12 Hamburger Meat Crockpot Recipes for Easy, Cozy Dinners

Hamburger meat crockpot recipes are the weeknight answer when you want a real dinner without hovering over the stove. Ground beef stays moist and tender in the slow cooker, giving its flavor to tomatoes, beans, and broth while you get on with the rest of your day.

Start with Classic Slow Cooker Ground Beef Chili if you want the benchmark bowl. Go for Crockpot Korean Ground Beef and Broccoli when you need something sticky and savory, or Slow Cooker Shepherd’s Pie with Ground Beef for a full cozy meal. There is a Slow Cooker Hamburger and Macaroni in here for the kids too.

Which Hamburger Meat Crockpot Recipes Should You Make?

Classic Slow Cooker Ground Beef Chili

This one gives you the classic beef-and-bean chili you want on a cold night, thickened in the slow cooker so every bite clings to a spoon. The low, steady heat lets the spices bloom into the beef rather than just coating the surface.

Ingredients (makes 6 servings)

• Ground beef, 80% lean: 900 g (2 lb)
• Yellow onion, diced: 1 large
• Canned kidney beans, drained and rinsed: two 400 g (14 oz) cans
• Canned diced tomatoes, not drained: two 400 g (14 oz) cans
• Tomato paste: 3 tbsp
• Garlic, minced: 4 cloves
• Chili powder, ground cumin, smoked paprika, and dried oregano: 3 tbsp, 2 tsp, 1 tsp, and 1 tsp
• Beef stock: 250 ml (1 cup)
• Vegetable oil: 2 tbsp
• Kosher salt: 1 tsp, plus more to taste

Instructions

Step 1: In a large skillet over medium-high heat, warm 2 tbsp vegetable oil. Crumble 900 g (2 lb) ground beef into the pan and let it brown about 6 minutes, breaking the meat into small pieces as you work. When most of the pink is gone, add the diced onion and cook 3 minutes more, until the onion goes soft and shiny.

Step 2: Scrape the beef and onion into your slow cooker, then stir in the drained kidney beans, both cans of diced tomatoes, 3 tbsp tomato paste, 4 minced garlic cloves, and all of the chili spices. Pour in 250 ml (1 cup) beef stock and 1 tsp kosher salt, then stir until the tomato paste has dissolved into the liquid. You will see the mixture turn looser now, then thicken as it simmers.

Step 3: With the lid on, cook the chili on low for 7 to 8 hours or on high for 4 to 5 hours. You are looking for the beans to go creamy and the liquid to reduce to a thick, spoonable consistency. If it remains thin after the cooking time, leave the lid off for the last 20 minutes to let it tighten up.

Step 4: Taste the chili before serving, because you will probably want a little extra salt. Stir in more if it needs it.

Step 5: Ladle the chili into wide bowls and finish each one with shredded cheese, sliced scallions, or a spoonful of sour cream. Serve hot.

Crockpot Cheeseburger Soup

This turns your favorite cheeseburger toppings into a creamy, savory soup, and the slow cooker does all of the simmering. Beef bacon adds a smoky note that runs through the whole pot without stealing the show.

Ingredients (makes 6 servings)

• Ground beef, 85% lean: 900 g (2 lb)
• Beef bacon, chopped: 3 slices
• Yellow onion and celery ribs, diced: 1 medium and 2 ribs
• Garlic, minced: 3 cloves
• Yukon Gold potatoes, peeled and cubed: 500 g (1.1 lb)
• Beef stock: 750 ml (3 cups)
• Cream cheese, cubed: 225 g (8 oz)
• Cheddar cheese, shredded: 225 g (2 cups)
• Smoked paprika: 1 tsp
• Kosher salt: 1 tsp, plus more as needed

Instructions

Step 1: Cook the sliced beef bacon in a large skillet over medium heat until crisp, about 5 minutes. Transfer the pieces to a plate with a slotted spoon, and keep the small amount of fat in the pan. You will use that fat to brown the beef next.

Step 2: Add 900 g (2 lb) ground beef to the skillet, breaking it up with a wooden spoon. You should hear a good sizzle right away. Stir in the onion, celery, and garlic, and cook everything until the beef is browned and the vegetables are soft, about 6 minutes.

