Slow Cooker Appetizers: More Delicious Recipes For Munchie Moods

Sometimes you’re just in the mood for munchies. One of the great things about being an adult is the ability to eat appetizers for breakfast, lunch or dinner if you very well choose. Or you can opt to be responsible and save those snack meals for an in-home happy hour with friends or on Sunday funday as you sprawl across the couch watching football.

Thanks to creative cooks everywhere, the slow cooker isn’t just for Sunday stews. You can enjoy dips, sandwiches and other finger food favorites anytime with little effort.

Check out these appetizer recipes to accompany three recipes that published in The Forum.

Crock-Pot Garlic Parmesan Pull-Apart Bread


  • 1 (16.3-ounce) can of biscuits
  • ½ cup grated Parmesan cheese
  • 1 stick butter, melted
  • ¼ teaspoon garlic powder
  • ¼ teaspoon garlic salt
  • 1 teaspoon dried basil


Spray inside of Crock-Pot with non-stick cooking spray. Melt butter in microwave safe bowl, and set aside. Combine Parmesan cheese, garlic powder, garlic salt and basil in gallon-size baggie. Close and shake well to mix together. Set aside.

Cut each biscuit into 6 pieces. Once all pieces have been cut, take each piece one by one and dip into melted butter, then transfer into Parmesan garlic mixture bag. Once all pieces have been added to bag, close and gently roll around so all pieces get coated. Pour any remaining leftover butter into bottom of Crock-Pot.

Carefully transfer all Parmesan coated biscuit pieces into Crock-Pot, and spread out along the bottom. Cook on low for 2.5 hours, or until done. Serve with a side of marinara sauce.

Recipe courtesy of

Reuben Dip


  • 1 (8-ounce) package cream cheese, softened
  • ⅓ cup mayonnaise
  • ⅓ cup Thousand Island dressing
  • 1 tablespoon milk
  • ½ pound thinly sliced deli corned beef, cut into thin strips and then chopped
  • 1 can sauerkraut, squeezed-dry in paper towels
  • ½ teaspoon Worcestershire sauce
  • 1½ cups shredded Swiss cheese


In a medium bowl, mix together cream cheese, mayonnaise, Thousand Island dressing and milk. You don’t need it completely mixed or smooth, but get the cream cheese broken up some. Stir in remaining ingredients. Transfer to a lightly greased Crock-Pot or one lined with a slow cooker liner. Cover Crock-Pot and cook on low for 2.5 hours, stirring halfway through.

Recipe courtesy of

Slow Cooker Hawaiian Luau Meatballs

Serves: 44 meatballs


  • 2 pounds ground beef
  • 1 cup dry plain bread crumbs
  • 2 large eggs
  • 2 teaspoons kosher salt
  • 4 tablespoons orange juice
  • 2 teaspoons ground onion
  • 2 (13-ounce) packages Campbell’s Slow Cooker Sauce (Hawaiian Luau)
  • 4 tablespoons brown sugar


In a large bowl, mix together ground beef, bread crumbs, eggs, kosher salt, orange juice and ground onion. Form into 44 meatballs; place on large baking sheets. Bake approximately 20 minutes at 350 degrees Fahrenheit. In a slow cooker, combine packages of Hawaiian Luau sauce with brown sugar. Add meatballs, thoroughly coat with sauce, and keep covered on low setting for at least 1 hour.

* Note: Frozen meatballs may be used in place of making your own, but try not to use Italian flavored meatballs (the spices won’t jive as well with Asian flavors).
Recipe courtesy of

Feature photo via

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