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Crockpot Baked Beans

Crockpot Baked Beans Recipe

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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 8 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 3 (15 oz) cans navy beans, drained and rinsed
  • 6 slices thick-cut bacon, diced
  • 1 medium yellow onion, diced
  • ⅓ cup unsulphured molasses
  • ¼ cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp kosher salt
  • ¼ tsp black pepper

Method
 

  1. Cook bacon in a skillet over medium heat until crisp, 5 to 7 minutes, then transfer to slow cooker. Sauté onion in 1 tablespoon bacon fat until soft, about 4 minutes, and add to the slow cooker.
  2. In a bowl, whisk together molasses, ketchup, brown sugar, mustard, Worcestershire, vinegar, smoked paprika, garlic powder, salt, and pepper until smooth.
  3. Add the rinsed beans to the slow cooker, pour the sauce over, and stir well for about 30 seconds until everything is evenly coated.
  4. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until thick and bubbly. Stir once halfway if you can.
  5. Scoop into a serving bowl, top with extra bacon or parsley, and serve hot.

Notes

The beans will continue to thicken as they sit, especially after chilling, so don’t worry if they look a little loose right out of the slow cooker. For make-ahead ease, assemble everything the night before in the slow cooker insert, refrigerate, then start the cook time in the morning.