Step 3: Scrape the beef mixture into your slow cooker and add the cubed potatoes, 750 ml (3 cups) beef stock, 1 tsp smoked paprika, and 1 tsp kosher salt. Stir everything together, then cover and cook on low for 7 hours or high for 4 hours.

Step 4: With the soup hot, stir in the cubed cream cheese and all of the shredded cheddar. Keep stirring for a minute or two until the cheeses melt into the broth, and you will see the soup turn thick and creamy.

Step 5: Ladle the soup into bowls and scatter some crispy beef bacon pieces and extra cheddar over each serving. You can eat it right away while it is still silky.

Slow Cooker Sloppy Joes

You get that glossy, mildly sweet spoonful of beef that piles onto a soft bun without sliding off. This version keeps its moisture in the slow cooker, so the filling stays saucy rather than drying out.

Ingredients (makes 10 sloppy joes)

• Ground beef, 85% lean: 1.2 kg (2.5 lb)
• Yellow onion and green bell pepper, finely diced: 1 large and 1 medium
• Tomato sauce: 400 g (14 oz) can
• Tomato paste: 3 tbsp
• Ketchup: 120 ml (1/2 cup)
• Apple cider vinegar: 2 tbsp
• Brown sugar: 2 tbsp
• Worcestershire sauce and yellow mustard: 2 tsp and 1 tsp
• Kosher salt: 1 tsp
• Burger buns, for serving: 10

Instructions

Step 1: Brown 1.2 kg (2.5 lb) ground beef in a wide skillet over medium-high heat, crumbling it with your spoon. Once the meat has lost its pink, about 6 minutes, stir in the diced onion and bell pepper and cook 3 minutes more, until they begin to soften.

Step 2: Scrape the beef mixture into your slow cooker and add the tomato sauce, tomato paste, ketchup, apple cider vinegar, brown sugar, Worcestershire, mustard, and 1 tsp kosher salt. Stir until the brown sugar has dissolved, then cover and cook on low for 6 hours or high for 3 hours.

Step 3: When the time is up, you will see a glossy, thick filling around the edge. Stir everything once more, and if it looks too runny leave the lid off for 15 minutes to tighten it up.

Step 4: Spoon the warm beef mixture onto the burger buns, piling it as high as you like. Serve the sloppy joes with paper towels nearby.

Crockpot Italian Meatballs

These are soft, tender meatballs that hold their shape while they simmer in marinara, so all the beefy juices blend into the sauce. You can serve them over spaghetti or pile them into a sub roll.

Ingredients (makes 24 meatballs)

• Ground beef, 80% lean: 900 g (2 lb)
• Large egg: 1
• Plain breadcrumbs: 60 g (1/2 cup)
• Milk: 60 ml (1/4 cup)
• Grated Parmesan: 50 g (1/2 cup)
• Garlic, minced: 3 cloves
• Fresh parsley, chopped: 3 tbsp
• Kosher salt and black pepper: 1 tsp and 1/2 tsp
• Marinara sauce: two 650 g (24 oz) jars, about 1.3 kg total
• Olive oil, for greasing: 1 tbsp

Instructions

Step 1: In a large bowl, combine the ground beef, egg, breadcrumbs, milk, Parmesan, garlic, parsley, salt, and black pepper. Use your hands to mix everything just until the ingredients come together, but do not overwork it or the meatballs will toughen.

Step 2: Roll the mixture into 24 balls about the size of a golf ball, placing them on a plate as you work. A light touch helps, so you do not pack them too tightly.

Step 3: Heat a large skillet over medium-high heat and lightly grease it with 1 tbsp olive oil. In batches, brown the meatballs for 4 minutes total, turning them so all sides pick up color. You do not need to cook them through at this point.

Step 4: Pour a little marinara into the bottom of your slow cooker, then arrange the browned meatballs in a single layer as much as you can. Pour the remaining marinara over them, cover, and cook on low for 6 hours or high for 3 hours.

Step 5: Spoon the meatballs and sauce over cooked spaghetti or into toasted rolls. Shower each portion with extra Parmesan, and you can serve it right away.

