This slow cooker 3-ingredient hot dogs and sauerkraut is exactly the kind of comforting, no-fuss meal I grew up with in the Midwest. It’s the kind of dish a grandpa might throw together on a Saturday morning: just hot dogs, sauerkraut, and a little mustard to tie everything together. The slow cooker does the work, turning the kraut tender and mellow while the hot dogs plump up and soak in all that tangy, savory flavor. It’s budget-friendly, pantry-friendly, and perfect for days when you want something cozy without hovering over the stove.
Serve this straight from the slow cooker with warm split buns or crusty rolls, letting people scoop out a mix of hot dogs and sauerkraut for a hearty sandwich. It also pairs nicely with simple sides like boiled or mashed potatoes, buttered egg noodles, or a green salad to lighten things up. A little extra mustard on the table, plus some pickles or sliced onions, gives everyone a chance to customize their plate. For a fuller spread, add a side of baked beans or roasted carrots to keep the meal easy but satisfying.
Slow Cooker 3-Ingredient Hot Dogs and SauerkrautServings: 4–6
Ingredients
2 pounds hot dogs, sliced into 1-inch pieces
2 pounds sauerkraut, drained but not rinsed
1/4 cup yellow mustard (or deli-style brown mustard)
Directions
Add the sauerkraut to the bottom of a 4- to 6-quart slow cooker, spreading it into an even layer so it covers the base. This creates a flavorful, slightly tangy bed that will keep the hot dogs moist as they cook.
In a small bowl, stir the mustard to loosen it, then drizzle it evenly over the sauerkraut. Use the back of a spoon to lightly work some of the mustard into the kraut so the flavor is distributed without fully coating every strand.
Scatter the sliced hot dogs over the sauerkraut and mustard layer. Don’t worry if some pieces sink down into the kraut; that contact is what helps them plump up and take on the tangy flavor while the edges caramelize slightly around the sides of the crock.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the sauerkraut is very tender, the hot dogs are heated through, and you see some bubbling juices and lightly caramelized edges around the sides.
Once cooked, give everything a gentle stir to mix the hot dogs with the sauerkraut and mustard-infused juices. Taste and, if you like a bolder tang, spoon some of the juices back over the top before serving straight from the slow cooker on its warm setting.
Variations & Tips
For a slightly sweeter balance to the tang, you can stir 1 to 2 tablespoons of brown sugar or honey into the mustard before adding it to the slow cooker (this keeps you conceptually at 3 ingredients by treating it as a simple flavor tweak rather than a full add-on). If you prefer a smokier profile, choose smoked hot dogs or a kielbasa-style hot dog; the texture will stay similar, but the flavor deepens. For a milder sauerkraut, briefly rinse it under cold water and squeeze out the excess liquid before adding it to the slow cooker—this softens the sharpness without losing all the character. If you like a bit more browning, let the finished mixture cook uncovered on HIGH for an extra 15 to 20 minutes so the edges caramelize further. Leftovers reheat well in a skillet over medium heat, where you’ll get even more browned bits; they’re great piled on toast, tucked into omelets, or served over simple buttered potatoes.
