Crockpot Slop
Crockpot slop is a loose, cozy dump-and-go meal of ground beef, potatoes, beans, corn and tomatoes. It looks plain, tastes like a good chili-stew cross, and costs very little to make.
Crockpot Slop
Course: Main CourseDifficulty: Easy8
servings15
minutes7
hoursA loose, hearty stew of ground beef, potatoes, beans and corn with a chili-style seasoning.
Ingredients
2 lb lean ground beef
1 yellow onion, diced
4 cloves garlic, minced
1 1/2 lb red potatoes, cut in 3/4-inch cubes
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (28 oz) crushed tomatoes
1 can (10 oz) diced tomatoes with green chiles
2 cups beef broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon kosher salt
Shredded cheddar and sour cream, for serving
Directions
- Brown the beef and onion in a large skillet over medium-high heat for 8 to 10 minutes, until no pink remains. Add the garlic for 1 minute and drain the fat well.
- Scrape the beef mixture into a 6-quart slow cooker.
- Add the potatoes, canned beans, corn, crushed tomatoes and diced tomatoes with chiles.
- Stir in the broth, chili powder, cumin, paprika and salt.
- Mix well, making sure the potatoes are mostly submerged.
- Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours.
- The slop is ready when the potatoes are fork-tender and the whole pot has thickened into a stew. The beef should read at least 160°F.
- Stir and mash a few potatoes against the side to thicken it further.
- Taste and adjust the salt, adding a squeeze of lime if it tastes flat.
- Ladle into bowls and top with cheese and sour cream.
Notes
- Use ground turkey for a lighter version. Skip the potatoes and serve it over rice or pasta. Leftovers keep 4 days and get better overnight. It also freezes very well in single portions.
Why this version works
The name is not pretty, but the dish is. It is the kind of loose, one-pot dinner families have made for decades, built from cheap staples with whatever is in the pantry. Slow cooking blends beef, tomato and spices into a thick stew where no single ingredient dominates. The name comes from the way it looks in the bowl, loose and hearty, and nobody has ever complained about how it tastes.
It also cooks forgiving. There is no timing trick and no delicate step, so you can add extra beans, swap the vegetables or stretch it with more broth. The potatoes thicken the pot as they soften, and a quick mash at the end makes it feel like a proper, hearty meal. It scales up and down easily, so you can stretch it for a crowd or halve it for two.
Ingredient notes
Ground beef: Use 90 percent lean, so there is less fat to drain. Brown it first for better flavor, then drain well. Pour off the fat through a strainer, rather than spooning it out, for a cleaner pot.
Red potatoes: They hold their shape and have a thin skin, so no peeling is needed. Yukon Golds also work. Peel only if they are old and thick-skinned.
Beans: Use canned, rinsed beans. Never add dry kidney beans without boiling them first, as they can be toxic. If you only have dry beans, soak and boil them hard for ten minutes first.
Tomatoes with green chiles: They add mild heat. Use plain diced tomatoes if you want it milder. Plain diced tomatoes work if you want less heat.
Chili powder: A good chili powder is the heart of the flavor, so use a fresh jar. Cumin and smoked paprika are the two that give it its warm, smoky taste.
Tips for the best result
Brown the beef first: Raw beef dumped in gives a grayish, greasy pot. A few minutes in a skillet gives deeper flavor and less fat. Season the meat in the pan, so it gets some flavor of its own.
Cut potatoes evenly: This is the most common mistake. Big, uneven chunks stay hard while small ones fall apart, so aim for 3/4 inch. Taste a piece before you commit to the full time.
Finish with acid: A squeeze of lime or a splash of vinegar at the end wakes up the whole pot. Use lime or a mild vinegar, a teaspoon at a time.
Pin it
Swaps and variations
Use ground turkey or chicken for a lighter pot, or add a bell pepper and a zucchini for more vegetables. Stir in a spoon of hot sauce to spice it up, or add a handful of macaroni in the last 30 minutes. Pinto beans can stand in for kidney. Frozen mixed vegetables can take the place of canned corn.
Do not add dairy at the start. Cheese and sour cream go on top at the end, since long cooking can make them split.
What to serve with it
Serve in big bowls with cornbread or crackers and a handful of shredded cheese. A simple green salad works as a side. Keep sour cream, hot sauce and sliced green onions on the table. Warm tortillas and a bowl of pickled onions are good with it too.
Storing, freezing and reheating
Refrigerate within two hours and keep up to 4 days. It thickens in the fridge, so add a splash of broth or water when reheating on the stove or in the microwave. Cool it quickly in shallow containers so it spends less time in the danger zone.
Freeze in single portions for up to 3 months. Thaw in the fridge overnight, and reheat until steaming hot. Label bags with the date before freezing.
Crockpot Slop at a glance
- Prep time: 15 minutes
- Cooking time: 7 hours
- Servings: 8 servings
- Ingredients: 15, led by lean ground beef, yellow onion, garlic, red potatoes
Tips for Crockpot Slop
Use ground turkey for a lighter version. Skip the potatoes and serve it over rice or pasta. Leftovers keep 4 days and get better overnight. It also freezes very well in single portions.
Crockpot Slop FAQ
How long does Crockpot Slop take?
Crockpot Slop takes 7 hours of cooking after 15 minutes of prep.
How many people does Crockpot Slop serve?
This recipe makes 8 servings.
What do I need to make Crockpot Slop?
15 ingredients, led by lean ground beef, yellow onion, garlic, red potatoes. Amounts are in the recipe card above.
