Slow Cooker Chicken and Bean Chili Recipe ~ How to cook with dry beans

Slow Cooker Chicken and Bean Chili Recipe ~ Made With Dry Beans

Ready for another great fall recipe? I love putting an easy meal in the slow cooker in the morning, going about my busy day knowing a delicious meal is ready for me at dinner time.  I tried something new this week…. I cooked dry beans in my slow cooker.  I was not sure how they would turn out, but it was SO EASY and I can say there is going to be a lot of dry beans in my slow cooker this year.

For this recipe you will need

• 5 quart Slow Cooker or larger
• 1 cup (half a bag) of Hurst’s Ham Beens Bacon and Beans Slow Cooker Dry Bean mix (Do not use the bacon packet for this recipe)
• 1 cup chopped onions
• 1/2 t garlic powder
• 1 tablespoon ground cumin
• 1 large chicken breast (about 3/4 lb) it can be frozen
• 1 tablespoon chicken bouillon
• 4 cups water

15 minutes before serving add

• 1- 7 oz can Salsa Verde (found in the Mexican food section of the grocery store)
• 1- 15 oz can of whole kernel sweet corn (drained)
• dash of hot sauce (optional)
• 1/3 cup chopped cilantro
• 1/4 cup chopped green onions
• salt and pepper to taste (it might need a little more salt than a normal dish, but do not add it till the end to prevent the beans for getting hard)

Sort  and rinse your beans to make sure there are no stones.

In your Slow Cooker add your dry HamBeens Bacon and Beans, onions, garlic, cumin, frozen chicken, water and bouillon.

Put lid on slow cooker and cook on high for 4-5 hours (or low for 8-9 hours).  About 15-30 minutes before you serve it take the chicken out and shred it, and put back into the crock pot.  Add the Salsa Verde, sweet corn dash of hot sauce, chopped cilantro, green onions, salt and pepper to taste.

This recipe was easy to make, and my kids all loved it. We cooked up some hot rolls, and they ate every last bite! So be bold, and try something new. Not so sure why I waited so long to cook with dry beans in the crock pot, but it was a great success!

Please note I only used half a bag of beans, to double this recipe you could make the whole bag.  But half the bag was plenty for my families needs.  Made 11 cups of soup.

Slow Cooker Chicken and Bean Chili Recipe ~ Made With Dry Beans

Recipe yields 11 cups

For this recipe you will need

• 5 quart Slow Cooker or larger
• 1 cup (half a bag) of Hurst’s HamBeens Bacon and Beans Slow Cooker Dry Bean mix (Do not use the bacon packet for this recipe)
• 1 cup chopped onions
• 1/2 t garlic powder
• 1 tablespoon ground cumin
• 1 large chicken breast (about 3/4 lb) it can be frozen
• 1 tablespoon chicken bouillon
• 4 cups water

15 minutes before serving add

• 1- 7 oz can Salsa Verde (found in the Mexican food section of the grocery store)
• 1- 15 oz can of whole kernel sweet corn (drained)
• dash of hot sauce (optional)
• 1/3 cup chopped cilantro
• 1/4 cup chopped green onions
• salt and pepper to taste (it might need a little more salt than a normal dish, but do not add it till the end to prevent the beans for getting hard)

Sort  and rinse your beans to make sure there are no stones. In your Slow Cooker add your dry HamBeens Bacon and Beans, onions, garlic, cumin, frozen chicken, water and bouillon.

Put lid on slow cooker and cook on high for 4-5 hours (or low for 8-9 hours).  About 15-30 minutes before you serve it take the chicken out and shred it, and put back into the crock pot.  Add the Salsa Verde, sweet corn dash of hot sauce, chopped cilantro, green onions, salt and pepper to taste.

I am proud to be working with the Hurst’s HamBeens company to bring you these recipes, recipe and opinions are my own. Sponsored post.