Game day approaches fast, and everyone is getting excited about it now. The food you serve matters a lot at any watch – party gathering. This is exactly why your slow – cooker appliance is so helpful. It handles the cooking process and keeps the food perfectly warm. These handy appliances really make game – day entertaining quite simple.
We’ve gathered 10 fantastic recipes using this tool. They help you feed hungry crowds very easily, right? Let’s check out the first group of recipes we have for you. It features a good mix of tasty dips, hearty chilis, and little handheld snacks. The slow – cooker appliances used for these dishes make things very easy.
This kitchen gadget really handles many different types of food items well. Getting these prepared before your guests arrive frees up a lot of time. You get to enjoy talking and hanging out with friends that way.
1. **Corn and Jalapeño Dip**: Need a simple dip for your gathering that always tastes wonderful? The Corn and Jalapeño Dip recipe is exactly what you’re seeking. This dip requires only eight simple ingredients that you have on hand. Minimal preparation time is a great advantage for game day. This creamy and cheesy dip shows that simple ingredients work fine indeed.
It creates something really special using those simple items you have. The dip has comforting cheese, sweet corn, plus a little jalapeño heat. It really hits just the right notes for everyone trying some. You’ll make this kind of dip more than once.
Because it is super easy and it tastes very good too. Serve the dip warm right from your slow cooker. It stays perfect for scooping all through the game – watching. You can dip tortilla chips, tasty crackers, or even fresh chopped vegetables. This easy dip is guaranteed to be a big hit with everyone trying it.
2. **White Chicken Chili**: Chili always stays popular as a game – day classic dish. It provides warmth and heartiness, satisfying all your hungry friends gathered.
This White Chicken Chili variation puts a slightly different spin on things. It is a flavorful and filling meal that you can make easily in the slow cooker. The beauty of this recipe is simply how easy it is to make it happen. Just pile the ingredients directly into the slow cooker for cooking.
This hands – off way is what you need for a game – day party. It lets flavors develop nicely over hours as they work together. The result is a chili that is rich and comforting; you would think it took a longer time. Having a big pot of chili is perfect for feeding all your friends. Guests can serve themselves whenever they feel hungry. This keeps refills simple throughout the entire game – watching.
White Chicken Chili
Equipment
- 1 Large Dutch Oven or Pot
- 1 Potato Masher For mashing half the beans
- 1 Cutting Board
- 1 Chef's knife
- 1 Measuring Spoons
Ingredients
Main
- 2 14.5-ounce cans white beans
- 1 tablespoon canola oil
- 1 medium jalapeno pepper minced
- 2 medium poblano peppers chopped
- 1 large onion chopped
- 4 garlic cloves minced
- Kosher salt and freshly ground black pepper
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ancho chili powder
- 4 cups low-sodium chicken broth
- 2 limes juiced, plus lime wedges, for serving
- 1 rotisserie chicken skin removed and meat shredded
- 1/4 cup chopped cilantro leaves
- Sour cream for topping
- Tortilla chips coarsely crushed, for topping
Instructions
- Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
- Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
- After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.
Notes
3. **Easy Enchilada Bake**: Enchiladas often seem like very complicated dishes for most people. This Easy Enchilada Bake recipe changes everything completely for you.
It is made specifically for use in your slow – cooker appliance. So preparing this beloved dish is easier than it has ever been. It delivers all the yummy enchilada tastes you really like, right? Putting this dish together easily in the slow – cooker appliance works fine. You can get that comforting layered enchilada goodness you crave, really.
This avoids the usual steps like rolling tortillas or baking multiple pans. The slow cooker helps tortillas, filling, and sauce meld nicely together. It creates a tender, flavorful bake that is incredibly satisfying for folks. This bake is guaranteed to be a crowd – pleaser every time you make it. It offers a very comforting taste that is familiar to everyone. It is a nice, hearty food that you can serve easily in bowls.
