Crockpot Sloppy Joes: Tender, flavorful meat on toasted brioche buns. Perfect for summer BBQs or game day!
Looking for more game-day meals? These French Dip Sliders and 7-Layer Bean Dip are both wildly popular!
Can You Make Sloppy Joes In A Crockpot?
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!
While I’ve already shared a quick stovetop Sloppy Joes recipe and a more nutritious recipe using ground turkey (Turkey Sloppy Joes) I wanted to share how I prepare Sloppy Joes using the slow cooker.
You may be wondering: If I have to brown the beef and sauté the veggies before anything even goes in the slow cooker, what’s the point of using this kitchen appliance? Here’s why this recipe works:
- Prep ahead: Add everything to the slow cooker before you head out. When you return, a delicious meal will be ready.
- Perfect for crowds: The slow cooker keeps everything warm and is great for serving a crowd. You can easily double or triple the recipe.
- Extra flavor: Browning the beef and veggies first adds extra flavor, making these Sloppy Joes taste amazing!
Slow Cooker Sloppy Joe Recipe Ingredient Tips
There are a few ingredients that elevate the flavor of these Sloppy Joes.
- Crushed tomatoes: Use good-quality tomatoes like Cento Marzano®, Carmelina Marzano Italian®, or Muir Glen®. For extra flavor, choose fire-roasted crushed tomatoes, which are charred for a smoky, sweet taste.
- Ketchup: Heinz® ketchup is best for Crockpot Sloppy Joes. It adds robust flavor without being too sweet or tangy.
- Beef bouillon: This powder enhances the ground beef with a rich, savory flavor.
- Light brown sugar: Balance is key. Too little and the Sloppy Joes will lack sweetness; too much and they can be overly sweet. Add slowly, tasting as you go.
Quick Tips
- Sweeten to taste. You will likely want to adjust how much brown sugar you use, depending on the crushed tomatoes and the ketchup used (some are sweeter than others).
- Use a food processor. This helps get your veggies (onion, carrot, and pepper) finely chopped without spending forever at the cutting board. Just add them to the processor bowl and pulse a few times. Don’t over-pulse the veggies or liquefy them; just pulse enough times to get them into small pieces equivalent to a dice.
- Add the Crockpot Sloppy Joe mixture to the bun right before eating. This helps to avoid soggy buns.
- Season to taste. Before serving, be sure to give the mixture a quick taste test. Add additional salt until the flavors sing.
Toasted Brioche Buns Are A Game Changer!
Serve Crockpot Sloppy Joes on toasted brioche buns for the best results! Toasted buns stay crisp longer.
To toast: Spread softened butter on the inside of the buns. Grill for 20-30 seconds, toast in a 350°F oven for 5 minutes, or brown in a sauté pan for 2-3 minutes over medium-high heat.
Crockpot Sloppy Joe Side Dish Suggestions
Serving Crockpot Sloppy Joe Recipe to a crowd? Put out some other side dishes on the table for guests to choose from. Below are some of our go-to pairings:
- Potato chips or a different type of chip (Doritos, Fritos, etc.)
- Onion rings, French fries, or sweet potato fries
- Baked beans
- Bread and butter or dill pickles
- Elote (or plain grilled corn on the cob)
- A pasta salad like this macaroni coleslaw salad or this Italian pasta salad
- Raw veggies with a dip or roasted vegetables
Helpful Visual Guide: check out how to cut a bell pepper
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 Joes
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 (16 oz.) lean ground beef
- 2 teaspoons minced garlic
- 1 can (14.5 oz.) crushed tomatoes
- 1 tablespoon tomato paste
- 1/2 cup ketchup
- 1-3 tablespoons light brown sugar Note 1
- 1 tablespoon Worcestershire sauce
- 1 teaspoon prepared yellow mustard
- 1/2 teaspoon EACH: garlic powder, onion powder
- 2 teaspoons beef bouillon powder
- Fine sea salt and pepper
- Hamburger buns (we LOVE Brioche buns) + 2-3 tablespoons of butter (optional)
Instructions
- PREP VEGGIES: 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.
- COOK VEGGIES: Add 1 tablespoon olive oil to a large skillet and place over medium-high heat. Add in the 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 1 pound ground beef in the center of the pan. Let stand for 45 seconds in the heat and then stir and crumble the meat into small pieces. Cook until no longer pink and cooked through, about 5-8 minutes. As you crumble and cook the meat, incorporate the veggies into the meat. If there is any grease from the meat, drain it off here.
- SLOW COOKER: Add beef and veggies to the slow cooker. Add remaining ingredients (except the hamburger 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 preference (table salt is different so you'll use a lot less). Stir everything together. Cover and cook on low for 2-3 hours, stirring the mixture occasionally if you can. Taste and adjust any seasonings (adding extra salt, pepper, or brown sugar) if desired -- the flavors should sing!
- FINISH: Spoon the mixture on top of toasted buns (See Note 2). Add the filling right before eating and enjoy immediately to avoid soggy buns!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It’s singing!!!
Haha! Yes! 🙂
Superb recipe! I also use the meat in pizzas, dumplings, etc
LOVE hearing that! Thank you David 🙂