20 Delicious Crockpot Hamburger Recipes for Busy Weeknights

Just when you thought your slow cooker couldn’t get any more magical, we’ve gathered 20 incredible hamburger recipes that transform simple ingredients into effortless weeknight dinners. From cozy casseroles to globally-inspired dishes, these crockpot creations deliver maximum flavor with minimal effort—perfect for those busy evenings when you need a satisfying meal waiting for you. Get ready to fall in love with your slow cooker all over again!

Crockpot Hamburger Casserole

Now, let’s create a comforting Crockpot Hamburger Casserole that practically cooks itself while filling your kitchen with incredible aromas. This methodical approach ensures even beginners achieve perfect results every single time.

Ingredients

– 1 pound grass-fed ground beef (85/15 lean-to-fat ratio)
– 2 cups elbow macaroni
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 (15-ounce) can crushed San Marzano tomatoes
– 1 (8-ounce) can tomato sauce
– 2 cups beef bone broth
– 1 cup sharp cheddar cheese, freshly grated
– 2 tablespoons unsalted butter
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried oregano
– ½ teaspoon smoked paprika
– Kosher salt and freshly ground black pepper

Instructions

1. Heat a large skillet over medium-high heat (375°F surface temperature) and add the grass-fed ground beef, breaking it into small crumbles with a wooden spoon.
2. Cook the beef for 6-8 minutes until thoroughly browned, then drain excess fat using a fine-mesh strainer.
3. Add 2 tablespoons unsalted butter to the same skillet and sauté the finely diced yellow onion for 4-5 minutes until translucent.
4. Incorporate the minced garlic and cook for 60 seconds until fragrant but not browned.
5. Transfer the beef mixture to your Crockpot and add 2 cups elbow macaroni, distributing evenly.
6. Pour in the crushed San Marzano tomatoes, tomato sauce, and 2 cups beef bone broth, stirring to combine all components.
7. Season with 1 tablespoon Worcestershire sauce, 1 teaspoon dried oregano, ½ teaspoon smoked paprika, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper.
8. Cover and cook on LOW setting for 4 hours, resisting the urge to lift the lid during cooking to maintain consistent temperature.
9. Test macaroni doneness by sampling one piece – it should be al dente with no hard center.
10. Sprinkle 1 cup freshly grated sharp cheddar cheese over the top and cook uncovered for 15 minutes until melted and bubbly.
11. Let rest for 10 minutes before serving to allow the sauce to thicken properly. Marvel at how the slow cooking melds the robust beef flavors with the tangy tomato base, creating layers of savory depth. The macaroni maintains perfect texture while absorbing the rich broth, making this casserole ideal for topping with fresh herbs or serving alongside crusty artisan bread for dipping.

Slow Cooker Cheeseburger Soup

Now, let’s transform classic cheeseburger flavors into a comforting, hands-off slow cooker soup that delivers rich, layered taste with minimal effort. This methodical approach ensures even beginners achieve restaurant-quality results through precise temperature control and timing. You’ll appreciate how the slow cooking process deepens flavors while requiring just simple preparation steps.

Ingredients

– 1 pound 80/20 ground beef
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 4 cups unsalted beef stock
– 2 cups russet potatoes, peeled and ½-inch diced
– 1 cup heavy cream
– 8 ounces sharp cheddar cheese, freshly grated
– 2 tablespoons unsalted butter
– 1 tablespoon Worcestershire sauce
– 1 teaspoon smoked paprika
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon fine sea salt

Instructions

1. Heat a large skillet over medium-high heat until water droplets sizzle upon contact.
2. Brown the ground beef for 6-8 minutes, breaking it into small crumbles with a wooden spoon.
3. Transfer the beef to your slow cooker using a slotted spoon, leaving rendered fat in the skillet.
4. Add diced onion to the skillet and sauté for 4-5 minutes until translucent and lightly golden.
5. Stir in minced garlic and cook for 45 seconds until fragrant but not browned.
6. Scrape the onion-garlic mixture into the slow cooker with the beef.
7. Pour beef stock over the meat and vegetable mixture.
8. Add diced potatoes, Worcestershire sauce, smoked paprika, black pepper, and sea salt.
9. Stir all ingredients until evenly distributed throughout the liquid.
10. Cover and cook on LOW for 6 hours or HIGH for 3 hours until potatoes are fork-tender.
11. During the final 15 minutes of cooking, stir in heavy cream and grated cheddar cheese.
12. Replace the lid and continue cooking until cheese is fully melted and incorporated.
13. Ladle the finished soup into warm bowls and serve immediately.

The finished soup boasts a velvety, creamy texture that contrasts beautifully with the tender potato chunks and savory beef crumbles. For an authentic cheeseburger experience, top each bowl with crisp bacon bits, diced dill pickles, and a dollop of thousand island dressing, creating a deconstructed burger in soup form that delights both visually and on the palate.

Easy Crockpot Hamburger Helper

For those hectic weeknights when time is precious but comfort food cravings demand satisfaction, this simplified Crockpot Hamburger Helper delivers rich, homemade flavor with minimal effort. Following these methodical steps will ensure perfectly cooked pasta enveloped in a velvety, well-seasoned sauce every single time. Prepare your slow cooker and let’s begin this straightforward culinary journey.

Ingredients

• 1 pound 85/15 grass-fed ground beef
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 2 cups beef bone broth
• 1 cup heavy cream
• 2 cups elbow macaroni
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 8 ounces sharp cheddar cheese, freshly grated
• 2 tablespoons unsalted butter
• 1/4 cup chopped fresh parsley

Instructions

1. Heat a large skillet over medium-high heat until water droplets sizzle upon contact.
2. Add the ground beef to the dry skillet, breaking it into small crumbles with a wooden spoon as it cooks.
3. Cook the beef for 5-7 minutes until thoroughly browned, then transfer it to a paper towel-lined plate to drain excess fat.
4. Reduce skillet heat to medium and add the diced onion, cooking for 4 minutes until translucent.
5. Add the minced garlic and cook for 1 additional minute until fragrant but not browned.
6. Combine the drained beef, sautéed onions, garlic, beef broth, heavy cream, elbow macaroni, Worcestershire sauce, smoked paprika, black pepper, and nutmeg in your slow cooker insert.
7. Stir the mixture thoroughly to ensure all ingredients are evenly distributed throughout the liquid.
8. Cover the slow cooker and cook on LOW heat setting for 2 hours and 15 minutes.
9. Test pasta doneness by removing one piece – it should be al dente with slight resistance when bitten.
10. Add the grated cheddar cheese and unsalted butter to the slow cooker, stirring continuously until completely melted and incorporated.
11. Allow the mixture to rest for 10 minutes with the lid off to thicken slightly before serving.
12. Sprinkle with chopped fresh parsley just before portioning into bowls.

