Slow Cooker Baked Beans
Slow cooker baked beans are tender beans simmered with ketchup, brown sugar, mustard, Worcestershire sauce, BBQ seasoning, and crispy bacon until thick and saucy. They taste way better than the canned stuff and cook hands-off in the crockpot for 3 hours. Perfect for BBQs, cookouts, and potlucks. Serves 8-10 people using pantry-friendly ingredients.
Do you ever mix your baked beans and your coleslaw together when eat BBQ? I love the mix of hot and cold and crunchy and soft. Maybe I am just weird like that. Either way, I love baked beans!!
I used to grab canned baked beans at the store. You know the ones with bacon bits that have been sitting in the can forever and taste fake. Easy and affordable, but once I started making them homemade, I never bought canned again.
Yes, I still use canned beans (I have used dried ones before) but making the sauce from scratch is so much better. I like mine with a little more mustard and spice so making them at home means they are perfect every time!
And I’m not stuck at the stove, stirring for hours. The crockpot does all the work while you do literally anything else. Perfect for Fourth of July, summer BBQs, lazy weekend lunches, or anytime you crave baked beans.
More BBQ Sides
- Cornbread Muffins – Buttery and sweet
- Calico Beans – Mixed bean casserole
- Southern Baked Beans – Classic oven version
- Creamy Coleslaw – Cool and crunchy
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Beans – I use a combination of pinto beans and dark red kidney beans. You can really use any ones that you like, such as chickpeas, white beans, or even black beans.
- Bacon – I prefer center cut bacon since it has more meat on each pieces but use your favorite. An applewood or even cherrywood smoked bacon is yummy! If you leave out the bacon you can have a vegetarian version.
- Brown Sugar – Light or dark brown sugar both work. This is what makes them sweet!
- Mustard – I like regular yellow mustard for the tangy flavor but a whole grain mustard is yummy too. My husband uses spicy brown when he makes them.
- BBQ Seasoning – Two tablespoons make a huge difference for that cookout flavor!
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How To Make Slow Cooker Baked Beans
- Combine drained beans, ketchup, brown sugar, mustard, apple cider vinegar, water, Worcestershire sauce, BBQ seasoning, and half the cooked bacon in the slow cooker. Stir to mix everything together.
- Cook on low for 3 hours. The beans will thicken as they cook. Remove the lid and garnish with remaining bacon. Serve warm straight from the slow cooker!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Cool completely and store in an airtight container for up to 4 days.
Reheating: Warm in the microwave or on the stovetop until heated through. Add a splash of water if they seem too thick. I prefer to use the stove since the beans can pop when they reheat in the microwave and can warm up unevenly.
Freezer: Cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating. The beans might be a little softer after freezing but it’s still delicious.
Keep Warm: Leave in the slow cooker on warm setting and stir occasionally to keep them ready for serving. Add a splash of water if they start to get too thick.
Variations
- Vegetarian: Skip the bacon or use plant-based meat crumbles instead.
- Extra Smoky: Add smoked paprika or a splash of liquid smoke.
- With Onions: Sauté a diced onion and add to the slow cooker for extra flavor.
- Spicier: Add chili powder, cayenne, or diced jalapeños for heat.
- Maple Bourbon: Replace some brown sugar with maple syrup and add a splash of bourbon.
- Ground Beef: Add cooked ground beef for a hearty side. These are usually called cowboy beans.
- Hot Dogs: Slice hot dogs and add for easy weeknight meal. My mom always made beanie weenies!
- Stovetop Version: Cook in a Dutch oven on the stove over low heat for 1-2 hours instead of slow cooker.
- Different Beans: Use all one type of bean or mix in great northern, navy, or black beans.
What to Serve with Baked Beans
- Cornbread Muffins – Buttery and slightly sweet
- Coleslaw – Cool and crunchy contrast
- Fried Corn – Sweet summer side
- Green Beans – Simple sautéed or steamed
- Grilled Meats – Burgers, hot dogs, ribs, chicken
- Potato Salad – Classic BBQ pairing
- Mac and Cheese – Ultimate comfort combo
- As a Topping – Put on burgers or hot dogs, or use as a base in a BBQ sundae.
Frequently Asked Questions
You can! Soak dried beans for 4 hours or overnight in cold water. Drain and rinse before using. Add extra cooking time as needed.
Yes! Leave out the bacon or use plant-based bacon or meat crumbles instead.
Absolutely! Use a large slow cooker and double everything.
You can cook on high for 1.5-2 hours instead of low for 3 hours. Watch them closely so they don’t scorch on the sides.
Yes! Cook in a Dutch oven over low heat for 1-2 hours, stirring occasionally.
They need more cooking time. Remove the lid and cook on high for 30 minutes to thicken.
Yes! Brown 1 pound ground beef, drain, and add to the slow cooker with the beans.
Recipe Tips & Tricks
- Cook bacon in advance to save time and it’s ready to go when you need it!
- Keep warm in the slow cooker on warm setting. Stir occasionally.
- Add smoked paprika or sautéed onion for extra flavor.
- Don’t skip the BBQ seasoning. Two tablespoons make a huge difference!
- Use a large slow cooker if doubling the recipe.
- Cook in a Dutch oven on the stovetop if you prefer that over slow cooking.
- Freshen up leftovers with a dash of brown sugar and mustard before reheating.
- Try maple syrup and Dijon mustard for different flavor profile.
- Drain and rinse canned beans well before adding to reduce sodium.
This slow cooker baked beans recipe is so much better than canned! Make them for your next BBQ and watch them disappear.
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Slow Cooker Baked Beans Recipe
Ingredients
- 30 ounces pinto beans drained, rinsed
- 30 ounces dark red kidney beans drained, rinsed
- 1 cup ketchup
- 1 cup light brown sugar
- ½ cup yellow mustard
- ½ cup apple cider vinegar
- 1 cup water
- 2 tablespoons Worcestershire sauce
- 2 tablespoons BBQ sauce
- 12 ounces bacon cooked, chopped
Instructions
- To a slow cooker, add the beans, ketchup, brown sugar, mustard, vinegar, water, Worcestershire sauce, BBQ sauce and half the bacon.
- Stir to combine.
- Cook on low for 3 hours.
- Remove lid and garnish with remaining bacon. Serve warm!
Notes
- Cook bacon in advance to save time and it’s ready to go when you need it!
- Keep warm in the slow cooker on warm setting. Stir occasionally.
- Add smoked paprika or sautéed onion for extra flavor.
- Don’t skip the BBQ seasoning. Two tablespoons make a huge difference!
- Use a large slow cooker if doubling the recipe.
- Cook in a Dutch oven on the stovetop if you prefer that over slow cooking.
- Freshen up leftovers with a dash of brown sugar and mustard before reheating.
- Try maple syrup and Dijon mustard for different flavor profile.
- Drain and rinse canned beans well before adding to reduce sodium.
Nutrition
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