How to Make Hot Dogs in the Slow Cooker

overhead view of red and white checked paper tray holding 2 dressed hotdogs, bbq potato chips and dill pickle surrounded by white bowl of onions, red bowl of potato chips and other trays with hot dogs

How to Make Hot Dogs in the Slow Cooker

You don’t need perfect grilling weather to make enough hot dogs to feed a crowd! With the slow cooker, you can easily heat them up, and they’ll stay warm for serving. Get some buns and set up a topping bar for the easiest serving method ever!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 3

Total Time 3 5

Servings

Calories 459kcal

Author Jennifer Draper

Equipment

Slow Cooker

Ingredients

24 high-quality hot dogs uncured beef, nitrate-free if possible
24 hot dog buns your favorite brand or bakery style

Get Recipe Ingredients

Instructions

Place hot dogs directly into slow cooker in an even layer, or stack in alternating directions to fit better
Cover and cook on low for 3-4 hours or on high for 1-3 hours, until hot dogs are heated through
Once hot, switch slow cooker to the warm setting to serve hot dogs throughout your event

Notes

Store in an airtight container in the fridge for up to 3 days, or wrap tightly in plastic wrap or seal in a freezer bag with air removed for up to 2 months.
Warm the hot dogs on the stovetop with a splash of water or microwave them in short bursts until heated through.
To add more hot dogs to the slow cooker, lay them in alternating layers or stand them upright. Hot dogs will steam in their own juices - no water necessary.
When layering the links, rotate them with tongs halfway through to ensure even heating.
To keep warm for serving, turn on the “warm” setting for up to 2 hours after cooking.

Nutrition