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Sloppy Joes in the Slow Cooker with Freezer Instructions

adapted by Angela Litzinger at test.angelaskitchen.com from Not Your Mother's Slow Cooker Cookbook
Course beef, main, slow cooker
Servings 8


  • 2 pounds lean ground beef
  • 2 medium onions diced
  • 1 large bell pepper seeded and diced
  • 2 large ribs celery diced
  • 3 cloves garlic minced
  • 12 oz. canned tomato paste
  • 1/4 cup cider vinegar
  • 1/4 cup packed dark brown sugar
  • 2 teaspoons paprika
  • 1 teaspoon dry mustard
  • 1 1/2 teaspoons salt
  • 1/2 to 1 teaspoon chili powder or to taste
  • 1 tablespoon Worcestershire sauce be sure gluten free
  • 1/2 teaspoon hot sauce be sure gluten free
  • 1/4 teaspoon cayenne pepper
  • To serve: gluten & dairy free hamburger buns or baked russet or sweet potatoes


  • Heat a large skillet over medium-high heat. Add the beef, onion, bell pepper, celery and garlic to the pan, breaking up the meat as it cooks.
  • When the meat is cooked through, drain any excess grease. Transfer the meat and vegetables to slow cooker. Add the remaining ingredients and stir well.
  • Cover and cook on low for 6 to 7 hours. When mixture is finished cooking stir and taste. Add more vinegar, sugar, salt or pepper if needed. Serve the meat mixture spooned on to the buns or baked russet or sweet potato.
  • To freeze: After cooking the meat mixture and draining the grease, allow to cool. Place in gallon sized freezer bag with remaining sloppy joe ingredients. Remove as much air as possible, seal and label before freezing. To serve: Place contents of bag in slow cooker after thawing. Cover and cook on low for 6-7 hours.