Crock Pot Honey Garlic Chicken is packed with sweet, savory, and spicy flavors! Perfect for the whole family, this super easy recipe is great for a weeknight meal or a lazy weekend, though it’s fancy enough to serve at a dinner party too.

Find more Easy Crockpot Chicken Breast Recipes here!

This crock pot honey garlic chicken recipe really is SO easy to make. Plus, it’s so delicious even picky eaters will love it!

I love easy slow cooker recipes where I can just dump everything in the pot and leave it to cook throughout the day (like these other Dump and Go Slow Cooker Recipes or these 30+ Easy Crockpot Meals).

Not only is there very little prep in this Slow Cooker Honey Garlic Chicken recipe, but there is also basically no other hands-on time once it’s all in the slow cooker.

My other favorite thing is that as it slowly cooks, the house is filled with the fragrant aromas of delicious garlic, sweet honey, and warm chicken!

Crockpot honey garlic chicken is perfect for a weeknight family dinner or a lazy weekend.

This dish also looks and tastes good enough to serve at a dinner party which is a total WIN for me!

You can choose how to present this dish: either by shredding the chicken in the crockpot and letting it absorb the delicious sauce or by slicing the chicken neatly and drizzling the sauce over the top.

Pair it with some rice and green veggies, and dinner is served!

For more easy chicken recipes, check out my Crockpot Salsa Chicken, this Instant Pot Sweet and Sour Chicken, and my Chicken Enchilada Casserole.

Ingredients Needed:

• Chicken: use skinless boneless chicken breasts for this recipe (boneless thighs would also work).
• Seasoning: kosher salt and freshly ground black pepper will make a simple seasoning mix for the chicken before adding it to the slow cooker.
• Honey: use regular (clear) honey (not creamed) for the base of the honey garlic sauce.
• Broth: a low sodium chicken broth is best for this recipe so that you can best control the salt content of the dish.
• Soy Sauce: use low sodium soy sauce if you can, light or dark soy sauce is fine.
• Garlic: use freshly minced garlic cloves for the best flavor here.
• Apple Cider Vinegar: Helps to tenderize the chicken, and adds a sweet and sour flavor to the dish.
• Cornstarch: use a cornstarch slurry to thicken the dish – you can omit this if you prefer a thinner sauce.
• Red Pepper Flakes: Mix into the sauce or garnish on top for a bit of heat.

How to Make CrockPot Honey Garlic Chicken

1. Make sauce: Whisk together the sauce ingredients in a small bowl.
2. Season chicken: Season chicken breasts and put them in the slow cooker.
3. Coat chicken: Pour sauce over chicken breasts and cover.
4. Cook and serve: Cook until done, then slice or shred the chicken and serve with sauce.

Crock Pot Honey Garlic Chicken FAQs

Tips and Notes

• Thickening the sauce. The corn starch in the sauce should thicken the sauce as it cooks, but you can always thicken further after cooking with a small amount of corn starch dissolved in water, heated on the stovetop until bubbly.
• Chicken – You can use chicken thighs or drumsticks for this recipe as well. Whether they have the bone in or not, and whether they have skin on or not may affect the cooking time. Keep in mind that the sauce will be fattier if you use chicken with the skin on.
• Meat Thermometer – It’s always best to check the internal temperature of meat before you serve it. Chicken is done and ready to eat when it has an internal temperature of 165 degrees F.

Crock Pot Honey Garlic Chicken Variations

• Spice it up. You can add additional red pepper flakes, chili powder, or cayenne pepper to the crockpot to add a bit of spice to this dish. Alternatively, garnish with red pepper flakes.
• Garnish: Sesame seeds and chopped green onions make great garnishes for this dish.
• Honey. Use maple syrup instead of honey if you prefer for an interesting twist.

Serving Suggestions

Slow Cooker Honey Garlic Chicken is an easy and delicious main dish.

Make it a complete meal by serving it with side dishes like white rice, like this Instant Pot Jasmine Rice, my Cream Cheese Mashed Potatoes, or these Roasted Red Potatoes.

