Crock Pot Root Beer Lit’l Smokies

Crock Pot Root Beer Lit’l Smokies are an easy, delicious snack that hits all the right notes—sweet, tangy, and full of flavor. These cocktail sausages simmer in a rich root beer BBQ sauce that’s both simple to make and sure to please a crowd!

These bite-sized smoky sausages are a breeze to prepare and taste fantastic every time. They’re a total crowd favorite at my house! I love mixing up the recipe in different ways, but the blend of brown sugar, barbecue sauce, root beer, and Worcestershire sauce always steals the show by perfectly complementing the smoky flavor of the sausages.

This sweet and tangy treat cooks in the slow cooker in a sticky, flavorful sauce, making it the ultimate no-fuss Crock Pot appetizer for any gathering.

If you’re after an easy, fuss-free appetizer that everyone will love, Crock Pot Root Beer Lit’l Smokies are your go-to. The prep is minimal—just a few minutes—and then the slow cooker takes over. These tiny smoky sausages bubble away in a luscious glaze made with root beer, brown sugar, BBQ sauce, and Worcestershire sauce. If you want a little spicy kick, stir in some red pepper flakes, but that’s totally up to you.

• Easy prep: just toss all your ingredients into a 4- or 5-quart slow cooker, give it a quick stir, then let it work its magic on LOW for 3–4 hours.
• Flavor-packed: the sauce turns glossy and caramel-like, perfectly balancing sweet, tangy, and smoky flavors—ideal for parties, potlucks, or casual snacking.
• Super flexible: make them ahead of time and keep warm right in the Crock Pot, serve straight from the slow cooker with toothpicks, or switch things up with meatballs or different sweet and spicy tweaks.

Keep scrolling down to the recipe card for exact amounts and step-by-step instructions, plus handy tips on thickening the sauce, reheating, and fun variations you might want to try.

Sweet, tangy little smoky sausages slow-cooked in a flavorful root beer sauce—an easy, hands-off appetizer everyone will love.

Why They’re Crowd-Pleasing

Crock Pot Root Beer Lit’l Smokies check all the boxes for a winning party appetizer: they’re a breeze to make, low-effort, and packed with flavor. The mix of root beer, brown sugar, barbecue sauce, and Worcestershire sauce creates a sticky, sweet, and tangy glaze that complements the smoky sausages beautifully. You can even make these ahead, keep them warm in the slow cooker, and serve them directly from the pot for an effortless crowd-pleaser. For a bright, crunchy counterpoint on the snack table, pair them with a bowl of Cowboy Caviar.

• Really simple prep — just dump everything, give a stir, and let the slow cooker do its thing.
• Crowd favorite — the sauce is sweet, tangy, and has a smoky hint, plus customizable to your taste.
• Great make-ahead idea — keep things warm and ready in the Crock Pot until it’s time to serve.

Ingredients and Quantities

• 28 ounce package Hillshire Farms Lit’l Smokies
• 1 cup root beer
• ½ cup light brown sugar, packed
• ¼ cup bbq sauce
• 1 Tablespoon Worcestershire sauce
• ½ teaspoon red pepper flakes (optional)
• chopped fresh parsley (or dried parsley, optional garnish)

How to Cook in the Slow Cooker

1. Place the entire 28-ounce package of Lit’l Smokies into a 4- to 5-quart slow cooker.
2. Pour in 1 cup root beer; add ½ cup packed light brown sugar, ¼ cup BBQ sauce, 1 Tablespoon Worcestershire sauce, and ½ teaspoon red pepper flakes (optional); stir to combine.
3. Cover and cook on LOW for 3–4 hours, stirring occasionally so the sauce evenly coats the sausages.

4. If the sauce is too thin, either uncover near the end to reduce and thicken, or whisk 2 Tablespoons cornstarch with 2 Tablespoons cold water to make a slurry, stir it into the slow cooker, switch to HIGH, and cook about 15 minutes stirring until the sauce thickens.

