10 Ground Beef Crockpot Recipes for Easy Slow Cooker Dinners

Ground beef crockpot recipes are the easy answer for a dinner that braises itself while you do other things. Brown the beef, add tomatoes and broth, and let the slow cooker turn it tender and rich. The versions below go from classic chili to stuffed pepper soup, Korean lettuce wraps, and a cheesy taco pasta.

Start with the Classic Slow Cooker Beef Chili for a traditional bowl, go for the Slow Cooker Korean Beef Lettuce Wraps when you want heat, and grab the Cheesy Crockpot Taco Pasta if you are feeding a crowd. The Crockpot Cabbage Roll Casserole is the one for make-ahead meals.

Which Ground Beef Crockpot Recipes Should You Make?

Classic Slow Cooker Beef Chili

This is the benchmark bowl, with beans, tomatoes, and a warm chili spice blend. Start here if you want a version that tastes like it simmered all day.

Ingredients (makes 6 servings)

• Lean ground beef: 900 g (2 lb)
• Yellow onion, diced: 1 medium
• Kidney beans, drained and rinsed: 2 cans (15 oz each)
• Diced tomatoes with juice: 1 can (28 oz)
• Tomato paste: 3 tbsp
• Chili powder: 2 tbsp
• Ground cumin: 2 tsp
• Garlic, minced: 3 cloves
• Salt and black pepper: to taste

Instructions

Step 1: You brown the 900 g (2 lb) ground beef in a large skillet over medium-high heat, breaking it apart as it cooks, until no pink remains, about 6 minutes. The fat will render out, and you can drain most of it before moving on.

Step 2: Transfer the browned beef to your slow cooker, then add the diced onion, 3 minced garlic cloves, 2 tbsp chili powder, 2 tsp cumin, and 3 tbsp tomato paste. You stir everything to coat, then pour in the 1 can diced tomatoes with their juice and the drained kidney beans.

Step 3: You put the lid on and cook on low for 6 hours. The chili will look glossy and smell sweet and smoky long before it is done, so let it go the full time for the flavors to settle.

Step 4: Check the seasoning, add salt and black pepper to taste, and give it a good stir. If you want a thicker chili, you can leave the lid off for the last 30 minutes of cooking.

Step 5: Ladle the chili into your bowls and serve hot with shredded cheddar, sour cream, or sliced scallions.

Crockpot Ground Beef and Macaroni

This one is for busy nights when you want a one-pot pasta that still feels like a real dinner. The pasta soaks up the tomato-beef broth as it cooks, so every bite is coated.

Ingredients (makes 6 servings)

• Lean ground beef: 900 g (2 lb)
• Yellow onion, diced: 1 medium
• Garlic, minced: 2 cloves
• Tomato sauce: 2 cans (15 oz each)
• Beef stock: 500 ml (2 cups)
• Elbow macaroni, uncooked: 300 g (3 cups)
• Italian seasoning: 1 tbsp
• Salt and black pepper: to taste
• Shredded cheddar cheese: 150 g (1 1/2 cups)

Instructions

Step 1: You brown the 900 g (2 lb) ground beef in a skillet over medium-high heat, breaking it up, until it loses its pink color, about 6 minutes. Drain off most of the fat, then transfer the beef to your slow cooker.

Step 2: You add the diced onion, 2 minced garlic cloves, 500 ml (2 cups) beef stock, both cans of tomato sauce, 1 tbsp Italian seasoning, and a pinch of salt and pepper to the slow cooker. You stir everything together so the sauce gets under the beef.

Step 3: Set your slow cooker to low and give it 4 hours. The sauce should be bubbling at the edges, and you can taste the broth to adjust the salt before adding the pasta.

Step 4: You stir in the 300 g (3 cups) elbow macaroni, pressing it down into the liquid so it cooks evenly. You cover again and cook on high for 30 minutes, until the pasta is tender but still has a little bite.

Step 5: You turn off the slow cooker, sprinkle the 150 g (1 1/2 cups) shredded cheddar over the top, and let it melt for 5 minutes. Scoop the pasta into your deep bowls and serve warm with extra cheese if you like.

Slow Cooker Korean Beef Lettuce Wraps

This version gets its kick from gochujang and fresh ginger, with a sticky, slightly sweet finish. Pick it when you want bold flavor without firing up a wok.

Ingredients (makes 4 servings)

• Lean ground beef: 900 g (2 lb)
• Low-sodium soy sauce: 60 ml (1/4 cup)
• Brown sugar: 2 tbsp
• Gochujang paste: 2 tbsp
• Toasted sesame oil: 1 tbsp
• Garlic, minced: 4 cloves
• Fresh ginger, grated: 1 tbsp
• Rice vinegar: 1 tbsp
• Butter lettuce leaves and cooked white rice, for serving: 12 large leaves + 500 g (3 cups)
• Scallions and sesame seeds, for garnish: 4 sliced + 2 tsp

Instructions

Step 1: You brown the 900 g (2 lb) ground beef in a skillet over medium-high heat, breaking it up as it cooks, until browned and crumbly, about 6 minutes. Drain off the fat, then transfer the beef to your slow cooker.

