Little Smokies are a classic appetizer for good reason! They’re SO easy to make and everyone loves them. Keep them warm in your slow cooker all night!
Ingredients
Scale
- 3 (12 ounce packages) cocktail franks
- 2 cups honey bbq sauce or brown sugar bbq sauce
- 1/2 cup seedless raspberry jelly or grape jelly
- 1 teaspoon dry mustard
- 1 teaspoon garlic powder
- 1 tablespoon Worcestershire sauce
- 1/2 cup apple juice (or apple cider)
Instructions
- Add the cocktail franks to a 4 quart slow cooker.
- Mix the bbq sauce, jelly, dry mustard, garlic powder, Worcestershire sauce and apple juice in a bowl until combined.
- Pour the sauce over the hot dogs and stir to combine. Set on high for 2 hours or on low for 4-6 hours. These hot dogs can also be kept in your slow cooker on the “warm” setting during a party or holiday.
Recipe Notes
This recipe will serve 18 people, 5 mini hot dogs per person if you are serving these for a crowd. Of course, some might have more so I like to plan on this serving for about 10 people, but you can also easily half this recipe.
Store: Store leftovers in an air tight container in the refrigerator for up to 4 days.
Freeze: You can also freeze any leftovers that you have right in the sauce. Let cool and then add to a freezer bag or air tight container and freeze for up to 6 months.
- Category: Appetizers
- Method: Slow Cooker
- Cuisine: American
