Slow Cooker Cowboy Beans with Kielbasa
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Slow Cooker Cowboy Beans are rustic, hearty, and so comforting! Packed to the brim with protein thanks to added kielbasa, thick-cut bacon, lean ground beef, and baked beans, this dish gets slow cooked to smoky perfection with bell pepper, sweet onion, BBQ sauce, jalapeños, brown sugar, and chili powder.
Table of Contents
Slow Cooker Cowboy Beans
What if I told you there was an easy dish that was perfect for weeknight meals, barbecues, and game days alike? Would you believe it only took 20 minutes of prep work and about 3 hours in the crockpot?!
That’s exactly what you’ll get with my slow cooker cowboy beans!!
Made with 3 types of meat, plenty of beans, vegetables, and bold seasonings, it’s certainly not lacking in flavor. That’s half the reason why it’s so versatile — there isn’t much inside not to love.
The other half? These easy crockpot cowboy beans are just that: so easy.
Because sometimes you need a recipe that doesn’t require a lot of time and effort without having to sacrifice flavor.
My slow cooker saves the day more often than not. Don’t miss my recipes for crockpot chicken taco soup, slow cooker meatloaf, cabbage roll soup, and beef stroganoff for nights you could use a helping hand too!
Ingredient Notes and Substitutions
- Kielbasa – Opt for a high-quality smoked kielbasa for the best flavor! Smoked sausage or even chorizo are some substitution ideas, but my favorite is andouille for a smoky and spicy kick.
- Bacon – I like thick-cut bacon for crockpot cowboy beans because it tends to hold up better in the slow cooker, but regular works too.
- Ground Beef – Grab 85-90% lean — the sausage and bacon already inject a good amount of fat into the dish so you don’t want any more.
- Vegetables & Aromatics – I like incorporating sweet onions and bell pepper to balance out the other, rich and smoky ingredients.
Jalapeños bring a touch of heat, while fresh minced garlic adds more depth. - Baked Beans – You have a couple of options for your bean base! Bush’s Original Baked Beans are my go-to (so easy).
You could also use a combination of pinto beans, kidney beans, black beans, or pork and beans for a bit more variety.
If you use plain canned beans, drain them first and adjust the seasonings.
- Ketchup & Dijon Mustard – Both add some tang — ketchup also brings back a touch of sweetness, while sharp Dijon cuts through it for balance.
- BBQ Sauce – Because it wouldn’t be slow cooker cowboy beans without it! A hickory or honey BBQ sauce works well.
Try my Jack Daniels BBQ sauce, TSRI’s Signature Barbecue Sauce, Kansas City-Style Sauce, or your favorite store-bought option.
- Light Brown Sugar – Helps the other ingredients caramelize when slow cooked!
Honey, maple syrup, or molasses are good subs.
- Seasonings – I also added a dash of chili powder, and kosher salt and pepper to taste. Liquid smoke can also be added for a deeper, more smoky flavor.
Tips and Tricks to Make Perfect Crockpot Cowboy Beans
- Dice ingredients evenly.
You’ll get the best texture when you dice the onion, bell pepper, and jalapeños into similar-sized pieces.
They’ll cook more evenly — and the more finely you chop the jalapeño in particular, the more you’ll taste the heat throughout the overall dish!
- Brown the meats (and veggies) first.
Use the same skillet to make cleanup easy — and to grab all of the flavor from the grease.
Start with the kielbasa and make sure to sear both sides for a crispy texture. Cook the bacon and brown the ground beef next, then add in the aromatics and veggies to soften too.
Everything will already taste amazing before you even assemble the cowboy beans in the crockpot to fully cook!
- Stir occasionally.
I know slow cooker recipes are usually set-it-and-forget-it style, but crockpot cowboy beans do well with a few stirs throughout the cooking process.
Not only will it help distribute the flavors more evenly, but it also prevents anything from sticking to the bottom.
If you know your slow cooker runs hot, give it a stir every hour or so!
- Don’t be afraid to adjust.
Taste your slow cooker cowboy beans every once in a while (when you stir them, for example) to make sure they suit your preferences.
