Slow Cooker Boston Baked Beans
Slow cooker Boston baked beans are tastier than any you will find on the canned goods aisle!
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 recipe, you don’t have to constantly be adding water and stirring. 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!
Slow Cooker Boston Baked Beans
How to make slow cooker Boston Baked Beans using Canned Beans
Simply dice the thick-cut bacon into small pieces, chop the onion. Place the rinsed, drained beans into the slow cooker crock, top with the onions and bacon.
In a medium-size bowl mix the molasses, maple syrup, dijon mustard, ketchup, Worcestershire, dry mustard, brown sugar, pepper, garlic, apple cider vinegar, and salt.
Pour over the beans and stir to combine. Turn the crockpot to low, cover the beans, and cook for 10-12 hours, slow cooking all the ingredients, stirring occasionally.
Cooking the beans can’t be much easier than that!
During the last hour of cooking remove the glass lid from the Crock-Pot. This will help the sauce thicken.
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.
Serve and enjoy these easy to make Slow Cooker Boston Baked Beans!
If you need something to go along with this delicious side, give our awesome St. Louis Ribs a try. They want to be on a plate together!!
If you’re looking for an even more meatier, hearty baked beans, you have to check out our Easy Barbecue Baked Beans Recipe.
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Slow Cooker Boston Baked Beans Recipe
- 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 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.
- In a medium-size bowl mix the molasses, maple syrup, coarse ground mustard, ketchup, Worcestershire sauce, dry mustard, brown sugar, pepper, salt, garlic, and 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.
My hubby loves baked beans. He always picks up cans of them, but I’m sure homemade tastes so much better! Pinned.
Made these last night, had to add about 7 cups of more liquid to the crock pot.?
Hi, Brenda. I have never had an issue with needing to add any more liquid.
Did you soak the beans overnight? I feel like that could be the only thing that could go so wrong in this awesome recipe !
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!!!!
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!!
Hi, Elaine! We are so happy to hear everyone enjoyed the beans!!!
Can these be cooked on high?
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.
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.
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!
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.
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.
Yes, you can freeze baked beans.
This sounds so yummmy!!! Is it possible to can them?
We have never canned them but I don’t see why not.
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.
Let us know how it turns out, Pam! 🙂
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.
Hi Can you use Canned Navy Beans in this recipe instead of Pinto or Great Northern Beans?? It looks like a great recipe.
I don’t see why not. Give it a try and let us know how it turns out.
If I use dry beans and soak them, how much should I use for this recipe????
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?
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,
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?
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.
Can these be done in the oven?
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.