21+ Delicious Crockpot Appetizers You Need to Try

Crockpot appetizers are the perfect solution for easy hosting, letting you whip up crowd-pleasing bites with minimal effort.

From cheesy dips to savory meatballs, these recipes simmer away while you get to enjoy the party.

Say goodbye to last-minute stress and hello to delicious flavors that your guests will love!

Crockpot Appetizers

Sweet and Sour Meatballs

Sweet and sour meatballs are a crowd-pleaser at any event.

Just toss your favorite meatballs in the crockpot with a delicious sweet and sour sauce, and let it simmer.

Ingredients:

• 1 lb frozen meatballs (or homemade)
• 1 cup ketchup
• 1/2 cup brown sugar
• 1/2 cup apple cider vinegar – (may sub white vinegar)
• 1/4 cup soy sauce
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp ground ginger
• 1/4 tsp crushed red pepper flakes (optional for a slight kick)
• 1 tbsp cornstarch (to thicken sauce)
• 1 tbsp water (to dissolve cornstarch)
• Sesame seeds (for garnish)
• Green onions (for garnish)

Instructions:

1. Prepare the Sauce: In a bowl, whisk together the ketchup, brown sugar, apple cider vinegar, soy sauce, garlic powder, onion powder, ground ginger, and crushed red pepper flakes (if using).
2. Add Meatballs: Place the frozen meatballs into the Crockpot.
3. Pour Sauce: Pour the sweet and sour sauce mixture over the meatballs in the Crockpot, ensuring they’re evenly coated.
4. Cook: Cover and cook on low for 3-4 hours or on high for 2 hours, until the meatballs are heated through and the sauce has thickened slightly.
5. Thicken Sauce (optional): For a thicker sauce, dissolve 1 tablespoon of cornstarch in 1 tablespoon of water, then stir it into the sauce in the Crockpot. Let it cook for an additional 15 minutes to thicken.
6. Garnish & Serve: Just before serving, sprinkle with sesame seeds and chopped green onions for extra flavor and presentation. Serve warm with toothpicks for easy snacking.

This simple crockpot appetizer recipe makes entertaining easy and tasty!

Loaded Nacho Cheese Dip

This Loaded Nacho Cheese Dip is a crowd-pleaser at any gathering.

Just throw your ingredients in the crockpot and let it do all the work while you enjoy the party. Serve it with tortilla chips for the perfect snack!

Ingredients:

• 2 (8 oz) packages cream cheese, softened
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup chopped green onions
• 1/2 cup cooked bacon bits (or crumbled bacon)
• 1 can (4 oz) diced green chilies
• 1 can (10 oz) diced tomatoes with green chilies (optional for extra heat)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional for extra spice)
• 1/4 tsp ground cumin
• 1/4 tsp smoked paprika
• 1/4 cup sliced jalapeños (for garnish, optional)
• Fresh cilantro (for garnish, optional)
• Tortilla chips for serving

Instructions:

1. Prepare the Ingredients: In a Crockpot, layer the cream cheese, sour cream, shredded cheddar cheese, shredded Monterey Jack cheese, chopped green onions, bacon bits, diced green chilies, and diced tomatoes (if using).
2. Season: Add the garlic powder, onion powder, cayenne pepper (if using), cumin, and smoked paprika to the Crockpot. Stir gently to combine the ingredients.
3. Cook: Cover and cook on low for 2-3 hours, stirring halfway through until the cheese is melted, and the dip is creamy and smooth.
4. Serve: Once the dip is ready, give it a final stir. Top with fresh jalapeño slices and cilantro for garnish.
5. Enjoy: Serve with tortilla chips for dipping and enjoy your creamy, loaded nacho cheese dip!

Mediterranean Chickpea Salad

This Mediterranean Chickpea Salad is a perfect addition to your crockpot appetizer recipe lineup.

It’s packed with fresh veggies and chickpeas, making it a healthy choice that’s super easy to throw together.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely diced
• 1/2 cup crumbled feta cheese
• 1/4 cup Kalamata olives, sliced (optional)
• 2 tbsp extra virgin olive oil
• 2 tbsp lemon juice (freshly squeezed)
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Fresh rosemary sprig (for garnish)

Instructions:

1. Prepare the Vegetables: In your Crockpot, combine the chickpeas, diced cucumber, halved cherry tomatoes, red onion, crumbled feta, and Kalamata olives (if using).
2. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, oregano, garlic powder, salt, and pepper.
3. Combine Ingredients: Pour the dressing over the salad ingredients in the Crockpot and gently toss everything together to coat the veggies and chickpeas evenly.
4. Cook: Cover and cook on low for 1-2 hours. The salad can be served warm or chilled, depending on your preference.
5. Garnish & Serve: Just before serving, garnish with fresh chopped parsley and a rosemary sprig for an extra touch of Mediterranean flair.

