Now that football season is in full swing, it's time to gather both the friends and the snacks (and if you're me, pray the Seahawks can pull off back-to-back championships). The crockpot provides an easy means to feed an army of fans, and here are 25 decidedly beer-friendly appetizers for game day.
Buffalo Chicken Dip
Everyone loves Buffalo wings in front of the game, but frying and coating that many wings is a chore. Instead, make a dip with shredded chicken, hot sauce, and cheese for Buffalo flavor.
Ingredients
Method
- Coat a 4-quart slow cooker lightly with nonstick spray.
- Add the chicken, cream cheese, hot sauce, ranch dressing and 1 1/2 cups cheddar.
- Cover and cook on low for 1 1/2 to 2 hours, stirring after 1 hour, until hot and smooth.
- Sprinkle the remaining cheddar over the top, cover and cook 10 minutes until melted.
- Switch the cooker to warm, stir every 30 minutes and serve with sturdy tortilla chips or celery sticks. Scatter the sliced scallions over the finished dish before serving.
Spinach Artichoke Dip
Spinach and artichokes go great together, and especially in a dip context, you really don't need them fresh. Be sure to squeeze both dry to prevent a watery mess.
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Ingredients
Method
- Squeeze the thawed spinach in a clean towel until no more liquid runs out.
- Combine the spinach, artichokes, cream cheese, sour cream, mayonnaise, 1 1/2 cups mozzarella, Parmesan, garlic, salt and pepper in a 3- or 4-quart slow cooker.
- Cover and cook on low for 1 1/2 to 2 hours, stirring once, until evenly hot.
- Scatter the remaining mozzarella over the dip and cover for 10 minutes to melt.
- Switch to warm and stir occasionally, scraping the edges before they brown.
Beef Queso Dip
For a heartier take on the classic queso dip, this version adds ground beef. Don't be afraid to add extra jalapeños.
Ingredients
Method
- Brown the beef in a skillet over medium-high heat, breaking it into small crumbles; drain well and season with chili powder, cumin and salt.
- Transfer the beef to a 4-quart slow cooker and add the American cheese, cheddar, evaporated milk, tomatoes and jalapeños.
- Cover and cook on low for 60 to 90 minutes, stirring every 30 minutes, until smooth.
- If the queso is too thick, stir in hot water or milk 1 tablespoon at a time.
- Switch to warm and stir every 20 to 30 minutes while serving with tortilla chips.
Sweet-and-Sour Kielbasa Bites
Kielbasa is great for low-effort dinners — smoked, ready to eat, and tasty. This recipe uses a '50s-style pineapple slow cook, but I'm thinking apples would be more my speed and worth experimenting with.
Ingredients
Method
- Drain the pineapple, reserving 3/4 cup juice, and cut large chunks in half.
- Add the kielbasa and pineapple to a 4-quart slow cooker.
- Cook on high for 2 to 2 1/2 hours or low for 4 hours.
- Stir together the cornstarch and cold water, add it to the cooker and cook on high uncovered for 10 minutes before switching to warm.
Jalapeño Popper Dip
Everyone loves jalapeño poppers, but they can be a real mess to prepare. The flavor profile- jalapeños and cheese- comes together in this dip, with crushed Ritz crackers or similar for crunch.
Ingredients
Method
- Combine the cream cheese, sour cream, 1 1/2 cups cheddar, Monterey Jack, fresh and pickled jalapeños and garlic powder in a 3-quart slow cooker.
- Cover and cook on low for 1 1/2 to 2 hours, stirring after 1 hour, until smooth and hot.
- Add the remaining cheddar, cover and let it melt for 10 minutes.
- Mix the cracker crumbs with melted butter in a small bowl.
- Switch the dip to warm and scatter the crumbs over only the portion being served, replenishing them as needed.
Hot Reuben Dip
The Reuben is probably my favorite sandwich, and those flavors can be assembled as a dip too. Chop the corned beef and sauerkraut finely, and squeeze any brine out of the kraut.
Ingredients
Method
- Coat a 3-quart slow cooker lightly with nonstick spray.
- Add the corned beef, cream cheese, sour cream, dressing, 1 1/2 cups Swiss, sauerkraut and caraway if using.
