Crock Pot Appetizers

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CROCK POT ARTICHOKE & CHEESE DIP

Ingredients:

1 lb. shredded Mozzarella
1 cup grated Parmesan
1 cup (8 oz. jar) mayonnaise
1 cup (8 1/2 oz.) artichoke hearts, drained and chopped
Minced onions


Directions:

1. Mix ingredients together.

2. Cook in in lightly buttered 3 1/2 quart Crock Pot on high for about 1 hour.

3. Serve with broken up French bread or wheat crackers

CROCK POT BEST DIP EVER

Ingredients:

1 (1 pound) package Velveeta
1 can Chili – no beans
1 pound medium or spicy sausage, browned and crumbled


Directions:

1. Put all ingredients into the Crock Pot on low until blended and then keep it there to serve.

CROCK POT BOILED PEANUTS

Ingredients:

1 1/2 quarts green uncooked peanuts
1/2 cup salt
2 1/2 quarts water


Directions:

1. Wash Peanuts until water runs clear. Put clean peanuts in crock pot, add salt and water; stir.

2. Cook, covered, on high for 5 to 7 hours. Add additional water during cooking, if necessary, to keep peanuts covered.

BROCCOLI CHEESE DIP

Ingredients:

2 (10 oz.) boxes of frozen chopped broccoli
2 cans cream of mushroom soup
1/4 cup sour cream
1/2 lb. Mexican Velveeta cheese
1/2 lb. reg. Velveeta cheese
1 Tablespoon garlic salt


Directions:

1. Cook and drain broccoli. Melt cheese in slow cooker/Crock Pot.

2. Mix soups, sour cream, broccoli and garlic salt. Mix into melted cheese.

3. Serve as dip with tortilla chips.

CROCK POT BROCCOLI DIP

Ingredients:

1 pkg.(10oz) frozen chopped broccoli
2 ribs celery, chopped
1 medium white onion, chopped
3/4 stick margarine
2 rolls garlic cheese
1 can cream of mushroom soup
1 medium can mushroom pieces
1 can sliced water chestnuts
2 teaspoons Worcestershire sauce


Directions:
:

1. Cook broccoli until tender. Saute celery and onion in margarine until tender.

2. Place broccoli and sauteed vegetables in slow cooker/Crock Pot; add mushrooms, cheese, cream of mushroom soup.

3. Stir well and heat on low until cheese is melted. Add water chestnuts and Worcestershire sauce. Serve warm in the slow cooker/Crock Pot, with chips or crackers.

CROCK POT CAJUN PECANS

Ingredients:

1 pound pecan halves
4 Tablespoons butter, melted
1 Tablespoon chili powder
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper


Directions:
:

1. Combine all ingredients in Crock Pot. Cover and cook on high for 15 minutes.

2. Turn on low, uncovered, stirring occasionally for 2 hours. Transfer nuts to a baking sheet and cool completely.

CROCK POT CHEESE & ARTICHOKE DIP

Ingredients:

8 ounces process American cheese (Velveeta)
1 can (10oz) 98% fat-free cream of mushroom soup
2 teaspoons Worcestershire sauce
1/4 cup evaporated milk
1 teaspoon dry mustard
1 1/2 cups shredded cheddar cheese
1/3 cup chopped roasted red pepper
1 can artichoke hearts, drained and coarsely chopped


Directions:

1. Combine all ingredients in the slow cooker/Crock Pot. Cover and cook on low for 2 to 3 hours, until melted.

2. Stir well and serve with assorted crackers, bread cubes, or chips.

CROCK POT CHILI BEEF DIP

Ingredients:

1 (11 oz.) can condensed chili beef soup
3 oz. pkg. cream cheese, softened
1/2 cup sour cream
1 Tablespoon water
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon chili sauce
1/4 teaspoon hot pepper sauce, optional


Directions:
:

1. In slow cooker/Crock Pot, combine all ingredients; mix well.

2. Cover and cook on low for 1 1/2 to 2 hours, stirring occasionally, or until cheese is melted and dip is hot.

3. Serve warm with tortilla or corn chips.

CROCK POT CHILI CHEESE TACO DIP

Ingredients:

1 lb. hamburger
1 can chili (no beans)
1 lb. mild Mexican Velveeta cheese, cubed or shredded


Directions:

1. Brown hamburger; drain and place in slow cooker.

2. Add chili and cheese; cover and cook on low until cheese is melted, about 1 to 1 1/2 hours, stirring occasionally to blend ingredients.

