Slow Cooker Tangy Little Smokies

The holidays are fast approaching which means that appetizers are a must!

My husband had the scouts over a couple weeks ago and I knew I needed a meat item on the table with a house full of boys.  I came across this recipe from A Year of Slow Cooking and new it would be a smash hit with the boys. These worked out great… there were none left by the end of the night! They only have 3 ingredients and are so easy! 

Slow Cooker Tangy Little Smokies

Slow Cooker Tangy Little Smokies... ONLY 3 ingredients! An easy appetizer that everyone will love! #appetizer #recipe

By Chef in Training Published: November 9, 2012

    ONLY 3 ingredients! An easy appetizer that everyone will love!

    Ingredients

    Instructions

    1. Place all ingredients in slow cooker and stir to combine.
    2. Cover and cook on high for 2 hours or until

    Enjoy!
    (recipe from A Year of Slow Cooking


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    Comments

    1. Debbie

      I’ve used the grape jelly & chili sauce before. I tend to prefer cranberry sauce and tomato sauce. Equal amounts…1 can each. When doing a large amount of meatballs I’ll use 2 cans of each. I prefer the jellied cranberry sauce but friends of mine have done fine with the whole cranberry sauce.

    2. Kristi

      I’ve made these for years. Meatballs or little smokies. Only difference is that I use apple jelly. They’re always a big hit!

    3. Alyssa

      What is chili sauce? Do you mean a can of chili or a bottle of hot sauce? I guess I have never seen chili sauce… Where do I find it? Also, I have done the lil smokies in a bbq sauce/ketchup type sauce. Does this taste similar?

      • Chef in Training

        Chili sauce can be found next to the ketchup :) They are similar but slightly different. Its also typically found next to the cocktail sauce. Hope that helps!

    4. Joy

      When I make the meatball appetizers the sauce seems to be much thicker then the Lil’ smokies. The sauce was very runny so to speak and didn’t ‘stick to the smokie” I am not sure if I am using the correct amount of grape jelly and chili sauce. The chili sauce I used was far from spicy it tasted more like ketchup, so I added Frank’s hot sauce. It wasn’t a huge hit on New Years Eve but people did eat them. I will try this recipe again, I won’t give up on it!!!

      When I make the meatball appitizers I use cranberry sauce and Thai Chili sauce….there is that sweet and spicy thing going on :)

    5. Linda

      These are also very, very good mixing apple jelly with regular yellow mustard too! I usually fix my meatballs with the chilli/grape jelly but my weiners or little smokies with the mustard apple jelly mixture. You should try it.