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Greek Crock Pot Turkey Sloppy Joes with Feta and Cucumber Recipe

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3.8 from 9 reviews

  • Author: Molly
  • Total Time: 4 hours 30 minutes
  • Yield: 8 servings
  • Diet: Low Fat

Description

This Greek Crock Pot Sloppy Joes recipe is a flavorful and healthier twist on the classic sloppy joe sandwich. Using lean ground turkey, chickpeas, and a blend of Mediterranean seasonings, this slow-cooked filling is perfect for a comforting meal. Served on whole wheat buns with crumbled reduced-fat feta cheese and fresh sliced cucumber, it offers a delicious combination of hearty and fresh flavors making it ideal for a family-friendly dinner.

Ingredients

Main Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 1 pound ground turkey (93% lean)
  • 1 cup chopped red onion (about 1 small/medium onion)
  • 3 cloves garlic (minced)
  • 1/2 teaspoon kosher salt (plus additional to taste)
  • 1/4 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 1/2 teaspoons dried oregano

To Serve

  • 8 whole wheat hamburger buns (toasted if desired)
  • 6 ounces reduced-fat crumbled feta cheese
  • Sliced cucumber

Instructions

  1. Prepare the slow cooker: Coat a 4- to 6-quart slow cooker with cooking spray to prevent sticking and set it aside for later use.
  2. Cook the turkey mixture: Heat the olive oil in a large nonstick skillet over medium-high heat. Add ground turkey and chopped red onion. Cook while breaking up the meat until turkey is fully cooked and onions are tender, about 5-6 minutes.
  3. Add seasonings and garlic: Stir in the minced garlic, kosher salt, and ground black pepper. Cook for about 30 seconds until the garlic becomes fragrant, then transfer this mixture into the prepared slow cooker.
  4. Add remaining ingredients to slow cooker: Add chopped red bell pepper, drained chickpeas, tomato sauce, tomato paste, honey, and dried oregano to the slow cooker. Stir well to combine all ingredients evenly.
  5. Slow cook the filling: Cover the slow cooker and cook on low heat for 4 hours. This allows the vegetables to soften, the flavors to meld together, and the filling to become hot and ready to serve.
  6. Assemble and serve: Spoon the warm mixture onto the bottom half of whole wheat hamburger buns. Top with crumbled reduced-fat feta cheese and sliced cucumber, then cover with the top bun. Serve immediately for the best taste and texture.

Notes

  • Using 93% lean ground turkey keeps the dish lower in fat while ensuring juicy flavor.
  • Rinsing and draining the chickpeas helps reduce sodium content and prevents the filling from becoming too liquidy.
  • If you prefer a spicier taste, consider adding a pinch of crushed red pepper flakes during cooking.
  • To make the buns toasty, toast them lightly before serving for added texture.
  • This recipe can be doubled easily by adjusting slow cooker size or cooking in batches.
  • Leftover filling can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month.
  • Prep Time: 15 minutes
  • Cook Time: 4 hours 15 minutes
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Greek

Find it online: https://recipeglimpse.com/greek-crock-pot-turkey-sloppy-joes-with-feta-and-cucumber-recipe/