3. Serve warm with taco or tortilla chips.

CROCK POT CLASSIC SWISS FONDUE

Ingredients:

1 clove garlic
2 1/2 cups dry white Rhine, Chablis or Riesling wine
1 Tablespoon lemon juice
1 lb. Swiss cheese, grated
1/2 lb. Cheddar cheese, grated
3 Tablespoons flour
3 Tablespoons kirsch
Freshly ground nutmeg
Pepper
Paprika
1 loaf Italian or French bread, cut into 1-inch cubes


Directions:

1. Rub an enameled or stainless steel pan with garlic clove. Heat wine to a slow simmer (just under boiling). Add lemon juice.

2. Combine cheeses and flour and gradually stir in. Using a figure-8 motion, stir constantly until cheese is melted.

3. Pour into lightly greased Crock-Pot. Add kirsch; stir well. Sprinkle with nutmeg, pepper and paprika.

4. Cover and cook on High setting for 30 minutes, then turn to Low setting for 2 to 5 hours. Keep on Low setting while serving.

5. Using fondue forks, dip bread cubes into fondue.

CROCK POT COCKTAIL KIELBASA

Ingredients:

2 rings of Kielbasa (about 2 lbs)
1 (18 oz) jar apple jelly
1 (9 oz) jar prepared mustard


Directions:

1. Slice Kielbasa 1/4 to 1/2 inch thick. Mix jelly and mustard in slow cooker/Crock Pot. Add sliced Kielbasa and mix until meat is covered.

2. Set slow cooker/Crock Pot on low to cook for 2 hours and keep on low while serving. Stir periodically.

CROCK POT CRAB DIP

Ingredients:

1 lb. Velveeta cheese
1 lb. butter or margarine
2 cans crab meat


Directions:
:

1. Heat together. Keep warm in fondue or slow cooker/Crock Pot. Serve with bread sticks.

CROCK POT CREAMY SPINACH DIP

Ingredients:

8 ounces Cream cheese, cubed
5 ounces Frozen chopped spinach
2 Tablespoons Pimento, diced
1 teaspoon Worcestershire sauce
1/4 teaspoon Garlic salt
1/4 cup Whipping ceram
2 Tablespoons Parmesan cheese, grated
2 teaspoons Onion, finely chopped
1/2 teaspoon Thyme


Directions:
:

1. Combine cream cheese and cream in Crock Pot. Cover and heat until cheese is melted, 30 to 60 minutes.

2. Add remaining ingredients. Cover and heat 30 minutes.

3. Serve with raw vegetables, crackers, or bread pieces.

CROCK POT CHEESE DIP

Ingredients:

2 lb. Velveeta cheese
2 cans Rotel tomatoes and chilies
1 can cream of mushroom soup
1 small jar picante sauce
1 teaspoon garlic powder
Dash of Worcestershire
1 lb. premium ground beef
1 medium onion, chopped
1 lb. sausage


Directions:
:

1. Mix all of the liquids and cheese together in a Crock Pot set on low until the cheese melts.

2. While this is cooking, brown meats and chopped onion. Drain grease off of meats and add spices, then add to Crock Pot and stir.

3.Cook on low 2 to 4 hours, keep on low to serve with chips and crackers.

