3-Ingredient Crockpot BBQ Smokies
Crockpot BBQ Smokies are the appetizer I make when I want a hot dish that disappears fast. They are plump little sausages simmered in a sticky, sweet-and-tangy sauce that coats every piece.
You only need three ingredients and a slow cooker. That means less time prepping and more time enjoying the party.
Why These Smokies Always Work
I have brought these to potlucks, game days, and casual get-togethers, and the slow cooker always comes back empty. The grape jelly melts into the BBQ sauce, creating a glaze that clings to the sausages without being cloying.
It is the kind of recipe that looks like you fussed, but the slow cooker does all the work. That is my kind of entertaining.
Ingredients
- 2 (14 oz) packages cocktail sausages: Lit’l Smokies are classic, but any small smoked sausage works.
- 1 cup BBQ sauce: use your favorite; it carries the main flavor.
- 1/2 cup grape jelly: the key to a glossy, sticky glaze.
Variations / Substitutions
- Swap the jelly: apricot preserves or apple jelly work well if you do not have grape. Honey will sweeten but will not give the same clingy texture.
- Add some heat: stir in 1/2 teaspoon cayenne pepper or a few dashes of hot sauce along with the sauce.
- Go smoky: a 1/4 teaspoon of liquid smoke deepens the barbecue flavor.
For another slow-cooker favorite, try my Slow Cooker Buffalo Chicken Dip.
How To Make Crockpot BBQ Smokies
Step 1: Load the Slow Cooker
Add the 2 (14 oz) packages of sausages, 1 cup BBQ sauce, and 1/2 cup grape jelly to a 3 to 4-quart slow cooker. Stir gently until the sausages are evenly coated. The sauce will look thin at first, but it thickens as it cooks.
Step 2: Cook the Smokies
Cover and cook on low for 3 to 4 hours, or on high for 1 1/2 to 2 hours. You will know they are ready when the sausages are plump and the sauce has turned glossy and bubbly. Give them a quick stir halfway through if you remember; it helps the sauce distribute evenly.
Step 3: Serve Them Hot
Switch the slow cooker to the warm setting and set out a small bowl of toothpicks. Let people spear their own straight from the crock. Keep an eye on them: they will go fast.
A Few Notes Before You Start
- Use a slow cooker liner if you want to simplify cleanup. The sticky sauce can cling to the sides.
- If you are feeding a larger group, double the recipe without changing the cook time; it scales directly as long as your slow cooker is big enough.
- Do not skip the grape jelly. It is what gives the sauce its signature shine and balances the tang of the BBQ sauce without making the dish taste like candy.
- For a more complex smoky note, add a drop of liquid smoke when you stir everything together.
Cook times by heat level:
| Heat Level | Time |
|---|---|
| Low | 3 to 4 hours |
| High | 1 1/2 to 2 hours |
Keeping Leftover Smokies Fresh
- Refrigerate: transfer cooled smokies to an airtight container. They will keep for up to 3 days.
- Reheating: warm them gently in a saucepan over low heat, adding a splash of water if the sauce has thickened too much. You can also microwave them in short bursts, stirring in between.
Frequently Asked Questions
What kind of BBQ sauce should I use?
Any bottled sauce you enjoy works. Sweet, tangy, smoky, or spicy: the flavor comes through clearly, so pick one you already like.
Can I assemble everything the night before?
Yes. Combine the sausages, BBQ sauce, and jelly in the slow cooker insert, cover, and refrigerate. In the morning, just set it in the base and cook.
My sauce seems too sweet. How can I fix it?
Reduce the grape jelly to 1/4 cup and add a tablespoon of apple cider vinegar or Worcestershire sauce. Both add tang and balance the sweetness.
I only have frozen cocktail sausages. Can I use them?
You can cook them straight from frozen. Just add an extra 30 minutes of cook time and stir once or twice to help them heat evenly.
Crockpot BBQ Smokies Recipe
Ingredients
Method
- Place sausages, BBQ sauce, and grape jelly in a slow cooker; stir to coat evenly.
- Cover and cook on low for 3 to 4 hours, or on high for 1 1/2 to 2 hours, until the sauce is glossy and bubbly.
- Serve warm with toothpicks.
