This 3-ingredient slow cooker chili cheese dog recipe is the kind of weeknight shortcut I lean on when the day gets away from me. It takes its cue from classic Midwestern ballpark chili dogs, but pares everything down to the essentials: raw beef hot dogs, canned chili, and plenty of shredded cheese.
You literally toss the hot dogs into the slow cooker, pour over chili, and finish with cheese. A few hours later, you’ve got a family-friendly meal that tastes like it took far more effort than it actually did.
Serve these chili cheese dogs tucked into warm hot dog buns or split-top rolls, with extra shredded cheese and a sprinkle of chopped onion or jalapeños if your crew likes a little kick. On the side, I like simple potato chips, coleslaw, or a green salad to balance the richness. For a heartier spread, add baked beans or roasted potatoes, and offer a few crunchy dill pickles to cut through the chili and cheese. A cold lager, iced tea, or sparkling water with lime pairs nicely with the savory, cheesy flavors.
For a spicier version, use a hot or medium canned chili and add a small can of diced green chiles or a few dashes of hot sauce along with the chili. You can also swap in pepper jack for some or all of the cheddar to add gentle heat. If your family prefers a milder flavor, choose a classic mild chili and a mild cheddar or colby-jack.
To make the dish a bit lighter, look for lower-sodium chili and reduced-fat cheese, and serve the hot dogs in whole wheat buns. For a heartier, almost casserole-style meal, cut the raw beef hot dogs into 1-inch pieces before adding them to the bottom of the slow cooker; they’ll be easier to scoop over rice, baked potatoes, or fries instead of serving in buns. You can also treat the finished mixture as a party dip, serving it with tortilla chips or toasted baguette slices.
Food safety notes: Always start with fully chilled, unopened packages of beef hot dogs and canned chili. Place the raw hot dogs in the slow cooker first so they heat quickly and evenly, and avoid using a slow cooker smaller than 4 quarts, which can overcrowd the ingredients and slow heating. Cook on LOW or HIGH only as directed until the hot dogs reach at least 165°F in the center; if you have a probe thermometer, check one hot dog in the middle of the cooker. Keep the lid on during cooking to maintain a safe temperature, and once done, hold the chili cheese dogs on WARM for no more than 2 hours. Refrigerate leftovers within 2 hours in shallow containers, and reheat until steaming hot before eating.
