Baked Beans in a Crockpot

37 Reviews / 4.6 Average
These Slow Cooker Baked Beans would be the perfect addition to any summer BBQ, cookout, or picnic, AND they are just as delicious leftover, so if you are entertaining make your day even easier by cooking these a day in advance. If served alongside other side dishes, this recipe will feed a small crowd.
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Can you smell that? It’s barbecue season! That means grilled meats and baked beans all-around. To ditch the canned stuff, we’ve created our own baked beans in a crockpot. These pack a lot more flavor, plus they’ll make your house smell absolutely incredible while they’re cooking! This also works as a good dairy-free, gluten-free and nut-free side allergy sensitive guests can enjoy, too.

There was a time when I thought baked beans only came out of a can. And, since we did away with most pre-made, canned foods back when we started our real food pledge, that means I didn’t have baked beans for a LONG time!

Cooking Baked Beans in a Crockpot

As it turns out…I really like and missed baked beans. So needless to say, I am glad to have them back in my life and am also glad to be able to introduce them to my kids (they both gave this recipe two thumbs up – whew!). With a little easy prep, you’re well on your way to making a baked beans side that everyone will gobble up this summer.

How to Soak Dried Navy Beans

Making baked beans in a slow cooker from scratch means using whole-food ingredients to get the most out of this recipe. For that reason, we recommend using dried Navy beans! Don’t worry though, all it takes is a simple soak in the fridge overnight to make them perfect for absorbing the spices and sauces that go into this set-and-forget side.

To soak dried Navy beans: Place them in a mixing bowl or container with water that just about covers them. Leave them in the fridge for about 6-8 hours, (or overnight), and drain them in the morning before putting them in the slow cooker!

We are officially ready for summer—bring it on!

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Recipe Rating

  1. Absolutely delicious! Used 3c dry great northerns as that’s what I had on hand, and did this stovetop in a solid pot. Was also tight on time, so used the quick presoak method: cover dry beans in several inches of water, bring to a rolling boil for 2-3 minutes, then turn off heat, cover, and let sit for one hour. Then proceed with recipe.

    I cut the maple syrup to 1/4c to suit our taste and added a little crushed garlic. Added the tomato sauce after the beans had cooked / softened a bit in all of the other ingredients (to make sure the acidity didn’t mess with cooking the beans through), then cooked a little more all together to bring the sauce together and evaporate some of the liquid. Cut the onions smaller and left in per other comments here. Optional – add a hint of cayenne for those who like a little oomph!

    Served with dry-rubbed, grilled pork chops and a bright green salad. A hit with everyone – SO good!

  2. Hi there. Any issue with the beans not getting soft when cooked in the tomato sauce? I’ve read that acidic ingredients – when added too early in the bean cooking process – can prevent beans from softening, even after plenty of time. Thanks for any thoughts!

    1. 100 Days Admin

      We recommend using Navy Beans and soaking them before hand to help them absorb the sauce. – Nicole

  3. 5 stars
    Excellent recipe! The disaster is mine – slow-cooker recipes are usually so easy, I merely skim the instructions. So, I missed the part where you add 3 1/2 cups of water. Stupid mistake, I know, but I was in a hurry, and the resulting concrete was really fun to clean up. I would recommend adding the water to the ingredient list, rather than just burying it in the instructions!

  4. Made these for today, July 4th! They were outstanding. I soaked for 6 hours, started my crock pot at midnight. It was perfect! Thank you!

  5. Have you ever done this in the instant pot? Would you still soak the beans if you do them in the instant pot? How long? Thank you!!

      1. 5 stars
        My family is crazy over these beans. I am going to try them in the instant pot on the 4th of July. I’ll let you know how they turn out.

  6. Lindsay Untherbergus

    5 stars
    I made these a few nights ago and they were amazing! So much more flavorful than canned baked beans… now, whenever I eat those, all I can taste is sugar! This really does make a lot of beans, so it would be perfect for a summer barbecue if a crowd is over! I loved having them on a cold winter day with some pork tenderloin and a refreshing salad on the side :)

  7. I had eliminated all forms of sugar which includes maple syrup and molasses for almost a year with tremendous improvements to my health.
    Can you think of anything that I coold use as a substitute and still have the beans taste good

  8. I grew up with homemade baked beans and had no idea they came in a can or that they could be made with tomatoes before I moved to the UK for 9 months! My dad used to soak the beans saturday morning, place them in a covered roasting dish with water, onion, bay leaves, mustard powder, brown sugar and molasses (really makes things interesting!) and cover the beans with a layer of bacon! they would cook at 200F all night and we would have them with eggs and toast on sunday morning! MMM! Baked beans to me are definately breakfast!
    That said, I found the tomato-ey baked beans from england which they also eat on buttered toast for breakfast a nice savory change to the one i had as a child and have been yearning for them since. The cans are definately not clean eating so i will definately try this recipe! Thanks!

    1. Lindsay Untherbergus

      I know exactly what you mean about the baked beans in the U.K.! They are so different from the ones we have in America! But so good on toast :)