Kick back and relax while your crock pot does all the work! These 20 hearty ground beef recipes deliver maximum comfort with minimal effort—perfect for busy weeknights or cozy weekends. From classic chili to creative casseroles, you’ll find delicious, family-friendly meals that practically cook themselves. Get ready to discover your new favorite dump-and-go dinners!
Slow Cooker Ground Beef Chili
Tackling dinner just got easier with this hands-off slow cooker chili that practically cooks itself while you go about your day. This hearty ground beef chili develops deep, complex flavors during the long, gentle simmer, making it perfect for busy weeknights or cozy weekends when you want maximum flavor with minimal effort.
Ingredients
– 2 pounds of ground beef (I like 85/15 for good flavor without being too greasy)
– 1 large yellow onion, chopped into small pieces
– 4 cloves of garlic, minced nice and fine
– 2 cans (15 ounces each) of kidney beans, drained and rinsed
– 1 can (28 ounces) of crushed tomatoes
– 1 can (6 ounces) of tomato paste
– 2 cups of beef broth (low sodium works best for controlling salt)
– 2 tablespoons of chili powder (the main flavor builder)
– 1 tablespoon of ground cumin
– 1 teaspoon of smoked paprika
– A couple of bay leaves for that subtle background note
– A good pinch of salt and several grinds of black pepper
Instructions
1. Heat a large skillet over medium-high heat and brown the ground beef, breaking it into small crumbles with a wooden spoon as it cooks for about 8-10 minutes until no pink remains.
2. Transfer the browned beef to your slow cooker using a slotted spoon, leaving any excess grease behind in the skillet.
3. Add the chopped onion to the same skillet and cook for 5-7 minutes until softened and slightly translucent, scraping up any browned bits from the beef.
4. Stir in the minced garlic and cook for exactly 1 minute until fragrant but not browned, then transfer this mixture to the slow cooker.
5. Add the drained kidney beans, crushed tomatoes, tomato paste, beef broth, chili powder, cumin, smoked paprika, bay leaves, salt, and black pepper to the slow cooker.
6. Stir everything together thoroughly until the tomato paste is fully incorporated and no dry spots remain.
7. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the flavors have melded together beautifully.
8. Remove the bay leaves and give the chili one final stir before serving. Really, the magic happens in that long, slow simmer where the beef becomes incredibly tender and the spices meld into a rich, complex flavor profile. The texture turns out thick and hearty with just the right balance between the tender beef, creamy beans, and tomato base – try serving it over baked potatoes or with a generous sprinkle of sharp cheddar cheese for a satisfying meal that improves even more the next day.
Crock Pot Beef and Potato Casserole
You know those days when you want something hearty and comforting without spending hours in the kitchen? This Crock Pot Beef and Potato Casserole is your answer—it’s a simple, layered dish that practically cooks itself while filling your home with the most inviting aroma. Let’s walk through it step by step, so you can nail it on the first try.
Ingredients
– About 1.5 pounds of ground beef
– A couple of large russet potatoes, thinly sliced
– One yellow onion, chopped
– Two cups of shredded cheddar cheese
– A 10.5-ounce can of cream of mushroom soup
– Half a cup of beef broth
– A splash of Worcestershire sauce
– A tablespoon of olive oil
– A teaspoon of garlic powder
– Salt and black pepper, just a good pinch of each
Instructions
1. Heat 1 tablespoon of olive oil in a skillet over medium-high heat until it shimmers.
2. Add 1.5 pounds of ground beef and cook for 5–7 minutes, breaking it up with a spoon until no pink remains.
3. Stir in the chopped yellow onion and cook for another 3–4 minutes until the onion softens.
4. Drain any excess grease from the skillet—this keeps the casserole from being too oily.
5. In a small bowl, mix the 10.5-ounce can of cream of mushroom soup, half a cup of beef broth, a splash of Worcestershire sauce, 1 teaspoon of garlic powder, and a pinch each of salt and black pepper until smooth.
6. Layer half of the thinly sliced russet potatoes in the bottom of your Crock Pot.
7. Spread half of the cooked beef and onion mixture evenly over the potatoes.
8. Pour half of the soup mixture over the beef layer, then sprinkle 1 cup of shredded cheddar cheese on top.
9. Repeat the layers with the remaining potatoes, beef, soup mixture, and cheese.
10. Cover the Crock Pot and cook on low heat for 6–7 hours, or until the potatoes are tender when pierced with a fork.
11. Let the casserole rest for 10 minutes before serving to allow the layers to set. Just imagine digging into this—the potatoes soak up all the savory flavors, the beef stays juicy, and that cheesy top adds a creamy richness. Jazz it up with a side of steamed green beans or a crisp salad for a complete, cozy meal that’ll have everyone asking for seconds.
Easy Slow Cooker Beef Tacos
Browning that beef is your first step toward taco night perfection—this slow cooker method transforms simple ingredients into tender, flavorful filling with minimal effort. Just set it and forget it while the spices meld together beautifully. You’ll be amazed how hands-off this recipe truly is.
Ingredients
– About 2 pounds of chuck roast, cut into 1-inch chunks
– A couple of tablespoons of olive oil
– One large yellow onion, chopped
– 4 cloves of garlic, minced
– A 14.5-ounce can of diced tomatoes with their juices
– A 4-ounce can of diced green chiles
– A couple of tablespoons of chili powder
– A teaspoon of ground cumin
– A teaspoon of dried oregano
– Half a teaspoon of smoked paprika
– A good splash of beef broth, about 1 cup
– A couple of teaspoons of lime juice
– Salt to season
Instructions
1. Pat the beef chunks completely dry with paper towels—this helps them brown properly instead of steaming.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
3. Working in batches to avoid crowding, sear the beef chunks for 2-3 minutes per side until deeply browned.
4. Transfer all seared beef to your slow cooker insert.
5. Add the chopped onion and minced garlic to the same skillet and cook for 3-4 minutes until fragrant and slightly softened.
