Chicken Bean Pot Recipes
SLOW COOKER SALSA CHICKEN WITH BLACK BEANS AND CORN
This EASY Slow Cooker Chicken dish is cheesy and delicious, made with boneless chicken breast, black beans, corn and salsa topped with melted cheddar cheese. YUM!
Provided by Gina
Categories Dinner
Time 6h
Number Of Ingredients 10
Steps:
- Combine corn and beans and put them in the slow cooker.
- Season the chicken with adobo (or salt), garlic powder and cumin then place in the slow cooker and top with salsa.
- Cover and cook LOW for 6 hours.
- Top with cheese, cover and cook until melted, about 5 minutes. Garnish with cilantro.
- To serve, transfer the chicken and vegetables with a slotted spoon and serve over rice or cauliflower rice.
Nutrition Facts : ServingSize 1 piece chicken, 3/4 cup vegetables, Calories 414 kcal, Carbohydrate 43 g, Protein 42 g, Fat 13 g, SaturatedFat 5.5 g, Cholesterol 108 mg, Sodium 866 mg, Fiber 8 g, Sugar 6.5 g
1-POT, 3-BEAN CHICKEN STEW
For health benefits, you can't top dried beans. They are rich in antioxidants and fiber and are low glycemic, helping to control blood sugar. If you don't use no-salt-added, beans, rinse to remove sodium.
Provided by Jean Carper
Categories Soups, Stews and Chili Recipes Stews Chicken
Yield 8
Number Of Ingredients 16
Steps:
- Heat oil in a large pot; brown chicken. Remove chicken and set aside. Saute onions until soft, about 5 minutes. Add broth, beans, tomatoes, celery, carrots, wine, bay leaf, herbs and all the chicken; cover and simmer for 40 minutes.
- Add parsley, cilantro, salt, and pepper, and simmer 5 more minutes.
Nutrition Facts : Calories 365 calories, Carbohydrate 32 g, Cholesterol 75.4 mg, Fat 5.9 g, Fiber 11.8 g, Protein 39.1 g, SaturatedFat 1.2 g, Sodium 283.4 mg, Sugar 5 g
SPICY SAUSAGE, CHICKEN AND BEAN POT
This one-pot meal is a wink and a nudge to cassoulet -- in 30 minutes.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat a Dutch oven over medium-high heat with extra-virgin olive oil. Crumble the Italian sausage into large pieces, add to Dutch oven and begin to brown, about 2 to 3 minutes. Add the andouille and crisp at edges, 2 to 3 minutes. Remove browned sausages to a paper towel lined plate and add chicken, season with salt and pepper. Lightly brown chicken a couple of minutes on each side then add veggies and bay leaf, add more salt and pepper and cook 7 to 8 minutes more to soften veggies. Add sausages back to the pan along with the beans and sage. Deglaze with wine and stir in the stock.
- Turn broiler on and set rack in the middle of the oven.
- Coarsely chop the bread in food processor into large crumbs, remove blade and toss with melted butter (it melts in 15 seconds in microwave) and the parsley, thyme, salt and pepper. Cover the sausage and chicken with bread and set in oven to brown 2 to 3 minutes. Serve directly from the pot. Keep an eye out for that bay leaf and sprigs!
SPICY CHICKEN & BEAN STEW
This hearty, satisfying one-pot is low fat and easy on the washing up
Provided by Good Food team
Categories Dinner, Main course
Time 1h35m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Pull the skin off the chicken and discard. Heat the oil in a large casserole dish, brown the chicken all over, then remove with a slotted spoon. Tip in the onions, garlic and chillies, then fry for 5 mins until starting to soften and turn golden.
- Add the peppers, tomatoes, beans and hot stock. Put the chicken back on top, half-cover with a pan lid and cook for 50 mins, until the chicken is cooked through and tender.
- Stir through the coriander and serve with soured cream and crusty bread.
Nutrition Facts : Calories 366 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 38 grams protein, Sodium 2.45 milligram of sodium
CHICKEN BEAN POT
This is cooked the old-fashioned way - seasoned after cooking. This method ensures that each ingredient retains it's own individual flavor. This is the way our grandmothers cooked.
Provided by threeovens
Categories Stew
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large oven safe saucepan or Dutch oven, brown chicken, on both sides, over medium high heat; set aside.
- Add onions and cook until translucent, about 5 minutes.
- Add garlic; cook 2 minutes more.
- Deglaze pot with wine.
- Add beans, broth, yuca, potatoes, celery, and carrots; bring to a boil.
- Stir in tomatoes, cover and place in 350 degree F oven for 1 hour; season to taste.
Nutrition Facts : Calories 468.6, Fat 12, SaturatedFat 2.9, Cholesterol 39.5, Sodium 835.4, Carbohydrate 64, Fiber 13.9, Sugar 5.2, Protein 24.4
CROCK POT CHICKEN AND BEAN SOUP
Make and share this Crock Pot Chicken and Bean Soup recipe from Food.com.
Provided by Parsley
Categories Clear Soup
Time 8h10m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Place all ingredients in a slow-cooker.
- Cover and cook on low for 8-10 hours.
- Serve.
Nutrition Facts : Calories 275.5, Fat 6.3, SaturatedFat 1.7, Cholesterol 52.5, Sodium 874.7, Carbohydrate 26.4, Fiber 7.3, Sugar 6.3, Protein 28.3
More about "chicken bean pot recipes"
SPICY SAUSAGE, CHICKEN AND BEAN POT RECIPE | RACHAEL …
From rachaelraymag.com
Total Time 5 mins
- Drain on a paper-towel-lined plate. Season the chicken lightly with salt and pepper, add to the pot and cook, turning once, until lightly browned, about 2 minutes on each side.
