27 Best Crockpot Appetizers

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Ricotta Meatballs

Ricotta Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT45M · Total: PT70M · Yield: [’43’, ’43 Meatballs’]

These Ricotta Meatballs are easy to make on the stove top, bake in the oven, or cook in the Crock Pot! They are so flavorful and are perfect with pasta, in a sub, or with a side salad!

Ingredients

• 32 oz. marinara sauce
• ½ cup olive oil (divided)
• 15 oz. Ricotta cheese
• 1 teaspoon garlic (minced)
• 1 teaspoon EACH: dried basil, oregano, parsley
• 1 yellow onion (finely diced)
• 3 cloves garlic (minced)
• 1 Egg (whisked)
• ½ cup half and half (can sub cream)
• ½ cup Italian breadcrumbs
• ½ cup Parmesan cheese
• 1/3 cup roughly chopped parsley (plus more to garnish)
• 1 teaspoon EACH: Italian seasoning, mustard powder, salt
• ½ teaspoon Pepper
• 1 lb. ground chuck (80% lean)
• ½ lb. ground pork (or ground sausage or veal)

Instructions Stove Top Method (See notes for baking/crock pot methods)

1. Combine the Herb Ricotta mixture and set aside.
2. Heat 1 tbsp. olive oil in a skillet and add the finely diced onion. Soften for 5 minutes, then add the garlic and cook for 1 more minute. Set aside and let cool.
3. In a large bowl, combine the egg, half and half, breadcrumbs, Parmesan, parsley, Italian seasoning, mustard powder, and ¾ cup of the herb Ricotta mixture. Add the cooled onions/garlic.
4. Season the meat with salt and pepper, add it to the large bowl and gently mix it with your hands until well-combined. (Don’t overwork the meat or it will become tough.)
5. Roll into 1 ½-inch meatballs and transfer them to the fridge for 15 minutes.
6. Heat remaining oil in a large skillet over medium-high heat. Use enough oil to cover the meatballs almost halfway.
7. Brown the meatballs in batches, leave plenty of room around each so that you can easily rotate them without having to pick them up to flip them. Brown for about 1 ½ minutes per side. Use kitchen tongs to remove and set aside.
8. Remove excess oil from the skillet and add 32 oz. of marinara sauce. The sauce will thicken and reduce during cooking so I recommend that you add about ¼+ cup water as well so that the sauce doesn’t get too thick. You can do this now or later as you judge the consistency. (The ricotta topping thickens it more as well.)
9. Add the meatballs to the skillet and spoon the sauce on top. Cook for 30 minutes over medium heat, partially covered. Use a small cookie scoop to dollop the remaining herb ricotta mixture on top and allow it to heat through during the last 15 minutes.
10. Garnish with parsley and serve.

2. Sweet and Spicy Peanuts

Slow Cooker Sweet and Spicy Peanuts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT1H30M · Total: PT1H35M · Yield: 12

Ingredients

• 3 cups salted dry roasted peanuts
• 2 tablespoons butter, melted
• 2 tablespoons hot water
• 1/2 cup sugar
• 1/3 cup brown sugar
• 1 – 2 tablespoons sriracha
• 1 teaspoon chili powder

Instructions

1. Place peanuts in a 1 1/2-quart slow cooker.
2. In a mixing bowl, stir together remaining ingredients. Pour over the peanuts and toss to combine.
3. Cook on low for 1 1/2 hours. Spread onto wax paper to cool.

3. Jalapeno Popper Dip

Slow Cooker Jalapeno Popper Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT180M · Total: PT190M · Yield: [’24’]

Ingredients

• 16 oz cream cheese, room temperature
• 1/2 cup sour cream
• 1 oz dry ranch dressing packet
• 4 oz canned diced jalapeño
• 8 strips bacon, cooked and chopped (reserve 1/3 for topping)
• 1 cup shredded cheddar cheese, (reserve 1/2 cup for topping)

Instructions

1. In a medium bowl, mix together cream cheese, sour cream, ranch packet, diced jalapeño, 2/3 of the chopped bacon, and 1 cup cheese.
2. Spread evenly into a 2 qt. slow cooker.
3. Top with remaining cheese and bacon. Arrange jalapeño slices on top. Cook on low 2-3 hours.