6. Scrape the onion-garlic mixture into the slow cooker with the beef.
7. Pour in the entire can of diced tomatoes with their juices.
8. Add the can of diced green chiles, including the liquid.
9. Sprinkle in 2 tablespoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of oregano, and ½ teaspoon of smoked paprika.
10. Pour 1 cup of beef broth over everything—the liquid should come about halfway up the beef chunks.
11. Stir all ingredients gently to combine, making sure the spices are evenly distributed.
12. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours until the beef shreds easily with a fork.
13. Carefully remove the lid and use two forks to shred all the beef directly in the slow cooker.
14. Stir in 2 teaspoons of fresh lime juice and season with salt until perfectly balanced.
15. Let the shredded beef sit in the warm slow cooker for 10 minutes to absorb the final flavors. Just before serving, stir in 2 teaspoons of fresh lime juice to brighten everything up. Juicy and fall-apart tender, this beef develops incredible depth from the slow simmering process. The shredded meat holds just enough sauce to keep your taco shells from cracking while adding wonderful moisture. Try serving it over crispy tostadas with cool crema or wrapped in warm flour tortillas with pickled red onions for extra zing.
Ground Beef Stroganoff in the Crock Pot
Perfect for busy weeknights, this ground beef stroganoff transforms simple ingredients into a comforting meal with minimal effort. Let your slow cooker do the work while you go about your day, coming home to rich, creamy flavors that taste like you spent hours in the kitchen.
Ingredients
– 1 pound of ground beef
– A couple of yellow onions, chopped
– A few cloves of garlic, minced
– 8 ounces of sliced mushrooms
– 2 cups of beef broth
– A splash of Worcestershire sauce
– 1 cup of sour cream
– 2 tablespoons of all-purpose flour
– 12 ounces of egg noodles
– A pinch of salt and black pepper
– A handful of fresh parsley, chopped
Instructions
1. Brown 1 pound of ground beef in a skillet over medium-high heat for 5–7 minutes, breaking it into small crumbles with a spoon until no pink remains.
2. Drain any excess grease from the skillet using a colander or spoon to avoid a greasy final dish.
3. Transfer the browned beef to your crock pot, spreading it evenly across the bottom.
4. Add the chopped onions, minced garlic, and sliced mushrooms to the crock pot, stirring to combine with the beef.
5. Pour in 2 cups of beef broth and a splash of Worcestershire sauce, ensuring the liquid covers the ingredients for even cooking.
6. Season with a pinch of salt and black pepper, then stir everything together gently.
7. Cover the crock pot and cook on low heat for 6 hours or high heat for 3 hours, until the onions are tender and the flavors have melded.
8. In a small bowl, whisk 1 cup of sour cream with 2 tablespoons of all-purpose flour until smooth to prevent lumps in the sauce.
9. Stir the sour cream mixture into the crock pot, blending it thoroughly with the beef and vegetables.
10. Cook for an additional 30 minutes on low heat, uncovered, to allow the sauce to thicken slightly.
11. While the sauce thickens, cook 12 ounces of egg noodles in boiling water according to package directions, usually 8–10 minutes, until al dente.
12. Drain the noodles and divide them among serving bowls, then ladle the stroganoff over the top.
13. Garnish with chopped fresh parsley for a fresh, colorful finish.
Flavorful and creamy, this stroganoff boasts tender beef and mushrooms in a velvety sauce that clings perfectly to the noodles. For a fun twist, serve it over mashed potatoes or with a side of crusty bread to soak up every last bit of the rich gravy.
Slow Cooker Cheesy Beef Pasta
Finally, let’s make a comforting slow cooker meal that practically cooks itself while filling your kitchen with incredible aromas. This cheesy beef pasta combines rich flavors with minimal effort, perfect for busy weeknights when you want something satisfying without the fuss. Follow these simple steps for a foolproof dinner that will become a regular in your rotation.
Ingredients
– 1 pound of ground beef
– A couple of cloves of garlic, minced
– One medium onion, chopped
– A 24-ounce jar of your favorite marinara sauce
– 2 cups of beef broth
– A pound of rotini pasta
– 2 cups of shredded cheddar cheese
– A splash of olive oil
– A teaspoon of Italian seasoning
– Half a teaspoon of salt
– A quarter teaspoon of black pepper
Instructions
1. Heat a splash of olive oil in a large skillet over medium-high heat until it shimmers.
2. Add the chopped onion and cook for 4-5 minutes until translucent and slightly softened.
3. Stir in the minced garlic and cook for 1 minute until fragrant but not browned.
4. Add the ground beef to the skillet, breaking it up with a wooden spoon as it cooks.
5. Cook the beef for 6-8 minutes until no pink remains, then drain any excess grease.
6. Transfer the beef mixture to your slow cooker insert.
7. Pour in the entire jar of marinara sauce and 2 cups of beef broth.
8. Add the Italian seasoning, salt, and black pepper, then stir everything together until well combined.
9. Cover and cook on LOW for 6 hours or HIGH for 3 hours until the flavors meld together.
10. Uncover and stir in the dry rotini pasta until all noodles are submerged in the sauce.
11. Cover and cook on HIGH for 45-60 minutes until the pasta is al dente, stirring halfway through to prevent sticking.
12. Turn off the slow cooker and stir in 1½ cups of shredded cheddar cheese until melted and creamy.
13. Sprinkle the remaining ½ cup of cheese over the top and let it sit for 5 minutes to melt slightly.
My favorite thing about this dish is how the pasta absorbs the rich beef flavor while staying perfectly tender. The cheesy topping creates a beautiful golden crust if you briefly broil it in oven-safe bowls. Serve it with garlic bread for dipping into the extra sauce, and watch how quickly it disappears from dinner plates.
