There are some party dishes that disappear so fast you learn to make a double batch, and these slow cooker root beer beef smokies belong squarely in that category. This kind of sweet-and-savory little appetizer has long had a place at Midwestern potlucks, church suppers, holiday tables, and game-day gatherings, where a slow cooker full of warm sausages can keep folks happy for hours. Using just four ingredients keeps it simple, and the root beer gives the sauce that familiar old-fashioned sweetness that pairs so nicely with beef smokies.
Serve these smokies straight from the slow cooker with toothpicks or small forks, and set them out alongside cheese cubes, crackers, relish trays, or a bowl of kettle chips for an easy appetizer spread. They also fit right in with other gathering favorites like meatballs, baked beans, deviled eggs, and potato salad, and a cold iced tea or fizzy soft drink makes a fine match for the sweet, tangy sauce.
Slow Cooker 4-Ingredient Root Beer Beef Smokies
Servings: 12
Ingredients
2 packages (14 ounces each) frozen mini beef smokies
1 cup flat warm root beer
1 cup barbecue sauce
1/2 cup grape jelly
Directions
1. Add the frozen mini beef smokies to the slow cooker, spreading them out as evenly as you can.
2. Pour the flat warm root beer over the smokies, then add the barbecue sauce and grape jelly.
3. Stir gently to coat the sausages as well as possible, cover, and cook on low for 3 to 4 hours or on high for 1 1/2 to 2 hours, stirring once or twice if convenient, until the smokies are hot and the sauce is smooth.
4. Once heated through, give everything one final stir and switch the slow cooker to warm for serving. Set out toothpicks and let guests help themselves.
Variations & Tips
For a tangier sauce: If you like a little more zip, stir in a teaspoon or two of yellow mustard or apple cider vinegar with the sauce ingredients. That little bit of sharpness balances the sweetness nicely.
For easier mixing: Warm the grape jelly slightly before adding it, or whisk it together with the barbecue sauce and root beer in a bowl first. It helps the sauce come together faster, especially when starting with frozen smokies.
To keep them from overcooking: Once the sausages are fully hot, switch the cooker to warm. That keeps the sauce from getting too thick and helps the smokies stay plump instead of turning shriveled after sitting too long.
Make it sweeter or smokier: Use a sweet honey-style barbecue sauce for a more old-fashioned party-snack flavor, or choose a hickory or mesquite barbecue sauce if you want a deeper smoky taste.
For serving a crowd: This recipe doubles well in a larger slow cooker. Be sure to stir a couple of times as it heats so all the smokies get coated, and keep extra toothpicks nearby because folks tend to come back for seconds.