Crockpot Little Smokies
These Crockpot Little Smokies are my go-to for parties, weeknight snacks, and any time I need something ridiculously easy that still feels special. The sauce is a simple mix of barbecue sauce and grape jelly with a few pantry touches that pull it together. You don’t need fancypants prep—just whisk, pour, and let the slow cooker do the rest.
I appreciate recipes that win on flavor and demand almost no babysitting. This one fits that description perfectly. It’s forgiving, quick to assemble, and it travels well if you’re bringing it to a potluck. The end result is sticky, sweet-savory sausage bites that disappear fast.
Below you’ll find exactly what I use, step-by-step instructions (kept faithful to the original method), equipment notes, and practical tips from my test kitchen that prevent the usual party-app snack mistakes. If you want to tweak sweetness or make it holiday-ready, I’ll cover that too.
The Essentials
Time: Active prep is about 10 minutes. Cook time: 1 hour on High or 2–3 hours on Low. Serves: depends on how many little bites you want out of two 16-ounce packages—usually enough for a small party appetizer or family snack.
Why this works: Little Smokies are pre-cooked, so the goal is to warm and glaze them without drying them out. The sauce combines sticky sweet (grape jelly and brown sugar) with savory depth (barbecue sauce, ketchup, Worcestershire, and garlic powder) so each bite hits multiple flavor notes.
Ingredients
- 2 16-ounce packages Little Smokies — the star; already cooked, so you’re heating and glazing rather than cooking through.
- 1 cup Barbecue sauce — provides smokiness and savory backbone; choose your favorite style.
- 1 cup grape jelly — adds glossy sweetness and helps the sauce cling to the sausages.
- ¼ cup brown sugar (light or dark) — rounds out the sweetness and gives a hint of molasses if you use dark.
- ¼ cup ketchup — builds body and tang in the sauce so it isn’t one-note sweet.
- ¼ teaspoon garlic powder — a small savory lift; don’t skip it unless you really can’t stand garlic flavor.
- 3 teaspoons Worcestershire sauce — adds umami and depth that balances the sugars.
How to Prepare Crockpot Little Smokies
- Place both packages of Little Smokies into the Crockpot.
- In a small bowl combine 1 cup barbecue sauce, 1 cup grape jelly, 1/4 cup brown sugar (light or dark), 1/4 cup ketchup, 1/4 teaspoon garlic powder, and 3 teaspoons Worcestershire sauce.
- Whisk the sauce ingredients until smooth and well combined.
- Pour the sauce evenly over the Little Smokies and stir gently to coat them.
- Cover and cook on High for 1 hour or on Low for 2–3 hours.
- Stir gently before serving and serve warm.
Why It Deserves a Spot
This recipe is the definition of high payoff, low effort. It takes pantry staples and a short list of ingredients to create something crowd-pleasing. It’s ideal for hosting because you can set it and forget it until it’s time to serve.
The textures are appealing: a glossy, sticky sauce with tender little sausages that still have a snap if you don’t overcook them. It’s also versatile—serve it as a handheld appetizer with toothpicks or spoon it over mashed potatoes to turn it into a playful weeknight dinner.
Ingredient Flex Options
If you want to tweak the balance, do so with what’s already in the recipe rather than adding new, unfamiliar ingredients. Here are safe, simple adjustments using the listed components:
- For less sweetness: reduce the grape jelly by 2–4 tablespoons and bump the barbecue sauce by the same amount.
- For a richer caramel note: use dark brown sugar instead of light (already listed as an option).
- To increase tang: add a little extra ketchup and reduce jelly slightly to keep the glaze from being too syrupy.
- To make the sauce thinner/slippier: increase the barbecue sauce a touch so the jelly isn’t overpowering the texture.
Must-Have Equipment
- Crockpot (slow cooker) — any size that comfortably holds two 16-ounce packages of Little Smokies; a 3–4 quart model works well for parties, while a 6–7 quart is better for larger groups.
- Small mixing bowl — for combining the sauce ingredients.
- Whisk — to smooth the sauce so it’s lump-free and glossy.
- Spoon or rubber spatula — to stir and gently coat the sausages.
- Lid for the slow cooker — keep it covered while cooking to retain heat and moisture.
Pitfalls & How to Prevent Them
These are the mistakes I see most often, and how to avoid them:
- Sauce too thin or too sweet: If your sauce separates or becomes syrupy, stir in a bit more barbecue sauce to rebalance texture and flavor. If it’s too sweet, reduce the jelly next time.
- Overcooked sausages: Little Smokies are already cooked; extended time on High can make them dry. Stick to the recommended 1 hour on High or use Low for 2–3 hours and remove promptly when done.
- Uneven coating: Stir gently after pouring the sauce so every sausage gets a glossy coat. Use a spatula to scrape down the sides and fold gently rather than aggressively stirring.
