Slow Cooker Hot Dogs
These easy, hands-off Slow Cooker Hot Dogs are beyond simple to prep in 5 minutes, smoky and delicious, and perfect to feed a big crowd for parties, entertaining, or just a no-fuss meal.
It doesn’t get more classic than a great hot dog with a good snap in a soft bun. And with this Slow Cooker Hot Dog recipe, you can serve a bunch all at once! These dogs are the easiest, hands-free way to whip up a big batch when feeding a large, hungry group, and with an incredibly simply method thanks to the slow cooker, these hot dogs require next to no prep time, have big flavor payoff, and clean-up is minimal. They’re almost too good to be true, almost.
Perfectly cooked every time, these Slow Cooker Hot Dogs are fool-proof and great to serve with a toppings bar packed with all your favorite condiments, so everyone can dress their dog the way they like. They’re the perfect party food, game day snack or dinner for a crowd, and they’re craved by all ages, making them a win all around. Hurry up and break out your slow cooker, and happy (slow) cooking!
If you’re a hot dog lover like us, be sure to try our Hot Dog Burnt Ends for a smoky shortcut version of a BBQ staple and these easy handheld Homemade Corn Dogs, too.
Why You’ll Love This Recipe
- Hands-Off Method For Big Batch Cooking: This is a great, super easy way to make and serve up a bunch of hot dogs at one time. No standing at the grill needed.
- Space-Saving Recipe: With the help from one slow cooker, your stove and grill space is freed up for other dishes and prep.
- Hot Dogs Stay Warm: This is the perfect way to keep your hot dogs warm for hours. Serve them hot, and they’ll stay that way at any party or gathering when entertaining.
- Simple and Satisfying: These are great for parties, but also simple and delicious enough for a quick hands-off weeknight dinner when you need something no-fuss.
Ingredients
- Beef Hot Dogs: Smokey and beefy with the perfect snap, use your favorite brand.
- Hot Dog Buns: Pillowy and soft, any store-bought variety will do.
Optional Toppings:
- Ketchup: A classic, albeit controversial at times!
- Mustard: A signature zesty condiment and a personal favorite. Use classic yellow, brown, or grainy.
- Relish: Sweet or dill, or both.
- Diced Onions: For a tangy, sharp bite.
- Chili: We love the idea of a chili dog — use your preferred store-bought brand or homemade if you have it on hand.
- Cheddar Cheese: Sharp and bold, grate your own.
- Jalapeños: For a little kick and spicy heat.
- Sauerkraut: For that classic ballpark dog.
- Pickles: Adds a little briney, tangy bite.
How To Make Slow Cooker Hot Dogs
1. Stand the hot dogs upright around the edge of a 6-quart slow cooker, then continue filling the center until all 60 hot dogs fit snugly. Do not add water.
2. Cover and cook on LOW for 2–3 hours or HIGH for 1–1½ hours, or until the hot dogs are heated through.
3. Turn the slow cooker to the Warm setting to keep the hot dogs hot throughout your party or event.
4. Serve on buns with your favorite toppings.
Expert Tips
- Don’t Add Too Much Liquid: No need to add any excess water or liquid unless the bottom of the slow cooker looks completely dry. Hot dogs just need enough to stay moist, not to be submerged, and they should release enough of their own juices naturally to steam and cook.
- Use the Warm Setting: Once the dogs are cooked and heated through, use the Warm setting to hold them at serving temperature for parties without overcooking them.
- Toast or Warm Buns Separately: When the hot dogs are almost ready, toast buns on the grill or in the oven, or wrap them in foil and hold them in the oven at 200°, or in a separate slow cooker on the Warm setting, for the best texture.
- Set Out a Toppings Bar: Use all of your favorites in squeeze bottles, bowls, and jars so guests can build their own dogs to their liking.
Variations
- Add Sliced Onions and Peppers: Add these into the slow cooker for a sautéed topping that cooks alongside of the dogs.
- Cook Hot Dogs in Beer: Use beer instead of water for a deeper flavor.
- Try Different Hot Dog Varieties: There are so many great options to choose from these days — try all-beef, turkey and even plant-based for a variety.
- Make Chili Dogs: Serve Chili and cheese on the side for chili dogs.
Storage
Store leftover hot dogs in with any of their juices in a shallow, airtight container in the fridge for up to 4 days. This will keep them moist and prevent them from drying out. To reheat, warm them in a small amount of boiling water on the stove, in the toaster oven for some char, or in the microwave for a few seconds.
You can freeze leftover dogs, too. Wrap them individually or store them in a freezer-safe food storage bag and they’ll keep for up to 2 months. Thaw in the fridge overnight before serving again, and reheat as instructed above.
Make these hot dogs in advance — you can cook them, then keep them on the Warm setting for up to 3 hours until it’s time to serve.
FAQs
They can stay on the Warm setting for up to 3 hours. After that, we suggest removing the dogs from the slow cooker and either enjoying or storing in the fridge for another meal.
No, the hot dogs should release enough of their own juices to steam. If the bottom of the slow cooker appears dry, you can add a splash of water, but you don’t need a ton of liquid — the dogs do not need to be submerged.
Yes, you can, just be sure to separate them first so they cook evenly. Then, cook them on the high setting for 2-3 hours.
Wrapping buns in foil, then placing them in a 200° oven will keep them warm without drying them out. Alternatively, you could place them in a separate slow cooker on the Warm setting.
More Easy Slow Cooker Recipes
- Slow Cooker Cheesy Potatoes
- Slow Cooker Marry Me Chicken
- Easy Slow Cooker BBQ Pulled Pork
- Slow Cooker Chicken Tortellini Soup
Slow Cooker Hot Dogs
Ingredients
- 60 beef hot dogs
- 60 hot dog buns
Optional toppings:
- Ketchup
- Mustard
- Relish
- Diced onions
- Chili
- Shredded cheddar cheese
- Jalapeños
- Sauerkraut
- Pickles
Instructions
- Stand the hot dogs upright around the edge of a 6-quart slow cooker, then continue filling the center until all 60 hot dogs fit snugly. Do not add water.
- Cover and cook on LOW for 2–3 hours or HIGH for 1–1½ hours, or until the hot dogs are heated through.
- Turn the slow cooker to the Warm setting to keep the hot dogs hot throughout your party or event.
- Serve on buns with your favorite toppings.
Notes
- Store leftovers with any of their juices in a shallow, airtight container in the fridge for up to 4 days. This will keep them moist and prevent them from drying out. To reheat, warm in a small amount of boiling water on the stove, in the toaster oven for some char, or in the microwave for a few seconds.
- Freeze leftovers: wrap them individually or store them in a freezer-safe food storage bag and they’ll keep for up to 2 months. Thaw in the fridge overnight before serving again, and reheat as instructed above.
- Make these hot dogs in advance — you can cook them, then keep them on the Warm setting for up to 3 hours until it’s time to serve.
- Slow Cooker Capacity Guide:
2.5-quart slow cooker: Holds approximately 20–24 hot dogs
4-quart slow cooker: Holds up to 48 hot dogs
6-quart slow cooker: Holds up to 60 hot dogs
10-quart slow cooker: Holds 100+ hot dogs
