Crock Pot Little Smokies

Donya’s Best Tips for Little Smokies

• Use whole berry or jellied cranberry sauce, your call: Whole berry gives the sauce a little texture, while jellied blends in completely smooth. I’ve made it both ways and both work beautifully.
• Stir once halfway through: This keeps the sauce from settling on the bottom and helps every smokie get coated evenly.
• Give it the full 3 hours on low: Rushing this on high can make the sausages tough. Low and slow keeps them tender and lets the sauce reduce into something thick enough to cling to every bite.
• Taste before you serve: Every brand of BBQ sauce has a different sweetness level, so taste the sauce once it’s hot and add an extra splash of Worcestershire if it needs more depth.
• Keep it on warm, not off: Once it’s done cooking, switch the crock pot to the warm setting so the little smokies stay hot the entire party without overcooking.
• Double it without doubling the mess: If you’re feeding a crowd, this recipe doubles easily in a 6-quart crock pot with no changes to the cook time.

Five Ingredients Is All You Need

• Little Smokies: Fully cooked cocktail sausages that just need to warm through and soak up the sauce, no browning required.
• BBQ sauce: Your favorite bottled brand works perfectly here and brings the smoky, tangy base of the sauce.
• Cranberry sauce (use whole berry or jellied cranberry sauce): The ingredient that sets this version apart, adding a tart brightness that keeps the sauce from tasting one-note sweet.
• Worcestershire sauce: A splash deepens the sauce with a savory, umami edge that balances all that sweetness.
• Dijon mustard: Just enough to add a little tang and keep the sauce from feeling flat.

A Few Ways I Switch This Recipe Up

Add a tablespoon of brown sugar if you like your little smokies extra sweet.

Stir in a teaspoon of red pepper flakes or a diced jalapeño for a little heat against the sweet sauce.

Swap the Little Smokies for cocktail meatballs if that is what you have on hand.

Use whole berry cranberry sauce instead of jellied for a little more texture in every bite.

Finish with a sprinkle of fresh chopped parsley or green onion right before serving for a pop of color.

Make Ahead for Game Day or Any Party

This is one of my favorite party appetizers because nearly all of it can be done before your guests ever walk through the door.

Mix the sauce up to 3 days ahead: whisk it together and store it, covered, in the fridge, then pour it over the little smokies when you’re ready to cook.

Assemble the whole dish the night before: Combine the little smokies and sauce in your crock pot insert, cover, and refrigerate overnight. In the morning, just set it on the counter to reach room temperature before you start cooking.

Store leftovers up to 4 days: Keep them in an airtight container in the fridge.

Freeze for up to 3 months: Cool completely, then store in a freezer-safe container or bag. Thaw overnight in the fridge before reheating.

Reheat low and slow: Warm leftovers in the crock pot on low or in a saucepan over medium-low heat, stirring occasionally to prevent the sauce from scorching. A splash of extra BBQ sauce brings the sauce back to life if it’s thickened too much in the fridge.

How to Serve Little Smokies for a Party: Game Day, Holidays, and More

Once these are done, the crock pot itself becomes the serving dish. Set out a jar of toothpicks next to it so guests can help themselves straight from the pot, and switch it to warm so every batch stays hot for hours without drying out.

Game day: Set the crock pot on the snack table next to chips and dip so it fits right into the spread without taking up kitchen counter space.

Holidays: A slow cooker full of these frees up your oven and stovetop for everything else you’re cooking, which makes it one less thing to juggle on a big cooking day.

Potlucks: Little smokies travel well since the crock pot keeps them warm the whole ride, so you can cook them at home and carry the entire pot straight to the party.

Kid-friendly gatherings: These are easy for little hands to grab on their own with a toothpick, no cutting or plating required.