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, 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!
SLOW COOKER BBQ BEANS
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.
While you’re here, check out these recipes.
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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. I made new photos and simplified the recipe instructions.
Slow Cooker BBQ Beans
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- 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.