Slow Cooker BBQ Beans are cooked low and slow to bring out the best flavors! They’re sweet, tangy, smokey, and hearty.
SLOW COOKER BBQ BEANS
Slow Cooker BBQ Beans, you know, “Baked Beans”, except I always make mine in the slow cooker. They taste the same and a slow cooker heats up the house less not to mention uses less electricity! Since I usually make them in Summer that’s a big deal in the Mississippi heat!
So everything goes in the big hot tub of a slow cooker and cooks, except the bacon, it will not get crisp in the slow cooker. The only thing I hate more than uncooked bacon is potato salad…and beets.
My mother made a variation of these beans for years, I have tweaked her recipe until I have them just the way I like them.
BBQ Beans Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it.
- Chipotle chiles in adobo sauce
- Pinto beans
- Salt and pepper
I make BBQ Beans every time we smoked ribs or Boston butts. Some things just go together.
While you’re here, check out these recipes.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Call Me Pmc makes no guarantees to the accuracy of this information.
I updated this post from an earlier version dated August 14, 2013, with new photos and simplified the recipe instructions.
Slow Cooker BBQ Beans
Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.Save To Your Recipe Box Go to your saved recipes
- ½ cup molasses
- 3 Tablespoons Dijon mustard
- ⅔ cup ketchup
- ¼ cup chipotle chiles in adobo sauce
- 2 -28 ounce pinto beans undrained
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 6 slices bacon crisp cooked thick cut bacon, chopped
- 1 Tablespoon rosemary fresh, minced
- Process chipotle chiles and sauce in a blender or small food processor until smooth. Put molasses, ketchup, mustard, chipotle mixture, beans, salt, pepper, and rosemary in a slow cooker.
- Cook on low 3 hours. 15 minutes before serving add all except 2 slices of bacon and stir.
- Serve in small crocks and top with reserved bacon.
Paula, I LOVE your site….keep up the great work! I’d love to make these beans right away, but PLEASE answer the question asked by a previous person: DO YOU DRAIN THE CANNED BEANS BEFORE PUTTING THEM IN THE CROCKPOT?
This is rather important to know since the extra liquid in a crockpot may make the sauce for the beans too thin. My guess would be to “drain and rinse the beans” but I’d sure like to KNOW the answer and believe it should have been included in the recipe. Thanks, Paula. Again, I LOVE your recipes!
No, I don’t drain the pinto beans for this recipe.
Would you drain the beans before putting in crockpot?
No, I don’t drain the beans.
Terri S. Vanech says
Can’t wait to try!
These beans sound delicious! I haven’t made baked beans in ages, so now I’m really craving them!
We smoked ribs and such and I just have to make beans with that. These are way too easy. Thanks for coming by!
I don’t like slimy beans either! I love bacon with my beans, this is the perfect recipe Paula!
Thank you and it’s so easy, that’s the best part! 🙂
Anne ~ Uni Homemaker says
Bacon and chipotle peppers in a bean pot –YUM! Love love love!
Thanks so much! I agree, bacon makes everything better 😉