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.

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.

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.

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.