Slow Cooker Beef Stroganoff

This has the rich mushroom and sour cream sauce you want with a fraction of the stirring. Ground beef makes it weeknight-easy, and the slow cooker gives the mushrooms time to turn dark and earthy.

Ingredients (makes 4 servings)

• Ground beef, 85% lean: 675 g (1.5 lb)
• Cremini mushrooms, sliced: 250 g (8 oz)
• Yellow onion, diced: 1 medium
• Garlic, minced: 3 cloves
• Beef stock: 375 ml (1 1/2 cups)
• All-purpose flour: 2 tbsp
• Dijon mustard: 1 tsp
• Sour cream, at room temperature: 180 ml (3/4 cup)
• Egg noodles, cooked and buttered: 340 g (12 oz), with 2 tbsp butter
• Kosher salt and black pepper: 1 tsp and 1/2 tsp

Instructions

Step 1: Warm a large skillet over medium-high heat and crumble in 675 g (1.5 lb) ground beef. Brown it, breaking the meat into pieces, until no pink remains, about 6 minutes. Add the sliced mushrooms and diced onion, season with 1 tsp kosher salt and 1/2 tsp black pepper, and cook 4 minutes more, until the mushrooms have started to soften. You will see them release their moisture.

Step 2: Scrape the beef mixture into your slow cooker and stir in the minced garlic, 375 ml (1 1/2 cups) beef stock, 2 tbsp flour, and 1 tsp Dijon mustard. Mix until the flour disappears, then cover and cook on low for 6 hours or high for 3 hours.

Step 3: Near the end of cooking, put 180 ml (3/4 cup) room-temperature sour cream in a small bowl and ladle in a cup of the hot broth from the slow cooker. Stir until smooth, then pour the mixture back into the pot and stir again. You do this so the cream warms gently without separating.

Step 4: While the sauce finishes, cook the 340 g (12 oz) egg noodles in a pot of salted water according to the package directions. Drain and toss them with 2 tbsp butter, then keep them warm until your sauce is ready.

Step 5: Taste the stroganoff and add more salt or a few cracks of black pepper if you like.

Step 6: Spoon the creamy mushroom sauce over the buttered noodles and serve right away, with extra black pepper on top if you want it.

Crockpot Unstuffed Cabbage Rolls

This gives you all of the tender cabbage, tomato, and rice comfort of stuffed cabbage rolls without the rolling. The slow cooker breaks the cabbage down until it nearly melts into the sauce.

Ingredients (makes 8 servings)

• Ground beef, 85% lean: 1.2 kg (2.5 lb)
• Green cabbage, cored and chopped: 1 medium head, about 900 g (2 lb)
• Yellow onion, diced, and garlic, minced: 1 large and 4 cloves
• Long-grain white rice, uncooked: 150 g (3/4 cup)
• Canned diced tomatoes, not drained: two 400 g (14 oz) cans
• Tomato sauce: 400 g (14 oz) can
• Beef stock: 500 ml (2 cups)
• Smoked paprika: 1 tsp
• Kosher salt: 1 tsp
• Vegetable oil: 2 tbsp

Instructions

Step 1: Warm 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1.2 kg (2.5 lb) ground beef and the diced onion, and break up the beef with your wooden spoon. Cook until the meat is browned and the onion is soft, about 7 minutes, then stir in the minced garlic for the last minute.

Step 2: Scrape the mixture into the slow cooker and layer the chopped cabbage on top. Sprinkle over 150 g (3/4 cup) uncooked rice, then pour in the diced tomatoes, tomato sauce, 500 ml (2 cups) beef stock, smoked paprika, and 1 tsp salt. Give everything a gentle stir, and you want the rice mostly under the liquid, not sitting dry on top.

Step 3: Cover and cook on low for 6 hours, giving the pot a stir at the halfway mark if you are around. The cabbage will look deeply wilted and the rice should be tender when it is done.

Step 4: After 6 hours, fold everything together and check that the rice has absorbed the broth. If it still looks very soupy, leave the lid off for 15 minutes and you will see it thicken.

Step 5: Taste and add a little more salt or paprika if the dish needs it.

