Crock-Pot Dill Pickle Saltines! Saltine crackers coated in a dill pickle seasoning and cooked in the crockpot until crispy and delicious! Pickle lovers this one is for you!
What types of crackers can I use for this recipe?
The nice thing about this recipe, is just about any type of cracker will work. The regular size saltine crackers, the little mini saltines, or even the oyster crackers can make this recipe pop!
How should I store the Crock-Pot Dill Pickle Saltines?
These crackers need to be store in an air tight container or a ziploc type bag. Make sure the crackers are dry before adding them in an air tight container. The crackers can be spread out on a piece of wax paper and tossed after cooking. This will help make sure each cracker is no longer wet and will help with storage. The crackers will last 5 to 7 days in an air tight container.
- 1 5-6 qt slow cooker
- 1 11oz box of mini saltines
- 1/4 cup unsalted butter melted
- 2 tablespoons dill pickle juice
- 1/2 teaspoon dried garlic
- 1 package dry ranch seasoning
- 1/2 teaspoon dried dill
- In a small mixing bowl, mix the butter, dry ranch dressing, dried dill, garlic and dill pickle juice.
- Add the liquid to a gallon zip lock.
- Next add the mini saltines and seal the bag.
- Shake the bag until the liquid has evenly covered the crackers.
- Add the coated crackers to the crock-pot and place the lid on the crock-pot.
- Cook on HIGH, stirring every 10 minutes or so, until the crackers are toasted and no longer wet. About 2 hours.