Recipe #186.
                                                          Crock-Pot Baked Beans

6 Cans Pork and Beans.
1 Small Onion; chopped.
6 Slices Crispy cooked Bacon; broken-up.
3 Tablespoons Yellow Mustard.
3/4-1 Cup Low-Sodium Ketchup.
3/4 Cup Brown Sugar Splenda.

Put all of the ingredients into the Crock-Pot.
Stir well.
Cover and cook on Low for 4-6 hours or on High for 2-4 hours.