Crock Pot Baked Beans

The perfect blend of tangy and sweet, these crock pot baked beans are perfect for any BBQ or party! They’ll stay warm all evening, but they’ll disappear quickly!

Image of crock pot baked beans in a white slow cooker with a wooden spoon stuck in the middle.

These beans are not the prettiest recipe on the block, but what slow cooker or crock pot recipe is? 

Despite not being the most attractive to the eyes, they are usually one of the most popular recipes at the party. They’re fantastic for parties because they’ll stay warm all evening in your crock pot. 

It’s a true, real-life story of “It’s not what you look like…it’s what’s inside that counts!” or “Don’t judge a book by its cover.” 

Both apply for these humble-appearing crock pot baked beans. Unassuming and….brown, they aren’t showy until you take a bite.

After that first bite, you’ll realize that they’re packed full of flavor and are the life of the party. They’re the perfect balance of tangy and sweet. And of course, the bites of bacon will keep you coming back for bite after bite after bite. 

As with most of my recipes, you can adjust these to fit your tastes. I should copy and paste that line because I feel like I use it with nearly every recipe. 

But it’s true! I want you to love every single one of my recipes, even if at first glance it doesn’t seem perfect, we’ll make it perfect for you. Don’t you worry! 

So let’s talk.

The perfect blend of tangy and sweet, these crock pot baked beans are perfect for any BBQ or party! They'll stay warm all evening, but they'll disappear quickly!

About these crock pot baked beans:

These really couldn’t be any easier to make, you guys! You’re going to love them for parties because you can flip the slow cooker to warm and they’ll be ready to go all night, until they disappear. They’re based on my recipe for baked beans that are baked in the oven (but don’t click on that link because it’s an OLD recipe and the photos are B-A-D). 

They’re nice and tangy thanks to ketchup, mustard, and vinegar; and they’re sticky sweet thanks to dark brown sugar and molasses. 

The flavor is deepened with onions and bacon and they’re just irresistible. My daughter is obsessed. My son eats nothing. 

image of slow cooker baked beans in a white slow cooker with a wooden spoon

How to make these slow cooker baked beans your own:

  • Feeling lazy or short on time? I GET IT. I really, really get it. Between you and me….Bush’s Beans are quite tasty. Throw in a can of the butter beans and the bacon with a couple of cans of Bush’s…maybe a splash of vinegar to tone down the sweetness of the canned beans, and everyone will think you made them from scratch. Your secret is 100% safe with me.
  • Make vegetarian (and vegan, for that matter) by leaving out the bacon. Such a simple change! You could add back some of the smokiness by adding a splash (1/2 – 1 teaspoon) of liquid smoke, or 1/2 – 1 teaspoon of smoked paprika (the paprika would be my first choice). 
  • Beef them up: Want them to be even heartier? Brown a pound of ground beef and add that to the mix. 
  • Want BBQ baked beans? Try using your favorite barbecue sauce instead of ketchup.
  • Make them extra smoky: Try adding 1 teaspoon of smoked paprika.
  • Add some heat: Add 1 diced jalapeño (leave the ribs and seeds in for extra heat), or 1/4 – 1/2 teaspoon cayenne powder. 
  • Like them extra sweet? Add more brown sugar, or add honey or maple syrup. 

image of crockpot baked beans in a white glass crockpot with a large wooden spoon

Best Foods to Eat with Baked Beans:

This list is endless in my opinion, but I love them with traditional BBQ foods. Consider:

Other side dishes for a perfect BBQ:

Okay this list is also endless, but here are a few reader favorites from Rachel Cooks, and a few that I love from other sites: 

Crock Pot Baked Beans

Crock Pot Baked Beans

Yield: 12 side servings
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes

The perfect blend of tangy and sweet, these crock pot baked beans are perfect for any BBQ or party! They'll stay warm all evening, but they'll disappear quickly!

Ingredients

  • 1 jar (48 oz jar) Great Northern Beans, rinsed and drained
  • 1 can (15.25 oz) butter beans, rinsed and drained
  • 3/4 cup ketchup
  • 1/2 cup packed dark brown sugar
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 tablespoons molasses
  • 1 tablespoon dijon mustard
  • 2 tablespoon white vinegar
  • 6 oz. of sliced bacon, cut into ~1/2″ chunks (center-cut preferable)
  • 1/2 teaspoon ground black pepper
  • salt to taste

Instructions

  1. Combine all ingredients in a slow cooker or crock pot.
  2. Cover and cook on low for 6-8 hours or high for 4 hours. Stir and reduce heat to "keep warm" when finished cooking.
  3. Store leftovers in an airtight container in the fridge for 2-3 days.

Notes

  • Make vegetarian (and vegan, for that matter) by leaving out the bacon. Such a simple change! You could add back some of the smokiness by adding a splash (1/2 - 1 teaspoon) of liquid smoke, or 1/2 - 1 teaspoon of smoked paprika (the paprika would be my first choice). 
  • Beef them up: Want them to be even heartier? Brown a pound of ground beef and add that to the mix. 
  • Want BBQ baked beans? Try using your favorite barbecue sauce instead of ketchup.
  • Make them extra smoky: Try adding 1 teaspoon of smoked paprika.
  • Add some heat: Add 1 diced jalapeño (leave the ribs and seeds in for extra heat), or 1/4 - 1/2 teaspoon cayenne powder. 
  • Like them extra sweet? Add more brown sugar, or add honey or maple syrup. 

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 151 Total Fat: 5g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 14mg Sodium: 462mg Carbohydrates: 20g Fiber: 2g Sugar: 15g Protein: 7g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Verdict: I love the flavor of these, and they couldn’t be easier to make!
Husband’s take: Ben loves these! He always eats leftovers cold. 
Changes I would make: None are necessary, but feel free to have fun with some of the adaptations I mentioned! 
Difficulty: So easy!

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2 comments

  1. I have a recipe similar to your which I got out of the newspaper years ago. But, most of the time, I use Bush’s Country Style.

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