Crockpot Cheeseburgers

Why You’ll Love This Recipe

I love how hands-off this recipe is—just brown the meat, mix everything in the crockpot, and let it work its magic. It’s a fun twist on burgers that’s warm, cheesy, and comforting. Plus, it makes a big batch, which is great for feeding a crowd or saving leftovers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 teaspoon olive oil

• 1½ pounds lean ground beef

• 1 small onion, finely chopped

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• Salt and black pepper to taste

• 10 oz can diced tomatoes with green chilies, drained (like Rotel)

• 1 tablespoon yellow mustard

• 1 tablespoon ketchup

• 8 oz Velveeta cheese, cubed

• Optional toppings: pickles, shredded lettuce, diced tomatoes, or extra cheese

• Optional buns or slider rolls for serving

Directions

1. I start by heating the olive oil in a skillet over medium-high heat. Then I add the ground beef and chopped onion, cooking until the beef is browned and the onion is soft. I drain the excess grease if needed.

2. I season the beef with garlic powder, onion powder, salt, and pepper.

3. Next, I transfer the cooked beef mixture to the crockpot. I stir in the drained diced tomatoes with green chilies, mustard, and ketchup.

4. I add the cubed Velveeta cheese on top. I cover and cook on low for 2–3 hours, stirring occasionally until the cheese is fully melted and everything is combined into a creamy, cheesy mixture.

5. I serve the cheeseburger filling warm on buns or slider rolls, and top them however I like—pickles, shredded lettuce, tomato, you name it.

Servings and timing

Servings: 6–8 sandwiches
Prep Time: 10 minutes
Cook Time: 2–3 hours (on low)
Total Time: About 3 hours

Variations

• Sometimes I use ground turkey or chicken instead of beef for a lighter version.

• For a spicy kick, I add a chopped jalapeño or use spicy diced tomatoes.

• I mix in cooked bacon or top with crispy bacon bits for a bacon cheeseburger twist.

• For a slider party, I spoon the filling onto small buns and serve them like mini cheeseburgers.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I use the microwave or stovetop over low heat, adding a splash of milk if the mixture gets too thick. It also freezes well—just thaw overnight in the fridge before reheating.

FAQs

Can I make this ahead of time?

Yes, I often brown the beef and prep the ingredients the night before. Then in the morning, I just throw everything in the slow cooker.

What kind of cheese works best?

Velveeta melts perfectly and gives that creamy, smooth texture. But if I prefer, I use shredded cheddar or American cheese—it just won’t be quite as creamy.

Can I serve this without buns?

Absolutely. I like spooning it over baked potatoes, inside lettuce wraps, or even over tortilla chips for a cheesy nacho-style dish.

Can I double the recipe?

Yes, I double it easily for a crowd. I just make sure my crockpot can handle the volume and add an extra 30–60 minutes of cook time if needed.

Is this recipe kid-friendly?

Definitely. Kids love the creamy, cheesy burger flavor. I just skip the green chilies if I want it milder.

Conclusion

Crockpot Cheeseburgers are the ultimate no-fuss way to satisfy a cheeseburger craving. With minimal prep and major flavor payoff, I find myself making this again and again. Whether I’m feeding the family or entertaining, it’s a comforting, crowd-pleasing dish that’s always a hit.