Crock Pot Beef and Mushroom Stew
Now that chilly weather has arrived, nothing beats coming home to a warm, comforting stew that’s been slowly simmering all day. This Crock Pot beef and mushroom stew requires minimal effort but delivers maximum flavor, making it perfect for busy weeknights or lazy weekends. Let me walk you through each simple step to create this cozy meal.
Ingredients
– 2 pounds of beef chuck, cut into 1-inch cubes
– 1 pound of cremini mushrooms, sliced
– 1 large yellow onion, chopped
– 3 cloves of garlic, minced
– 3 medium carrots, cut into ½-inch rounds
– 2 stalks of celery, chopped
– 3 cups of beef broth
– ¼ cup of tomato paste
– 2 tablespoons of Worcestershire sauce
– ¼ cup of all-purpose flour
– 2 tablespoons of olive oil
– 1 teaspoon of dried thyme
– 2 bay leaves
– A good pinch of salt and black pepper
Instructions
1. Pat the beef cubes completely dry with paper towels to ensure they brown properly instead of steaming.
2. Season the beef generously with salt and pepper on all sides.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
4. Working in batches to avoid crowding, brown the beef cubes for 2-3 minutes per side until they develop a deep brown crust.
5. Transfer the browned beef to your Crock Pot using tongs.
6. Add the chopped onion to the same skillet and cook for 4-5 minutes until softened and translucent.
7. Stir in the minced garlic and cook for 30 seconds until fragrant.
8. Sprinkle ¼ cup of flour over the onion mixture and cook for 1 minute while stirring constantly to cook out the raw flour taste.
9. Whisk in 3 cups of beef broth gradually until the mixture is smooth and thickened.
10. Stir in ¼ cup of tomato paste and 2 tablespoons of Worcestershire sauce until fully incorporated.
11. Pour this sauce mixture over the beef in the Crock Pot.
12. Add the sliced mushrooms, carrot rounds, chopped celery, 1 teaspoon of dried thyme, and 2 bay leaves to the Crock Pot.
13. Gently stir everything together until well combined.
14. Cover and cook on LOW for 8 hours or HIGH for 4 hours until the beef is fork-tender.
15. Remove and discard the bay leaves before serving.
16. Let the stew rest for 10 minutes to allow the flavors to meld together.
After patiently waiting, you’ll be rewarded with incredibly tender beef that falls apart at the slightest pressure. The mushrooms absorb all the rich, savory flavors while maintaining their meaty texture, creating a deeply satisfying stew that tastes like it simmered for days. Serve this over creamy mashed potatoes or with crusty bread for dipping into every last bit of the flavorful broth.
Ground Beef and Rice Slow Cooker Meal
Crafting a satisfying family dinner doesn’t have to be complicated, especially when your slow cooker does most of the work. This ground beef and rice meal comes together with minimal effort, delivering comforting flavors that everyone will love while keeping your kitchen clean and stress-free.
Ingredients
– 1 pound of ground beef
– 1 cup of long-grain white rice
– 1 can (14.5 ounces) of diced tomatoes
– 1 cup of beef broth
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 1 tablespoon of Worcestershire sauce
– A couple of teaspoons of Italian seasoning
– A generous pinch of salt and black pepper
Instructions
1. Brown 1 pound of ground beef in a skillet over medium-high heat for 5-7 minutes, breaking it into small crumbles with a spoon until no pink remains.
2. Drain any excess grease from the skillet using a colander or spoon to prevent the dish from becoming oily.
3. Transfer the cooked ground beef to your slow cooker insert.
4. Add 1 chopped medium onion and 2 minced garlic cloves to the slow cooker with the beef.
5. Pour in 1 cup of long-grain white rice, spreading it evenly over the beef mixture.
6. Add 1 can (14.5 ounces) of diced tomatoes with their juices to the slow cooker.
7. Measure and pour 1 cup of beef broth over the ingredients in the slow cooker.
8. Drizzle 1 tablespoon of Worcestershire sauce evenly across the top.
9. Sprinkle 2 teaspoons of Italian seasoning, 1 teaspoon of salt, and ½ teaspoon of black pepper over everything.
10. Stir all ingredients thoroughly until well combined, ensuring the rice is submerged in liquid for even cooking.
11. Cover the slow cooker with its lid and cook on LOW heat for 4 hours without opening the lid to maintain consistent temperature.
12. After 4 hours, remove the lid and fluff the mixture with a fork to check that the rice is tender and has absorbed most of the liquid.
13. Let the meal sit uncovered for 5 minutes to allow any excess moisture to evaporate before serving. During this time, the rice will firm up slightly for perfect texture.
Done right, this dish yields tender rice grains that have soaked up the savory beef and tomato flavors, creating a cohesive, comforting texture. For a fun twist, scoop it into bell peppers or serve alongside a crisp green salad to balance the heartiness.
Slow Cooker Beef Enchilada Casserole
Often, the best comfort foods are the ones that practically cook themselves while filling your home with incredible aromas. Our slow cooker beef enchilada casserole delivers exactly that—layers of flavor with minimal hands-on time, making it perfect for busy weeknights. One of the best parts is that you can prep everything in the morning and come home to a ready-to-eat dinner.
