Slow Cooker Turkey and White Bean Sloppy Joes

These slow cooker turkey sloppy joes make a saucy, substantial sandwich filling with browned ground turkey and tender white beans. The turkey stays pleasantly crumbly, while the slow cooker takes care of the simmering and keeps the filling warm for a relaxed family dinner or casual gathering. Serve it on toasted hamburger buns, or spoon it over baked potatoes, rice, or roasted vegetables.

Quick recipe summary

• Best for: Weeknight dinners, make-ahead lunches, game-day spreads, and casual holiday gatherings
• Hands-on work: About 20 minutes, including browning the turkey
• **Slow cooker time:** 2 to 3 hours on LOW, or 1 to 1 1/2 hours on HIGH
• Yield: About 8 sandwich-size servings
• **Slow cooker size:** A 4- to 6-quart slow cooker

Browning the turkey first is worth the extra pan. It creates a looser, more familiar sloppy joe texture than adding raw ground turkey directly to the slow cooker. The beans are stirred in near the end so they stay intact rather than breaking down into the sauce.

Ingredients you will need

This filling starts with lean ground turkey, then builds a tangy tomato sauce with ketchup, tomato paste, Worcestershire sauce, apple cider vinegar, and a little brown sugar. Canned white beans make the batch more filling without overwhelming the turkey.

Use no-salt-added cannellini beans or great northern beans if possible. Their mild flavor works well in the sauce, and draining and rinsing them keeps the filling from becoming overly salty or thin.

For serving, plan on eight hamburger buns. Toasting them helps the buns hold up under the sauce. Coleslaw, pickles, corn on the cob, or a crisp green salad all make easy sides.

How to make slow cooker turkey sloppy joes

1. Brown the turkey and vegetables

Heat olive oil in a large skillet over medium-high heat. Add the ground turkey, diced onion, and bell pepper. Cook, breaking up the turkey with a spoon, until the turkey is no longer pink and the vegetables have softened, about 8 to 10 minutes.

Add the garlic and cook for 30 seconds. Transfer the turkey mixture to the slow cooker. If there is a large amount of liquid or fat in the skillet, drain it first.

2. Add the sauce ingredients

Stir tomato sauce, ketchup, tomato paste, Worcestershire sauce, apple cider vinegar, brown sugar, yellow mustard, chili powder, smoked paprika, black pepper, and water into the turkey mixture.

Cover and cook until the sauce has thickened slightly and the flavors have blended, 2 to 3 hours on LOW or 1 to 1 1/2 hours on HIGH. Stir once if convenient, but there is no need to lift the lid repeatedly.

3. Fold in the beans

Gently stir in the drained and rinsed white beans during the final 20 minutes on LOW, or final 10 minutes on HIGH. This gives the beans time to warm through while helping them keep their shape.

Before serving, check the center of the turkey mixture with an instant-read thermometer. Ground turkey must reach 165°F.

4. Serve

Spoon the warm filling onto toasted buns. For less mess, serve the filling with a slotted spoon and offer extra sauce from the slow cooker on the side.

Practical tips for a better batch

Keep the turkey crumbly. Use a sturdy spoon or spatula to break the turkey into small pieces as it browns. Large clumps do not absorb the sauce as evenly.

Adjust the thickness at the end. If the filling seems thinner than you prefer, cook uncovered for 10 to 15 minutes on HIGH, watching closely. If it becomes too thick, stir in water 1 tablespoon at a time.

Keep buns separate for gatherings. Set the slow cooker to WARM only after the filling is fully cooked, then let everyone build their own sandwich. This prevents soggy buns and makes serving easier.

Use the beans gently. Stirring them in at the beginning can make the sauce thicker and softer, since the beans will break apart more during the longer cook.

Substitutions and variations

Great northern beans, navy beans, or cannellini beans all work here. Great northern beans are especially close in size and texture to cannellini beans. Rinse any canned beans well before adding them.

Ground chicken can replace the ground turkey in the same amount. Like turkey, it must reach 165°F before serving.

For a sweeter, more traditional-style sauce, add 1 additional tablespoon of brown sugar. For a tangier filling, add 1 extra teaspoon of apple cider vinegar after cooking, then stir and taste.

If you prefer a little heat, add 1/4 teaspoon crushed red pepper flakes with the other seasonings. This adds gentle warmth without changing the sauce texture.

Make-ahead, storage, and reheating

This sloppy joe filling is useful for meal prep because the sauce thickens a little as it chills. Let leftovers cool promptly, then refrigerate them in shallow, covered containers within 2 hours of cooking.