Step 2: In a small bowl, you whisk together 60 ml (1/4 cup) soy sauce, 2 tbsp brown sugar, 2 tbsp gochujang, 1 tbsp sesame oil, 4 minced garlic cloves, 1 tbsp grated ginger, and 1 tbsp rice vinegar. You pour this sauce over the beef in your slow cooker and stir to coat every piece.

Step 3: Put the lid on and let it cook on low for 3 hours, until the sauce thickens and clings to the beef. You will see the edges turn sticky and dark, and the smell will fill the kitchen with a sweet, peppery heat.

Step 4: You give the beef a stir, then check the seasoning. If you like it spicier, you can stir in an extra 1/2 tbsp gochujang at this point.

Step 5: You spoon the beef into the 12 butter lettuce leaves, top with sliced scallions and sesame seeds, and serve with the 500 g (3 cups) warm cooked rice on the side. You can wrap each leaf as you eat.

Cheesy Crockpot Taco Pasta

All the comfort of taco night in one creamy pasta pot. The beans and corn add texture, while the cheese melts into the sauce at the very end.

Ingredients (makes 8 servings)

• Lean ground beef: 1.1 kg (2.5 lb)
• Yellow onion, diced: 1 medium
• Taco seasoning: 3 tbsp
• Black beans, drained and rinsed: 1 can (15 oz)
• Frozen corn kernels: 200 g (1 1/2 cups)
• Tomato sauce: 1 can (15 oz)
• Beef stock: 750 ml (3 cups)
• Dried pasta shells: 340 g (12 oz)
• Cream cheese: 120 g (4 oz)
• Shredded cheddar cheese: 200 g (2 cups)

Instructions

Step 1: You brown the 1.1 kg (2.5 lb) ground beef in a large skillet over medium-high heat, breaking it into small pieces, until no pink remains, about 7 minutes. Drain the fat, then transfer the beef to your slow cooker.

Step 2: You add the diced onion, 3 tbsp taco seasoning, drained black beans, 200 g (1 1/2 cups) frozen corn, and 1 can tomato sauce to the slow cooker. You pour in 750 ml (3 cups) beef stock and stir everything until combined.

Step 3: Set your slow cooker to low and cook for 4 hours, until the mixture bubbles and the onion turns soft. You can give it a stir halfway through if you are around, but it is not essential.

Step 4: You stir in the 340 g (12 oz) pasta shells and cook on high for 25 minutes, until the pasta is tender. The shells will absorb a good amount of liquid, so the sauce should thicken right up.

Step 5: You cut the 120 g (4 oz) cream cheese into small cubes and stir them in with the 200 g (2 cups) shredded cheddar. You put the lid back on for 10 minutes, then stir again and scoop into your bowls.

Crockpot Stuffed Bell Pepper Soup

This soup takes the flavors of classic stuffed peppers and turns them into a comforting bowl with rice, tomatoes, and plenty of ground beef. It is easier than stuffing peppers and just as satisfying.

Ingredients (makes 8 servings)

• Lean ground beef: 900 g (2 lb)
• Green bell peppers, diced: 3 medium
• Yellow onion, diced: 1 medium
• Garlic, minced: 3 cloves
• Diced tomatoes with juice: 2 cans (15 oz each)
• Tomato sauce: 1 can (15 oz)
• Beef stock: 1 L (4 cups)
• Long-grain white rice, uncooked: 150 g (3/4 cup)
• Salt and black pepper: to taste
• Shredded mozzarella cheese, for serving: 100 g (1 cup)

Instructions

Step 1: You brown the 900 g (2 lb) ground beef in a skillet over medium-high heat, breaking it up, until no pink remains, about 6 minutes. Drain off the fat and transfer the beef to your slow cooker.

Step 2: You add the 3 diced green bell peppers, diced onion, 3 minced garlic cloves, 2 cans diced tomatoes with their juice, 1 can tomato sauce, and 1 L (4 cups) beef stock to the slow cooker. You stir everything together and season lightly with salt and black pepper.

Step 3: Set your slow cooker to low and let the soup go for 5 hours, until the peppers are very soft. The broth will start to smell rich, and you will see the liquid look a little thin, which is right before the rice goes in.

Step 4: You stir in the 150 g (3/4 cup) uncooked white rice, cover again, and cook on high for 30 minutes. You will see the rice plump and the soup thicken as it absorbs the liquid.