Add some color to the dinner table and your plate with Air Fryer Green Beans, Honey Glazed Carrots, Air Fryer Broccoli, or Roasted Vegetables on the side.

We also always have some bread on hand at the dinner table. My Homemade Garlic Herb Dinner Rolls are perfect with this meal, or you could try these Buttery (Whole Wheat) Bread Machine Rolls, or a slice of my No Knead Artisan Bread!

More Easy Crockpot Chicken Recipes to Try

Dinner

Slow Cooker Creamy Tomato Basil Chicken Breast

Dinner

Slow Cooker Chicken Breast

Dinner

Slow Cooker Garlic Parmesan Chicken Stew + Video

Dinner

Crockpot Tuscan Chicken

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Crock Pot Honey Garlic Chicken

Crock Pot Honey Garlic Chicken is packed with sweet, savory, and spicy flavors. Perfect for the whole family, this super easy recipe is great for a weeknight meal or a lazy weekend, though it's fancy enough to serve at a dinner party too!

Course Main Course, slow cooker

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 4

Calories 327cal

Author Ashley Fehr

Ingredients

• 4 boneless skinless chicken breasts
• ½ teaspoon salt
• ⅛ teaspoon black pepper

Honey Garlic Sauce

• ⅔ cup honey (clear and not creamed)
• ¼ cup low sodium chicken broth or sub water
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons minced garlic
• 1 tablespoon apple cider vinegar
• 1 tablespoon cornstarch
• ¼ teaspoon salt
• ⅛-¼ teaspoon red pepper flakes optional, but balances out the sweetness nicely

US Customary – Metric

Instructions

• Place chicken breasts in the slow cooker and season with salt and pepper.
• Whisk together the sauce ingredients: honey, broth, soy sauce, garlic, vinegar, salt, cornstarch, and pepper flakes if using.
• Pour sauce over chicken breasts and cover.
• Cook on low for 3-4 hours or until the thickest part of the chicken registers a temperature of 165 degrees F.
• Once fully cooked, slice or shred and serve with sauce.

Video

Notes

Storage

• Store: Store this recipe in an airtight container in the refrigerator for up to 4 days. Allow it to cool to room temperature before putting it in the fridge.
• Freeze: This chicken dish freezes so well! Store it in a freezer-safe container and freeze it for up to 3 months. Allow the chicken to thaw overnight in the refrigerator before reheating it in the microwave or oven until piping hot.

 

Nutrition

Calories: 327cal | Carbohydrates: 52g | Protein: 26g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 864mg | Potassium: 523mg | Fiber: 0.4g | Sugar: 47g | Vitamin A: 53IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg

The post Crock Pot Honey Garlic Chicken appeared first on The Recipe Rebel.

These Maple Bacon Baked Beans are the best quick and easy side dish. They’re made with canned white beans and crispy bacon tossed in a thick, sweet, and smoky sauce.

These Maple Bacon Baked Beans are a delicious twist on a classic summer side dish! This recipe is based off of my Instant Pot Baked Beans, but instead of using the instant pot, we’re actually baking the beans.

They’re also taken up a notch with the addition of crispy bites of bacon for a smoky flavor twist that pairs deliciously with the sweeter flavors in the sauce.

This recipe takes just 10 minutes to prep and is perfect for your next summer grill out!

Serve them alongside The Best Burgers, Air Fryer Potato Wedges, Corn on the Cob and Easy Broccoli Salad and you have one of our favorite meals!

Ingredients Needed:

• Beans: I use canned white beans to keep the prep a little bit quicker. You can use dried beans, you will just need to soak and boil them first. See my FAQs for more tips on using dried beans.
• Onion: adds a sweet, savory flavor base for the sauce. We can add it in raw because the beans bake for so long!
• Sauce: our sweet and savory baked bean sauce comes together with a mixture of water, tomato paste, maple syrup, apple cider vinegar, molasses, cornstarch, Worcestershire sauce, and garlic.
• Seasonings: salt, ground mustard, black pepper, red pepper flakes
• Bacon: use thick-cut, chopped bacon. You can simply omit for a vegetarian side dish.