You can always add more brown sugar for sweetness, Worcestershire sauce for umami, or apple cider vinegar for extra tang. Play around with it until you’re happy!
Prep Ahead
- Chop the kielbasa and bacon
- Dice the vegetables and aromatics
- Brown the meats and veggies
Kitchen Tools You Will Need
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
- Large Skillet – It heats evenly and cleans up beautifully with a little baking soda so it still looks brand new.
- Slow Cooker – Great for soups, roasts, shredded chicken, and more! I love it in the cooler months, but it’s also great in the summer when you don’t want to heat up the whole house with the oven.
- Wood Turner – My most used spoon or spatula in my kitchen! It’s amazing for sautéing vegetables and browning meat.
Serving Suggestions
Protein-packed and comforting, slow cooker cowboy beans are super satisfying and hearty as is!
Make it a complete meal and serve alongside some rice or mashed potatoes to soak up all of that yummy sauce, or some crusty garlic bread to clean your plate.
Jalapeño cornbread also tastes SO good with these beans!! If you’re craving some extra veggies, my grilled zucchini offers a lighter side option.
Storage and Reheating
To get ahead on weeknight dinner, assemble cowboy beans in the crockpot, then store in the fridge up to 24 hours before cooking.
Leftovers will keep refrigerated in an airtight container for 3-4 days, or in the freezer for up to 3 months!
If reheating from frozen, allow the beans to thaw in the fridge overnight first.
Otherwise, simply pop them in a skillet or saucepan over medium on the stovetop and stir until warmed through. The microwave would also work for single servings.
Cowboy Beans in Crockpot FAQ
Because cowboys used to eat them!
Cowboy beans used to be made with simple and shelf-stable ingredients like canned beans, cured meats, and spices — hearty, protein-packed foods that were easy to carry and cook over an open fire.
We may be using the slow cooker instead of a campfire for these easy crockpot cowboy beans, but it’s the same idea!
Sure! Use the Sauté setting to cook the meat and vegetables, then add everything else and cook on High for 10 minutes with a Natural Release for 10 minutes.
Cowboy beans in the crockpot are meant to be thick, but not too thick. If you aren’t happy with the consistency, stir in a small amount of water or beef broth to loosen it.
Enjoy!
With love, from our simple kitchen to yours.
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Slow Cooker Cowboy Beans with Kielbasa
Ingredients
- 12 ounces beef kielbasa, sliced into 1/2-inch rounds
- 8 slices thick-cut bacon, chopped into bite-sized pieces
- 1 pound ground beef, 85–90% lean
- 1 large sweet onion, diced (about 10 ounces)
- 1 bell pepper, diced (any color you prefer)
- 1 small jalapeño, minced
- 3 cloves garlic, minced (about 1 tablespoon)
- 56 ounces baked beans, 2 cans, 28 ounces each
- 1/4 cup ketchup
- 2 tablespoons Dijon mustard
- 2 tablespoons BBQ sauce
- 2 tablespoons packed light brown sugar
- 1 tablespoon chili powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Brown the Kielbasa: In a large skillet over medium-high heat, brown the kielbasa rounds on both sides. Transfer to a bowl and set aside.
- Cook the Bacon: Add the chopped bacon to the skillet and fry until crispy, stirring occasionally. Remove with a slotted spoon and drain half of the grease.
- Cook the Beef & Vegetables: To the same skillet, add the ground beef, onion, bell pepper, jalapeño, and garlic. Cook until the beef is browned and the onions and peppers are softened. Drain excess grease.
- Assemble the Cowboy Beans: Transfer the kielbasa, bacon, and beef mixture to a 5-quart crockpot. Add the baked beans, ketchup, Dijon mustard, BBQ sauce, brown sugar, chili powder, salt, and pepper. Stir to combine.
- Slow Cook: Cover and cook on high for 3–4 hours or low for 6–8 hours, stirring occasionally.
- Serve & Enjoy: Ladle into bowls and serve warm. Enjoy with cornbread, rice, or crusty bread!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published May 2025
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Weโre Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
