Slow Cooker (Crock-Pot) Baked Beans Recipe

This easy crock pot baked beans recipe makes a flavorful, crowd-pleasing side that’s perfect for summer cookouts, potlucks, and family meals. Colorful mixed beans simmer in a homemade barbecue-style sauce until tender, and the addition of browned ground beef and crispy bacon gives it hearty depth—so you can serve it as a side or a main. Some people call this version “calico beans.” Kids especially enjoy it served with a slice of buttered bread on the side.

Why you’ll love this recipe

On hot summer days, the slow cooker is a great alternative to heating the kitchen with the oven. This crock pot baked beans recipe delivers big flavor with minimal hands-on time. It also freezes and reheats well, so you can assemble and freeze the mixture for a true make-ahead meal—simply thaw and reheat in the slow cooker or in the oven.

Leftovers taste even better the next day as the flavors continue to meld. Use this dish as a hearty barbecue side, picnic addition, or a simple weeknight main when served with bread, cornbread, or a green salad.

Ingredients

(Printable recipe card details are included below in the recipe summary.)

• 1 pound lean ground beef
• 4 slices bacon, cut into thin strips (thick-cut works well, but any bacon is fine; the bacon can be omitted if desired)
• 1 medium onion, diced
• 1/2 cup ketchup
• 1/2 cup brown sugar
• 3 teaspoons yellow or Dijon mustard
• 4 teaspoons vinegar
• Salt to taste
• 1 can pork & beans with sauce (use your preferred brand)
• 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

1. In a heavy skillet, cook the ground beef with the diced onion over medium heat until the beef is browned and the onion is translucent. Drain off any excess fat and set the mixture aside.
2. Place the cut bacon in a cold skillet, then heat over medium-high and cook, stirring frequently, until the bacon is crispy (about 10–15 minutes). Use a slotted spoon to remove the bacon and drain on paper towels. Reserve a few tablespoons for garnish.
3. Pour most of the crispy bacon into the slow cooker, keeping a small amount for topping. Add the cooked ground beef, the pork & beans (do not drain), and the other drained beans. Stir in ketchup, brown sugar, mustard, vinegar, and salt.
4. Stir everything thoroughly so the beans and meats are evenly coated in the sauce.
5. Cover and cook on low for 4 hours or on high for 2 hours. The beans should be hot and simmering around the edges when done.
6. Serve warm, topped with the reserved bacon bits. This goes well with cornbread, crusty bread, or a simple green salad.

Tips, substitutions & variations

• If you prefer a vegetarian version, omit the bacon and ground beef and add extra beans or roasted vegetables for texture.
• For a spicier kick, add cayenne, crushed red pepper, or a splash of hot sauce to taste.
• If you don’t have a slow cooker, this can be baked covered in a 300°F (about 150°C) oven for 1½ to 2 hours until bubbly and heated through.
• Swap or add different canned beans based on what you have: navy beans, butter beans, or even green beans (for a different texture) will work.
• Adjust the sweetness or tang by varying the brown sugar, ketchup, or vinegar amounts until the sauce matches your preference.

Make-ahead, freezing, and storage

This recipe is freezer-friendly. After cooking, let the beans cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. Label with the date and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm gently in the slow cooker on low until heated through, or reheat in a covered baking dish in a 325°F oven.

Store leftovers in the refrigerator for 3–4 days. Reheat portions on the stovetop over low heat, stirring occasionally so the sauce reheats evenly.

Serving suggestions

Serve these crock pot baked beans alongside grilled meats, burgers, hot dogs, or smoked sausage. They also pair nicely with potato salad, macaroni salad, coleslaw, or a crisp Greek-style salad for a full barbecue spread.

Recipe summary

• Yield: about 12 servings
• Prep time: 15 minutes
• Cook time: 2 hours (high) or 4 hours (low)
• Total time: approximately 2 hours 15 minutes (when using high heat)

Ingredients (condensed)

• 1 lb lean ground beef
• 4 slices bacon, thinly sliced
• 1 medium onion, diced
• 1/2 cup ketchup
• 1/2 cup brown sugar
• 3 tsp mustard
• 4 tsp vinegar
• Salt to taste
• 1 can pork & beans with sauce
• 4 cans mixed beans, rinsed and drained (red kidney, black, white, lima)

Nutrition (approximate per serving)

• Calories: ~326
• Total fat: ~8 g
• Saturated fat: ~3 g
• Cholesterol: ~44 mg
• Sodium: ~818 mg
• Carbohydrates: ~40 g
• Fiber: ~9 g
• Sugar: ~11 g
• Protein: ~23 g

Enjoy this versatile, hands-off crock pot baked beans recipe at your next meal. It’s an easy, satisfying dish that’s ideal for feeding a crowd and keeps well for leftovers and make-ahead meals.