Buffalo Chicken Enchiladas
Equipment
- 1 9x13 inch Baking Dish
- 1 Large Mixing Bowl For the chicken filling
- 1 Medium Mixing Bowl For the hot sauce mixture
- 1 Microwave For warming tortillas
- 1 Spoon or Ladle For filling and saucing
Ingredients
Main
- 3 tablespoons unsalted butter melted, plus more for greasing the pan
- 4 cups shredded rotisserie chicken
- 8 ounces cream cheese at room temperature
- 2 cups shredded Cheddar
- 1 cup Buffalo-style hot sauce plus more for serving
- 1 bunch scallions thinly sliced, white and green parts separated
- 1/4 teaspoon ground cumin
- 16 corn tortillas
- 2 tablespoons crumbled blue cheese
- 2 tablespoons blue cheese dressing
Instructions
- Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
- Mix the chicken, cream cheese, 1 cup of the Cheddar, 1/3 cup of the hot sauce, white parts of the scallions and cumin in a large bowl until well combined. Stir together the butter, remaining 2/3 cup hot sauce and 3 tablespoons water in a medium bowl.
- Microwave the tortillas in batches until warm, softened and foldable, about 30 seconds. Keep warm between damp paper towels.
- Spoon a portion of the chicken mixture down the middle of each tortilla and roll up. Place them side by side, seam-side down, in the prepared pan. Pour the hot sauce mixture over the tortillas. Sprinkle with the remaining 1 cup Cheddar and the blue cheese and bake until the cheese is melted and bubbly, 15 to 17 minutes.
- Drizzle the blue cheese dressing over the enchiladas and sprinkle with the scallion greens. Serve with more hot sauce.
Notes
4. **Slow-Cooker Grape Jelly Meatballs**: Meatballs serve as a perfect appetizer for party time, you see. Using your slow cooker makes preparing them totally easy, really. These Slow – Cooker Grape Jelly Meatballs always remain a classic crowd – pleaser favorite. They have a unique sweet and savory glaze that folks find irresistible now. This amazing glaze comes together using just two simple ingredients too. The recipe’s magic comes from combining simple ingredients you have handy. You just mix chili sauce and barbecue sauce with grape jelly.
It sounds very unusual, but the combination works incredibly well, really. This creates a glaze that is sticky, tangy, and also slightly sweet. It beautifully coats the meatballs, perfect for guests to enjoy. Truly a dump – and – stir winner, minimal effort always gives big flavor. Serving these meatballs warm from the slow cooker keeps them ready all the time.
They stay tender, coated in that delicious glaze all through the game. These are little bites that guests find very addictive indeed. Your folks will keep returning to the slow cooker for more servings. It’s a guaranteed hit, an incredibly simple appetizer for hosts to manage.
Grape Jelly Slow-Cooker Meatballs
Equipment
- 1 Slow Cooker 4- to 6-quart size recommended
- 1 Stirring Utensil Spoon or spatula
- 1 Measuring Cups For wet ingredients
Ingredients
Main
- 2 cups chili sauce such as Heinz
- 1 cup grape jelly
- 2 tablespoons Dijon mustard
- 2 tablespoons cider vinegar
- 1 teaspoon hot sauce such as Tabasco
- One 32-ounce bag frozen cocktail-size beef meatballs
Instructions
- Stir together the chili sauce, jelly, mustard, vinegar and hot sauce in a 4- to 6-quart slow cooker. Add the meatballs and stir to coat with the sauce. Cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours.
Notes
5. **Slow-Cooker Chipotle Brisket Sliders**: Sliders are always a fantastic food option for game – day events. They are easy – to – hold, handheld snacks with a flavorful taste, great for people grazing. This Slow – Cooker Chipotle Brisket recipe takes your slider game up a notch now.
It uses tender, shreddable brisket meat that is completely infused. Delicious spices give it a perfect barbecue flavor that folks love. Your brisket meat gets slow – cooked until it is perfectly tender. This makes pulling it apart incredibly easy for you to see.
It is perfect for filling up all those small slider buns later. Garlic and chipotle chiles add a wonderful depth of flavor here. It creates a BBQ brisket that is far from ordinary – tasting. The slow cooker ensures that the meat stays moist and flavorful throughout the game. After cooking, piling the flavorful brisket meat onto little buns works great.
