Hi, I’m Jane. Today, we’re going to make slow cooker sloppy joes recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Slow Cooker Sloppy Joes Recipe
Slow Cooker Sloppy Joes is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Slow Cooker Sloppy Joes is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can have slow cooker sloppy joes using 17 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Slow Cooker Sloppy Joes:
- Make ready Skillet
- Take 3 lb ground beef or turkey
- Make ready 2 cup onion, chopped (2 large)
- Get 4 clove garlic, minced
- Prepare Slow Cooker
- Take 2 1/2 cup chopped sweet peppers (about 2-3 medium)
- Get 2 cup chopped celery
- Take 12 oz
- Make ready 1 cup ketchup
- Make ready 2 tbsp molasses
- Take 2 tbsp yellow mustard
- Get 4 tsp chili powder
- Make ready 2 tsp cider vinegar
- Make ready 1 dash hot pepper sauce
- Get 12 buns
- Take 1 dill pickle slices (optional)
- Prepare 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 hot 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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