Crock Pot Baked Beans
Crock Pot Baked Beans are such an easy side dish. They’re sweet, smoky, a little tangy, and the sauce gets nice and thick as they cook.
Are you looking for more easy side dishes? Try our Southern Potato Salad, Southern Coleslaw, or Honey Butter Skillet Corn.
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I especially love these for cookouts and family get-togethers because baked beans go with pretty much everything, and making them in the slow cooker keeps my oven free!
Using canned beans also means I can throw everything together without having to remember to soak beans the night before!
If you love baked beans, you’ll also want to try our Cowboy Baked Beans and Baked beans with Ground Beef. Both are heartier versions made with ground beef.
What you’ll love about these Slow Cooker Baked Beans
What Ingredients Do I Need to Make Crock Pot Baked Beans?
- Navy beans
- Bacon
- Brown sugar
- Molasses
- Maple syrup
- Ketchup
- Tomato paste
- Apple cider vinegar
- Yellow mustard
- Worcestershire sauce
- Smoked paprika
- Onion powder
- Garlic powder
- Salt
- Chicken broth
Ingredient Notes:
- Navy Beans: I use canned navy beans to keep this recipe easy. Drain and rinse them well before adding to the slow cooker.
- Bacon: Thick-cut bacon works great because it holds up better in the beans. Don’t forget to save 1 tablespoon of the bacon grease!
- Molasses: Use regular molasses, not blackstrap molasses. Blackstrap has a much stronger, more bitter flavor.
How to make Crock Pot Baked Beans
Step 1: Cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel lined plate and crumble once cool. Reserve 1 tablespoon of the bacon grease.
Step 2: In a medium bowl, whisk together the brown sugar, molasses, maple syrup, ketchup, tomato paste, apple cider vinegar, mustard, Worcestershire sauce, smoked paprika, onion powder, garlic powder, and salt.
Step 3: Add the drained beans to the slow cooker. Pour the sauce over the beans, then add the broth, bacon grease, and half the bacon. Stir to combine.
Step 4: Cover and cook on LOW for 5-6 hours or HIGH 3-4 hours.
Step 5: Stir in the remaining bacon the last 30 minutes of cooking.
Step 6: For thicker baked beans, remove the lid and cook on HIGH for 20-30 minutes, or until the sauce is how you want it to be.
PRO TIP:
Save half of the cooked bacon to stir in near the end. You’ll still get plenty of bacon flavor while the beans cook, but the bacon added at the end keeps more of its texture.
Storage and Reheating:
Storage: Store leftover baked beans an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat beans on the stovetop or in the microwave until thoroughly warmed. If the sauce has thickened to much in the refrigerator, add a small splash of chicken broth or water if needed.
Freezing: Let the baked beans cool completely, then transfer them to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Additions and Substitutions:
- Beans: Great Northern beans can be used instead of navy beans.
- Bacon: Regular cut bacon works if you don’t have thick cut.
- Broth: Beef broth can be substituted for the chicken broth.
- Sweeter beans: Add a little extra brown sugar or molasses if you like your baked beans super sweet.
- Tangier beans: Add an extra splash of apple cider vinegar or a little more yellow mustard.
FAQs about this Crock Pot Baked Beans Recipe
Do I have to cook the bacon before putting it in the Crock Pot?
Yes! Cooking the bacon first gives it a much better texture and lets you use a tablespoon of the bacon grease to add even more flavor to the beans.
How do I thicken baked beans in a Crock Pot?
Remove the lid and cook the beans on HIGH for 20-30 minutes. This lets some of the extra moisture evaporate and the sauce will thicken as it cooks.
Can I double this recipe?
Yes, as long as your slow cooker is large enough to hold everything without being filled to the very top. A larger slow cooker works best for a double batch.
What can I serve with Slow Cooker Baked Beans?
Slow Cooker Beans go with just about any cookout or BBQ meal. Serve them with hamburgers, hot dogs, pulled pork, grilled chicken, or sloppy joes.
Slow Cooker Baked Beans
Equipment
Ingredients
- 6-8 slices thick cut bacon cooked and crumbled (reserve 1 tablespoon bacon grease)
- 4 cans (15 oz each) Navy beans drained and rinsed
- 3/4 cup chicken broth
- 1/3 cup brown sugar packed
- 3 tablespoons molasses (not blackstrap)
- 1 tablespoon maple syrup
- 4 tablespoons ketchup
- 3 tablespoons tomato paste
- 1 tablespoon apple cider vinegar
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Instructions
- Cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate and crumble once cool. Reserve 1 tablespoon of the bacon grease.6-8 slices thick cut bacon.
- In a medium bowl, whisk together the brown sugar, molasses, maple syrup, ketchup, tomato paste, apple cider vinegar, mustard, Worcestershire sauce, smoked paprika, onion powder, garlic powder, and salt.1/3 cup brown sugar,3 tablespoons molasses,1 tablespoon maple syrup,4 tablespoons ketchup,3 tablespoons tomato paste,1 tablespoon apple cider vinegar,1 tablespoon yellow mustard,1 tablespoon Worcestershire sauce,1 teaspoon smoked paprika,1 teaspoon onion powder,1/2 teaspoon garlic powder,1/2 teaspoon salt.
- Add the drained beans to the slow cooker. Pour the sauce over the beans, then add the chicken broth, reserved bacon grease, and half of the crumbled bacon. Stir gently to combine.4 cans (15 oz each) Navy beans,3/4 cup chicken broth.
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours.
- Stir in the remaining bacon during the last 30 minutes of cooking.
- For thicker baked beans, remove the lid and cook on HIGH for 20–30 minutes, or until the sauce reaches your desired consistency.
Notes
Nutrition
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About Vicky Hadley
Vicky Hadley is a professional food photographer and creator behind Little Chef Within. As a mom of 6 boys, there’s always plenty of noise and plenty of food! She relies on filling meals to keep her crew happy and loves creating recipes that real families can count on.