Perfectly cooked pasta maintains its structural integrity while absorbing the rich, beefy broth, creating a luxurious texture that clings beautifully to each noodle. The subtle smokiness from paprika and complexity from Worcestershire sauce elevate this beyond typical hamburger helper, while the fresh parsley adds bright contrast. Consider serving this in shallow bowls topped with extra grated cheese and accompanied by crisp green salad for textural balance.

Lazy Day Crockpot Hamburger Stew

Unquestionably, this hearty stew is the perfect solution for those days when you want a comforting meal without spending hours in the kitchen. Using your slow cooker transforms simple ingredients into a deeply satisfying dish that practically cooks itself while you go about your day. Follow these methodical steps to create a flavorful stew that will become your new cold-weather favorite.

Ingredients

• 1 pound grass-fed ground beef, 85% lean
• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 4 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 3 large carrots, peeled and sliced into ¼-inch rounds
• 2 stalks celery, finely chopped
• 4 cups beef bone broth
• 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
• 2 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• 1 bay leaf
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• ¼ cup cold water
• 1 cup frozen peas
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 pound grass-fed ground beef to the hot skillet, breaking it apart with a wooden spoon.
3. Cook the beef for 5-7 minutes until browned and crumbled, stirring occasionally.
4. Transfer the cooked beef to your slow cooker using a slotted spoon, leaving any excess fat in the skillet.
5. Add the remaining 1 tablespoon extra virgin olive oil to the same skillet over medium heat.
6. Sauté 1 large finely diced yellow onion for 4-5 minutes until translucent and fragrant.
7. Add 3 minced garlic cloves and cook for 1 minute until aromatic but not browned.
8. Transfer the onion and garlic mixture to the slow cooker with the beef.
9. Add 4 medium cubed Yukon Gold potatoes, 3 sliced carrots, and 2 chopped celery stalks to the slow cooker.
10. Pour in 4 cups beef bone broth and 1 can undrained fire-roasted diced tomatoes.
11. Add 2 tablespoons tomato paste, 1 teaspoon Worcestershire sauce, 1 teaspoon dried thyme, ½ teaspoon smoked paprika, 1 bay leaf, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper.
12. Stir all ingredients thoroughly until well combined.
13. Cover the slow cooker and cook on low heat for 6-7 hours or on high heat for 3-4 hours.
14. Create a slurry by whisking 2 tablespoons all-purpose flour with ¼ cup cold water in a small bowl until smooth.
15. Stir the flour slurry into the stew during the last 30 minutes of cooking to thicken the broth.
16. Add 1 cup frozen peas and 2 tablespoons chopped fresh parsley during the final 10 minutes of cooking.
17. Remove and discard the bay leaf before serving.

Gradually, the potatoes become fork-tender while the carrots maintain a slight bite, creating wonderful textural contrast. The fire-roasted tomatoes lend a subtle smokiness that complements the rich beef broth, while the frozen peas add bright pops of sweetness and color. For an elevated presentation, serve in shallow bowls garnished with additional fresh parsley and crusty artisan bread for dipping into the savory broth.

Crockpot Hamburger and Potato Bake

Getting dinner on the table doesn’t have to be complicated, especially when your slow cooker does most of the work. Gather your ingredients and let’s walk through this comforting Crockpot Hamburger and Potato Bake step by step, ensuring perfect results even if you’re new to slow cooking.

Ingredients

• 2 pounds 85% lean ground beef
• 3 pounds Yukon Gold potatoes, peeled and sliced into 1/4-inch rounds
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 2 cups beef stock, reduced-sodium
• 1 cup heavy cream
• 2 tablespoons Worcestershire sauce
• 1 tablespoon tomato paste
• 2 teaspoons kosher salt
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 2 cups sharp cheddar cheese, freshly grated
• 2 tablespoons unsalted butter, cut into small cubes
• 2 tablespoons fresh parsley, finely chopped

Instructions

1. Heat a large skillet over medium-high heat and brown the 2 pounds of 85% lean ground beef, breaking it into small crumbles with a wooden spoon.
2. Add the finely diced yellow onion and minced garlic to the skillet, cooking for 3-4 minutes until the onion becomes translucent and fragrant.
3. Drain any excess grease from the skillet using a colander, then return the mixture to the pan.
4. Stir in the 1 tablespoon of tomato paste and cook for 1 minute to deepen its flavor.
5. Transfer the beef mixture to the slow cooker, spreading it evenly across the bottom.
6. Arrange the peeled and sliced Yukon Gold potatoes in overlapping layers over the beef mixture.
7. In a medium bowl, whisk together the 2 cups of reduced-sodium beef stock, 1 cup of heavy cream, 2 tablespoons of Worcestershire sauce, 2 teaspoons of kosher salt, 1 teaspoon of freshly cracked black pepper, 1 teaspoon of smoked paprika, and 1/2 teaspoon of dried thyme until fully combined.
8. Pour the liquid mixture evenly over the potatoes and beef in the slow cooker.
9. Dot the surface with the 2 tablespoons of cubed unsalted butter.
10. Cover and cook on low heat for 6 hours or on high heat for 3 hours, until the potatoes are fork-tender.
11. Sprinkle the 2 cups of freshly grated sharp cheddar cheese evenly over the top.
12. Cover and cook for an additional 15-20 minutes until the cheese is completely melted and bubbly.
13. Garnish with the 2 tablespoons of finely chopped fresh parsley before serving.

