Crockpot Baked Beans
There’s something magical about the aroma of baked beans slowly cooking in the crockpot. In my household, this recipe has become a cherished favorite for its simplicity and incredible flavor. I first tried making these baked beans a few years ago when my kids were little, and dinner prep felt like an impossible task some days. I needed something hearty, delicious, and easy to throw together, and that’s when this recipe came to life.
What I love most about these crockpot baked beans is their versatility. They’re perfect for backyard barbecues, family gatherings, or even a cozy weeknight dinner. The rich, tangy-sweet sauce clings to every bean, and the slow-cooking process creates a depth of flavor you just can’t get from canned baked beans. My husband, a self-proclaimed baked bean connoisseur, said they’re the best he’s ever had. Even my picky eaters devour these with enthusiasm, often going back for seconds. The best part? You can set it and forget it—giving you more time to focus on what matters most: your family.
I’m so excited to share this recipe with you. It’s one that’s brought a lot of smiles to my table, and I hope it does the same for yours. Whether you’re a seasoned cook or just learning to navigate the kitchen, this recipe is for everyone. Let’s dive into the questions, ingredients, and tips that will make these crockpot baked beans your new go-to dish.
Questions I Often Get Asked About This Recipe
Can I use canned beans instead of dried beans? Yes! Using canned beans saves time and works wonderfully in this recipe. Just be sure to rinse and drain them before adding them to the crockpot.
Can I make these ahead of time? Absolutely. In fact, the flavors deepen as they sit. You can make them a day ahead and reheat them before serving.
What type of beans should I use? I recommend navy beans or great northern beans, but pinto beans can also work well.
Can I make this vegetarian? Yes, simply omit the bacon and use vegetable broth instead of chicken broth. You might also want to add a bit of smoked paprika for that smoky flavor.
What if I don’t have a crockpot? You can make these in a Dutch oven or any oven-safe pot. Bake at 300°F for about 2-3 hours, stirring occasionally.
What You Need to Make Crockpot Baked Beans
Ingredients:
1 pound dried navy beans (or 4 cups canned beans, rinsed and drained)
6 slices bacon, diced
1 medium onion, finely chopped
1 cup ketchup
1/3 cup molasses
1/4 cup brown sugar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 teaspoons apple cider vinegar
1/2 teaspoon smoked paprika
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
2 cups chicken broth (or vegetable broth for vegetarian option)
Equipment:
Crockpot (6-quart or larger recommended)
Large mixing bowl (if using dried beans)
Wooden spoon
How to Make Crockpot Baked Beans
Prepare the beans (if using dried):
Rinse and sort the beans to remove any debris. Soak them overnight in water, then drain and rinse.
Alternatively, use the quick soak method by boiling the beans for 2 minutes, then letting them sit for 1 hour before draining.
Cook the bacon and onion:
In a skillet, cook the diced bacon over medium heat until crispy. Remove and set aside.
In the same skillet, sauté the onion in the bacon drippings until soft and translucent, about 5 minutes.
Combine ingredients in the crockpot:
Add the beans (soaked or canned), cooked bacon, sautéed onion, ketchup, molasses, brown sugar, mustard, Worcestershire sauce, apple cider vinegar, smoked paprika, salt, pepper, and chicken broth to the crockpot. Stir well.
Cook:
Cover and cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally. The beans should be tender, and the sauce thickened.
Taste and adjust:
Taste the beans and adjust seasoning as needed before serving.
Tips for Making the Best Crockpot Baked Beans
Choose quality bacon: Opt for thick-cut bacon for the best texture and flavor.
Don’t skip the sauté: Cooking the onions and bacon beforehand enhances the overall flavor of the dish.
Monitor the liquid: If the beans seem dry during cooking, add a splash of water or broth.
Add a spicy kick: For a little heat, toss in some diced jalapeños or a pinch of cayenne pepper.
Double the recipe: These beans freeze beautifully, so make a double batch and store leftovers for easy meals later.
Reader Reviews
⭐⭐⭐⭐⭐ “These baked beans were the highlight of our BBQ! Everyone raved about how flavorful they were. Will make again.”
⭐⭐⭐⭐⭐ “Perfect for busy weeknights. I prepped everything in the morning, and dinner was ready when I got home.”
⭐⭐⭐⭐ “I loved the flavor, but I’ll add a bit more mustard next time for extra tang.”
⭐⭐⭐⭐ “Great recipe, but I had to cook it longer than the suggested time to get the beans as tender as I like.”
⭐⭐⭐⭐⭐ “I made these for a potluck, and they disappeared within minutes. So easy and delicious!”
Printable Recipe
Crockpot Baked Beans
Rich, flavorful crockpot baked beans made with navy beans, bacon, and a tangy-sweet sauce. This easy slow-cooker recipe is perfect for busy weeknights or weekend gatherings.
Ingredients
- 1 pound dried navy beans (or 4 cups canned beans, rinsed and drained)
- 6 slices bacon, diced
- 1 medium onion, finely chopped
- 1 cup ketchup
- 1/3 cup molasses
- 1/4 cup brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 2 cups chicken broth (or vegetable broth for vegetarian option)
- Equipment:
- Crockpot (6-quart or larger recommended)
- Large mixing bowl (if using dried beans)
- Wooden spoon
Instructions
- Prepare the beans (if using dried):
- Rinse and sort the beans to remove any debris. Soak them overnight in water, then drain and rinse.
- Alternatively, use the quick soak method by boiling the beans for 2 minutes, then letting them sit for 1 hour before draining.
- Cook the bacon and onion:
- In a skillet, cook the diced bacon over medium heat until crispy. Remove and set aside.
- In the same skillet, sauté the onion in the bacon drippings until soft and translucent, about 5 minutes.
- Combine ingredients in the crockpot:
- Add the beans (soaked or canned), cooked bacon, sautéed onion, ketchup, molasses, brown sugar, mustard, Worcestershire sauce, apple cider vinegar, smoked paprika, salt, pepper, and chicken broth to the crockpot. Stir well.
- Cook:
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally. The beans should be tender, and the sauce thickened.
- Taste and adjust:
- Taste the beans and adjust seasoning as needed before serving.
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If You Enjoyed This Recipe, Please Share!
Sharing recipes is one of the best ways to spread joy and connection. If you loved these crockpot baked beans, please share the recipe with your friends and family. Post it on social media, pin it to your favorite food board, or email it to someone who could use a little cooking inspiration. Nothing brings people together quite like good food—and these baked beans are sure to be a hit at your next gathering. Let’s keep the tradition of homemade meals alive, one delicious recipe at a time!
