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Five Best (and Easiest) Crock-Pot Appetizers

I love preparing tasty recipes and sharing them with others.

Crock-Pot Appetizers

We’ve all had the party panic moment—our perfect menu is planned, and you've spent all day slaving over a hot stove, when suddenly, you realize that your oven doesn’t have one more inch of space. Oh no!

In this situation, bring on the Crock-Pot! These appetizers are simple, surefire crowd-pleasers.

Crock-Pot spinach and artichoke dip

Crock-Pot spinach and artichoke dip

Crock-Pot Spinach and Artichoke Dip

Serve this delicious creamy dip with everything from crusty French bread to crisp, yummy veggie sticks.

Ingredients

10 oz. frozen cut-leaf spinach

  • 1 can artichoke hearts in water, drained and chopped
  • 1/2 cup Alfredo sauce
  • 1/2 cup mayonnaise
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. granulated garlic
  • 1 1/2 cups shredded Swiss cheese

Instructions

  1. Thaw spinach and drain well, making sure you squeeze it to release excess water.
  2. Combine all ingredients in a 2-quart slow cooker.
  3. Cover and cook on low setting for 2-3 hours.
Crock-Pot meatballs

Crock-Pot meatballs

Crock-Pot Meatballs

These are a staple at all of my family get-togethers. Once the toothpicks come out, everyone is crowding around to snap up all of these sweet, tangy treats. Whenever I tell new guests what the simple ingredients are, they can’t believe it!

Ingredients

  • 1 1/2 cup chili sauce
  • 1 cup grape jelly
  • About 30 frozen, prepared meatballs

Instructions

  1. Combine chili sauce and grape jelly in the Crock-Pot. Cover and set to high temperature.
  2. While the sauce is heating up, brown the meatballs according to the package directions.
  3. Add meatballs to crockpot and bring the temperature down to low, cooking until meatballs are heated through, but as long as 8-10 hours.

Crock-Pot Chili-Cheese Dip

This dip is easy, but it's not the healthiest thing you could eat—so check this out in moderation. A perfect complement to a hearty tortilla chip, this dip is perfect for a Super Bowl party during the winter!

Ingredients

  • 1 can of prepared chili (I’m a Texas girl so I do no beans, but feel free to use the kind with beans)
  • 1 cup of cubed Velveeta
  • 1/2 cup of cubed cream cheese

Instructions

  1. Put cubed cheeses at the bottom of your Crock-Pot and cover with chili.
  2. Cover and cook on low for about 30-45 minutes, or until the cheeses are completely melted.
Crock-Pot chicken wings

Crock-Pot chicken wings

Crock-Pot Chicken Wings

There are probably a million variations to this delicious Crock-Pot appetizer—sweet and tangy to hot and spicy to Asian-inspired. Experiment with different flavors and you’ll be sure to find a party hit!

Ingredients

  • 20-30 chicken wings
  • 1 cup ketchup
  • 1/4 cup brown sugar
  • 1/8 cup hot sauce
  • 2 tsp prepared mustard or spicy mustard
  • 2 tsp ground cumin
  • 2 tsp Worcestershire sauce
  • 1 tsp granulated garlic
  • Salt and pepper to taste

Instructions

  1. Broil chicken wings until they are browned.
  2. Combine chicken wings with all other ingredients in the Crock-Pot and cook on low for 3-4 hours.

Crock-Pot Pizza Fondue

Feel free to substitute the meat in this recipe for your favorite pizza topping: Canadian bacon, pepperoni, Italian sausage, etc. I typically use cheese cubes and bread as dippers but feel free to put your favorite cheese right in the sauce.

Ingredients

  • 8 ounces lean ground beef
  • I small onion, chopped
  • 1 clove garlic, chopped
  • 2 cups prepared pizza sauce
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Optional add-ins: mushrooms, green peppers, black or green olives

Instructions

  1. Brown ground beef well; drain off fat.
  2. Combine ground beef with all other ingredients in the Crock-Pot.
  3. Cover and cook on low for 3 hours.
  4. Stir in any additional, optional ingredients and cook on low for another 15-20 minutes.

More Crock-Pot Recipes

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