BBQ Pulled Pork Sliders

Crockpot appetizers can be a real hit at gatherings, and BBQ pulled pork sliders are no exception.

Just toss pork into the crockpot with your favorite BBQ sauce, let it cook low and slow, and you’ll have tender, flavorful meat ready for sliders.

Serve them with a side of coleslaw for that perfect crunch!

Ingredients:

• 3-4 lbs pork shoulder or pork butt (bone-in or boneless)
• 1 large onion, sliced
• 1 cup BBQ sauce (your favorite brand or homemade)
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 12 slider buns
• Coleslaw (for topping, optional)

Instructions:

1. Prepare the Pork: Season the pork shoulder with smoked paprika, garlic powder, salt, and black pepper. Place it in the Crockpot.
2. Make the Sauce: In a separate bowl, mix together the BBQ sauce, apple cider vinegar, brown sugar, Worcestershire sauce, and Dijon mustard. Pour the sauce over the pork in the Crockpot.
3. Cook: Cover and cook on low for 8 hours or on high for 4-5 hours, until the pork is tender and easily shreds with a fork.
4. Shred the Pork: Once the pork is cooked, remove it from the Crockpot and shred it using two forks. Return the shredded pork to the Crockpot and stir to coat it in the BBQ sauce.
5. Assemble the Sliders: Scoop the pulled pork onto slider buns. If desired, top with coleslaw for added crunch and creaminess.
6. Serve: Serve the sliders warm for a delicious, easy meal that everyone will love!

These BBQ pulled pork sliders are perfect for a casual get-together, game day, or a family dinner.

Spicy Buffalo Chicken Dip

This spicy buffalo chicken dip is a crowd favorite for any gathering.

Just throw some shredded chicken, cream cheese, and buffalo sauce in the crockpot, and let it do the work for you.

Serve it warm with chips or celery sticks for a tasty treat!

Ingredients:

• 2 cups cooked chicken, shredded (rotisserie chicken works great)
• 8 oz cream cheese, softened
• 1/2 cup buffalo wing sauce (adjust to your preferred heat level)
• 1/2 cup ranch dressing or blue cheese dressing
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper, to taste
• Tortilla chips, celery sticks, or crackers for serving

Instructions:

1. Prepare the Chicken: If you haven’t already, cook and shred the chicken. You can use rotisserie chicken for convenience or cook and shred chicken breasts.
2. Combine Ingredients in the Crockpot: Add the shredded chicken, softened cream cheese, buffalo wing sauce, ranch or blue cheese dressing, cheddar cheese, mozzarella cheese, garlic powder, onion powder, salt, and pepper to the Crockpot.
3. Cook: Cover and cook on low for 2-3 hours, or until the dip is hot and bubbly. Stir occasionally to make sure everything is well mixed and smooth.
4. Serve: Once the dip is ready, stir to combine everything into a creamy, cheesy consistency. Serve with tortilla chips, celery sticks, or crackers for dipping.

Cheesy Bacon Ranch Potatoes

If you’re looking for a crowd-pleasing appetizer, these cheesy bacon ranch potatoes are a hit!

Ingredients:

• 2 lbs baby potatoes, halved or quartered
• 1 packet ranch seasoning mix
• 1 cup shredded cheddar cheese
• 1/2 cup cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup cooked bacon bits (or crumbled cooked bacon)
• 1/4 cup milk
• 1 tbsp olive oil (optional)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Potatoes: Wash the baby potatoes and cut them in half or quarters, depending on their size. Place them in the Crockpot.
2. Make the Sauce: In a separate bowl, combine the ranch seasoning mix, shredded cheddar cheese, cream cheese, sour cream, milk, olive oil (if using), and a pinch of salt and pepper. Stir until smooth and creamy.
3. Add the Sauce: Pour the cheesy ranch sauce over the potatoes in the Crockpot. Toss to coat the potatoes evenly.
4. Cook: Cover and cook on low for 4-5 hours or on high for 2-3 hours, or until the potatoes are tender.
5. Add Bacon: Once the potatoes are cooked, stir in the cooked bacon bits, reserving some for topping.
6. Serve: Garnish with additional bacon bits and chopped parsley for a pop of color.

This crockpot appetizer recipe is a serious go-to for game nights or parties.

Garlic Parmesan Wings

Crockpot appetizers are a fun way to keep the party going.

Garlic Parmesan wings are super easy to make and full of flavor. Just throw them in the crockpot and let it do all the work!