Step 6: Spoon the cabbage mixture into wide bowls and top with chopped fresh parsley or a spoon of sour cream. Serve hot, and you can freeze leftovers in airtight containers.

Slow Cooker Taco Soup

This is a pantry-driven soup that gives you the spiced, beefy flavors of taco night in a bowl. It is the one to grab when you need dinner to cook itself and the fridge is mostly beans, tomatoes, and corn.

Ingredients (makes 8 servings)

• Ground beef, 90% lean: 900 g (2 lb)
• Yellow onion, diced: 1 medium
• Canned black beans, drained and rinsed: two 400 g (14 oz) cans
• Canned kidney beans, drained and rinsed: one 400 g (14 oz) can
• Canned sweet corn, drained: 285 g (10 oz)
• Canned crushed tomatoes: 800 g (28 oz)
• Taco seasoning: 3 tbsp
• Beef stock: 500 ml (2 cups)
• Cheddar cheese, shredded, for serving: 120 g (1 cup)
• Vegetable oil: 1 tbsp

Instructions

Step 1: Warm 1 tbsp vegetable oil in a large skillet over medium-high heat and crumble in 900 g (2 lb) ground beef. Let the meat brown without moving it for 3 minutes, then break it up and cook until no pink remains, about 6 minutes total. You will get better browning if you leave it alone at first.

Step 2: Drain any excess liquid from the skillet, then scrape the beef into your slow cooker. Add the black beans, kidney beans, corn, crushed tomatoes, 3 tbsp taco seasoning, and 500 ml (2 cups) beef stock. Stir everything together, then cover and cook on low for 6 hours or high for 3 hours.

Step 3: When the soup is hot and the flavors have melded, give it a taste. You can add a little more taco seasoning or a pinch of salt if it needs a boost.

Step 4: Ladle the soup into bowls and top each one with shredded cheddar, sliced radishes, or broken tortilla chips. You can serve it as is, or with a spoon of sour cream on top.

Crockpot Korean Ground Beef and Broccoli

This one goes sweet, savory, and slightly sticky, with broccoli that stays bright green because it goes in at the end. If you like the flavors of Korean beef and rice bowls, this is your slow cooker version.

Ingredients (makes 4 servings)

• Ground beef, 85% lean: 675 g (1.5 lb)
• Broccoli florets: 400 g (14 oz)
• Garlic, minced, and fresh ginger, grated: 4 cloves and 1 tbsp
• Low-sodium soy sauce: 120 ml (1/2 cup)
• Brown sugar: 3 tbsp
• Rice vinegar: 1 tbsp
• Toasted sesame oil: 2 tsp
• Cornstarch: 1 tbsp
• Cooked white rice and sesame seeds, for serving: 4 cups and 1 tsp
• Vegetable oil: 1 tbsp

Instructions

Step 1: Warm 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 675 g (1.5 lb) ground beef, breaking it up with a spoon, and cook until browned, about 6 minutes. Stir in the minced garlic and grated ginger for the final minute, and you will smell them right away.

Step 2: Whisk together 120 ml (1/2 cup) soy sauce, 3 tbsp brown sugar, 1 tbsp rice vinegar, 2 tsp sesame oil, and 1 tbsp cornstarch in a bowl until the sugar dissolves. You want no lumps of cornstarch left behind.

Step 3: Scrape the beef into your slow cooker and pour the sauce over it. Stir to coat, then cover and cook on low for 4 hours or high for 2 hours.

Step 4: About 30 minutes before you are ready to eat, drop 400 g (14 oz) broccoli florets into the slow cooker and stir them through the sauce. The broccoli should turn bright green and tender but still have a little snap when you bite it.

Step 5: Spoon the beef and broccoli over cooked white rice and scatter sesame seeds over each bowl. You can serve it with extra soy sauce at the table.

Slow Cooker Shepherd’s Pie with Ground Beef

This turns a classic shepherd’s pie into a mostly hands-off slow cooker dinner, with the mashed potato topping spooned over the beef at the end. The filling cooks down into a thick, savory mix that holds its shape on the plate.

