There’s something about crockpot appetizers that just screams comfort. You know, the kind you can throw together in a matter of minutes and leave to simmer while the aroma wafts through your home. Crockpot Little Smokies is one of those simple yet utterly satisfying recipes that’s become a staple in my household, especially when we have guests over. The combination of sweet, tangy BBQ sauce with those smoky sausage links feels like an old favorite you can always count on. Perfect for game days, casual gatherings, or even as a snack while watching a movie with the family.

I remember the first time I made these for a Super Bowl party. I didn’t want to spend too much time in the kitchen but still wanted something delicious to serve. A friend suggested Crockpot Little Smokies, and I haven’t looked back since. The best part? They were the hit of the party! Every time I set out a crockpot full of these, they disappear before halftime. Seriously, if you’re looking for something easy but crowd-pleasing, this is it.

The origin story (and why it’s a favorite)

Little smokies have been a party classic for years—especially in the Midwest, where potlucks reign supreme. These mini smoked sausages first started appearing in the mid-20th century, often paired with a sweet sauce like grape jelly or BBQ. While the combination sounds unusual at first, the sweet and smoky flavors work together perfectly. Over the years, people have taken that basic idea and added their own twists, like this recipe with Worcestershire sauce and spices for a bit more depth. That’s what I love about this dish—it’s simple, but there’s so much room to make it your own.

Let’s talk ingredients: the good, the better, and the “oops, I’m out of that”

While this recipe only requires a few ingredients, each one plays a key role in creating that rich, flavorful sauce that makes these Little Smokies irresistible.

Little smokies sausage links: These are the stars of the show. I prefer beef smokies, but you can easily use a mix of pork and beef if that’s what you prefer. They’re already smoked, so you’re just warming them through and coating them in sauce. If you’re in a pinch, you could even use cut-up hot dogs (yes, I’ve tried it—don’t knock it until you try it).
BBQ sauce: This is where a lot of the flavor comes from, so pick one you love. Personally, I like using a smoky, tangy BBQ sauce with a bit of spice. But if you prefer something sweeter, feel free to use a honey or brown sugar-based sauce. Or, mix up your own if you’re feeling adventurous.
Brown sugar: This adds sweetness and helps thicken the sauce as it cooks. You could swap this out with honey or maple syrup if you want a different flavor profile.
Worcestershire sauce: Just a tablespoon and a half gives the sauce a savory, umami kick. If you’re out of Worcestershire, soy sauce can work in a pinch, but it’ll give the sauce a slightly different flavor.
Garlic powder, onion powder, and paprika: These spices add a layer of warmth and complexity to the sauce. You can adjust the amounts to taste, or even add some cayenne if you like a bit of heat.

Kitchen gear: What you need (and what you can totally skip)

You’ll need just a few simple tools to make these Crockpot Little Smokies. The good news? You probably already have everything on hand:

Crockpot or slow cooker: This is essential, obviously! I recommend using a small or medium-sized crockpot for this recipe—about 3-4 quarts is perfect. If you don’t have a crockpot, you can use a heavy-bottomed pot and cook the smokies on low heat on the stovetop. But really, the crockpot is the way to go for the hands-off ease.
Mixing bowl: You’ll whisk together the BBQ sauce, brown sugar, Worcestershire sauce, and spices before pouring them over the smokies. Nothing fancy here.
Whisk: For mixing the sauce. A fork can work if you’re low on utensils, but a whisk helps get everything nice and smooth.

Step-by-step: My foolproof method (and a few hard-learned lessons)

Alright, let’s get these little smokies simmering! It’s seriously easy—you’ll feel like a pro with minimal effort. Here’s how I do it:

Prep the sausages: Start by adding your little smokies directly to the bottom of your crockpot. No need to grease the pot—they won’t stick. If you want to be fancy, you can cut the sausages into bite-sized pieces, but I usually toss them in whole.
Make the sauce: In a mixing bowl, combine your BBQ sauce, brown sugar, Worcestershire sauce, garlic powder, onion powder, and paprika. Whisk it all together until the brown sugar has dissolved, and the sauce is smooth. It should have a rich, slightly thick texture. (Pro tip: Taste the sauce before pouring it over the sausages. This way, you can adjust the sweetness or smokiness if needed.)
Pour and cover: Once the sauce is ready, pour it evenly over the little smokies in the crockpot. Cover the crockpot with the lid and set it to low. Let them cook for 2-3 hours. After the first hour, give everything a quick stir to ensure all the sausages are evenly coated.
Let them simmer: The crockpot does all the work here. After 2-3 hours, the sauce will thicken, and the sausages will be heated through and infused with that delicious BBQ flavor. You’ll know they’re ready when the sauce is bubbling gently, and everything smells amazing.