Slow Cooker Brisket with Brown Gravy
Equipment
- 1 Slow Cooker
- 1 Large Skillet For searing
- 1 Large Bowl For whisking liquids
- 1 Medium Pan For making gravy
- 1 Strainer To strain braising liquid
Ingredients
Main
- Canola oil for searing
- 1 2 1/2 to 3 pound brisket
- Kosher salt
- 1 bunch parsley stems reserved and leaves chopped
- 2 stalks celery with leaves chopped
- 1 bay leaf
- 1 14.5-ounce can beef broth
- 2 cups red wine
- 2 tablespoons tomato paste
- 1 .87-ounce packet slow cooker pot roast seasoning
- 2 medium onions chopped
- 2 large carrots sliced
- 2 8-ounce packages mixed wild mushrooms
- 1 .87-ounce packet brown gravy mix
- 1 cup cold water
- Special equipment: a slow cooker
Instructions
- In a large skillet, heat the canola oil over medium-high heat. Season the brisket on both sides with a generous pinch of salt. Sear the brisket in the hot pan until browned, about 4 minutes per side.
- To the slow cooker, add the parsley stems, celery and bay leaf. Put the seared brisket on top of the vegetables. In a large bowl whisk together the broth, wine, tomato paste, and pot roast seasoning. Pour the mixture over the brisket, top with onions, and cook on low, until the meat is fork-tender, about 4 to 6 hours. One hour before the brisket is done add the carrots, and mushrooms.
- Remove the meat, carrots, and mushrooms from the slow cooker and set aside. Strain the liquid into a medium pan over medium-high heat. In a small bowl, whisk together the gravy mix with 1 cup of cold water. Turn the heat to medium and whisk in the gravy mixture. Cook until thickened, about 2 minutes.
- Slice the brisket and arrange it on a serving platter. Serve it with the carrots, mushrooms, and gravy. Garnish with the reserved chopped parsley leaves and serve.
Notes
6. **Slow-Cooker Buffalo Chicken Dip**: Buffalo chicken dip practically means game – day snacking for folks. Making it using a slow cooker simplifies the whole process a lot.
This dip remains a classic choice, you see, and for good reason. It really hits the spot, tasting creamy, spicy, and nicely tangy. Your slow cooker keeps it wonderfully warm and gooey, ready to serve. The best thing about preparing this dip is that minimal time is involved. You can combine all the ingredients fast, set the cooker, and let the magic happen. This gives that perfectly melded cheesy, chickeny goodness that every person craves very much.
It is truly a game – day essential dish made in a very easy way. Serve this warm dip with lots of things for dipping always. Think about using some celery sticks for a classic match – up. Also, tortilla chips plus sturdy crackers are good choices indeed. Keeping it in the slow cooker on the warm setting works wonderfully.
Buffalo Chicken Dip
Equipment
- 1 Medium Saucepan
- 1 Mixing Spoon or Spatula
- 1 9-inch Pie Plate or Baking Dish
Ingredients
Main
- 8 ounces cream cheese
- 1/2 cup finely chopped celery
- 1/2 cup hot sauce recommended: Frank's
- 1 rotisserie chicken shredded
- 1 cup crumbled blue cheese
- Crackers bread or carrot sticks, for serving
Instructions
- Preheat the oven to 425 degrees F.
- In a medium saucepan over moderate heat, melt the cream cheese until smooth, about 3 minutes. Add the celery, hot sauce and chicken and mix well. Transfer the mixture to a 9-inch pie plate and sprinkle the crumbled blue cheese on top. Bake until hot and bubbly, about 25 minutes. Serve with crackers, bread or carrot sticks.
- What Makes This Recipe Really Sing: This has all the great flavors of Buffalo chicken wings without all the fat of the chicken skin and oil. Want to make it lighter? Feel free to use light cream cheese.
Notes
7. **Meatball Sliders with Tomato Sauce**: Here is another great slider choice you can make easily. This recipe relies on the strong power of the slow – cooker appliance.
It makes meatballs tender while they are simmering in tasty tomato sauce. You do need some stovetop prep for the meatballs first. But the slow cooker manages the crucial step of infusing them with flavor really well. The instructions tell you to prepare the meatballs and then refrigerate them. Put them on a baking sheet until you add them to the slow – cooker appliance.