4. Hawaiian Little Smokies

Slow Cooker Hawaiian Little Smokies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT90M · Yield: [’12’, ’12 people’]

Ingredients

• 28 oz Hillshire Farm® Lit’l Smokies® Smoked Sausage
• 1 1/2 cups BBQ sauce
• 1/3 cup soy sauce
• 20 oz can of pineapple chunks
• 1/3 cup pineapple juice from the can
• 1 tsp ground ginger

Instructions

1. Place BBQ sauce in a medium mixing bowl.
2. Add pineapple, and pineapple juice.
3. Add soy sauce.
4. Add ground ginger and gently stir.
5. Add the smoked sausage and stir. Place in slow cooker.
6. Turn slow cooker to high and cook 90 minutes. Turn slow cooker to warm once desired temperature has been reached. Serve.

5. Cheesy Fiesta Dip

Slow Cooker Cheesy Fiesta Dip: No Velveeta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT360M · Yield: [’25’, ’25 servings’]

Slow Cooker Fiesta dip is an easy and yummy dish that is worth making on repeat. It is filled with corn, beans, and all sorts of cheesy and flavorful goodness. The perfect way to spice up any occasion.

Ingredients

• 8 oz Cheddar cheese (shredded)
• 8 oz Mexican style cheese blend (shredded)
• 8 oz Cream cheese (cut into cubes)
• ⅓ cup Milk of choice
• 15 oz Corn (canned, drained)
• 15 oz Creamed corn
• 15 oz Black beans (canned, drained)
• 14.5 oz Tomatoes (diced, canned)
• 8 oz Chili peppers (diced)
• ½ cup Onion (chopped)
• 1 tsp Cumin
• 1 tsp Smoked paprika
• 1 tsp Chili powder
• ¼+ cup Fresh cilantro (chopped)

Instructions

1. spray slow cooker with non-stick spray of choice
2. add all ingredients into slow cooker
3. stir to combine. cover and cook on low for about 6 hours
4. stir and top with fresh chopped cilantro
5. serve warm directly from your slow cooker

6. Buffalo Chicken Dip

Crock Pot Buffalo Chicken Dip Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT120M · Total: PT130M · Yield: [’12’, ’12 appetizer servings’]

This easy Crock Pot Buffalo Chicken Dip is thick, creamy, spicy, and perfect for game day. Made with shredded chicken, Frank’s RedHot, ranch dressing, cream cheese, cheddar, and mozzarella, it can be kept warm and served straight from the slow cooker.

Ingredients

• 4 cups cooked, shredded chicken
• 12 ounces full-fat cream cheese (softened and cut into cubes)
• ½ cup ranch dressing (homemade or store-bought)
• 1 cup Frank’s RedHot Original (plus more to taste or for serving)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup chopped green onions (plus more for serving)
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese

Instructions

1. Prepare the ingredients. Shred the cooked chicken, soften and cube the cream cheese, shred the cheddar and mozzarella, and chop the green onions.
2. Combine. Add the chicken, cream cheese, ranch dressing, Frank’s RedHot, black pepper, garlic powder, onion powder, green onions, cheddar, and mozzarella to a 4- to 6-quart slow cooker. Stir to combine. The mixture does not need to be completely smooth.
3. Cook. Cover and cook on LOW for 2-3 hours or HIGH for 1-2 hours, stirring once or twice as the cheeses melt. The dip is ready when it is hot, smooth, and creamy.
4. Serve. Stir well, then switch the slow cooker to WARM. Garnish with additional green onions and hot sauce, if desired, and serve with tortilla chips, crackers, celery, carrots, or other favorite dippers.

7. Cranberry Turkey Meatballs

📋 Slow Cooker Cranberry Turkey Meatballs Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT180M · Total: PT200M · Yield: [’30’, ’30 meatballs’]

These easy Slow Cooker Cranberry Turkey Meatballs are the perfect healthy holiday appetizer, made in your crock-pot with a simple cranberry BBQ sauce. They are quick to make, festive, and Weight Watchers friendly.

