Slow Cooker Boston Baked Beans

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!

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

Slow Cooker Boston Baked Beans - beans, diced bacon, and diced onions in crock pot before sauce is added

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.

Slow Cooker Boston Baked Beans -  beans in the slow cooker mixed with all the other ingredients

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!

Slow Cooker Boston Baked Beans -  beans in the slow cooker done cooking and showing how thick the sauce is

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 - beans in a white 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 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.

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.

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!
Print Recipe
5 from 2 votes

Slow Cooker Boston Baked Beans

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!
Prep Time5 mins
Cook Time10 hrs
Total Time10 hrs 5 mins
Course: baked beans, Side Dish
Cuisine: American
Keyword: baked beans, Boston, canned beans, slow cooker
Servings: 10
Calories: 302kcal
Author: DSTR

Ingredients

  • 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

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

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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Comments

  1. Reply

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

    1. Reply

      Made these last night, had to add about 7 cups of more liquid to the crock pot.?

      1. Reply

        Hi, Brenda. I have never had an issue with needing to add any more liquid.

      2. Reply

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

  2. Reply

    5 stars
    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!!!!

  3. Reply

    5 stars
    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!!

    1. Reply

      Hi, Elaine! We are so happy to hear everyone enjoyed the beans!!!

  4. Reply

    Can these be cooked on high?

    1. Reply

      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.

  5. Reply

    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.

  6. Reply

    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. Reply

      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.

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