Ingredients:

• 2 lbs chicken wings (fresh or frozen)
• 1/4 cup unsalted butter, melted
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• Salt, to taste
• Optional: 1 tbsp lemon juice (for a little zing)

Instructions:

1. Prepare the Wings: If using frozen wings, thaw them in the refrigerator overnight. Pat the wings dry with paper towels to ensure they crisp up nicely.
2. Make the Garlic Parmesan Sauce: In a bowl, whisk together the melted butter, olive oil, minced garlic, Parmesan cheese, garlic powder, onion powder, black pepper, and salt. If you like a little extra brightness, add the lemon juice as well.
3. Coat the Wings: Place the chicken wings in the Crockpot and pour the garlic Parmesan sauce over them. Toss to ensure the wings are evenly coated.
4. Cook: Cover and cook on low for 4 hours or on high for 2-3 hours, until the wings are cooked through and tender.
5. Crisp the Wings (optional): For extra crispy wings, preheat your oven to 400°F (200°C). Once the wings are done in the Crockpot, place them on a baking sheet lined with parchment paper and bake for 10-15 minutes, or until golden and crispy.
6. Garnish and Serve: After baking (if you crisped them), toss the wings back into the Crockpot with the garlic Parmesan sauce, add fresh chopped parsley, and serve with your favorite dipping sauces like ranch or blue cheese.

Stuffed Mini Peppers

Stuffed mini peppers are a perfect choice for any gathering. These little bites are easy to make in a crockpot and pack a ton of flavor.

Just fill them with your favorite cheese mixture, let them cook, and watch them disappear!

Ingredients:

• 12 mini bell peppers (red, yellow, green, or a mix)
• 1 cup cooked quinoa or rice
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh basil, chopped (plus extra for garnish)
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper, to taste
• 1/4 cup marinara sauce (optional)
• Paprika, for garnish

Instructions:

1. Prepare the Peppers: Cut the tops off the mini bell peppers and remove the seeds. Set aside.
2. Make the Filling: In a bowl, combine the cooked quinoa or rice, ricotta cheese, shredded mozzarella, Parmesan cheese, fresh basil, garlic powder, onion powder, salt, and pepper. Stir until well combined.
3. Stuff the Peppers: Carefully stuff each mini pepper with the cheese and quinoa or rice mixture, pressing gently to fill each pepper.
4. Place in the Crockpot: Arrange the stuffed peppers in the Crockpot, standing them upright. If you like, you can spoon a little marinara sauce over the tops for extra flavor.
5. Cook: Cover and cook on low for 2-3 hours, or until the peppers are tender and the cheese is melted.
6. Garnish and Serve: Sprinkle with additional fresh basil and a pinch of paprika for color. Serve warm and enjoy these delicious, cheesy stuffed mini peppers!

Vegetarian Chili

This vegetarian chili is a fantastic crockpot appetizer recipe that’s both hearty and satisfying.

Packed with beans, corn, and colorful peppers, it’s a crowd-pleaser at any gathering. Just toss in your ingredients and let the slow cooker do the magic.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 cup vegetable broth
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small onion, diced
• 1 cup corn kernels (frozen or fresh)
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp olive oil
• Fresh cilantro (for garnish, optional)
• Shredded cheese (optional, for serving)

Instructions:

1. Prepare the Vegetables: Dice the bell peppers and onion. If using frozen corn, thaw it ahead of time.
2. Combine Ingredients in the Crockpot: In the Crockpot, add the black beans, pinto beans, kidney beans, diced tomatoes, tomato paste, vegetable broth, diced red and yellow bell peppers, onion, and corn. Stir to combine.
3. Season the Chili: Add chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Stir again to mix the seasonings evenly throughout the chili.
4. Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender and the chili is hot.
5. Garnish and Serve: Serve the chili hot, garnished with fresh cilantro and a sprinkle of shredded cheese (if desired). You can also serve it with tortilla chips or crusty bread on the side.

Caribbean Jerk Shrimp

Caribbean jerk shrimp is a fun and tasty addition to any gathering.

This crockpot appetizer recipe combines juicy shrimp with vibrant spices and pineapple for a tropical twist.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup pineapple chunks (fresh or canned)
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, sliced
• 2 tbsp olive oil
• 2 tbsp Caribbean jerk seasoning
• 1 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp ground ginger
• 1/4 tsp allspice (optional)
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Prepare the Shrimp and Veggies: In the Crockpot, combine the shrimp, pineapple chunks, red and green bell peppers, and onion.
2. Make the Jerk Marinade: In a small bowl, whisk together the olive oil, jerk seasoning, brown sugar, soy sauce, lime juice, garlic powder, onion powder, ground ginger, allspice (if using), salt, and pepper.
3. Toss Everything Together: Pour the jerk marinade over the shrimp and vegetables in the Crockpot. Toss to coat everything evenly.
4. Cook: Cover and cook on low for 1.5-2 hours, or on high for 1 hour, until the shrimp are cooked through and the vegetables are tender.
5. Garnish and Serve: Once the shrimp are done, garnish with fresh chopped cilantro. Serve the Caribbean jerk shrimp with rice, or as a filling for tacos or wraps.

Perfect for parties, it’s easy to whip up and will surely impress your guests!

More Crockpot Appetizer Recipes