Toss raw sliced pork franks in the crock pot with 4 pantry staples and get a meal so incredible your husband will be begging for more.

This 5-ingredient slow cooker maple bourbon hot dog recipe is the kind of weeknight shortcut I lean on when life gets busy but I still want something that feels a little special. Raw sliced pork franks go straight into the crock pot with four simple pantry staples—maple syrup, bourbon, ketchup, and Dijon mustard—then simmer low and slow until they’re plump, glossy, and deeply flavored. It’s a playful nod to old-school cocktail franks and Midwestern potluck fare, but with a touch of sweetness and smoky depth from the maple and bourbon. You literally toss everything in, walk away, and come back to a meal so crowd-pleasing your husband (and everyone else at the table) will be begging for more.

Serve these maple bourbon hot dogs piled into soft, toasted buns with a little of the extra sauce spooned over the top. They’re great with classic sides like coleslaw, potato salad, baked beans, or kettle chips for an easy weeknight dinner. For a more substantial spread, set them out buffet-style with toppings like chopped onions, pickles, shredded cheddar, and extra mustard. They also work beautifully as a party dish—skip the buns, spear the sliced franks with toothpicks, and keep them warm right in the slow cooker alongside a crisp green salad or a tray of raw veggies to balance the richness.

Servings: 6

2 pounds raw pork hot dogs or pork franks, sliced into 1/2-inch rounds

Place the raw sliced pork franks in an even layer on the bottom of the slow cooker insert. They should be the first thing in the crock so they can soak up the sauce as it cooks.

In a medium bowl, whisk together the maple syrup, bourbon, ketchup, and Dijon mustard until the mixture is smooth and evenly combined. This is your sweet, tangy, and slightly smoky cooking sauce.

Pour the maple bourbon sauce evenly over the sliced franks in the slow cooker, using a spatula to scrape out every bit. Gently stir so most of the slices are coated, but don’t worry if some aren’t fully submerged; they’ll baste as they cook.

Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 hours, until the hot dog slices are heated through, plump, and the sauce is bubbly and slightly thickened around them.

Once cooked, give the franks and sauce a good stir so every slice is glossy and coated. Taste a bit of the sauce and, if you like, adjust by adding a touch more maple syrup for sweetness or a small spoonful of Dijon for extra tang, stirring it in well.

Switch the slow cooker to WARM for serving. Spoon the maple bourbon hot dogs and plenty of sauce into buns for a main dish, or serve them straight from the crock with toothpicks as an appetizer.

For a smokier profile, add 1 teaspoon smoked paprika or a few dashes of your favorite hot sauce to the maple bourbon mixture before pouring it over the franks. If you prefer a less sweet sauce, reduce the maple syrup to 1/3 cup and increase the Dijon mustard to 3 tablespoons for more tang. You can also stir in 1 finely chopped small onion or 1/2 cup of store-bought barbecue sauce in place of an equal amount of ketchup for extra depth. To make this dish kid-friendlier, substitute apple juice for some or all of the bourbon; you’ll keep the sweetness and fruitiness without the alcohol. If you’d like a bit more texture, add 1 cup of drained sauerkraut or finely shredded cabbage during the last hour of cooking so it softens but doesn’t disappear. For food safety, always start with fully intact, refrigerated raw pork franks and slice them on a clean cutting board with a clean knife. Keep the slow cooker covered while cooking, and do not leave the hot dogs at room temperature for more than 2 hours (or 1 hour if your kitchen is very warm). Leftovers should be cooled quickly, transferred to a shallow, covered container, and refrigerated within 2 hours; use within 3 to 4 days, reheating thoroughly until piping hot before serving.