Slow Cooker Baked Beans

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!

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!). These 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.

We are officially ready for summer—bring it on!

Baked Beans
Slow Cooker Baked Beans

Slow Cooker Baked Beans

If served alongside other side dishes, this recipe will feed a small crowd.
4.6 from 37 votes
Prep Time: 5 mins
Cook Time: 10 hrs
Total Time: 10 hrs 5 mins
Print Recipe
Servings: 10


  • 2 1/2 cups dried navy beans (optional, but recommended: soak beans in water in the fridge for 6 to 8 hours and then drain)
  • 8 oz bacon cooked and diced (organic and/or local recommended)
  • 1 green bell pepper diced
  • 1 onion quartered
  • 15 oz tomato sauce plain
  • 3/4 cup pure maple syrup
  • 3 tablespoons yellow mustard
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • pepper black or red, to taste
  • 3 1/2 cups water


  • Place the beans, bacon, bell pepper, and onion in the bottom of a slow cooker. Set aside.
  • In a small bowl whisk together the tomato sauce, syrup, mustard, vinegar, chili powder, salt and pepper. Pour over top of bean mixture and then add 3 1/2 cups of water. Turn the slow cooker onto high and cook for 10 to 12 hours. Discard onion pieces and serve warm.


*To make this recipe Vegetarian, omit the bacon.
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Slow Cooker Baked Beans
Amount Per Serving
Calories 356 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 14mg5%
Sodium 670mg29%
Potassium 903mg26%
Carbohydrates 52g17%
Fiber 13g54%
Sugar 19g21%
Protein 15g30%
Vitamin A 295IU6%
Vitamin C 13.4mg16%
Calcium 118mg12%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

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374 thoughts on “Slow Cooker Baked Beans”

  1. 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!

  2. 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!

  3. 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.

  4. 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 :)

  5. 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

  6. 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 :)

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