Crock Pot BBQ Cocktail Sausage Soup (Printer-Friendly)

Smoked cocktail sausages slow-cooked in a tangy BBQ and apricot broth with vegetables and spices.

# What You'll Need:

→ Meats

01 - 1 lb smoked cocktail sausages, sliced into bite-sized pieces

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced

→ Liquids & Bases

05 - 4 cups low-sodium chicken broth
06 - 1 cup tangy-style BBQ sauce
07 - 1/2 cup apricot jam or preserves
08 - 1 can (14.5 oz) diced tomatoes, drained

→ Seasonings

09 - 1 tablespoon Worcestershire sauce
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon black pepper
12 - 1/4 teaspoon cayenne pepper, optional for heat
13 - Salt to taste

# Step-by-Step Guide:

01 - Add sliced cocktail sausages, chopped onion, red bell pepper, and minced garlic to the slow cooker.
02 - Pour chicken broth, BBQ sauce, and apricot jam into the slow cooker. Stir until jam is fully dissolved and mixture is well combined.
03 - Incorporate drained diced tomatoes, Worcestershire sauce, smoked paprika, black pepper, and cayenne pepper if desired. Stir gently to distribute seasonings evenly.
04 - Cover and cook on low setting for 4 hours until vegetables are tender and flavors have fully melded together.
05 - Taste soup and adjust salt as needed. Serve hot, garnished with fresh chopped parsley if desired.

# Expert Tips:

01 -
  • It's the kind of comfort food that makes people pause mid conversation and ask what's in the pot
  • Your slow cooker does all the work while you go about your day
  • The sweet and tangy flavor profile works for both picky eaters and adventurous food lovers
02 -
  • Draining the diced tomatoes is crucial, otherwise the soup turns into a thin, watery disappointment
  • The apricot jam needs to fully dissolve into the hot broth before the slow cooking starts, or you'll end up with sticky, concentrated sweet spots
  • Resist the urge to cook on high to speed things up, the flavors need those 4 hours on low to properly marry
03 -
  • Turkey or chicken sausages work surprisingly well and make the soup feel lighter without sacrificing flavor
  • If the soup feels too thin after cooking, mash a few sausages against the side of the slow cooker to naturally thicken the broth
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