Step 5: Check the seasoning one more time, adding more salt and pepper if you need it. The rice should be tender but not mushy.

Step 6: Ladle the soup into your bowls and top each one with a sprinkle of the 100 g (1 cup) shredded mozzarella. Serve hot with extra cheese on the side if you like.

Slow Cooker Sloppy Joes

This is the sandwich filling you remember, made low and slow so the sweet and tangy sauce really soaks into the beef. Great for a crowd or for piling onto soft burger buns.

Ingredients (makes 4 servings, about 8 sandwiches)

• Lean ground beef: 900 g (2 lb)
• Yellow onion, finely diced: 1 medium
• Green bell pepper, finely diced: 1 medium
• Ketchup: 250 ml (1 cup)
• Tomato paste: 3 tbsp
• Brown sugar: 1 tbsp
• Yellow mustard: 1 tbsp
• Low-sodium soy sauce: 1 tbsp
• Salt and black pepper: to taste
• Hamburger buns, split: 8

Instructions

Step 1: You brown the 900 g (2 lb) ground beef in a skillet over medium-high heat, breaking it apart, until no pink remains, about 6 minutes. Drain off the fat, then transfer the beef to your slow cooker.

Step 2: You add the finely diced onion, diced green bell pepper, 250 ml (1 cup) ketchup, 3 tbsp tomato paste, 1 tbsp brown sugar, 1 tbsp yellow mustard, and 1 tbsp low-sodium soy sauce. You stir everything until the beef is evenly coated, then season with salt and black pepper.

Step 3: Put the lid on and cook on low for 4 hours. The sauce will thicken and the vegetables will soften, and you will notice the filling glistens and pulls together.

Step 4: You spoon the sloppy joe mixture onto the 8 split hamburger buns and serve immediately with napkins nearby.

Crockpot Italian Meatball Subs

These meatballs stay tender in the slow cooker while the marinara sauce does the work. Pile them onto toasted rolls with melted provolone for a full dinner.

Ingredients (makes 12 meatballs, 4 subs)

• Lean ground beef: 900 g (2 lb)
• Italian-seasoned breadcrumbs: 60 g (1/2 cup)
• Egg: 1 large
• Garlic, minced: 3 cloves
• Dried oregano: 1 tsp
• Salt and black pepper: 3/4 tsp each
• Marinara sauce: 2 jars (24 oz each)
• Sub rolls, split: 4
• Provolone cheese slices: 8
• Fresh basil leaves, for garnish: 8

Instructions

Step 1: You combine the 900 g (2 lb) ground beef, 60 g (1/2 cup) breadcrumbs, 1 large egg, 3 minced garlic cloves, 1 tsp dried oregano, and 3/4 tsp each salt and black pepper in a large bowl. Use your hands to mix just until the ingredients hold together, being careful not to overwork the meat.

Step 2: Shape the mixture into 12 meatballs, about the size of a golf ball, and set them on a plate. You will get a better crust on the outside if you chill them for 15 minutes, but you can skip that if you are in a rush.

Step 3: You pour 1 jar of marinara sauce into the bottom of your slow cooker, then arrange the meatballs in a single layer. You pour the second jar of sauce over the top, making sure the meatballs are mostly covered.

Step 4: Set your slow cooker to low and cook for 5 hours. The meatballs should be cooked through and tender, and the sauce will bubble gently around the edges. When you lift one with a spoon, it should hold together.

Step 5: You toast the 4 sub rolls under your broiler for 1 minute, then fill each with 3 meatballs and some sauce. You top with 2 slices of provolone per sub and broil for 2 more minutes, until melted, then garnish with fresh basil and serve.

Crockpot Beef and Quinoa Burrito Bowls

A lighter take that still feels like a full meal. The quinoa soaks up the taco-seasoned beef juices, and you can set up all the toppings while the slow cooker does the work.

Ingredients (makes 6 servings)

• Lean ground beef: 900 g (2 lb)
• Yellow onion, diced: 1 medium
• Garlic, minced: 2 cloves
• Taco seasoning: 2 tbsp
• Black beans, drained and rinsed: 1 can (15 oz)
• Diced tomatoes with green chiles: 1 can (10 oz)
• Quinoa, rinsed: 200 g (1 cup)
• Beef stock: 500 ml (2 cups)
• Salt and black pepper: to taste
• Optional toppings: shredded lettuce, diced avocado, lime wedges, sour cream

Instructions

Step 1: You brown the 900 g (2 lb) ground beef in a skillet over medium-high heat, breaking it up, until no pink remains, about 6 minutes. Drain off the fat, then transfer the beef to your slow cooker.

