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–+ servings

Crowd-Pleasing Slow Cooker Mississippi Sloppy Joes

Slow cooker Mississippi Sloppy Joes with seasoned beef, pepperoncini, and a savory-sweet sauce. Great for weeknights and game day.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 1
Course: Beef, Main Course
Cuisine: American
Calories: 473
Ingredients Method Nutrition Notes

Ingredients
  

For the Mississippi Sloppy Joes
  • 2 pounds lean ground beef 90/10 or 93/7 lean
  • 1 large yellow onion chopped
  • 1/3 cup ketchup
  • 1 1/2 ounces dry ranch dressing seasoning mix about one packet
  • 1 ounce au jus gravy mix one packet
  • 3 tablespoons pepperoncini pickling juice from the jar
  • 2 tablespoons light brown sugar packed
  • 3/4 cup sliced pepperoncini peppers drained if you prefer less brine
  • 1/3 cup unsalted butter cut into pats
  • 1 tablespoon cornstarch for the optional thickening slurry
  • 8 burger buns sourdough or potato rolls recommended

Method
 

  1. Place the ground beef and chopped onion in a large skillet set over medium-high heat. Cook for about 8 minutes, breaking the beef apart as it browns, until the onion is soft and translucent. Drizzle in a little olive oil only if the pan looks dry.
  2. Spray the insert of a 6 quart or 7 quart slow cooker with nonstick cooking spray, then transfer the browned beef and onion mixture to the insert.
  3. Add the ketchup, ranch seasoning, au jus mix, pepperoncini juice, and brown sugar. Stir everything until the seasonings are well blended into the meat.
  4. Scatter the pepperoncini slices over the top and dot with the butter pats. Cover and cook on HIGH for 1 to 2 hours or on LOW for 3 to 4 hours, stirring once or twice, until the sauce is hot and the flavors have melded.
  5. If the filling is still too thin in the last 30 minutes, whisk the cornstarch with 1 tablespoon of water or pepperoncini juice in a small bowl, pour it into the slow cooker, and stir. Replace the lid and continue cooking for 20 to 30 minutes until slightly thickened.
  6. Pile the sloppy joe filling onto the buns and serve warm, with extra pickled peppers on the side if desired.

Nutrition

Calories: 473kcalCarbohydrates: 41gProtein: 27gFat: 22gSaturated Fat: 10gCholesterol: 91mgSodium: 928mgFiber: 1gSugar: 11g

Notes

Use a 6 quart or 7 quart slow cooker for this recipe; if halving it, reduce the cook time by roughly 25%.
For a spicier version, add a tablespoon of pickled jalapeño juice along with the pepperoncini juice.
Leftover filling keeps in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
To make ahead, brown the beef and onion, cool, and refrigerate overnight before slow cooking.
Taste before adding salt because the ranch and au jus packets are already very salty.
The mixture will look looser while hot; it thickens as it stands, so avoid over-thickening early.
Serve on toasted sourdough or potato rolls with pickles and sliced provolone for a California twist.

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