Our crockpot baked beans are thick, meaty and delicious! These beans are the perfect compliment to your dinner table, potluck, or BBQ all year round!

Crockpot Baked Beans in a white bowl

I promise I am not shoo-ing summer out the back door and rushing to let fall in through the front, just because I’m posting an incredibly flavorful recipe for crockpot baked beans. Yes, delicious slow cooker baked beans with bacon and molasses (are you drooling?) may give off a football Sunday vibe, but I swear this recipe is summer party perfection too!

When you whip them up in the slow cooker, which has been incorrectly labeled as a cold weather appliance, you don’t even add additional heat to your house! It’s true, this amazing recipe for crockpot baked beans will keep the chef cool and the family full. When the weather does hint at a chill, these beans are, of course, perfect, but if you’re looking to warm up and warm up your kitchen too, try my Calico Beans for a delicious and beefy oven baked bean alternative. Wins all around!


  • The Sauce to Bean ratio.
  • The Sauce is “My  Kinda Perfect Sweet!”
  • No prep required-Just throw everything in the Crockpot!




Ingredients You’ll Need To Make Crockpot Baked Beans:

Prepared ingredients for Crockpot Baked Beans

Baked beans are a versatile bunch. They come with the ability to make any meal hearty. They can be poked and prodded and still come out on the right side of delicious. We can get into that later. For this recipe, you’ll need:

  • Dry navy beans
  • Ketchup
  • Molasses
  • Water
  • Onion
  • Dry mustard
  • Brown sugar
  • Salt
  • Bacon

Listed here is exactly what you’ll need for crockpot baked beans with bacon, straight up. They’re nothing fancy, but boy are they tasty.

A spoonful of Crockpot Baked Beans, closeup

How Do You Make Crockpot Baked Beans?

In a crockpot. 

I’m kidding, I’m kidding! Like most slow cooker recipes, crockpot baked beans are easy peasy, and that’s why we love them! Be sure to soak the beans overnight, and drain them well before putting them in the crock. Toss in the rest of your ingredients, mixing well, but hold off on the salt. When the beans are tender (we’re talking on High for 10-12 hours–yes, you read that right! It’s not a typo, HIGH for 10-12 hours!), you can sprinkle the salt on in and let the flavors marry for another 30-40 minutes. Yum.

Here’s how to make it…

Step By Step Crockpot Baked Beans Collage

Step By Step Overview: How To Make Crockpot Baked Beans

1. Soak navy beans overnight.
2. Drain beans well and add to the crockpot.
3. Add the remaining ingredients (except salt) and mix well with the beans.
4. Cover and cook on HIGH for 10-12  hours. Add salt when beans are tender, stir and continue cooking for 30-40 minutes.


A spoonful of Crockpot Baked Beans, closeup
5 from 1 vote

Crockpot Baked Beans

Our crockpot baked beans are thick, meaty and delicious! These beans are the perfect compliment to your dinner table, potluck, or BBQ all year round! 

Prep Time 5 minutes
Cook Time 10 hours
Total Time 10 hours 5 minutes
Servings 12
Calories 402 kcal
Author Kathleen


  • 3 Cups (About 1 1/2 Pounds) Dry Navy Beans, Soaked Overnight
  • 1 1/2 Cup Ketchup
  • 1 1/2 Cup Water
  • 1/4 Cup Molasses
  • 1 Large Onion, Chopped
  • 1 Tablespoon Dry Mustard
  • 1/2 Pound Thick Bacon, Chopped Into 1/2 Pieces
  • 1 Cup Brown Sugar
  • 1/2 Teaspoon Black Pepper
  • 1/2 Teaspoon Salt


  1. Drain beans well and add to the crockpot.

  2. Add ketchup, water, molasses, onion, dry mustard, bacon, brown sugar, and black pepper and mix well with the beans.

  3. Cover and cook on HIGH for 10-12 hours. Add salt when beans are tender, stir and allow to continue cooking for 30-40 minutes, covered, so beans and salt can marry and combine and beans are cooked completely.   

