Slow Cooker Cowboy Beans

I adore Slow Cooker Cowboy Beans.  However, I am still not a huge slow cooker gal.

I’m not sure why…maybe it’s because I see the slow cooker as a tool for use if I’m not going to be hanging around the kitchen all day? (This scenario rarely occurs – I am ALWAYS here in the kitchen.)  But sometimes, a day just calls for it, and I know that lots of you out there are tried and true slow cooker fans.

You’ll love this recipe.


The first time I had these Cowboy Beans, I HAD to have the recipe.  They were a huge crowd pleaser as-is. However, when it came time for me to make them myself, I decided to make them far less sweet.  Originally the recipe called for close to double the sugar and ketchup. While that was delicious, I wanted mine to be a little richer, more powerful than sweet.  So I played around, amped up the seasonings, lowered the sweet, and made it my own.  I really got what I was going for.

Whip up a batch for a lazy Sunday afternoon of football watching (they are great with tortilla chips!), or as a perfect addition to a holiday potluck.  The crowd will devour them! Be smart!  If you make enough, you may just have the best darned leftover lunch the next day.

One should be so lucky.

Yield: 10-12

Slow Cooker Cowboy Beans

Slow Cooker Cowboy Beans are a sweet twist on your typical chili bean recipe. Great just from a bowl, or try dipping in with tortilla chips!

Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes


  • 2 tablespoons butter
  • 1 onion, diced
  • 1 pound ground beef
  • 1 teaspoon granulated garlic
  • 1 (15 ounce) can Great Northern Beans, drained
  • 1 (15 ounce) can light red kidney beans, drained
  • 1 (15 ounce) can baked beans, drained
  • 1 (15 ounce) can pinto beans, drained
  • 2/3 cup ketchup
  • 2/3 cup Light Brown Sugar
  • Salt & pepper, to taste


  1. Sauté onions in butter over medium heat in a large skillet. One translucent, add ground beef and garlic. Brown beef.
  2. Transfer beef and onions to slow cooker. Add remaining ingredients and stir to combine.
  3. Cook on low for 4 hours, or high for 2 hours. Season with salt and pepper as desired.

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