Refrigerate for 3 to 4 days. Reheat individual portions in the microwave or warm a larger portion in a saucepan over medium-low heat, stirring as needed. Reheat leftovers to 165°F.

For longer storage, freeze the cooled filling in airtight meal-size containers or freezer bags. Leave a little space for expansion, label the container, and use within 2 to 3 months for best quality. Thaw frozen portions in the refrigerator before reheating.

For easy lunches, portion the filling separately from buns, potatoes, or grains. The filling can also be used in a baked potato, over rice, or in a wrap with shredded lettuce.

MACRO SIMMER RECIPE

Slow Cooker Turkey and White Bean Sloppy Joes

Saucy browned ground turkey and white beans simmered in a tangy tomato-based sloppy joe sauce for easy sandwiches and make-ahead meals.

Print recipeKeep screen awake

PREP

20 minutes

COOK

2 hours 30 minutes

TOTAL

2 hours 50 minutes

YIELD

8 servings

SLOW COOKER

4- to 6-quart slow cooker; cook on LOW for 2 to 3 hours or HIGH for 1 to 1 1/2 hours

SAFE TEMP

165°F for ground turkey

EquipmentLarge skillet, wooden spoon or spatula, 4- to 6-quart slow cooker, can opener, colander, instant-read thermometer

Scale ingredients

1×2×3×

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Ingredients

• 1 tablespoon olive oil
• 2 pounds 93% lean ground turkey
• 1 medium yellow onion, finely diced, about 1 cup
• 1 medium green bell pepper, finely diced, about 1 cup
• 3 cloves garlic, minced
• 1 can, 15 ounces, tomato sauce
• 1/2 cup ketchup
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 2 tablespoons packed light brown sugar
• 1 tablespoon yellow mustard
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground black pepper
• 1/4 cup water
• 2 cans no-salt-added cannellini beans, 15 ounces each, drained and rinsed
• 8 hamburger buns, toasted, for serving

Instructions

1. 1Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey, onion, and bell pepper. Cook for 8 to 10 minutes, breaking the turkey into small crumbles, until it is no longer pink and the vegetables have softened.
2. 2Add the garlic and cook for 30 seconds. Transfer the turkey mixture to a 4- to 6-quart slow cooker. Drain off excess liquid if needed.
3. 3Add the tomato sauce, ketchup, tomato paste, Worcestershire sauce, apple cider vinegar, brown sugar, mustard, chili powder, smoked paprika, black pepper, and water. Stir until evenly combined.
4. 4Cover and cook on LOW for 2 to 3 hours or on HIGH for 1 to 1 1/2 hours, until the sauce is hot and slightly thickened.
5. 5Stir in the drained and rinsed cannellini beans. Cover and cook for 20 minutes on LOW or 10 minutes on HIGH, just until the beans are warmed through.
6. 6Check that the turkey mixture has reached 165°F with an instant-read thermometer. Spoon onto toasted hamburger buns and serve warm.

Allergens

Contains wheat if served on standard hamburger buns. Worcestershire sauce may contain fish, soy, wheat, or gluten depending on the brand. Check product labels when avoiding allergens.

Substitutions

Use great northern beans or navy beans in place of cannellini beans. Use ground chicken in place of ground turkey, cooking it to 165°F. For a milder smoky flavor, replace smoked paprika with regular paprika. A gluten-free bun and a gluten-free Worcestershire sauce can be used where needed.

Storage, freezing and reheating

Cool leftovers promptly and refrigerate in shallow, covered containers within 2 hours. Refrigerate for 3 to 4 days. Reheat to 165°F in the microwave or in a saucepan over medium-low heat, adding a splash of water if needed. Freeze cooled portions in airtight containers for 2 to 3 months for best quality. Thaw in the refrigerator before reheating.

Nutrition

Estimated nutrition per serving: Calories: 340 calories; Protein: 29 g; Carbohydrates: 32 g; Fat: 10 g; Fiber: 6 g; Sugar: 11 g; Sodium: 450 mg.

Helpful equipment

Affiliate disclosure: This post contains paid links. As an Amazon Associate I earn from qualifying purchases.

• Crock-Pot 6-Quart Programmable Slow Cooker (paid link)A 6-quart programmable slow cooker with a digital timer and locking lid for standard slow-cooker recipes and easier transport.
• Instant-Read Digital Meat Thermometer (paid link)An instant-read digital thermometer for checking the safe internal temperature of chicken, turkey, beef, and other cooked foods.