20 Easy Slow Cooker Christmas Appetizer Recipes: Holiday Cooking for Your Gathering (2 page)

Ingredients:

Chicken drumsticks - 12

Pineapple slices in juice - 1 can (8 ounce)

Teriyaki sauce - 1/4 cup (low-sodium)

Ginger - 1 teaspoon (ground)

Hoisin sauce - 1/4 cup

Directions

1. First, place the drumsticks in a single layer on a broiling pan.

2. Place in oven and broil on high for 10 minutes, flipping the drumsticks once after 5 minutes cooking time.

3. Next, drain the juice from the pineapple into a 4 or 6 quart slow cooker.

4. Now, stir in the Teriyaki sauce, ground ginger and hoisin sauce, combine well.

5.Cut the pineapple rings in half, add to slow cooker, then add the drumsticks and stir until well mixed.

6. Place cover on slow cooker and cook on low 4 to 6 hours.

Ingredients:

Sweet and sour sauce - 1 bottle (9 ounce)

Brown sugar - 1/3 cup

Pineapple juice - 1/3 cup

Dash of white pepper

Ginger - 1/4 teaspoon (ground)

Milk - 2 tablespoons

Egg - 1 (beaten)

Graham cracker crumbs - 1/2 cup

Ginger - 1/8 teaspoon

Ham - 1/2 cup (fully cooked, ground)

Pork - 1/2 pound (ground)

Olive oil - 2 tablespoons

Directions:

1.  First, combine sweet and sour sauce,  brown sugar, pineapple juice, 1/4 teaspoon ground ginger and dash of white pepper in a bowl, then pour into slow cooker.

2. Next, combine milk and egg in a medium bowl, beat until blended well, then add graham cracker crumbs and mix well.

3. Now, add ground ham and ground pork, mix well and shape into 30 meatballs.

4. Then put meatballs in large skillet with olive oil and brown over medium heat. 

5. Add browned meatballs to sauce mixture in slow cooker.

6. Place cover on slow cooker and cook on low 4 to 5 hours.

Ingredients:

Smoked sausage - 2 pounds (cooked)Barbecue sauce - 3/4 cup

Orange juice - 1/4 cup

Brown mustard - 1/4 cup (spicy)

Directions:

1. First, cut cooked smoked sausage into 1-inch pieces, then put sausage pieces in a slow cooker.

2. Next, combine the barbecue sauce, orange juice and brown mustard in a small bowl, then pour mixture over sausage in slow cooker and stir to coat thoroughly.

3. Put cover on slow cooker and cook on low 5 to 6 hours or on high 2 1/2 to 3 hours.

4. Serve with party toothpicks.

Ingredients:

All-beef hot dogs - 2 packages (1 pound, sliced in half)

Bacon - 1 pound (sliced in half)

Brown sugar

Directions:

1. First, wrap a bacon strip around each hot dog half, then fasten with a toothpick.

2. Next, layer hot dogs in slow cooker and sprinkle each layer with a thin layer of brown sugar.

3. Repeat layers until hot dogs run out.

4. Put cover on slow cooker and cook on low 2 to 3 hours, stirring gently every 30 minutes with wooden spoon.

Ingredients:

Broccoli - 2 boxes (10 ounce, frozen, chopped)

Cream of mushroom soup - 2 cans

Sour cream - 1/4 cup

Mexican Velveeta cheese - 1/2 pound

Plain Velveeta cheese - 1/2 pound

Garlic powder or garlic salt - 2 teaspoons

Directions:

1. First, cook and drain the broccoli.

2. Next,  put the Velveeta cheese in slow cooker, set slow cooker on low for 1 1/2 to 2 hours or until cheese has melted. 

3. Now, mix the soup, sour cream, broccoli and garlic powder or salt together.

4. Blend this mixture into the melted cheese.

5. Keep slow cooker on warm and serve as dip with tortilla chips.

Ingredients:

Crab meat - 1/2 cup (cooked, chopped)

Lobster - 1 cup (cooked, chopped)

Shrimp - 1/2 cup (cooked, chopped)

Scallops - 1/4 cup (cooked, chopped)

Cayenne pepper - 1 dash

Paprika - 1 dash

Sharp processed cheese - 2 cups (grated)

Cream of celery soup - 2 cans

French bread - 1 loaf (cut into1-inch cubes)

Directions:

1. First, grease slow cooker, then add the chopped crab meat, chopped lobster, chopped shrimp, chopped scallops, cayenne pepper, paprika, grated cheese and cream of celery soup to the slow cooker.

