This slow cooker 3-ingredient hot dogs and sauerkraut recipe is pure thrifty comfort food, the kind of thing my uncle would throw together every April right after tax season when money was tight and everyone was tired. It’s tangy, savory, and surprisingly cozy for how little effort it takes. You literally toss three budget-friendly ingredients into the slow cooker before work and come home to juicy hot dog pieces nestled in soft, mellow sauerkraut with a rich, porky broth. It’s very Midwestern, very practical, and the kind of no-fuss dinner that makes a long day feel a little easier.
Serve the hot dogs and sauerkraut piled onto a plate with some of the savory juices spooned over the top. It’s great with mashed potatoes, boiled baby potatoes, or simple buttered noodles to soak up the tangy broth. Rye bread or crusty rolls on the side make it feel more like a full meal, and a squirt of yellow or spicy brown mustard on top is perfect if you like extra zip. For something fresh, add a simple green salad or sliced cucumbers and tomatoes dressed with a little vinegar and oil.
Slow Cooker 3-Ingredient Hot Dogs and SauerkrautServings: 4
Ingredients
1 (32-ounce) jar or bag sauerkraut, drained but not rinsed
1 1/2 pounds hot dogs (about 12 standard hot dogs), cut into 1 1/2-inch pieces
1 cup low-sodium chicken broth (or water for milder flavor)
Directions
Add the drained sauerkraut to the bottom of a 4- to 6-quart slow cooker and spread it into an even layer.
Arrange the hot dog pieces over the sauerkraut, nestling them down slightly so they’re tucked into the cabbage.
Pour the chicken broth evenly over the hot dogs and sauerkraut. The mixture should look moist but not fully submerged; this helps everything braise and stay juicy.
Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the sauerkraut is very soft and mellowed and the hot dog pieces are plump and heated through.
Once cooked, gently stir everything together so the juices, hot dogs, and sauerkraut are evenly mixed, being careful not to break up the hot dogs too much.
Taste a bit of sauerkraut and, if desired, add a pinch of salt or a splash of the cooking juices from the bottom of the slow cooker to brighten the flavor.
Serve the hot dog pieces nestled into a bed of sauerkraut on a plate, spooning some of the savory cooking liquid over the top.
Variations & Tips
If you like a sweeter contrast to the tangy sauerkraut, you can stir in 1 to 2 tablespoons of brown sugar at the beginning (this technically adds a fourth ingredient, but it’s a nice optional twist). For a smokier flavor, use smoked hot dogs or kielbasa instead of regular hot dogs, keeping the same weight. If you want a little extra richness without changing the basic 3-ingredient idea, use beef broth instead of chicken broth. You can also tuck a few caraway seeds or black peppercorns into the sauerkraut before cooking if you already have them in your pantry. For meal prep, this dish reheats really well: store leftovers in an airtight container in the fridge for up to 4 days and reheat gently on the stove or in the microwave until steaming hot. Food safety tips: Always keep hot dogs refrigerated until you’re ready to cook, and don’t leave cooked hot dogs and sauerkraut out at room temperature for more than 2 hours (1 hour if it’s very warm in the kitchen). Make sure your slow cooker is set to LOW or HIGH as directed and not on a warm setting for the full cook time, so the food passes safely through the temperature danger zone. If using leftover hot dogs, ensure they haven’t been refrigerated for more than 3 to 4 days before adding them to the slow cooker.
