Crockpot Little Smokies Recipe
Crockpot little smokies in a thick, sweet and tangy sauce of chili sauce, pineapple juice and brown sugar. A big batch for game day and holiday parties.
Servings: 24
Calories: 242kcal
Equipment
- 6-quart slow cooker
Ingredients
- 56 ounces 56 ounces Little Smokies (four 14-ounce packages)
- 18 ounces chili sauce (about 1½ bottles)
- 8 ounces pineapple juice
- ½ cup light brown sugar
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
- Place the Little Smokies in the crockpot.56 ounces 56 ounces Little Smokies
- In a medium bowl, whisk together the chili sauce, pineapple juice and brown sugar.18 ounces chili sauce, 8 ounces pineapple juice, ½ cup light brown sugar
- Pour the sauce over the Little Smokies and stir to coat. Cover and cook on high for 4 hours or on low for 6 to 8 hours.
- During the last hour of cooking, stir the cornstarch into the cold water until smooth. Stir it into the crockpot, cover and finish cooking until the sauce is thick and coats the Little Smokies.1 tablespoon cornstarch, 2 tablespoons cold water
- Switch the crockpot to warm and serve.
Video
Notes
Tips:
- Use a medium bowl for the sauce. A small bowl is too small for this much sauce.
- Mix the cornstarch into the cold water until smooth before it goes in the crockpot, so the sauce thickens without lumps.
- I tested this with Heinz chili sauce, but use whichever chili sauce your family likes best, whether that’s a sweeter one or one with more kick.
- This recipe doubles easily, and the cook time stays the same.
Storage:
Store leftovers in an airtight container in the refrigerator for 2 to 3 days. Reheat them in the microwave or in a pot on the stovetop until hot all the way through.
Nutrition
Calories: 242kcal | Carbohydrates: 11g | Protein: 9g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 42mg | Sodium: 963mg | Potassium: 211mg | Fiber: 1g | Sugar: 9g | Vitamin A: 145IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg
