I really wasn’t expecting these slow cooker cheeseburgers to be all that great. Would I get that great cheeseburger taste? Would they leave me hankering for the real thing instead? I have to admit that I loved them! I thought they were great. Kind of like Sloppy Joes, but they taste just like cheeseburgers. On a cold day they hit the spot and then some. A little ketchup, a little mustard, and a few pickle slices and I was a happy guy!
![Slow Cooker Cheeseburgers](https://www.lifesatomato.com/wp-content/uploads/2022/08/Slow-Cooker-Cheeseburgers.jpg)
Slow cooker cheeseburgers made for the perfect make-and-forget meal. I just tossed all the ingredients into my crockpot at lunch time and by dinner time everything was ready! Just warm some buns and you’ve got dinner!
I used ‘plain ole’ Velveeta for my cheeseburgers. For a change you can use Kraft’s Mexican- or Jalapeno-flavored Velveeta.
Also try my slow cooker cheesesteaks.
Slow Cooker Cheeseburgers
Equipment
Ingredients
For the burger meat
- 2 pounds ground beef
- kosher salt
- freshly ground black pepper
- 3 cloves garlic minced, divided
- 8 ounces Velveeta cubed
- 1 large onion chopped
For the sandwiches
- 10 burger rolls if you use small buns you can get more servings
- Dill pickle slices
- prepared mustard for serving
- ketchup for serving
Instructions
For the burger meat
- Crumble the ground beef into a large skillet and season well with salt and pepper. Cook until browned..
- Add 1 clove of the minced garlic, stir and cook another minute. Drain well and transfer to a slow cooker set to low.
- Add the remaining garlic, Velveeta and onion.
- Cover and cook on low 6 hours, stirring occasionally. If mixture gets too thick add a bit of milk or water and stir.
For the sandwiches
- Toast buns if, desired.
- Divide meat mixture between buns. Add pickle slices and a couple of good skirts of ketchup and mustard. Serve with plenty of napkins!
Nutrition
Nutritional values are approximate.