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Judy John

Slow Cooker Cowboy Baked Beans Recipe

Slow cooker cowboy baked beans simmer into a rich sweet-smoky side dish with tender beans and glossy sauce. Easy prep makes this perfect for gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 18 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 301
Ingredients Equipment Method Notes

Ingredients
  

Beans
  • 3 15-oz cans pinto beans drained
  • 2 15-oz cans navy beans drained
Sauce Mixture
  • 1 cup barbecue sauce
  • 1/2 cup ketchup
  • 1/3 cup brown sugar packed
  • 2 tbsp molasses
  • 1 tbsp yellow mustard
  • 1 medium onion diced
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/4 cup water if needed

Equipment

  • Mixing Bowl
  • Slow Cooker
  • Wooden Spoon
  • Measuring Cups
  • Can Opener
  • Knife
  • Freezer
  • Tray
  • Ladle
  • Skillet

Method
 

  1. Lightly grease the slow cooker insert.
  2. Combine barbecue sauce, ketchup, brown sugar, molasses, mustard, paprika, pepper, onion, and water in the insert.
  3. Stir until sugar dissolves and sauce looks smooth.
  4. Add drained beans and fold gently to coat evenly.
  5. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
  6. Remove lid during the last 30 minutes if you want a thicker glossy sauce.
  7. Stir once near the end, keeping beans mostly whole.
  8. Serve warm after resting 10 minutes.

Notes

For softer texture, add extra water and keep covered. For thicker stickier beans, uncover near the end. Freeze cooled portions up to 2 months. Stir gently during assembly so beans do not split. Add bacon, jalapeno, or maple for flavor changes. Refrigerate leftovers up to 5 days.