Slow Cooker Root Beer Baked Beans

Crock-Pot Root Beer Baked Beans | #recipe #slowcooker

I have been on a little bit of a slow cooker bender recently. Between the weather cooling off and making way for heartier dinners, and my desire to minimize meal prep as much as possible, I’ve been doing quite a bit of experimenting with slow cooker recipes. I’ve been wanting to give baked beans a try since my sister made them to take to my grandparents back on Father’s Day. I imagined that slow cooking baked beans for a looooong time could only create a fantastic outcome. I also wanted to include root beer, because, well, I love root beer and the spicy flavor goes great with the baked beans. This recipe takes quite a bit longer than your average slow cooker recipes, but it’s all hands-off, and the result is absolutely worth it!

Crock-Pot Root Beer Baked Beans | #recipe #slowcooker

I love that these baked beans are sweet with a little bit of spice and smokiness. The flavor and consistency are both fantastic, and the ease of preparation can’t be beat. I made an awesome Boston baked beans recipe a few summers ago, but it’s not nearly as hands-off as this one.

Keep in mind that slow cookers can vary in how hot they run, so the uncovered time can definitely vary from machine to machine, also dependent on how thick you’d like the final product to be.

Crock-Pot Root Beer Baked Beans | #recipe #slowcooker

If you’re a fellow slow cooker-lover, stay tuned for a great giveaway tomorrow – Crock-Pot just came out with an ah-mazing new slow cooker and I’m giving one away!

One year ago: Maple-Almond Granola with Dried Fruit
Two years ago: Pumpkin-Doughnut Muffins
Four years ago: Garlic Knots
Five years ago: Marshmallow Crunch Brownie Bars
Six years ago: Lavash Crackers
Seven years ago: Ina’s Outrageous Brownies

Slow Cooker Root Beer Baked Beans

Servings 6 to 8 servings
Prep 15 minutes
Cook 16 hours
Total 16 hours 15 minutes
Course: Side Dish
Cuisine: American
Author: Michelle
Fabulous baked beans made in the Crock-Pot!


  • 15
    can baked beans
  • 15
    can chili beans
  • 15
    can cannellini beans, drained and rinsed
  • 16
    (cooked and diced)
  • 1
    large yellow onion
    (finely diced)
  • ½
    barbecue sauce
  • cup
  • cup
    light brown sugar
  • cup
    maple syrup
  • ¼
    white vinegar
  • 2
    Dijon mustard
  • 2
    Worcestershire sauce
  • 12
    bottle root beer (NOT diet)


  1. In a 4 to 6-quart slow cooker, stir together all of the ingredients. Cook on low for 12 hours.
  2. Remove the lid and continue to cook for an additional 4 hours, or until the consistency reaches the thickness you desire. Leftovers can be stored in the refrigerator in an airtight container for up to 4 days.

Recipe Notes:

Nutritional values are based on one serving


Calories: 555kcal
Fat: 24g
Saturated fat: 7g
Cholesterol: 41mg
Sodium: 1378mg
Potassium: 864mg
Carbohydrates: 71g
Fiber: 8g
Sugar: 41g
Protein: 16g
Vitamin A: 65%
Vitamin C: 3.6%
Calcium: 148%
Iron: 4.4%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!