Sloppy joes are a good fit for the slow cooker: the beef simmers in a tangy tomato sauce until it is tender, then the cooker keeps it warm while people build their own sandwiches. This recipe uses a simple homemade sauce, with notes on using canned sauce if you want a shortcut.
Ingredients
For about 8 sandwiches:
- 2 pounds ground beef
- 1 medium onion, finely chopped
- 1 small green bell pepper, finely chopped (optional)
- 2 cloves garlic, minced
- 1 cup ketchup
- 1/2 cup tomato sauce
- 2 tablespoons brown sugar
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon chili powder
- 1/2 teaspoon salt and black pepper to taste
- Hamburger buns, toasted if you like
How to make sloppy joes in the slow cooker
- Brown the beef. In a large skillet, cook the beef with the onion and pepper over medium-high heat until no pink remains. Add the garlic for the last minute. Drain the excess fat.
- Mix the sauce. In the slow cooker, stir together the ketchup, tomato sauce, brown sugar, mustard, Worcestershire, vinegar, chili powder, salt and pepper.
- Combine. Add the beef mixture and stir well.
- Cook. Cover and cook on Low for about 4 to 6 hours or on High for about 2 to 3 hours. Stir once or twice if you can.
- Adjust. If the mixture is thin, cook uncovered for the last 20 to 30 minutes. If it is too thick, stir in a splash of water or broth.
- Serve on toasted buns.
Can I put raw ground beef in a crockpot?
You can, and some people do for sloppy joes. If you skip browning, add the raw beef to the sauce, break it into small pieces right away, and stir again after the first hour so it does not clump. Make sure it is fully cooked (160°F, or 71°C) before serving. Skipping the browning step saves time, but you will lose some flavor, and you will not be able to drain the fat, so the sauce may be greasier. For most cooks, a quick skillet browning is worth the extra ten minutes. Our slow cooker ground beef guide discusses this in more depth.
Can I make sloppy joes with Manwich sauce in a crockpot?
Yes. Canned sloppy joe sauce is a popular shortcut. Brown 1 1/2 to 2 pounds of ground beef, drain it, and combine it with one or two cans of sauce in the slow cooker (check the label for the amounts the manufacturer suggests). Cook on Low for a few hours until hot and well blended. You can also doctor canned sauce with sautéed onion, a spoonful of brown sugar, mustard or a splash of vinegar.
What are the ingredients in old-fashioned sloppy joes?
Traditional recipes typically include ground beef, onion, ketchup or tomato sauce, mustard, brown sugar or another sweetener, and vinegar or Worcestershire sauce for tang. Green pepper and garlic are common additions. The version above follows that pattern.
What’s the difference between sloppy joes and sloppy janes?
The names are used loosely, and definitions vary. “Sloppy Jane” generally refers to a variation on the sloppy joe, sometimes made with a different meat such as ground turkey or chicken, a different sauce, or a vegetarian filling. If you see the term on a recipe, check its ingredients for specifics.
Tips for better sloppy joes
- Chop the vegetables small. They melt into the sauce and give body.
- Do not skip the acid. Vinegar or mustard balances the sweetness.
- Toast the buns. A little butter in a skillet helps buns hold up to the sauce.
- Scale carefully. A 6-quart slow cooker handles a double batch comfortably; check that it is not more than about two thirds full.
- Use ground turkey or chicken if you prefer. These are leaner, so watch the moisture.
Serving ideas
- Pickles, shredded cheese or coleslaw on top
- Sweet potato fries, oven fries or potato chips
- Corn on the cob or a green salad
- Spooned over baked potatoes or rice for a bun-free version
Make ahead, freezing and leftovers
- Make ahead. Brown the beef and mix the sauce the night before; refrigerate separately and combine in the cooker in the morning.
- Freezing. Cooled sloppy joe filling freezes well in flat bags for a couple of months. Thaw in the refrigerator before reheating.
- Leftovers. Store in the refrigerator for three to four days. Use as a topping for baked potatoes, nachos or stuffed peppers. See our slow cooker stuffed peppers for another beef dinner.
- Reheating. Warm to steaming hot (165°F) on the stove or in the microwave.