With just 3 ingredients, Crockpot Little Smokies with chili sauce and grape jelly is a seriously easy appetizer. Serve them straight from the crockpot to make it even easier!
This recipe is an oldie but goodie. It’s been around at least since the 1970s, and there’s a reason why!
Crockpot Little Smokies with chili sauce and grape jelly is not only an easy appetizer, but it’s packed with sweet and tangy flavor. And kids and adults alike LOVE them!
These will seriously fly off the buffet table at your next get-together, just like these Crockpot BBQ Meatballs (which also have 3 ingredients!).
I like serving them while my guests are watching sports, but they’re also great for holiday parties. They pair really nicely with beer, too.
Looking for more little smokies recipe? Here are 20 recipes for little smokies including crockpot recipes, pigs in a blanket, and more!
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What makes these the best little smokies?
This recipe has been around for at least 50 years. I’ve spotted it in several cookbooks from the 1970s.
It’s served the test of time for one reason: it’s just really good!
Chili sauce is basically ketchup but a little bit more spicy. Grape jelly adds sweetness, and the two of them create a sweet, tangy, sticky glaze for the little smokies.
It’s a no-fuss appetizer that you can serve straight from the crockpot.
You just need three ingredients for this recipe:
- 1 cup of grape jelly
- 1 (12 oz) bottle of chili sauce
- 2 (14 oz) packages of little smokies (these can go by “lit’l smokies“, cocktail sausages, cocktail franks, or cocktail wieners)
How to make crockpot little smokies
Get ready for a seriously easy “recipe.”
In the bowl of a crockpot, whisk together the grape jelly and the chili sauce.
Add the little smokies and stir until combined.
Turn the crockpot to high for 1.5 hours. Then, reduce the heat to warm and serve.
You can also cook these on low for 2–2.5 hours. The goal is for the liquid to be warm and bubbly, and the little smokies to be warm throughout.
I like serving these straight from the crockpot with toothpicks for a casual party.
You could also pile them into a bowl and serve with toothpicks, or place them on toothpicks yourself and then serve on a platter or wooden board.
Frequently Asked Questions
Yes! Cut hot dogs into quarters and use in place of the little smokies.
Cook little smokies for 1.5 hours on high or 2.5 hours on low. After heating them, turn the crockpot to warm to avoid burning.
Yes! BBQ sauce and grape jelly are a great combination (as found in my Crockpot BBQ Meatballs so I can attest that these will taste great with bbq sauce instead of chili sauce.
Little Smokies are already fully cooked. They just need to be warmed up in the crockpot.
Make it ahead
Crockpot Little Smokies can be made several hours in advance. After heating them in the crockpot, turn the crockpot down to “warm”.
The little smokies will keep for about 4 hours on the warm setting (keep the lid on when you can).
This makes them great for watching football—they’re as delicious in the 4th quarter as they are in the 1st quarter!
Can I freeze crockpot little smokies?
Should you find yourself with leftovers, Crockpot Little Smokies freeze really well!
Let them cool and transfer to a freezer-safe container. Cover and freeze for up to 1 month.
Defrost in the refrigerator overnight, then return them to the crockpot for 1.5 hours on high or 2–2.5 hours on low, or until warm throughout.
More appetizer ideas
Here are a few other retro appetizers that I love!
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
The Best Crockpot Little Smokies
- 1 cup grape jelly
- 1 (12 oz) bottle chili sauce
- 2 (14 oz) packages little smokies (also known as cocktail wieners or cocktail sausages)
- In a crockpot, whisk the grape jelly and chili sauce until smooth. Add the little smokies.
- Cook on high until the mixture is warm and bubbly, about 1½ hours. Turn the crockpot to warm and serve with toothpicks.