Perfect Crockpot Chili Cheese Dogs

Why You’ll Love This Recipe

I love how this recipe lets the slow cooker do all the work. Once everything’s prepped and in the crockpot, I can walk away and come back to perfectly cooked chili dogs ready to serve. Toasted buns keep things from getting soggy, and the cheddar cheese soup adds a creamy, rich texture to the chili that takes it to the next level. Whether I’m feeding a crowd or prepping ahead for dinner, this is one of those easy wins I keep coming back to.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup shredded cheddar cheese (freshly shredded melts best)

• 10 hot dog buns (toasted for better texture)

• 10 hot dogs

• 30 oz chili without beans (I use a quality brand like Wolf Brand)

• 10.75 oz condensed cheddar cheese soup

• 1 medium onion (diced into 1/4-inch pieces)

Directions

1. I start by dicing the onion into small 1/4-inch pieces and set it aside for topping later.

2. Next, I lightly toast the hot dog buns in a toaster or oven until golden and slightly crisp. This step makes a big difference—it keeps the buns from getting soggy once the chili is added.

3. I place all 10 hot dogs directly into my crockpot. In a separate bowl, I whisk together the chili and condensed cheddar cheese soup until smooth. I pour this mixture over the hot dogs in the crockpot, making sure they’re fully coated.

4. I cover the crockpot and cook on low for 4 to 5 hours. During this time, the flavors meld beautifully, and the hot dogs become juicy and infused with the creamy chili sauce.

5. When ready to serve, I place a hot dog into each toasted bun using tongs or a slotted spoon. I ladle on a generous portion of the warm chili-cheese mixture, then top each one with diced onion and freshly shredded cheddar cheese. The cheese melts perfectly over the hot chili, making each bite gooey and delicious.

Servings and timing

This recipe makes 10 hearty chili cheese dogs and takes about 4 hours and 42 minutes total:

• 1 hour 35 minutes prep (mostly passive prep if I prep ahead)

• 3 hours 5 minutes cooking time on low
  It’s a fantastic set-it-and-forget-it meal that’s ready just in time for dinner or kickoff.

Variations

I like switching things up depending on the crowd or the occasion:

• Spicy version: I stir in chopped jalapeños or a few dashes of hot sauce into the chili mixture before cooking.

• Meaty upgrade: I use a homemade chili with ground beef and spices when I want a heartier version.

• Different cheeses: I top with pepper jack or a smoky gouda for a twist on the classic cheddar.

• Vegetarian option: I use plant-based hot dogs and a vegetarian chili for a meatless version.

• Loaded toppings: I sometimes add sour cream, pickled onions, or crushed tortilla chips for a fun twist.

Storage/Reheating

If I have leftovers, I store the hot dogs and chili mixture separately from the buns to keep them from getting soggy. I refrigerate both in airtight containers for up to 3 days. To reheat, I warm the chili and hot dogs in the crockpot on low or on the stovetop until heated through. I toast fresh buns before assembling again for best texture.

FAQs

Can I use different types of hot dogs?

Yes, I’ve made this with all-beef, turkey, or even plant-based hot dogs. They all work well—just choose your favorite!

Do I need to stir the crockpot mixture while it cooks?

Not really. I might give it a gentle stir once halfway through, but it’s not necessary. The slow heat keeps everything well combined.

Can I make this recipe on the stovetop?

Absolutely. I simmer the chili-cheese mixture in a large pot with the hot dogs over low heat for about 30 minutes, stirring occasionally. It’s faster but still flavorful.

What kind of chili works best?

I prefer a thick, hearty no-bean chili with bold flavor. A brand like Wolf Brand holds up well in the crockpot and mixes beautifully with the cheddar cheese soup.

Can I freeze leftovers?

Yes, I freeze the chili mixture and hot dogs (without buns) in a freezer-safe container for up to 2 months. I thaw overnight in the fridge and reheat gently before serving.

Conclusion

These Perfect Crockpot Chili Cheese Dogs are exactly what I reach for when I want something easy, fun, and completely comforting. With juicy hot dogs simmered in a rich chili-cheese sauce, toasted buns, and all the classic toppings, they’re everything I love about casual comfort food. Whether it’s for a party, a game night, or just a chill family dinner, they always hit the spot.

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