Slow Cooker Boston Baked Beans

Slow cooker Boston baked beans are tastier than any you will find on the canned goods aisle!

Slow Cooker Boston Baked Beans in a white ramekin.

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Why You’ll Love This

Using the slow cooker is not the traditional method for Boston baked beans but it is MUCH easier.

Simmered in molasses makes these Boston Baked Beans dark, sweet, and rich in flavor.

With this slow cooker baked beans recipe, you don’t have to be adding water and stirring constantly. You and the kitchen stay nice and cool during those hot weather months!

These baked beans are a great side for our Hot Dogs with Mustard Slaw, St Louis Ribs Recipe, Smoked Pork Shoulder, Smoked Baby Back Ribs, BBQ Chicken Thighs, and Bacon Paste Chicken Kebabs.

What are Boston Baked Beans

Traditional Boston Baked Beans are slow cooked in a bean pot (crock) until soft and tender. They are flavored with salt pork and molasses.

Most recipes instruct you to use dried beans which need to be soaked overnight and take hours to slow cook. This method uses canned beans and a slow cooker to achieve very flavorful beans in a thick sauce.

Ingredients Needed

  • Canned Pinto Beans – You will need three 15-ounce cans of pinto beans. Drain and rinse the beans. Using canned beans means you get to skip the step of soaking beans overnight!
  • Thick Cut Bacon – You will only need four slices.
  • Seasonings – Onion, maple syrup, molasses, ketchup, coarse ground mustard, Worcestershire sauce, dark brown sugar, dry mustard, garlic, apple cider vinegar, salt, and black pepper.
Beans, diced bacon, and diced onions in crock pot before sauce is added.
This Boston Baked Beans recipe skips soaking dried beans overnight.

How to Make Slow Cooker Boston Baked Beans

Simply dice the thick-cut bacon into small pieces, and chop the onion. Place the rinsed, drained beans into the slow cooker crock, and top with the onions and bacon.

In a medium-sized bowl, mix the molasses, maple syrup, dijon mustard, ketchup, Worcestershire, dry mustard, brown sugar,  pepper, garlic, apple cider vinegar, and salt.

Boston baked beans in the slow cooker mixed with all the other ingredients.

Pour the seasoning mixture over the beans and stir to combine. Turn the crockpot to low, cover the beans, and cook for 10 to 12 hours, slow cooking all the ingredients, stirring occasionally.

Cooking the beans can’t be much easier than that!

Boston Baked Beans in the slow cooker finished cooking with a thick sauce.
Slow cooked bake beans using the crock pot is one of the easiest methods.

During the last hour of cooking, remove the glass lid from the Crock-Pot. This will help the sauce thicken.

Slow Cooker Boston Baked Beans in a light colored bowl.

This recipe is great for cooking overnight and perfect to bring to any potluck!

Need an easy dessert? Try our favorite Easy Key Lime Pie recipe.

slow cooker boston baked beans in a white bowl
Serve and enjoy these easy to make Slow Cooker Boston Baked Beans!

If you’re looking for even meatier, hearty baked beans, you have to check out our Easy Barbecue Baked Beans Recipe.

Need a programmable slow cooker that does it all, take a look at this one. The Ninja Foodi Pro does it all. It’s worth a look and well worth the purchase! This recipe, plus 1000’s more can be done with this one kitchen tool.


  • Any small white beans will work. You can use Great Northern, cannellini beans, navy, or pinto beans.
  • Mix it up and add some black beans!
  • I only use dark brown sugar for my recipes. But light brown sugar works fine.
  • Omit the bacon if you want to make them vegetarian. Just be aware you will lose that smokey flavor.
  • Test your beans during the cooking time. Cooking times can vary. All slow cookers are not the same.


Can I use dried beans?

Yes. Rinse, sort, and soak one pound of dried beans (navy beans, pinto beans, or Great Northern beans).
Cover the beans with cold water by at least 2 inches and soak beans overnight. In the morning, drain the beans, and cook the beans according to the package instructions using fresh water. Drain the cooking liquid from the beans and proceed with the recipe as written.


Allow the beans to cool completely, place them in an airtight container, and refrigerate for up to 4 days.


Place completely cooled beans in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight. You can reheat them in the microwave or on the stovetop adding water if needed.

Other Delicious Sides

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Slow Cooker Boston Baked Beans in a white ramekin.

Slow Cooker Boston Baked Beans Recipe

Slow Cooker Boston Baked Beans – Simmered in molasses makes these Boston Baked Beans dark, sweet and rich in flavor. Tastier than canned beans any day!
4.48 from 51 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 hours
Total Time: 10 hours 5 minutes
Servings: 10
Calories: 302kcal
Author: Leigh Harris


  • 46.5 oz Canned pinto beans, drained and rinsed 3 15.5 oz cans (or Great Northern Beans)
  • 4 slices Thick cut bacon, diced
  • 1 large Onion, diced
  • 1/2 cup Molasses
  • 3 tablespoons Maple syrup
  • 3 tablespoons Coarse ground mustard
  • 1/2 cup Ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon Dry mustard
  • 1/2 cup Dark brown sugar, packed
  • 1/2 teaspoon Fresh ground black pepper
  • 1/2 teaspoon Salt
  • 1-2 cloves Garlic, minced
  • 2 teaspoons Apple cider vinegar


