Throw these Crock Pot Baked Beans in the slow cooker and walk away. When you're ready with beer and barbecue in hand, so are they.
Each and every Father's Day I laugh at the barbecue posts. Really, in my house my husband and the father of my children is the one who mans the grill, flipping burgers, searing steaks, roasting corn. (Corn is far superior when grilled, don't you agree?) I generally stick around inside making the sides and salad, getting things ready so that we can coordinate our coming together around the table.
This last week, however, I took over, grilling salads, skewering shrimp and tossing them on, even sliding a few pieces of sun-dried-tomato-rubbed chicken over the flames. My husband was impressed, sure, but he still prefers to be the one with tongs in hand most days. He takes pride in his ability to whip up restaurant-quality barbecue all while standing outside and enjoying our (far too fleeting) summer sun.
Of course, when I have a slow cooker to help with the pre-prep, I can stand outside with a cold beer or a sweaty glass of iced tea waiting for him to do all the work, too. The Crock-Pot cooks my beans without hours of having my oven on to heat up the house, and I just sit back and relax after whipping together a creamy coleslaw.
In the Crocks: