Most Crockpot Chicken and Gravy recipes use canned condensed soup – but not this one! This recipe was shared with me from my friend Kerri and has been a family favorite since the first time we tried it.

With less than 10 minutes of prep, you’ll have fork-tender chicken in a savory and creamy gravy made from dry milk powder, cornstarch, and simple seasonings. It’s the perfect dump-and-go dinner for busy weeknights.

Test Kitchen Approved

“This is the juiciest, great tasting Chicken and Gravy I’ve ever had. Such an easy set it and forget it recipe that you can use as is or make for the base for so many other chicken recipes. I love making rice bowls with veggies and this will be awesome to add to the top.” — Simone, skilled home cook and bread maker.

Learn more about our Test Kitchen ➔

Key Ingredient Notes

Find the full printable recipe with specific measurements below.

• Chicken: Feel free to use chicken breasts or chicken thighs, but make sure they are skinless. You can also use frozen chicken breasts, just add an extra 30 minutes to the cook time.
• Chicken Bouillon: I recommend using instant chicken bouillon as is dissolves easily in cold water. You can use 4 bouillon cubes instead, but you will need to heat up 1 cup of water to dissolve them in. If you happen to have Better Than Bouillon, it adds even more depth of flavor to the gravy.
• Whole Milk Powder: I know – what is this? I promise it’s sold commonly in the grocery store, you just have to look for it. It’s usually found near the canned milks. Milk powder is a dried milk (with the liquid removed) that makes the perfect creamy gravy in place of canned condensed soup. It’s inexpensive and one container will last you for a long time! Use whole milk powder – not skim – for the creamiest gravy.

Tips For Making Crockpot Chicken and Gravy

Visit the printable recipe card below for full directions.

Be mindful when adding salt. Between the gravy packets and bouillon, it’s easy for things to get too salty. That’s why I always recommend using low-sodium gravy packets and waiting to add extra salt until after it’s cooked and you can taste it.

Don’t skip the garlic powder, onion powder, and dried herbs. They give the gravy layers of flavor and make it taste homemade.

If your chicken breasts are large, cut them in half for more even cooking. That way the flavors and seasonings can get deep into the meat.

Slowly whisk the water into the dry ingredients. It’s really important to whisk the dry ingredients with just a bit of the water first to form a paste. Then slowly add the rest of the water, while whisking continuously. This creates a perfectly smooth and creamy gravy without lumps.

Don’t worry if your gravy looks thin when it first finishes. Once you shred the chicken and stir it all together, it thickens up beautifully.

Want extra gravy? Double the sauce! You can always make double the sauce if you want extra gravy, perfect for drizzling over your sides or soaking up with bread.

What Makes This BBQ Shotgun Shells Recipe So Good?

• Drool Worthy: The crispy caramelized bbq bacon exterior complements the tender pasta and creamy and meaty filling so perfectly.
• Make-Ahead Friendly: Assemble them a day before your event, then cook when ready for an easy, stress-free appetizer.
• Smoky and Savory: My Dad described these as a “meaty flavor explosion” and we couldn’t agree more, they are truly bursting with bold flavors.
• Perfect for Parties: These beefy shotgun shells are guaranteed to be a hit, especially for a Fourth of July bash or game day. Your guests will be begging for you to share the recipe!

Key Ingredients

You’re going to love how all of these bold ingredients taste when they come together in one bite. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Manicotti Shells: These large, fat noodles are perfect for stuffing. Many shotgun shell recipes don’t cook the noodles, but after trying it that way, we don’t recommend it. The noodles don’t soften all the way and stayed crunchy. Doing a quick 3-minute boil easily fixes that issue!
• Ground Meat: We like to use a combination of ground beef and ground Italian sausage, but you can use any kind of ground meat you prefer. Chorizo is another great choice! We like to use hot ground sausage when we are not making them for the kids.
• Cheese: We used Colby Jack, but you can substitute this with Monterey Jack, sharp cheddar, or any similar melty cheese.
• Cream Cheese: It needs to be room temperature, so don’t forget to leave it on the kitchen counter for an hour or so prior to using.
• Barbecue Sauce: Use your favorite brand! I typically go for the original Sweet Baby Ray’s as it’s slightly sweet and perfectly compliments all the spicy and savory flavors.
• Jalapeños: For mild heat, remove the seeds as that’s where most of the heat is. Or, if you like a little extra spice, leave the seeds in the mix.
• Bacon: Any brand/type of bacon will get the job done, but we prefer to use thick-cut bacon.

How to Make BBQ Shotgun Shells

Take a quick look at how to make these bbq shotgun shells, but please scroll down to the recipe card for full instructions! You can grill them, smoke them, or even oven bake or air fry them if you don’t want to have to go outside. If you are cooking them inside, feel free to add a 1/2 teaspoon of liquid smoke to the filling for a more authentic taste.

Chef’s Tips & Variations

• Stuffing the Shells: Make sure to press the meat all the way in, making sure there are no air bubbles in the middle. I find it easiest to add the meat mixture from just one side, that way you know it’s full when it starts coming out the other side.
• BBQ Sauce: We like to brush them multiple times with bbq sauce throughout the cooking process to really caramelize the bacon and help to develop a deeper, richer flavor.
• Extra Spicy: For an extra fiery version, swap the jalapeños for serrano peppers or habaneros. You can also use a spicy bbq sauce.
• Add a Sweet Kick: Mix a little honey or brown sugar into the BBQ sauce for a subtle sweetness that balances the heat.
• Make It a Meal: Serve alongside creamy garlic mashed potatoes and grilled corn, sweet creamed corn, or these crispy corn ribs recipe for a complete dinner.

How To Prepare This Shotgun Shells Recipe in Advance

Yes you can make these ahead – just make sure that you do not cook the noodles any longer than 3 minutes or they can become soggy as they rest.

• Make Ahead: Assemble them in advance, stopping at the step of wrapping them in bacon (do not brush them with bbq sauce yet). Store them in the fridge in an airtight container for up to 48 hours.
• Ready To Cook: Remove them from the fridge 30 minutes before cooking. Brush them with bbq sauce and cook as directed. 

Say hello to your new favorite salmon recipe! Thanks to the air fryer, these salmon bites are super crispy with a juicy and flaky texture on the inside. I’ve tested countless variations of air fryer salmon bites, and this is the recipe that hits the sweet spot between simplicity and flavor. It’s all about using the right combination of spices and coarse panko breadcrumbs to enhance the salmon without overpowering it. And that garlicky and creamy dill sauce? It’s a must — trust me, you’ll want to drizzle it on everything!

Ingredients Needed

Besides the salmon, this recipe uses simple and affordable ingredients you likely have on hand. Below you will find helpful notes for key ingredients used to make this recipe for air fryer salmon bites. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Panko Breadcrumbs: I don’t recommend swapping these with any other type of breadcrumbs. Panko breadcrumbs are extra coarse and stick well to the salmon, creating the best crunch!
• Seasonings: I use a medley of paprika, garlic powder, onion powder, salt, and pepper. Feel free to change this mix up as desired – this recipe is very flexible.
• Salmon: Cut your salmon into 1-inch pieces. Try to make sure all of the pieces are about the same size so they cook evenly.
• Mayonnaise: You can use regular or low-fat, either one will work just fine for the dipping sauce. You could also use sour cream or Greek yogurt, but the final sauce will be less creamy and more tangy.
• Lemon Juice: I recommend using freshly squeezed lemon juice if possible!
• Fresh Dill: Using fresh dill will create the best flavor, but swapping in 1 teaspoon of dried dill will work in a pinch.

How to Make Air Fryer Salmon Bites

By air frying, you avoid the greasiness of deep frying and still get that perfect crunch. A salmon dinner with homemade sauce ready in under 30 minutes? Yes, please! Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.