Buttery Yukon Gold potatoes become meltingly tender while absorbing the rich, savory flavors from the beef and aromatics. The sharp cheddar forms a golden, bubbly crust that contrasts beautifully with the creamy interior. For a complete meal, serve directly from the slow cooker with crusty bread to soak up the delicious sauce, or top individual portions with a fried egg for extra richness.

Slow Cooker Hamburger Mac and Cheese

Ready to transform classic comfort food into an effortless slow cooker masterpiece? This methodical approach to hamburger mac and cheese ensures perfect results every time, guiding you through each culinary decision with precision. Remember to brown your beef thoroughly for maximum flavor development before transferring to the slow cooker.

Ingredients

– 1 pound grass-fed ground beef, 85% lean
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 3 cups uncooked elbow macaroni
– 4 cups sharp cheddar cheese, freshly grated
– 2 cups whole milk
– 1 cup heavy cream
– 1/2 cup unsalted butter, cubed
– 1 teaspoon Diamond Crystal kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon smoked paprika

Instructions

1. Heat a large skillet over medium-high heat until water droplets sizzle upon contact.
2. Add the grass-fed ground beef and cook for 5-7 minutes, breaking it into small crumbles with a wooden spatula.
3. Incorporate the finely diced yellow onion and cook for 4 minutes until translucent.
4. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
5. Transfer the beef mixture to a 6-quart slow cooker using a slotted spoon to drain excess fat.
6. Add the uncooked elbow macaroni to the slow cooker, distributing it evenly.
7. Pour the whole milk and heavy cream over the macaroni, ensuring complete coverage.
8. Dot the surface with unsalted butter cubes and sprinkle Diamond Crystal kosher salt, freshly ground black pepper, and smoked paprika evenly.
9. Cover and cook on LOW heat for 2.5 hours, resisting the urge to stir during cooking to prevent starch release.
10. Test macaroni doneness by sampling one piece—it should be al dente with slight resistance.
11. Add the freshly grated sharp cheddar cheese in three batches, stirring thoroughly after each addition to create an emulsified sauce.
12. Let rest for 15 minutes with the lid slightly ajar to allow the sauce to thicken properly.

Ultimate comfort awaits in every creamy bite, where the sharp cheddar melds beautifully with the savory beef crumbles. The pasta maintains ideal toothsomeness despite the long cooking time, while the smoked paprika adds subtle depth that elevates this beyond ordinary mac and cheese. For a restaurant-worthy presentation, transfer to individual cast iron skillets and broil for 2 minutes to create a golden, bubbly crust.

Crockpot Hamburger Cornbread Casserole

This comforting casserole transforms simple ingredients into a hearty meal with minimal effort. Through careful layering and slow cooking, you’ll create a dish where savory beef melds with sweet corn beneath a golden cornbread crust. Let’s build this satisfying dinner step by step for perfect results every time.

Ingredients

• 1 ½ pounds 85% lean ground beef
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 (15-ounce) can cream-style corn
• 1 (15-ounce) can whole kernel corn, drained
• 1 (10.5-ounce) can condensed tomato soup
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• ¼ cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 cup whole milk
• 2 large pasture-raised eggs, lightly beaten
• ¼ cup unsalted butter, melted

Instructions

1. Heat a large skillet over medium-high heat until a drop of water sizzles upon contact.
2. Add the ground beef to the dry skillet, breaking it into small crumbles with a wooden spoon.
3. Cook the beef for 6-8 minutes until no pink remains, stirring occasionally to ensure even browning.
4. Add the diced onion and minced garlic to the skillet with the beef.
5. Sauté the mixture for 4-5 minutes until the onions become translucent and fragrant.
6. Drain any excess fat from the skillet using a colander, then return the mixture to the pan.
7. Stir in the cream-style corn, drained whole kernel corn, and condensed tomato soup until fully incorporated.
8. Transfer the beef and corn mixture to a 6-quart slow cooker, spreading it into an even layer.
9. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and pepper until no streaks remain.
10. Combine the milk, beaten eggs, and melted butter in a separate bowl, whisking until emulsified.
11. Pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined—do not overmix.
12. Spread the cornbread batter evenly over the beef mixture in the slow cooker using an offset spatula.
13. Cover the slow cooker and cook on high heat for 2 ½-3 hours until the cornbread is golden and a toothpick inserted into the center comes out clean.
14. Turn off the slow cooker and let the casserole rest uncovered for 15 minutes before serving to allow the layers to set.

Our finished casserole offers a wonderful textural contrast between the moist, savory beef base and the slightly sweet, crumbly cornbread topping. The corn kernels provide bursts of sweetness that complement the rich tomato-infused beef beautifully. For a creative twist, serve individual portions topped with a dollop of sour cream and fresh chive garnish to cut through the richness.

Cheesy Crockpot Hamburger Pasta

Understanding how to create comforting meals with minimal effort is key for busy home cooks. Using your slow cooker transforms simple ingredients into this rich, family-friendly Cheesy Crockpot Hamburger Pasta with just a few methodical steps. You’ll appreciate how the extended cooking time develops deep, melded flavors while requiring minimal active attention.

