Slow cooker baked beans are easy to make with a few pantry basics and the crockpot.
Canned navy beans, molasses, bacon, brown sugar, and a few seasonings are slow-cooked until sweet and saucy!
Variations: Turn slow cooker baked beans into a main dish by adding chopped hot dogs, cooked Italian sausage, leftover pulled pork, or beef tips.
Keep leftover slow cooker baked beans in a covered container in the refrigerator for up to 4 days. Enjoy them cold or reheat them in the microwave or on the stovetop. Freeze portions in zippered bags for up to 6 months.
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Slow cooker baked beans is a hearty dish with a hint of smoky, tangy, and sweet flavor.
In a large skillet, over medium-high heat, cook the bacon until crispy. Transfer to a paper towel-lined plate and set aside, reserving 2 tablespoons of bacon fat. Crumble the bacon and refrigerate for serving.
Add the onion to the skillet and cook until softened, stirring frequently.
In the bottom of a 6 quart slow cooker, combine the onions, ketchup, molasses, brown sugar, cider vinegar, Worcestershire sauce, and dry mustard.
Add the beans, green pepper if using, and ½ of the bacon, reserve the remaining bacon for serving. Stir to combine.
Cook on low for 7 to 8 hours or on high for 3 to 4 hours.
Garnish with reserved bacon for serving and season with salt and pepper.
The beans will thicken as they cool. To thicken the beans further, remove the lid and cook on high for an additional 30 minutes before serving.
Leftovers will keep in an airtight container in the refrigerator for 4 days and in the freezer for 6 months.
Calories: 400 | Carbohydrates: 74g | Protein: 18g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 22mg | Sodium: 1556mg | Potassium: 1139mg | Fiber: 14g | Sugar: 20g | Vitamin A: 136IU | Vitamin C: 13mg | Calcium: 176mg | Iron: 5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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