These crock pot hot dogs are a classic appetizer recipe! Once you start eating these Little Smokies you won’t be able to stop!
Scale
Ingredients
- 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 cider or apple juice
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 or cider in a bowl until combined.
- Pour the sauce over the hot dogs and stir to coat. 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.
- Category: Appetizers
- Method: Slow Cooker
- Cuisine: American