How To Serve Salmon Bites

• Sauces: If the creamy garlic dill sauce doesn’t float your boat, no worries! This homemade honey mustard recipe, creamy sweet chili sauce, and tangy tzatziki sauce would pair perfectly as well.
• Tacos: Yes! Salmon bites make great crispy fish tacos. Toss them in warmed tortillas with mango slaw or corn salsa for the perfect bite!
• Bowls: You could also serve these over any flavor of rice bowl, salad bowl, quinoa bowl, etc. Add your favorite toppings, like this cilantro lime dressing, and dig in!

Chef’s Tips & Variations

• Pat Dry Before Breading: If your salmon is wet, pat it dry with paper towels to help the breadcrumbs stick and prevent any sogginess.
• Preheat Air Fryer: I know some air fryers say they don’t need to be pre-heated, but starting with a hot air fryer helps to create a crispy crust.
• Don’t Overcook: Salmon is cooked through when it flakes easily with a fork and reaches 145°F. Watch closely as some air fryers run a little hotter than others, there is nothing worse than dry fish!
• Line Air Fryer Basket: If things in your air fryer tend to stick, cut a round of parchment paper to fit the bottom of your basket. This ensures you won’t loose any of the crispy coating to the bottom of your air fryer.
• Make it Cheesy: Sprinkle up to 1/3 cup grated parmesan into the breadcrumb mix for a cheesy twist.
• Add Heat: Sprinkle in some cayenne powder, or red pepper flakes, to turn up the heat.

Key Ingredients

Below you will find helpful notes for key ingredients used to make this recipe for beef stew with dumplings. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Beef: Stew meat or chuck roast are best for making stew
• Vegetables: Carrots, celery, peas, diced onion and fresh garlic. You will need a can of canned tomatoes (whole or crushed) and tomato paste. Feel free to mix in other veggies if you want to clean out your produce drawer!
• Seasonings: There’s room for creativity here. Be sure to comment below and let me know if you added anything different!
• Thickeners: I use both all-purpose flour and cornstarch to achieve the very best consistency.
• Russet Potatoes: Yukon Gold potatoes are a great swap.
• Parmesan Cheese: Make sure it’s freshly-grated and not bottled for the best flavor and texture.

How to Make Beef Stew with Dumplings in the Crockpot

Browning the beef and making the dumplings is pretty much all you have to do. The crockpot takes care of everything else! Below you will find helpful notes for key ingredients used to make this recipe for slow cooker beef stew recipe. Scroll down to the recipe card below for the full ingredient list and exact amounts!

Chef’s Tips & Variations

• Don’t Over-Crowd Beef: Use a large skillet to brown the meat and work in batches if needed. Leave at least 1/4″ space between the pieces of beef. If not, the meat will “sweat” instead of browning and the juices won’t lock in.
• Avoid Over-Mixing: Combine the dumpling dough until just-combined. Over-mixing can lead to dense, rubbery dumplings.
• Swap the Dumplings: You can bake a batch of biscuits to serve on the side and dip into the stew. Or use biscuits for dumplings, like in my slow cooker chicken and dumplings. If you aren’t a potato dumpling fan, use my drop dumpling recipe from my homemade chicken and dumplings recipe instead.
• Add Pasta Instead: Not a dumpling fan? Boil 1 to 2 cups penne or fusilli pasta according to package instructions. Drain it and stir into the stew during the last 10 minutes of cooking.
• Add Beer: Swap 1/4-1/2 of the beef broth for a Stout or Pale Ale beer for added depth and flavor.
• Paper Towel Trick: Does the lid of your crockpot create a lot of condensation? Lay a paper towel over the top of the crockpot, before placing the lid on to cook the dumplings. It will catch any falling condensation!

What to Serve with Crockpot Beef Stew

Honestly, this is a meal all by itself! However, you could always freshen up your plate with a veggie like air fryer asparagus or mashed cauliflower. And if you’re anything like me… you’ll want to wrap up this cozy meal with something equally as comforting, like dutch apple pie!

