Slow Cooker Appetizers — Perfect for the Big Game

Take the stress out of your Super Bowl Sunday parties with these easy-to-prepare, slow-cooked appetizers.

I know you're all gearing up for the big game: Superbowl Sunday is not far off and using your slow cooker is perfect for game day snacks!  

One of my husband's favorite dips is my Mexican Fiesta Dip. A friend of ours used to make a version of this in the microwave at all of our college parties. I used to make it in the microwave too, but I'm telling you, it's best in the slow cooker! The jalapenos soften and break off into pieces and it's creamy, spicy and delicious.  (Mmm, I can taste it now!)  Your slow cooker will keep this dip warm all afternoon/evening for you during the Super Bowl. You won't be disappointed.

Meatballs are also very good in the slow cooker. You really can't go wrong here. You can buy whatever kind of meatballs you want (turkey, beef, Italian, etc.) and use whatever kind of jelly you would like. My Red Currant Meatballs are not only yummy, but are easy to make. You could eat them as is, or you could make little sliders out of them.

So, make your Super Bowl party fabulous with some super simple and tasty slow-cooked appetizers.

Mexican Fiesta Dip

1 16 oz. can refried beans
1 15 oz can Hormel Chili with beans (or whatever brand you like)
1 clove garlic, minced 
1 small onion, chopped
1/2 cup jarred sliced jalapenos (warning, it is very spicy with this amount of jalapenos, so use less if you don't like things very spicy)
1/2 block cream cheese
1 cup shredded Mexican blend cheese

In your crock, dump the refried beans, chili, garlic, onions and jalapenos. Give it a good stir and cook on LOW for two-three hours (longer is fine — won't hurt anything!) Add your cream cheese and stir until well-mixed. Next, add your shredded cheese and stir until well-mixed. Switch your slow cooker to WARM. Serve with some yummy tortilla chips.

For step-by-step pictures, please click here

Red Currant Meatballs

48oz. frozen meatballs
2 12oz. jars red currant jelly
12 oz. chili sauce (found near the ketchup)
1/2 cup minced onions
16 oz. pineapple bits, drained

Directions: Mix together the jelly, chili sauce and onions. Add the pineapple bits and stir. Place your frozen meatballs into your crock and mix with your sauce. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

For step-by-step pictures, please click here.

For more recipes, please visit www.slowcookeradventures.com

Happy Slow-Cooking!

This post is contributed by a community member. The views expressed in this blog are those of the author and do not necessarily reflect those of Patch Media Corporation. Everyone is welcome to submit a post to Patch. If you'd like to post a blog, go here to get started.


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