SLOW COOKER CHICKEN AND BEAN STEW - IMMACULATE BITES
From africanbites.com
4.8/5 (13)Total Time 4 hrs 15 minsCategory MainCalories 480 per serving
- Place chicken thighs in a large bowl. Then season with your preferred seasoning, salt or marinate with garlic, ginger, paprika, white pepper and thyme.
- When ready to cook, heat up a skillet or large sauce pan with about 2 tablespoons oil, and then brown the chicken about 3-4 minutes until chicken is golden brown. Remove and place in the crockpot. Drain any excess oil from the skillet and leave about 2 Tablespoons of oil or add more if needed.
- Add the onions, garlic, green onions, thyme, ginger,cumin, paprika, all spice, jalapeño and sauté, stirring occasionally, until onions are soft and translucent, about 4-5 minutes. Add to crockpot.
- Then add beans, chicken broth, tomatoes, bay leaf, bouillon powder, and salt. Cover and cook on high for about 3-4 hours.
CROCK-POT CHICKEN AND BLACK BEANS - CROCK-POT LADIES
From crockpotladies.com
3.3/5 (634)Total Time 4 hrsCategory Entree, Freezer MealsCalories 251 per serving
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INSTANT POT CHICKEN AND WHITE BEAN SOUP - FEASTING AT HOME
From feastingathome.com
4.7/5 (25)Calories 317 per servingCategory Main
- Turn the Instant Pot on, to the saute function and add the oil, onion, celery, and fresh garlic, and sauté 5 minutes until fragrant and tender.
- Add the remaining ingredients (except the lemon) – herbs, bay, beans, chicken breasts or thighs (leave whole), chicken stock or broth, salt and pepper. Give a good stir and set the pressure cooker to 30 minutes on high pressure. (***If using larger beans like cannellini, lima, corona, or fava, increase time by 10-15 minutes.)
- Let the pressure release (either naturally, or let it out manually) and pull the chicken meat apart using two forks, shredding. Give a good stir, taste, adjusting salt and pepper, and add a squeeze of lemon.
PRESSURE-COOKER CHICKEN, BLACK BEAN AND RICE BURRITO BOWLS ...
From cookfasteatwell.com
5/5 (28)Total Time 20 minsServings 4
- Set electric pressure cooker to the saute setting. Heat olive oil until it shimmers but doesn't smoke. Add the onion and cook until soft, about two minutes. Add the garlic and cook an additional minute. Add chili powder and salt. Stir to combine. Add the chicken, black beans, rice, and salsa. Stir. Pour chicken broth over the mixture.
INSTANT POT CHICKEN CHILI (WITH CANNED OR DRIED BEANS) A ...
From amindfullmom.com
4.7/5 (33)Category Main CourseCuisine AmericanTotal Time 1 hr 15 mins
- If using dried beans: (skip to step 2 if using canned beans): Add dried pinto beans and 4 cups water to the instant pot. Close the pressure cooker and be sure the vent knob is sealed. Cook on HIGH pressure for 25 minutes. Let pressure release naturally for at least 10 minutes and then release pressure. Drain beans. Return empty inner pot back to pressure cooker.
- Add stock, beer if using, corn, seasonings, and cooked beans to the Instant Pot and mix together. Add in tomatoes--do not mix. Nestle in chicken into liquid. Place lid on pressure cooker and turn valve to "seal."
- Once cook time has elapsed, let pressure release naturally for at least 15 minutes. Open Instant Pot and remove chicken from inner pot to cutting board. Shred chicken and then stir back into chicken chili. Squeeze fresh lime juice into the chili to brighten the flavors.
ONE POT CHICKEN AND BEANS RECIPE - TIDYMOM.NET
From tidymom.net
Cuisine AmericanTotal Time 1 hr 40 minsCategory Main DishCalories 254 per serving
- In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and place, skin side down, in the pot. Cook until golden brown on both sides, 10 to 12 minutes total. Remove chicken from pot and set aside. Pour off all but 1 tablespoon fat from pot; add garlic, carrots celery and seasonings and saute until tender.
- Stir in broth and pureed cannellini beans, stir to incorporate then add black beans, green chilies, and chicken. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes. Let stand, covered, for 10 minutes before serving.
INSTANT POT WHITE BEAN CHICKEN CHILI RECIPE - FOOLPROOF LIVING
From foolproofliving.com
5/5 (3)Total Time 50 minsCategory SoupCalories 513 per serving
- Saute vegetables and spices: Select the saute setting on your pressure cooker. Add in the oil, onion, green pepper, ground cumin, ground coriander, and chili powder. Sautee for 2-3 minutes while stirring constantly until everything is mixed.
- Add in the rest of the ingredients: Add in the beans, chicken, corn, chicken stock, and salt and pepper. Give it a stir. Cancel the saute function.
- Pressure cook the white bean chicken chili: Secure the lid and set the steam release valve to the sealing position. Select the manual setting and set the cooking time to 20 minutes at high pressure. It will take about 10 minutes for the Instant Pot to come to pressure.
CROCK POT TUSCAN CHICKEN BEAN SOUP - FLOUR ON MY FACE
From flouronmyface.com
Ratings 3Category SoupCuisine ItalianTotal Time 3 hrs 15 mins
- Place the boneless chicken, the broth, the diced onion, the minced garlic, the dried or fresh oregano, the ground pepper, and salt, into a 4 or 6-quart crock pot.
- Remove chicken from crock pot and place in a bowl. Using two forks break the cooked chicken meat into bite-size pieces.
- Return the chicken pieces to the crock pot and add the two cans of drained and rinsed beans, the can of diced tomatoes, the fresh kale leaves and 1/4 cup of freshly grated Parmesan cheese.
INSTANT POT WHITE BEAN CHICKEN CHILI - MAEBELLS
From maebells.com
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