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Nutritional Information

Nutrition information will vary based on the specific products. To be safe, check the nutrition facts labels of your products. Optional object listed above have been left out of nutritional data.

Nutrition Facts
Crockpot Baked Beans
Amount Per Serving (1 /12 of the recipe)
Calories 402 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Cholesterol 12mg 4%
Sodium 506mg 21%
Potassium 959mg 27%
Total Carbohydrates 67g 22%
Dietary Fiber 14g 56%
Sugars 31g
Protein 15g 30%
Vitamin A 3.2%
Vitamin C 1.5%
Calcium 12.3%
Iron 21.7%
* Percent Daily Values are based on a 2000 calorie diet.

Crockpot Baked Beans in a white bowl

Recipe Notes For Crockpot Baked Beans:

Cook Time:  On High 10-12 hours!  Don’t even think about using the low setting for this recipe! I know it’s unusual, but even if you soak the beans the night before and wait to add your salt once the beans are tender, these beans take a LONG time in the crockpot! It’s all hands-off cooking time so you just need to simply plan accordingly. Don’t forget to add the salt when you’re into the final 40 minutes! 

  • Time Your Seasoning: Crockpot baked beans really pop when properly seasoned. Spices and aromatics are put into the slow cooker with the beans at the very beginning of the cooking process. This gives them almost 10 hours of simmering to combine for a flavorful delight.
  • Salt: Add the salt well into cook time, about 30-40 minutes before the beans are done. You want them to be tender for sure, and adding the salt at this time will not only achieve the flavor we want but will keep the beans from turning to mush.

Mix Your Beans: Don’t be afraid to experiment with beans! Try a mash-up. My recipe calls for three cups of navy beans. You can easily substitute red kidney beans, pinto beans or black beans! Try one cup of each, and not only do you have a drool-worthy creation, but a serious dose of protein and fiber!

Beef Up: Bring on the crockpot baked beans with ground beef! Like my aforementioned Calico Beans, add a pound of lean, browned and drained ground beef to your ingredient list at the beginning of cook time. This is a fantastic and filling addition that awards these beans the title of a main course as opposed to a side dish.

Ham: Slow cooker baked beans with ham as an add-in will give you a great flavor switch up. It’s a good way to use up any leftovers, and comes in ham-day after Easter, Thanksgiving, and Christmas! 

Ham Hock: If you happen to have ham hock on hand, it truly adds a rich and smoky flavor to crockpot baked beans. The meat falls right off the bone. My husband, a known bean adversary and a dyed in the wool meat eater, comes to the dark side when I cook these beans with ham hock. He can’t resist them, and you won’t be able to either!

How Do You Store Leftover Crockpot Baked Beans?

Any leftovers from your slow cooker bbq baked beans can be easily stored in the refrigerator. Cooked beans, canned included, will keep in the fridge for three to four days. For safety reasons, don’t let them go past four days. It’s unlikely that your leftovers will even last that long (they’re so good), but it’s a good nugget of information to have. Be sure to store your leftover crockpot baked beans in an airtight container, high-quality plastic or glass will work best!

Ladle scooping Crockpot Baked Beans from the crockpot

Can You Freeze Crockpot Baked Beans?

Not only can you freeze them, but they freeze like a dream! Pack up any leftovers, or the whole shebang if you’re making them in advance, and store them in an airtight container. My grandmother would have scoffed at that and told me to tell you to toss them into a one gallon Ziploc bag and be done with it. Either way is fine, and they will last as long as eight months! My recipe can also be tweaked as a slow cooker baked beans recipe using canned beans. The freeze guidelines are the same for both methods. Store them in the portion size(s) you prefer, heat them up and enjoy.

Step By Step How To Make Crockpot Baked Beans

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