Crock Pot Loaded Baked Beans

Hearty, sweet-and-savory slow-cooker baked beans loaded with crispy bacon and onions — an easy crowd-pleaser for potlucks and weeknight dinners.

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Prep Time 15

Cook Time 5

Total Time 5 15

Servings

Ingredients

Main Ingredients

4 can (15 oz) baked beans use pork and beans or plain baked beans
8 oz bacon cooked and crumbled
1 cup yellow onion finely chopped
0.5 cup brown sugar packed
0.5 cup ketchup
0.25 cup yellow mustard
0.25 cup molasses or maple syrup as substitute
1 tbsp Worcestershire sauce
1 tsp garlic powder
0.5 tsp black pepper
0.25 tsp salt adjust to taste

Instructions

Preparation Steps

Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble when cool.
Add chopped onion to the bacon drippings in the skillet and sauté over medium heat until translucent, about 5 minutes. Transfer onions to the slow cooker.
Pour the canned baked beans into the slow cooker with the cooked onions.
In a bowl, whisk together brown sugar, ketchup, yellow mustard, molasses, Worcestershire sauce, garlic powder, black pepper, and salt until smooth.
Pour the sauce over the beans and stir to combine. Add the crumbled bacon, reserving a small amount for garnish if desired.
Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours, until flavors meld and sauce is bubbly.
Taste and adjust seasoning with additional salt or pepper if needed. If a thicker sauce is desired, cook uncovered on HIGH for an additional 15-30 minutes.
Serve warm, garnished with reserved bacon and chopped fresh parsley if desired. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

For a vegetarian version, omit bacon and use vegetable-based baked beans; add smoked paprika for a smoky flavor. Beans can be doubled for larger crowds; increase cook time slightly if making a larger batch.