How to Make Maple Bacon Baked Beans

These homemade Baked Beans take just 10 minutes to prep!

1. Prep the beans: Drain and rinse the beans, then place in a greased baking dish with onion.
2. Make the sauce: In a bowl, mix together water, tomato paste, maple syrup, vinegar, molasses, cornstarch, Worcestershire sauce, and seasonings.
3. Combine and bake: Pour the sauce over the beans, stir to combine, then top with bacon pieces. Bake until thickened and bubbly.

FAQs

Tips and Notes for Maple Bacon Baked Beans

• To prevent splatter, cover the baking dish with foil for the first portion of baking time. Be sure to uncover the dish for the last 15-20 minutes though so that the bacon can crisp up.
• Lay the bacon on top. Make sure you wait to add the bacon until everything is mixed. You’ll layer it on top of the beans so it doesn’t get soggy mixed into the sauce.
• Play with flavor. Since you’re making your own sauce, feel free to play around with the flavor of it. Want it extra spicy? Add more red pepper flakes. Prefer a sweeter sauce? Add more maple syrup.
• Make vegetarian Baked Beans. Just leave out the bacon!

Serving Suggestions

Baked Beans are the perfect side dish to pair with a number of different entrees. I love to serve them next to Air Fryer Hot Dogs, Instant Pot Meatloaf and Mashed Potatoes, Grilled Chicken Thighs, or Grilled Turkey Burgers!

More Summer Side Dish Ideas

Side Dishes

Grilled Potatoes in Foil

Dinner

Creamy Ranch Bowtie Pasta Salad Recipe

Side Dishes

Homemade Creamed Corn

Spring/Summer

Easy Potato Salad Recipe

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Maple Bacon Baked Beans

These Maple Bacon Baked Beans are the best quick and easy side dish. They're made with canned white beans and crispy bacon tossed in a thick, sweet, and smoky sauce.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Calories 242cal

Author Ashley Fehr

Ingredients

• 6 cups canned white beans (1150 grams or 3 540ml cans) (or 1 lb dried beans — see note*)
• 1 small onion (finely diced)
• 1 cup water
• 1 can tomato paste 156 ml (½ cup)
• ½ cup pure maple syrup
• ¼ cup apple cider vinegar
• ¼ cup molasses
• 2 tablespoons corn starch
• 2 tablespoons Worcestershire sauce
• 2 teaspoons minced garlic
• 1 ½ teaspoons salt
• 1 teaspoon ground mustard
• ⅛ teaspoon black pepper
• 1-2 pinches red pepper flakes optional
• 4 strips thick cut bacon, chopped

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and lightly grease a 9×13" baking dish.
• Drain beans and rinse well (*note below includes method for using dried beans). Place in the baking dish with the onion.
• In a large bowl, whisk together the water, tomato paste, maple syrup, vinegar, molasses, corn starch, Worcestershire sauce, garlic, salt, mustard, pepper and pepper flakes.
• Pour sauce over beans and stir to combine. Lay the bacon pieces on top of the beans.
• Bake for 30-45 minutes, until bacon is cooked through and sauce is thickened and bubbly. You can cover with foil for the first portion of the cook time to prevent splatter if desired, but I recommend uncovering to help crisp the bacon for the last 15-20 minutes.

Video

Notes

*If using dried beans, cover with 3-4 inches of water and soak overnight. Drain and boil for 1 hour until tender but not mushy. Drain and continue with the recipe.

