Half the bar food worth driving for is something that sat warm in a pot all afternoon. These 25 crockpot recipes for potluck tables and game-day crowds are built to survive quarters, overtimes and people who keep circling back with the same paper plate. The first nine are dips, including buffalo chicken, spinach-artichoke, two quesos and beer cheese. Eight meatball or wing variations follow, then little smokies, kielbasa, three slider fillings, loaded nacho beef and two toothpick-friendly bites. The slow cooker is doing two different jobs: gently heating cheese without breaking it and holding already-safe food at serving temperature. It is not a fryer or a browning pan. Ground beef and sausage are browned first, and wings get a quick broiler finish so their skin is not pale and soft. Once any appetizer is fully hot, switch the cooker to warm, keep a thermometer nearby and give the food a stir when the conversation gets loud.
Buffalo Chicken Dip
This is the thick, scoopable buffalo dip that earns the spot nearest the television. Shredded cooked chicken gives it structure, cream cheese supplies the base and sharp cheddar keeps the sauce from tasting only hot. Stir once during heating and switch to warm as soon as the center is steaming.
Buffalo Chicken Dip
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.
Spinach Artichoke Dip
Frozen spinach and canned artichokes make this dip reliable in every season, but both must be squeezed dry. That one step prevents a watery ring around the crock. Parmesan brings salt and depth, while mozzarella gives the hot dip a gentle pull without turning it into a solid cheese block.
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Spinach Artichoke Dip
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
Browned ground beef turns plain queso into something substantial enough for game-day dinner. American cheese melts without grit, cheddar adds flavor and evaporated milk controls the consistency. Keep the tomatoes drained and add milk only a little at a time once the cheese has melted.
Beef Queso Dip
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.
Sausage Green Chile Queso
Breakfast sausage, green chiles and two melting cheeses make a queso with a little more bite than the standard party crock. Browning and draining the sausage is essential; rendered fat left in the cooker can split the sauce. Use a small slow cooker so the cheese stays deep enough to stir.
Sausage Green Chile Queso
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.
Jalapeño Popper Dip
Cream cheese, cheddar and chopped jalapeños deliver the popper flavor without asking anyone to manage hot stuffed peppers on a couch. Fresh peppers give a green bite and pickled peppers supply acidity. The crisp cracker topping is added at the table so it does not soften during a long warm hold.
Jalapeño Popper Dip
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
Corned beef, Swiss and well-drained sauerkraut turn the sandwich into a rich crock of dip. Chopping everything small keeps each scoop balanced, and squeezing the kraut prevents the cheese base from thinning. Rye crackers are the obvious partner, but toasted bread cubes stand up even better.
Hot Reuben Dip
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
Sweet corn and roasted poblano keep this cheese dip from becoming another bowl of beige. Char frozen corn in a skillet first so it tastes roasted rather than boiled, then let the slow cooker handle the holding. Lime goes in at the end, where its brightness will not disappear during two hours of heat.
Hot Corn and Poblano Dip
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
This dip keeps the recognizable pizza layers: seasoned tomato sauce on the bottom, hot cheese in the middle and crisped pepperoni added late. Turkey or pork pepperoni both work, but blotting the slices after a quick skillet sear keeps orange grease from pooling over the mozzarella.
Pepperoni Pizza Dip
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
Sharp cheddar and a modest amount of lager make a smooth pub-style dip when the heat stays low. Freshly shredded cheese melts more evenly than bagged shreds, and sodium citrate keeps the sauce cohesive during the warm hold. Bacon goes on just before serving so it remains crisp.
Bacon Beer Cheese Dip
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.
Grape Jelly Chili Meatballs
The sweet-tangy party meatball survives because the three-ingredient sauce works. Frozen fully cooked meatballs make this a true dump-and-stir recipe, while chili sauce keeps the grape jelly from reading like dessert. Use original chili sauce rather than Asian sweet chile sauce for the familiar red glaze.
Grape Jelly Chili Meatballs
Ingredients
Method
- Place the frozen meatballs in a 4- or 5-quart slow cooker.
- Whisk the chili sauce, grape jelly and Worcestershire together and pour over the meatballs.
- Cover and cook on high for 2 to 3 hours or low for 4 hours, stirring after the first hour.
- Check that the meatballs reach 165°F in the center.
- Switch to warm and stir occasionally so every meatball stays glazed.
Buffalo Ranch Meatballs
These meatballs carry buffalo heat without requiring a pile of bones near the couch. Fully cooked chicken meatballs are especially good here, though beef or turkey work too. A little butter rounds the hot sauce, and dry ranch seasoning gives more control than pouring in a creamy dressing.
