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If you love bold flavors, these slow cooker Mississippi smokies are about to become your new favorite appetizer! With just a handful of ingredients—zesty ranch seasoning, rich au jus gravy, tangy pepperoncini, and a buttery finish—these little sausages are packed with flavor. Whether you’re serving them as an appetizer at a party or making a fun, fuss-free dinner over mashed potatoes or noodles, this recipe is pure comfort food magic. Just dump everything in the Crockpot and let it do the work—easy, delicious, and guaranteed to disappear fast!
These tasty slow cooker Mississippi smokies are so simple to make and they’re really delicious. Cocktail weenies are everyone’s favorite appetizer!
You might also like this smoked sausage and potato skillet, smoked potato salad with a pepperoncini dressing, or these ricotta beef stuffed pasta shells.
Why You’ll Love It
A wonderful flavor: The meaty gravy, smoky sausages and spicy pepperoncini peppers guarantee plenty of flavor in every delicious bite.
So simple to prepare: Pretty much all you have to do is add the ingredients to your slow cooker and switch it on – so easy!
A versatile recipe: You can serve your Mississippi lil smokies as an appetizer, as a snack or as a main course, depending on portion size and what you pair it with.
Crockpot Mississippi Smokies Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Little smokies sausages: Also known as cocktail wieners and cocktail franks, these are small smoky sausages.
Butter: For plenty of richness. I recommend unsalted butter, as most of the other ingredients are salty.
Pepperoncini peppers: You can adjust how many of these you use, and also add some of the pepperoncini juice. Choose from whole or sliced pepperoncini peppers.
Ranch seasoning mix: Adds herby flavors.
Au jus gravy mix: Adds meaty richness to the savory sauce.
How to Make Crockpot Mississippi Lit’l Smokies
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Add the ingredients to your slow cooker: Add the little smokies and pour the pepperoncini juice over them. Add the two seasoning mixes and then the butter and pepperoncini peppers.
Cook and serve: Cover and cook for a couple of hours or until done, stirring halfway through. Serve hot with some chopped parsley on top as a garnish.
Substitutions and Variations
Less spicy version: Swap some or all of the pepperoncini juice for extra beef broth or water.
Pepperoncini peppers: Banana peppers would also work, or even jalapenos. And if you want it spicier, you can add hot sauce or red pepper flakes too.
Extra gravy: If you’re going to serve this over mashed potatoes, for example, you might like to make extra gravy. Just add an extra ½ cup of beef broth or water. The cooking time will stay the same.
Vegetables: Add sliced mushrooms, bell pepper, zucchini, or anything else you like.
Serving Suggestions
As an appetizer: Enjoy this savory appetizer recipe just as it is or with some bread or crackers.
As a main dish: Serve them over egg noodles, mashed potatoes or even mashed cauliflower for a low carb version. If you want vegetables on the side, consider roasted rainbow carrots.
Dessert: Finish your meal with chocolate delight.
How to Store Mississippi Lit’l Smokies
Store: Keep leftovers in an airtight container in the refrigerator and eat within 4 days.
Freeze: You can freeze these in an airtight container for up to 3 months.
Thaw: Defrost them in the refrigerator overnight.
Reheat: You can warm them back up in a pan on the stove or in the microwave.
Top Tips
Don’t forget to stir it: I like to stir the dish once, about halfway through the cooking time, just to ensure everything cooks evenly.
Watch the salt levels: I recommend not adding salt to this recipe, since the ranch seasoning and gravy mix contain salt, and the little smokies can be salty. Also be sure to get low-sodium or salt-free beef broth for the same reason.
Cool before storing: Let the recipe cool before storing it, otherwise the condensation in the container will make the gravy watery.
Easier cleanup: Crockpot liners are handy to minimize the washing up afterwards.
Slow Cooker Mississippi Smokies FAQs
It shouldn’t need to be thickened, but if you do want thicker gravy, you can dissolve a little cornstarch in cold water and stir this into the mixture. Let it cook for another few minutes.
Typically they’re made with pork or beef, salt, seasonings, and sometimes sugar or corn syrup.
Crockpot Mississippi-Style Little Smokies Recipe
Slow Cooker Mississippi Smokies
Equipment
- Slow Cooker 5-Quart Minimum
Ingredients
- 3 Packages little smokies, 12 Ounces each
- ½ Cup unsalted butter, 1 Stick, sliced
- 1 Cup pepperoncini peppers, whole, chopped or sliced
- ½ Cup pepperoncini juice, or low-sodium beef broth or water
- 1 Package ranch seasoning mix, 1 Ounce
- 1 Package au jus gravy mix, 1 Ounce
Optional Garnish:
- parsley, freshly chopped
Instructions
- Put the little smokies in your slow cooker and pour the pepperoncini juice over them.
- Sprinkle on the ranch seasoning mix and au jus gravy mix, stirring to combine.
- Add the sliced butter and pepperoncini peppers on top.
- Cover and cook for 2 to 3 hours, or until the sausages are heated through and the sauce is bubbling.
- Give it a stir halfway through the cooking time.
- Serve hot, garnished with chopped fresh parsley if liked.
Notes
Watch the salt levels: I recommend not adding salt to this recipe, since the ranch seasoning and gravy mix contain salt, and the little smokies can be salty. Also be sure to get low-sodium or salt-free beef broth for the same reason.
Cool before storing: Let the recipe cool before storing it, otherwise the condensation in the container will make the gravy watery.
Easier cleanup: Crockpot liners are handy to minimize the washing up afterwards.
Nutrition
This mouthwatering dish is so good. Whether you’re serving slow cooker Mississippi smokies as a fun and easy appetizer or enjoying them as the main course with your preferred sides, you’re sure to enjoy the bold, rich flavors.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Addictive little bites. I just can’t get enough and I crave this already.