Ingredients

• 1 1/2 cups canned cranberry sauce (348 ml can)
• 2/3 cup Your favorite BBQ sauce (* I use President’s Choice Gourmet BBQ sauce (from Superstore))
• 1 egg white
• 2 lb lean ground turkey ((900 g) ) )
• 2 green onions, chopped
• 2 tsp orange zest
• 1 tsp reduced sodium soy sauce
• 1/2 tsp crushed red pepper flakes
• 1 tsp minced garlic
• 1 cup fine bread crumbs
• additional crushed red pepper flakes
• additional chopped green onion

Instructions

1. Spray slow cooker with non stick spray.
2. Place egg white in bowl, beat lightly and add ground turkey, bread crumbs, minced garlic, red pepper flakes, green onion, orange zest, and soy sauce. Mix well and shape into 30 balls. *You can use a small cookie scoop to do this, if you prefer.
3. Add meatballs to bottom of slow cooker.
4. Combine canned cranberry sauce in a bowl with BBQ sauce and pour over meatballs.
5. Cook on low in slow cooker for 3- 3.5 hours until meatballs are cooked through. The internal temperature should read 165 degrees F (or 74 degrees C).
6. Keep warm until ready to serve. Can be reheated prior to serving.

Garnish

1. Garnish with additional chopped green onions and crushed red pepper flakes, as desired.

8. Sweet and Sour Meatballs

Sweet and Sour Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT190M · Total: PT200M · Yield: [‘8’]

These sweet and sour meatballs are homemade meatballs that are cooked in the crock pot with a two ingredient sauce. The perfect main course or party appetizer that always gets rave reviews!

Ingredients

• 2 pounds ground beef (I use 90% lean)
• 2 eggs
• 1/2 cup breadcrumbs
• 1/4 cup onion (finely diced)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 12 ounce bottle chili sauce
• 1 1/2 cups grape jelly
• 2 tablespoons parsley
• cooking spray

Instructions

1. Preheat the broiler. Line a sheet pan with foil and coat the foil with cooking spray.
2. Place the ground beef, eggs, breadcrumbs, onion, salt, pepper and garlic powder in a large bowl. Stir until thoroughly combined.
3. Shape the meat mixture into 1 inch meatballs and place the meatballs on the prepared pan.
4. Broil for 8-10 minutes or until golden brown.
5. While the meatballs are cooking, prepare the sauce.
6. Melt the grape jelly by microwaving it for 30 second increments or melting it in a saucepan over medium heat.
7. After the jelly has melted, whisk in the chili sauce.
8. Coat a slow cooker with cooking spray. Add the meatballs, then pour the sauce over the top. Toss to coat.
9. Cook for 3 hours on low. Sprinkle with parsley, then serve.

9. Barbeque Chickpea Meatballs

Crockpot Barbecue Chickpea Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

Crockpot barbecue chickpea meatballs are an easy vegetarian appetizer that takes about 20 minutes to make. The meatballs are plenty “meaty,” made with smashed chickpeas, and the sauce is a zesty combo of BBQ sauce and jam or jelly.

Ingredients

• 1 can chickpeas
• 1/4 cup white onion, diced
• 1 clove garlic, minced
• 1/2 cup panko
• 1 egg
• salt and pepper
• 2 tablespoons fresh parsley, chopped
• 3/4 cup barbecue sauce
• 1/2 cup jam or jelly — grape jelly, cranberry sauce, or orange marmalade are good!
• 1 dash cayenne pepper

Instructions

1. Preheat the oven to 375. Line a baking sheet with parchment paper or a silicone baking mat.
2. Drain and rinse the chickpeas. In a medium bowl, smash the chickpeas with the back of a fork until they are about half-way smashed. There should still be some chunky texture to them. Add onion, garlic, panko, egg, salt and pepper, and parsley. Combine the chickpea meatball mixture, the best way is with your hands.
3. Use a tablespoon or small ice cream scoop to portion out the meatballs. Roll them in your hands to form the meatballs.
4. Bake for 15-20 minutes or until the meatballs are lightly browned.
5. Combine the barbecue sauce, jam, and cayenne pepper in a small bowl.

