This easy slow cooker potato dish takes the fun, familiar flavors of a chili dog and turns them into a hearty, family-style meal with almost no prep. Using raw unpeeled whole baby white potatoes keeps the recipe especially convenient, since the skins add texture and save time, while the slow cooker does the heavy lifting. It is a clever weeknight option for anyone who loves classic comfort food flavors like chili, hot dogs, and melty cheese but wants them in a simple, spoonable form.
Serve these chili dog potatoes with a crisp green salad, steamed green beans, or simple coleslaw to balance the richness. If you want to lean into the diner-style theme, set out toppings like chopped onions, yellow mustard, sliced jalapeños, or extra shredded cheese so everyone can finish their own bowl the way they like it. Warm dinner rolls also work well for soaking up the chili and cheese.
4-Ingredient Slow Cooker National Chili Dog Day Potatoes
Servings: 6
Ingredients
2 pounds raw unpeeled whole baby white potatoes
Directions
1. Lightly coat the inside of the slow cooker with nonstick spray if desired for easier cleanup. Add the raw unpeeled whole baby white potatoes to the slow cooker, then pour the chili over the top and add the sliced hot dogs.
2. Stir gently so the potatoes are coated as evenly as possible with the chili and hot dogs. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are fork-tender.
3. Sprinkle the shredded cheddar cheese over the top, cover again, and cook for 10 to 15 minutes more, just until the cheese is melted.
4. Spoon the chili dog potatoes into bowls or onto plates and serve hot.
Variations & Tips
Add Toppings: For a more classic chili dog finish, top each serving with chopped white onion, a drizzle of yellow mustard, or sliced pickled jalapeños. These bright, sharp additions help cut through the richness of the chili and cheese.
Choose Your Chili: Canned chili with beans makes the dish heartier, while chili without beans gives it a more traditional chili dog flavor. If your chili is especially thick, a small splash of water can help it spread more evenly over the potatoes during cooking.
Cut Larger Potatoes if Needed: If your baby potatoes are on the larger side, halve them so they cook in the same time frame. Keeping the pieces fairly uniform helps everything become tender at the same rate.
Try a Different Cheese: Sharp cheddar is a natural fit here, but a cheddar-jack blend or even shredded mozzarella can work if that is what you have on hand. Add the cheese only near the end so it stays smooth and melty rather than overcooking.
