This crock pot baked beans recipe is an easy, flavorful side dish for summer cookouts, potlucks, or family dinners. Colorful mixed beans simmer in a homemade barbecue-style sauce, enhanced by browned ground beef and crispy bacon. It’s hearty enough to serve as a main course or simple enough as a crowd-pleasing side.
Why You’ll Love This Recipe
On hot summer days, avoiding the oven keeps your kitchen cool — the slow cooker does the heavy lifting while you relax. This recipe is flexible: make it as written for a rich, meaty side, omit the meat for a vegetarian-friendly version, or assemble and freeze for quick weeknight meals. Leftovers develop even more flavor overnight, so it’s excellent for planning ahead.
Ingredients for Slow Cooker Baked Beans
A printable recipe card can be created from these ingredients. Use your favorite canned beans and adjust sweetness or tang to taste.
- 1 pound lean ground beef
- 4 slices bacon, cut into thin strips (thick-cut works well; omit if you prefer)
- 1 medium onion, diced
- 1/2 cup ketchup
- 1/2 cup brown sugar
- 3 teaspoons yellow or Dijon mustard
- 4 teaspoons vinegar (white or apple cider)
- Salt, to taste
- 1 can pork & beans (with sauce)
- 1 can red kidney beans, rinsed and drained
- 1 can black beans, rinsed and drained
- 1 can white beans, rinsed and drained
- 1 can lima beans, rinsed and drained
Instructions for Crock Pot Baked Beans
- In a heavy skillet, brown the ground beef with the diced onion over medium heat until the meat is fully cooked and the onions are translucent. Drain off excess fat.
- Place the cut-up bacon in a cold skillet, then heat over medium-high, stirring often, until the bacon is crispy (about 10–15 minutes). Use a slotted spoon to transfer the bacon to paper towels to drain. Reserve a few tablespoons for garnish.
- Transfer the cooked ground beef and most of the crispy bacon to the slow cooker. Add the pork & beans (with sauce), and the other cans of beans (drained and rinsed). Stir in ketchup, brown sugar, mustard, vinegar, and salt.
- Mix thoroughly with a large spoon so everything is evenly coated in the sauce.
- Cover and cook on LOW for 4 hours or on HIGH for 2 hours. The beans should be hot and bubbling around the edges when done.
Substitutions & Variations
- Leave out the bacon for a lighter or vegetarian-friendly version. Add a splash of liquid smoke if you want that smoky note without meat.
- For heat, add a pinch of cayenne or a dash of hot sauce to taste.
- To cook without a slow cooker, bake covered in a preheated 300°F oven for 1½–2 hours until bubbly and thickened.
- Swap in other beans like navy, butter, or green beans for different textures and flavors.
Serving Suggestions
This dish pairs well with classic BBQ sides. Serve alongside potato salad, pasta salad, a crisp green or Greek salad, and coleslaw. It’s also great with buttered bread or cornbread to soak up the sauce.
Other Slow Cooker Favorites
- Easy crockpot chicken Alfredo
- Hawaiian shredded chicken (slow cooker version)
Recipe at a Glance
- Yield: about 12 servings
- Prep time: 15 minutes
- Cook time: 2 hours (high) or 4 hours (low)
- Total time: about 2 hours 15 minutes (using high setting)
Nutrition (approx. per serving)
Calories: 326 | Total Fat: 8g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 818mg | Carbohydrates: 40g | Fiber: 9g | Sugar: 11g | Protein: 23g
Tips: Taste and adjust the seasoning near the end of cooking—add more brown sugar for sweetness, mustard for tang, or vinegar for brightness. Reserve a few bacon bits for garnish and serve warm. Enjoy this easy, crowd-pleasing crock pot baked beans at your next barbecue or family meal.