Ingredients
– 1 pound of ground beef
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 1 can (15 ounces) of red enchilada sauce
– 1 can (10 ounces) of diced tomatoes with green chilies
– 1 cup of shredded cheddar cheese
– 6 corn tortillas, cut into strips
– A splash of olive oil
– A couple of pinches of salt
Instructions
1. Heat a splash of olive oil in a large skillet over medium-high heat until it shimmers.
2. Add 1 pound of ground beef and cook for 5–7 minutes, breaking it up with a spatula until no pink remains.
3. Stir in 1 large chopped onion and 2 minced garlic cloves, cooking for another 3–4 minutes until the onion softens.
4. Drain any excess grease from the skillet using a spoon or by tilting the pan carefully.
5. Pour 1 can of red enchilada sauce and 1 can of diced tomatoes with green chilies into the skillet, stirring to combine everything evenly.
6. Let the mixture simmer for 2 minutes to allow the flavors to meld, then remove from heat.
7. Spread a thin layer of the beef mixture on the bottom of your slow cooker to prevent sticking.
8. Arrange half of the 6 corn tortilla strips over the beef layer, overlapping slightly to cover the base.
9. Spoon half of the remaining beef mixture over the tortillas, spreading it into an even layer.
10. Sprinkle half of the 1 cup shredded cheddar cheese evenly over the beef layer.
11. Repeat the layers with the remaining tortilla strips, beef mixture, and cheese.
12. Cover the slow cooker and cook on low heat for 4 hours until the cheese is bubbly and the edges are lightly browned.
13. Turn off the slow cooker and let the casserole rest for 10 minutes before serving to allow the layers to set.
Nothing beats the way the tender tortillas soak up the zesty enchilada sauce while the melted cheese adds a creamy richness to every bite. For a fun twist, try serving individual portions topped with a dollop of cool sour cream or sliced avocado to balance the spices. This casserole holds up beautifully for leftovers, making it ideal for meal prep or next-day lunches.
Crock Pot Spaghetti and Meat Sauce
Every busy home cook needs a reliable, hands-off dinner solution, and this Crock Pot spaghetti and meat sauce delivers exactly that. Essentially, you’ll brown the meat, combine everything in your slow cooker, and let it work its magic while you go about your day. The result is a deeply flavored, comforting meal that practically makes itself.
Ingredients
– 1 pound of ground beef
– 1 medium yellow onion, chopped
– 3 cloves of garlic, minced
– a 24-ounce jar of your favorite marinara sauce
– a 14.5-ounce can of diced tomatoes
– 2 cups of beef broth
– 1 tablespoon of olive oil
– a couple of teaspoons of dried oregano
– a good pinch of salt and black pepper
– 12 ounces of dried spaghetti noodles
– a handful of fresh basil leaves, chopped
– a generous sprinkle of grated Parmesan cheese
Instructions
1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
2. Add 1 pound of ground beef and cook for 5-7 minutes, breaking it up with a spoon until no pink remains.
3. Toss in the chopped onion and minced garlic, cooking for another 3-4 minutes until the onion softens.
4. Transfer the beef mixture to your Crock Pot.
5. Pour in the entire jar of marinara sauce, the can of diced tomatoes (with their juices), and 2 cups of beef broth.
6. Stir in 2 teaspoons of dried oregano, 1 teaspoon of salt, and ½ teaspoon of black pepper until well combined.
7. Cover and cook on LOW for 6 hours or on HIGH for 3 hours.
8. About 20 minutes before serving, break the dried spaghetti noodles in half and stir them directly into the sauce.
9. Replace the lid and continue cooking for 18-20 minutes, until the pasta is al dente.
10. Turn off the Crock Pot and stir in the chopped fresh basil.
11. Let the dish rest for 5 minutes to allow the sauce to thicken slightly.
12. Serve immediately, topping each portion with a generous sprinkle of grated Parmesan cheese. Marvelously tender spaghetti noodles soak up the rich, meaty sauce, creating a comforting texture that’s neither too soupy nor too dry. The slow simmering deepens the tomato flavor while the fresh basil adds a bright, herbal finish. For a fun twist, try serving it in individual bowls topped with garlic breadcrumbs or alongside a simple green salad with tangy vinaigrette.
Slow Cooker Beef and Bean Burrito Filling
Getting dinner on the table doesn’t have to be a chore, especially when your slow cooker does most of the work. This beef and bean burrito filling is perfect for busy weeknights, delivering rich, savory flavor with minimal effort. Let’s walk through the simple steps to create this versatile meal.
Ingredients
– About 2 pounds of beef chuck roast, cut into 1-inch cubes
– A 15-ounce can of black beans, drained and rinsed
– A 15-ounce can of diced tomatoes with their juices
– One large yellow onion, chopped
– A couple of cloves of garlic, minced
– A 4-ounce can of diced green chiles
– A tablespoon of chili powder
– A teaspoon of ground cumin
– A splash of beef broth (about ½ cup)
