This slow cooker 3-ingredient poor man frankfurter macaroni is the kind of dish that tells a family story. My father survived on this simple combination of hot dogs, macaroni, and broth growing up in a tight-budget household, and now I make a big slow cooker full when everyone comes over. It’s humble, filling, and incredibly comforting—the kind of food that vanishes from the table in minutes because it tastes like childhood and togetherness more than anything fancy. The slow cooker keeps the process hands-off and forgiving, so even on a busy weeknight you can put on a pot of this and let it quietly turn into something nostalgic and satisfying.
Serve this straight from the slow cooker with a big wooden spoon so everyone can scoop up soft macaroni and browned frankfurter slices. It pairs well with a simple green salad dressed in vinegar and oil to cut the richness, or a side of steamed frozen vegetables for an easy, budget-friendly plate. If you want to stretch the meal, offer sliced bread or dinner rolls to soak up the savory broth. For a little extra comfort, you can set out a small bowl of grated cheese or a bottle of hot sauce so people can customize their bowls without changing the core three-ingredient recipe.
Slow Cooker 3-Ingredient Frankfurter MacaroniServings: 6
Ingredients
12 ounces elbow macaroni (dry, about 3 cups)
1 pound beef or pork frankfurters (hot dogs), sliced into 1/2-inch rounds
6 cups low-sodium chicken broth
Directions
Lightly spray the insert of a 4- to 6-quart slow cooker with nonstick cooking spray to help prevent sticking and make cleanup easier.
Add the sliced frankfurters to the bottom of the slow cooker, spreading them out in an even layer so they brown and heat evenly in the broth.
Pour in the chicken broth over the frankfurters. Stir gently to separate any pieces that are sticking together so the hot dog slices are surrounded by liquid.
Cover and cook the frankfurters and broth on HIGH for 1 to 1 1/2 hours, or on LOW for 2 to 3 hours, until the broth is very hot and the frankfurters are plump and starting to brown around the edges. This step lets the broth pick up a deep, savory flavor from the hot dogs.
Once the broth is simmering hot, stir in the dry elbow macaroni, making sure all the pasta is submerged in the liquid. If a few elbows poke above the surface, gently press them down with a spoon so they are covered.
Cover the slow cooker again and cook on HIGH for 25 to 35 minutes, stirring once halfway through, until the macaroni is tender but not mushy. Slow cookers vary, so start checking the texture around the 20-minute mark after stirring to avoid overcooking.
When the macaroni is cooked to your liking, give everything a final stir. The broth should be glossy and lightly thickened from the starch of the pasta, with slices of browned frankfurters tucked among the soft elbows.
Taste the broth and, if desired, adjust seasoning at the table with a pinch of salt or black pepper, but keep in mind that frankfurters and broth both contain salt. Ladle into bowls and serve hot straight from the slow cooker, using a wooden spoon to scoop up generous bites of macaroni and frankfurters.
Variations & Tips
To keep this true to its three-ingredient roots, any changes should be considered optional add-ons rather than part of the base recipe. For a slightly smokier flavor, you can brown the sliced frankfurters briefly in a skillet before adding them to the slow cooker, though it’s not necessary. If you prefer a thicker, almost casserole-like texture, reduce the broth to 5 cups; for a soupier bowl, increase to 7 cups. Different frankfurters will change the character of the dish: classic beef hot dogs make it taste like a ballpark favorite, while smoked or Polish-style franks add a deeper, more robust flavor. Leftovers reheat well on the stovetop with a splash of extra broth or water to loosen the pasta. For those who want to dress it up at the table without changing the core recipe, set out grated cheese, a little mustard, or hot sauce for drizzling over individual portions. Food safety tips: Keep the dish above 140°F if holding on the warm setting and refrigerate leftovers within 2 hours of cooking. Because frankfurters are precooked, the main safety concern is time and temperature control rather than doneness; still, ensure the broth and hot dogs are steaming hot before adding the pasta. Reheat leftovers to at least 165°F, and discard any portion that has sat at room temperature for more than 2 hours (or 1 hour if the room is very warm).
