Crockpot Baked Beans are a sweet, smoky, and savory side dish that is easy to make for cookouts, holidays, or weeknight dinners. They have that classic baked bean flavor, but the slow cooker does most of the work.
A Quick Look at the Recipe
✅ Recipe Name: Crockpot Baked Beans
🕒 Ready In: ~4 hours
👪 Serves: 10 servings
🍽 Calories: ~310 per serving estimated
🥣 Main Ingredients: Navy beans, bacon, onion, ketchup, molasses, yellow mustard
📖 Dietary Info: Dairy-free; gluten-free option
👌 Difficulty: Easy - mix, slow cook, serve
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Using canned navy beans keeps the recipe simple while still giving you a thick, rich sauce that tastes like it simmered for hours. The bacon, molasses, mustard, vinegar, and seasonings help balance the sweetness so the beans do not taste flat or overly sugary.
These are perfect for summer BBQs, potlucks, meal prep, or an easy side with burgers, grilled chicken, pulled pork, or hot dogs. If you love easy side dishes, try these with our Sour Cream Potato Salad, Almond Flour Cornbread, or Green Goddess Salad next.
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Why You'll Love Crockpot Baked Beans:
Classic BBQ Side Dish: Sweet, smoky, and savory baked beans are perfect for cookouts, potlucks, and summer dinners.
Easy Slow Cooker Recipe: Everything simmers together in the crockpot, so there is very little hands-on work.
Rich, Balanced Sauce: Molasses, mustard, vinegar, bacon, and seasonings help balance the sweetness.
Great for Feeding a Crowd: This makes a generous batch that works well for gatherings, holidays, or meal prep.
Key Ingredients:
- navy beans. Canned navy beans keep this recipe simple and give the baked beans a soft, creamy texture without soaking dried beans.
- bacon. Adds smoky, savory flavor that balances the sweetness in the sauce.
- onion. Gives the beans more flavor as they cook down in the slow cooker.
- ketchup. Helps create the classic baked bean sauce with a sweet and tangy base.
- molasses. Adds deep sweetness and gives the beans that rich, old-fashioned baked bean flavor.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make it gluten-free: Use gluten-free Worcestershire sauce and double check that your bacon, ketchup, mustard, and canned beans are gluten-free.
- Use a different bean: Great northern beans, pinto beans, or a mix of beans can be used instead of navy beans.
- Make them sweeter: Add a little brown sugar or extra molasses if you like sweeter baked beans.
- Add a little heat: Stir in chili powder, cayenne pepper, or a diced jalapeño for a spicier version.
- Make them extra smoky: Use smoked paprika or add a splash of liquid smoke for more BBQ-style flavor.
How to Make Crockpot Baked Beans:
- Step 1: Add the drained navy beans, cooked bacon, diced onion, ketchup, molasses, yellow mustard, apple cider vinegar, Worcestershire sauce, garlic powder, paprika, salt, and pepper to the crockpot. Stir everything together until the beans are evenly coated in the sauce.
- Step 2: Cover and cook on low for 4-5 hours or on high for 2-3 hours, stirring once or twice if possible. If the beans look too thin, remove the lid during the last 30 minutes of cooking to let the sauce thicken. Taste and adjust the salt, pepper, mustard, or vinegar if needed before serving.
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Recipe Notes & Tips:
- Drain the beans well: Since this recipe uses canned navy beans, draining them helps keep the sauce thick instead of watery.
- Cook the bacon first: Cooked bacon adds better flavor and texture than adding raw bacon directly to the crockpot.
- Dice the onion small: Smaller pieces soften better as the beans cook and blend into the sauce more evenly.
- Let the sauce thicken if needed: If the beans look too thin near the end, remove the lid for the last 30 minutes so some of the liquid can cook off.
- Adjust the sweetness and tang: Add a little extra molasses if you like sweeter baked beans, or a splash more apple cider vinegar or mustard if you want more tang.
How to Store:
Refrigerator: Store Crockpot Baked Beans in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in the microwave or on the stove over low heat until warmed through. Add a splash of water if the sauce has thickened too much.
Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight, then reheat gently before serving.
Crockpot Baked Beans FAQs:
Yes, they can be made gluten-free by using gluten-free Worcestershire sauce and checking the labels on the bacon, ketchup, mustard, and canned beans. Worcestershire sauce is the main ingredient to double check because some brands may contain gluten-based ingredients.
If the sauce is too thin, remove the lid during the last 30 minutes of cooking so some of the liquid can evaporate. The sauce will also thicken slightly as the beans cool.
Yes, this is a great make-ahead side dish because the flavor gets even better as the beans sit. Store them in the refrigerator, then reheat gently in the slow cooker, on the stove, or in the microwave before serving.
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Crockpot Baked Beans
Ingredients
- 4 cans navy beans, drained
- 8 slices bacon, cooked & diced
- ½ cup onion, diced
- 1 cup ketchup
- ½ cup molasses
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Add the drained navy beans, cooked bacon, diced onion, ketchup, molasses, yellow mustard, apple cider vinegar, Worcestershire sauce, garlic powder, paprika, salt, and pepper to the crockpot.
- Stir everything together until the beans are evenly coated in the sauce.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours, stirring once or twice if possible.
- If the beans look too thin, remove the lid during the last 30 minutes of cooking to let the sauce thicken.
- Taste and adjust the salt, pepper, mustard, or vinegar if needed before serving.
Nutrition
Notes
- Drain the beans well: Since this recipe uses canned navy beans, draining them helps keep the sauce thick instead of watery.
- Cook the bacon first: Cooked bacon adds better flavor and texture than adding raw bacon directly to the crockpot.
- Dice the onion small: Smaller pieces soften better as the beans cook and blend into the sauce more evenly.
- Let the sauce thicken if needed: If the beans look too thin near the end, remove the lid for the last 30 minutes so some of the liquid can cook off.
- Adjust the sweetness and tang: Add a little extra molasses if you like sweeter baked beans, or a splash more apple cider vinegar or mustard if you want more tang.
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