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NO FUSS - NO MUSS CROCKPOT BAKED BEANS AND GRILLED CHICKEN FOR THE WEEKEND


By Coleen's Recipes (Visit website)



If you think like I do, you are all about making hassle free weekend meals. This meal fits that description because the baked beans basically cook themselves in the crockpot (which keeps your kitchen nice and cool) and the grilled chicken can be used for multiple meals (after the main meal) like sandwiches or stir fry. Put these beans in the crockpot the night before you want to serve them (they take 12 hours) and marinate the chicken for a couple hours before you grill it and you are "good to go".
CROCKPOT BAKED BEANS
Rinse two cups of small white navy beans and put them into the crockpot (no need to soak). Add 5 cups of water, an 8 ounce can of tomato sauce, 1/4 pound of bacon fried crisp and crumbled, 1/2 cup chopped onion, 3 teaspoons of salt (sounds like a lot, but beans take a lot of salt), 1/2 cup brown sugar, 1/2 teaspoon coarse ground black pepper and 1 teaspoon dry ground mustard. Stir and put the lid on and cook on low for for 12 hours. After 12 hours, if there seems to be too much liquid in the crockpot, leave the lid cracked open for a little while. These beans can easily continue to cook in the crockpot (on low) for several more hours (without getting mushy) which helps keep your dinner hour flexible.

GRILLED CHICKEN
This grilled chicken recipe came from Shelby over at Life & Loves of Grumpy's Honeybunch. Make sure you check out her page, she has some great recipes.

Mix the following ingredients and pour over 5 boneless-skinless chicken breasts; marinate for a couple of hours before you grill:
1/2 cup ketchup
1/3 cup Nakano seasoned rice vinegar (original)
1/3 cup brown sugar
1 tablespoon cumin
2 teaspoons chipotle chili powder (see note)

After chicken has been in the marinade for a couple of hours, remove and grill over hot coals.

NOTE: We aren't big on heat, so I cut down the chili powder to 3/4 teaspoon.
NOTE: Since boneless-skinless chicken breasts can get dry on the grill, I basted them with a little olive oil before putting them on the heat.

This marinade was great, thank you Shelby!


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