Sticky Beans & BBQ Chicken

Melissa Jo

5 from 1 vote

Inspired by my oven-baked Sticky BBQ Chicken but even easier — this Crock-Pot version has juicy, ranch-rubbed chicken thighs cooked low and slow over sweet and tangy BBQ baked beans. A total hands-off dinner that tastes like you spent all day on it! This recipe is delicious for a beautiful BBQ meal and will most definitely make your entire week. Let's make this delicious BBQ Stick Beans & BBQ Chicken.

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Prep Time 10

Cook Time 5

Total Time 5 10

Servings: 6 people

Course: Main Course

Cuisine: American

Ingredients

2  lbs boneless skinless chicken thighs
1  packet Hidden Valley ranch seasoning
28  oz can Bush’s Baked Beans
¼  medium red onion finely diced
1  tbsp yellow mustard drizzled over beans
1  tbsp brown sugar for beans
2  tbsp olive oil
1  cup BBQ sauce I used Sweet Baby Ray’s
2  tbsp brown sugar for sauce
1½  tbsp apple cider vinegar

Method

Build the flavor base:

Pour the baked beans into the bottom of your Crock-Pot. Drizzle 1 tablespoon of yellow mustard over the beans, then sprinkle 1 tablespoon of brown sugar and ¼ diced red onion evenly over the top.

Season the chicken:

Place the chicken thighs directly over the bean mixture. Drizzle with 2 tablespoons of olive oil, then sprinkle the entire ranch seasoning packet over the top. Rub it in to coat evenly.

Mix the sauce:

In a measuring cup or small bowl, whisk together 1 cup of BBQ sauce, 2 tablespoons of brown sugar, and 1½ tablespoons of apple cider vinegar. Pour this mixture over the chicken.

Cook low & slow:

Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until chicken is tender, saucy, and juicy.

Serve:

Spoon the baked beans and onions over a plate, top with that sticky BBQ chicken, and pour a little extra sauce over the top. Great with cornbread, rice, or even on a toasted bun!

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