Crock Pot BBQ Cocktail Sausage (Print Version)

Smoked cocktail sausages simmered in tangy BBQ sauce with apricot jam, onions, and bell peppers for a hearty slow cooker soup.

# What to Use:

→ Meats

01 - 1 pound smoked cocktail sausages, sliced into bite-sized pieces

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced

→ Liquids & Bases

05 - 4 cups low-sodium chicken broth
06 - 1 cup tangy-style BBQ sauce
07 - 1/2 cup apricot jam or preserves
08 - 1 can (14.5 ounces) diced tomatoes, drained

→ Seasonings

09 - 1 tablespoon Worcestershire sauce
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon black pepper
12 - 1/4 teaspoon cayenne pepper, optional for additional heat
13 - Salt to taste

# How to Prepare:

01 - Add sliced cocktail sausages, chopped onion, diced red bell pepper, and minced garlic to the slow cooker.
02 - Pour in chicken broth, BBQ sauce, and apricot jam. Stir until jam dissolves completely and all ingredients are well incorporated.
03 - Stir in drained diced tomatoes, Worcestershire sauce, smoked paprika, black pepper, and cayenne pepper if desired. Mix gently to combine.
04 - Cover and cook on low setting for 4 hours until vegetables reach tender consistency and flavors have fully melded.
05 - Taste and adjust salt as needed. Serve hot, optionally garnished with fresh chopped parsley.

# Expert Advice:

01 -
  • Set it and forget it magic means you can prep this in 15 minutes and spend the afternoon doing something else while it becomes pure comfort.
  • The apricot jam creates a sweet undertone that transforms ordinary BBQ sauce into something restaurant-worthy and a little bit unexpected.
  • This tastes even better the next day, which is rare for slow cooker soups and makes it perfect for meal prep.
02 -
  • Do not skip draining the canned tomatoes—wet tomatoes will make your soup soupy and dilute all those concentrated flavors you've been building.
  • The jam needs direct contact with the liquid to dissolve properly, so don't just plop it in whole—spoon it in and stir it while the broth is still warm to help it break down faster.
03 -
  • If your slow cooker runs hot, start checking after 3.5 hours rather than waiting the full 4—every slow cooker is different, and you want those vegetables tender but not disintegrated.
  • Use block cheese on top if you want to serve this more like a loaded soup; the cheddar melts right into the hot broth and adds a richness that changes the whole experience.
Go Back