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Bacon Crockpot Baked Beans

Rich, smoky slow cooker baked beans with crispy bacon that transforms simple pantry staples into a soul-warming side dish.
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Prep Time 15 minutes
Cook Time 4 minutes
Servings: 6
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 6 slices thick-cut bacon, chopped
  • 1 medium yellow onion, diced
  • 3 cans (15 oz each) navy beans, drained and rinsed
  • 1/2 cup brown sugar, packed
  • 1/3 cup ketchup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1/2 cup water

Method
 

  1. Heat a large skillet over medium heat and cook the chopped bacon until crispy, about 6-8 minutes. Transfer bacon to your crockpot using a slotted spoon, leaving about 2 tablespoons of bacon grease in the pan.
  2. Add diced onion to the bacon grease and cook for 3-4 minutes until softened and fragrant.
  3. In a medium bowl, whisk together brown sugar, ketchup, apple cider vinegar, mustard, Worcestershire sauce, garlic powder, smoked paprika, and black pepper.
  4. Transfer the sautéed onions to your crockpot with the bacon. Add the drained beans, sauce mixture, and water. Stir gently to coat every bean with the sauce.
  5. Cover and cook on low for 4-6 hours or high for 2-3 hours. The beans are ready when the sauce has thickened and clings to each bean, and the flavors have melded together. Stir occasionally if possible.

Notes

Don't skip draining and rinsing the canned beans to remove excess sodium and prevent mushy texture. Mix sauce ingredients before adding to crockpot for even flavoring. Never cook on high for more than 3 hours. Refrigerate leftovers for up to 5 days or freeze for up to 3 months. Can be prepped the night before - combine all ingredients except water in crockpot insert, refrigerate, then add water and cook the next day.