This recipe for Crock Pot Chili Cheese Dogs isn’t so much a recipe as it is an idea for a way of serving a yummy Memorial Day, 4th of July, Labor Day or backyard picnic. However you choose to top them is up to you. Sometimes I like a little cole slaw on top. Other times I want diced onions and some shredded cheese. But honestly, these are delicious, just as they are, straight outta the slow cooker on onto a bun!
If you don't like (or can't find nacho cheese sauce) just use a can of condensed cheddar cheese soup. Also, if you love beans in your hot dog chili, then use the chili with beans. This recipe makes enough chili for more than 8 hot dogs. I just went with 8 since that is what you get in one package. But realistically, you could add another 4 or 5 hot dogs to this recipe and have plenty.
Ingredients:
- 2 15 oz cans chili with no beans
- 1 15 oz can nacho cheese sauce
- 8 hot dogs
- 8 hot dog buns
- diced onion and shredded cheddar cheese for topping
Instructions:
- In a 5-quart slow cooker, combine chili and nacho cheese. Stir together well.
- Place hot dogs into the chili mixture.
- Make sure the chili mixture coats the hot dogs.
- Cover and cook on low for 2-4 hours. Then switch the slow cooker to the "keep warm" setting.
- Top hot dogs with diced onions and extra cheese.
Notes:
If you don't like (or can't find nacho cheese sauce) just use a can of condensed cheddar cheese soup. Also, if you love beans in your hot dog chili, then use the chili with beans. This recipe makes enough chili for more than 8 hot dogs. I just went with 8 since that is what you get in one package. But realistically, you could add another 4 or 5 hot dogs to this recipe and have plenty.