Tips:

• To prevent splatter, cover the baking dish with foil for the first portion of baking time. Be sure to uncover the dish for the last 15-20 minutes though so that the bacon can crisp up.
• Lay the bacon on top. Make sure you wait to add the bacon until everything is mixed. You’ll layer it on top of the beans so it doesn’t get soggy mixed into the sauce.
• Play with flavor. Since you’re making your own sauce, feel free to play around with the flavor of it. Want it extra spicy? Add more red pepper flakes. Prefer a sweeter sauce? Add more maple syrup.
• Make vegetarian Baked Beans. Just leave out the bacon!

 

Storage:

Leftover Maple Bacon Baked Beans will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. To reheat, thaw overnight in the fridge if frozen, then warm in the oven or on the stove until heated through.

Nutrition

Serving: 148grams | Calories: 242cal | Carbohydrates: 40g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 520mg | Potassium: 780mg | Fiber: 5g | Sugar: 16g | Vitamin A: 226IU | Vitamin C: 4mg | Calcium: 113mg | Iron: 4mg

The post Maple Bacon Baked Beans appeared first on The Recipe Rebel.

A Simple Potato Salad Recipe Everyone Will Love

I know that everyone has their own variation on potato salad, and what makes a potato salad authentic differs for everyone.

Some people add celery (no thanks!), while others go for dill pickles or chopped onions to get a crunchy texture. I’ve known people to add pickle juice, bacon bits, creme fraiche, and that’s just for starters!

And you can absolutely do that if that’s your thing.

But I wanted to show you a plain and simple recipe that you can take and make your own as you wish. No bells and whistles, unless you want to put them in there. Because we’re not big fans of recipe rules around here!

Pair it with Grilled Chicken Thighs, Easy Slow Cooker BBQ Ribs, or Grilled Pork Tenderloin for a delicious summer feast!

Need to round out your BBQ menu? Add this Tortellini Pasta Salad or this Creamy Fruit Salad Recipe!

What You’ll Need

A basic blend of waxy red potatoes, hard-boiled eggs, and mayonnaise sauce gives this recipe loads of flavour, without having to prep a ton of special ingredients.

• Potatoes: For potato salad, it’s best to use a waxy potato like fingerlings or red potatoes. Wash/scrub the potatoes, and finely dice.
• Eggs: Hard-boiled eggs add a protein boost to the potato salad! Peel the eggs, and finely chop them.
• Mayonnaise: You’ll need a cup or so of your favorite mayonnaise. Keto mayonnaise works fine here, or for a sweeter potato salad, you can use jarred “salad dressing” (such as Miracle Whip). Salad cream is also a good option.
• Chives: Finely chopped fresh chives add a zesty suggestion of onion or garlic flavor, but more on the mild side.
• Milk: A little bit of milk thins the sauce to the right consistency. You can use dairy-free milk, if you prefer.
• Apple Cider Vinegar: Just a splash adds a nice, tangy note to the potato salad, and cuts the richness.
• Salt and Pepper
• Ground Mustard: Ground mustard adds a classic mustard note to the potato salad without making it too sour. You could also use prepared mustard.
• Paprika: For garnish, and a hint of earthy sweetness.

How to Make This Easy Potato Salad

To make potato salad, you do need a little bit of time up front to cook the potatoes and boil the eggs, and allow them to cool slightly, so be sure to plan ahead! (On the other hand, this is a great recipe to make ahead—more on that later!) You will also need to plan for a couple of hours of chill time afterwards.

1. Boil the Potatoes. Bring large pot of water to boil, and season it with salt. Add the diced potatoes, and let them boil for about 5 minutes, or until tender. Drain well, and transfer to a large bowl to cool in the refrigerator.
2. Make the Mayonnaise Dressing. Whisk together the mayonnaise, chives, milk, apple cider vinegar, salt, pepper, and mustard. If the dressing seems too thick, you can add a little bit more milk, a tablespoon at a time, to get a thinner dressing. It should be about the consistency of pancake batter.
3. Combine the Potatoes, Dressing, and Hard-Boiled Eggs. Add the eggs to the cooled potatoes, and pour the dressing over the top. Stir well to combine.
4. Chill. Garnish the potato salad with a sprinkling of paprika and extra chives, as desired. Chill for at least 2 hours before serving.