– A pinch of salt and black pepper
Instructions
1. Place the cubed beef chuck roast into the bowl of your slow cooker.
2. Add the drained and rinsed black beans to the slow cooker.
3. Pour in the entire can of diced tomatoes, including the juices.
4. Scatter the chopped yellow onion over the mixture.
5. Sprinkle the minced garlic evenly across the top.
6. Add the diced green chiles directly from the can.
7. Measure and sprinkle the tablespoon of chili powder over everything.
8. Add the teaspoon of ground cumin.
9. Pour in the splash of beef broth.
10. Season with a generous pinch of salt and black pepper.
11. Use a large spoon to gently stir all ingredients until well combined.
12. Cover the slow cooker with its lid.
13. Set the slow cooker to cook on LOW heat for 8 hours.
14. After 8 hours, remove the lid carefully, avoiding the steam.
15. Use two forks to shred the beef directly in the slow cooker, pulling apart until no large chunks remain.
16. Stir the shredded beef back into the bean and tomato mixture.
17. Replace the lid and cook on LOW for an additional 30 minutes.
18. Turn off the slow cooker and let the filling rest for 10 minutes before serving.
Slow cooking transforms the beef into incredibly tender strands that soak up all the spices. The beans hold their shape beautifully, creating a satisfying texture alongside the rich tomato base. Stuff this filling into warm tortillas with your favorite toppings, or try it over rice for a hearty bowl.
Ground Beef and Vegetable Soup in the Crock Pot
Just imagine coming home to the comforting aroma of a hearty soup that practically made itself while you were out. This crock pot ground beef and vegetable soup is the ultimate hands-off meal that delivers maximum flavor with minimal effort. You’ll appreciate how the slow cooking process tenderizes the beef and allows all the vegetables to become perfectly soft while melding their flavors together.
Ingredients
– 1 pound of ground beef
– 1 large yellow onion, chopped
– 3 medium carrots, sliced into coins
– 2 stalks of celery, chopped
– 3 cloves of garlic, minced
– 1 (14.5 ounce) can of diced tomatoes
– 4 cups of beef broth
– 1 teaspoon of dried thyme
– A couple of bay leaves
– A generous pinch of salt and black pepper
Instructions
1. Brown the ground beef in a skillet over medium-high heat for 5-7 minutes until no pink remains, breaking it up with a spoon as it cooks.
2. Transfer the cooked ground beef to your crock pot using a slotted spoon to leave excess fat behind.
3. Add the chopped onion, sliced carrots, chopped celery, and minced garlic directly into the crock pot with the beef.
4. Pour in the entire can of diced tomatoes with their juices.
5. Add the beef broth, making sure all ingredients are submerged.
6. Sprinkle in the dried thyme, bay leaves, salt, and black pepper.
7. Stir everything together gently to combine all ingredients evenly.
8. Cover the crock pot with its lid and cook on LOW heat for 6-8 hours or on HIGH heat for 3-4 hours.
9. After cooking, remove and discard the bay leaves before serving.
Your finished soup will have tender beef that practically melts in your mouth and vegetables that are soft but still hold their shape beautifully. The broth becomes rich and deeply flavored from the slow simmering process, making each spoonful incredibly satisfying. Try serving it with crusty bread for dipping or over a scoop of rice to make it even more substantial.
Slow Cooker Beef and Cheese Quesadillas
Now, let’s make the easiest, most flavorful slow cooker quesadillas you’ve ever tried – perfect for busy weeknights when you want something delicious with minimal effort.
Ingredients
– 1.5 pounds of beef chuck roast, cut into 1-inch cubes
– A couple of tablespoons of taco seasoning
– A splash of beef broth (about 1/2 cup)
– A generous handful of shredded cheddar cheese (about 2 cups)
– A package of 8-inch flour tortillas (you’ll need 8)
– A dollop of vegetable oil for brushing
Instructions
1. Place your beef cubes in the slow cooker and sprinkle the taco seasoning evenly over the meat.
2. Pour the beef broth around the edges of the slow cooker, being careful not to wash off the seasoning.
3. Cover and cook on LOW for 7 hours until the beef shreds easily with a fork.
4. Remove the beef from the slow cooker and shred it completely using two forks.
5. Return the shredded beef to the slow cooker and stir to coat with the remaining juices.
6. Heat a large skillet over medium heat for 2 minutes until a drop of water sizzles.
7. Lightly brush one side of a tortilla with vegetable oil using a pastry brush.
8. Place the tortilla oil-side down in the hot skillet.
9. Spoon about 1/2 cup of the beef mixture onto one half of the tortilla.
10. Sprinkle 1/4 cup of shredded cheddar cheese over the beef.
11. Fold the empty half of the tortilla over the filling and press down gently.
12. Cook for 3-4 minutes until the bottom is golden brown with dark spots.
13. Carefully flip the quesadilla using a spatula and cook for another 3 minutes until the second side is equally golden.
14. Transfer to a cutting board and let rest for 1 minute before slicing.
15. Repeat with remaining tortillas and filling.
The slow cooking creates incredibly tender beef that melts in your mouth, while the crispy tortilla provides the perfect textural contrast. These quesadillas develop wonderful caramelized edges when cooked properly, and they’re fantastic served with a cool dollop of sour cream or sliced avocado for balance.
Crock Pot Beef and Cornbread Casserole
Very few meals combine comfort and convenience quite like this hearty casserole. Let’s walk through creating this satisfying dish that practically cooks itself while filling your kitchen with incredible aromas. You’ll be amazed at how simple ingredients transform into something truly special.
