Snacks In The Slow Cooker – Simple Entertaining

With the Holiday season ahead and the need for snacks and appetizers for upcoming entertianing here a few NEW ideas that are simple and fun Snacks you can create in the slow cooker.

Crockpot Snack Mix

By Linda Larsen,

This classic combination of cereals, nuts, butter, and seasonings cooks in your slow cooker so you don’t have to watch it or stir while it’s baking.

Prep Time: :20

Cook Time: 4:


  • 3 cups thin pretzel sticks
  • 4 cups wheat chex cereal
  • 4 cups cheerios cereal
  • 12 oz. jar salted peanuts
  • 1/2 tsp. garlic salt
  • 1/2 tsp. celery salt
  • 1/2 tsp. seasoned salt
  • 1/4 cup butter, melted
  • 1/3 cup grated Parmesan cheese


Combine all ingredients in 4 to 5 quart crockpot and stir gently until well mixed and cereal, pretzels, and peanuts are coated with the butter, cheese, and spices. Cover crockpot and cook on low 3-4 hours, stirring twice during cooking. Remove lid during last half hour of cooking to let the mix dry.

Sugared Crockpot Nuts

By Linda Larsen,

Make sure that you do preheat the crockpot in this recipe, and cook the nuts uncovered. These unusual steps ensure that the nuts are crisp and perfectly glazed.

Prep Time: :10

Cook Time: 2:


  • 1/2 lb. pecan halves
  • 1/2 lb. shelled walnuts
  • 1/2 cup butter, melted
  • 1/2 cup powdered sugar
  • 1/4 tsp. ground allspice
  • 1/8 tsp. ground cloves
  • 1-1/2 tsp. ground cinnamon
  • 1/4 tsp. ground ginger


Preheat 3-1/2 to 4 quart slow cooker, uncovered, on high for 15 minutes. In warmed crockpot, combine nuts and butter and stir well. Add the powdered sugar, stirring to coat evenly. Cover crockpot and cook on high for 15 minutes.

Reduce the heat to low and slow cook, UNCOVERED, stirring occasionally, until the nuts are coated with a crisp glaze, about 2 hours. Transfer the nuts to a bowl.

In a small bowl, combine the spices and sift them over the nuts, stirring to coat evenly. Let cool and store in airtight container.

Nacho Cheese Sauce

From :

This cheesy nacho cheese sauce can have as much zip as you want. Spoon some of the nacho cheese sauce over tortilla chips on a plate, and then top it with sliced scallions, sliced black olives, or pickled jalapeño slices.

Preparation time: 15 minutes

Cooking time: 3 to 4 hours on Low

Yield: 24 servings

1 package (2 pounds) Velveeta Pasteurized Prepared Cheese Product

4 cups salsa

2 cups (8 ounces) shredded sharp cheddar cheese

2 cans (6 ounces each) chopped green chiles

  1. Cut the Velveeta into 1-inch cubes.

  2. Prepare the salsa according to your recipe if you’re using homemade.

    You can also use your favorite store brand salsa.

  3. Lightly spray a 4- or 6-quart slow cooker with vegetable oil cooking spray.

  4. Combine all the ingredients in the slow cooker.

  5. Cover and cook on low.

  6. Stir after 1 1/2 hours.

  7. Cover and continue cooking for another 1 1/2 to 2 1/2 hours.

  8. Stir again before serving.

Per serving: Calories 182 (From fat 113); Fat 13g (Saturated 8g); Cholesterol 41 mg; Sodium 696mg; Carbohydrate 5g (Dietary fiber 0g); Protein 11g.

Warm Brie with Pecans and Cranberries


The Ingredients:

1 package of brie (a round would fit in the crock much better than the triangle. I realized that a bit too late.)

1/3 cup candied pecans

1/4 cup dried cranberries

The Directions:

I used my little 1.5 quart crockpot. If you don’t have one, you can insert a corning ware or other high-heat resistant dish into your large stoneware. It will take longer to heat through and melt, but will work just fine.

Place brie in bottom of stoneware (or in my case with the triangle, squish to fit). Chop up candied pecans and cranberries and dump on top of brie. Cover and cook on low for 4 hours or high for 2.

Serve with sliced apples and/or your favorite crackers

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