This is a good tip for getting some preparation done before guests arrive. The key thing is to ensure that the meatballs are totally submerged in the sauce that is simmering there. Do this once they go into the cooker and start cooking. As the sauce simmers, it always gives flavor to the meatballs nicely. The slow – cooker appliance keeps everything warm and ready for you. You pile them onto slider buns whenever folks want them.
Neely's Meatball Sliders
Equipment
- 1 Large Bowl
- 1 Platter
- 1 Large Skillet
- 1 Medium Saucepan
- 1 Spoon
Ingredients
Main
- 3/4 pound ground pork
- 3/4 pound Italian pork sausage casings removed
- 1 teaspoon red pepper flakes
- 6 garlic cloves chopped, divided
- 1/2 cup panko bread crumbs
- 1/2 cup grated Parmesan
- 2 large eggs
- 1/4 cup chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper
- 4 tablespoons olive oil divided
- 1 onion chopped
- 1 20-ounce can tomato puree
- 1 14-ounce can diced tomatoes
- Soft rolls split horizontally
- Fresh basil leaves
- Shaved pecorino
Instructions
- Combine the ground pork and pork sausage, red pepper flakes, 2 cloves of the chopped garlic, panko, grated cheese, eggs, parsley, kosher salt and black pepper, to taste, in large bowl. Form into 2-inch-meatballs and set aside on a platter.
- Heat 2 tablespoons of the olive oil in large skillet over medium-high heat. Add the meatballs and cook until brown on all sides. Transfer to plate.
- Meanwhile, start the sauce. Add the 2 tablespoons of the remaining olive oil to a medium saucepan over medium heat. Add the onion, and the remaining garlic. Saute until the onion begins to brown, about 4 to 5 minutes. Season the onions with salt and pepper, to taste. Add the tomato puree and the tomatoes and bring to a boil. Reduce the heat, stir in the meatballs and simmer the sauce, stirring occasionally, for 45 minutes.
- To serve, put a meat ball on the bottom of each roll and drizzle lightly with some sauce. Top with a basil leaf and some shaved pecorino. Cover with the roll tops and transfer to a platter. Serve warm.
Notes
8. **Pork Carnitas Nachos**: Nothing says game day quite like a big platter of nachos. They are perfect for sharing and snacking throughout the afternoon. These Slow – Cooker Pork Carnitas Nachos are definitely made for game – day entertaining. They promise to be a surefire hit with everyone watching.
Using the slow cooker means you get incredibly tender, flavorful meat for this. This pork is ideal for piling high on the chips you serve. This method ensures that the pork stays moist and succulent too. It is true that it absorbs all those wonderful spices and aromas as it cooks low and slow. Once the pork is ready, assembling nachos is easy indeed. Just layer up your chips, the delicious carnitas, cheese, and all your favorite toppings quickly.
The beauty of using slow – cooked carnitas for your nachos lies in the depth of flavor they offer. The amazing texture is another great point about this dish. It transforms simple snacks into substantial dishes that everyone enjoys. This is a dish that can truly stand alone as the main event on your game – day spread tonight.
Instant Pot Carnitas
Equipment
- 1 Instant Pot or Pressure Cooker Essential for rapid cooking
- 1 Cutting Board
- 1 Chef's knife
- 2 Forks or Shredding Claws For shredding cooked pork
- 1 Large Skillet or Baking Sheet For crisping the carnitas (optional, Instant Pot saute function can be used)
Ingredients
Main
- 1 6 pound pork butt roast
- 1.5 tablespoons salt
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon ground black pepper
- 0.5 teaspoon chile powder
- 0.5 teaspoon paprika
- 2 tablespoons olive oil or more to taste
- 1 cup orange juice
- 1 onion coarsely chopped
- 4 cloves garlic diced, or more to taste
Instructions
- Cut the pork butt into large chunks (about 2-3 inches) and pat them dry with paper towels.
- In a small bowl, combine the salt, dried oregano, ground cumin, ground black pepper, chile powder, and paprika.
- Rub the spice mixture generously all over the pork chunks.
- Set the Instant Pot to Sauté mode (High) and add the olive oil. Sear the pork chunks in batches until deeply browned on all sides, then remove them.