Ingredients
– 2 pounds of beef stew meat, cut into bite-sized pieces
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 1 can (15 ounces) of corn, drained
– 1 can (10.5 ounces) of cream of mushroom soup
– 1 cup of beef broth
– A couple of tablespoons of Worcestershire sauce
– 1 box (8.5 ounces) of cornbread mix
– 1/3 cup of milk
– 1 egg
– A handful of shredded cheddar cheese
Instructions
1. Place the beef stew meat in the bottom of your crock pot.
2. Sprinkle the chopped onion and minced garlic over the beef.
3. Pour the drained corn evenly over the onion and garlic layer.
4. In a medium bowl, whisk together the cream of mushroom soup, beef broth, and Worcestershire sauce until smooth.
5. Pour the soup mixture over the ingredients in the crock pot, making sure everything is covered.
6. Cover the crock pot and cook on low for 6 hours until the beef is fork-tender.
7. In a separate bowl, prepare the cornbread topping by combining the cornbread mix, milk, and egg.
8. Stir just until the ingredients are combined—don’t overmix or your cornbread will be tough.
9. After 6 hours, carefully spoon the cornbread batter over the hot beef mixture in the crock pot.
10. Sprinkle the shredded cheddar cheese evenly over the cornbread batter.
11. Cover and cook on high for 1 hour until the cornbread is cooked through and a toothpick inserted comes out clean.
12. Let the casserole rest for 15 minutes before serving to allow the layers to set.
This casserole emerges with the cornbread forming a golden, slightly crisp crust that gives way to tender beef and creamy vegetables underneath. The Worcestershire sauce adds a subtle tang that balances the richness beautifully. Try serving it with a simple green salad for a complete meal that feels both rustic and refined.
Slow Cooker Sloppy Joe Beef Sandwiches
Meticulously preparing dinner doesn’t have to mean hours in the kitchen—this slow cooker method delivers that classic Sloppy Joe flavor with minimal effort. Simply combine a few pantry staples in your crockpot in the morning, and by dinnertime, you’ll have tender, saucy beef ready to pile onto buns. It’s the perfect solution for busy weeknights when you want something satisfying without the fuss.
Ingredients
– 1 ½ pounds of ground beef
– 1 medium yellow onion, finely chopped
– 2 cloves of garlic, minced
– ¾ cup of ketchup
– 2 tablespoons of yellow mustard
– 2 tablespoons of brown sugar
– 1 tablespoon of Worcestershire sauce
– A splash of apple cider vinegar (about 1 tablespoon)
– A couple of hamburger buns
Instructions
1. Brown the ground beef in a large skillet over medium-high heat for 5–7 minutes, breaking it up with a spoon until no pink remains.
2. Drain any excess fat from the skillet using a colander or spoon—this helps prevent a greasy final dish.
3. Transfer the cooked beef to your slow cooker insert.
4. Add the chopped onion and minced garlic to the slow cooker with the beef.
5. In a small bowl, whisk together the ketchup, yellow mustard, brown sugar, Worcestershire sauce, and apple cider vinegar until smooth.
6. Pour the sauce mixture over the beef and onions in the slow cooker.
7. Stir everything together until the beef is evenly coated with the sauce.
8. Cover the slow cooker and cook on LOW for 6–7 hours or on HIGH for 3–4 hours—the longer cook time on LOW yields more tender meat.
9. About 10 minutes before serving, lightly toast the hamburger buns in a toaster or oven at 350°F until golden around the edges for added texture.
10. Spoon the hot Sloppy Joe mixture generously onto the bottom halves of the toasted buns, then top with the other bun halves.
Serve these sandwiches immediately while the beef is steaming and the buns are crisp. The savory-sweet sauce clings to every tender shred of beef, creating a messy-but-worth-it bite that’s perfect with a side of crunchy coleslaw or crispy potato wedges.
Ground Beef and Lentil Slow Cooker Stew
Just imagine coming home to a house filled with the comforting aroma of a hearty stew that practically cooked itself while you were busy with your day. This ground beef and lentil slow cooker stew is the ultimate set-it-and-forget-it meal that delivers incredible depth of flavor with minimal effort. Let me walk you through each simple step to create this nourishing one-pot wonder.
Ingredients
– 1 pound of ground beef
– 1 cup of brown lentils
– 1 large onion, chopped
– 2 carrots, sliced into coins
– 2 stalks of celery, chopped
– 3 cloves of garlic, minced
– 4 cups of beef broth
– 1 can (14.5 oz) of diced tomatoes
– 2 tablespoons of tomato paste
– 1 teaspoon of dried thyme
– A couple of bay leaves
– A splash of Worcestershire sauce
– Salt and freshly ground black pepper
Instructions
1. Brown the ground beef in a large skillet over medium-high heat for 5-7 minutes, breaking it up with a spatula until no pink remains.
2. Transfer the browned beef to your slow cooker using a slotted spoon to leave excess grease behind.
3. Add the chopped onion, carrot coins, and chopped celery directly to the slow cooker.
4. Stir in the minced garlic, making sure it’s evenly distributed among the other ingredients.
5. Pour in the beef broth and canned diced tomatoes with their juices.
6. Add the tomato paste, dried thyme, bay leaves, and Worcestershire sauce.
7. Season with 1 teaspoon of salt and ½ teaspoon of black pepper.
8. Rinse the brown lentils under cold water until the water runs clear, then add them to the slow cooker.
9. Give everything a thorough stir to combine all ingredients evenly.
10. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the lentils are tender and the vegetables are soft.
11. Remove the bay leaves before serving.
12. Taste and adjust seasoning with additional salt and pepper if needed.
This stew develops a wonderfully thick, almost creamy texture as the lentils break down during the long cooking process. The ground beef becomes incredibly tender while the vegetables maintain just enough structure to provide satisfying bites. Try serving it over creamy mashed potatoes or with crusty bread for dipping into the rich, savory broth that’s packed with protein and fiber from the lentils.