CROCK POT CHEESE FONDUE

Ingredients:

10-oz. can cheddar cheese soup
1 lb. block process cheese spread cut in 8 pieces
1 lb. swiss cheese, grated
12-oz. can beer (or apple cider)
1/2 teaspoon hot pepper sauce
2 drops liquid smoke flavoring


Directions:

1. Place all ingredients in slow cooker/Crock Pot. Stir to mix. Cover and cook on low for 2 hours.

2. After 1 hour of cooking time, stir. Before serving, whisk to blend.

3. Serve with bread sticks or veggies for dipping.

CROCK POT CHEESY BACON DIP

Ingredients:

2 pkgs. (8 oz) cream cheese, softened, cut into cubes
4 cups shredded Colby-Jack Cheese
1 cup half-and-half
2 Tablespoons mustard
1 Tablespoon chopped onion
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
1 lb. bacon, cooked and crumbled


Directions:
:

1. Place cream cheese, Colby-Jack cheese, half-and-half, mustard, onion, Worcestershire sauce, salt and pepper sauce in crock pot.

2. Cover and cook, stirring occasionally, on low 1 hour or until cheese melts. Stir in bacon; adjust seasonings.

3. Serve with crusty bread or crackers.

CROCK POT HAMBURGER-SAUSAGE DIP

Ingredients:

1 pound ground chuck
1 cup picante sauce
1 can cream of mushroom soup
2 pounds Velveeta cheese, cut into pieces
1 pound pork sausage
1 teaspoon garlic powder
1 can Rotel tomatoes
3/4 teaspoon oregano


Directions:
:

1. Combine picante sauce, garlic powder, soup, tomatoes, oregano and cheese in Crock Pot.

2. Brown ground chuck and sausage until it is done. Drain very well and place in slow cooker/Crock Pot.

3. Cook on low until cheese is melted. Serve with your favorite chips.

CROCK POT HOT DIP

Ingredients:

1 pound Italian Sausage – hot
1 pounds Velveeta – Mexican type – hot
1 can rotel tomatoes (drained)
1 jar pace picante sauce – hot
1 jalapeno pepper – finely diced


Directions:

1. Brown sausage and drain along with jalapeno pepper.

2. Add to slow cooker/Crock Pot with other ingredients and simmer on low for 1 hour or more until melted and blended.

3. Serve with tortilla strips or chips, large Fritos corn chips, or even lightly toasted and cubed sourdough bread.

CROCK POT LITTLE SMOKIES

Ingredients:

2 packages Cocktail wieners
1 Medium bottle chili sauce
1 Medium jar grape jelly


Directions:
:

1. Combine in Crock Pot and cook on low 6 to 8 hours

CROCK POT SCRABBLE

Ingredients:

2 cups wheat chex
2 cups corn chex
2 cups rice chex
3 cups thin pretzel sticks
1 (13 ounce) can or jar of salted peanuts or assorted mixed nuts
1 teaspoon garlic salt
1 teaspoon celery salt
1/2 teaspoon seasoned salt
2 Tablespoons grated parmesan cheese
1/3 cup melted butter
1/3 cup worcestershire sauce


Directions:
:

1. In large (double) paper bag, mix together pretzels, cereals, and nuts along with the garlic salt, celery salt, seasoned salt, and grated cheese.

2. Empty bag into large mixing bowl and sprinkle the melted butter and worcestershire sauce over all mixing gently with your hands.

3. Empty bowl into slow cooker/Crock Pot and cook on low for 3 or 4 hours.

4. Tear open paper bags you used to originally mix the scrabble and spread them out onto a counter.

5. Spread heated slow cooker/Crock Pot scrabble onto torn open bags and let dry for a minimum of one hour letting the paper absorb any excess moisture.

6. Store in Rubbermaid or Tupperware type airtight containers. Keeps for several weeks without going stale.

CROCK POT SPICY DIP

Ingredients:

2 lb. Velveeta cheese
2 lb. hamburger, cooked and drained
1 large jar Old El Paso taco sauce (or Rotel tomatoes)
1 large onion, chopped fine


Directions:
:

1. Mix all together in Crock Pot where cheese will melt and all will remaining warm.

CROCK POT HAMBURGER DIP

Ingredients:

2 pounds lean ground beef
1 cup chopped onion
2 cloves garlic, minced or 1/4 teaspoon garlic powder
salt to taste
2 cans (8-ounces each) tomato sauce
1/2 cup ketchup
1 1/2 teaspoons oregano
2 teaspoons white granulated sugar
2 packages (8-ounces each) cream cheese, softened and cut in cubes
2/3 cup grated Parmesan cheese
1 teaspoon mild chili powder


Directions:
:

1. In skillet, brown ground beef with onion, discard fat.

2. Pour browned meat and onion into Slow Cooker. Add garlic, salt, tomato sauce, ketchup, oregano, sugar, cream cheese, Parmesan cheese and chili powder.