Step 2: You add the diced onion, 2 minced garlic cloves, 2 tbsp taco seasoning, drained black beans, and 1 can diced tomatoes with green chiles. You stir in the 200 g (1 cup) rinsed quinoa and 500 ml (2 cups) beef stock, then season with salt and black pepper.

Step 3: Set the slow cooker to low and cook for 4 hours. The quinoa will be tender and most of the liquid absorbed, and you will see the grains fluff up as the mixture thickens.

Step 4: Give everything a good stir, then check the seasoning. If the mixture looks too dry, you can stir in a splash of warm water or extra stock.

Step 5: Spoon the beef and quinoa mixture into your bowls, then top with shredded lettuce, diced avocado, a squeeze of lime, and a dollop of sour cream. Serve with lime wedges on the side.

Slow Cooker Beef Stroganoff

A creamy, comforting version where the beef browns first and then gets fall-apart tender. Serve it over egg noodles with a little fresh parsley.

Ingredients (makes 6 servings)

• Lean ground beef: 900 g (2 lb)
• Yellow onion, diced: 1 medium
• Garlic, minced: 2 cloves
• Mushrooms, sliced: 250 g (8 oz)
• Beef stock: 500 ml (2 cups)
• Low-sodium soy sauce: 1 tbsp
• Sour cream: 250 ml (1 cup)
• Egg noodles, cooked: 400 g (8 oz)
• Salt and black pepper: to taste
• Fresh parsley, chopped: 2 tbsp

Instructions

Step 1: You brown the 900 g (2 lb) ground beef in a skillet over medium-high heat, breaking it up, until browned, about 6 minutes. Drain the fat, then transfer the beef to your slow cooker.

Step 2: You add the diced onion, 2 minced garlic cloves, 250 g (8 oz) sliced mushrooms, 500 ml (2 cups) beef stock, and 1 tbsp low-sodium soy sauce. You stir everything together and season with a pinch of salt and black pepper.

Step 3: Set the slow cooker to low and cook for 5 hours. You will find the mushrooms turn soft and the broth tastes deeply savory, and the beef should be tender enough to break apart with a spoon.

Step 4: In a small bowl, whisk 250 ml (1 cup) sour cream with a ladleful of the hot broth from the slow cooker. You pour this mixture back into the slow cooker, stir gently, and let it warm through for 10 minutes without boiling.

Step 5: You taste the sauce and adjust the salt and pepper if needed. Serve the stroganoff over the 400 g (8 oz) hot cooked egg noodles and you sprinkle with 2 tbsp chopped fresh parsley.

Crockpot Cabbage Roll Casserole

All the flavor of cabbage rolls without the rolling. Layers of cabbage, beef, rice, and tomato sauce come out of the slow cooker soft and spoonable.

Ingredients (makes 8 servings)

• Lean ground beef: 1.4 kg (3 lb)
• Green cabbage, chopped: 1 small head (about 900 g / 2 lb)
• Yellow onion, diced: 1 large
• Garlic, minced: 3 cloves
• Long-grain white rice, uncooked: 200 g (1 cup)
• Tomato sauce: 2 cans (15 oz each)
• Beef stock: 500 ml (2 cups)
• Dried dill: 1 tsp
• Salt and black pepper: to taste
• Shredded mozzarella cheese: 150 g (1 1/2 cups)

Instructions

Step 1: You brown the 1.4 kg (3 lb) ground beef in a large skillet over medium-high heat, breaking it up, until no pink remains, about 8 minutes. Drain off the fat and transfer the beef to your slow cooker.

Step 2: You add the chopped cabbage, diced onion, 3 minced garlic cloves, 200 g (1 cup) uncooked rice, both cans tomato sauce, 500 ml (2 cups) beef stock, 1 tsp dried dill, and a pinch of salt and pepper. You stir everything together so the rice and cabbage are distributed.

Step 3: Set the slow cooker to low and cook for 4 hours. The cabbage will be tender and the rice will have absorbed most of the liquid, so you will notice the mixture has thickened but is still a little saucy.

Step 4: Give the casserole a good stir, then taste and adjust the salt and pepper. If the rice still has a bit of bite, you can cover and cook for 30 more minutes.

Step 5: You sprinkle the 150 g (1 1/2 cups) shredded mozzarella evenly over the top, cover again, and cook on high for 15 minutes. The cheese will melt into a soft layer.

Step 6: Scoop the casserole into your bowls and serve hot, with extra tomato sauce on the side if you like.

Most of these dishes reward you for browning the beef well before it goes into the slow cooker. That little bit of caramelization is what carries the flavor through hours of low heat. Let the meat get a deep brown crust, then scrape every bit into the pot.

Pick one recipe that matches what you are hungry for tonight, set your slow cooker before lunch, and walk in later to dinner already done.