Crock Pot Great Northern Beans

Slow cooker great northern beans.

 The Spruce

  • Total: 6 hrs 15 mins
  • Prep: 15 mins
  • Cook: 6 hrs
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
317 Calories
1g Fat
60g Carbs
19g Protein
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Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 317
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 49mg 2%
Total Carbohydrate 60g 22%
Dietary Fiber 16g 59%
Protein 19g
Calcium 203mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Great Northern beans made in a slow cooker with an assortment of vegetables gives you a versatile side dish to pair with grilled meats; a flavorful ingredient for salads, dips, soups, or stews; or a meal prep foundation to build on all week. Start with dried beans for the most economical dish and add vegetables and seasonings to taste. You can keep it vegetarian or throw in a ham hock for smoky, meaty flavor. Because the beans cook for six hours or more, you do not need to soak them overnight first.


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  • 1 pound dried Great Northern beans
  • 1 1/2 quarts water
  • 1 large onion (chopped)
  • 1 medium carrot (diced)
  • 1 large rib celery (diced)
  • 2 large bay leaves
  • 2 whole cloves garlic
  • 1 tablespoon celery flakes
  • 2 to 3 sprigs fresh parsley
  • 1/4 teaspoon freshly ground black pepper
  • 2 to 3 teaspoons kosher salt (to taste)
  • Optional: ham hock
  • Serving suggestion: steamed or boiled rice

Steps to Make It

  1. Gather ingredients.

    Crock pot Great Northern Beans Ingredients
    The Spruce
  2. Rinse the beans well and pick them over. Discard any malformed beans or small stones you might find.

    Great northern beans.
     The Spruce
  3. Transfer the beans to the slow cooker. Add 1 1/2 quarts of water to the ceramic insert.

    Beans and water in the slow cooker.
     The Spruce
  4. Add the onion, carrot, celery, bay leaves, garlic, celery flakes, parsley sprigs, and freshly ground black pepper.

    Vegetables and beans in the crockpot.
     The Spruce
  5. Cover and cook on LOW for 5 1/2 to 6 1/2 hours.

    Great northern beans in the slow cooker.
     The Spruce
  6. Add kosher salt, to taste.

    Seasoned great northern beans.
     The Spruce
  7. Serve the beans over steamed or boiled rice; use them in salads, chili, stew, or soup; or mash them as a dip or a spread for crostini appetizers. You can use them in any recipe that calls for canned Great Northern beans. 

    Great northern beans over rice.
     The Spruce
  8. Enjoy!


  • You can optionally plan for a quick-soak and some time at a simmer before you add the beans to the slow cooker. Do this for older beans or if you feel you frequently under-cook dried beans when you use them.
  • Store leftovers in an airtight container in the refrigerator for 4 or 5 days. Reheat them at medium power in the microwave or in a saucepan over medium heat on the stove. You can also enjoy them cold in a salad or dip.
  • Freeze leftover beans in recipe-portion or serving-size containers for later use. Let the beans cool thoroughly on the counter before you pack them into airtight containers, leaving about 1/2-inch of head space to allow for expansion. Reserve about 3/4- to 1-inch of headspace in narrow-mouth containers to allow for expansion. You can also freeze beans in zip-top freezer storage bags. For best quality, use them within three months.


  • Dice about 1/4 pound of salt pork and add it to the slow cooker along with the vegetables.
  • Add a ham shank to the slow cooker along with the vegetables. Remove the bone before you serve the beans.
  • Mix about 1/4 cup of diced cooked bacon or 1/2 cup of diced ham into the beans before you serve them.

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