Crockpot Baked Beans

Crockpot Baked Beans are sweet, smoky, savory, and so much better than the ones you grew up eating! Three kinds of canned beans simmer low and slow with crispy bacon, honey BBQ sauce, brown sugar, onion, garlic, and Worcestershire sauce for a set-it-and-forget-it side dish that’s loaded with flavor. With just a few minutes of prep, they’re perfect for summer cookouts, potlucks, game day, and backyard barbecues.

I love this version for parties because the three-bean blend stays hearty in the slow cooker, while the honey BBQ sauce, bacon, and brown sugar give every bite that classic sweet-and-smoky cookout flavor.

The Easiest Cookout Side Dish

These Crockpot Baked Beans are one of those side dishes that make cookout prep so much easier. Here’s why you’ll love them:

Easy prep: Toss everything into the slow cooker and let it simmer low and slow all day.

Perfect for entertaining: Serve them straight from the crockpot at cookouts, potlucks, tailgates, and backyard parties.

Great make-ahead side: They stay warm for hours, which makes party planning so much easier.

Ingredient Notes

Beans: A mix of kidney beans, great northern beans, and pinto beans gives this recipe a hearty texture without any extra soaking or prep.

BBQ sauce: Honey BBQ sauce gives these beans a sweeter cookout flavor, while hickory BBQ sauce makes them smokier. Use your favorite bottled sauce or try homemade Honey BBQ Sauce for even more flavor. Sweet Baby Ray’s, Kinder’s, and Stubbs are all great options, depending on how sweet or smoky you want the beans to be.

Bacon: Crispy bacon adds a savory, smoky bite that makes these beans feel extra hearty. For a vegetarian version, leave it out and add a splash of liquid smoke.

Flavor boosters: Brown sugar, ketchup, Worcestershire sauce, onion, and garlic round out the sauce with that classic sweet, tangy, savory baked bean flavor.

How to Make Crockpot Baked Beans

STEP ONE: Cook the bacon until crisp, then transfer it to a paper towel-lined plate to drain. Once cooled, chop or crumble it into small pieces.

STEP TWO: Lightly drain the canned beans, chop the onion, and mince the garlic.

STEP THREE: Add the beans, bacon, onion, garlic, BBQ sauce, ketchup, brown sugar, and Worcestershire sauce to the crockpot. Stir gently so the beans stay mostly intact.

STEP FOUR: Cover and cook on LOW for 6 hours, stirring halfway through if you can.

STEP FIVE: Serve right away, or switch the slow cooker to WARM so the beans are ready when everyone starts filling their plates.

Texture Note: Slow-cooker baked beans are usually a little saucier than oven-baked beans. For thicker beans, remove the lid during the last 20 to 30 minutes and cook on HIGH, stirring occasionally.

Variations and Substitutions

These easy baked beans are super flexible, so you can tweak the flavor, sweetness, or add-ins to make them just the way your family likes them.

• Make them vegetarian: Leave out the bacon. To get that smoky flavor, add a small splash of liquid smoke or use a smoky BBQ sauce.
• Make them smokier: Add liquid smoke or choose a hickory-style barbecue sauce.
• Adjust the sweetness: Use more or less brown sugar depending on your BBQ sauce and how sweet you like your baked beans.
• Make them heartier by stirring in cooked ground beef, sausage, or pulled pork.
• Add some heat: Mix in jalapeños, cayenne pepper, red pepper flakes, chipotle seasoning, or candied jalapeños.
• Change the beans: Use navy beans, great northern beans, pinto beans, kidney beans, or a mix of your favorites.

What to Serve with Crock Pot Baked Beans

Crock Pot Baked Beans belong at every cookout table! Serve them with burgers, hot dogs, brats, ribs, grilled chicken thighs, pulled pork, or BBQ sandwiches. They’re also great with summer favorites like potato salad, coleslaw, pasta salad, cornbread, and grilled corn.

How to Store, Freeze, and Reheat

To Store: Let the baked beans cool, then transfer them to shallow airtight containers and refrigerate within 2 hours. Leftovers will keep for 3 to 4 days.

To Freeze: Add cooled baked beans to freezer-safe containers or bags, leaving a little room for expansion. Freeze for up to 3 months for the best quality.

To Reheat: Warm leftovers on the stovetop, in the microwave, or in the oven until heated through to 165°F. Add a splash of water, broth, or BBQ sauce if the beans have thickened too much. The USDA does not recommend reheating leftovers in the slow cooker, but you can transfer reheated beans to a preheated crockpot to keep warm for serving.

Make-ahead tip: These beans are great for parties because you can make them earlier in the day, then switch the crockpot to WARM until it’s time to eat. Stir occasionally so the edges don’t over-thicken, and avoid holding them on WARM for more than 2 hours.

FAQ

Can I use dried beans instead of canned beans?

Yes, but the dried beans need to be soaked and fully cooked before adding them to the crockpot. Canned beans keep this recipe quick and easy.

How do I thicken crockpot baked beans?

If the beans seem too saucy, remove the lid during the last 20 to 30 minutes of cooking and turn the crockpot to HIGH. Stir occasionally as the sauce thickens.

Can I double this recipe for a party?

Yes, as long as your slow cooker is large enough. Try not to fill the crockpot more than about three-quarters full so everything heats evenly.

Can I make crockpot baked beans ahead of time?

Yes! Make them earlier in the day, then switch the crockpot to WARM until it’s time to eat. Stir occasionally so the edges don’t over-thicken, and avoid holding them on WARM for more than 2 hours.

More Baked Bean Recipes to Love

Can’t get enough baked beans? Try one of these reader-favorite recipes next!

• Aunt Patti’s BBQ Baked Beans are an easy 7-ingredient, oven-baked side dish that’s always great with burgers and hot dogs.
• Homemade Baked Beans start with dried beans and slow cook into a smoky, savory side that’s perfect for BBQ dinners.
• Hot Dogs and Beans is a fun, family-friendly classic with sliced hot dogs, baked beans, and plenty of sweet and savory flavor.