Helpful Tips

To make this simple recipe even better, try one or more of these easy tips for success. Each one is guaranteed to make your life easier, and your potato salad mouthwatering!

• Choose the Right Potatoes. You want to choose good potatoes for boiling, ones that are going to cook up nice and creamy. I also prefer potatoes with smooth, thin skins, so I don’t have to peel them. Red potatoes, fingerlings, or little yellow potatoes are all good options. Russet potatoes are more likely to dissolve or break down during the cooking process. I also prefer to choose something with a smooth, thin skin as I refuse to peel potatoes!
• Add the Eggs: you can definitely skip the hard-boiled eggs if you prefer, but I think they add a little variety and some extra creaminess to the salad. Plus, protein!

• Cook your Potatoes in the Instant Pot, or try this easy Instant Pot Potato Salad. I know not everyone has an Instant Pot, but it’s seriously so easy to cook potatoes in there, and no watching the pot or boiling over. Simply add your diced potatoes to the Instant Pot with 1 ½ cups of water or chicken broth, and cook on Manual high for 5 minutes or until tender. Drain and cool.
• Buy Pre-Cooked, Pre-Peeled Hard-Boiled Eggs. Friends, these things are so awesome in a pinch. I actually hate making hard-boiled eggs, and will often buy these when I need a quick potato salad.
• Shell Your Eggs and Bake. If you don’t want to buy hard-boiled eggs, you can simple crack the eggs into silicone muffins cups or a small silicone pan, and bake until done. No need to stir! You want that nice yellow yolk intact after baking.

Variation Ideas

So how can you mix this recipe up? Mostly by mixing things in! Here are some of my favourite easy mix-ins for creating a customized potato salad recipe:

• Crispy bacon bits
• Chopped dill pickles
• Sweet pickle relish or piccalilli
• Shredded cheddar cheese
• Blanched or raw broccoli florets (not too large, and go for crisp—not soft)
• Diced red or green bell pepper
• A splash of barbecue sauce, or even sriracha (if you like things spicy!)
• Celery seeds (or chopped celery, if you like it)
• Dijon mustard instead of ground mustard
• Fresh chopped dill (my favorite!)

Serving Suggestions

You can serve this classic potato salad on its own as a light lunch, or pair it with just about any main dish for a full meal. Here are some of my favourite main dishes to serve with potato salad:

• Chicken: Cold shredded chicken and cold potato salad make a refreshing meal for a warm day, while for cooler weather, I like to make this crispy Oven-Fried Chicken. Don’t want to turn on the oven? Try this classic grilled BBQ Chicken.
• Hamburgers: Another classic pairing, burgers and potato salad go perfectly together! Try this recipe for Air Fryer Burgers for a perfectly juicy, well-seasoned result, or grill up some Chicken Burgers if you’re looking for something lighter.
• Honey Ham: Sweet glazed slices of Honey Baked Ham are always welcome, and are a delectable contrast to cool, creamy potato salad.

How to Store Leftover Potato Salad

Leftover potato salad should be refrigerated within two hours of serving, to avoid bacterial growth. Just pack the potato salad into airtight food storage containers, or zip-top bags, and refrigerate for up to 4 days. Potato salad doesn’t freeze well.

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Easy Potato Salad Recipe

Simple, flavourful, and well-balanced, this Easy Potato Salad Recipe is made with red potatoes, hard-boiled eggs, and a tangy, savory mayonnaise dressing. Perfect for making ahead!

