I love how incredibly easy and crowd-pleasing this recipe is. It transforms simple ingredients into a cheesy, savory mixture that I can serve in so many ways—piled on toasted buns, spooned over baked potatoes, or even scooped up with chips. It’s hearty, flavorful, and comforting, and since it’s made in the slow cooker, I can prep it in minutes and let it cook while I focus on everything else.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Main ingredients: 2 pounds ground beef 1 small onion, finely chopped 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon black pepper
Sauce and cheese: 1 tablespoon yellow mustard 1/2 cup ketchup 1 tablespoon Worcestershire sauce 8 oz Velveeta or American cheese, cubed 1/2 cup shredded cheddar cheese
For serving: Hamburger buns
Directions
I start by browning the ground beef with the chopped onion in a large skillet over medium heat. I break up the meat as it cooks and continue until it’s fully browned. Then I drain off any excess grease and transfer the mixture to my crockpot.
I add the garlic powder, salt, pepper, mustard, ketchup, and Worcestershire sauce to the slow cooker and stir everything together until it’s evenly mixed.
I place the cubed Velveeta and shredded cheddar on top of the mixture, then cover and cook on low for 2 to 3 hours. I stir occasionally until the cheese is completely melted and the mixture becomes creamy.
I serve the hot cheeseburger filling on toasted hamburger buns, ready to enjoy.
Servings and Timing
This recipe serves 8 people. Prep Time: 10 minutes Cook Time: 3 hours Total Time: 3 hours 10 minutes
Variations
I sometimes add chopped pickles or relish for a tangy bite that mimics the real cheeseburger experience.
For a spicy version, I toss in diced jalapeños or a splash of hot sauce.
If I want to lighten it up, I use lean ground turkey or chicken instead of beef.
I’ve also served this mix over fries or baked potatoes for a fun twist on loaded comfort food.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stovetop over low heat, stirring occasionally, or in the microwave in short bursts. I add a splash of milk or water if the mixture thickens too much. It also freezes well—I let it cool completely, then freeze in portions for up to 2 months. I thaw in the fridge before reheating.
FAQs
Can I make this ahead of time?
Yes, I brown the beef and prep the mixture ahead of time, store it in the fridge, and start the slow cooker when I’m ready. It’s perfect for party prep.
Can I use different types of cheese?
Absolutely. I love the creaminess of Velveeta, but I’ve used American, cheddar, or a mix of pepper jack and mozzarella for a spicier twist.
What can I serve this with besides buns?
I spoon it over baked potatoes, use it as a nacho topping, or serve it with tortilla chips as a hot dip.
Can I cook this on high instead of low?
Yes, I’ve cooked it on high for 1 to 1.5 hours with good results. Just make sure to stir so the cheese doesn’t burn.
Is this recipe kid-friendly?
Very much so. The mild, cheesy flavor is always a hit with kids, and I can leave out any optional spicy add-ins.
Conclusion
These Crockpot Cheeseburgers are a cozy, cheesy twist on the classic burger that I can make with almost no effort. They’re rich, creamy, and bursting with flavor—perfect for feeding a crowd or making a comforting meal with minimal cleanup. Whether I serve them on buns, over potatoes, or as a fun dip, they never last long in my house.
This crockpot cheeseburgers recipe is creamy, cheesy, and packed with flavor—perfect for game day, parties, or an easy weeknight dinner on toasted buns.
Author:Sarah
Prep Time:10 minutes
Cook Time:3 hours
Total Time:3 hours 10 minutes
Yield:8 servings
Category:Main Course, Party Food
Method:Slow Cooker, Crockpot
Cuisine:American
Ingredients
Main Ingredients:
2 pounds ground beef
1 small onion, finely chopped
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
Sauce & Cheese:
1 tbsp yellow mustard
½ cup ketchup
1 tbsp Worcestershire sauce
8 oz Velveeta or American cheese, cubed
½ cup shredded cheddar cheese
Serving:
Hamburger buns (for serving)
Instructions
Brown the Beef: In a large skillet over medium heat, cook the ground beef and chopped onion until browned, breaking up the meat as it cooks. Drain excess grease.
Add to Crockpot: Transfer the cooked beef mixture to a slow cooker. Add garlic powder, salt, black pepper, mustard, ketchup, and Worcestershire sauce. Stir well to combine.
Add Cheese: Top with cubed Velveeta and shredded cheddar.
Slow Cook: Cover and cook on low for 2–3 hours, stirring occasionally, until the cheese has melted and the mixture is creamy and heated through.
Serve: Spoon the cheeseburger filling onto toasted hamburger buns and serve warm.
Notes
Use lean ground beef to reduce excess grease.
Great as a dip with tortilla chips or spooned over baked potatoes.
Add jalapeños, hot sauce, or sriracha for a spicy variation.
Can be kept on warm in the slow cooker for serving at parties or potlucks.
