Do you love the combination of sweet and tangy? Then you will definitely want to try these Slow Cooker Sweet and Tangy Baked Beans that Cris has adapted from Gooseberry Patch’s Slow Cooking All Year ‘Round.
Aunt Lou here.
I am now in my third trimester with Little Miss Iyla and between the heartburn and indigestion, my appetite has just disappeared. Which means I am just not in the mood for much of anything these days except for milk (oh what a relief to my heartburn!) and cereal. However, I am pretty sure that Michael and Ryder would not be pleased if we just had cereal every single night.
So I was trying to figure out what to make for dinner the other night and happened to be on the phone with Cris. We got to talking about some of our favorite recipes and these Slow Cooker Sweet and Tangy Baked Beans. I generally stick with the same recipe on baked beans and don’t venture too far, but I knew Big Sis wasn’t going to steer me wrong. So we gave it a try!
They definitely hit the sweet and tangy spot! AND they were so easy to make! Recipes really don’t get any easier than this!
Slow Cooker Sweet and Tangy Baked Beans
Drain your pineapple tidbits.
Pour your pork and beans, pineapple tidbits, brown sugar, ketchup, Worcestershire sauce and soy sauce into your slow cooker and stir until everything is completely combined.
Cover and cook on low for 3-5 hours.
Baked beans just scream BBQ, so serve them up with your favorite BBQ treat. OR you could fool everyone and serve them up with these Crock Pot BBQ Chicken Legs. Everyone will swear you were BBQing all day, when your slow cookers have done all the work!
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- 28 oz can of pork and beans
- 15 oz can of pineapple tidbits
- ½ cup brown sugar
- 14 oz ketchup
- 2 T Worcestershire sauce
- 1 T soy sauce
- Drain your pineapple tidbits.
- Pour your pork and beans, pineapple tidbits, brown sugar, ketchup, Worcestershire sauce and soy sauce into your slow cooker and stir until everything is completely combined.
- Cover and cook on low for 3-5 hours.