- Cover and cook on low for 1 1/2 to 2 hours, stirring once, until hot and blended.
- Top with the remaining Swiss, cover and melt for 10 minutes.
- Switch to warm and serve with rye crackers or firm toasted bread cubes.
Hot Corn and Poblano Dip
Corn is a great addition to a dip for both texture and flavor, but it can fall apart. Roasting it both helps keep the corn intact and adds a whole other layer of flavor.
Ingredients
Method
- Heat the oil in a skillet over high heat and cook the corn without stirring for 3 minutes, then stir and cook until browned in spots.
- Transfer the corn to a 3-quart slow cooker and add the poblano, cream cheese, sour cream, 1 1/2 cups pepper Jack, cumin and salt.
- Cover and cook on low for 1 1/2 hours, stirring once, until smooth and hot.
- Stir in the lime juice and top with the remaining pepper Jack.
- Cover for 10 minutes, then switch to warm and serve.
Pepperoni Pizza Dip
Think pizza, sans crust. Cheesy dip and slices of pepperoni on top give way to a layer of tomato sauce underneath.
Ingredients
Method
- Stir the cream cheese, ricotta, Italian seasoning and garlic powder together and spread in a 3-quart slow cooker.
- Spread the pizza sauce over the cheese mixture, then cover with mozzarella and Parmesan.
- Cover and cook on low for 1 1/2 hours until hot and melted.
- Meanwhile, crisp the pepperoni in a dry skillet, then blot it on paper towels.
- Scatter the pepperoni over the dip, switch the cooker to warm and serve with toasted baguette slices.
Bacon Beer Cheese Dip
Beer and cheese go great together, side by side, in soups, and in dip, and a little bacon is a guaranteed crowd-pleaser. This dip uses sodium citrate for a little food science to keep the sauce together.
Ingredients
Method
- Whisk the lager, evaporated milk, sodium citrate, Dijon, garlic powder and cayenne in a 3-quart slow cooker.
- Cover and heat on low for 30 minutes.
- Add the cheddar a handful at a time, whisking well after each addition.
- Cover and cook on low for 30 to 45 minutes more, stirring twice, until smooth; do not let it boil.
- Switch to warm, scatter bacon over the surface and stir periodically while serving.
Crockpot Grape Jelly Meatballs
Crockpot grape jelly meatballs combine homemade or freezer meatballs, grape jelly, ketchup, and seasoning. They're a perfect appetizer for any potluck, dinner party, or game day.
Angela Latimer, Bake It With Love
Get the full Crockpot Grape Jelly Meatballs recipe at Bake It With Love.
Buffalo Ranch Meatballs
Chicken meatballs can also take on the classic Buffalo topping. Feel free to swap out the pre-mixed ranch seasoning for dry herbs of your choice.
Ingredients
Method
- Add the frozen meatballs to a 4-quart slow cooker.
- Whisk the hot sauce, melted butter, ranch seasoning and honey until smooth.
- Pour the sauce over the meatballs and stir to coat.
- Cover and cook on high for 2 to 3 hours or low for 4 hours, stirring once, until the centers reach 165°F.
- Switch to warm and keep covered between servings so the glaze does not dry out.
Creamy Swedish Party Meatballs
Slow-cooker Swedish meatballs were THE party favorite in the era of combovers, 7-and-7s, and indoor smoking. I like to use a heavy hand with the allspice and keep a little jar of berry jam (ideally lingonberry) on the side for the full meatball experience.
Ingredients
Method
- Place the meatballs, broth, Worcestershire, Dijon, onion powder and allspice in a 4-quart slow cooker.
- Cover and cook on low for 3 1/2 hours or until the meatballs reach 165°F.
- Whisk the cornstarch and cold water, stir the slurry into the cooker and cover for 15 minutes until thickened.
- Turn the cooker to warm and stir in the cream and salt.
- Hold on warm for up to 2 hours, stirring every 30 minutes and never allowing the sauce to boil.
Honey Garlic Meatballs
For a taste of takeout, honey, soy, ginger, and garlic make a glaze for game-day meatballs. I'd personally toss in a little extra rice vinegar for balance.
Ingredients
Method
- Put the frozen meatballs in a 4-quart slow cooker.
- Whisk the honey, soy sauce, ketchup, garlic, vinegar and ginger and pour over the meatballs.