Course Salad, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 8 servings

Calories 333cal

Author Ashley Fehr

Ingredients

• 6 medium red potatoes finely diced
• 3 hard-boiled eggs peeled and finely chopped
• 1 cup mayonnaise
• 2 tablespoons finely chopped chives
• 1 tablespoon milk
• 1 teaspoon apple cider vinegar
• 3/4 teaspoon salt
• 1/2 teaspoon ground mustard
• 1/4 teaspoon pepper
• Paprika for garnish

US Customary – Metric

Instructions

• In a large pot of boiling, salted water, cook potatoes until tender, about 5 minutes.
• Drain well and move to a large bowl to cool completely in the refrigerator.
• Once potatoes are cooled, add eggs.
• Whisk together mayonnaise, chives, milk, vinegar, salt, mustard and pepper and pour over top. Stir to coat, adding additional milk for extra creaminess as desired.
• Garnish with a sprinkling of paprika and extra chives as desired and chill at least 2 hours before serving.

Nutrition

Calories: 333cal | Carbohydrates: 26g | Protein: 6g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 449mg | Potassium: 763mg | Fiber: 3g | Sugar: 3g | Vitamin A: 164IU | Vitamin C: 14mg | Calcium: 31mg | Iron: 1mg

More Tasty Side Dishes

• Air Fryer Potato Wedges
• Easy Homemade Mac and Cheese
• Creamy Ranch Bowtie Pasta Salad

The post Easy Potato Salad Recipe appeared first on The Recipe Rebel.

This Sloppy Joes Recipe is a classic comfort food dinner that’s ready in a total of 20 minutes! Tender and juicy ground beef is simmered with peppers and onions in a sweet and spicy tomato sauce.

Serve plain on a toasted bun or load it up with your favorite toppings!

Our favorite dinner recipes are ones that are made with simple ingredients, a hit with the whole family, and quick to make!

This sloppy joes recipe checks all of my “perfect meal” boxes! It’s made with ground beef, a few veggies, a simple sauce made up of pantry staples, and a few basic seasonings. It’s also always a favorite at our house AND it’s ready in a total of 20 minutes!

I mean, a messy, hearty, flavorful ground beef and tomato sauce piled onto a golden-brown, toasty bun? Easy dinner doesn’t get better than that!

If I made these every day (and threw in the odd pan of Spaghetti and Meatballs, Easy Homemade Hamburger Helper, The BEST Oven-Fried Chicken or Teriyaki Chicken), my kids would be ecstatic.

What is a sloppy joe?

A sloppy joe is an American sandwich made up of ground beef simmered in a sweet tomato sauce and served on a toasted bun.

Sloppy joe sandwiches supposedly originated in Sioux City, Iowa in the 1930s when a chef named Joe added tomato sauce to his loose meat sandwiches, thus creating what is now a classic comfort food dinner!

Ingredients for sloppy joes:

• Ground Beef: I like to use lean ground beef so the mixture isn’t overly greasy. If you use a fattier meat, you’ll want to drain the oil before adding the sauce.
• Red Bell Pepper and Onion: sloppy joe filling is a great way to sneak veggies into your kids’ meals. Bell pepper and onion are the classic additions, but feel free to add other veggies if desired.
• Garlic: use freshly minced or pre-minced garlic. Garlic powder will work, but fresh is always my first choice!
• Salt, Chili Powder, and Black Pepper: a simple trio of seasonings to take the flavor of an already flavorful sauce up a notch.
• Ketchup, Brown Sugar, Worcestershire Sauce, Apple Cider Vinegar, Tomato Paste, Mustard, and Red Pepper Flakes: makes up the sweet, tangy, slightly spicy sloppy joe sauce. 
• Water: used to thin out the filling, if necessary.

How to make sloppy joes

1. Cook the beef: brown the beef with the onion and pepper. Stir in garlic, salt, chili powder, and pepper.
2. Make the sauce: To the beef mixture, add the remaining ingredients. Stir well, then add water to thin it out if needed.
3. Simmer and serve: Bring to a simmer over medium-high heat, then reduce to medium-low and simmer to thicken. Serve in buns with the toppings of your choice!

