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.
Servings 25 servings
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
Storage:
- 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