Apple Butter BBQ Little Smokies (3-Ingredient Crockpot)

Apple butter BBQ little smokies are the easiest party appetizer you can make, and they always disappear first. Cocktail sausages simmer in a mix of spiced apple butter and smoky barbecue sauce until the sauce turns thick and glossy and clings to every bite.

The apple butter adds a warm cinnamon sweetness that tastes like fall, while the barbecue sauce keeps things smoky and tangy. A splash of cider vinegar and a pinch of red pepper flakes are optional, but they add a nice balance if you like a little kick.

Why You’ll Love It

• Three main ingredients. Little smokies, apple butter and barbecue sauce.
• Five minutes of prep. Stir everything together in the slow cooker and walk away.
• Party friendly. The slow cooker keeps them warm for hours on the buffet.
• Sweet, smoky and tangy. A fall twist on classic grape jelly smokies.
• Easy to scale. Double it in a larger slow cooker for a big crowd.

Ingredients and Substitutions

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Full amounts are in the recipe card below.

• Little smokies (28 ounces): Two 14-ounce packages, or one 28-ounce family-size package, of fully cooked cocktail sausages. Beef, pork or turkey all work. You can also use cocktail franks or sliced kielbasa cut into 1-inch pieces.
• Apple butter (1 cup): Store-bought or homemade. It gives the sauce body and warm spice. Apple butter varies in sweetness, so taste the sauce before serving.
• Barbecue sauce (1 cup): A thick, sweet-smoky sauce works best, such as a hickory or honey barbecue style. Thin vinegar-based sauces won’t cling as well.
• Apple cider vinegar (1 tablespoon, optional): Brightens the sauce and cuts the sweetness.
• Red pepper flakes (¼ teaspoon, optional): A little heat. Use ⅛ teaspoon cayenne instead, or skip it for kids.

How to Make Apple Butter BBQ Little Smokies

1. Prep the slow cooker. Lightly grease a 3- to 4-quart slow cooker and add the little smokies.
2. Make the sauce. In a bowl, stir together the apple butter, barbecue sauce, and the vinegar and red pepper flakes if using.
3. Coat. Pour the sauce over the sausages and stir until every piece is coated.

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4. Slow cook. Cover and cook on LOW for 3 to 4 hours or on HIGH for 1½ to 2 hours, stirring once halfway through, until the sausages are hot all the way through and the sauce is bubbling at the edges.
5. Keep warm and serve. Turn the slow cooker to WARM. Serve right from the pot with toothpicks, or spoon into a serving bowl.

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Tips for Success

Use the right size slow cooker

A 3- to 4-quart slow cooker keeps the sausages in a deep layer of sauce. In a 6-quart cooker the sauce spreads thin and can scorch at the edges, so check it sooner and stir more often.

Stir halfway

Apple butter and barbecue sauce both contain sugar, which can stick to the sides. One good stir keeps everything glossy and evenly coated.

Keep them warm safely

Once hot, hold them on the WARM setting and stir every 30 minutes or so. If the sauce gets too thick, stir in a tablespoon or two of water or apple juice. Don’t leave them at room temperature for more than 2 hours.

Taste the sauce

Every apple butter and barbecue sauce is different. Add the vinegar if it tastes too sweet, or a little more barbecue sauce if you want it smokier.

Variations

• Stovetop: Simmer everything in a large saucepan over medium-low heat for 15 to 20 minutes, stirring often, until hot and glossy.
• Meatballs: Use a 28- to 32-ounce bag of frozen fully cooked meatballs instead of smokies and cook on LOW for 4 hours.
• Bacon-wrapped: Wrap each smokie in a third of a bacon slice, bake at 400°F until crisp, then toss in the warm sauce.
• Spicy: Use a spicy barbecue sauce and add a few dashes of hot sauce.
• Kielbasa bites: Use 2 pounds kielbasa cut into 1-inch coins.

Make-Ahead, Storage and Reheating

• Make ahead: Stir the sauce together up to 2 days ahead and refrigerate. Combine with the sausages and cook the day of the party.
• Fridge: Refrigerate leftovers in an airtight container up to 4 days.
• Reheat: Warm in a saucepan over medium-low heat or in the microwave, stirring once, until steaming hot.
• Freezer: Freeze cooled leftovers in their sauce up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

How many people does this serve?

As an appetizer with other snacks, it serves about 12 people. Each 14-ounce package holds roughly 40 to 45 little smokies, so you’ll have plenty to go around.

Can I double the recipe?

Yes. Double everything and use a 6-quart slow cooker. Cooking time stays about the same, but stir once or twice more.

What is apple butter, and where do I find it?

Apple butter is a thick, smooth spread made by slow cooking apples with sugar and spices. Look for it near the jams and jellies or in the fall baking section.

Can I use apple jelly instead?

Apple jelly works, but the sauce will be thinner and sweeter, without the warm spice. Add ½ teaspoon cinnamon if you use jelly.

Save this recipe: Pin these apple butter BBQ little smokies for game day, fall parties and holiday appetizer spreads.

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