Ingredients

• 1 lb 85% lean ground beef
• 1 yellow onion, finely diced
• 3 garlic cloves, minced
• 2 cups unsalted beef broth
• 1 (24 oz) jar premium marinara sauce
• 8 oz dried rotini pasta
• 1 cup heavy cream
• 2 cups freshly shredded sharp cheddar cheese
• 1 cup freshly shredded whole-milk mozzarella cheese
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 1 tbsp extra virgin olive oil

Instructions

1. Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb ground beef and cook for 5-7 minutes, breaking it into small crumbles with a wooden spoon until no pink remains.
3. Add finely diced yellow onion and cook for 4-5 minutes until translucent and fragrant.
4. Stir in minced garlic and cook for 60 seconds until aromatic but not browned.
5. Transfer the beef mixture to a 6-quart slow cooker, draining any excess grease first.
6. Pour in 2 cups unsalted beef broth and the entire jar of marinara sauce, stirring to combine thoroughly.
7. Cover and cook on LOW setting for 5 hours to develop the sauce’s depth of flavor.
8. Add 8 oz dried rotini pasta and 1 cup heavy cream, stirring gently to submerge all pasta.
9. Cover and cook on HIGH for 45-60 minutes until pasta is al dente, stirring halfway through to prevent sticking.
10. Sprinkle 2 cups sharp cheddar and 1 cup mozzarella over the top, then cover for 10 minutes until melted and bubbly.
11. Season with 1 tsp kosher salt and ½ tsp black pepper, folding gently to incorporate.
12. Let rest uncovered for 10 minutes to thicken slightly before serving.

Achieving the perfect creamy texture comes from the pasta absorbing just enough liquid while maintaining structural integrity. The sharp cheddar provides a tangy counterpoint to the rich beef and sweet marinara base. For an elevated presentation, garnish with fresh basil chiffonade and serve alongside garlic-rubbed crostini to scoop up every bit of the luxurious sauce.

Slow Cooker Hamburger Stroganoff

For those seeking a comforting meal with minimal effort, this slow cooker hamburger stroganoff delivers rich, savory flavors through patient, low-temperature cooking. Following these methodical steps will ensure a perfectly creamy sauce and tender beef every time, making it an ideal dish for both weeknight dinners and casual entertaining.

Ingredients

• 1 lb grass-fed ground beef, 85% lean
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 8 oz cremini mushrooms, thinly sliced
• 2 cups beef bone broth
• 1 cup crème fraîche
• 2 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 cup all-purpose flour
• 12 oz wide egg noodles
• 2 tbsp unsalted butter
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Heat a large skillet over medium-high heat until a drop of water sizzles immediately upon contact.
2. Add the ground beef to the dry skillet, breaking it apart with a wooden spoon into small crumbles.
3. Cook the beef for 5-7 minutes until no pink remains and the edges begin to brown slightly.
4. Transfer the cooked beef to your slow cooker using a slotted spoon, leaving any rendered fat in the skillet.
5. Add the diced onion to the same skillet and cook for 4 minutes until translucent and fragrant.
6. Stir in the minced garlic and cook for 1 additional minute until aromatic but not browned.
7. Add the sliced mushrooms to the skillet and cook for 6-8 minutes until they release their liquid and begin to brown.
8. Sprinkle the flour over the mushroom mixture and cook for 2 minutes while stirring constantly to create a roux.
9. Gradually whisk in the beef broth until the mixture is smooth and begins to thicken.
10. Transfer the entire skillet contents to the slow cooker with the beef.
11. Add the Dijon mustard, Worcestershire sauce, and smoked paprika to the slow cooker.
12. Stir all ingredients until thoroughly combined.
13. Cover and cook on LOW heat for 6 hours or HIGH heat for 3 hours.
14. Thirty minutes before serving, cook the egg noodles according to package directions until al dente.
15. Drain the cooked noodles and toss with unsalted butter to prevent sticking.
16. Turn off the slow cooker and stir in the crème fraîche until fully incorporated and the sauce is creamy.
17. Fold in the cooked egg noodles until evenly coated with the stroganoff sauce.
18. Garnish with fresh chopped parsley just before serving.

Perfectly creamy with tender beef and earthy mushrooms, this stroganoff achieves a luxurious texture that clings beautifully to each noodle. Present it in shallow bowls with an extra dollop of crème fraîche and crusty bread for sopping up the rich sauce.

Crockpot Hamburger and Rice Skillet

Many busy home cooks find themselves searching for hearty, hands-off meals that deliver comfort without complexity. Mastering this Crockpot Hamburger and Rice Skillet requires just a few simple techniques to achieve perfectly tender rice and richly developed flavors, making it an ideal weeknight solution.

Ingredients

• 1 pound 85% lean ground beef
• 1 cup long-grain white rice, rinsed until water runs clear
• 2 cups unsalted beef stock, warmed to 120°F
• 1 cup finely diced yellow onion
• 3 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 2 teaspoons smoked paprika
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• 2 tablespoons unsalted butter, cubed
• ¼ cup fresh parsley, finely chopped

Instructions

1. Heat a large skillet over medium-high heat until a drop of water sizzles upon contact.
2. Add ground beef, breaking it into small crumbles with a wooden spoon, and cook for 5-7 minutes until no pink remains.
3. Stir in diced onion and cook for 4 minutes until translucent but not browned.
4. Add minced garlic and cook for 1 minute until fragrant, being careful not to scorch it.
5. Sprinkle smoked paprika, sea salt, and black pepper over the beef mixture, stirring to coat evenly.
6. Transfer the seasoned beef mixture to a 6-quart slow cooker.
7. Add rinsed long-grain rice to the slow cooker, distributing it evenly over the beef.
8. Pour warmed beef stock and Worcestershire sauce over the rice, ensuring all grains are submerged.
9. Dot the surface with cubed unsalted butter for added richness.
10. Cover and cook on LOW for 2.5 hours until rice is tender and liquid is fully absorbed.
11. Turn off the slow cooker and let rest, covered, for 10 minutes to allow steam to finish cooking the rice.
12. Fluff the mixture with a fork, then stir in freshly chopped parsley until evenly distributed.

Just before serving, the grains remain distinct yet tender, having absorbed the savory beef essence. Juicy morsels of beef contrast beautifully with the fluffy rice, while the smoked paprika adds a subtle smokiness that permeates every bite. For a vibrant twist, top with quick-pickled red onions or serve alongside roasted broccoli spears to complete this satisfying meal.

Easy Crockpot Sloppy Joe Sandwiches

Unquestionably, slow-cooked meals transform humble ingredients into deeply flavorful comfort food with minimal effort. Using your crockpot for these sloppy joes develops complex, melded flavors that stovetop versions simply can’t achieve. This methodical approach ensures perfect texture and balanced seasoning every time.