   

Quick Tips for Best Results

• Give the smokies a stir once or twice while they cook to ensure every bite is nicely coated in sauce.
• Cook on LOW for 3 to 4 hours—since the sausages are pre-cooked, this lets the flavors marry without overcooking (the same low-and-slow approach used in Crock Pot Steak and Gravy).
• If your sauce turns out a bit thin, uncover the slow cooker near the end to let some liquid evaporate, or whisk up a cornstarch slurry and add it in for a glossy, thicker finish (see the slow-cooker gravy technique in Beef Tips and Gravy).
• Using diet root beer or sugar-free BBQ sauce? Cut back or skip the brown sugar so your sauce isn’t overly sweet or off-balance.
• If you leave the Crock Pot on warm for a while, watch the edges and stir occasionally to avoid any burning.

Flavor Swaps and Add-Ins

• Swap meats: Use frozen or cooked cocktail meatballs instead of lit’l smokies for a fun twist.
• Add heat: Try spicy BBQ sauce, extra red pepper flakes, or a splash of hot sauce to kick up the spice.
• Sweet switch: Swap maple syrup or honey for some or all of the brown sugar to change the flavor vibe.
• Tropical touch: Mix in some drained crushed pineapple for a sweet and tangy tropical flair. For another easy way to enjoy that pineapple-and-BBQ combo, check out Pineapple BBQ Pork Skewers.
• Low-sugar version: Use diet root beer with sugar-free BBQ sauce and skip the brown sugar for a lighter option.

Storage and Reheating Tips

If you have any leftover Root Beer Little Smokies, store them airtight in the fridge for up to 3 to 4 days. The sauce will thicken as it chills, so when reheating, stir in a bit of water or root beer to loosen it up if needed.

• Reheat leftovers in the microwave, on the stovetop at low heat stirring gently, or back in the slow cooker until warmed through.
• Planning ahead? You can prep these a few hours before your event and keep them warm in the Crock Pot on the “Warm” setting. Just remember to stir now and then to keep the sauce from sticking or burning at the edges.

Answers to Common Questions

Are these Root Beer Little Smokies spicy?

Not really — their flavor is mostly sweet and tangy. You can add red pepper flakes for a mild heat, but that’s totally optional, so you can keep them mild if you prefer. For a cool, creamy contrast on the snack table, pair them with a creamy avocado cottage cheese dip.

Do I need to stir this?

It’s a good idea to give the sausages a stir about halfway through cooking to make sure the sauce coats everything evenly.

The sauce is too thin, how can I thicken it?

You can remove the lid near the end of cooking to help the sauce reduce and thicken. If that’s not enough, mix 2 Tablespoons cornstarch with 2 Tablespoons cold water, stir it in, and cook on high for 15-30 minutes to get that sticky, thick glaze.

Can I make this on the stovetop instead?

Absolutely! Since the sausages are already cooked, the slow cooker just warms them and lets the sauce develop. On the stove, combine everything in a saucepan, cover, and simmer on low for 20–30 minutes, stirring occasionally.

Can I make these ahead of time?

Definitely. Make them a few hours ahead and keep warm on the slow cooker’s “warm” setting until it’s time to serve. They also pair nicely with zesty baked zucchini sticks for an easy party spread. Just give them a good stir occasionally to keep the sauce from thickening too much or burning.

How do I store leftovers?

Keep leftover Root Beer Little Smokies in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave, on the stove, or back in the slow cooker. Add a splash of water or root beer if the sauce thickens too much when chilled.

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

• Hillshire Farm Lit’l Smokies – You can use your favorite brand. For a fun change, swap them out for cocktail meatballs.
• root beer – You could try diet root beer, though I haven’t tested it. If you’re aiming to reduce sugar, pick a sugar-free BBQ sauce and either leave out the brown sugar or swap in a sugar-free substitute.
• light brown sugar – This adds a lovely molasses flavor and helps create that gorgeous sticky glaze. You can skip it if you want to cut down on sugar, but the sauce won’t be as rich.
• BBQ sauce – Use your favorite type—spicy, sweet, sugar-free, or homemade. Each brings its own different twist.
• Worcestershire sauce – Brings savory depth and a little tang.
• red pepper flakes – I usually add a pinch for subtle warmth. It doesn’t make the dish spicy in my book, but adjust based on your heat tolerance.

Worcestershire sauce not pictured.