Ingredients (makes 6 servings)

• Ground beef, 85% lean: 900 g (2 lb)
• Yellow onion and carrots, diced: 1 medium and 2 medium
• Frozen peas: 150 g (1 cup)
• Garlic, minced: 3 cloves
• Tomato paste: 2 tbsp
• Beef stock: 250 ml (1 cup)
• Soy sauce: 1 tbsp
• Mashed potatoes, warmed: 750 g (1.5 lb), about 3 cups
• Butter: 1 tbsp
• Kosher salt and black pepper: 1 tsp and 1/2 tsp

Instructions

Step 1: In a large oven-safe skillet or pot over medium-high heat, crumble in 900 g (2 lb) ground beef and let it brown, breaking it up as it cooks. Stir in the diced onion and carrots, season with 1 tsp salt and 1/2 tsp black pepper, and cook 5 minutes more, until the vegetables start to soften. You will see the carrots begin to brighten in color.

Step 2: Stir 2 tbsp tomato paste into the beef and vegetables and let it darken for a minute. Pour in 250 ml (1 cup) beef stock and 1 tbsp soy sauce, then fold in the frozen peas. Bring the mixture to a gentle bubble, then turn off the heat. You want the tomato paste to darken slightly for deeper flavor.

Step 3: Scrape everything into your slow cooker and spread it into an even layer. Cover and cook on low for 5 hours or high for 3 hours, until the beef is very tender and the sauce has thickened.

Step 4: Spoon the warmed mashed potatoes over the beef filling in big dollops, then spread them gently to the edges with the back of your spoon. Dot the top with 1 tbsp butter.

Step 5: Cover and cook on high for 30 minutes more, just until the potatoes are heated through. If your slow cooker insert is oven-safe, you can slide it under the broiler for 3 minutes to brown the top.

Step 6: Scoop portions straight from the slow cooker, making sure everyone gets some potato and some beef in the same spoonful. You can serve it with extra peas on the side.

Crockpot Stuffed Pepper Soup

This captures the sweet peppers, rice, and rich tomato broth of stuffed peppers, but in a bowl that tastes even better the next day. You get all the texture with none of the fussy filling.

Ingredients (makes 5 servings)

• Ground beef, 85% lean: 900 g (2 lb)
• Red and green bell peppers, diced: 2 large, about 300 g
• Yellow onion, diced, and garlic, minced: 1 medium and 3 cloves
• Canned diced tomatoes, not drained: two 400 g (14 oz) cans
• Tomato sauce: 400 g (14 oz) can
• Beef stock: 500 ml (2 cups)
• Long-grain white rice, uncooked: 100 g (1/2 cup)
• Smoked paprika: 1 tsp
• Kosher salt: 1 tsp
• Vegetable oil: 1 tbsp

Instructions

Step 1: Warm 1 tbsp vegetable oil in a large skillet over medium-high heat, then crumble in 900 g (2 lb) ground beef. Let it sit untouched for 3 minutes so a brown crust forms, then break it up and cook until no pink remains, about 7 minutes. You will get a deeper flavor from that initial sear.

Step 2: Scrape the beef into your slow cooker and add the diced bell peppers, onion, garlic, both cans of diced tomatoes, the tomato sauce, 500 ml (2 cups) beef stock, 100 g (1/2 cup) uncooked rice, smoked paprika, and salt. Stir until the rice is evenly distributed.

Step 3: Cover and cook on low for 6 hours or high for 3 hours, stirring once halfway if you can. The soup is ready when the rice is tender and the peppers have gone very soft.

Step 4: Taste the soup before serving, and add a pinch more salt if the tomatoes have dulled the seasoning. You can adjust the heat with a shake of cayenne if you want it spicier.

Step 5: Ladle the soup into bowls and top with shredded mozzarella or a few fresh parsley leaves. Serve hot, and you will find the leftovers hold up beautifully for the next day.

Slow Cooker Hamburger and Macaroni

This is the homemade, slow-cooked answer to boxed cheeseburger pasta, with real cheddar and a beefy tomato sauce. The macaroni goes in near the end so it stays firm and soaks up the sauce without turning mushy.