Ingredients

– 1.5 pounds grass-fed ground beef, 85% lean
– 1 medium yellow onion, finely diced
– 1 large red bell pepper, seeded and finely diced
– 3 cloves garlic, minced
– 1 cup tomato purée
– 1/2 cup ketchup
– 2 tablespoons Worcestershire sauce
– 1 tablespoon Dijon mustard
– 1 tablespoon apple cider vinegar
– 1 tablespoon light brown sugar, packed
– 1 teaspoon smoked paprika
– 1/2 teaspoon celery seed
– 6 brioche hamburger buns, lightly toasted

Instructions

1. Heat a large skillet over medium-high heat until a drop of water sizzles immediately upon contact.
2. Add the grass-fed ground beef to the dry skillet, breaking it apart with a wooden spoon into small crumbles.
3. Cook the beef for 6-8 minutes until thoroughly browned, stirring occasionally to ensure even cooking.
4. Transfer the browned beef to your crockpot using a slotted spoon, leaving excess fat behind in the skillet.
5. Add the finely diced yellow onion and red bell pepper to the same skillet, cooking for 4-5 minutes until softened.
6. Stir in the minced garlic and cook for 30 seconds until fragrant but not browned.
7. Combine the tomato purée, ketchup, Worcestershire sauce, Dijon mustard, apple cider vinegar, light brown sugar, smoked paprika, and celery seed in a medium bowl.
8. Pour the vegetable mixture and sauce ingredients into the crockpot with the beef.
9. Stir all ingredients until thoroughly combined and evenly distributed.
10. Cover the crockpot and cook on LOW heat for 6 hours, resisting the urge to lift the lid during cooking.
11. After 6 hours, uncover and stir the mixture to check consistency.
12. Cook uncovered for an additional 30 minutes if the sauce appears too thin.
13. Lightly toast the brioche hamburger buns in a 350°F oven for 3-4 minutes until golden around the edges.
14. Spoon the sloppy joe mixture generously onto the bottom halves of the toasted brioche buns.

Perfectly balanced between sweet and tangy, the slow-cooked sauce clings beautifully to the tender beef without being watery. For a creative twist, serve the mixture over crispy potato wedges or stuff it into hollowed-out bell peppers for a low-carb option that maintains all the classic flavors.

Slow Cooker Hamburger Chili

Keeping weeknight dinners both effortless and satisfying is every home cook’s goal, which is precisely why this slow cooker hamburger chili deserves a permanent spot in your recipe rotation. Knowing you can achieve deep, developed flavors with minimal hands-on time makes this dish particularly appealing for busy households.

Ingredients

– 1 pound grass-fed ground beef, 85% lean
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 tablespoons extra virgin olive oil
– 1 (28-ounce) can crushed San Marzano tomatoes
– 1 (15-ounce) can dark red kidney beans, drained and rinsed
– 1 (15-ounce) can pinto beans, drained and rinsed
– 2 cups beef bone broth
– 2 tablespoons chili powder
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– 1 teaspoon dried oregano
– ½ teaspoon cayenne pepper
– 1½ teaspoons fine sea salt
– ½ teaspoon freshly cracked black pepper

Instructions

1. Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 pound grass-fed ground beef, breaking it apart with a wooden spoon, and cook for 5–7 minutes until browned.
3. Stir in 1 large finely diced yellow onion and cook for 4 minutes until translucent.
4. Add 3 cloves minced garlic and cook for 1 minute until fragrant.
5. Transfer the beef mixture to a 6-quart slow cooker.
6. Pour in 1 (28-ounce) can crushed San Marzano tomatoes, 2 cups beef bone broth, 1 (15-ounce) can drained dark red kidney beans, and 1 (15-ounce) can drained pinto beans.
7. Sprinkle 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, ½ teaspoon cayenne pepper, 1½ teaspoons fine sea salt, and ½ teaspoon freshly cracked black pepper over the mixture.
8. Stir all ingredients until fully combined.
9. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours.
10. Ladle the chili into bowls and serve immediately. But beyond its classic presentation, this chili develops a wonderfully thick, spoon-coating texture with layers of smoky heat from the paprika and cayenne. Consider serving it over baked potatoes or topping with sharp cheddar and pickled jalapeños for contrasting flavors and textures.

Crockpot Hamburger Tater Tot Casserole

Perfect for busy weeknights, this Crockpot Hamburger Tater Tot Casserole requires minimal prep but delivers maximum comfort. Preparing this hearty dish involves simple layering techniques and slow cooking to develop deep, savory flavors that will satisfy the whole family.

Ingredients

• 1 pound 85% lean ground beef
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 (10.5 ounce) can condensed cream of mushroom soup
• 1 cup whole milk
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon freshly ground black pepper
• 2 cups shredded sharp cheddar cheese
• 1 (32 ounce) package frozen tater tots
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat a large skillet over medium-high heat and brown the ground beef for 6-8 minutes, breaking it into small crumbles with a wooden spoon.
2. Add the diced onion and cook for 4-5 minutes until translucent, stirring frequently to prevent burning.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Transfer the beef mixture to a 6-quart slow cooker, spreading it evenly across the bottom.
5. In a medium bowl, whisk together the condensed cream of mushroom soup, whole milk, Worcestershire sauce, smoked paprika, and black pepper until fully incorporated.
6. Pour the soup mixture over the beef layer, spreading it evenly with a spatula.
7. Sprinkle 1 1/2 cups of shredded cheddar cheese over the sauce layer in an even distribution.
8. Arrange the frozen tater tots in a single, tightly packed layer covering the entire surface.
9. Cover and cook on LOW heat for 5-6 hours until the casserole is bubbly around the edges and the tater tots are golden brown.
10. Sprinkle the remaining 1/2 cup cheddar cheese over the tater tots and cook uncovered for 15 minutes until the cheese melts completely.
11. Garnish with fresh chopped parsley before serving directly from the slow cooker.

