“In Louisiana we love our beans! Beans have always been a staple for Mondays, lots of restaurants still serve them for lunch on Monday. Legend has it that Monday was for Laundry and red beans, this goes way back to when laundry was done by hand and beans could cook on the stove all day with the ham bone from Sunday dinner.
When I got married, my mom gave me several of her slow cooker recipes. I have changed it up and made it more healthy. It’s also very easy, no browning meat or cooking down the onions, it’s a pound of each, beans, meat and seasoning (onions, peppers, celery) and it comes out perfect every time. I hope it passes your test. I’ve done black, white, kidney and 10 bean soup with this recipe.” ~ Troy Hayes
Slow cooker methods for cooking make everything easier. This recipe for slow cooker beans and chicken is simple and delicious.
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Minimum slow cooker size: 4 quarts
Yields: 12 Servings | 1 Serving: 1/2 Cup | Calories: 129 | Total Fat: 2 g | Saturated Fat: 0 g | Trans Fat: 0 | Cholesterol: 32 mg | Sodium: 120 mg | Carbohydrates: 13 | Dietary Fiber: 3 g | Sugars: 2 g | Protein: 16 g | SmartPoints: 3 |
- I pound of your favorite dried beans (10 bean soup will work too) soaked over night
- 1 pound chicken breasts
- (If you don't want to use meat, increase some spices to taste)
- 1 pound combined, chopped onion, bell pepper (any color) and celery
- 2 or 3 tablespoons minced garlic
- 2 teaspoons cayenne pepper
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons parsley flakes
- 2 bay leaves
Put all in slow cooker and cover with low fat, low sodium chicken broth cook on low 7 hours. If thicker broth is desired, use a spoon to mash up some beans against the side of the pot.
Serve over brown rice or as a soup.
This recipe can easily be cut in half. Simply cut all ingredients by half. Enjoy!