Oven Method

1. Place the barbecue jelly sauce in a saucepan and heat until the mixture has melted. Add the chickpea meatballs and stir until heated through.

Slow Cooker Method

1. Spray the insert of a 3-quart slow cooker with cooking spray. Add the cooked meatballs and the barbecue jelly sauce. Heat on low for 3-4 hour or high for 2-3 hours.

10. Jalapeno Popper Dip

Jalapeno Popper Dip Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Yield: [’20’, ’20 servings’]

This Jalapeno Popper Dip Recipe is one of our favorite dips with crispy bacon, green onions, and jalapenos, all baked up in a cheddar and cream base with a buttery crumb topping.

Ingredients

• Dip
• 2 8 ounces packages cream cheese softened to room temperature
• ⅔ cup mayonnaise
• ½ cup sour cream
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon cumin
• ½ teaspoon fresh ground black pepper
• 4 medium sized fresh jalapenos minced
• 3 green onions sliced (divided)
• 8 slices bacon crispy cooked and coarsely chopped (divided)
• 3 cups shredded cheddar cheese
• Crumb Topping
• 1 cup panko breadcrumbs
• ¼ cup Parmesan Cheese
• ¼ cup butter

Instructions

1. Preheat oven to 375 degrees.
2. In a large bowl, stir together the cream cheese, mayonnaise, sour cream, garlic powder, onion powder, cumin, black pepper, jalapenos, half the green onions, half the bacon, and 2 cups of cheddar cheese. Spoon the contents into a casserole dish.  Top with the remaining cheese.
3. In a small microwaveable bowl or Pyrex measuring cup, melt the butter. Add the breadcrumbs and Parmesan Cheese. Sprinkle evenly over the dip. Top with the remaining green onions and bacon.
4. Bake for 20 minutes or until the breadcrumbs are lightly browned, and the edges start to bubble.

11. White Chili Chicken Dip

Crockpot White Chili Chicken Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT60M · Total: PT65M · Yield: [’10’]

Your favorite soup is now your go-to appetizer! This simple dip is packed with Mexican flavor from cilantro, cumin, green chiles, white beans, and taco seasoning.

Ingredients

• 2 cups cooked chicken (I used Del Real Foods Shredded Chicken)
• ¼ cup cilantro (chopped)
• 2 cloves garlic (minced)
• ½ tsp ground cumin
• 1 package cream cheese (8oz/250g package)
• 2 cups mozzarella Cheese (shredded)
• 1 can green chilies (4oz/127ml can)
• 1 can white beans (540ml/19oz can, drained and rinsed)
• 3 tbsp taco Seasoning
• ½ cup canned petite diced tomatoes
• tortilla chips (to serve)

Instructions

1. Set the crockpot on high for 1 hour.
2. Take all ingredients (excluding the tortilla chips) and place in the Crockpot.
3. Stir until all ingredients are mixed well.
4. Place lid on Crockpot until the dip gets hot. It may not take a full hour for the dip to get hot so it’s important to stir ever 10 minutes, keeping an eye to ensure the dip doesn’t burn.
5. When cheese is melted and hot, it’s ready!
6. Serve with your favorite tortilla chips!

12. Teriyaki Meatballs

Slow Cooker Teriyaki Meatbals is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT150M · Total: PT155M · Yield: [‘8’]

Easy recipe for meatballs in the slow cooker with teriyaki sauce and onion.

Ingredients

• 32 oz. frozen meatballs (turkey or homestyle beef (these meataballs are precooked and frozen in a bag).)
• 15 oz. Kona Coast Island Teriyaki ((or pineapple paradise flavor))
• 1 sweet yellow onion (diced)
• green onions for serving

Instructions

1. Add the frozen meatballs to the slow cooker.
2. Add the teriyaki sauce and onion. Stir.
3. Place the lid on the slow cooker. Cover and cook on HIGH for 2.5 hours or low for 4 hours. Or until the meatballs are hot on the inside. Stir occasionally for teriyaki can tend to burn in the slow cooker.
4. When the cooking time is done add sliced green onion. Serve or rice or as an appetizer with toothpicks.