Try these fun variations!

One of the best things about this recipe is how versatile it is. I’ve experimented with a few different variations over the years, and each one brings something new to the table:

Spicy variation: Add a tablespoon of sriracha or a pinch of cayenne pepper to the sauce for a little kick. My family loves these with a bit of heat!
Tropical twist: Swap out the brown sugar for pineapple juice and add a few chunks of pineapple to the mix. The sweet and smoky combo with a hint of tropical flavor is so refreshing.
Gluten-free version: Most little smokies are already gluten-free, but double-check your BBQ sauce and Worcestershire sauce labels to ensure they don’t contain gluten. There are plenty of GF options out there.
Low-carb/Keto: If you’re watching your carbs, you can use a sugar-free BBQ sauce and substitute the brown sugar with a low-carb sweetener like erythritol or stevia. The flavor stays spot-on, but you’re cutting back on the sugar.

Serving ideas for your next party

These little smokies are best served straight from the crockpot, but if you’re looking to dress them up a bit for guests, here are a few ideas:

Toothpicks: Arrange the smokies on a platter with toothpicks for easy, bite-sized snacking.
Garnish: Add a sprinkle of chopped parsley or green onions for a pop of color and a fresh bite.
Side dishes: Serve them with some crusty bread, a side of coleslaw, or even mac and cheese for a more filling spread.

What to drink with these smokies?

Honestly, there are so many options that pair perfectly with the sweet and smoky flavors of these sausages. Here are a few of my go-to drinks for pairing:

Beer: You can’t go wrong with a cold beer. I like pairing these smokies with a light lager or a hoppy IPA. The bitterness from the hops cuts through the sweetness of the sauce beautifully.
Wine: If you prefer wine, go for something light and fruity like a rosé or a chilled red wine, such as Beaujolais. It’s casual yet classy enough for a party.
Non-alcoholic: Sparkling water with a slice of lime, or even a sweet iced tea, makes a great pairing if you’re keeping things alcohol-free.

Storage and reheating tips

If you somehow have leftovers (which rarely happens in my house), you can easily store these little smokies for later. Just transfer them to an airtight container and refrigerate for up to 3 days. When you’re ready to reheat, simply pop them back into the crockpot on low for an hour or warm them up in the microwave. The sauce tends to thicken as it cools, so you can add a splash of water to loosen it up when reheating.

Adjusting for different serving sizes

This recipe is super easy to scale up or down depending on your crowd. For a smaller gathering, just halve the ingredients. If you’re serving a large crowd, feel free to double (or triple!) everything—just make sure your crockpot is large enough. If you’re making a massive batch, you might want to stir it occasionally to ensure even heating.

Frequently asked questions

1. Can I use homemade BBQ sauce? Absolutely! If you have a homemade BBQ sauce recipe you love, go ahead and use it. It’ll add a personal touch to the dish.

2. Can I make these smokies ahead of time? Yes! You can prepare the smokies and sauce a day in advance, refrigerate, and then reheat them in the crockpot before serving.

3. Can I freeze leftovers? Yes, Little Smokies freeze well. Just transfer them to a freezer-safe container, and they’ll last for up to 2 months. Thaw them overnight in the fridge before reheating.

4. Can I use a different type of sausage? Sure! You can swap the little smokies for kielbasa or even chicken sausage if you prefer. Just cut them into bite-sized pieces.

5. Can I make these without a slow cooker? Yes, you can make them on the stovetop! Just simmer the smokies in the sauce over low heat for 20-30 minutes, stirring occasionally.