Buffalo Ranch Meatballs
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
A mild beef gravy makes these the quiet bowl that disappears between hotter snacks. The cream is added only after the meatballs are hot, because a long high cook can split dairy. Dijon and Worcestershire keep the sauce savory without making it taste strongly of either ingredient.
Creamy Swedish Party Meatballs
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
Honey, soy and garlic reduce around fully cooked meatballs into a shiny savory-sweet glaze. A cornstarch slurry is saved for the end so the sauce does not scorch on the cooker wall. These are sticky enough for toothpicks but not so thick that they turn chewy during the warm hold.
Honey Garlic Meatballs
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 lighter than the usual beef version while a smoky barbecue glaze keeps them firmly in game-day territory. Apple butter supplies body and a quiet fruit sweetness without visible chunks. Fully cooked frozen meatballs make the timing predictable and safe for a crowded buffet.
Smoky Barbecue Chicken Meatballs
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
The slow cooker makes the wings tender; a hot broiler gives them the browned skin the crock cannot. Dry seasoning goes on first so the meat is flavored before sauce, and the buffalo coating is divided between cooking and finishing. Do not skip the foil-lined broiling pan unless cleanup is part of the entertainment.
Buffalo Slow-Cooker Wings
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
A tangy honey-barbecue sauce cooks into these wings before they are broiled to sticky edges. Keeping most of the glaze for the finish prevents scorched sugar inside the slow cooker. The wings can wait in the sauce, but the crisp skin cannot, so schedule the broiler close to kickoff.
Honey Barbecue Slow-Cooker Wings
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
Garlic-Parmesan wings need dry heat at the end, not a wet cheese sauce in the crock. The slow cooker gently cooks seasoned wings, the broiler browns them and warm garlic butter carries finely grated Parmesan afterward. Add the cheese off heat so it clings instead of melting into greasy strings.
Garlic Parmesan Slow-Cooker Wings
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 smoked sausages sit happily on warm for an entire game, which explains their permanent place on the buffet. Barbecue sauce and brown sugar form a dark glaze while mustard adds enough acidity to keep it balanced. Vent the lid near the end if the sauce needs to tighten.
Brown Sugar Barbecue Little Smokies
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.
Sweet-and-Sour Kielbasa Bites
Smoked kielbasa takes on a glossy sweet-and-sour sauce without losing its snap. Pineapple juice provides the fruit note, but the chunks are kept small enough to share a toothpick with sausage. Browning the cut sides first is optional, though it makes this simple appetizer look and taste less boiled.
Sweet-and-Sour Kielbasa Bites
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.
- Whisk the reserved juice, ketchup, brown sugar, vinegar and soy sauce, pour over the sausage and cover.
- 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.
Barbecue Pulled Pork Sliders
A boneless pork shoulder can cook the day before, leaving only shredding and slider assembly for game time. The meat is held moist in a restrained amount of barbecue sauce rather than drowned. Keep buns beside the crock so guests build their own and the bread never turns soggy.
Barbecue Pulled Pork Sliders
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
Cooked shredded chicken warms in buffalo sauce and butter while guests handle their own rolls. Serving the filling and buns separately is less photogenic than a baked slab of sliders but far better after two hours on a buffet. A cool ranch slaw can sit nearby for crunch without watering the chicken.
Buffalo Chicken Sliders
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
This thick beef filling lands between sloppy Joe and cheeseburger, with mustard, tomato and sharp cheddar stirred in at the end. Browning the meat first removes excess fat and keeps the slow cooker from producing gray beef. Spoon it into buns only when serving so the bottoms stay intact.
Sloppy Joe Cheeseburger Sliders
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
Seasoned beef and beans stay hot in the crock while chips remain safely crisp in their own bowl. This is the nacho strategy for a long game: guests ladle on the meat, then add cool toppings themselves. Drained tomatoes and a modest amount of broth keep the mixture spoonable rather than soupy.
Loaded Nacho Beef
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
Browned Italian sausage coins, soft peppers and a restrained tomato glaze taste like a sausage sandwich stripped down for toothpicks. Use fully cooked sausage or brown raw links to a safe temperature before slicing. The slow cooker is for melding and holding here, not for trying to brown meat.
Italian Sausage and Pepper Bites
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
Whole mushrooms absorb garlic butter and ranch seasoning while staying easy to spear with a toothpick. They release plenty of liquid, so no broth belongs in the crock. A short uncovered finish concentrates the buttery juices and keeps the appetizer from looking like mushroom soup.