Just out of the slow cooker, this casserole presents a wonderful textural contrast between the crispy tater tot topping and the creamy, savory beef base beneath. The smoked paprika adds a subtle warmth that complements the sharp cheddar beautifully, making it perfect for serving alongside a crisp green salad or steamed vegetables to balance the richness.

Cheesy Crockpot Hamburger Dip

Beginner cooks will appreciate how this cheesy crockpot hamburger dip transforms simple ingredients into a crowd-pleasing appetizer with minimal effort. By layering flavors slowly in the crockpot, you’ll achieve a perfectly melted, cohesive dip every time. Building this dish methodically ensures each component contributes to the final rich, savory result.

Ingredients

• 1 pound grass-fed ground beef, 80/20 lean-to-fat ratio
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 8 ounces cream cheese, full-fat, room temperature
• 1 cup sour cream
• 1 10-ounce can diced tomatoes with green chilies, undrained
• 2 cups sharp cheddar cheese, freshly grated
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup whole milk

Instructions

1. Heat a large skillet over medium-high heat until a drop of water sizzles upon contact.
2. Add the ground beef, breaking it into small crumbles with a wooden spoon as it cooks.
3. Cook the beef for 6-8 minutes until fully browned and no pink remains, stirring frequently to ensure even cooking.
4. Add the diced onion to the skillet and cook for 3-4 minutes until translucent and fragrant.
5. Stir in the minced garlic and cook for 1 minute until aromatic but not browned.
6. Transfer the beef mixture to a 4-quart slow cooker using a slotted spoon to drain excess grease.
7. Add the room-temperature cream cheese to the slow cooker, placing it in dollops across the beef mixture.
8. Pour the sour cream evenly over the cream cheese.
9. Add the undrained diced tomatoes with green chilies, distributing them uniformly.
10. Sprinkle the freshly grated cheddar cheese over the entire mixture.
11. Drizzle the Worcestershire sauce evenly across the surface.
12. Season with smoked paprika and freshly ground black pepper.
13. Gently pour the whole milk around the edges of the mixture.
14. Cover the slow cooker and cook on LOW heat for 2 hours, resisting the urge to stir during the first hour to allow proper melting.
15. After 2 hours, remove the lid and stir vigorously until all ingredients are fully incorporated and smooth.
16. Continue cooking uncovered on LOW for 15-20 minutes to slightly thicken the dip, checking consistency at 15 minutes.
17. Serve immediately while hot and bubbly. Our finished dip boasts a luxuriously creamy texture with distinct savory beef notes cutting through the rich cheese base. Opt for sturdy dippers like thick-cut potato chips or toasted baguette slices to support the weight of this substantial dip, or spoon it over baked potatoes for an elevated comfort food experience.

Slow Cooker Hamburger Vegetable Soup

Gently simmering in your slow cooker all day, this hearty hamburger vegetable soup transforms simple ingredients into a deeply satisfying meal that practically cooks itself while you go about your day. Ground beef mingles with garden vegetables in a rich tomato broth that develops incredible depth of flavor through hours of low, slow cooking. Perfect for busy weeknights or lazy weekends, this hands-off approach yields restaurant-quality results with minimal effort.

Ingredients

• 1 pound grass-fed ground beef, 80/20 lean-to-fat ratio
• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups beef bone broth
• 1 (28-ounce) can San Marzano tomatoes, crushed by hand
• 2 cups Yukon Gold potatoes, peeled and diced into ½-inch cubes
• 1½ cups carrots, peeled and sliced into ¼-inch rounds
• 1 cup celery, sliced into ¼-inch pieces
• 2 teaspoons Diamond Crystal kosher salt
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• 2 bay leaves
• ¼ cup fresh Italian parsley, finely chopped

Instructions

1. Heat a large skillet over medium-high heat and add 1 tablespoon extra virgin olive oil.
2. Add 1 pound grass-fed ground beef and cook for 5-7 minutes, breaking it into small crumbles with a wooden spoon until no pink remains.
3. Transfer the browned beef to a 6-quart slow cooker using a slotted spoon, leaving any excess fat behind in the skillet.
4. Add the remaining 1 tablespoon extra virgin olive oil to the same skillet and reduce heat to medium.
5. Sauté 1 large finely diced yellow onion for 4-5 minutes until translucent and fragrant.
6. Add 3 cloves minced garlic and cook for 1 minute until aromatic but not browned.
7. Transfer the onion-garlic mixture to the slow cooker with the beef.
8. Add 4 cups beef bone broth, 1 can hand-crushed San Marzano tomatoes, 2 cups diced Yukon Gold potatoes, 1½ cups sliced carrots, and 1 cup sliced celery to the slow cooker.
9. Season with 2 teaspoons Diamond Crystal kosher salt, 1 teaspoon freshly cracked black pepper, 1 teaspoon dried oregano, and ½ teaspoon smoked paprika.
10. Add 2 bay leaves and stir all ingredients until thoroughly combined.
11. Cover and cook on LOW heat for 7-8 hours or HIGH heat for 4-5 hours until potatoes are fork-tender and carrots have softened completely.
12. Remove and discard the bay leaves using tongs.
13. Stir in ¼ cup finely chopped fresh Italian parsley just before serving.

Key to this soup’s appeal is the way the potatoes break down slightly, naturally thickening the broth while the carrots retain a pleasant bite. The smoked paprika adds a subtle smokiness that complements the rich beef flavor beautifully. For an elevated presentation, serve in shallow bowls garnished with extra parsley and crusty artisan bread for dipping into the deeply developed tomato broth.

Crockpot Hamburger and Bean Casserole

On brisk autumn evenings when time is precious but comfort is essential, this Crockpot Hamburger and Bean Casserole delivers hearty satisfaction with minimal effort. Organizing your ingredients before beginning ensures a smooth cooking process, and the slow cooker does most of the work while you attend to other matters. Offering layers of savory flavor and tender texture, this dish transforms simple components into a complete meal.