13. Spinach Artichoke Dip

Crockpot Spinach Artichoke Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT120M · Total: PT130M · Yield: [’10’, ’10 servings’]

Rich, creamy and delicious, this easy Crockpot Spinach Artichoke Dip is always a hit at parties and gatherings.

Ingredients

• 10 ounces baby spinach (washed and completely dried)
• 13-15 ounces canned quartered artichoke hearts (well drained)
• 8 ounces cream cheese (softened )
• 1 cup sour cream
• 1 1/2 cups grated mozzarella cheese
• 1/2 cup freshly grated parmesan cheese
• 4 cloves garlic (minced )
• 2 shallots (thinly sliced)
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon sea salt
• pinch cayenne pepper

Instructions

1. Combine all of the ingredients in a slow cooker and mix until well combined.
2. Cover and cook on low for 2 hours or on high for 1 hour, stirring well halfway through cooking.
3. Serve with tortilla chips, crackers, fresh vegetables, potato chips, or toasted baguette.

14. Sticky Chicken Wings

Crock Pot Chicken Wings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT210M · Total: PT215M · Yield: [‘4’, ‘4 people’]

The best Crock Pot Chicken Wings Recipe that is SO easy to make! Learn how to make the best slow cooker chicken wings for snacking on!

Ingredients

• 3 lbs chicken wings
• ½ cup buffalo sauce
• ¼ cup orange juice
• 1 teaspoon garlic powder
• ⅛ teaspoon black pepper

Instructions

1. In a crock pot, toss chicken wings, buffalo sauce, orange juice and spices until evenly coated
2. Cover and cook on low for 3-4 hours.
3. A half hour before serving, preheat the oven to 425.
4. Prepare a nonstick foil or parchment lined baking sheet. Add chicken wings to the baking sheet and bake for 30 minutes or until golden brown.
5. Optional: before serving, toss with 2 tablespoons of additional buffalo sauce.

15. BBQ Meatballs

Slow Cooker BBQ Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT120M · Total: PT125M · Yield: [‘9’, ‘9 servings’]

Slow Cooker BBQ Meatballs: Using frozen meatballs, grape jelly, sriracha and bbq sauce, you’ll have a crowd favorite in just two hours!

Ingredients

• 28 oz. fully cooked frozen meatballs (approx 56, 1/2 oz bite-sized meatballs)
• 18 oz bottle of bbq sauce (We prefer Sweet Baby Rays Original)
• 1/2 cup grape jelly
• 1/4 cup Sriracha

Instructions

1. Pour frozen meatballs in to a slow cooker
2. Pour remaining ingredients on top of meatballs and stir until mixed in evenly
3. Cook on high for 2 hours or low for 3-4, or until meatballs are heated through.

16. Slow Cooker Grape Jelly Meatballs

Easy Grape Jelly Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT180M · Total: PT182M · Yield: [’16’]

Crockpot Grape Jelly Meatballs are the perfect appetizer!

Ingredients

• 32 ounces (907g) frozen cooked meatballs (homemade or store-bought)
• 20 ounces (550ml) grape jelly
• 1 ½ cups (375ml) barbecue sauce
• ½ teaspoon onion powder (optional)

Instructions To make in the slow cooker:

1. Add the frozen meatballs to the crockpot.
2. Pour in grape jelly, bbq sauce, and onion powder (if using), stirring to combine.
3. Place lid on and cook for 2-3 hours on high (mine were ready in 2 ¼ hours).

To make on the stovetop:

1. Add the frozen meatballs to a saucepan.
2. Pour in grape jelly, bbq sauce, and onion powder (if using) and mix.
3. Cover the saucepan and simmer over medium-low until the meatballs are defrosted and warmed through and the grape jelly sauce is nice and hot.

