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Slow Cooker Baked Beans

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Slow cooker baked beans are easy to make with a few pantry basics and the crockpot.

Canned navy beans, molasses, bacon, brown sugar, and a few seasonings are slow-cooked until sweet and saucy!

pot of Slow Cooker Baked Beans with a spoon

Nothing beats the rich and heartiness of baked beans.
Cooked on low for a few hours, the bacon infuses the dish with a smoky savory flavor.
Everyone loves the sweetness of the molasses and brown sugar.
The result is sweet, hearty, and tangy in every bite.

molasses , bell pepper , navy beans , brown sugar , ketchup , baked beans , mustard powder , vinegar , onion , bacon with labels to make Slow Cooker Baked Beans

What You’ll Need For Baked Beans

Beans: Canned navy beans (AKA Boston Baked Beans) are the best choice for this recipe, but you can use any beans you like. Be sure to drain and rinse them before using. If using dry beans, rinse them and soak them overnight. If time is short, you can rinse them and boil them in water for one hour. Drain before using
Bacon: Bacon adds a smoky salty flavor to baked beans but can be omitted if you want a vegetarian version.
Onion: Onion and bell pepper add a sweet, caramelized depth of flavor. You can also add chopped bell peppers, jalapenos, or green chiles.
Brown Sugar & Molasses: Use these for sweetening the pot, or try maple syrup or honey.
Ketchup & Cider Vinegar: Here’s where the tangy meets the sweet and savory, adding balance to the beans as they slow-cook. Add a dash of Tabasco or Sriracha for a little heat if you like.

Variations: Turn slow cooker baked beans into a main dish by adding chopped hot dogs, cooked Italian sausage, leftover pulled pork, or beef tips.

cooking onions to make Slow Cooker Baked Beans

adding onions , ketchup and seasonings with brown sugar to pot to make Slow Cooker Baked Beans

How to Make Crockpot Baked Beans

Cook bacon and drain on a paper towel.
Cook onion in leftover bacon grease (recipe below).
Combine onion, ketchup, molasses, brown sugar, vinegar, Worcestershire, and mustard in the slow cooker.
Add beans, pepper, ½ the bacon to the crockpot.
Cover and cook. Garnish with reserved bacon before serving.

cooked Slow Cooker Baked Beans in the pot with a spoon

Storing Baked Beans

Keep leftover slow cooker baked beans in a covered container in the refrigerator for up to 4 days. Enjoy them cold or reheat them in the microwave or on the stovetop. Freeze portions in zippered bags for up to 6 months.

Baked Beans Go Great With…

Did you enjoy this Slow Cooker Baked Beans Recipe? Be sure to leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

pot of Slow Cooker Baked Beans with a spoon

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Slow Cooker Baked Beans

Slow cooker baked beans is a hearty dish with a hint of smoky, tangy, and sweet flavor.

Prep Time 20 minutes

Cook Time 3 hours 15 minutes

Total Time 3 hours 35 minutes

▢ 8 slices bacon plus 2 tablespoons reserved bacon fat
▢ 1 large onion finely diced
▢ ⅔ cup ketchup
▢ ⅓ cup molasses
▢ 3 tablespoons brown sugar * dark or light
▢ 2 tablespoons apple cider vinegar
▢ 1 tablespoon Worcestershire sauce
▢ 2 teaspoons dry mustard powder
▢ ½ green bell pepper finely diced, optional
▢ 56 ounces canned baked beans or pork and beans, 2 x 28 oz cans
▢ 15 ounces canned navy beans drained and rinsed, 1 can
▢ ½ teaspoon salt
▢ ½ teaspoon black pepper

In a large skillet, over medium-high heat, cook the bacon until crispy. Transfer to a paper towel-lined plate and set aside, reserving 2 tablespoons of bacon fat. Crumble the bacon and refrigerate for serving.
Add the onion to the skillet and cook until softened, stirring frequently.
In the bottom of a 6 quart slow cooker, combine the onions, ketchup, molasses, brown sugar, cider vinegar, Worcestershire sauce, and dry mustard.
Add the beans, green pepper if using, and ½ of the bacon, reserve the remaining bacon for serving. Stir to combine.
Cook on low for 7 to 8 hours or on high for 3 to 4 hours.
Garnish with reserved bacon for serving and season with salt and pepper.

The beans will thicken as they cool. To thicken the beans further, remove the lid and cook on high for an additional 30 minutes before serving.

Leftovers will keep in an airtight container in the refrigerator for 4 days and in the freezer for 6 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish, Slow Cooker

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

Slow Cooker Baked Beans with bacon and writing

Slow Cooker Baked Beans in the pot and close up with a title

close up of Slow Cooker Baked Beans with a title

brown sugar Slow Cooker Baked Beans with a title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly