Step 1: In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon, reserving about 2 tablespoons of the drippings in the skillet. Crumble the cooked bacon and set aside.
Step 2: Add the chopped onion to the reserved bacon drippings in the skillet and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Step 3: To your slow cooker, add the rinsed and drained beans, the sautéed onion and garlic mixture, ketchup, molasses, brown sugar, Dijon mustard, apple cider vinegar, Worcestershire sauce, and smoked paprika. Stir everything together until well combined.
Step 4: Cover the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours, or until the beans are tender and the sauce has thickened to your desired consistency.
Step 5: About 30 minutes before serving, stir in most of the crumbled bacon, reserving a little for garnish. Taste and adjust seasoning if necessary, adding more salt, pepper, or brown sugar if desired. Serve warm.