With football season underway, game-day gatherings call for snacks that are easy to share. In one kitchen test, Erin McDowell used a slow cooker to make five appetizers: Italian meatballs, Buffalo wings, queso dip, three-cheese macaroni and cheese, and Buffalo chicken dip. All five performed well, but the wings were the standout after being slow-cooked and finished under the broiler.
Italian Meatballs Need a Doneness Check After Four Hours
The meatball recipe comes from Chef Savvy. Ground beef and pork are mixed by hand with eggs, breadcrumbs and other ingredients, then combined with chopped onion and parsley. The recipe yields about 24 meatballs, and the test produced the same number.
The meatballs are first placed on a lightly greased baking sheet and broiled for about four minutes on each side, until browned. They are then arranged in a single layer in the slow cooker and covered with crushed tomatoes, tomato paste, bay leaves, red pepper flakes and Italian seasoning. The meatballs cook on low for four hours.
After four hours, they still appeared not to be fully cooked, so the cooker was switched to high for another 30 minutes. Cooking times can vary by slow-cooker model and meatball size, so the meatballs should be checked for doneness before serving. The finished meatballs were juicy and evenly seasoned, while the tomato sauce had the deeper flavor that comes with extended cooking. They can be served as an appetizer or paired with pasta and the remaining sauce as a main course.
Buffalo Wings Get Crisp Skin Under the Broiler
The wing recipe is based on Spend With Pennies. Buffalo sauce, minced garlic, chopped yellow onion and brown sugar are mixed together and poured over the wings in the slow cooker. The wings used in the test had not been separated into drumettes and flats, which added some preparation time.
The wings cooked on low for three hours. Once confirmed fully cooked, they were transferred to a foil-lined baking sheet and brushed with the remaining sauce from the cooker. They were then broiled for about three minutes on each side, until the skin was crisp and lightly charred. The wings were served with blue cheese dressing, although ranch or another dipping sauce can also be used.
The slow cooker kept the meat tender, while the final broil supplied the crisp exterior. The heat level was moderate, with noticeable spice without becoming overwhelming. Concerns that slow-cooked wings would lack crunch were largely addressed, making this the most popular of the five appetizers in the test.
Martha Stewart’s Queso Uses Few Ingredients
Martha Stewart’s queso dip requires only a short list of ingredients. American cheese and pepper jack are placed in the slow cooker and mixed with a small amount of cornstarch, evaporated milk and a can of diced tomatoes with green chiles. The mixture is stirred until smooth and seasoned with salt.
The dip cooks on low for two hours, until it begins to bubble and thickens slightly. Sliced jalapeños, red onion and cilantro are added before serving. The two cheeses work well together, while the tomatoes and green chiles add flavor. The finished dip was neither overly thick nor runny. Its simple preparation also makes it practical for serving a group.
Three-Cheese Macaroni Cooks on High for About 90 Minutes
Martha Stewart’s slow-cooker macaroni and cheese uses three cheeses: three cups of sharp white cheddar, one cup of Gruyère in the sauce, and Parmigiano-Reggiano in the breadcrumb topping. The preparation begins by softening onion in one tablespoon of butter. The onion is then added to the slow cooker with the cheeses, two cans of evaporated milk, two cups of regular milk, one teaspoon of Dijon mustard, salt, pepper and uncooked macaroni.
The breadcrumb topping is made by processing two slices of bread, then cooking the crumbs in a pan until golden. The macaroni cooks on high for about an hour and a half. The three cheeses provide different layers of flavor, with the Gruyère adding a particularly pronounced smoky note and the onion contributing savory depth.
Buffalo Chicken Dip Stays on Low for Three Hours
The final recipe was Taste of Home’s Buffalo chicken dip. Its base combines crumbled blue cheese, cream cheese, sour cream and ranch dressing. The mixture is spread across the bottom of the slow cooker and topped with shredded chicken. Rotisserie chicken can be used, or, as in this test, chicken breasts can be cooked and pulled apart with a fork.
Buffalo sauce is poured over the chicken, followed by a layer of chopped American cheese. The dip cooks on low for three hours, until heated through and beginning to bubble. The cooker is then switched to warm, another layer of American cheese is added, and the lid stays on until the cheese melts. Chopped scallions finish the dish.
The dip was creamy, with a balanced mix of hot sauce, chicken and cheese, and worked well with tortilla chips. Together, the five recipes offered a mix of meat-based snacks, cheese dips and macaroni. The wings stood out in particular because the combination of slow cooking and broiling addressed the common problem of slow-cooked food lacking a crisp surface.