These Slow Cooker Mississippi Smokies are a party favorite that’s incredibly easy to make! Little smokies sausages are slow-cooked in a tangy and savory sauce made with butter, pepperoncini peppers, and a blend of ranch dressing mix and au jus gravy mix. This recipe is perfect for game day gatherings, potlucks, or any occasion where you need a crowd-pleasing appetizer.

Why You’ll Love This Recipe

Effortless Appetizer: Simply toss the ingredients in your slow cooker and let it do the work! This recipe is perfect for busy hosts or anyone who wants a stress-free appetizer.
Flavorful and Addictive: The combination of savory smokies, tangy pepperoncini peppers, and a creamy sauce is simply irresistible. Your guests will keep coming back for more!
Versatile: Serve these Mississippi Smokies as an appetizer, a party snack, or even a main dish with mashed potatoes or rice.

Ingredients

Here’s what you’ll need to make these Slow Cooker Mississippi Smokies:

Little smokies sausages: Three 12-ounce packages, the star of the recipe.
Unsalted butter: Adds richness and flavor to the sauce.
Pepperoncini peppers: Whole, chopped, or sliced, adds a tangy and slightly spicy kick.
Pepperoncini juice: Adds extra flavor and helps create the sauce. You can substitute with low-sodium beef broth or water.
Ranch seasoning mix: Adds a tangy and savory flavor.
Au jus gravy mix: Enhances the savory flavor and creates a rich gravy.

Optional Garnish:

Freshly chopped parsley

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Slow Cooker Mississippi Smokies

Step 1: Combine Ingredients in Slow Cooker

Place the little smokies sausages in your slow cooker. Pour the pepperoncini juice (or substitute) over the sausages. Sprinkle the ranch seasoning mix and au jus gravy mix over the sausages, stirring to combine. Add the sliced butter and pepperoncini peppers on top.

Step 2: Slow Cook

Cover the slow cooker and cook on low for 2-3 hours, or until the sausages are heated through and the sauce is bubbling. Stir the mixture halfway through the cooking time to ensure even cooking.

Step 3: Serve

Serve the Mississippi Smokies hot, garnished with freshly chopped parsley, if desired.

Pro Tips for Making the Recipe

Don’t overcook: Overcooked sausages can become dry and tough. Cook just until heated through and the sauce is bubbling.
Adjust the spice level: Add more pepperoncini peppers or a pinch of red pepper flakes for extra heat.
Thicken the sauce: If you prefer a thicker sauce, mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the slow cooker during the last 30 minutes of cooking.

How to Serve

Party Appetizer: Serve these Mississippi Smokies as a crowd-pleasing appetizer for game day gatherings, potlucks, or holiday parties.
Game Day Snack: Set out a bowl of these smokies with toothpicks for easy snacking during the big game.
Main Dish: Serve the smokies over mashed potatoes or rice for a hearty and satisfying meal.

Make Ahead and Storage

Storing Leftovers

Let the Mississippi Smokies cool completely before storing them in an airtight container in the refrigerator for up to 3 days. This will prevent condensation from making the sauce watery.

Reheating

Reheat the smokies gently on the stovetop or in the microwave until warmed through.

FAQs

Can I use a different type of sausage?

While little smokies sausages are traditional for this recipe, you can experiment with other smoked sausage varieties, such as kielbasa or andouille.

Can I make this recipe spicier?

Yes, add more pepperoncini peppers, a pinch of red pepper flakes, or your favorite hot sauce to the slow cooker.

Can I make this recipe without a slow cooker?

Yes, you can make this recipe on the stovetop. Combine all the ingredients in a saucepan and simmer over low heat for about 30 minutes, or until the sausages are heated through and the sauce is bubbling.

Can I freeze this recipe?

It’s not recommended to freeze this recipe, as the sauce may separate and become watery upon thawing.