3. Set slow cooker/Crock Pot on LOW until cream cheese has melted and is thoroughly blended, 1 1/2 to 2 hours.

4. Stir, taste and adjust seasoning if desired.

5. Serve with cubed French bread or tortilla chips. If spicier dip is desired, use hot chili powder in place of mild chili powder. Finely chopped jalapenos may be added, if desired.

CROCK POT HEARTY BEEF DIP

Ingredients:

8 ounces Cream cheese, cubed
1 1/4 ounces Sliced dried beef, diced
2 Tablespoons Green onion, chopped
1/4 cup Milk
1/4 cup Pecans, chopped
1 Garlic clove


Directions:
:

1. Combine cream cheese and milk in greased Crock Pot. Cover and heat until cheese is melted, 30 to 60 minutes.

2. Add remaining ingredients; stir thoroughly. Cover and heat 30 minutes.

3. Serve with crackers or bread pieces.

CROCK POT HOT ARTICHOKE DIP

Ingredients:

6 ounces Artichoke hearts, marinated
1/3 cup Mayonnaise
1 Tablespoon Pimento, diced (optional)
1/2 cup Parmesan cheese, grated
1/3 cup Sour cream
1/8 teaspoon Garlic powder


Directions:
:

1. Drain and chop artichoke hearts. Combine all ingredients and place in Crock Pot. Cover and heat 30 to 60 minutes until hot.

2. Serve with tortilla chips or assorted crackers.

CROCK POT HOT BROCCOLI DIP

Ingredients:

1 (10 oz.) chopped frozen broccoli, thawed
1 stick margarine
1 medium onion, chopped
1 (10 3/4 oz.) cans of cream of mushroom soup
14 oz. Velveeta cheese, cut up
1 to 2 1/2 oz. can mushroom stems and pieces


Directions:
:

1. Combine first 3 ingredients in a saute pan and cook until onions are clear. Transfer to the slow cooker/Crock Pot.

2. Add soup, cheese, and mushrooms, heat on low for about 1 1/2 to 2 hours, or until cheese is melted and mixture is hot.

3. Dip with large corn chips or can be poured over baked potatoes. Freezes well.

CROCK POT HOT DOG HORS D'OEUVRES

Ingredients:

2 (1 lb.) pkgs all beef hot dogs, sliced in half
1 lb. bacon, sliced in half
Brown sugar


Directions:

1. Wrap each hot dog half with bacon strip. Fasten with toothpick.

2. Layer in slow cooker/Crock Pot, sprinkling each layer with a thin layer of brown sugar. Repeat layers until hot dogs run out.

3. Cook on low for 2-3 hours, stirring gently with wooden spoon every 30 minutes.

CROCK POT HOT ‘N' SPICY PECANS

Ingredients:

1/4 cup butter, cut in pieces (4 oz)
6 cups pecans
2 teaspoons chili powder
1/2 teaspoon onion salt
1/2 teaspoon garlic powder


Directions:
:

1. Place cut up butter in Crock Pot and heat, uncovered, on high until melted (15 to 20 minutes). Add pecans; stir to coat.

2. Cover and cook on high 30 minutes. Uncover and cook on high 2 1/2 hours longer, stirring occasionally.

3. Sprinkle with the seasonings and toss to coat; Spread on a baking sheet to cool.

4. Store in an airtight container in the refrigerator for up to 6 weeks, or freeze for up to 3 months. Serve at room temperature or warm.

CROCK POT HOT SPINACH DIP

Ingredients:

2 (10 oz.) pkgs. frozen chopped spinach
1 large jar jalapeno Cheez Whiz
1 can cream of mushroom soup
1 (3 oz.) pkg. cream cheese
2 Tablespoons dried minced onion


Directions:
:

1. Thaw spinach completely. Drain, and squeeze as much moisture as possible from spinach.

2. Combine all ingredients in the slow cooker/Crock Pot and cook on low about 2 hours, until hot (stir a few times to blend well).