Why I Love This Instant Pot Carnitas Recipe

I think the Instant Pot might just be my favorite kitchen gadget… but don’t tell the Crockpot I said that. There’s just nothing better than making tender, flavorful, crispy pork carnitas in just 1 hour! With this easy recipe, I really just have to sear the meat. Then, the pressure cooker does all the rest of the work for me. I love making this carnitas recipe on game day so I can actually hang out and enjoy myself without hovering over a stovetop! Check out even more reasons I’m so obsessed with this quick recipe:

• Easy: Sear the pork and then toss everything into the Instant Pot to let the carnitas practically cook themselves!
• Crispy & Flavorful: Cooked with salsa verde, citrusy mojo marinade and fresh garlic, these carnitas are exploding with flavor. Pan fry them to crisp the edges to take them to the next level!
• Budget Friendly: With just 5 ingredients, these carnitas won’t break the bank and are way cheaper than takeout.
• Versatile: Served in tortillas, a burrito bowl, lettuce wraps, sandwiches or in an omelette, the options are endless.

Key Ingredients

Below you will find helpful notes for key ingredients used to make this recipe for pressure cooker carnitas. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Boneless Pork Roast: Feel free to use a pork butt or boneless pork shoulder.
• Vegetable Oil: Corn and canola oil are great as well.
• Salsa Verde: Any store-bought salsa verde is okay as long as it’s not avocado-based!
• Mojo Marinade: Use my homemade version or if using store-bought, I find the Badia mojo to have the best flavor.
• Garlic: Fresh garlic really is best for flavor, but garlic powder will work in a pinch.

How to Make Carnitas in Instant Pot

Just 3 simple steps are needed to make pork carnitas in instant pot: sear, cook and shred! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.

Chef’s Tips & Variations

• Add Onion: Cut a large yellow onion into quarters and add the pieces to the Instant Pot. It’ll release lots of fragrance and flavor. You can also add thinly sliced onion when you sauté the pork with the garlic!
• Crisp in Oven: Skip the pan-frying and spread out the carnitas on a baking sheet. Broil them for few minutes, watching closely, until crispy.
• Chop Them: Chopping the carnitas will give you a meatier bite. Use a large knife to chop the carnitas into small chunks if you don’t want to shred them.
• Make it Spicy: The best way to boost the heat is to use a spicy salsa. You can also add a diced jalapeño or Serrano peppers.
• Crockpot: I have a slow cooker carnitas recipe if you prefer!
• Save the Cooking Juices: Use as a base for my arroz con pollo or Mexican soups like this pork pozole verde!
• Stovetop: My stovetop pork carnitas recipe is always a huge hit!

What to Serve with Pork Carnitas

Instant Pot carnitas are the perfect dinner with homemade corn tortillas or flour tortillas for tacos and burritos. Serving them over mexican rice for a bowl-style meal is great too. For bean sides, try my refried beans, charro beans or Cuban black beans.

Why I Love This Slow Cooker Corn Casserole

I was born and raised in Texas, which means I have a very deep love for all things Southern in my kitchen! This corn pudding recipe is a must-make on just about every major holiday for my family. It’s one of those traditional sides that Christmas and Thanksgiving just wouldn’t be complete without. And with that being said… I’ve been known to plug in the Crockpot for this corn casserole recipe on regular weeknights as well! Here’s what I really love about this easy recipe:

• Always a Hit: From a bbq to the holidays, crockpot corn casserole is always a crowd favorite. It is both sweet and savory, making it perfect alongside just about any main dish.
• Beginner-Friendly: You don’t need any experience to ace this easy casserole. Just mix everything together, set the crockpot and forget it until you’re ready to serve!
• Creamy: Creamed corn, butter, sour cream, cheddar cheese and cream cheese combine to create an ultra rich corn casserole.
• Save Oven Space: This corn casserole crockpot recipe will save you oven space and travels easily in the slow cooker.

