Here are my crockpot chili cheese dogs, with juicy hot dogs smothered in hearty chili, melted cheddar cheese, cheddar cheese soup, and diced onions, all made easy in your slow cooker.

These chili cheese dogs are a game day favorite in our house. I love making them because I can toss everything in the crockpot and forget about it until everyone’s ready to eat. Plus, they’re always a hit with the kids!

Why You’ll Love These Chili Cheese Dogs

Perfect for game day or parties – Just set up the crockpot and let your guests serve themselves throughout the event without any fuss.
Minimal ingredients – With just hot dogs, canned chili, cheese soup, and a few toppings, you probably already have most of what you need in your pantry.
Kid-approved meal – Hot dogs smothered in chili and melted cheese are always a hit with children, making this an easy weeknight dinner solution.
Hands-off cooking – The slow cooker does all the work while you handle other tasks, and the hot dogs stay warm and ready to eat for hours.
Feeds a crowd easily – This recipe makes 10 servings in one pot, so it’s great for feeding hungry family members or a group of friends without multiple batches.

What Kind of Hot Dogs Should I Use?

Any hot dogs you like will work great in this recipe, whether you prefer beef, pork, turkey, or chicken varieties. All-beef hot dogs tend to have a richer flavor and hold up well during the slow cooking process, while turkey or chicken dogs are a lighter option that still taste delicious. If you’re feeding a crowd, regular-sized hot dogs are your best bet, but you could also use jumbo dogs if that’s what you have on hand – just know they might not fit as neatly in standard buns. Whatever brand you usually buy at the grocery store will do just fine, so don’t overthink it.

Options for Substitutions

This recipe is super simple, but here are some swaps you can make if needed:

Hot dogs: Any type of hot dog works here – beef, pork, turkey, or chicken. You can also use bratwurst or smoked sausages if you want to switch things up. Just make sure they fit in your buns!
Chili without beans: If you prefer chili with beans, go ahead and use it. You can also make your own homemade chili if you have extra time, or use turkey chili for a lighter option.
Condensed cheddar cheese soup: Don’t have cheddar cheese soup? Try using nacho cheese sauce or make a quick cheese sauce by melting 1 cup of shredded cheese with ½ cup of milk and 2 tablespoons of butter.
Hot dog buns: Regular hot dog buns are best here, but hoagie rolls or sub rolls work in a pinch. You can also toast them for extra texture.
Shredded cheddar cheese: Any melting cheese works – try Monterey Jack, Colby, or a Mexican cheese blend. Pre-shredded or block cheese both work fine.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with crockpot chili cheese dogs is cooking them on high heat or for too long, which causes the hot dogs to split open and become rubbery – stick to low heat and check them around the 4-hour mark to keep them plump and juicy.

Another common error is stirring the chili mixture too much during cooking, which can break apart the hot dogs, so just pour the sauce over them at the start and leave everything alone until serving time.

To avoid soggy buns, toast them lightly in the oven or on a skillet before assembling your dogs, and make sure to use a slotted spoon when removing the hot dogs from the crockpot to drain off excess liquid.

For even better results, let the chili mixture warm up slightly before pouring it over the cold hot dogs, which helps everything heat more evenly and prevents the crockpot from working overtime.

What to Serve With Chili Cheese Dogs?

These loaded chili cheese dogs are pretty filling on their own, but a side of crispy french fries or tater tots makes them feel like a real ballpark meal. A simple coleslaw is another great option since the cool, crunchy slaw balances out the rich, cheesy chili perfectly. If you want to keep things easy, just grab a bag of your favorite potato chips or corn chips – they’re perfect for scooping up any chili that falls off the dogs. For a lighter touch, some pickle spears or a quick cucumber salad adds a nice tangy crunch that cuts through all that cheese.

Storage Instructions

Store: Keep any leftover chili cheese mixture in an airtight container in the fridge for up to 3 days. I like to store the hot dogs separately from the buns so they don’t get soggy. The chili cheese sauce actually tastes even better the next day after all those flavors have had time to hang out together.

Freeze: The chili cheese mixture freezes really well for up to 2 months in a freezer-safe container. I don’t recommend freezing the assembled hot dogs or buns, but the sauce is perfect for making ahead. Just thaw it overnight in the fridge when you’re ready to use it again.

Reheat: Warm up the chili cheese mixture in a pot on the stove over medium-low heat, stirring occasionally until it’s heated through. You can also microwave individual portions in 30-second intervals. If it seems a bit thick after storing, just add a splash of water or milk to loosen it up.

Preparation Time	10-15 minutes
Cooking Time	240-300 minutes
Total Time	250-315 minutes
Level of Difficulty	Easy
Servings	10 servings

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 3100-3500
Protein: 110-130 g
Fat: 170-200 g
Carbohydrates: 260-300 g

Ingredients

1 cup shredded cheddar cheese (or freshly shredded for better melting)
10 hot dog buns (toasted for better texture)
10 hot dogs
30 oz chili without beans (use a quality brand like Wolf Brand)
10.75 oz condensed cheddar cheese soup
1 medium onion (diced into 1/4-inch pieces)

Step 1: Prepare Mise en Place and Toast Buns

1 medium onion, diced into 1/4-inch pieces
10 hot dog buns

Dice the onion into 1/4-inch pieces and set aside.

Toast the hot dog buns lightly in a toaster or oven until they’re golden and slightly crisp—this prevents them from getting soggy when topped with the warm chili mixture.

Set the toasted buns aside on a clean surface, ready for assembly.

Step 2: Build the Crockpot Chili Base

10 hot dogs
30 oz chili without beans
10.75 oz condensed cheddar cheese soup

Place the hot dogs directly into your crockpot.

In a bowl, whisk together the chili and condensed cheddar cheese soup until well combined and smooth.

Pour this mixture evenly over the hot dogs, making sure they’re submerged and coated.

I like to give everything a gentle stir to distribute the sauce evenly—this ensures consistent flavor throughout the cooking process.

Step 3: Slow Cook Until Heated Through

Cover the crockpot and cook on low for 4-5 hours.

The low and slow approach allows the flavors to meld together while keeping the hot dogs tender and juicy.

You’ll know it’s ready when the chili is bubbling gently around the edges and the hot dogs are heated through.

Step 4: Assemble and Top the Chili Cheese Dogs

toasted buns from Step 1
cooked hot dogs from Steps 2-3
chili sauce mixture from Step 2
diced onion from Step 1
1 cup shredded cheddar cheese

Place each toasted hot dog bun on a serving plate or in your hand.

Using a slotted spoon or tongs, place one hot dog from the crockpot into each bun.

Ladle a generous portion of the chili sauce from Step 2 over each hot dog.

Top with diced onion from Step 1 and finish with a handful of shredded cheddar cheese.

For the best melting, I use freshly shredded cheese rather than pre-shredded—it melts more smoothly and creates a creamier topping.