Slow Cooker Pizza Sloppy Joes for Easy Weeknight Dinners Step-by-step instructions

Before you start

Before starting, ensure the slow cooker insert is clean and properly seated within the heating base. Gather all ingredients and measure them out to ensure they are ready to be added to the pot.

If the ground turkey was stored in the refrigerator, take it out about 15 minutes before cooking so it is not ice-cold, which helps it cook more evenly. Clear enough counter space to work comfortably and ensure you have a sturdy spoon available for the final stirring step.

Instructions

Layering the ingredients

1. 1Combine ingredients
   Place the raw ground turkey into the slow cooker insert. Add the pepperoni slices, Italian seasoning, and pizza sauce on top of the turkey. Do not stir yet, as the ingredients will meld during the cooking process.
   Look for Ingredients are layered inside the cooker
   Tip Ensure the turkey is broken into small chunks for even cooking.

At this stage, the slow cooker contains the raw turkey, pepperoni, seasoning, and sauce. Everything is neatly layered but not yet mixed. Check that the ingredients are evenly distributed to ensure the flavors permeate the meat thoroughly during the heating process. The cooker is now ready to be covered and started on the low setting.

Cooking the mixture

2. 2Slow cook the mixture
   Cover the slow cooker with the lid. Set the cooker to the low setting and cook for approximately 4 hours, or until the turkey is fully cooked through and the sauce is bubbling. The turkey must reach 165°F (74°C).
   Look for Sauce is bubbling and turkey is cooked
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid opening the lid during cooking to maintain consistent heat.

During the long cook time, the mixture will slowly heat up and the turkey will begin to release its juices, which mix with the pizza sauce. The kitchen will start to smell like savory herbs and cooked meat. At the end of this phase, the turkey should be fully cooked, and the mixture should be steaming hot throughout.

Final stir and serving

3. 3Stir and serve
   Remove the lid and use a large spoon to stir the mixture, breaking up any remaining large turkey crumbles and ensuring the sauce and pepperoni are well incorporated. Serve warm on plates.
   Look for Mixture is uniform and hot
   Tip If the sauce is too thick, add a splash of water or broth.

Once the lid is removed, the final stir is crucial. The goal is to incorporate the pepperoni and sauce fully into the turkey meat. The mixture should look cohesive and vibrant. Check that there are no large clumps of turkey remaining and that the texture is consistent throughout before serving the warm mixture onto plates.

Common mistakes

A common mistake is overcrowding the slow cooker or using a size that is too small, which can lead to uneven cooking. Ensure there is enough room for the steam to circulate.

Another error is failing to break up the turkey properly when stirring after the cooking process; take the time to thoroughly mix the ingredients so the sauce is evenly distributed.

Lastly, avoid lifting the lid too frequently during the cooking time, as this releases heat and moisture, which can significantly increase the cooking time.

How to tell it’s done

The dish is considered done when the ground turkey has reached an internal temperature of 165°F (74°C). You can check this by inserting a food thermometer into the center of the meat mixture.

The sauce should be thickened, bubbling, and aromatic, with the pepperoni slices softened and tender. The overall consistency should be thick enough to hold its shape when scooped but still loose enough to be considered a proper sloppy joe filling.

• Poultry: 165°F (74°C) in the thickest part
• Ground meat: 160°F (71°C) in the thickest part