Layer hotdog buns at bottom of slow cooker. With just 15 mins of prep, you'll be in dinner heaven

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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!
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Slow cooker chili cheese hot dog casserole
Prep Time: 15 minutes
Servings: 6
Ingredients
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
Instructions
1. Grease a 6-quart slow cooker with butter.
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2. Layer hot dog buns in the bottom of the slow cooker.
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3. Evenly spread hot dogs over the buns.
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Then spoon the chili over the top. Spread Dijon mustard over the chili.
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4. Sprinkle the diced onion over the chili, and top with cheddar cheese.
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5. Cover and cook on high for 3 hours.
6. Serve with a dollop of sour cream and the chives.
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