To make in the oven:

1. Mix together all the ingredients with the frozen meatballs and barbecue sauce in an oven-safe dish.
2. Bake at 350 degrees F / 180 degrees C for 50-60 minutes.
3. Remove from the oven and serve garnished with green onions.

17. Italian Mushrooms

Slow Cooker Italian Mushrooms Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT240M · Total: PT245M · Yield: [‘5’, ‘5 servings’]

Did you know you can make mushrooms in a slow cooker that taste just as good as sautéed mushrooms? It’s true! These easy Italian mushrooms go with steak, chicken, or fish, but they’re so good you find yourself eating them right out of the crockpot!

Ingredients

• 1 lb Whole Medium Sized Mushrooms
• 1/2 cup Butter (no substitutes)
• 1 envelope Italian Dressing Mix

Instructions

1. Rinse off any dirt that may be on the mushrooms.
2. Dump the mushroom into a slow cooker. I use a 2.5-quart one.
3. Melt the butter and whisk in the dressing mix. Pour over the mushrooms.
4. Cook on low for 4 hours. Serve with a slotted spoon.

18. Chicken Enchilada Dip

Crock Pot Chicken Enchilada Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT90M · Total: PT100M · Yield: [’12’]

This easy appetizer is everything you love about chicken enchiladas, but in a creamy and cheesy dip!

Ingredients

• 4 cups cooked shredded chicken
• 2 (8 ounce) packages cream cheese (softened)
• 1 (8 ounce) package pepper jack cheese (shredded)
• 1 (10 ounce) can red enchilada sauce
• 1 to 2 green onions (sliced )
• tortilla chips (for serving)

Instructions

1. Stir together cooked shredded chicken and softened cream cheese in the insert of a 3 quart slow cooker.
2. Add shredded cheese and enchilada sauce and stir to combine.
3. Cover and cook on low heat for 1 ½ hours, or until hot and bubbling around edges.
4. Stir and serve topped with sliced green onions.

19. Chex Party Mix

Chex Party Mix In The Crockpot is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT120M · Total: PT130M · Yield: [’12’, ’12 .5 Cups’]

Your favorite Chex Party Mix made in a crockpot! This no-bake snack mix is salty, full of bold seasonings, and nut-free. This mix is highly addictive and perfect for a crowd.

Ingredients

• 9 cups of Chex Cereal-any combo or flavor you’d like.
• 1.5 cups of garlic rye chips
• 1 cup of mini pretzel twists
• 1 cup of garlic seasoned bagel chips or melba toast–broken into large pieces
• 6 tablespoons of unsalted butter
• 2 tablespoons of Worcestershire sauce
• 2 teaspoons of seasoned salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder

Instructions

1. In a 6 quart or larger crockpot, combine the Chex cereal and set aside.
2. Melt the butter in the microwave or on the stovetop.
3. Add the Worcestershire sauce, seasoned salt, garlic, and onion powder to the butter and whisk until well combined.
4. Pour the sauce over the Chex cereal and toss to coat.
5. Stir the remaining ingredients into the Chex mixture, making sure everything is well distributed.
6. Place a double layer of paper towels over the top of the crockpot and put the lid on. The paper towels will collect any condensation that may drip off the lid into the Chex mix.
7. Set the slow cooker to LOW and cook for 2 hours, giving the mixture a toss every half hour.
8. About halfway through the cooking, check the paper towels, and replace them with fresh towels if they start to get damp.
9. After two hours, turn off the crockpot and pour the Chex mix out onto a parchment paper lined sheet pan.
10. Allow snack mix to cool for 30 minutes to an hour. The party mix will crisp up as it cools.
11. Serve and enjoy!

20. Beer Creamy Dip

Beer Cheese Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘6’, ‘6 people’]

This easy Beer Cheese Dip recipe is perfect for serving with pretzels, bread, vegetables, and chips! Keep it warm in the Crock Pot or in a Fondue Pot for easy snacking and entertaining.

