Make sloppy Joes in the slow cooker for an easy, comforting dinner recipe! The saucy, ground beef filling in these is the perfect balance of sweet and tangy.
C.W. NewellYields: 8 serving(s)Prep Time: 20 minsTotal Time: 2 hrs 20 minsSavePrintSloppy Joes... There's nothing fancy or gourmet about 'em, and that's exactly why I love 'em! They were always my father-in-law Chuck's favorite, and now I can't eat one without thinking of him. Today, I'm sharing a slow cooker version of my old, tried-and-true sloppy Joes recipe. Trust me, this is a total game-changer.
The secret to these wonderfully messy sandwiches is in the sauce. It's just the right balance of sweet and tangy, and it really makes the dish. When you cook it in the slow cooker, the sauce has all the time in the world to deepen in flavor, caramelize, and get even more delicious.
Yep, you really do. Browning the meat in a skillet before adding it to the slow cooker is key to a lot of slow cooker recipes! It lets you drain off any excess fat, so your sloppy Joes won't turn out greasy. Plus, that extra step of browning the beef helps deepen the flavor, thanks to all that delicious caramelization that happens when the meat cooks. It's worth the little bit of extra effort.
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In a large skillet, melt the butter over medium-high heat. Add the ground beef and cook, breaking up the meat with a wooden spoon, until browned, 5 to 7 minutes. Drain off and discard most of the fat.
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2
Add the garlic, bell pepper, onion, salt, and black pepper and cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Pour the mixture into a 6-quart slow cooker.
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3
Add the ketchup, brown sugar, Worcestershire sauce, chili powder, dry mustard, red pepper flakes, and ½ cup water. Stir to combine.
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Cook until the flavors concentrate and the mixture reduces slightly and deepens in color around the edges, on high for 2 hours or low for 4 hours. Taste and adjust the seasonings as needed.
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5
Heat a griddle or skillet over medium heat. Spread the cut sides of the rolls with butter and, working in batches as necessary, toast buttered-side down until golden brown, 1 to 2 minutes. Spoon the meat mixture (about ½ cup) over each roll, topping with slices of cheese, if you like. Serve with hot sauce, chips, and a pickle.
