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Ultimate Crockpot Party Finger Foods Trio

A stress-free party spread featuring three classic slow-cooker favorites: tangy grape jelly meatballs, creamy and spicy queso dip, and sweet & smoky cocktail sausages. This set-and-forget approach allows you to prepare a complete buffet of warm, dippable, and irresistible finger foods, leaving you free to enjoy your own gathering.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 12
Course: Appetizer, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • For the Tangy Party Meatballs: 1 32 oz
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • For the Queso Dip: 1 lb 16 oz
  • 1/2 cup whole milk or half-and-half
  • 1 teaspoon ground cumin
  • For the Sweet & Smoky Little Smokies: 2 14 oz
  • 1 cup packed brown sugar
  • 1/2 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1 tablespoon yellow mustard
  • For Serving: Tortilla chips, pretzel rods, sliced bell peppers, celery sticks, small napkins

Equipment

  • 3 Slow cookers (Crockpots) or alternative cookware
  • Slow cooker liners (optional)
  • Cooking spray
  • Mixing bowls
  • Whisk
  • Saucepan (optional)
  • Measuring cups and spoons
  • Serving spoons
  • Cocktail picks or small forks

Method
 

  1. Prepare your slow cookers by inserting liners or lightly spraying the inserts with cooking oil for easy cleanup.
  2. Make the Queso: In one slow cooker, combine the cubed Velveeta, undrained Rotel, can of chili, milk, and cumin. Cover and cook on LOW for 1 hour, stirring every 20 minutes, until completely smooth and melted. Switch to WARM setting once done.
  3. Make the Meatball Sauce: In a separate slow cooker or a saucepan, combine the chili sauce, grape jelly, Worcestershire sauce, and smoked paprika. Heat on the stovetop over medium heat (or HIGH in the slow cooker) until the jelly melts and the sauce is unified.
  4. Add the frozen meatballs to the sauce, stir to coat thoroughly. Cook in the slow cooker on LOW for 2-3 hours or HIGH for 1-2 hours, until heated through. Switch to WARM setting once done.
  5. Make the Smokies Sauce: In a third slow cooker or a mixing bowl, whisk together the brown sugar, ketchup, apple cider vinegar, and yellow mustard until the sugar dissolves.
  6. Add the Lit’l Smokies sausages to the sauce and stir to coat. Cook in the slow cooker on LOW for 2-3 hours, until glazed and hot. Switch to WARM setting once done.
  7. For serving, keep all dishes on the WARM setting. Serve the queso with tortilla chips, pretzel rods, and vegetable sticks. Provide cocktail picks or small forks for the meatballs and smokies, with plenty of napkins nearby.

Notes

If you don't have three slow cookers, cook the queso first and keep it on WARM. Prepare the meatball and smokie sauces on the stovetop, combine with their ingredients in oven-safe dishes, and keep warm in a 200°F oven. All sauces can be mixed a day ahead and refrigerated; add 30-60 minutes to cooking time when starting cold. For extended warming (6+ hours), stir dishes every 90 minutes and add a splash of milk, water, or broth if they appear dry. You can use homemade, fully-cooked meatballs; brown them in the oven first for better texture, then simmer in the sauce for 1-2 hours on LOW.