Crock Pot Beef and Macaroni Skillet
Just imagine coming home to a bubbling, cheesy skillet of comfort food that practically made itself while you were busy with your day. Join me as we walk through this simple Crock Pot Beef and Macaroni Skillet recipe, perfect for beginners who want a hearty meal with minimal fuss. You’ll be amazed at how these basic ingredients transform into a family favorite with just a little patience and your trusty slow cooker.
Ingredients
- 1 pound of ground beef
- 1 medium yellow onion, chopped into small pieces
- 2 cloves of garlic, minced up fine
- 1 can (about 15 ounces) of crushed tomatoes
- 2 cups of beef broth
- 1 cup of elbow macaroni
- 1 cup of shredded cheddar cheese
- A couple of tablespoons of tomato paste
- A splash of Worcestershire sauce
- A pinch of salt and black pepper
Instructions
- Brown the ground beef in a skillet over medium-high heat for about 8–10 minutes, breaking it up with a spoon until no pink remains.
- Drain any excess grease from the skillet using a colander or spoon, then return the beef to the pan.
- Add the chopped onion and minced garlic to the skillet, cooking for 4–5 minutes until the onion is soft and fragrant.
- Tip: Sautéing the onion and garlic with the beef deepens the flavor base, so don’t rush this step.
- Transfer the beef mixture to your Crock Pot, spreading it evenly across the bottom.
- Pour in the crushed tomatoes, beef broth, tomato paste, Worcestershire sauce, salt, and pepper, stirring everything together until well combined.
- Cover the Crock Pot and cook on low heat for 5–6 hours, allowing the flavors to meld and the beef to become tender.
- Tip: Avoid lifting the lid during cooking to maintain a steady temperature and prevent heat loss.
- Stir in the elbow macaroni, ensuring it’s fully submerged in the liquid, then re-cover and cook on high for another 30–40 minutes until the pasta is al dente.
- Tip: Check the macaroni at the 30-minute mark to avoid overcooking, as it should be tender but still have a slight bite.
- Turn off the Crock Pot and stir in the shredded cheddar cheese until it melts and creates a creamy sauce.
- Let the skillet sit for 5 minutes off the heat to thicken slightly before serving.
Zesty and satisfying, this dish boasts a rich, tomato-infused sauce clinging to tender beef and perfectly cooked macaroni. The melted cheddar adds a gooey, comforting finish that pairs wonderfully with a crisp side salad or garlic bread for dipping. For a fun twist, top it with fresh parsley or a dollop of sour cream to balance the heartiness.
Slow Cooker Beef and Cabbage Rolls
Many home cooks find slow cooker recipes intimidating, but these beef and cabbage rolls couldn’t be simpler to prepare. Making them involves just a few straightforward steps that transform basic ingredients into a comforting, hearty meal. You’ll be amazed at how tender the cabbage becomes and how the flavors meld together perfectly during the slow cooking process.
Ingredients
– 1 large head of green cabbage
– 1 pound of ground beef
– 1 cup of cooked white rice
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1 can (15 ounces) of tomato sauce
– A couple of tablespoons of brown sugar
– A good splash of Worcestershire sauce
– A generous pinch of salt and black pepper
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Carefully remove 8 large outer leaves from the cabbage head and submerge them in the boiling water for 2 minutes until pliable.
3. Transfer the blanched cabbage leaves to a bowl of ice water using tongs to stop the cooking process.
4. Pat the cabbage leaves completely dry with paper towels, making sure no moisture remains.
5. In a medium mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
6. Place approximately 1/3 cup of the beef mixture in the center of each cabbage leaf.
7. Fold the bottom of each cabbage leaf over the filling, then fold in the sides, and roll tightly to form a neat package.
8. Arrange the cabbage rolls seam-side down in your slow cooker in a single layer.
9. In a separate bowl, whisk together the tomato sauce, brown sugar, and Worcestershire sauce until well combined.
10. Pour the sauce mixture evenly over the cabbage rolls in the slow cooker, making sure each roll gets coated.
11. Cover the slow cooker and cook on LOW heat for 6 hours until the beef is fully cooked through and the cabbage is tender.
12. Check for doneness by inserting a thermometer into the center of a roll – it should read 160°F.Zesty and comforting, these cabbage rolls emerge from the slow cooker with the beef perfectly tender and the cabbage meltingly soft. The sweet-tomato sauce creates a rich gravy that pairs wonderfully with the savory filling. For a complete meal, serve them over mashed potatoes or with crusty bread to soak up every bit of the delicious sauce.
Ground Beef and Sweet Potato Hash in the Crock Pot
Using your slow cooker for this hearty ground beef and sweet potato hash means you can prep it in the morning and come home to a complete, comforting meal. This recipe layers flavors beautifully and requires minimal effort, making it perfect for busy weeknights. Let’s walk through each step together so you end up with perfectly tender sweet potatoes and savory, well-seasoned beef.
Ingredients
- 1 pound of ground beef
- 2 large sweet potatoes, peeled and chopped into ½-inch cubes
- 1 large yellow onion, diced
- 2 cloves of garlic, minced
- 1 cup of beef broth
- 2 tablespoons of olive oil
- 1 teaspoon of smoked paprika
- ½ teaspoon of dried thyme
- A couple of generous pinches of salt and black pepper
- A splash of Worcestershire sauce
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
- Add 1 pound of ground beef to the hot skillet, breaking it up with a wooden spoon into small crumbles.
- Cook the beef for 5–7 minutes, stirring occasionally, until it is fully browned and no pink remains.
- Tip: Draining excess fat from the beef after browning will prevent your hash from becoming greasy.
- Transfer the browned ground beef into the bowl of your 6-quart slow cooker.
