Crockpot little smokies recipe made with grape jelly and chili sauce – and all the appetizer love! ❤️
I am obsessed with appetizers. As in, why do we even eat dinner every night? Why can’t we just have a bunch of appetizers? And in all honesty, sometimes, we eat appetizers for dinner. It’s part of the joy of being an adult. 🙌 So when I stumbled upon this crockpot little smokies recipe in an old church recipe book, I had to try it. First, I was so struck by the fact that grape jelly was in the recipe. Who knew? Second, I loved that it only had three ingredients.
I made these for dinner last week and they were a big hit with my family. My boys were a little puzzled by the size of the
hot dogs little smokies. My five year old asked where we could find hot dog buns that small. Ha! (Does someone want to invent that? Can you even imagine the cuteness factor?)
Crockpot Little Smokies Recipe
To make this crockpot little smokies recipe you will need:
12 oz chili sauce
2 packages of little smokies (13 oz each)
12 oz grape jelly
You’ll also need a slow cooker like mine. You can find it here.
For those who are wondering about the chili sauce (because I was), you can find it with the cocktail sauce near the ketchup. Chili sauce said spicy to me – but it’s not. Not even a little bit. Dump all the ingredients into the crockpot. It won’t mix completely as the jelly likes to stick together. Don’t worry. It will all even out as it cooks.
Turn the crockpot on low and let them cook for approximately three to four hours or until they are heated through. I gave it a good stir about halfway through to get the grape jelly to play with all the other ingredients.
And that’s how simple it is! If you’re entertaining, these will be a huge hit!
This is the best crockpot little smokies recipe using grape jelly and chili sauce! It’s an easy appetizer to feed a crowd!
- 12 oz chili sauce
- 2 packages of little smokies (13 oz each)
- 12 oz grape jelly
- Add all ingredients to your crockpot.
- Cook on low for three to four hours or until heated through, stirring half way between cook time.
Originally published, February 2015