Name: Crockpot Cheeseburgers Recipe
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Cuisine: American
Ingredients: 2 pounds ground beef; 1 small onion, finely chopped; ½ teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon black pepper; 1 tablespoon yellow mustard; ½ cup ketchup; 1 tablespoon Worcestershire sauce; 8 oz Velveeta or American cheese, cubed; ½ cup shredded cheddar cheese; Toasted hamburger buns

Why I Love This Recipe

It’s incredibly simple and uses ingredients I usually have on hand.
The slow cooker keeps everything warm and melty—perfect for serving over time.
I can make it ahead for potlucks, tailgates, or casual dinners.
It tastes just like a cheeseburger but without all the mess of grilling.
It’s versatile: I serve it as sandwiches, dips, or loaded on fries or potatoes.

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

Serving:

Hamburger buns, for serving

Directions

I start by browning the ground beef in a large skillet over medium heat with the chopped onion. I break it up as it cooks and cook until the beef is no longer pink.
Once browned, I drain any excess grease and transfer the beef and onions to my crockpot.
I stir in the garlic powder, salt, black pepper, mustard, ketchup, and Worcestershire sauce until everything is well mixed.
I add the cubed Velveeta and shredded cheddar cheese right on top of the beef mixture.
I cover and cook on low for 2–3 hours, stirring occasionally, until the cheese is fully melted and the mixture is creamy and thick.
I serve it warm on toasted hamburger buns—or get creative with chips or baked potatoes.

Servings and Timing

Servings: 8
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes

Variations

For a spicy twist, I add diced jalapeños or a dash of hot sauce.
Sometimes I stir in chopped pickles or crispy bacon for extra burger flavor.
I’ve also used ground turkey or chicken with great results.
If I want a richer flavor, I mix in a splash of cream cheese or add smoked paprika.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I warm the mixture on the stove over low heat or in the microwave, stirring occasionally.
It also freezes well. I let it cool completely, portion it into freezer-safe bags, and freeze for up to 2 months. I thaw in the fridge overnight before reheating.

FAQs

Can I use pre-cooked ground beef for this?

Yes, if I have cooked ground beef prepped ahead of time, I just skip straight to the slow cooker step. It saves time and works perfectly.

What cheese works best for this?

Velveeta gives it that creamy, melty texture I love, but I’ve also used American slices or even cream cheese in a pinch. Cheddar adds sharpness and depth.

Can I keep this warm during a party?

Yes, I keep the slow cooker on the “warm” setting and give it a stir every so often to keep the mixture smooth and cheesy.

What should I serve with Crockpot Cheeseburgers?

I usually go with classic sides like coleslaw, fries, chips, or pickles. It’s also amazing served over baked potatoes or nachos.

Is this kid-friendly?

Absolutely. It’s cheesy, meaty, and has that familiar cheeseburger taste kids love. I just leave out any spicy additions when making it for little ones.

Conclusion

These Crockpot Cheeseburgers are a comfort food classic made even easier. They pack all the flavor of a juicy cheeseburger into a creamy, melty filling that I can spoon straight onto buns or serve as a fun dip. Whether it’s game day, a casual get-together, or just a laid-back dinner, this recipe never fails to satisfy—and it’s always the first thing gone at the table.