These crock pot mini hot dogs with grape jelly are a retro party classic that somehow just works: the sweet, sticky grape jelly mellows into a rich, tangy glaze when simmered with barbecue sauce and a splash of Worcestershire. The result is a deeply savory-sweet bite with a glossy finish that clings to every cocktail frank. They’re effortless to throw together, need only four ingredients, and stay warm in the slow cooker for hours—making them the ultimate game-day, potluck, or holiday appetizer.
Ingredients
- 2 (14 oz / 400 g) packages cocktail-size smoked sausages or mini hot dogs (about 40–48 pieces)
- 1 cup (320 g) grape jelly
- 1 cup (240 ml) barbecue sauce (use a smoky or hickory flavor for best depth)
- 2 tablespoons (30 ml) Worcestershire sauce
- 1 tablespoon (15 ml) water (optional, to thin sauce if needed)
Instructions
- Place the mini hot dogs in the crock pot. If you like, you can leave them whole for a classic look, or slice each one in half crosswise to make more bite-sized pieces—both work well.
- In a medium bowl, whisk together the grape jelly, barbecue sauce, and Worcestershire sauce until the jelly is mostly dissolved. (It’s okay if a few lumps remain; they’ll melt as it cooks.) Pour the sauce over the hot dogs and stir to coat evenly.
- Cover the slow cooker and cook on LOW for 2 hours, or on HIGH for 1 hour, until the hot dogs are heated through and the sauce is hot and bubbly. If you’re using a larger slow cooker and the sauce seems too thin, add the water only if needed to keep the sauce from sticking—usually you won’t need it.
- Stir well before serving. The sauce will have thickened slightly and turned a deep mahogany color. Serve directly from the crock pot on the “Warm� setting, or transfer to a serving dish.
Tips
- Substitutions: No grape jelly? Use apple jelly, apricot preserves, or even orange marmalade for a different fruity note. For the barbecue sauce, choose a sweet or hickory variety; a spicy chipotle sauce will add heat, while a Kansas City-style will be sweeter.
- Don’t overcook: The hot dogs are already fully cooked, so you’re just warming them through and letting the sauce meld. Cooking longer than 3–4 hours on LOW can make the sausages split and become mushy.
- Make ahead: You can mix the sauce and hot dogs in the crock pot insert the night before, cover, and refrigerate. In the morning, just place the insert in the slow cooker and cook as directed—add 30 minutes to the cooking time if starting from cold.
- Common mistake: Don’t use a sugar-free jelly. The sugar is what helps the sauce caramelize and cling to the hot dogs; sugar-free versions tend to turn watery.
Serving Suggestions
Serve these mini hot dogs straight from the slow cooker with toothpicks for easy grabbing. They’re perfect alongside other party bites like deviled eggs, pigs in a blanket, or a veggie tray with ranch dip. For a heartier spread, set out slider buns and let guests make their own mini sliders. A cold beer or a glass of lemonade balances the sweet-tangy sauce nicely.
Variations
- Spicy Kick: Add 1–2 teaspoons of sriracha or a pinch of cayenne pepper to the sauce for heat.
- Bourbon Glaze: Replace the Worcestershire with 2 tablespoons (30 ml) of bourbon and add 1 teaspoon of Dijon mustard. Cook as directed—the alcohol mostly cooks off, leaving a rich, smoky flavor.
- Meatball Version: Use frozen cooked meatballs instead of hot dogs. Cook on LOW for 2–3 hours, stirring occasionally, until the meatballs are heated through (they’re already cooked, so you’re just warming them).
- Add Pineapple: Stir in a 20 oz (565 g) can of pineapple chunks (drained) for a sweet-tart twist that pairs well with the grape jelly.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the hot dogs and sauce in a saucepan over medium-low heat, stirring occasionally, until warmed through—about 5–7 minutes. You can also reheat in the microwave in 30-second bursts, stirring between, until hot. If the sauce has thickened too much after refrigeration, add a splash of water or barbecue sauce to loosen it. Freezing is not recommended, as the texture of the sausages can become rubbery.
Frequently Asked Questions
Can I use regular-sized hot dogs instead of mini ones?
Yes. Slice 8–10 full-size hot dogs into 1-inch (2.5 cm) pieces before adding them to the crock pot. They’ll cook the same way, but you may want to reduce the cooking time to 1.5–2 hours on LOW so they don’t split.
Do I need to drain the liquid from the hot dog package?
Yes, drain the liquid from the package before adding the hot dogs to the slow cooker. This prevents the sauce from becoming too watery.
Can I make this in a saucepan instead of a crock pot?
Absolutely. Combine everything in a large saucepan over medium heat, bring to a simmer, then reduce heat to low and cook for 15–20 minutes, stirring occasionally, until the hot dogs are heated through and the sauce has thickened slightly.
What if my sauce is too thin?
If the sauce is too thin after cooking, remove the hot dogs with a slotted spoon, then simmer the sauce on the stovetop over medium-high heat for 5–10 minutes until it reduces and thickens. Pour it back over the hot dogs before serving.
Can I use a different type of jelly or jam?
Yes, you can substitute any fruit jelly or jam—strawberry, raspberry, or even apricot. The flavor will change slightly, but the sweet-tangy balance will still work. Avoid chunky preserves if you prefer a smooth sauce.
How long can I keep them warm in the crock pot?
You can keep them on the “Warm� setting for up to 2 hours after cooking. After that, the hot dogs may start to soften and split. If you’re serving over a longer period, check occasionally and add a little water if the sauce gets too thick.
Related
- Murphy’s Pakora Bar Glasgow-Style Pakora Recipe
- Mung Khichdi Recipe (Easy One-Pot Dal Rice)
- Murphys Pakora Bar Recipe: Crispy Indian Fritters
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).