Crockpot Sloppy Joes are saucy, tender, and piled high on brioche buns for the ultimate BBQ or game day bite.
Author’s note
My Solution To Busy Weeknight Dinners!
It’s no secret I’m obsessed with Sloppy Joes. Who doesn’t love these messy, saucy, slightly sweet sandwiches?! My kids would eat them for every meal if I let them!
I’ve already shared a quick stovetop version and a turkey sloppy joes recipe, but today I’m showing how I make them in the slow cooker for those busy weeknights.
You might wonder: If you have to brown the beef and sauté the veggies, why use the slow cooker?
Here’s why:
- Better flavor: Browning the beef and veggies first gives them an even richer flavor.
- Prep ahead: Toss everything in before you head out, and dinner’s ready when you get back.
- Feeds a crowd: The slow cooker keeps it warm and makes serving easy. You can double or triple the recipe!
Slow Cooker Sloppy Joe Ingredients
| Ingredient | Swaps or Tips |
|---|---|
| Ground beef | Use 85/15 for flavor without too much grease. Swap with ground turkey or chicken for a lighter version. |
| Onion, pepper, carrot | Finely dice or pulse in a food processor so they blend into the sauce. |
| Crushed tomatoes | Fire-roasted adds smoky flavor. Regular works fine too. |
| Ketchup | Taste before adding sugar since some brands are sweeter. |
| Beef bouillon | Powder or paste deepens meaty flavor. Sub with ½ cup beef stock if needed. |
| Worcestershire sauce | Adds savory, tangy flavor. Soy sauce is a decent backup. |
| Light brown sugar | Adjust to taste based on tomatoes/ketchup. |
| Mustard | Yellow mustard adds tang. Dijon or spicy mustard gives extra depth. |
| Brioche buns | Toasted brioche holds up best. Hamburger buns or even Texas toast work. |
Quick Tips
- Chop fast: Use a food processor to dice onion, carrot, and pepper quickly. Don’t over-pulse or they’ll turn mushy.
- Avoid soggy buns: Spoon the homemade sloppy joe filling onto the bun just before serving.
- Season well: Once the meat is browned and cooked in the sauce, taste and adjust salt until the flavors pop.
Storage
Storing: Cool to room temperature, then transfer to an airtight container and refrigerate for up to 3-4 days.
Freezing: Place in an airtight container and freeze for up to 3 months. Thaw before reheating.
Crockpot Sloppy Joe Side Dish Suggestions:
Crockpot Sloppy Joes
Crockpot Sloppy Joes are saucy, flavorful, and ridiculously easy! Pile the tender meat onto toasted brioche buns for the ultimate BBQ or game day bite.
Equipment
Ingredients
- 1 tablespoon olive oil
- 1/2 cup finely diced yellow onion
- 1/2 cup finely diced red pepper
- 1/2 cup finely diced carrots
- 1 pound lean ground beef 16 ounces
- 2 teaspoons minced garlic
- 1 (14.5-ounce) can crushed tomatoes
- 1 tablespoon tomato paste
- 1/2 cup ketchup
- 1 to 3 tablespoons light brown sugar see note 1
- 1 tablespoon Worcestershire sauce
- 1 teaspoon yellow mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 teaspoons beef bouillon powder
- Salt and pepper
- Hamburger buns (I LOVE Brioche buns) + 2–3 tablespoons of butter (optional)
Instructions
- Peel an onion and dice finely. Finely chop the red pepper and carrot. Mince the garlic. Alternatively, add a coarsely chopped carrot, coarsely chopped red pepper, coarsely chopped onion, and garlic to a food processor and pulse into diced pieces—don’t over-pulse, though; we don’t want to liquefy the veggies.
- Add 1 tablespoon olive oil to a large skillet and place over medium-high heat. Add in onion, carrot, and bell pepper. Sauté for 6–8 minutes or until liquid from the veggies has evaporated and veggies are soft and turning golden. Add garlic and cook for 30 seconds. Using a wooden spoon, press the veggies to the edges of the skillet and add ground beef in the center. Let stand for 45 seconds, then stir and crumble the meat into small pieces. Cook until cooked through and no longer pink, about 5–8 minutes. As you crumble and cook the meat, incorporate the veggies into the meat. If there is any grease, drain it off here.
- Add beef and veggies to the slow cooker. Add remaining ingredients (except the buns) to the slow cooker. Season to taste with salt and pepper. I add 1 teaspoon fine sea salt and 1/2 teaspoon pepper, but add to taste (table salt is different, so you’ll use a lot less). Stir everything together. Cover and cook on low for 2–3 hours, stirring occasionally if you can. Taste and adjust any seasonings (adding extra salt, pepper, or brown sugar) if desired—the flavors should sing!
- Spoon the mixture on toasted buns (see note 2). Add the filling right before eating and enjoy immediately to avoid soggy buns!
Recipe Notes
Note 1: Add brown sugar to taste—if you don’t like it sweet, you may only want a teaspoon or 2, or you may want up to 3+ tablespoons. You can always add more at the end!
Note 2: I like to toast the buns; it adds flavor and keeps the buns from getting soggy too quickly: Spread some softened butter over the inside of the top and bottom buns. Either grill the buns on a hot grill for 20–30 seconds, gently toast in a 350°F oven until buns are warmed through and barely crispy (about 5 minutes), or brown in a sauté pan for 2–3 minutes over medium-high heat (or until lightly browned).
Nutrition Note: Nutritional information does not include buns, as those will vary.
Storage: Cool to room temperature, then transfer to an airtight container in the fridge for up to 3–4 days. Or freeze in an airtight container for up to 3 months. Thaw before reheating.
Nutrition
Serving: 1serving | Calories: 207kcal | Carbohydrates: 19g | Protein: 18g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 562mg | Potassium: 714mg | Fiber: 3g | Sugar: 13g | Vitamin A: 4200IU | Vitamin C: 36mg | Calcium: 54mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe gets my son to eat hamburger! We don’t always use the slow cooker, and often just make it on the stove top. But it’s great, we love it.
So thrilled to hear this! Thanks Teresa!
It’s singing!!!
Haha! Yes! 🙂
Superb recipe! I also use the meat in pizzas, dumplings, etc
LOVE hearing that! Thank you David 🙂