Go Back

Crock Pot Cowboy Beans

Crock Pot cowboy beans are slow-cooked low and slow with ground beef, bacon, and three types of beans in a thick BBQ-spiced sauce. This easy slow cooker cowboy bean recipe delivers smoky, hearty ranch-style flavor with flavors that meld as they cook.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 10 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Cowboy bean base
  • 1 lb ground beef browned and drained
  • 6 slices bacon cooked and crumbled
  • 1 can (15 oz) kidney beans drained
  • 1 can (15 oz) pinto beans drained
  • 1 can (15 oz) navy beans drained
  • 1 onion small, diced
  • 3 cloves garlic minced
  • 1 unknown BBQ sauce 1/2 cup
  • 1 unknown ketchup 1/4 cup
  • 2 tbsp brown sugar packed
  • 1 tbsp yellow mustard
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika 1/2 tsp
  • 0.25 salt to taste
  • 0.25 pepper to taste

Equipment

  • 1 slow cooker

Method
 

Slow-cook the beans
  1. Combine the browned ground beef, crumbled bacon, kidney beans, pinto beans, and navy beans in the slow cooker.
  2. Add the diced onion, minced garlic, BBQ sauce, ketchup, brown sugar, yellow mustard, Worcestershire sauce, smoked paprika, salt, and pepper; stir to combine so everything is evenly coated.
  3. Cover and cook on Low for 6–8 hours, or High for 3–4 hours, until the flavors meld and the sauce thickens.
  4. Stir well and adjust seasoning before serving, ensuring the sauce is thick and clings to the beans.
  5. Serve hot over rice or cornbread, or as a side at BBQs.

Notes

Pro tip: If the sauce isn’t thick enough near the end, cook uncovered on Low for 15–30 minutes to reduce. Refrigerate leftovers in a sealed container for up to 4 days; freeze for up to 3 months, reheating until steaming. For a lighter option, swap ground beef with lean ground turkey or a plant-based ground for a similar hearty texture.