Slow Cooker Baked Beans (Canned Beans)
Developed and tested by Robyn Conley Downs
on Jun 19, 2023 (last updated May 6, 2026) 
These simple homemade slow cooker baked beans are truly incredible. Perfectly sweet and just the right amount of saucy, they come together easily with 3-types of canned beans, a hint of brown sugar, and a hit of smoky, rich bacon. And thanks to the crock pot, they can be made ahead and kept warm, making them just the thing for BBQs, cookouts, and potlucks!
5 star review
“I made these for our last BBQ and got so many compliments. One person even said they were the best baked beans they ever had. Several people asked for the recipe!”
– Carolyn
My Favorite Way to Make Baked Beans in the Crock Pot!
If you’re looking for an easy BBQ side dish, look no further than these crockpot baked beans! Truly, the slow cooker is my favorite way to prep baked beans from scratch because you don’t have to turn on the oven (and heat up the house in the summer), and they taste just as good as homestyle baked beans.
Look, I know there are a lot of slow cooker baked bean recipes out there, but I find many of the recipes can be a bit too sweet and lacking depth of flavor. So, for this simple homemade version, I wanted to create a homestyle slow cooker baked bean recipe that was easy, bursting with flavor, while still leaning on canned beans for connivence.
And, since I’m all about saving time and effort, I use canned beans and then add more savory flavor notes with smokey bacon, simple spices, and a combo of BBQ sauce, ketchup, a little brown sugar, and mustard to create a wildly flavorful sauce. This is the kind of side dish that once you make it, everyone will want the recipe and ask you to bring it to gatherings! These slightly sweet and spicy beans are perfect for feeding a crowd or having on hand for easy dinners at home. Pile them onto a plate alongside my slow cooker BBQ chicken and a generous scoop of my creamy coleslaw for the ultimate cookout spread!
Welcome to My Kitchen, Let’s Make Slow Cooker Baked Beans
Testing Tips for Homemade Crockpot Baked Beans
- Drain AND rinse the canned beans, don’t skip either step. The canning liquid is heavy with starch and sodium that throws off the sauce ratio and makes the final dish overly salty. A quick rinse under cold water also keeps the sauce from turning gummy, which is worth the extra 30 seconds.
- Resist the urge to lift the lid during cooking! Every time the slow cooker is uncovered, the temperature drops 10-20 degrees and adds about 30 minutes to the total cook time. Trust the timer and let the sauce thicken undisturbed.
- Make these a day ahead for the best flavor as these actually taste better on day two. The bacon and BBQ flavors deepen overnight in the fridge, and the sauce thickens to that classic glossy consistency. Reheat gently in the slow cooker on warm or low for 30-45 minutes before serving.
- Use thick-cut bacon, not regular if possible. Standard bacon disappears into the sauce and loses its texture. Thick-cut keeps a meaty bite throughout the cook and gives every spoonful those identifiable bacon pieces that make the dish.
Follow my step-by-step video:
Slow Cooker Baked Beans (Canned Beans)
Ingredients
- 4 slices (5-oz) thick cut bacon, diced
- 1 small red onion, finely diced
- 3 cloves garlic, minced
- 2 teaspoons smoked paprika
- ¼ teaspoon chipotle chili powder
- 1 can (15-oz) pinto beans, drained and rinsed
- 1 can (15-oz) kidney beans, drained and rinsed
- 1 can (15-oz) Northern or white beans, drained and rinsed
- ½ teaspoon kosher salt
- 1 teaspoon apple cider vinegar
- ½ cup BBQ sauce
- ¼ cup ketchup
- 2 teaspoons yellow mustard
- 2 tablespoons dark brown sugar
Equipment
Instructions
- Heat a medium skillet over medium high heat. Add the bacon and cook for 3-5 minutes, stirring occasionally.
- Drain the bacon grease (if desired), then add the onion. [If making vegetarian baked beans, add 1 tablespoon of olive oil at this point.]
- Cook the onion until softened, about 5 minutes, stirring occasionally, then add the garlic, paprika, and chili powder and cook until fragrant, about 1 more minute.
