Alea’s Slow Cooker Baked Beans

 Slow Cooker Baked Beans Recipe

I love baked beans. They are an essential part of our summer barbecues and picnics. But who wants to turn on their oven for several hours on a hot summer day? Not me! So I cheat and make my baked beans in a slow cooker.

This slow cooker baked beans recipe is really easy to make. It is made of common pantry staples, but if you do not have molasses on hand, replace it with brown sugar.

Confession: I don’t like pork in my baked beans. And the great thing about making baked beans from scratch is that I can leave it out. However, if you like bacon in your beans, you can add a 1/4 pound of diced salt pork to the slow cooker when you add your beans. Another way to get a nice pork flavor to your beans without spending extra money is to use a leftover ham bone in place of salt pork. Just remember to remove the bone before serving.

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Slow Cooker Baked Beans

Yield – 12 servings

Preparation Time – 2 hours

Cooking Time – 6 – 8 hours


  • 2 pounds dried navy beans
  • 2 cups water + more for soaking and simmering beans
  • 1 cup ketchup
  •  3/4 cup brown sugar
  • 1/4 cup molasses
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons dry mustard
  • 1 1/2 teaspoons onion powder
  • 1/4 teaspoons salt
  • 1/4 pound salt pork, diced (optional)



  • Place rinsed beans in a large pot. Cover the beans with water. Cook over a high flame until it reaches a boil. Turn the heat off, place a lid on the pot, and let the beans soak for an hour. Drain the water from the beans.
  • Cover the beans with fresh water and simmer for one hour or until tender. Drain the water from the beans.
  • Place the beans in the slow cooker. Add ketchup, brown sugar, molasses, dry mustard, onion powder, salt, Worcestershire sauce, and water. Stir well.
  • Check on the beans occasionally and add additional water if necessary.
  • Cook the beans on low for 8 hours or on high for 6 hours or until beans are tender.
  • If your slow cooker has a warm setting, you can turn it to warm until you are ready to serve.

I use the leftover baked beans to make “Beanie Wienies” for my kids. Just dice a few leftover hot dogs, add them to the leftover beans, and heat and you have a quick and easy lunch or dinner on a busy day.

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  1. Cathy says

    If I do replace the molasses with baked beans, it would result in a full cup of brown sugar. That sounds like an awful lot of sugar. Would that be okay?

    • says

      Yes, it will be fine. Since I use 2 pounds of dried beans in my recipe, I actually use quite a bit less sugar than other recipes. Many recipes use 3/4 cup of brown sugar for 1 pound of dried beans, so my recipe actually requires 1/3 less sweeteners even with a full cup of brown sugar.

  2. Deanna says

    I the water just for the soaking and cooking of beans, or am I adding the original 2 cups of water into the crockpot with everything else? For some reason I’m having a brain burp moment with that, LOL


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