Hi, I’m Laura. Today, we’re going to prepare slow cooker sloppy joes recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Slow Cooker Sloppy Joes Recipe
Slow Cooker Sloppy Joes is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Slow Cooker Sloppy Joes is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook slow cooker sloppy joes using 17 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Slow Cooker Sloppy Joes:
- Prepare Skillet
- Make ready 3 lb ground beef or turkey
- Make ready 2 cup onion, chopped (2 large)
- Make ready 4 clove garlic, minced
- Get Slow Cooker
- Get 2 1/2 cup chopped sweet peppers (about 2-3 medium)
- Get 2 cup chopped celery
- Get 12 oz
- Prepare 1 cup ketchup
- Take 2 tbsp molasses
- Get 2 tbsp yellow mustard
- Make ready 4 tsp chili powder
- Get 2 tsp cider vinegar
- Get 1 dash sausage pepper sauce
- Make ready 12 buns
- Get 1 dill pickle slices (optional)
- Make ready 1 slice pickled peppers (optional)
Steps to make Slow Cooker Sloppy Joes:
- In a large skillet cook ground beef, onions, and garlic over medium heat until may is brown and onion are tender, using a wooden spoon to break up meat as it cooks. Drain off fat. (I have to do this in two steps because I need a larger skillet).
- In a 3.5 or 4 quart slow cooker combine meat mixture, sweet peppers, celery, , ketchup, molasses, yellow mustard, chili powder, vinegar, and a dash of sausage pepper sauce.
- Cover and cook on low-heat seeing for 6 to 8 hours on high-heat setting fire 3 to 4 hours
- To serve, use a slotted spoon to soon meat mixture onto roll bottoms. If desired, add assorted toppers ( pickles, peppers, extra mustard). Personally I usually eat these open faced because they’re pretty sloppy.
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