- Carefully add the onion mixture to a 6-quart slow cooker. Add the beans, salt, vinegar, BBQ sauce, ketchup, mustard, and brown sugar, stirring to combine.
- Cover and cook on high for 3-4 hours, or low for 4-5 hours. Do not uncover during this time. Uncover, stir, and adjust seasoning as desired. Serve warm.
Notes
- Note: This recipe will NOT work with dried beans. It is written and tested for and with canned beans. If you’d like to use dry beans, cook them first, and then proceed with the recipe.
Thank you for this recipe! I recently learned that my husband really likes baked beans 🫣; I’m ambivalent, but it always looked like too much work when my mom made them. This recipe was so easy and it satisfied hubby’s craving, even without bacon!
Lauren, wonderful, so happy to hear this fit the bill for your husband’s baked beans craving without all the work! Thanks so much for leaving a review!
This was hands down the best baked beans I’ve ever had! I made them for my mom who is super picky about stuff like that, and she loved so much she convinced me to make them again the next day!
Emily, I’m thrilled to hear this was such a hit, especially with your mom. Easy homemade baked beans for the win! Thanks so much for leaving a review.
I made these for our last BBQ and got so many compliments. One person even said they were the best baked beans they ever had. Several people asked for the recipe! I am making the again tomorrow for another BBQ!
How wonderful, Carolyn, I’m so happy to hear these were such a hit! Thanks so much for sharing your thoughts and for leaving a review!
A friend of mine made these and they were the best baked beans I ever tasted! She shared the recipe and I don’t have a slow cooker. Can you provide instructions for cooking stovetop?
Deborah, you can make these on the stovetop in a large Dutch oven. Follow step one as written, then add the remaining ingredients to the Dutch oven, cover, bring to a strong simmer, and set to low and simmer for 45 minutes, covered, stirring often to avoid any sticking to the bottom of the pan. If the beans start to dry out you can also add a splash (1/4 cup) of water during the cooking process. I hope you enjoy!
Thanks so much, Robyn. I’ll let you know how they turn out!
Wonderful Deborah!
This is my go-to recipe for baked beans. They are easy to make and delicious!
Lisa, I’m so please to hear this has become your go-to recipe! Thanks so much for sharing your thoughts!
Can you make ahead of time?
Hi Jim, yes, these beans actually taste even better ahead of time! Just be sure to allow them to cool completely, then store, covered and refrigerated for up to 3 days. When ready to serve you can gently reheat them in the slow cooker on warm (if you want to serve them warm). I hope you enjoy!
I made these today so yummy. I used a smoker bbq sauce with gave it a deeper flavour. Was going to share my batch with my in laws but they are just too good.
Taryn, next time you’ll have to make a double batch! 🙂 Great tip to use a smoker bbq sauce, too. Thanks so much for leaving a reivew!
my grandson loves homemade baked beans so I’m keen to give your recipe a go, I will let you know how I go making it, looks great, thanks for sharing.
That’s wonderful, Kathleen, and what a thoughtful grandma you are! I hope this one’s a hit!
The best tasting baked beans ever!
Jackie, yay, so happy to hear you enjoyed these homemade baked beans! Thanks so much for sharing your thoughts and for leaving a reivew!
Robyn!!!
Do you drain the canned beans before putting them in the slow cooker?
Hi Kaliena, yes, all the beans should be drained and rinsed before going into the slow cooker if possible. I hope you enjoy!
Great flavor! I omitted the bacon, used sugar free ketchup and sugar free homemade barbecue sauce. I was out of pinto beans, and subbed black beans. As a main dish, this feeds two adults; my hubby and I demolished them. I’m confused by why you would ever need a 6-qt. slow cooker for this; I used my smallest one at 4 1/2-qt. and it wasn’t even halfway full. I love baked beans, and will definitely make this again. Thank you for the great recipe!
Rene, I’m so happy to hear you enjoyed these baked beans, and you’re right, it can be made in a smaller slow cooker. I like the larger option because the sauce reduces a bit more, but a 4 1/2 quart definitely works. Thanks for sharing your tips and for leaving a review!