What Is Corn Casserole?

Corn casserole, also commonly called corn pudding, is a traditional Southern side dish. It’s made with different kinds of corn: canned corn kernels, creamed corn and cornbread mix. Butter, milk, sour cream, cheese and eggs are added for creamy richness. Everything is blended and cooked until crisp around the edges, with a soft and creamy pudding-like center.

Key Ingredients

Sliced fresh green onions add texture and a savory flavor among all the sweet creaminess. Below you will find helpful notes for key ingredients used to make corn pudding in the Crockpot. Scroll down to the recipe card for the full ingredient list and exact amounts!

• Sweet Corn: Use canned, frozen or fresh kernel corn.
• Creamed Corn: This is the key ingredient to get the sweet and creamy texture! Don’t swap it for anything else.
• Butter: Reduce the added salt by 1/4 teaspoon if you use salted butter.
• Sour Cream: Don’t use Greek yogurt for this, you need the fat from sour cream.
• Cheese: Cheddar is my favorite, but any shredded cheese will work. If you have the time to freshly shred it right off the block, even better.
• Milk: Whole milk is best. 2% will work too.
• Cornbread Mix: Jiffy cornbread mix is my favorite, but use whichever one you want. The box may also say corn muffin mix instead of cornbread mix.
• Granulated Sugar: Light brown sugar is a great swap.
• Cream Cheese: Full-fat will create the best creamy texture.

How to Make Slow Cooker Corn Casserole

Set the crockpot to cook on HIGH or LOW depending on how much time you have before serving. Below is a quick overview, but please scroll to the recipe card at the bottom of this post for full instructions.

Chef’s Tips & Variations

• Don’t Over-Mix: Only stir the batter until just-combined. Over-mixing can lead to a rubbery casserole.
• Southwestern Twist: Add a 4 oz can of drained diced green chilis for tangy heat. For more heat, you can use a diced jalapeño.
• Swap the Cheese: Shredded cheddar cheese is the traditional choice. However, you can also use shredded mozzarella, Colby Jack or even pepper jack cheese.
• Hold the Sugar: You can skip the added sugar for a slightly less sweet, more savory corn pudding.
• Add Bacon: Crumble some cooked bacon and mix it into the pudding for added smokey goodness.

What to Serve with Corn Pudding

Often served for the holidays or summer bbq, this crockpot corn casserole pairs well with just about anything! Here are a few tasty ideas:

• Holiday Mains: This impressive orange glazed ham or best Thanksgiving turkey are great options. Don’t forget the turkey gravy!
• Summer BBQ: Try my favorite slow cooker pulled pork or easy oven pulled bbq chicken. Add the best baked beans and you have a complete feast!
• More Vegetable Sides: Impress your guests with this homemade green bean casserole or easy crockpot green beans. We also love these creamy make-ahead mashed potatoes for the holidays!

Why We Love This Easy Crockpot Chicken Taco Recipe

This is a go-to weeknight dinner in our house! When we can find something easy that the kids love just as much as we do, it quickly becomes part of our weekly dinner rotation. We love that you can toss this recipe together in the morning and have it ready to go by dinnertime with very little effort. If your house is as crazy as ours, you’ll love having this easy crockpot chicken taco recipe this simple on hand! Check out why it’s such a must-make:

• Minimal Effort: This is a “toss-it-and-forget-it” dinner. Everything goes straight into the crockpot and slow cooks until you’re ready to shred the chicken and eat!
• Versatile: Use any jarred salsa or canned tomato variety. Make them mild or spicy, and you can even add canned beans, onion and corn for more veggies!
• Tacos, Burritos, & More: You can use this chicken for so much more than just tacos! We love it in burrito bowls with cilantro lime rice, over tortilla chips for nachos, in burritos, and so much more.
• Hearty: Spoon this protein-rich filling into your favorite tortillas and top with shredded cheese and all your favorite toppings. A couple of these tacos guarantees a satisfying meal.
• Budget Friendly: When chicken goes on sale, stock your freezer. With just 3 more simple and inexpensive ingredients, these shredded chicken tacos are the perfect week night go-to!