- Cover and cook on high for 2 to 3 hours or low for 4 hours, stirring once, until the meatballs reach 165°F.
- Whisk the cornstarch with cold water, stir it into the sauce and cook on high for 10 minutes uncovered.
- Switch to warm and stir occasionally to maintain an even glaze.
Smoky Barbecue Chicken Meatballs
Chicken meatballs stay light, and they work great with barbecue sauce (who doesn't love barbecue chicken?). The apple butter provides body and fruitiness, but balance it with vinegar if things get too sweet.
Ingredients
Method
- Place the frozen chicken meatballs in a 4-quart slow cooker.
- Whisk the barbecue sauce, apple butter, vinegar, smoked paprika and garlic powder.
- Pour the sauce over the meatballs and stir until coated.
- Cover and cook on high for 2 to 3 hours or low for 4 hours, stirring once, until the meatballs reach 165°F.
- Switch to warm and keep covered between servings.
Buffalo Slow-Cooker Wings
Buffalo wings, minus the deep fryer. A quick pass under the broiler ensures crispy skin without the vat of fryer oil.
Ingredients
Method
- Pat the wings very dry and toss with baking powder, salt and garlic powder.
- Arrange them in a 6-quart slow cooker and pour over 1/2 cup hot sauce mixed with 3 tablespoons melted butter.
- Cover and cook on high for 2 1/2 to 3 hours until the thickest wings reach at least 165°F.
- Transfer the wings to a foil-lined rimmed pan and broil 5 to 8 minutes, turning once, until browned and crisp at the edges.
- Toss with the remaining hot sauce and butter, then serve immediately or hold uncovered on warm for no more than 30 minutes.
Honey Barbecue Slow-Cooker Wings
Honey barbecue is another great topping for slow-cooking wings, but this one requires a little more care. Sugar can easily burn, so the glaze is mostly saved for the very end.
Ingredients
Method
- Pat the wings dry and season with salt, smoked paprika and pepper.
- Place them in a 6-quart slow cooker and add 3/4 cup barbecue sauce, half the honey and 1 tablespoon vinegar.
- Cover and cook on high for 2 1/2 to 3 hours until the thickest wings reach at least 165°F.
- Arrange the wings on a foil-lined rimmed pan and broil 5 to 8 minutes, turning once, until browned.
- Mix the remaining barbecue sauce, honey and vinegar, toss with the hot wings and serve promptly.
Garlic Parmesan Slow-Cooker Wings
You don't even need a sauce to do slow-cooker wings. Rather than stewing in a sauce, these guys are finished at the end with garlic butter and freshly grated Parmesan.
Ingredients
Method
- Pat the wings dry and season with salt, garlic powder and pepper, then arrange them in a 6-quart slow cooker.
- Cover and cook on high for 2 1/2 to 3 hours until the thickest wings reach at least 165°F.
- Move the wings to a foil-lined rimmed pan and broil 5 to 8 minutes, turning once, until browned and crisp at the edges.
- Melt the butter in a small pan, cook the minced garlic for 1 minute and remove from the heat.
- Toss the hot wings with garlic butter, Parmesan and parsley if using, then serve immediately.
Brown Sugar Barbecue Little Smokies
Little Smokies are something of a guilty pleasure of mine, and there really is no substitute. Don't be afraid to dump in a bit more smoked paprika for maximum smoke.
Ingredients
Method
- Add the smoked sausages to a 4-quart slow cooker.
- Whisk the barbecue sauce, brown sugar, Dijon, vinegar and smoked paprika and pour over them.
- Cover and cook on high for 2 to 2 1/2 hours or low for 4 hours, stirring once.
- If the glaze is thin, uncover and cook on high for 15 minutes.
- Switch to warm and stir every 30 minutes while serving.
Sausage Green Chile Queso
Breakfast sausage goes great in queso, but be careful with the fat that renders out. Drain it off so that the cheese doesn't split.
Ingredients
Method
- Cook the sausage in a skillet over medium heat until browned and no pink remains, then drain it thoroughly.
- Add the sausage, American cheese, cream cheese, evaporated milk, green chiles, cumin and garlic powder to a 3-quart slow cooker.
- Cover and cook on low for 60 to 90 minutes, stirring twice, until completely melted.
