Toss raw beef hot dogs in the slow cooker and 2 other ingredients to get a meal so delicious your family will be begging for more.

Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick cooking spray for easier cleanup.

Ingredients for chili cheese dogs arranged beside a slow cooker
Lay the raw beef hot dogs in a single layer on the bottom of the slow cooker. It’s fine if a few overlap slightly, but aim to keep them mostly in one layer for even heating.

Pour the canned chili evenly over the hot dogs, making sure all of the hot dogs are mostly covered. Use a spoon to gently nudge the chili between the hot dogs so there are no large dry spots.

Sprinkle about 1 cup of the shredded cheese evenly over the top of the chili. Reserve the remaining 1 cup of cheese for finishing.

Slow cooker layered with hot dogs, chili, and shredded cheese before cooking
Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or on HIGH for 1½ to 2 hours, until the hot dogs are heated through and reach at least 165°F in the center and the chili is bubbling around the edges.

Once the hot dogs are fully heated, sprinkle the remaining 1 cup shredded cheese over the top of the chili and hot dogs. Cover again and cook on HIGH for 5 to 10 minutes, just until the cheese is melted and gooey.

Melted cheese over bubbling chili dogs inside the slow cooker
Turn the slow cooker to WARM for serving. Use tongs to place one hot dog into each bun, then spoon some of the cheesy chili over the top. Serve immediately with any desired toppings.

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