Greek Crock Pot Sloppy Joes
Homemade Crock Pot Sloppy Joes with Ground Turkey, Chickpeas, and Feta. An easy, healthy, and kid-friendly recipe your whole family will love!
Prep: 10 minutes
Cook: 4 hours
Total: 4 hours 30 minutes
Servings: 8 servings
Ingredients
For the Greek Turkey Sloppy Joes:
- 2 teaspoons extra-virgin olive oil
- 1 pound ground turkey I used 93% lean
- 1 cup chopped red onion about 1 small/medium onion
- 3 cloves garlic minced
- ½ teaspoon kosher salt plus additional to taste
- ¼ teaspoon ground black pepper
- 1 red bell pepper chopped into 1/2-inch pieces
- 1 can reduced-sodium chickpeas (14.5 ounces), rinsed and drained
- 1 can tomato sauce (15 ounces)
- 2 tablespoons tomato paste
- 1 tablespoon honey
- 1 ½ teaspoons dried oregano
- ¼ teaspoon ground nutmeg
For Serving:
- 8 whole wheat hamburger buns toasted if desired
- 6 ounces reduced-fat crumbled feta cheese
- Sliced cucumber
Instructions
- Coat a 4- to 6-quart slow cooker with cooking spray. Heat the olive oil in a large nonstick skillet over medium high. Add the turkey and onion and cook, breaking up the meat, until the meat is cooked through and the onion is tender, about 5-6 minutes. Add the garlic, salt, and black pepper and cook just until the garlic is fragrant, about 30 seconds. Transfer the mixture to the slow cooker.
- To the slow cooker, add the bell pepper, chickpeas, tomato sauce, tomato paste, honey, oregano, and nutmeg. Stir to combine. Cover and cook on low for 4 hours, until the vegetables are soft, the filling is hot, and the flavors are well combined.
- To serve: Spoon the mixture onto the bottom of a hamburger bun. Top with feta, sliced cucumber, and the top bun. Enjoy immediately.
Notes
- Know thy slow cooker! Every slow cooker is different, so if yours tends to cook food more slowly/quickly, adjust the cooking time accordingly. It's always better to check early than to have food dry out. Additionally, a smaller slow cooker (4-quart) is likely to take longer than a large (6-quart) one because the food is more compact in a smaller model.
- I have not yet tried cooking this recipe on high heat, but I think that, because the meat is cooked before, this would work fine. I would estimate the filling would be done in about 2 hours on high.
- Store leftovers in an airtight container in the refrigerator for 4-5 days or freeze for up to 3 months. Let thaw overnight in the refrigerator. Reheat gently in the microwave or on the stove.
Nutrition
Serving: 1sandwich with heaping 1/2 cup fillingCalories: 329kcalCarbohydrates: 43gProtein: 23gFat: 9gSaturated Fat: 2gCholesterol: 53mgSodium: 1003mgFiber: 4gSugar: 9g
