Crockpot Little Smokies

Why You’ll Love This Recipe

I love this recipe because it’s one of the easiest appetizers I can make—just toss everything into the slow cooker and let it do all the work. The combination of barbecue sauce, brown sugar, and ketchup creates a thick, flavorful glaze that clings to every sausage. They’re smoky, saucy, and irresistibly addictive. I also love that I can prep them ahead and keep them warm for hours without any fuss.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
2 packages little smokies (12–14 ounces each)
1 1/2 cups barbecue sauce
1/2 cup brown sugar
1/2 cup ketchup
1 tablespoon soy sauce substitute
1/4 teaspoon onion powder
1/4 teaspoon garlic powder

Directions

1. I place the little smokies into the bowl of my crockpot.

2. In a medium mixing bowl, I whisk together the barbecue sauce, brown sugar, ketchup, soy sauce substitute, onion powder, and garlic powder until the mixture is smooth and well blended.

3. I pour the sauce over the little smokies, making sure they’re evenly coated.

4. I cover the crockpot with the lid and cook on low heat for 2–3 hours, stirring once or twice during cooking.

5. Once they’re heated through and the sauce is thickened, I switch the slow cooker to the warm setting to keep them hot for serving.

Servings and Timing

This recipe makes about 12 servings.

• Prep time: 5 minutes

• Cook time: 2 hours

• Total time: 2 hours 5 minutes

Variations

• I sometimes add a dash of hot sauce or chili flakes for a little kick.

• For a tangier flavor, I stir in a tablespoon of apple cider vinegar or pineapple juice.

• I like using turkey sausages or chicken sausages for a lighter option.

• When I want extra smoky depth, I add a touch of liquid smoke or smoked paprika.

• I occasionally mix in grape jelly or cranberry sauce for a fun sweet twist.

Storage/Reheating

I store leftover little smokies in an airtight container in the refrigerator for up to 4 days. To reheat, I warm them gently in a saucepan over medium heat or in the crockpot on low until hot. They can also be frozen for up to 2 months—I thaw them overnight in the fridge before reheating.

FAQs

Can I make these ahead of time?

Yes! I often prepare the sauce up to 3 days ahead and store it in the fridge. On the day of serving, I combine everything in the crockpot and cook as usual.

Can I cook them on high instead of low?

Yes, I cook them on high for 1–1.5 hours if I’m short on time.

Can I use different sausages?

Absolutely—I use cocktail-sized chicken, turkey, or beef sausages with great results.

Can I make this recipe without a crockpot?

Yes, I combine everything in a saucepan and simmer over low heat for about 20 minutes, stirring often.

What’s the best barbecue sauce to use?

I prefer a smoky and slightly sweet barbecue sauce, but any kind I enjoy will work perfectly.

How long can they stay on the warm setting?

I keep them on warm for up to 3 hours, stirring occasionally so the sauce doesn’t stick.

Can I double the recipe for a party?

Definitely—I double all ingredients and use a larger crockpot to feed a crowd.

Can I use sugar-free ingredients?

Yes, I use sugar-free barbecue sauce and brown sugar substitute for a lighter version.

How do I keep them from sticking?

I lightly spray the crockpot with nonstick cooking spray before adding the sausages and sauce.

What can I serve with Little Smokies?

I like serving them with toothpicks, slider buns, or as part of a party platter with cheese, crackers, and veggies.

Conclusion

These Crockpot Little Smokies are one of my favorite go-to appetizers for any occasion. They’re rich, tangy, and perfectly sweet with minimal effort required. I love how the sauce thickens as they cook, coating every bite in flavor. Whether for a party, game night, or simple snack, these saucy bites always disappear fast!