In a large skillet over medium-high heat, cook the ground beef until fully browned, about 7–10 minutes, seasoning with salt, pepper, and garlic powder.

In your slow cooker, combine the cooked ground beef with the shredded cheddar cheese, cubed Velveeta cheese, diced dill pickles, mayonnaise, ketchup, yellow mustard, and pickle juice.

Set your crockpot to LOW and cover, cooking for 2–3 hours while stirring occasionally until melted and creamy.

Serve warm directly from the crockpot with tortilla chips or slider buns, garnishing with sesame seeds, shredded lettuce, or extra diced pickles.