- Add the chopped onion and diced garlic to the pot and sauté for 2-3 minutes until softened, scraping up any browned bits from the bottom.
- Return the seared pork to the pot, pour in the orange juice, and add enough water or broth to come about halfway up the sides of the meat.
- Secure the lid, set the valve to Sealing, and cook on High Pressure for 60 minutes.
- Allow a Natural Pressure Release for at least 15-20 minutes, then carefully release any remaining pressure.
- Remove the pork from the pot (reserve the cooking liquid), place it in a large bowl, and shred it using two forks or shredding claws.
- To crisp, heat some reserved cooking liquid/fat in a large skillet over medium-high heat or use the Instant Pot's Sauté function. Add the shredded pork in batches and cook until crispy edges form, then serve.
Notes
9. **Queso Fundido**: Let’s dive into the wonderful world of melted cheese right away. This Queso Fundido recipe also offers a fantastic, rich start to the queso part of your list. It begins with a little stovetop action that sets the stage for the deliciousness you want.
You’ll sauté tomatoes, jalapeño peppers, and onions here first. Adding a splash of tequila gives some extra flavor depth. This aromatic base is important for building the queso’s complex flavor profile, you see. After this initial sauté is finished, you slowly add shredded Monterey Jack cheese over low heat. It melts into a smooth, gooey dip that is utterly irresistible for dipping.
While the initial sauté happens outside the slow – cooker pot, you know. The genius lies in transferring this molten cheese mixture afterward. This keeps the queso perfectly hot and dippable from kickoff through the final whistle, which is always needed. It ensures that delightful, stretchy cheese pull every single time someone dips, in fact. It’s a classic done right for your party guests to enjoy.
10. **One-Pot Sticky Chicken Wings**: Let us wrap up our list with another fantastic wing option for you. This option is perfect for getting that sticky, flavorful coating everyone loves so much. These One – Pot Sticky Chicken Wings are designed to be mostly made using the slow cooker you have. This helps minimize extra steps in the process too.
The slow cooker’s sauté function proves useful here for cooking well. It helps you cook the chicken wings until they are golden quickly. This happens before you add the rest of the ingredients to the pot. This initial browning step is important for developing flavor and texture. This applies to the wings before they are coated in the delicious glaze sauce later.
The glaze itself is a complex and flavorful mix inspired by Andrew Zimmern. It includes ingredients like ginger, chiles, star anise, cinnamon, sake, oyster sauce, soy sauce, mirin, and sugar. These are assembled over a low – heat setting on the stovetop. This creates a rich and sticky coating that infuses the wings. They continue to cook in this glaze while in the slow cooker. Keeping them warm in the slow cooker ensures they stay perfectly coated. They remain ready to be devoured when guests want them.
There you have it, perhaps for your party now. This is a full lineup of ten incredible game – day dishes for you. All are made easier because of the humble slow – cooker appliance you have. From cheesy dips and hearty chilis to flavorful sliders and wings for eating, these recipes prove you can serve a feast with minimal fuss.
Read more about: Some Incredible Greek Dishes You Can Make at Home That Are Miles Better Than Takeout
Sticky Honey-Soy Chicken Wings
Equipment
- 1 Cutting Board
- 1 Chef's knife For separating wing pieces
- 1 Shallow Dish or Bowl For marinating
- 1 Large Saute Pan
- 1 Tongs For turning wings while cooking
Ingredients
Main
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 1/2 cup honey
- Sesame seeds for garnish
- 2 pounds chicken wings
- 1 cup low sodium soy sauce
- 1 tablespoon grated fresh ginger
- 2 tablespoons chopped fresh cilantro leaves
- 2 cloves garlic minced
- 1/2 lemon juiced
Instructions
- Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces. Place wings in a shallow dish and pour over the soy sauce, ginger, cilantro, garlic, and lemon juice. Toss well to coat; marinate, refrigerated, for 2 hours.
- Remove wings from marinade and pat dry; season with salt and pepper. In a large saute pan over medium-high heat, melt the butter in the olive oil. When the butter stops foaming, add the honey and chicken wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat them as the glaze reduces. Cook until the wings are sticky and cooked through. Garnish with sesame seeds and serve.
Notes
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