Ingredients

• 1 pound grass-fed ground beef, 85% lean
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tablespoons extra virgin olive oil
• 1 cup low-sodium beef broth
• 1 (15-ounce) can dark red kidney beans, drained and rinsed
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 (8-ounce) can tomato sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• ½ teaspoon freshly cracked black pepper
• 1 teaspoon fine sea salt
• 2 bay leaves
• 1 cup sharp cheddar cheese, freshly grated
• 2 tablespoons fresh parsley, finely chopped

Instructions

1. Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 large finely diced yellow onion and sauté for 4-5 minutes until translucent and fragrant.
3. Add 3 cloves minced garlic and cook for 1 minute until aromatic but not browned.
4. Incorporate 1 pound grass-fed ground beef, breaking it apart with a wooden spoon, and cook for 6-7 minutes until thoroughly browned.
5. Transfer the beef mixture to a 6-quart slow cooker using a slotted spoon to drain excess grease.
6. Add 1 cup low-sodium beef broth, 1 can drained dark red kidney beans, 1 can drained cannellini beans, and 1 can tomato sauce to the slow cooker.
7. Stir in 1 tablespoon Worcestershire sauce, 1 teaspoon smoked paprika, ½ teaspoon freshly cracked black pepper, 1 teaspoon fine sea salt, and 2 bay leaves until fully combined.
8. Cover and cook on LOW heat for 6 hours or HIGH heat for 3 hours, until flavors are fully melded.
9. Remove and discard the bay leaves using tongs.
10. Sprinkle 1 cup freshly grated sharp cheddar cheese evenly over the casserole surface.
11. Cover and cook for an additional 15 minutes on HIGH until cheese is completely melted.
12. Garnish with 2 tablespoons finely chopped fresh parsley before serving.

Lusciously creamy beans mingle with savory beef in a rich tomato-infused broth that thickens beautifully during the slow cooking process. Layering this casserole over crispy roasted potatoes or serving it alongside crusty artisan bread creates wonderful textural contrasts. Leftovers develop even deeper flavor when refrigerated overnight, making this an ideal make-ahead meal for busy households.

Easy Crockpot Hamburger Pizza Pasta

Unbelievably simple yet satisfying, this one-pot wonder transforms humble ingredients into a comforting family meal that practically cooks itself. Using your slow cooker means minimal hands-on time while achieving maximum flavor development through gentle, prolonged simmering. You’ll appreciate how the pasta absorbs all the savory notes from the other components during the cooking process.

Ingredients

– 1 pound grass-fed ground beef, 85% lean
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 (24-ounce) jar premium marinara sauce
– 4 cups low-sodium beef broth
– 12 ounces rotini pasta, uncooked
– 8 ounces whole milk mozzarella cheese, freshly shredded
– 4 ounces pepperoni slices, quartered
– 2 tablespoons unsalted butter
– 1 teaspoon dried oregano
– ½ teaspoon crushed red pepper flakes
– ¼ cup freshly grated Parmigiano-Reggiano cheese

Instructions

1. Heat a large skillet over medium-high heat until water droplets sizzle upon contact.
2. Add the grass-fed ground beef and cook for 5-7 minutes, breaking it into small crumbles with a wooden spoon.
3. Incorporate the finely diced yellow onion and continue cooking for 4 minutes until the onion becomes translucent.
4. Stir in the minced garlic and cook for 1 additional minute until fragrant.
5. Transfer the beef mixture to your slow cooker insert using a slotted spoon to drain excess grease.
6. Pour the premium marinara sauce and low-sodium beef broth into the slow cooker.
7. Add the uncooked rotini pasta, dried oregano, and crushed red pepper flakes, stirring to combine thoroughly.
8. Arrange the quartered pepperoni slices evenly across the surface.
9. Cover and cook on HIGH setting for 2 hours without opening the lid to maintain consistent temperature.
10. Test pasta doneness by sampling one piece—it should be al dente with slight resistance.
11. Dot the surface with unsalted butter and layer the freshly shredded mozzarella cheese evenly.
12. Replace the lid and cook for 15 additional minutes until the cheese is completely melted and bubbly.
13. Sprinkle with freshly grated Parmigiano-Reggiano cheese just before serving.

Your finished dish boasts wonderfully tender pasta enveloped in rich, meaty sauce with perfectly melted cheese creating delightful textural contrasts. The pepperoni infuses subtle spice throughout while the Parmigiano-Reggiano adds a salty complexity that elevates the entire experience. Consider serving individual portions in warmed bowls topped with fresh basil leaves for a restaurant-quality presentation at home.

Slow Cooker Hamburger and Gravy

Just imagine coming home to the comforting aroma of savory beef and rich gravy that’s been simmering all day—this slow cooker hamburger and gravy delivers exactly that with minimal effort. Join me as we walk through each simple step to create this hearty, family-friendly meal.

Ingredients

– 1 ½ pounds 80/20 ground beef chuck
– 1 large yellow onion, finely diced
– 2 cloves garlic, minced
– 3 tablespoons unsalted butter
– ¼ cup all-purpose flour
– 2 cups low-sodium beef broth
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried thyme
– ½ teaspoon freshly ground black pepper
– ¼ cup heavy cream
– 2 tablespoons chopped fresh parsley

Instructions

1. Heat a large skillet over medium-high heat and add the ground beef chuck, breaking it into small crumbles with a wooden spoon. 2. Cook the beef for 6–8 minutes, stirring occasionally, until it is fully browned and no pink remains. 3. Add the finely diced yellow onion and minced garlic to the skillet, cooking for 3–4 minutes until the onion is translucent and fragrant. 4. Drain any excess fat from the skillet using a slotted spoon, then transfer the beef mixture to a 6-quart slow cooker. 5. In the same skillet, melt the unsalted butter over medium heat until it bubbles lightly. 6. Sprinkle the all-purpose flour into the melted butter, whisking continuously for 1–2 minutes to form a pale golden roux. 7. Gradually pour in the low-sodium beef broth while whisking constantly to prevent lumps from forming. 8. Stir in the Worcestershire sauce, dried thyme, and freshly ground black pepper, then bring the mixture to a gentle simmer for 2–3 minutes until slightly thickened. 9. Pour the gravy mixture over the beef in the slow cooker, stirring to combine all ingredients evenly. 10. Cover and cook on low heat for 6 hours or on high heat for 3 hours, until the flavors are fully melded. 11. Stir in the heavy cream and chopped fresh parsley during the last 15 minutes of cooking to incorporate. 12. Serve the hamburger and gravy hot over mashed potatoes, egg noodles, or toasted bread. On finishing, the gravy will be luxuriously velvety with a deep, umami-rich flavor from the slow-cooked beef and aromatics. For a rustic twist, spoon it over crispy roasted potatoes or stir in sautéed mushrooms just before serving to add an earthy dimension.