Garlic Ranch Party Mushrooms
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.
Keeping a dip warm without it separating
Use low heat for melting and the warm setting for serving. High heat can squeeze fat from cheddar, tighten cream cheese and make sour cream look grainy around the edge. Freshly shred block cheese when possible; bagged shreds carry anti-caking powder that can make a sauce less smooth. American cheese and sodium citrate are useful in queso because they help fat and water remain combined. Add cheese gradually, stir from the bottom and move to warm as soon as the center reaches 165°F. Do not wait for a boil. A small slow cooker is better than a large half-empty one because shallow dip overheats quickly against the ceramic wall.
Moisture matters just as much as temperature. Squeeze spinach and sauerkraut dry, drain tomatoes and artichokes and blot cooked meat before it enters a cheese base. If a dip thickens during the game, stir in warm evaporated milk or whole milk one tablespoon at a time rather than pouring in a cold half-cup. Keep the lid on between visits, but wipe away heavy condensation instead of letting it rain back into the dip. Stir thick cheese dips every 20 to 30 minutes, reaching the hot edges. Dairy-based food should stay at 140°F or above while held; if the cooker cannot maintain that, refrigerate the dip within two hours rather than trusting a lukewarm crock. Crisp toppings belong on small sections or beside the cooker so they do not steam into crumbs.
How much to make per person
For a party with a full meal later, plan four to six appetizer portions per person during the first hour and two to three more for every additional hour. If appetizers are the meal, plan 10 to 12 bites per adult. A dip serving is about one-quarter cup, so a recipe yielding three quarts gives roughly 48 small servings but only 12 generous portions when it is the main attraction. Allow four to five meatballs, four wing pieces or five little smokies per person when several other foods are present. Slider fillings should cover one to two sandwiches per guest alongside snacks, or three per person when sliders anchor the menu. Buy more chips than the mathematical minimum; broken chips and double-dipping scoops consume them quickly.
Mix rich, spicy and plain choices instead of multiplying one recipe. For 20 guests, two dips, about 80 meatballs or wing pieces and 30 to 40 sliders make a broad appetizer meal when chips and vegetables are included. Use a 3-quart cooker for most dips, a 4- or 5-quart cooker for two pounds of meatballs and a 6-quart cooker for four pounds of wings or a pork shoulder. Food should fill a slow cooker between one-half and three-quarters full for even heating. Put out smaller batches and replenish from safely hot reserves when possible. Label very spicy foods and any dish with alcohol, dairy, nuts or common allergens. Count guests first, choose serving sizes second and only then decide how many crocks must compete for the same electrical circuit.
Questions people ask
Can I put frozen meatballs directly in a slow cooker?
Yes, when they are commercially prepared fully cooked meatballs and the recipe supplies enough hot cooking time. Arrange them in a cooker that is not overfilled, cover promptly and verify that the centers reach 165°F before switching to warm. Do not treat raw homemade frozen meatballs the same way; thaw them safely in the refrigerator and brown or bake them first so their shape and food-safety timing are predictable.
How long can crockpot appetizers stay on warm?
The useful limit depends on temperature and quality. Measure the food at the center and keep it at 140°F or hotter for service. Most meatballs, little smokies and sauced meats hold well for two to four hours, while cheese dips usually look best for about two hours with regular stirring. Discard perishable food that has spent more than two hours below 140°F, or one hour in very hot outdoor conditions.
Should I cook chicken wings on low or high?
High for roughly 2 1/2 to 3 hours gives wings a more useful game-day schedule and reaches a safe center temperature without an all-day cook. Check the thickest pieces for at least 165°F. Slow-cooker skin will remain soft regardless of setting, so transfer the wings to a rimmed pan and broil them before adding the final sauce. Serve them soon after broiling rather than sealing them under a steamy lid.
Can I reheat a cold dip in the slow cooker?
A slow cooker heats too gradually to be the best reheating tool. Warm refrigerated dip quickly on the stove, in the oven or in the microwave until it reaches 165°F, then transfer it to a preheated slow cooker set to warm. If you do begin from cold in the crock, use the cooking setting and confirm that it moves through the danger zone promptly; never rely on warm to heat cold food.
How do I keep chips, bread and slider buns from getting soggy?
Keep every dry carrier outside the cooker and assemble portions only when they are eaten. Put chips in a wide bowl away from steam, toast bread slices and leave slider buns in their bag or a covered basket. For nachos, ladle the hot topping over individual plates rather than building one large tray early. Drain excessively wet meats before serving and use a slotted spoon for mushrooms or sausage bites that release liquid.
