There is something mighty comforting about a slow cooker full of chili dogs waiting on the counter, especially when the whole recipe comes together with just a handful of pantry and freezer staples. This kind of thrifty Midwestern cooking has always had a place at family reunions, lake weekends, and ballgame suppers, where simple food that stretches well and feeds a crowd is worth its weight in gold. These poor man summer dogs are the sort of no-fuss dish you can set up in minutes, then let the slow cooker do the work while everybody carries on with the day.
Serve these tender chili-topped dogs in soft buns with shredded cheddar, chopped onion, yellow mustard, or pickle relish set out alongside so folks can dress them the way they like. A bowl of potato chips, deli-style potato salad, creamy coleslaw, corn on the cob, or a pan of baked beans all make fine partners, and a pitcher of iced tea or cold lemonade fits right in for a casual weekend spread.
Slow Cooker 4-Ingredient Poor Man Summer Dogs
Servings: 8
Ingredients
8 frozen beef frankfurters
2 cans beanless chili, about 15 ounces each
8 hot dog buns
1 cup shredded cheddar cheese
Directions
1. Place the frozen beef frankfurters in a single layer in the bottom of the slow cooker.
2. Spoon the beanless chili evenly over the frankfurters, making sure they are well covered.
3. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the hot dogs are heated through and tender.
4. Place each frankfurter in a bun, spoon plenty of the hot chili over the top, and finish with shredded cheddar cheese before serving.
Variations & Tips
Add a little onion: If you want a bit more flavor without changing the spirit of the recipe, scatter a small amount of finely chopped onion over the frankfurters before adding the chili. It softens nicely as the dogs cook and gives the whole pot that old-fashioned chili parlor taste.
Cheese choices: Shredded cheddar is dependable and hearty, but Monterey Jack or a cheddar blend melts just as well. If you are feeding a crowd, let everyone add their own cheese at the table so the buns do not get too soft sitting out.
Keep the buns separate: Do not place the buns in the slow cooker. Warm, soft buns are best served fresh, with the cooked dogs and chili spooned in right before eating, which keeps everything from turning soggy.
For easy party serving: Once the hot dogs are fully cooked, switch the slow cooker to warm and leave out tongs, buns, cheese, and a few simple toppings. It makes a handy help-yourself station for porch suppers, card parties, and weekend ballgames.
Stretch the batch: If you need to make the meal go farther, cut each cooked frankfurter in half and serve them on small buns or dinner rolls for a chili dog slider tray. That works especially well for potlucks and little hands.