Crock Pot Baked Beans: An Easy Slow Cooker Side

Shaina Olmanson | Food for My Family Updated

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.

Crock Pot Baked Beans Photo

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.

Crock Pot Baked Beans Picture

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.

Crock Pot Baked Beans Photograph

In the Crocks:

Crock Pot Baked Beans Image

Crock Pot Baked Beans Recipe

    8 Servings


  • 1 15 oz can Navy Beans, drained
  • 1 15 oz can Black Beans, drained
  • 6 ounces Pork Belly
  • 1 medium Red Onion, sliced
  • 1/4 cup Molasses
  • 3 tablespoons Brown Sugar
  • 2 teaspoons Stone Ground Mustard
  • 1 tablespoon Rib Rub


  1. Drain the beans and add them to the crock.
  2. Remove the hard portion of fat from the pork belly, and then cube the rest and add it to the crock.
  3. Add the onion, molasses, brown sugar, mustard, and the rib rub.
  4. Add 2 cups of water and stir to combine all the ingredients.
  5. Cover and cook in the slow cooker for 4 hours on high or until the beans are tender and the pork is cooked through.
  6. Remove the lid from the crock and continue cooking for an additional 45-60 minutes until the sauce has thickened. 
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Shaina Olmanson

About Shaina

Shaina has four kids and a drive to see them eating well for the rest of their lives. Food for my Family chronicles her adventures in feeding them, and she shares Family Meals here too.