This slow cooker 3-ingredient BBQ Little Smokies recipe is exactly the kind of low-effort, high-reward party snack I lean on when the house is full and the game is on. Cocktail sausages have been a Midwestern potluck staple since at least the 1960s, often simmered in sweet-and-savory sauces that can sit on warm for hours. Here, we keep the spirit of that retro classic but streamline it: you literally dump BBQ sauce over cocktail sausages in a slow cooker, add one secret ingredient—grape jelly—for glossy sweetness and a silky texture, then let the heat do the rest. It’s the definition of a “set it and forget it” appetizer that always disappears first on the buffet table.
Serve these BBQ Little Smokies straight from the slow cooker on the warm setting, with a small bowl of toothpicks nearby so guests can help themselves. They’re great alongside other easy party bites like cheese and crackers, veggie sticks with ranch, or a simple green salad to cut the richness. If you’d like to turn them into more of a meal, spoon the sausages and sauce over buttered rice, mashed potatoes, or toasted slider buns. A crisp, cold beer or a light, fruity spritzer pairs nicely with the sweet-tangy sauce.
Slow Cooker 3-Ingredient BBQ Little SmokiesServings: 10-12 appetizer servings
Ingredients
2 (14-ounce) packages cocktail sausages (Little Smokies)
2 cups bottled barbecue sauce (your favorite style)
1 cup grape jelly (smooth, not chunky)
Directions
Place the cocktail sausages into the bowl of a slow cooker, spreading them out into an even layer so they’re mostly in a single pile and not stacked too high.
In a medium bowl, whisk together the barbecue sauce and grape jelly until the mixture looks smooth and evenly combined. (You can also just add both directly to the slow cooker if you prefer a true dump-and-go approach.)
Pour the barbecue sauce and grape jelly mixture evenly over the cocktail sausages in the slow cooker, making sure most of the sausages are coated. Use a spoon or spatula to gently stir and tuck the sausages into the sauce.
Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 hours, until the sausages are heated through and the sauce is hot, glossy, and slightly thickened.
Once heated, stir the sausages well to re-coat them in the sauce. Switch the slow cooker to the WARM setting for serving, keeping the lid partially on to hold heat while allowing a bit of steam to escape so the sauce doesn’t thin out too much.
Serve the BBQ Little Smokies straight from the slow cooker with toothpicks or small forks, making sure to spoon a little extra sauce over the top of each portion.
Variations & Tips
For a smokier flavor, choose a hickory or mesquite-style barbecue sauce, or stir in a few drops of liquid smoke with the sauce and jelly. If you like a bit of heat, add 1 to 2 teaspoons of crushed red pepper flakes, a dash of hot sauce, or a spoonful of chipotle in adobo to the sauce before cooking. To lean more savory, replace half of the grape jelly with chili sauce or a spoonful of Dijon mustard for a sharper edge. You can also swap the cocktail sausages for sliced kielbasa, smoked sausage, or even meatballs (frozen fully cooked meatballs work well; just extend the cooking time by about 30 minutes on LOW). For a slightly less sweet version, cut the grape jelly down to 3/4 cup and add a splash of apple cider vinegar to brighten the sauce. If you’re feeding a crowd, this recipe doubles easily—just use a larger slow cooker and add up to an extra 30 minutes on LOW to ensure everything heats through evenly.