Crockpot Hamburger Stuffed Peppers

Hamburger stuffed peppers offer that perfect combination of convenience and comfort, transforming simple ingredients into a satisfying meal with minimal effort. This slow-cooker version allows the flavors to meld beautifully while you go about your day, resulting in tender peppers filled with savory goodness that practically make themselves. Let’s walk through creating this effortless dinner step by step.

Ingredients

– 4 large bell peppers, mixed colors
– 1 pound grass-fed ground beef, 85/15 lean-to-fat ratio
– 1 cup arborio rice, uncooked
– 1 cup sweet yellow onion, finely diced
– 3 garlic cloves, minced
– 1 (15-ounce) can fire-roasted diced tomatoes, undrained
– 1 cup sharp cheddar cheese, freshly grated
– 2 tablespoons Worcestershire sauce
– 1 tablespoon tomato paste
– 1 teaspoon smoked paprika
– ½ teaspoon dried oregano
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper
– ½ cup beef bone broth

Instructions

1. Slice the tops off all four bell peppers and remove the seeds and membranes, creating hollow vessels.
2. Finely dice the reserved pepper tops and set aside for the filling mixture.
3. Heat a large skillet over medium-high heat and brown the ground beef for 5-7 minutes until no pink remains.
4. Add the diced onion and minced garlic to the skillet, cooking for 3-4 minutes until fragrant and translucent.
5. Stir in the uncooked arborio rice, coating it thoroughly with the meat mixture.
6. Incorporate the fire-roasted diced tomatoes with their juices, Worcestershire sauce, and tomato paste.
7. Season the mixture with smoked paprika, dried oregano, fine sea salt, and freshly ground black pepper.
8. Remove the skillet from heat and fold in half of the freshly grated sharp cheddar cheese.
9. Spoon the filling mixture evenly into the hollowed bell peppers, packing gently but not overfilling.
10. Arrange the stuffed peppers upright in your slow cooker, ensuring they don’t touch the sides.
11. Pour the beef bone broth around the base of the peppers, not over the filling.
12. Cover and cook on LOW heat for 5-6 hours until peppers are tender and rice is fully cooked.
13. Sprinkle the remaining sharp cheddar cheese over the tops of the peppers during the final 15 minutes of cooking.
14. Carefully remove the peppers from the slow cooker using tongs and a slotted spoon.

When these peppers emerge from the slow cooker, the bell pepper shells become meltingly tender while the filling develops a rich, cohesive texture from the slowly cooked arborio rice. The fire-roasted tomatoes impart a subtle smokiness that complements the savory beef, creating layers of flavor in every bite. For an elegant presentation, serve each pepper atop a pool of the reduced cooking liquid or alongside crusty artisan bread to soak up the delicious juices.

Lazy Crockpot Hamburger and Dumplings

Creating a comforting meal with minimal effort is every home cook’s dream, and this slow-cooked masterpiece delivers exactly that with tender beef and fluffy dumplings simmered to perfection. Consider this your new go-to recipe for busy weeknights when you want hearty satisfaction without the kitchen fuss.

Ingredients

– 1 pound grass-fed ground beef (80/20 blend)
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 4 cups beef bone broth
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon fine sea salt
– 1/2 cup whole milk
– 2 tablespoons unsalted butter, melted
– 1 teaspoon fresh thyme leaves
– 1/2 teaspoon freshly ground black pepper

Instructions

1. Set your crockpot to the high heat setting and allow it to preheat for 15 minutes.
2. Crumble the grass-fed ground beef directly into the crockpot insert, breaking it into small pieces with a wooden spoon.
3. Add the finely diced yellow onion and minced garlic to the beef, stirring to combine thoroughly.
4. Pour in the beef bone broth, ensuring it covers the meat mixture completely.
5. Cover the crockpot and cook on high for 2 hours, until the beef is fully cooked and tender.
6. While the beef cooks, prepare the dumpling dough by whisking together the all-purpose flour, baking powder, and fine sea salt in a medium mixing bowl.
7. Create a well in the center of the dry ingredients and pour in the whole milk and melted unsalted butter.
8. Gently fold the wet ingredients into the dry mixture using a rubber spatula until just combined, being careful not to overmix.
9. After 2 hours, uncover the crockpot and stir in the fresh thyme leaves and freshly ground black pepper.
10. Drop tablespoon-sized portions of the dumpling dough directly onto the simmering beef broth, spacing them evenly across the surface.
11. Replace the crockpot lid and continue cooking on high for 25 minutes, until the dumplings have doubled in size and appear fluffy.
12. Test dumpling doneness by inserting a toothpick into the center of one dumpling – it should come out clean with no wet dough clinging to it.
13. Carefully remove the crockpot insert using oven mitts and let the dish rest for 5 minutes before serving.

When you spoon into this comforting creation, you’ll discover pillowy dumplings that have absorbed the rich beef broth, creating a perfect textural contrast with the tender ground beef. The thyme adds an herbal brightness that cuts through the richness, making each bite more complex than you’d expect from such an easy preparation. For a creative twist, serve it in shallow bowls with a sprinkle of fresh parsley or alongside a crisp green salad to balance the heartiness.

Summary

Whether you’re juggling work, school, or family activities, these 20 crockpot hamburger recipes are here to make your weeknights easier and more delicious. We hope you find some new family favorites! Give them a try, then come back and let us know which recipes you loved most. Don’t forget to share this article on Pinterest so other busy cooks can discover these tasty meals too.