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!
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 lid. This will help the sauce thicken.
This recipe is great for cooking overnight and perfect to bring to any potluck!
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!!
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Slow Cooker Boston Baked Beans Recipe
Slow Cooker Boston Baked Beans
Ingredients
- 3 15.5oz canned pinto beans, drained and rinsed (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
Instructions
- 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.
Nutrition
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Comments
Erlene
June 18, 2018My hubby loves baked beans. He always picks up cans of them, but I’m sure homemade tastes so much better! Pinned.
Brenda
February 6, 2020Made these last night, had to add about 7 cups of more liquid to the crock pot.?
DSTR
February 10, 2020Hi, Brenda. I have never had an issue with needing to add any more liquid.
Brad
May 13, 2019I 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!!!!
elaine
June 16, 2019made 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!!
DSTR
June 17, 2019Hi, Elaine! We are so happy to hear everyone enjoyed the beans!!!
Loretta
July 19, 2019Can these be cooked on high?
DSTR
July 20, 2019Hey, Loretta. I’m guessing you could cook on high for 3-4 hours. But I normally do low and slow for a deeper flavor.