Slow Cooker Baked Beans

Sweet and savory Slow Cooker Baked Beans are guaranteed to be the hit of your next summer bbq! These beans have the perfect balance of savory, sweet, and smoky flavors with a hint of spice at the end. The perfect recipe for feeding a crowd... no oven necessary!

Print Pin

Prep Time: 15

Cook Time: 10

Servings:

Calories: 181kcal

Author: Cathy Trochelman

Equipment

1 slow cooker

Ingredients

1 pound navy beans dry, soaked overnight
5 cups water
6 ounces tomato paste
1/3 cup brown sugar packed
1/3 cup molasses
1 medium onion chopped
12 ounces bacon trimmed & chopped
2 Tablespoons apple cider vinegar
1 Tablespoon dry mustard
1 Tablespoon kosher salt
2 teaspoons Worcestershire sauce
1 teaspoon smoked paprika
1/2 teaspoon chipotle chili powder
1/2 teaspoon pepper

Instructions

Soak the beans overnight at room temperature.
In a large slow cooker, combine the soaked beans, chopped onion, chopped bacon, tomato paste, brown sugar, molasses, apple cider vinegar, seasonings, and water. Stir to mix.
Cook on high heat 8-9 hours OR on low heat 10-12 hours, stirring once or twice throughout the cooking process.
To thicken the sauce, remove the lid for the last 30 minutes or so of cooking.

Notes

Quick soak method for beans:

If you didn't soak your beans overnight, don't worry! You can get the same results using this quick soak method. Simply pour the beans into a small saucepan and cover with 3 inches of water. Bring to a full boil, then cover with a lid and remove from heat. Let stand for 1 hour before draining, then use as directed.

Recipe Variations

Substitute pinto beans or Great Northern beans OR use a combination
Use dark brown sugar in place of light brown sugar
Add extra sugar for sweeter beans
Add cooked, crumbled ground beef
Pre-cook the bacon if you prefer
Use ketchup in place of tomato paste
Use yellow mustard in place of mustard powder
Add additional seasonings, such as chili powder, cayenne pepper, or cumin
Substitute broth for the water

Nutrition