Key Ingredients

You only need four simple ingredients to make shredded chicken tacos in a slow cooker for the perfect taco night. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Chicken: Boneless, skinless chicken breasts, chicken thighs or a combination of both.
• Taco Seasoning: This is my favorite store bought taco seasoning.
• Rotel: Canned, strained Rotel will give the chicken a juicy flavor punch. Use mild, original or hot depending on your spice preference. (Substitution options are listed in the tips section below!)
• Lime Juice: Freshly-squeezed lime juice balances all the flavors. No lime? Substitute lemon.

How to Make Crockpot Chicken Tacos

These slow cooker shredded chicken tacos require almost no effort. If you can add ingredients to a crockpot and turn it on, you’ve got this! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.

Chef’s Tips and Variations

• Rotel alternatives: Use your favorite salsa, like this smoky salsa morita for an authentic flavor or salsa verde for a fun twist. You can use plain canned diced tomatoes. However, I recommend adding diced jalapeños, Serrano peppers or a can of diced green chiles for flavor.
• Add some veggies or beans: Add extra veggies like diced onions, bell peppers, corn and spicy peppers. For a fiber boost, add a can of drained beans!
• Using frozen chicken: You can make this with frozen chicken breasts, just make sure to allow them the full 8 hours to cook.
• Hand mixer hack: Use a hand mixer on low to shred the chicken quickly. Watch for flying bits to avoid burns.

What To Serve With These Crockpot Shredded Chicken Tacos

• Toppings: Pico de gallo is a favorite! We also love corn salsa, traditional restaurant style salsa and spicy salsa ranchera. You can never go wrong with guacamole of course!
• Rice & Beans: We love this authentic Mexican rice and charro beans or refried beans! Or go with white rice (we love this arroz blanco recipe) and these flavorful Cuban black beans!
• Tortillas: Make some homemade flour tortillas or corn tortillas to really step up your taco Tuesday game.
• Plantains: Maduros (sweet plantains) or crispy fried tostones would both pair well on the side.
• Corn: Mexican street corn salad or whole Mexican street corn are both delicious options!

What To Know: Slow Cooker Pulled Pork

• No Searing Needed: Only 5 minutes of prep time!
• Tender and Juicy: Fall-apart-tender and so easy to shred.
• Feeds a Crowd: Perfect for parties, potlucks, or family dinners.
• Only 5 Ingredients: But still packed with flavor!
• Hands-Off Cooking: The slow cooker does all the work.
• Great for Meal Prep: Freezes great with lots of serving options.

When I first moved to Florida over 20 years ago, pulled pork was a brand new discovery. Thankfully our neighbor shared her amazing crock pot pulled pork recipe with us, and we’ve been making it this way ever since. The tender, juicy meat, coated in sweet and smoky bbq sauce, is always a crowd favorite. You will find us making this pulled pork, alongside a batch of crispy pork belly burnt ends and this bbq shotgun shells recipe, all summer long.

If your cut of pork has a thick fat cap on one side, you can carefully remove the excess fat with a knife OR leave it on to moisten and flavor the pork. If keeping the fat cap, place pork in the slow cooker with the fat layer facing up, with the leaner side facing down.

Once the pork is fully cooked, easily remove the fat layer with tongs and discard it before shredding. *Tip* Use a slow cooker liner to make clean up extra effortless!

How Much Pulled Pork Per Person?

A good rule of thumb is to plan for about 1/3 to 1/2 lb of cooked pulled pork per adult. Keep in mind that pork loses about 40% of its weight during cooking (mostly moisture and fat). To get 2.5 lbs of cooked pork, you’ll need around 4 lbs of raw pork to start, which will feed 5 to 7 people.