- Add 2 large sweet potatoes (peeled and chopped into ½-inch cubes), 1 large diced yellow onion, and 2 minced garlic cloves to the slow cooker with the beef.
- Pour in 1 cup of beef broth and a splash of Worcestershire sauce over the ingredients.
- Sprinkle 1 teaspoon of smoked paprika, ½ teaspoon of dried thyme, and a couple of generous pinches of salt and black pepper evenly over the mixture.
- Tip: For even cooking, stir all ingredients in the slow cooker until the spices and broth are well distributed.
- Cover the slow cooker and set it to cook on LOW for 6 hours or on HIGH for 3 hours.
- Tip: Avoid lifting the lid during cooking to maintain consistent temperature and ensure the sweet potatoes become fork-tender.
- After the cooking time, remove the lid and give the hash a final stir to combine any settled juices.
Here, the sweet potatoes will be soft but hold their shape, mingling with the savory beef in a rich, lightly spiced broth. Serve it straight from the crock pot, perhaps topped with a fried egg for extra richness, or alongside a simple green salad to balance the heartiness.
Slow Cooker Beef and Broccoli Rice Bowl
Keeping weeknight dinners simple yet satisfying is key, and this slow cooker beef and broccoli rice bowl delivers exactly that with minimal effort. Kindly follow along as we build layers of flavor that meld together beautifully while you go about your day. Knowing your slow cooker will do most of the work makes this recipe perfect for busy schedules.
Ingredients
– 1.5 pounds of beef chuck roast, cut into thin strips
– 1 cup of beef broth
– ½ cup of low-sodium soy sauce
– ¼ cup of brown sugar
– 3 cloves of garlic, minced
– 1 tablespoon of grated fresh ginger
– 2 tablespoons of cornstarch
– 3 tablespoons of cold water
– 4 cups of fresh broccoli florets
– 2 cups of cooked white rice
– A splash of sesame oil
– A couple of sliced green onions for garnish
Instructions
1. Place the beef strips into your slow cooker.
2. Pour in 1 cup of beef broth and ½ cup of low-sodium soy sauce over the beef.
3. Add ¼ cup of brown sugar, 3 minced garlic cloves, and 1 tablespoon of grated ginger to the slow cooker.
4. Stir all ingredients until the beef is evenly coated with the sauce mixture.
5. Cover and cook on LOW for 6 hours or on HIGH for 3 hours until the beef is fork-tender.
6. In a small bowl, whisk together 2 tablespoons of cornstarch with 3 tablespoons of cold water until smooth to create a slurry.
7. Stir the cornstarch slurry into the slow cooker to thicken the sauce.
8. Add 4 cups of fresh broccoli florets to the slow cooker, submerging them in the sauce.
9. Cover and cook on HIGH for 30 more minutes until the broccoli is bright green and tender-crisp.
10. Drizzle a splash of sesame oil over the beef and broccoli mixture and stir gently.
11. Divide 2 cups of cooked white rice among serving bowls.
12. Spoon the beef and broccoli mixture over the rice.
13. Garnish with a couple of sliced green onions.
During the final cooking phase, the broccoli maintains a perfect crisp-tender texture that contrasts beautifully with the meltingly soft beef. Deliciously savory with subtle sweetness from the brown sugar, this bowl becomes even more special when topped with a sprinkle of sesame seeds or a dash of chili flakes for those who enjoy a bit of heat.
Crock Pot Beef and Dumplings Comfort Dish
Haven’t we all craved that perfect comfort meal that practically cooks itself? Here’s a classic Crock Pot beef and dumplings recipe that delivers tender meat and fluffy dumplings with minimal effort. Let’s walk through this simple method together, step by step.
Ingredients
– About 2 pounds of beef stew meat, cut into bite-sized chunks
– A couple of cups of beef broth
– One can of cream of chicken soup (about 10.5 ounces)
– A good splash of Worcestershire sauce (about 1 tablespoon)
– A couple of carrots, chopped into coins
– One onion, diced
– Two cloves of garlic, minced
– A cup and a half of all-purpose flour
– Two teaspoons of baking powder
– A pinch of salt
– Three-quarters of a cup of milk
– Two tablespoons of melted butter
Instructions
1. Place the beef stew meat into your Crock Pot.
2. Pour in the beef broth and cream of chicken soup directly over the meat.
3. Add the Worcestershire sauce, chopped carrots, diced onion, and minced garlic to the pot.
4. Stir all ingredients in the Crock Pot until well combined.
5. Cover the Crock Pot with its lid.
6. Cook on low heat for 7 hours, or until the beef is fork-tender.
7. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
8. Pour the milk and melted butter into the dry ingredients.
9. Stir the mixture just until a soft dough forms, being careful not to overmix to keep the dumplings light.
10. Drop tablespoon-sized portions of the dough directly onto the simmering beef mixture in the Crock Pot.
11. Cover the Crock Pot again with the lid.
12. Cook on high heat for 1 hour, or until the dumplings are cooked through and no longer doughy in the center.
13. Let the dish rest for 10 minutes before serving to allow the flavors to meld and the sauce to thicken slightly.
Keep in mind that the dumplings will soak up some of the savory broth as they cook, becoming wonderfully tender. The beef should be so soft it falls apart with a gentle press of your fork. For a cozy twist, serve this in shallow bowls with a side of steamed green beans to balance the richness.
Summary
You’ve just discovered 20 incredible ground beef crock pot recipes that make dinner planning effortless and delicious. From comforting classics to exciting new flavors, these meals will become family favorites. We’d love to hear which recipes you try—leave a comment with your top picks and don’t forget to share this helpful roundup on Pinterest for your fellow home cooks!
