Crock Pot BBQ Cocktail Sausage Soup

The first time I made this soup was during a snowed-in weekend when I had a fridge full of random cocktail sausages from a party I never hosted. My roommate walked in, took one whiff of the slow cooker, and cancelled her dinner plans immediately. Now it is the most requested dish at every single gathering.

Last winter I brought this to a potluck and someone actually asked for the recipe before even taking a second bite. Something about that smoky BBQ sweetness just makes people feel at home. I have since started doubling the recipe because the leftovers vanish faster than you can say seconds.

Ingredients

• 1 lb smoked cocktail sausages: These little guys are already fully cooked and packed with smoky flavor that only gets better as they simmer
• 1 medium yellow onion: Finely chopped so they melt into the soup instead of sitting in big chunks
• 1 red bell pepper: Adds a subtle sweetness and gorgeous color contrast against the dark BBQ broth
• 2 cloves garlic: Minced fresh because jarred garlic never quite hits the same aromatic note
• 4 cups low-sodium chicken broth: Starting with low-sodium lets you control the salt level since the BBQ sauce brings plenty of savory depth
• 1 cup BBQ sauce: A tangy style works best here to balance out the sweetness from the apricot jam
• 1/2 cup apricot jam: The secret ingredient that transforms this from ordinary soup into something people will remember
• 1 can diced tomatoes: Drain them well so they add body without making the soup too thin
• 1 tbsp Worcestershire sauce: Deepens the savory notes and adds that umami richness
• 1 tsp smoked paprika: Doubles down on the smoky flavor without adding heat
• 1/2 tsp black pepper: Freshly ground makes a noticeable difference
• 1/4 tsp cayenne pepper: Optional but I highly recommend it for that gentle warmth in the back of your throat

Instructions

Prep your ingredients:

Slice the sausages into bite-sized rounds, chop the onion until it is fine, dice the bell pepper into small pieces, and mince the garlic cloves until they are practically paste.

Build the base:

Toss the sausages, onion, bell pepper, and garlic right into your slow cooker. No need to pre-cook anything.

Create the liquid gold:

Pour in the chicken broth, BBQ sauce, and scoop in that apricot jam. Stir until the jam dissolves completely into the warm broth.

Add the layers of flavor:

Dump in the drained tomatoes, Worcestershire sauce, smoked paprika, black pepper, and cayenne if you are feeling brave. Give it a gentle stir to combine everything.

Let the magic happen:

Cover and cook on low for 4 hours. Your kitchen will start smelling incredible around hour two.

The final taste test:

Taste the soup and add salt only if needed. Sometimes the BBQ sauce and sausages bring enough sodium on their own.

Save

My dad now requests this soup for every single football Sunday. He stands by the slow cooker with a spoon, sampling it every twenty minutes until I finally have to tell him to sit down and wait for the actual serving time. It has become our little tradition.

Making It Your Own

Swap the sausages for turkey or chicken versions if you want to keep the same flavor with less fat. I have made this with andouille sausage too and it brings a whole different level of spicy depth.

Serving Suggestions

Crusty bread is non-negotiable here. You need something to soak up that incredible broth. Sometimes I serve it over rice for a heartier meal that turns it into more of a stew.

Make It Ahead

This soup freezes beautifully so I always make a double batch. Just let it cool completely before portioning into freezer-safe containers. It keeps for up to three months and reheats like a dream on the stove.

• Label your containers with the date so you know when you made each batch
• Thaw overnight in the refrigerator instead of the microwave for better texture
• Add a splash of fresh broth when reheating if it seems too thick

Save

There is something so comforting about a soup that feels like a warm hug. I hope this becomes one of those recipes you turn to again and again.

Recipe FAQs

→ Can I make this soup spicier?

Add extra cayenne pepper or use chipotle BBQ sauce instead of regular. You can also include diced jalapeños with the vegetables for additional heat.

→ What type of sausages work best?

Smoked cocktail sausages are traditional, but you can substitute sliced kielbasa, bratwurst, or turkey/chicken sausages for a lighter version.

→ Can I cook this on high heat?

Yes, cook on high for 2-3 hours instead of low for 4 hours. The vegetables should be tender and flavors well combined before serving.

→ What should I serve with this?

Crusty bread for dipping, over cooked rice, or with a side salad. It also works well as an appetizer with crackers or small bread slices.

→ How long does this keep in the refrigerator?

Store in an airtight container for up to 4 days. The flavors often improve after a day. Reheat gently on the stove or in the microwave.

→ Can I freeze this soup?

Yes, freeze for up to 3 months. The texture may change slightly but the flavor remains excellent. Thaw overnight in the refrigerator before reheating.