What To Do With Leftover Pulled Pork?

Try it stuffed inside a baked potato for a hearty dinner, or my personal favorite — a pulled pork stuffed sweet potato. For a Tex-Mex style twist, go with these pulled pork quesadillas or pulled pork tacos. For a party or game day, serve these pulled pork sliders or a pulled pork crescent ring for an easy to grab appetizer.

More Easy Pork Recipes To Try

• Sweet, smoky, and satisfying — this pork and beans recipe is a delicious upgrade to the canned classic.
• Set it and forget it: these 5-ingredient slow cooker carnitas (or instant pot carnitas!) deliver bold, authentic flavors with minimal effort.
• Bold, brothy, and packed with flavor, you can’t go wrong with a rich pozole rojo and or zesty pozole verde.
• Take your taste buds on a tour with Puerto Rican pernil, Mexican carne adovada, and Cuban lechon asado — each one a must-make!

Why I Love This Crockpot Barbecue Meatballs Recipe

These juicy meatballs are the perfect party or game day appetizer! They’re low stress as can be – the slow cooker pretty much does everything for you. So, you can focus on getting yourself and everything else ready while your appetizer takes care of itself! I also love watching just how quickly these meatballs disappear. They’re so addictive! Check out why you’ll be happy to make these on Superbowl Sunday:

• Easy: Using frozen meatballs means you don’t have to do much work at all. Whisk together your sauce, toss everything into the crockpot, and let it do all the hard work!
• Party Ready: Stick a toothpick into them and set them on a platter for everyone to munch on during the game, or keep them warm in the slow cooker.
• Smoky: Liquid smoke and Worcestershire sauce make these bite-sized meatballs taste like they were on the grill all afternoon.
• Versatile: Making your own easy homemade bbq sauce with simple ingredients puts you in control. If you want your barbecue meatballs sweeter or spicier, you can easily adjust to fit your tastes.

Key Ingredients

Below you will find helpful notes for key ingredients used to make this recipe for slow cooker bbq meatballs. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Brown Sugar: You can use light or dark brown sugar.
• Honey: Maple syrup and agave nectar also work.
• Apple Cider Vinegar: White vinegar will also work, but apple cider vinegar is a little milder in flavor.
• Worcestershire Sauce: You can swap for A1 if you don’t have Worcestershire on hand.
• Garlic Powder: Finely chopped garlic is a good swap.
• Onion Powder: You can use all-garlic if you prefer.
• Red Pepper Flakes: Just a little for flavor, or double or triple to add some heat!
• Liquid Smoke: It’s similar to an extract and makes food taste like it was cooked over a grill. Be careful, a little liquid smoke goes a long way!
• Meatballs: Use your favorite frozen meatballs!

How to Make Crockpot BBQ Meatballs

It’s a set-and-forget bbq meatball recipe. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.

Chef’s Tips & Variations

• Homemade Meatballs: If you’ve got a family recipe for meatballs, use it! Avoid highly seasoned recipes that could make the mixture overwhelming. Make sure to cook the meatballs before adding to the slow cooker.
• Spicy: Add extra crushed red pepper flakes, cayenne pepper, or chili oil to taste for some heat.
• Tanginess: Omit the honey and add 1/4 cup apple cider vinegar for a tangier bbq sauce.
• Use Store-Bought: If you’re in a rush, use store-bought, plain bbq sauce. I like sweet baby rays. Still add the garlic powder, onion powder, red pepper flakes, and liquid smoke. Only add honey and brown sugar if you want to make it sweeter.

What to Serve with Crockpot BBQ Meatballs

• Appetizer: Serve them with other easy appetizers for an ultra saucy, smoky bite. My pulled pork crescent ring is a family-favorite. Chili cheese fries, turkey sliders, and air fryer chicken taquitos are great too. If you don’t want to cook a lot, go for my loaded guacamole or restaurant style salsa.
• Dinner: You can also serve them with garlic mashed potatoes for a hearty dinner!