Crockpot Little Smokies

There is something wonderfully nostalgic about a Crockpot full of little smokies bubbling away in a glossy, sticky sauce. The tiny sausages soak up all that sweet, smoky, tangy flavor as they warm slowly, turning plump and juicy with a sauce that clings to every bite. The aroma alone will have guests drifting toward the kitchen.

This is the appetizer to make when you are hosting game day, a holiday open house, a baby shower or any potluck where you need something that feeds a crowd without keeping you tied to the stove. Everything goes into the slow cooker, and then it keeps itself warm for hours so people can graze all afternoon.

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I still remember the big red slow cooker that showed up at every family gathering when I was growing up, and how the toothpicks were always gone before the cheese tray was even half touched. This version uses just a handful of pantry ingredients, and I promise the bowl will be scraped clean.

Substitutions and variations

• Swap the grape jelly for the same amount of apricot preserves or cranberry sauce for a fruitier, slightly tarter glaze.
• Use mini beef hot dogs, turkey cocktail sausages or cut-up kielbasa in place of little smokies if that is what you have on hand.
• For a spicy version, stir in 1 to 2 teaspoons of hot sauce or a pinch of red pepper flakes along with the barbecue sauce.
• Replace the brown sugar with 3 tablespoons of honey or maple syrup for a smoother, less molasses-heavy sweetness.
• If you prefer a less sweet sauce, skip the grape jelly and use 1/2 cup of ketchup mixed with 1 tablespoon of apple cider vinegar.

Chloe's tips

1. Drain and pat the sausages dry before adding them so the sauce stays thick and glossy instead of turning watery.
2. Use a slow cooker liner for effortless cleanup, especially if you are taking the Crockpot to a party.
3. Stir only once or twice during cooking so the sausages keep their shape and the lid stays on to hold in the heat.

4. Double the recipe for a big crowd, but use a 6 quart or larger slow cooker and add about 30 extra minutes on LOW.
5. Choose a barbecue sauce you already love, since it is the main flavor here. Hickory or honey barbecue both work well.

How to store it

• Let leftovers cool, then store them with their sauce in an airtight container in the refrigerator for up to 4 days.
• Reheat in the microwave in 30 second bursts or in a saucepan over low heat, adding a splash of water to loosen the sauce.
• To freeze, transfer the cooled sausages and sauce to a freezer-safe container for up to 2 months, then thaw overnight in the refrigerator before reheating.

Serving suggestions

Keep these little smokies warm in the slow cooker and serve them alongside other easy finger foods.

• Set out toothpicks and small napkins right beside the Crockpot for easy grazing.
• Pair with a cheese and cracker platter, veggie tray and a bowl of chips and dip.
• Spoon onto small slider buns or Hawaiian rolls for a bite-size sandwich.
• Serve with creamy coleslaw or macaroni salad for a casual cookout spread.
• Add a bowl of pickles or cubed cheddar on the side to balance the sweetness.

Frequently asked questions