Sloppy Joes FAQs

Tips and tricks

• Play with flavor. Sloppy joe filling is very forgiving. Prefer a sweeter sauce? Add more brown sugar. Love the spice? Add a drizzle of hot sauce or sriracha!
• Add more veggies. Sloppy joe filling is a great way to sneak some veggies into a meal…especially if you have picky kiddos. Try adding mushrooms, peas, carrots, celery, zucchini, spinach, you name it. Make sure you chop any extra veggies pretty small so they incorporate well into the sauce.
• Double the recipe. Sloppy joes store beautifully either in the fridge or in the freezer. Get ahead on meal planning and double the recipe!
• If the sauce is too thin, simmer it longer to allow it time to thicken. Keep in mind that the sauce will also thicken as it sits.
• If the sauce is too thick, add a splash of water to thin it out. Don’t add too much water though because you don’t want to dilute the flavor!

Other ways to use sloppy joe filling

There are so many ways to use sloppy joe sauce, which means you should have no issue using up leftovers! Here are some ideas:

• On grilled cheese. Check out my sloppy joe grilled cheese recipe. It’s even better if it’s made with homemade Whole Wheat Bread!
• Mixed into pasta. It’s delicious in homemade mac and cheese!
• Over nachos or fries. Serve it over nachos with melted cheese or use it in place of the ground beef in BBQ bacon cheeseburger nachos.
• On baked potatoes. Turn Air Fryer Baked Potato into a heartier meal by topping them off with a scoop of sloppy joe sauce.

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Sloppy Joes

This Sloppy Joes Recipe is a classic comfort food dinner that's ready in a total of 20 minutes! Tender and juicy ground beef is simmered with peppers and onions in a sweet and spicy tomato sauce.

Course Main Course

Cuisine American, canadian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 264cal

Author Ashley Fehr

Ingredients

• 1 pound lean ground beef
• 1 red bell pepper (diced)
• ½ medium onion (diced)
• 2 teaspoons minced garlic
• ½ teaspoon salt
• 1 teaspoon chili powder
• ¼ teaspoon black pepper
• ¾ cup ketchup
• 3 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons apple cider vinegar
• 2 tablespoons tomato paste
• 1 teaspoon prepared mustard
• 1 pinch red pepper flakes
• 2 tablespoons water

US Customary – Metric

Instructions

• Cook ground beef, onion and pepper in a large skillet over medium high heat until meat is browned and onion is translucent.
• Stir in garlic, salt, chili powder and pepper and cook 1 minute.
• Add ketchup, Worcestershire sauce, brown sugar, vinegar, tomato paste, mustard and red pepper flakes and stir well. Add water to thin sauce if desired.
• Bring to a simmer over medium high heat and then reduce to medium low. Simmer until vegetables are tender and sauce has thickened slightly.
• Serve over buns.

Video

Notes

Notes:

• Play with flavor. Sloppy joe filling is very forgiving. Prefer a sweeter sauce? Add more brown sugar. Love the spice? Add a drizzle of hot sauce or sriracha!
• Add more veggies. Sloppy joe filling is a great way to sneak some veggies into a meal…especially if you have picky kiddos. Try adding mushrooms, peas, carrots, celery, zucchini, spinach, you name it. Make sure you chop any extra veggies pretty small so they incorporate well into the sauce.
• Double the recipe. Sloppy joes store beautifully either in the fridge or in the freezer. Get ahead on meal planning and double the recipe!
• If the sauce is too thin, simmer it longer to allow it time to thicken. Keep in mind that the sauce will also thicken as it sits.
• If the sauce is too thick, add a splash of water to thin it out. Don’t add too much water though because you don’t want to dilute the flavor!

 

Storage:

Leftover sloppy joe filling will last in an airtight container in the fridge for 3-4 days or in the freezer for 3-4 months. To reheat, thaw in the fridge if frozen, then warm on the stove or in the microwave with a splash of water to thin, if necessary.

Nutrition

Serving: 178grams | Calories: 264cal | Carbohydrates: 25g | Protein: 26g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 1238mg | Potassium: 803mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1449IU | Vitamin C: 45mg | Calcium: 48mg | Iron: 4mg

The post Sloppy Joes appeared first on The Recipe Rebel.