3. Keep warm in Crock Pot or chafing dish. Serve with corn chips or crackers.

CROCK POT APPETIZER MEATBALLS

Ingredients:

Half a bag frozen meatballs from a warehouse-club sized bag
2 packages of brown gravy


Directions:
:

1. Place meatballs into the slow cooker/Crock Pot.

2. Take the 2 packages of brown gravy, mix them up according to the
Directions:
and then pour over the meatballs.

3. Heat on low for 4 hours.

CROCK POT MARINER FONDUE

Ingredients:

2 cans (10 3/4 oz each) condensed cream of celery soup
2 cups grated sharp process cheese
1 cup chunked cooked lobster
1/2 cup chopped cooked shrimp
1/2 cup chopped cooked crabmeat
1/4 cup finely chopped, cooked scallops
dash paprika
dash cayenne peppe
1 loaf of French bread, cut into 1 inch cubes


Directions:
:

1. Combine all ingredients except bread cubes in lightly greased Crock-Pot; stir thoroughly.

2. Cover and cook on High for 1 hour or until cheese is melted. Turn to Low for serving.

3. Using fondue forks, dip bread cubes into fondue.
Makes about 1 1/2 qts.

CROCK POT MEXICAN CHEESE DIP

Ingredients:

1/2 pound Velveeta
1 teaspoon Taco seasoning (optional)
1/2 can Ro-Tel Tomatoes with chilies


Directions:

1. Cube cheese and place in Crock Pot. Cover and heat 30 to 60 minutes, until melted, stirring occasionally.

2. Stir in tomatoes and seasoning. Cover and continue heating 30 minutes.

3. Serve with tortilla chips or corn chips.

CROCK POT PARTY HAMBURGER DIP

Ingredients:

1 pound Hamburger
1 1/2 pounds Velveeta
1 can Ro-Tel tomatoes and chiles
1/2 Onion, diced
1 8 – 12 oz fresh mushrooms, sliced


Directions:
:

1. Brown hamburger, mushrooms & onion; drain.

2. Melt Velveeta in slow cooker. Add remaining ingredients and simmer (high) for about 30 minutes.

3. Serve with corn chips or crackers. Turn pot to low while serving.

CROCK POT PARTY MIX

Ingredients:

7 cups assorted cereal (oat, rice, wheat in various shapes)
1 cup peanuts, pecans, cashews, or mixed nuts
1 cup mini pretzel sticks
1/2 cup butter, melted
4 Tablespoons Worcestershire sauce
dash hot pepper sauce
1/2 teaspoon seasoned salt
1/2 teaspoon garlic salt
1/2 teaspoon onion salt


Directions:

1. Combine cereals, nuts and pretzels in Crock Pot.

2. Mix melted butter with remaining ingredients and pour over the cereal mixture, tossing to coat.

3. Cook uncovered on high for 2 hours, stirring about every 30 minutes. Turn to low and cook another 2 to 6 hours.

4. Store in an airtight container. Makes about 10 cups.

CROCK POT PICANTE CHEESE DIP

Ingredients:

1 1/2 pounds ground beef (browned)
1 can (11 oz.) cream of mushroom soup
2 pounds processed cheese (Velveeta)
1 stick margarine
1 onion, chopped
2 Tablespoons chili powder
1 cup picante sauce


Directions:
:

1. Brown meat and onion. Drain. Add all ingredients to slow cooker/Crock Pot and cook on low heat until cheese melts, about 1 1/2 hours.

2. Serve in slow cooker/Crock Pot with tortilla chips.

CROCK POT PIZZA DIP

Ingredients:

1 large cream cheese softened
1 jar pizza sauce
1 small can chopped olives
1 medium onion chopped
1 pkg. sliced pepperoni
1 pkg. grated cheese for pizza


Directions:
:

1. Spread cream cheese in bottom of slow cooker/Crock Pot. Then mix up the pizza sauce, onion, olives and pepperoni and spread on top of the cream cheese.