2. Next,  stir ingredients until thoroughly mixed.

3. Then place cover on slow cooker and cook on high approximately 1 hour or until cheese is melted.

4. Set slow cooker on low setting to keep fondue warm.

5. Dip French bread cubes into fondue.

Ingredients:

Tortilla chips - 1 bag (small)

Chicken breasts - 6

Picante sauce - 1 cup

Monterey Jack cheese - 2 cups (grated)

Sour cream - 1/2 cup

Guacamole - 1/2 cup

Directions:

1. First, cover bottom of slow cook with the tortilla chips.

2. Next, place chicken breasts over the chips.

3. Then pour the picante sauce over the chicken and chips.

4. Put cover on slow cooker and cook on low 8 hours, then add the grated Monterey Jack cheese.

5. Continue cooking until cheese is completely melted.

6. Remove nachos from slow cooker and top with sour cream and guacamole.

Ingredients:

Parmesan cheese - 3/4 cup (3 ounce fresh, grated)

Mozzarella cheese - 1 cup ( 4 ounce, shredded)

Italian Seasoning - 1 teaspoon

Cream cheese - 1 package (8 ounce softened)

Pizza sauce - 1 can (8 ounce)

Pepperoni pieces - 1/4 cup

Directions:

1. First, add the grated Parmesan cheese, shredded Mozzarella cheese, Italian seasoning, softened cream cheese, pizza sauce and pepperoni pieces to slow cooker.

2. Place cover on slow cooker and cook on high for about 1 hour.

3. Once cheese has melted, turn on low setting.

Ingredients:

Nuts - 1 pound (pecans, walnuts, cashews, your choice)

Butter - 1/2 cup (unsalted, melted)

Powdered sugar - 1/2 cup

Allspice - 1/4 teaspoon (ground)

Cloves - 1/8 teaspoon (ground)

Cinnamon - 1 1/2 teaspoons (ground)

Ginger - 1/4 teaspoon (ground)

Directions:

1. First, preheat slow cooker on high for 15 minutes.

2. Next, put the nuts and melted butter In preheated slow cooker and stir until mixed well.

3. Now, add the powdered sugar, stirring to coat evenly.

4. Place cover on slow cooker and cook on high for15 minutes.

5. Then turn the heat to low and cook uncovered, stirring occasionally for approximately 2 hours or until the nuts are coated with a crisp glaze.

6. Put cooked nuts in a bowl.

7. In a different small bowl, combine the ground allspice, cloves cinnamon and ginger, then sift mixture over the nuts, stirring to coat evenly.

8.  Let cool before serving.

Ingredients:

Mushrooms - 1 pound (large)

Butter - 1 stick

Water - 1 cup

Paste - 3 tablespoons (beef baste)

Garlic - 2 cloves (crushed)

Oregano - 1 1/2 teaspoons

Parsley - 1 1/2 teaspoons

Onion  - 1/2 large (diced)

Thyme - 1 1/2 teaspoons

Olive oil - 2 tablespoons

Dash of Worcester sauce

Directions:

1. First, rinse mushrooms thoroughly, drain and place in slow cooker.

2. Next, in a medium sauce pan, melt the butter, then the water, paste, crushed garlic, oregano, parsley, diced onion, thyme, olive oil and Worcester sauce.

3. Now,  bring mixture to a simmer and pour over mushrooms in slow cooker.

4. Cover slow cooker and cook on low 4 to 6 hours.

5. Then drain mushrooms and serve over marinated roast beef slices with rice.

Ingredients:

Ground beef - 1 pound

Enchilada sauce - 15 ounces

Velveeta cheese - 1 pound (cubed)

Directions:

1. First, put ground beef in a non-stick skillet, brown and drain.

2. Next, place ground beef in a slow cooker, add the sauce and cubed cheese and stir well.

3. Put cover on slow cooker and cook on low 4 to 5 hours.

Special:
More Quick & Easy Holiday Ideas …

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the Holidays:

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I sincerely hope you enjoyed these recipes and look forward to putting together other great-tasting meals for you to try out. Now, let's get started!

Best,
Jean Pardue