  • Place the drained and rinsed pinto beans in the slow cooker crock. Add the bacon and onions.
    46.5 oz Canned pinto beans, drained and rinsed, 4 slices Thick cut bacon, diced, 1 large Onion, diced
  • In a medium-size bowl mix the molasses, maple syrup, coarse ground mustard, ketchup, Worcestershire sauce, dry mustard, dark brown sugar, pepper, salt, garlic, and apple cider vinegar. 
    1/2 cup Molasses, 3 tablespoons Maple syrup, 3 tablespoons Coarse ground mustard, 1/2 cup Ketchup, 2 tablespoons Worcestershire sauce, 1 teaspoon Dry mustard, 1/2 cup Dark brown sugar, packed, 1/2 teaspoon Fresh ground black pepper, 1/2 teaspoon Salt, 1-2 cloves Garlic, minced, 2 teaspoons Apple cider vinegar
  • Pour the sauce over the beans, onions, and bacon. Stir to combine.
  • Cook on low for 10 to 12 hours, stirring occasionally. During the last hour of cooking remove the lid to allow the sauce to thicken.


You can use Great Northern, navy, cannellini, or pinto beans. See the FAQ section if you wish to use dried beans.
Storage – Place them in an airtight container and refrigerate for up to 4 days.
Freezing – Place them in a freezer-safe container and freeze them for up to 4 months. Thaw in the refrigerator overnight before reheating.


Calories: 302kcal | Carbohydrates: 53g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 769mg | Potassium: 760mg | Fiber: 7g | Sugar: 32g | Vitamin A: 67IU | Vitamin C: 3mg | Calcium: 124mg | Iron: 3mg

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  1. Delicious recipe. Made for a book club meeting and they were perfect. Followed the recipe exactly – was a little worried about the cook time being so long, but it was right on. Will be making these again for sure. Thanks!!5 stars

  2. These look JUST RIGHT. Can I double the recipe? Which size crockpot did you use? Thanks, Lynne from Boston

    1. Hi, Lynne. I’ve never doubled this recipe but I don’t see why you couldn’t. My slow cooker is 7 quarts.

    1. Hi, Susan. No, there is no need to soak the beans. This recipe uses canned pinto beans. We hope you enjoy the recipe!

    1. Hi, Beth. Although I have never tested this try using a dutch oven, cook the bacon, add the onion and saute until soft. Add the remaining ingredients, bring to a boil, cover, and bake at 300 degrees F for about 3-4 hours occasionally stirring until thick and creamy. Watch it closely.

  3. These sound great! I’d love to try them but do have one question… does the bacon get crispy at all putting it in raw, or should I fry it a bit first if that’s my preference?

    1. Hi, Emily. No, fry the bacon first if you want it to be crispy. Just note that it will be cooking in the juices and not stay as crispy.

  4. The best BB Bean recipe!
    I used dried Great Northern beans, soaked them 12 hours then after adding all the other ingredients I cooked them on low for 12 hours adding a couple of cups of water every so often while they cooked,5 stars

    1. We have never used dried beans for this recipe so I couldn’t recommend how many pounds of beans you would need. Maybe two pounds?

  5. Hi Can you use Canned Navy Beans in this recipe instead of Pinto or Great Northern Beans?? It looks like a great recipe.

  6. The Wife and I made 4 # 12 DUTCH OVEN’S Full and had the Whole Family over for Father’s Day Dinner. We had Our Five Adult Couples that is Daughter’s & Son-In-Law’s, 12 Grand Children & 7 Great Grand Children. And the Beans went over with a Big Bang.
    Thank U for the Wonderful Baked Bean Recipe. Very time We make these Beans we will think of U. THANK YOU Again.5 stars

  7. I’m cooking dry navy beans now. Will add those to the rest of ingredients and pray for the best! I’ll cook all night on low for tomorrow’s bbq.

  8. Can these be portioned off and frozen. I have been looking for a molasses style of Boston Baked Beans since I lost my recipe a few years ago. But I am alone now and would need to freeze to be beneficial. Please advise.

  9. Hello, do you have to soak the beans overnight or just drain and rinse. Also, I would like to use turkey bacon…should I precook it before I put it in the crockpot? Thanks!

    1. This recipe uses canned beans, so don’t soak. I don’t use turkey bacon so I can’t recommend if you should cook it first.

  10. Made these yesterday to take to the cottage and they are so easy and tasty! Definately a keeper recipe; great for any time of the year. I added a couple of tablespoons of hot sauce for a little zip.

    1. Hey, Loretta. I’m guessing you could cook on high for 3-4 hours. But I normally do low and slow for a deeper flavor.

  11. made these yesterday for Father’s day BBQ. I tripled the recipe and there were NONE left. my dad loved them and compared them to my grandma’s, greatest compliment I could get. my son in law, who is beyond a picky eater, had three helpings!!5 stars

  12. I used two cans of northern beans and one can of red kidney beans. Also used half of a vidalia onion and half of a red onion. Turned out absolutely wonderful. Added just a bit more maple syrup as well. Awesome recipe. Thank you!!!!5 stars

  13. My hubby loves baked beans. He always picks up cans of them, but I’m sure homemade tastes so much better! Pinned.

      1. Did you soak the beans overnight? I feel like that could be the only thing that could go so wrong in this awesome recipe !

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