2. Sprinkle with the pizza cheese and cook on low until the cheese on top melts. Serve with tortilla chips.

CROCK POT PIZZA FONDUE

Ingredients:

1 lb. ground beef
2 cans Chef Boy-ardee pizza sauce with cheese
8 oz. grated cheddar cheese
8 oz. grated Mozzarella
1 teaspoon oregano
1/2 teaspoon fennel seed
1 Tablespoon cornstarch


Directions:
:

1. Brown ground beef and drain. Add all other ingredients place in slow cooker/Crock Pot and heat through.

2. Serve with tortilla chips.

CROCK POT REFRIED BEAN DIP

Ingredients:

1 (20 oz can) refried beans
1/4 teaspoon salt
1 cup shredded cheddar cheese
1 (4 oz can) chopped green chiles
2 Tablespoons bottled taco sauce
1/2 cup chopped green onions
tortilla chips


Directions:

1. In Crock Pot combine beans with cheese, chiles, onions, salt, and taco sauce.

2. Cover and cook on low for 2 to 2-1/2 hours. Serve hot from the pot.

CROCK POT REUBEN DIP

Ingredients:

1 small can sauerkraut
1 (8 oz.) cream cheese
1 (6 oz.) shredded Swiss cheese
6 ounces diced corned beef
2 Tablespoons Thousand Island Dressing


Directions:
:

1. Drain and rinse sauerkraut, mix with cream cheese and Swiss cheese. Add diced corned beef and Thousand Island dressing.

2. Cover and heat on low until cheeses are melted, stirring occasionally to blend all ingredients.

3. Serve warm with crackers or cocktail rye bread.

CROCK POT REUBEN PARTY SPREAD

Ingredients:

1 lb. corned beef, chopped
2 cups shredded Swiss cheese
1 8oz can sauerkraut, drained
1/2 cup mayo
1/2 cup Thousand Island dressing


Directions:
:

1. Mix, put in crock pot. Heat until cheese is melted. Serve on rye bread.

CROCK POT SPICY REFRIED BEAN DIP

Ingredients:

2 cans refried beans, (16ounce each)
1 package taco seasoning mix, about 1 1/4 oz
1/2 cup chopped onion
2 cups Monterey jack cheese, shredded
a few drops Tabasco sauce, to taste
chopped jalapeno or mild chiles, to taste


Directions:
:

1. Place refried beans, taco seasoning, onion, cheese, and Tabasco sauce in the slow cooker/Crock Pot; stir well.

2. Stir in chopped chiles. Cover and cook on low until cheese is melted, about 1 hour; add a little water if mixture seems too thick.

3. Serve from the slow cooker/Crock Pot with French bread, crackers, or chips.

CROCK POT VELVEETA SALSA DIP

Ingredients:

1 pound Velveeta Cheese spread, cubed (can use light
1 package Picante sauce or salsa
2 Tablespoons Cilantro (optional)


Directions:
:

1. Place brick of Velveeta and jar of picante sauce in a slow cooker or Crock Pot, and turn on high stirring occasionally until melted and blended.

2. Stir in cilantro when melted. Serve with tortilla chips.

CROCK POT RECIPE – BACON CHEESE DIP

Ingredients:

16 slices bacon, diced, fried and drained
2 8-ounce packages cream cheese, softened and cubed
4 cups shredded cheddar cheese
1 cup half-and-half
2 teaspoons Worcestershire sauce
1 teaspoon dried minced onion
1/2 teaspoon dry mustard
1/2 teaspoon salt
dash hot sauce


Directions:
:

1. Put all ingredients in the Crock Pot and cook on low, stirring occasionally until cheese melts, about 1 hour.

2. Taste and adjust seasonings, add bacon, and keep on low to serve. Serve with cubed or sliced French bread.

CROCK POT RECIPE – EASY CHILI CHEESE DIP

Ingredients:

1 (1 pound) package Velveeta
1 can Chili – no beans
1 pound medium or spicy sausage, browned and crumbled


Directions:
:

1. Put all ingredients into the Crock Pot on low until blended and then keep it there to serve.