I know what you’re thinking: why would anyone make Sloppy Joes in a slow cooker when they take 15 minutes on the stove? But hear me out, dear people of the internet: Yes, it takes longer. But the flavor? So much better!
Why I make this in the slow cooker
Just like it makes sense to slow-cook a good bolognese, it totally makes sense to cook Sloppy Joes low and slow. The flavors blend, the veggies melt into the sauce, and even the cheapest ground beef turns magically tender. Plus, it’s perfect for those days when you have five calm-ish minutes in the morning and exactly zero at dinnertime.
The onion, celery, and pepper cook down into this beautifully sweet base, and the sauce thickens into something rich and savory that tastes like it’s been simmering all day—because, well, it has. It also makes your house smell amazing, unless you’re like me and banish your slow cooker to your back porch for as long as the temps stay above 60, haha!
Veggies, ratios, and other flexible stuff
I recommend sticking to around 2 cups total veggies—that seems to be the sweet spot between flavor and sauciness. I do 1 cup onion, ½ cup celery, and ½ cup green or red pepper (green for me, red if I’m feeling nice for the kids). You don’t have to dice things teeny tiny—just don’t go over ¼ inch or it starts getting chunky.
I usually brown the beef with the onion and celery (and a bit of salt and pepper—seasoning while you cook is important!), then toss it all in the slow cooker with the rest. You can absolutely use a mix of beef and pork if that’s what you have.
As for the sauce, it’s super simple: ketchup, mustard, Worcestershire, vinegar, brown sugar, a splash of water, and some kind of BBQ seasoning from the pantry. You can use BBQ sauce instead of ketchup if you prefer—and even though I sometimes buy a fancy locally made condiment at the farmer’s market, in this case, it’s grocery store sauces all the way for this recipe.
Important: The sauce will look dry when you stir it all together. That’s totally normal. As it slow cooks, the beef and veggies release juices and it turns into the perfect Sloppy Joe texture—saucy, but not soggy.
No matter how you serve this, it will get messy
Better put down the wipeable tablecloth, haha! We usually spoon the Sloppy Joe sauce onto toasted buns, pile on some pickle slices (and extra BBQ sauce/Ketchup), and serve it up with kettle chips because my kids think that’s fancy. If my husband’s feeling ambitious, he makes coleslaw. If I’m feeling ambitious, I make iced tea. Most days, we do what we can and call it good enough.
This recipe makes 6–8 sandwiches, but it doubles really well for a crowd (just make sure you use a 6-8 quart slow cooker if you do double it). And leftovers? So good reheated. You could even layer them into a baked pasta or load them onto baked potatoes. Not that they ever last long around here!
Printable recipe
Slow Cooker Sloppy Joes
Ingredients
- 1 ½ pounds ground beef
- 1 cup diced yellow onion (about 1 medium)
- ½ cup diced celery (about 1 stick)
- ½ cup diced green or red pepper (about 1 small)
- 2 cloves garlic (minced)
- ¾ cup ketchup
- ¼ cup water
- 1 tablespoon brown sugar (packed)
- 1 tablespoon Worcestershire sauce
- 1-2 tablespoons apple cider vinegar
- 2 tablespoons mustard
- 2 teaspoons smoky BBQ seasoning (or alternatively ground paprika, smoked or regular)
- 6 to 8 hamburger buns (toasted)
- optional: pickle slices, chips (for serving)
Instructions
- In a large skillet over medium-high heat, brown and break up beef, onion, celery, and garlic; drain and set aside.
- In a slow cooker, combine remaining ingredients except buns and pickles/chips; stir in beef mixture.
- Cover and cook on LOW setting for 6 to 8 hours. Spoon onto buns; garnish with pickle slices, if desired.
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