Slow-Cooker Appetizers Perfect for Christmas Entertaining

By Jenna Sims

Whether you're hosting a party before Christmas or need a quick bite to hold your crowd over until Christmas dinner is served, these slow-cooker appetizers will do the trick. You'll have more time to dedicate to the main dish when you let your slow cooker take care of the appetizer. Convenience items like frozen meatballs can easily be dressed up to create delicious Chipotle-Barbecue Meatballs with just a few ingredients. Plus, we bet you never knew a frozen bag of corn can be the secret to a crowd-pleasing dip with just a few minutes of prep time. With recipes this easy, you may want to make more than one to feed your hungry holiday guests.

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Hot-Sauce-and-Honey Chicken Dip

Hector Manuel Sanchez

Recipe: Hot-Sauce-and-Honey Chicken Dip

Store-bought rotisserie chicken and your slow cooker come together to make this easy, sweet and spicy dip.

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Corn and Jalapeño Dip

Photo: Hector M. Sanchez

Recipe: Corn and Jalapeño Dip

If you're expecting a large holiday crowd, you may want to double this recipe. 

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Tomato and Feta Dip

Jennifer Davick

Recipe: Tomato and Feta Dip

You can serve with whatever type of bread you have on hand for your holiday dinner.

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Chipotle-Barbecue Meatballs

Jennifer Davick

Recipe: Chipotle-Barbecue Meatballs

The prep for this popular appetizer couldn't be easier thanks to frozen meatballs and bottled barbecue sauce. 

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Baked Pimiento Cheese Dip

Photo Jennifer Davick, Prop Stylist: Missie Crawford, Food stylist: Toni Brogan

Recipe: Baked Pimiento Cheese Dip

Give the dip a quick stir before serving. 

 

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Crawfish Dip

Greg DuPree

Recipe: Crawfish Dip

Cooking this dip in a slow cooker will ensure it stays warm until you're ready to serve.

 

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Meatball Sliders with Tomato Sauce

Hector Manuel Sanchez

Recipe: Meatball Sliders with Tomato Sauce

This is an appetizer that will be enjoyed by both kids and adults.

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Artichoke and Crabmeat Dip

Jennifer Davick

Recipe: Artichoke and Crabmeat Dip

When making this dip, try to leave the prized chunks of lump crabmeat as intact as possible.

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