Ladle canned baked beans around chicken thighs, alongside 2 ingredients, into slow cooker for a hearty dish that’s always a yes in my house

This slow cooker baked bean chicken supper is one of those set-it-and-forget-it meals that fits right into a busy Midwestern weeknight. The method is as straightforward as the headline promises: you ladle canned baked beans around raw chicken thighs, tuck in just two more pantry ingredients, and let the slow cooker do the work. The result is a cozy, slightly sweet, smoky-sauced chicken dish that feels a bit like a mash-up of barbecue chicken and classic potluck baked beans—very much at home in church basements and backyard gatherings across the Midwest.

Serve the chicken thighs with a generous scoop of the saucy baked beans over the top or alongside. I like to spoon everything over hot steamed rice or buttered egg noodles so they can soak up the sauce. Warm cornbread, a simple green salad, or roasted frozen vegetables also make easy partners. If you’re feeding a crowd, set out coleslaw, pickles, and a bottle of hot sauce so everyone can customize their plate.

Servings: 4

2 pounds bone-in, skinless chicken thighs (about 4–6 thighs)

Prepare the slow cooker: Place the slow cooker crock on a stable surface, such as your countertop. Lightly coat the bottom with nonstick cooking spray or a thin film of oil to help prevent sticking and make cleanup easier.

Layer the chicken: Arrange the raw chicken thighs in a single layer in the bottom of the slow cooker. It’s fine if they fit snugly, but try not to stack them so they cook evenly and stay tender.

Add the onion: Scatter the thinly sliced onion over and around the chicken thighs, letting some fall in between the pieces. The onions will soften and melt into the sauce as the dish cooks, adding sweetness and a bit of savory depth.

Stir the barbecue sauce into the beans: In a medium bowl, combine the canned baked beans (with all their sauce) and the barbecue sauce. Stir until the barbecue sauce is evenly blended into the beans. This simple mix becomes the main cooking sauce for the chicken.

Ladle the baked beans around the chicken: Using a ladle, spoon the baked bean and barbecue sauce mixture around and in between the raw chicken thighs in the slow cooker, just as in the process photo. Aim to surround the chicken with beans while leaving the tops of the thighs mostly visible; this lets them braise in the sauce while still taking on a bit of color.

Cover and cook: Place the lid on the slow cooker. Cook on LOW for 5–6 hours, or on HIGH for 2 1/2–3 hours, until the chicken thighs are very tender and reach an internal temperature of at least 165°F (74°C). The sauce will thicken slightly and the beans will be soft and flavorful.

Adjust seasoning and serve: Taste the sauce and beans; if you’d like, season with a pinch of salt or a splash of extra barbecue sauce to brighten the flavor. Spoon the chicken thighs onto plates and ladle the baked beans and sauce around them. Serve hot.

For a smoky twist, use a hickory or mesquite-style barbecue sauce and add a small pinch of smoked paprika to the beans before ladling them around the chicken. If you prefer boneless, skinless chicken thighs, reduce the cooking time slightly (check around 4 hours on LOW or 2 hours on HIGH) so they don’t overcook. To stretch the meal for more people, add an extra can of baked beans and a little additional barbecue sauce, keeping the same basic method of ladling the beans around the chicken. You can also swap the yellow onion for a red onion for a slightly sweeter note, or add a few thinly sliced bell peppers on top of the chicken before the beans for more vegetables. If you like a bit of heat, stir in a teaspoon of hot sauce or a pinch of red pepper flakes with the barbecue sauce. Leftovers reheat well and can be shredded together and piled onto toasted buns for an easy next-day sandwich.