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Slow Cooker Baked Beans garnished and served in bowl
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Slow Cooker Baked Beans

For a good ole’ classic side dish, try this Slow Cooker Baked Beans recipe with crispy bacon and leftover pulled pork! This sweet and savory combo works with many other main dishes and sides. Plus, it’s easy to assemble with canned beans for ultimate convenience.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6
Calories 134kcal

Equipment

  • skillet (optional)
  • Slow Cooker

Ingredients

  • 2 slices bacon
  • 6 oz leftover pulled pork
  • 30 ounces beans drained and rinsed (I used white navy beans)
  • 14.5 ounces crushed tomatoes
  • 1/4 cup brown sugar
  • 1 teaspoon salt
  • 1 teaspoon dried ground mustard
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

Instructions

  • In a skillet, microwave, or oven, cook strips of bacon until lightly crispy
  • Let bacon cool enough to handle, then crumble slices into slow cooker
  • Add all remaining ingredients and mix well with a spoon
  • Cover and cook on low for 6-8 hours or high for 3-4 hours.

Notes

  • This recipe is written for canned beans only and won’t work with dried beans.
  • Store leftovers in the fridge for up to 3 days. Freeze for up to 3 months if the pulled pork has not previously been frozen. Defrost, and reheat in the microwave or on the stove.
  • If the beans are too runny at the end, combine a tablespoon of cornstarch with water and stir into the mixture until combined. Repeat with another tablespoon as needed until you reach the desired thickness.
  • I cooked the baked beans for 6 hours on low in my small 2-quart slow cooker.

Nutrition

Calories: 134kcal | Carbohydrates: 23g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 538mg | Potassium: 450mg | Fiber: 4g | Sugar: 18g | Vitamin A: 180IU | Vitamin C: 25mg | Calcium: 52mg | Iron: 2mg