5-Ingredient Crockpot Cheeseburgers
You'll generally get 4 servings per 1 pound of meat you use for these crockpot cheeseburgers. Changing your cheeses makes this a recipe that'll never get boring. Using it as a freezer meal makes your life easier. Win-Win!
Servings: 4 servings
- 1 serving of pre-cooked ground beef + 1 med diced onion ~or~ 1 serving make-ahead crockpot ground beef
- 8 ounces Velveeta or any shredded cheeses flavors you want
- 1 canister Onion & Chive cream cheese
- 1/4 to 1/2 cup evaporated milk
Toss everything in the bag.
Partially zip the bag and squeeze out as much air as possible and seal.
Label with contents and date cooked or "use by" date, your choice (good up to 3 months)
To Cook in the Slow Cooker:
Defrost at least 30 minutes on the counter or overnight in the refrigerator.
Dump the contents in your crock pot.
Cover and cook on low for 2 to 4 hours until the cheeses are melted.
Serve on buns
To Cook in the Skillet:
Two options here in the beginning...
You can start with make-ahead ground beef via the crock pot ground beef recipe or the make-ahead freezer ground beef skillet method (either will need defrosted in the refrigerator for a few hours)
Cook the ground beef and minced onion in a skillet over medium heat until cooked and no longer pink. Stir and chop frequently.
Add the minced garlic and cooked another 2 to 3 minutes.
Drain the grease off the meat and turn the heat to low.
Add the cheeses and milk the skillet, cover and allow the cheeses to melt (2 to 5 minutes, depending on the type of skillet and the heat it inducts).
Stir to combine and serve on buns or in wraps.
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