How to make chili cheese hot dog casserole in a slow cooker (video)

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Chili cheese dogs can be pretty messy to eat. They're one of my favorite messy things, but sometimes I just really don't want the mess. It's pretty difficult to eat a chili cheese dog without getting it all over the place. In the recipe below, we solve that problem by turning it into a casserole.
I like to make this in the slow cooker so I can step out for a few hours and come back to a hot, fresh and ready-to-eat meal. I'm a sucker for toppings — the more the better. I top my serving with sour cream, chives and extra cheese. If I have some leftover bacon from breakfast, I crumble that on top as well!
Cooktop Cove
slow cooker chili cheese hot dog casserole
15 minutes
3 hours
3 hours, 15 minutes
1 tablespoon butter
5-7 hot dog buns, split in half
8 hot dogs, sliced lengthwise
1 14-ounce can of chili (or 2 cups of homemade chili)
1 tablespoon Dijon mustard
1 medium onion, small diced
2 cups shredded cheddar cheese
Thinly sliced chives, to serve
Sour cream, to serve
Grease a 6-quart slow cooker with butter.
Layer hot dog buns in the bottom of the slow cooker.
Evenly spread hot dogs over the buns, and then spoon the chili over the top. Spread Dijon mustard over the chili.
Sprinkle the diced onion over the chili, and top with cheddar cheese.
Cover and cook on high for 3 hours.
Serve with a dollop of sour cream and the chives.
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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This is a great recipe. Satisfying to make, and incredibly good to eat; the classic combination of beef, mustard, mushrooms and onions is showcased here in all its savory glory.
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