Ingredients

• ¼ cup butter
• ¼ cup flour
• 1 cup milk
• ½ cup beer (See Notes)
• ½ teaspoon EACH: garlic powder, onion powder, salt
• ¼ teaspoon pepper
• ⅛ teaspoon cayenne pepper
• ½ teaspoon Worcestershire sauce
• 1 teaspoons Dijon mustard (can sub spicy brown)
• 1 drop tabasco (optional)
• 1 cups sharp cheddar (shredded)
• ½ cup Gouda Cheese (shredded, See notes)
• ½ cup Gruyere (shredded, See notes)

Instructions

1. Shred the cheese and set it aside.
2. Combine ½ tsp garlic powder, ½ tsp onion powder, 1/8 tsp cayenne, ½ tsp salt, and 1/8 tsp pepper, set aside.
3. Heat the milk in the microwave for 45 seconds.
4. In a 10-inch cast iron skillet, melt butter over medium heat. Whisk in the flour and stir for 1 minute.
5. Slowly incorporate the milk and then the beer, whisking as you pour. If you add it too fast, the roux will thin out too much.
6. Add the seasonings, Worcestershire sauce, and the mustard. Let the mixture bubble gently, increase heat if needed.
7. Allow it to continue to gently bubble and thicken for about 5 minutes.
8. Reduce heat to low and let the base cool down. Gradually sprinkle in cheese and stir to combine.
9. Taste, and add a splash more beer if a thinner consistency or stronger beer flavor is preferred. Season with salt/pepper if desired.
10. Serve with soft pretzels, crusty bread, vegetables, or chips.

21. Lil’ Smokies

Crockpot Lil Smokies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT0S · Cook: PT0S · Total: PT0S

Crockpot Lil Smokies are the perfect addition to any get together or gathering especially during football season. Thes Lil’ Smokies take very little prep, less than five minutes, and are always a huge hit when served.

Ingredients

• 56 Ounces Lil Smokies
• 2 Cups BBQ Sauce
• 1 Cup Ketchup
• ¾ Cup Brown Sugar, packed
• 1 Tablespoon Liquid Smoke
• 1 Tablespoon Granulated Garlic

Instructions

1. Place the Lil smokies in your crockpot and spread evenly.
2. Place the BBQ sauce and ketchup on top before sprinkling the remaining ingredients over the top.
3. Stir well, cover, and cook on high for two hours, stirring well halfway through.
4. Serve and enjoy!

22. Buffalo Turkey Meatballs

Crockpot Buffalo Turkey Meatballs (Gluten Free, Whole30) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT120M · Total: PT130M · Yield: [‘6’, ‘6 people’]

These Crockpot Buffalo Turkey Meatballs are the perfect balance of spicy, tangy, and juicy. They’re an easy, protein-packed dish that’s perfect for game day, meal prep, or a crowd-pleasing appetizer!

Ingredients

• 2 pounds ground turkey (I use 97/3)
• 1 egg
• 1 celery stalk diced
• 1/4 cup onion diced
• 1 cup almond flour
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried dill
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 2 cups hot sauce (1 1/2 cups will be used while cooking and 1/2 cup will be used after they are cooked)

Instructions

1. Dice the celery and onion
2. Add the celery, onion, ground turkey, egg, almond flour, and seasonings to a large mixing bowl and combine. Make sure not to over mix or the meatballs will get tough.
3. Using your hands, roll the mixture into one inch balls and place in the bottom of your crockpot
4. Cover the meatballs with 1 and 1/2 cups of hot sauce and cook for 2 hours on high or 4 hours on low
5. When the meatballs are done cooking, use a spoon to skim the fat off the top of the sauce
6. Add the meatballs to a plate and pour the remaining 1/2 cup of hot sauce on top

23. Spiced Cashews

Spiced Cashews is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups raw cashews
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• Pinch of cayenne (optional)

Instructions

1. 1. Preheat oven to 350°F (175°C) and line a sheet pan.
2. 2. Toss cashews with oil and spices until evenly coated.
3. 3. Bake 8–10 minutes, stirring once, until fragrant and lightly browned.
4. 4. Cool and store in an airtight container.
5. 5. Taste and adjust seasoning before serving.

