This slow cooker 3-ingredient hot dogs and potatoes recipe is exactly the kind of penny-pinching comfort food my family leans on in the spring when schedules are hectic but we still want something warm and filling. My uncle swore by this method when money was tight: just hot dogs, potatoes, and a can of condensed cheese soup, tossed in the slow cooker and left alone until everything is tender and coated in a creamy, savory sauce. It’s not fancy, but it tastes like childhood ball games and weeknight dinners at the kitchen table, and it comes together with almost no effort or cleanup.
Serve this hot dog and potato casserole straight from the slow cooker into bowls, with a simple green salad or steamed frozen veggies on the side to balance out the richness. Warm dinner rolls, buttered toast, or garlic bread are great for soaking up the extra cheesy sauce. For a little freshness, top each serving with sliced green onions or a spoonful of salsa if you have it on hand. It’s also surprisingly good spooned over buttered noodles or rice to stretch the meal even further for bigger families or hungry teens.
Slow Cooker 3-Ingredient Hot Dogs and PotatoesServings: 4-6
Ingredients
1 pound hot dogs or beef frankfurters, thickly sliced into rounds
2 pounds gold potatoes, diced into 1/2-inch cubes
1 (10.5-ounce) can condensed cheddar cheese soup
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with a little oil or nonstick spray to help prevent sticking and make cleanup easier.
Scrub the gold potatoes well and pat them dry. Dice them into roughly 1/2-inch cubes so they cook evenly and get tender without falling apart.
Add the diced potatoes to the slow cooker crock and spread them into an even layer.
Slice the hot dogs or beef frankfurters into thick rounds, about 1/2-inch each, so they stay juicy and hold their shape as they simmer.
Scatter the sliced hot dog rounds evenly over the potatoes in the slow cooker.
Spoon the condensed cheddar cheese soup over the hot dogs and potatoes. Use the back of the spoon to spread it around so it roughly covers the surface. Do not add extra water or milk; you want the sauce to stay thick and creamy as it heats and thins slightly from the steam and juices.
Cover the slow cooker with the lid and cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours, until the potatoes are very tender when pierced with a fork and the cheese sauce is bubbling around the edges.
Once cooked, gently stir everything together in the slow cooker so the hot dog rounds and potato cubes are evenly coated in the creamy yellow cheese sauce. Taste and, if desired, season lightly with salt and black pepper, keeping in mind that the hot dogs and cheese soup are already salty.
Ladle the hot dogs and potatoes into bowls while hot, making sure to scoop plenty of the cheesy sauce over each serving. Switch the slow cooker to WARM to keep the dish at a safe serving temperature for up to 2 hours.
Variations & Tips
For a bit more flavor without adding extra ingredients, you can lightly brown the sliced hot dogs in a dry skillet before adding them to the slow cooker; this gives them a deeper, smoky taste and helps them stay extra juicy. If you have a few pantry extras and want to stretch the meal, stir in a drained can of corn or green beans during the last hour of cooking, or sprinkle shredded cheese over the top for the final 15 minutes with the lid on to melt. To make it feel a little more like a loaded baked potato, top individual bowls with a dollop of sour cream, sliced green onions, or a pinch of smoked paprika or black pepper. For a slightly lighter version, you can use turkey or chicken hot dogs and low-fat condensed cheese soup, but keep in mind the sauce will be a bit thinner. Food safety tips: Always keep hot dogs refrigerated until you are ready to slice them, and use clean utensils and a clean cutting board. Make sure your slow cooker reaches a safe temperature; cooking on HIGH for at least 3 hours or LOW for at least 6 hours ensures the potatoes are fully cooked and the dish is hot throughout. Do not leave the slow cooker on the WARM setting for more than 2 hours after cooking, and refrigerate leftovers within 2 hours of serving in a shallow container. Reheat leftovers until they are steaming hot all the way through before eating.