Ingredients (makes 6 servings)

• Ground beef, 85% lean: 900 g (2 lb)
• Yellow onion, diced, and garlic, minced: 1 medium and 3 cloves
• Crushed tomatoes: 800 g (28 oz)
• Beef stock: 375 ml (1 1/2 cups)
• Elbow macaroni, uncooked: 250 g (2 cups)
• Cheddar cheese, shredded: 225 g (2 cups)
• Cream cheese: 115 g (4 oz)
• Milk: 120 ml (1/2 cup)
• Smoked paprika and kosher salt: 1 tsp and 1 tsp
• Vegetable oil: 1 tbsp

Instructions

Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat and add 900 g (2 lb) ground beef. Crumble the meat with your spoon and cook it until browned, about 7 minutes, adding the onion and garlic in the last 3 minutes.

Step 2: Scrape the beef mixture into your slow cooker and stir in the crushed tomatoes, 375 ml (1 1/2 cups) beef stock, smoked paprika, and 1 tsp kosher salt. Cover and cook on low for 5 hours or high for 2 1/2 hours.

Step 3: Thirty minutes before you are ready to eat, turn the slow cooker to high and stir in 250 g (2 cups) elbow macaroni. You want the pasta mostly covered by liquid; if it looks dry, pour in a little more beef stock.

Step 4: After the macaroni is just tender, about 25 minutes later, stir in 225 g (2 cups) shredded cheddar, 115 g (4 oz) cream cheese, and 120 ml (1/2 cup) milk. Keep stirring until the cheese melts into the sauce, and you will see it become thick and glossy.

Step 5: Spoon the macaroni and beef into shallow bowls while it is hot and cheesy. You can finish each bowl with a little extra cheddar or a scatter of chopped parsley if you have it.

Slow Cooker Albondigas Soup

This is a light, tomatoey broth full of tender beef meatballs, rice, and soft zucchini, and it makes the house smell like a market kitchen. The slow cooker keeps the meatballs delicate while the vegetables turn silky.

Ingredients (makes 6 servings, about 20 small meatballs)

• Ground beef, 85% lean: 900 g (2 lb)
• Long-grain white rice, uncooked: 80 g (1/3 cup)
• Large egg: 1
• Fresh cilantro, chopped, divided: 4 tbsp
• Garlic, minced: 4 cloves
• Canned diced tomatoes, not drained: one 400 g (14 oz) can
• Beef stock: 1.5 L (6 cups)
• Carrots and zucchini, sliced: 2 medium and 2 medium
• Yellow onion, diced: 1 medium
• Kosher salt and black pepper: 1 1/2 tsp and 1/2 tsp

Instructions

Step 1: In a large bowl, combine 900 g (2 lb) ground beef, 80 g (1/3 cup) uncooked rice, the egg, half the chopped cilantro, half the minced garlic, 1 tsp salt, and 1/2 tsp black pepper. Mix gently with your hands just until the ingredients come together.

Step 2: Roll the mixture into about 20 small meatballs, slightly smaller than a golf ball, and set them on a plate. You can make them a little larger if you like, but smaller ones cook more evenly in the broth.

Step 3: In the slow cooker, stir together the diced tomatoes, 1.5 L (6 cups) beef stock, the remaining garlic, the diced onion, sliced carrots, and sliced zucchini. Add the remaining half of the chopped cilantro and the remaining 1/2 tsp salt. You want the vegetables mostly submerged so they soften evenly.

Step 4: Slide the raw meatballs into the broth one at a time, settling them gently among the vegetables. Cover and cook on low for 6 hours or high for 3 hours, until the meatballs are cooked through and the rice inside them is tender. You do not need to stir them; leave the pot undisturbed so they keep their shape.

Step 5: Taste the broth and add more salt or a little lime juice if you want it brighter.

Step 6: Ladle the soup into large bowls, giving each person a few meatballs, some rice, and plenty of broth. Top with extra cilantro and a squeeze of lime, and you can serve warm tortillas on the side.

The one step that matters most in every version is browning your ground beef deeply before it goes into the slow cooker. That brown crust builds the savory base that carries the whole dish, and it is worth the extra skillet to wash.

Pick whichever recipe sounds best, set your slow cooker, and let it do the slow work. Dinner will smell incredible long before you serve it.