24. Garlic and Onion Beer Boiled Peanuts

Crock Pot Garlic and Onion Beer Boiled Peanuts Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT720M · Yield: [’32’]

These crock pot beer boiled peanuts are packed with flavor from cooking in garlic and onions.

Ingredients

• 2 pounds unsalted peanuts in shell
• 30 garlic cloves (I know this sounds like a lot, but trust me, it’s necessary for the peanuts to be infused with the garlic flavor)
• 1 large brown onion
• 1/2 cup salt
• 2 12 oz bottles lager beer (I chose Rolling Rock)
• Water

Instructions

1. Peel all garlic cloves and cut the onion into wedges.
2. Put all two pounds of shelled peanuts into your crock-pot with garlic, onions, and salt (The crock-pot will be filled to the rim! But don’t worry, as the peanuts cook down a bit, more room will be made).
3. Pour both bottles of beer over the mix and then pour in water so that the peanuts are covered with liquid (keep an eye on the peanuts. Add water throughout the process if necessary. I also stirred my peanuts every once in a while).
4. Cook the peanuts on low for 12-24 hours (I cooked mine closer to 24 hours just to make sure they were nice and soft. The longer they hang out in the brine, the more flavorful they become as well. I think the peanuts are served best warm, but you can also snack on these guys cold throughout multiple days).

25. Chili Sauce Dip

Velveeta Chili Cheese Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [’15’, ’15 servings’]

You just need Velveeta, hamburger, and Hormel chili to make this easy recipe. Serve it straight out of the crockpot for a warm and hearty dip for your next party.

Ingredients

• 1 lb ground beef
• 1 lb Velveeta
• 2 (15 oz) cans chili ((such as Hormel no beans chili))
• To serve: tortilla chips

Instructions

1. Place 1 lb ground beef in a large skillet over medium heat. Cook, stirring occasionally to break up the meat, until fully cooked. Drain.
2. Place the ground beef in a crockpot along with 1 lb Velveeta and2 (15 oz) cans chili . Cook on high until heated through, about 1 hour.
3. Turn the crockpot to warm and serve from the crockpot, or transfer to a serving dish. Serve with tortilla chips.

26. Cheesy Bacon Dip

Cheesy Bacon Dip Appetizer is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT120M · Total: PT135M · Yield: [’12’]

A delicious appetizer dip with a short list of ingredients!

Ingredients

• 1 block of cream cheese
• a scooped of cooked bacon [diced/chopped]
• 1 small container of sour cream
• a handful of shredded cheese – any kind goes!
• a handful of chopped green onions or scallions

Instructions

1. Toss all of the ingredients into a small slow cooker and allow it to warm together, stirring every so often.

27. Cream Cheese Corn Dip

Slow Cooker Corn Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT120M · Total: PT125M · Yield: [‘8’, ‘8 servings’]

Corn Dip is a mouthwatering creamy and cheesy dip made effortlessly in your slow cooker. This easy cream cheese dip is packed with corn, green chiles, Pepper Jack, mozzarella and Cheddar.

Ingredients

• 2 (12 ounces) bags frozen corn (or 24 ounces fresh corn or canned corn)
• 1 (4 ounces) can diced green chiles, drained
• 4 ounces cream cheese, at room temperature, diced
• 1/2 cup mayonnaise
• 1 cup Pepper Jack cheese, shredded
• 1 cup mozzarella cheese, shredded
• 1 cup Cheddar cheese, shredded
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 2 green onions, sliced
• Additional sliced green onions for garnish
• Chopped cilantro or parsley for garnish (optional)

Instructions

1. Combine the corn, green chiles, cream cheese, mayonnaise, Pepper Jack cheese, mozzarella, Cheddar, garlic powder, salt and sliced green onions in the slow cooker.
2. Cover and cook on LOW for 2 hours, stirring a couple of times through the cooking process.
3. Garnish with sliced green onions and chopped cilantro (optional) and serve warm with tortilla chips or crackers.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.