- Burning on the edges: Not common in a crockpot but possible if the pot runs very hot. If you’re unsure of your model, use the Low setting and extend the time instead of High.
Holiday-Friendly Variations
This recipe is easily dressed up for holidays without changing the core ingredients. Here are ways to present the same flavors with a seasonal spin, using the listed components or simple presentation swaps:
- Make-ahead warming: Prepare the sauce and store it separately. When guests arrive, toss warmed Little Smokies in the sauce in the crockpot and heat briefly on Low to glaze and warm through.
- Double the sauce for glossier bites: If you want a thicker, stickier finish for a festive table, use an extra half batch of the sauce mixture for more coating—stirring gently ensures each piece is well glazed.
- Serve with festive toothpicks or cocktail napkins: Presentation makes a big difference. Use holiday-colored picks and a warmed serving dish to make them feel special without changing flavors.
Notes from the Test Kitchen
From multiple tests, the most important variables are time and heat level. The High setting for one hour gives a quick, hot result. Low for 2–3 hours mellows the sauce and allows flavors to marry more fully. Both work; choose based on your timeline.
Always whisk the sauce until smooth before pouring it over the sausages. Grape jelly can be a bit clumpy straight from the jar—warming it briefly in the microwave for 10–15 seconds makes whisking easier and ensures an even glaze.
Stir gently. Aggressive stirring breaks the sausage casings and makes a mess of the texture. A few gentle folds are all that’s needed to coat them evenly.
Leftovers & Meal Prep
Leftovers store well in an airtight container in the refrigerator for 3–4 days. To reheat, place in a saucepan over low heat and stir gently until warmed through, or return to the crockpot on Low for 30–45 minutes. If the sauce thickens in the fridge, loosen it with a splash of water or extra barbecue sauce while reheating.
If you’re meal-prepping, cook the sauce and Little Smokies separately and combine when you reheat. This keeps the texture better for multiple reheats and prevents the sausages from becoming too soft over time.
Common Questions
Can I use frozen Little Smokies? It’s not recommended to start from frozen in the slow cooker. Thaw them first so they heat evenly and glaze properly.
Can I double the recipe? Yes. Two 16-ounce packages are the base here; you can double the ingredients proportionally to feed a larger crowd. Use a larger crockpot to avoid crowding.
Can I make the sauce ahead? Absolutely. Mix the sauce, refrigerate in an airtight container, and whisk it briefly before pouring it over the sausages when ready to cook.
Are Little Smokies already cooked? Yes. The crockpot step is for warming and glazing rather than cooking raw meat.
Bring It to the Table
Serve warm right from the crockpot for easy grazing. Provide toothpicks and small plates if you’re hosting. For a casual spread, put out a bowl of extra barbecue sauce on the side for dipping or small ramekins so people can spoon extra glaze over their picks.
If you want to turn this into a simple crowd-pleasing meal, offer rolls or mashed potatoes alongside and let guests pile on the saucy Little Smokies. They’re endlessly adaptable and always welcome at the table.
Short, practical, and reliable—this is one of those recipes I keep on rotation because it makes hosting less stressful and keeps everyone happy. Give it a try as written the first time; once you know how you like the balance of sweet and tang, small tweaks become second nature.
Crockpot Little Smokies
Ingredients
Ingredients
- ?216-ounce packagesLittle Smokies
- ?1 cupBarbecue sauce
- ?1 cupgrape jelly
- ?1/4 cupbrown sugarlight or dark
- ?1/4 cupketchup
- ?1/4 teaspoongarlic powder
- ?3 teaspoonsWorcestershire sauce
Instructions
Instructions
- Place both packages of Little Smokies into the Crockpot.
- In a small bowl combine 1 cup barbecue sauce, 1 cup grape jelly, 1/4 cup brown sugar (light or dark), 1/4 cup ketchup, 1/4 teaspoon garlic powder, and 3 teaspoons Worcestershire sauce.
- Whisk the sauce ingredients until smooth and well combined.
- Pour the sauce evenly over the Little Smokies and stir gently to coat them.
- Cover and cook on High for 1 hour or on Low for 2–3 hours.
- Stir gently before serving and serve warm.
Equipment
- Slow Cooker
Notes
I like to use a high-quality honey barbecue sauce for the best flavor.
If you like a bit of heat, add a splash of hot chili sauce (like Frank’s hot sauce), or use sweet and spicy barbecue sauce instead of honey barbecue.
Use 3-4 quart slow cooker, or larger.
Servethem to your guests straight from the slow cooker, just provide them with a serving spoon and some clean picks so that they can help themselves! Or just serve in an appetizer bowl.
Storeleftovers in an airtight container for up to 3 days in the fridge.
Freezein a freezer-safe container for up to 3 months.
Reheatin the microwave until warmed through.
