Go Back
A colorful spread of easy-to-make Crockpot appetizers arranged on a kitchen counter.

Ultimate Crockpot Appetizer Collection

A collection of classic and impressive slow cooker appetizers designed for stress-free entertaining. These set-it-and-forget-it recipes, including legendary dips, glazed meatballs, and elegant warm olives, keep you out of the kitchen and with your guests. Your Crockpot becomes the hero of the party, delivering warm, flavorful, and crowd-pleasing starters every time.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8
Course: Appetizer, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • For Buffalo Chicken Dip: 2 cups shredded rotisserie chicken
  • 8 oz block cream cheese, softened
  • 3/4 cup hot sauce like Frank's RedHot
  • 1 cup blue cheese or ranch dressing
  • 1 cup shredded Monterey Jack cheese
  • For Sweet & Savory Meatballs: 1 32 oz
  • 1 cup grape jelly
  • 1 cup chili sauce
  • For Spinach Artichoke Dip: 1 10 oz
  • 8 oz cream cheese
  • 1 cup sour cream
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/2 teaspoon paprika
  • For Asian-Glazed Little Smokies: 2 14 oz
  • 1/2 cup hoisin sauce
  • 1/4 cup soy sauce
  • 3 tablespoons honey
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon rice vinegar
  • For Serving Assorted

Equipment

  • 3-4 quart slow cooker (Crockpot)
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Cutting board
  • Chef's knife
  • Colander
  • Serving spoons
  • Cocktail picks
  • Small plates and napkins

Method
 

  1. For Buffalo Chicken Dip: Combine shredded chicken, softened cream cheese, hot sauce, dressing, and shredded Monterey Jack in the slow cooker. Stir well. Cook on LOW for 2 hours, stirring once halfway through, until creamy and heated through.
  2. For Sweet & Savory Meatballs: In the slow cooker, whisk together grape jelly and chili sauce until smooth. Add frozen meatballs and stir to coat. Cook on HIGH for 2-3 hours or LOW for 4-5 hours, until heated through and glazed.
  3. For Spinach Artichoke Dip: Ensure spinach is thoroughly squeezed dry. Combine spinach, chopped artichokes, cream cheese, sour cream, mozzarella, Parmesan, and minced garlic in the slow cooker. Stir well. Cook on LOW for 2-3 hours, stirring once, until bubbly and unified. Sprinkle with paprika before serving.
  4. For Asian-Glazed Little Smokies: Place sausages in the slow cooker. In a bowl, whisk together hoisin sauce, soy sauce, honey, minced garlic, ginger, and rice vinegar. Pour sauce over sausages and stir to coat. Cook on LOW for 3-4 hours, until sauce has thickened.
  5. General Serving: Once cooking is complete, switch slow cooker to the WARM setting to hold for serving. Provide appropriate serving utensils and cocktail picks for meatballs and sausages. Arrange chosen dippers (chips, bread, veggies) around the slow cooker.

Notes

For best results, always use the LOW setting for dips to prevent separation. A slow cooker liner makes cleanup effortless. To double a recipe for a crowd, use two slow cookers instead of overfilling one. Most appetizers can be held on the WARM setting for 2-3 hours. For the Caramelized Onion Dip (mentioned in article): thinly slice 3 onions, toss with 3 tbsp butter, salt, and sugar; cook on HIGH 8-10 hours uncovered for last 1-2 hours; then stir in 1.5 cups Gruyère, 1 cup mayo, and a splash of wine; cook on LOW 30 mins more.