This 5-ingredient slow cooker May Day supper is the kind of throw-it-in-and-go meal that keeps busy families fed and happy. You start with frozen raw pork hot dogs, add just four pantry-friendly ingredients, and let the crock pot do all the work. The hot dogs simmer in a sweet and tangy sauce that soaks right into every bite, making it a fun, kid-approved dinner that feels special without any fuss. It’s perfect for weeknights, game nights, or those chilly Midwestern evenings when you just want something warm and comforting waiting for you.
Serve these saucy pork hot dogs on soft hot dog buns with a spoonful of the onions and sauce tucked inside. Round out the plate with classic sides like potato chips, carrot sticks, or a simple green salad. For a heartier supper, pair them with baked beans, coleslaw, or buttered corn. If you’re feeding a crowd, keep the slow cooker on warm and let everyone build their own dogs buffet-style with any extra toppings you like, such as shredded cheese or pickles.
Slow Cooker May Day Pork Hot DogsServings: 6
Ingredients
12 frozen raw pork hot dogs (about 2 pounds)
1 cup ketchup
1/2 cup yellow mustard
1/2 cup brown sugar, packed
1 medium yellow onion, thinly sliced
Directions
Lay the frozen raw pork hot dogs in a single layer on the bottom of a 4- to 6-quart slow cooker. It’s fine if they’re touching, but try not to stack them too high so they cook evenly.
Scatter the thinly sliced onion evenly over the top of the frozen hot dogs, letting some fall down between them if you can.
In a small bowl, whisk together the ketchup, yellow mustard, and brown sugar until the mixture is smooth and the sugar is mostly dissolved.
Pour the sauce mixture evenly over the hot dogs and onions, making sure all of the hot dogs get at least a light coating. Use a spoon to gently nudge the sauce around so it seeps between the hot dogs.
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 pork hot dogs are cooked through and reach at least 160°F in the center when checked with a food thermometer.
Once cooked, gently stir the hot dogs and onions so they’re well coated in the sauce. Switch the slow cooker to WARM if you’re not serving right away, and let the hot dogs sit in the sauce for another 10 to 15 minutes to soak up more flavor.
Serve the hot dogs straight from the slow cooker with plenty of the onions and sauce spooned over the top. Offer buns and favorite hot dog toppings at the table so everyone can build their own.
Variations & Tips
For picky eaters, you can slice the cooked hot dogs into bite-size pieces and stir them back into the sauce, then serve them over buttered noodles, rice, or mashed potatoes instead of in buns. If your family likes a little kick, add 1 to 2 teaspoons of chili powder or a few dashes of hot sauce to the ketchup-mustard mixture. For a smokier flavor, swap half the ketchup for your favorite barbecue sauce. You can also use a sweet onion or red onion if that’s what you have on hand. If you need to stretch the meal for a crowd, add an extra half pound of frozen raw pork hot dogs and increase the ketchup to 1 1/2 cups and the mustard to 3/4 cup, keeping the brown sugar at 1/2 cup if you don’t want it too sweet. Food safety tips: Always start with fully frozen, commercially packaged raw pork hot dogs and keep them frozen until you’re ready to cook. Place them directly into the slow cooker while still frozen and cook on HIGH if your slow cooker tends to run cool, avoiding the “keep warm” setting for cooking. Make sure the hot dogs reach at least 160°F in the center before serving, and keep the slow cooker on WARM (not LOW or HIGH) once they’re done if you’re holding them for a party. Refrigerate leftovers within 2 hours in a shallow container and reheat thoroughly before eating.
