Crock Pot Baked Beans
These Crock Pot Baked Beans are sweet, smoky, savory, and incredibly easy to make. They come together with pantry staples and slowly cook until the beans are tender and packed with flavor.
GLUTEN FREE SIDE
Lauren Vasnelis
7/14/2026
Crock Pot Baked Beans
These Crock Pot Baked Beans are sweet, smoky, savory, and incredibly easy to make. They come together with pantry staples and slowly cook until the beans are tender and packed with flavor. Whether you’re serving them at a backyard barbecue, summer picnic, potluck, or weeknight dinner, they’re a simple side dish that’s always a hit.
This recipe is delicious exactly as written, but it’s also easy to customize with cooked bacon, turkey bacon, chicken bacon, or a splash of liquid smoke if you’re looking for an even smokier flavor.
Servings: 6
Prep Time: 5 minutes
Cook Time: 3½–4 hours
Ingredient Breakdown
Beans
I used one can of pinto beans and one can of Great Northern beans, but this recipe is very forgiving. Kidney beans, navy beans, cannellini beans, black beans, or even a three-bean combination all work wonderfully.
Be sure to drain and rinse canned beans before using. This removes excess sodium and gives the finished dish a cleaner flavor.
Onion
Yellow onion slowly softens as it cooks, adding natural sweetness and texture. White onions work just as well, while sweet onions like Vidalia will make the beans a little sweeter.
Garlic
I typically use jarred minced garlic because it’s convenient and always on hand. As a general rule, I use about 1 tablespoon of jarred garlic for every fresh clove called for in a recipe.
If you’re a garlic lover like I am, don’t be afraid to add a little extra.
Ketchup
Ketchup creates the rich tomato base while adding a little sweetness and acidity. It’s one of the ingredients that ties the entire sauce together.
Barbecue Sauce
The barbecue sauce adds smoky depth and richness. Sweet, smoky, honey, or even spicy barbecue sauces all work well, so use your favorite.
Brown Sugar
Brown sugar provides the classic baked bean sweetness while helping create a thick, glossy sauce.
Dark brown sugar gives a richer molasses flavor, while light brown sugar creates a slightly lighter sweetness.
Worcestershire Sauce
Just a little Worcestershire sauce adds incredible savory depth that balances the sweetness of the brown sugar and ketchup.
If you’re making this recipe gluten-free, be sure to choose a gluten-free Worcestershire sauce, as not all brands are gluten-free.
Mustard
Mustard brightens the entire dish and helps balance the sweetness. Yellow mustard is my favorite here, but Dijon also works if you’d like a slightly sharper flavor.
Optional: Bacon or Liquid Smoke
This recipe has plenty of flavor on its own, so neither of these is required.
If you’d like a smokier, heartier version, stir in cooked, chopped bacon before cooking. If you prefer to keep the recipe vegetarian, a small splash of liquid smoke adds wonderful smoky flavor without the meat.
Turkey bacon or chicken bacon are also excellent alternatives if you don’t eat pork. Simply cook them ahead of time, chop them into bite-sized pieces, and stir them into the beans before placing the lid on the crock pot.
If you’re following a gluten-free diet, remember to check the labels on your bacon as well. While many brands are naturally gluten-free, some contain additives or flavorings that may not be.
Ingredients
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can Great Northern beans, drained and rinsed
1 large yellow onion, roughly chopped
3 cloves garlic, minced (or about 3 tablespoons jarred minced garlic)
½ cup ketchup
¼ cup barbecue sauce
½ cup brown sugar
1 tablespoon Worcestershire sauce
½ tablespoon yellow mustard
Optional
Cooked chopped bacon
Cooked turkey bacon
Cooked chicken bacon
Liquid smoke
Instructions
Roughly chop the yellow onion.
If desired, lightly grease the inside of your crock pot. There is plenty of liquid in this recipe, so sticking usually isn’t an issue, but a light coating of cooking spray can make cleanup even easier.
Add the chopped onion to the crock pot.
Add the pinto beans, Great Northern beans, garlic, ketchup, barbecue sauce, brown sugar, Worcestershire sauce, and mustard.
If using cooked bacon, turkey bacon, chicken bacon, or liquid smoke, add them now.
Stir everything until well combined.
Cover the crock pot with the lid and cook on the High Slow Cook setting for 3½–4 hours.
Give everything one final stir before serving.
Serve warm and enjoy!
Lauren’s Tips 💛
One of My Favorite “Set It and Forget It” Recipes
One of my favorite things about this recipe is how little work it requires. Once everything is mixed together, simply put the lid on, walk away, and let the crock pot do the work. It’s one of my favorite recipes to make before a cookout, party, or busy weekday because it practically cooks itself.
Add the Smoke Your Way
The recipe is packed with flavor exactly as written, but if you love extra smoky baked beans, cooked bacon or a small splash of liquid smoke are both excellent additions. You don’t need both. Either one adds plenty of smoky flavor.
Notes
Drain and rinse canned beans before using for the best flavor.
This recipe can easily be doubled for parties and cookouts if your crock pot has enough capacity.
Leftovers store well in an airtight container in the refrigerator for up to 5 days.
These baked beans taste even better the next day as the flavors continue to develop.
When preparing this recipe gluten-free, be sure to verify that your Worcestershire sauce and bacon (if using) are gluten-free before adding them to the crock pot.
Please check ingredient labels carefully. While all of my recipes are designed to be gluten-free, not every product I use is certified gluten-free. Always verify ingredient labels to ensure they meet your dietary needs.
Frequently Asked Questions
Can I use different beans?
Absolutely! Pinto, Great Northern, navy, kidney, cannellini, black beans, or any combination all work well.
Do I have to use bacon?
No. These beans are delicious exactly as written. Bacon is simply an optional addition.
What if I don’t eat bacon but still want smoky flavor?
A small splash of liquid smoke is a great substitute and keeps the recipe vegetarian.
If you’d still like a smoky, meaty flavor without pork, cooked turkey bacon or chicken bacon are excellent alternatives. Simply cook them ahead of time, chop them into bite-sized pieces, and stir them into the beans before placing the lid on the crock pot.
Can I make these ahead of time?
Yes! In fact, the flavor gets even better after a day in the refrigerator.
Can I freeze baked beans?
Yes. Let them cool completely before freezing in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Can I cook these on Low instead of High?
Yes. They’ll take longer to cook, but they’ll turn out just as delicious. I typically use the High setting because it’s faster and still produces great results.
