These easy crockpot baked beans only require 5 simple ingredients to make with no presoaking any beans. Simply dump it all in and let the slow cooker do the work!
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Hearty Baked Beans with Bacon
This easy crockpot baked beans recipe is made effortlessly with canned beans which means no pre-soaking them overnight. It’s a quick and easy way for this flavorful side dish to come together.
Slow cooker baked beans can be made even better by adding a few extra ingredients to enhance an already tasty can of beans. The smoked paprika gives it that signature smoky flavor. Brown sugar adds a bit of a molasses note and a depth of sweet flavor and color. Ketchup or BBQ sauce (in my case a bit of both) and Dijon mustard give it a sweet and sharp kick, which makes these beans irresistible.
Keep this recipe handy because it’s about to become a staple summer side dish at any BBQ, potluck, or family dinner. Whether you’re making crockpot baked beans with bacon for pork and beans, or just the beans on their own, they’re always a hit!
5 Simple Ingredients
It doesn’t take much to make a smoky, sweet, and tangy side dish.
Find the full printable recipe with specific measurements below.
- Canned baked beans: I like using Bush’s Grillin Beans, but you can use any beans you like.
- Ketchup: This gives the sauce richness and acidity, but you can also use your favorite BBQ sauce if you want to amp up the flavor even more.
- Dijon mustard: Just a little bit of tang to cut through some of the sweetness.
- Smoked paprika: This spice gives a nice smoky heat to the beans, as if they had been cooked over a fire.
- Brown sugar: Just a little bit to balance all the other flavors and give the beans the beloved sweetness.
- Optional crumbled bacon: Adding the bacon at the end adds a nice salty smokiness to the otherwise, sweet and tangy beans.
Tips & Variations
- A few more aromatics. Sauté 1 Tablespoon of oil along with 1 diced onion, 1 diced bell pepper, and 3 cloves of garlic over medium heat. Mix in with the beans before setting the cooking time.
- Extra tang. Add in 2 Tablespoons of apple cider vinegar.
- More heat? Throw in about 1 or 2 tsp of chili powder for a little spice.
- Use liquid smoke. It’s an easy swap instead of smoked paprika. A little goes a long way, so test a teaspoon first.
- Different meat. Substitute the bacon for diced ham, sausages slices, or cooked ground sausage for a different flavor.
- Keep the crockpot warm. Once it’s finished cooking use the warm setting until everyone is ready to eat. Then, everyone can serve themselves right from the pot.
How to Make Crockpot Baked Beans
This is the kind of recipe that gives the term “set it and forget it” its meaning. I like using Bush’s Grillin’ Beans, but you use whatever kind you like. Dump them into the slow cooker, along with the remaining ingredients, close the lid, and set the timer to cook.
- Stir. Add the beans, ketchup, mustard, paprika, and sugar to the crockpot and stir until combined.
- Set it and forget it. Cook on low for 4 to 6 hours or on high for 2 hours. Add bacon crumbles at the end and serve warm.
What to Serve with Baked Beans?
Complete your menu with the following ideas:
- Mains: Serve baked beans alongside a BBQ pork sandwich, baked BBQ chicken, sloppy joes and slow cooker ribs.
- Other sides: Need some inspiration for more sides to fill up your plate? Check out my coleslaw recipe along with homemade mac and cheese, sweet cornbread, loaded potato salad and these fluffy dinner rolls.
There are several alternatives if you don’t have brown sugar on hand or would prefer to use something else. I would use maple syrup, but honey, date syrup, coconut sugar, or even granulated sugar can work in its place. You may have to adjust the sweetness to your liking.
You can! I would replace the 2 cans of baked beans with 1 can pinto beans and 1 can kidney beans, rinsed and drained. You may want to double the amount of sauce and adjust it accordingly.
Storing, Freezing, & Reheating
- To store: Once cooled, store beans in an airtight container for up to 5 days in the fridge.
- To freeze: These freeze well for up to 3 months. Keep stored in an airtight container making sure to leave a little extra room for expansion.
- To reheat: Thaw in the fridge overnight if frozen, and reheat on the stovetop on low-medium heat until heated through. If you’ve got an entire batch you made ahead of time, feel free to use the slow cooker to warm it through and serve right from there.
More Easy Crockpot Sides
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Crockpot Baked Beans
- 2 (22-ounce) cans baked beans , I used the Bush Grillin flavor
- ¼ cup ketchup , or BBQ sauce (I like to do half and half)
- 1 Tablespoon Dijon mustard
- 1 teaspoon smoked paprika , plus more to taste
- 2 to 3 Tablespoons light brown sugar , plus more to taste
- ½ teaspoon salt , plus more to taste
- ¼ teaspoon ground black pepper , plus more to taste
- 4-6 slices bacon , cooked and crumbled, optional
- Pour the can of beans into the crockpot. Stir in the ketchup (and/or BBQ sauce), mustard, paprika, brown sugar, salt, and pepper until combined.
- Place the lid on the crockpot and cook on low 4 to 5 hours or high 2 hours.
- Just before serving, add the bacon, if using. Set the crockpot to warm until ready to serve.
- Sauté 1 Tablespoon oil, 1 onion (diced), 1 bell pepper (diced) and 3 cloves garlic over medium heat. Then mix in with the beans before cooking.
- Want more tang? Add in 2 Tablespoons apple cider vinegar.
- Add some spice by adding 1 to 2 teaspoons chili powder.
- Add in cooked meat like smoked sausage slices or cooked ground sausage.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
I just love these easy “doctored up” recipes! These baked bean are going to be perfect for our family dinner on Sunday!
My son loved these so much he asked for the printed recipe to take for when he moves to college so he can make it again!