Slow Cooker Beef and Baked Beans

This Slow Cooker Beef and Baked Beans is an easy, hearty comfort-food supper made with ground beef, canned baked beans, onion, barbecue sauce, and Worcestershire sauce. Everything cooks together until the beans are thick, the beef is tender, and the sauce develops a rich sweet-and-savory flavor.

It is a simple five-ingredient crockpot recipe that works well for busy weeknights, potlucks, cookouts, or chilly evenings. Serve it in bowls with cornbread, spoon it over baked potatoes, or pair it with a simple salad for an inexpensive family dinner.

Why You Will Love This Recipe

Only five main ingredients
Budget-friendly and filling
Sweet, smoky, savory flavor
Easy slow cooker preparation
Great for potlucks and family dinners
Delicious with cornbread or dinner rolls

Ingredients

2 pounds lean ground beef, fully thawed
2 cans (28 ounces each) baked beans
1 medium yellow onion, finely diced
3/4 cup barbecue sauce
2 tablespoons Worcestershire sauce

Optional Pantry Seasonings

1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon freshly cracked black pepper
1 tablespoon brown sugar for a sweeter version

Ingredient Notes

Ground beef: Lean ground beef such as 85/15 or 90/10 works best. Starting with lean beef helps prevent the finished dish from becoming overly greasy.

Baked beans: Use your favorite canned baked beans, including original, brown sugar, maple, or barbecue-flavored varieties.

Barbecue sauce: A smoky or slightly sweet barbecue sauce complements the baked beans and gives the dish a deeper flavor.

Worcestershire sauce: This adds savory depth and balances the sweetness of the beans and barbecue sauce.

How to Make Slow Cooker Beef and Baked Beans

Lightly coat a 5- to 6-quart slow cooker with nonstick cooking spray.
Add the fully thawed ground beef and break it into small crumbles.
Add the finely diced onion.
Pour both cans of baked beans, including their sauce, over the beef.
Add the barbecue sauce and Worcestershire sauce.
Add optional garlic powder, smoked paprika, and black pepper if desired.
Stir gently to distribute the ingredients.
Cover and cook on High for about 2 to 3 hours or Low for about 4 to 5 hours.
After the first hour, stir thoroughly and break the beef into smaller pieces.
Continue cooking until the ground beef is completely cooked and reaches at least 160°F.
Carefully spoon off excess rendered fat if necessary.
Stir well before serving.

For the Best Beef Texture

You can cook fully thawed ground beef directly in the slow cooker, but browning it first gives the dish a better texture and makes it easier to remove excess grease.

For the browned-beef method, cook the beef and onion in a skillet until the beef reaches 160°F. Drain the grease, then transfer everything to the crockpot with the baked beans, barbecue sauce, and Worcestershire sauce.

Cook on Low for about two to three hours, just long enough for the flavors to blend.

How to Make the Beans Thicker

If the mixture seems thinner than you prefer, remove the lid during the final 20 to 30 minutes and cook on High. This allows excess moisture to evaporate and concentrates the sauce.

The beans will also thicken naturally as they cool for several minutes after cooking.

Smoky Cowboy Bean Variation

Add six slices of cooked, crumbled bacon along with a teaspoon of smoked paprika. Bacon adds extra smoky flavor and turns this simple recipe into a hearty cowboy-style bean supper.

Sweet and Tangy Variation

For a sweeter version, stir in one to two tablespoons of brown sugar. If you want more tang, add one tablespoon of yellow mustard or apple cider vinegar.

Taste the baked beans first because some brands are already quite sweet.

Spicy Beef and Beans

Add diced jalapeños, cayenne pepper, crushed red pepper flakes, or a few spoonfuls of your favorite hot sauce.

A spicy barbecue sauce is another easy way to add heat without increasing the ingredient list too much.

What to Serve with Slow Cooker Beef and Baked Beans

Warm cornbread is one of the best sides for this dish. Dinner rolls, biscuits, or toasted bread are also excellent for scooping up the thick sauce.

For vegetables, serve it with coleslaw, green beans, corn on the cob, roasted carrots, or a simple garden salad.

You can also spoon the beef and beans over baked potatoes and top them with shredded cheddar and green onions for an easy second meal.

Storage and Reheating

Cool leftovers promptly and transfer them to an airtight container. Refrigerate for up to three to four days.

Reheat gently on the stovetop or in the microwave until steaming hot. If the beans become especially thick after refrigeration, stir in a splash of beef broth or water.

The cooked beef and beans can also be frozen for up to two to three months. Thaw overnight in the refrigerator before reheating.

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