- Reduce to warm as soon as the queso is smooth.
- Stir every 20 minutes and thin with a tablespoon of warm milk only when needed.
Barbecue Pulled Pork Sliders
Pulled pork is just the sort of thing the slow cooker is made for. Cook the shoulder in advance, and simply put together the sliders for game day.
Ingredients
Method
- Season the pork with salt, smoked paprika, garlic powder and pepper and place it in a 6-quart slow cooker with the broth.
- Cover and cook on low for 8 to 9 hours until the pork shreds easily and reaches at least 195°F for pull-apart texture.
- Transfer the pork to a pan, discard large pieces of fat and shred with two forks.
- Pour off the cooking liquid, return the pork to the cooker and stir in barbecue sauce and vinegar.
- Heat on high for 15 minutes, then switch to warm and serve with slider buns and coleslaw if using.
Buffalo Chicken Sliders
For another variant on the Buffalo experience, try using shredded chicken. This recipe is made for the build-your-own experience, with slider buns, shredded chicken, and ranch slaw.
Ingredients
Method
- Combine the chicken, hot sauce, melted butter, ranch seasoning and broth in a 3-quart slow cooker.
- Cover and cook on low for 1 1/2 to 2 hours, stirring once, until the filling reaches 165°F.
- If the chicken looks dry, stir in 1 or 2 tablespoons hot broth.
- Switch to warm and keep the lid on between servings.
- Set the buns and ranch slaw beside the cooker so each slider is assembled immediately before eating.
Sloppy Joe Cheeseburger Sliders
A sloppy joe can be pretty uniform, and mixing it up can make a refreshing change. This version incorporates sharp cheddar, mustard, and tomato at the end for a more flavorful slider.
Ingredients
Method
- Brown the beef and onion in a skillet over medium-high heat until no pink remains; add the garlic for the final minute and drain well.
- Transfer the mixture to a 4-quart slow cooker and stir in ketchup, mustard, Worcestershire, brown sugar and salt.
- Cover and cook on low for 2 to 2 1/2 hours, stirring once.
- Switch to warm and stir in the cheddar until melted.
- Serve in slider buns with chopped pickles, assembling each sandwich just before eating.
Loaded Nacho Beef
Everyone has their own preferred ratios for nachos, so let people customize to their heart's content at the buffet table. The beef, cheese, and beans do their thing in the slow cooker, while the tortilla chips and the fresh veggies remain crisp.
Ingredients
Method
- Brown the beef and onion in a skillet over medium-high heat and drain well.
- Stir in the chili powder, cumin and salt, then transfer the mixture to a 5-quart slow cooker.
- Add the beans, drained tomatoes and broth; cover and cook on low for 2 1/2 to 3 hours.
- Sprinkle cheddar over the hot mixture, cover for 10 minutes until melted and switch to warm.
- Serve over individual plates of tortilla chips with cold toppings added at the table.
Italian Sausage and Pepper Bites
Sausage and peppers go great on a skewer, but for a more no-fuss version, try this slow cooker recipe. Browning the sausage in advance ensures that the coins stay together.
Ingredients
Method
- Slice the sausage into 1-inch coins and brown the cut sides in olive oil in a large skillet.
- Transfer the sausage to a 5-quart slow cooker.
- Add the peppers and onion to the skillet and cook for 5 minutes, then transfer them to the cooker.
- Stir in the marinara, Italian seasoning and pepper flakes; cover and cook on low for 2 1/2 to 3 hours.
- Switch to warm, sprinkle with Parmesan and serve with toothpicks and small plates.
Garlic Ranch Party Mushrooms
Here's one for the vegetarians. Mushrooms soak up garlic butter beautifully in this dish, with a parsley finish. It's almost as good as meatballs.
Almost.
Ingredients
Method
- Place the cleaned mushrooms in a 4-quart slow cooker.
- Whisk the melted butter, ranch seasoning, garlic, Worcestershire and pepper and pour over the mushrooms.
- Cover and cook on high for 2 to 2 1/2 hours, stirring twice, until the mushrooms are tender.
- Uncover and cook on high for 15 minutes so some liquid evaporates.
- Switch to warm, add parsley if using and serve with a slotted spoon or toothpicks.
