Are you looking for an easy, crowd-pleasing way to serve hot dogs? These Crock Pot Chili Cheese Dogs are simple, flavorful, and perfect for parties or potlucks.
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How to Make Chili Cheese Dogs in a Slow Cooker
Cris here! If you watched our recent video about cooking hot dogs in bulk, you might remember we used our 3-pot party crock—nicknamed Big Bertha. The center crock held a cheesy topping we kept secret until now. We adapted our Crock Pot Chili Cheese Dip recipe to create a rich, spoonable chili-cheese topping perfect for hot dogs.
Serve the hot dogs and the chili-cheese topping from the slow cooker for a simple self-serve hot dog bar at parties and potlucks.
Crock Pot Chili Cheese Dogs Notes
- This topping will easily cover about 60 hot dogs, making it ideal for large gatherings. We haven’t tested freezing leftovers.
- To keep the cheese from sticking, add the chili and tomatoes first, then add the cheese. Stir occasionally while cooking.
- If the cheese begins to scorch, lower the heat and avoid scraping the sides of the crock to prevent burning.
- Big Bertha’s crocks are 2.5 quarts each; this recipe fills a 2.5 qt crock. Avoid using a crock larger than 4 qt unless you monitor it closely so the contents don’t heat too quickly.
- All slow cookers vary. Treat the listed cook times as a guideline and adjust based on your equipment.
- Nutrition estimates are automated and will vary depending on the products you choose; they should not be used for precise dietary needs.
How to Cook Hot Dogs in a Slow Cooker
If you need to cook large quantities of hot dogs, check out our bulk hot dog video for an easy method.
Crock Pot Chili Cheese Dogs Recipe
Crock Pot Chili Cheese Dogs
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Ingredients
- 10 oz Can Rotel (We used Chili Fixin’s)
- 30 oz Chili (2-15 oz cans) We used Wolf Brand Homestyle Chili
- 32 oz Velveeta Cheese Cubed
- 1 Tablespoon Chili Powder
- Cooked Hot Dogs Buns and additional toppings
Instructions
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Pour the Rotel tomatoes and the chili into a 2.5 to 4 quart slow cooker.
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Add the cubed Velveeta and stir to combine.
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Sprinkle in the chili powder and stir.
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Cook on low for about 1 hour, stirring occasionally. If the mixture isn’t smooth, continue cooking in 30-minute increments until it reaches the desired consistency.
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If serving over a long period, reduce the heat to warm to keep the topping ready without overcooking.
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Spoon the chili-cheese topping over cooked hot dogs and serve with buns and desired toppings.
Video
Notes
- This topping will easily cover 60 hot dogs, making it great for large events. We haven’t tried freezing leftovers.
- Add the chili and tomatoes first to reduce the chance of cheese sticking. Stir occasionally while cooking.
- If the cheese starts to burn, lower the heat and avoid scraping the crock sides.
- Use a 2.5 qt crock when possible. If you use a larger crock, monitor the temperature so it doesn’t heat too quickly.
- All slow cookers perform differently; treat times as a guideline and adjust to your model.
Nutrition
We recommend serving this recipe with these dishes.
- Old Fashioned Crock Pot Baked Beans
- Refrigerator Pickles
- Avocado Salad
- Crock Pot Corn Casserole
If you enjoyed this recipe, you might also enjoy:
- Slow Cooker Chili Dog Casserole
- Air Fryer Bacon Wrapped Hot Dogs
- Crock Pot Chili Cheese Dip
- Chili Cheese Casserole (Crock Pot)