Dinner · Part 3 of 3: Tips & recipe card

Slow Cooker Hot Dog and Potato Stew for Simple Weeknight Dinners Tips, FAQ & printable recipe

Name: Slow Cooker Hot Dog and Potato Stew for Simple Weeknight Dinners
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: American
Ingredients: 1 lb hot dogs, sliced into coins; 2 cups potatoes, cubed; 1 cup yellow onion, diced; 1 tsp garlic powder; 1 tsp onion powder; 15 oz tomato sauce

By Clara Weller · Oct 14, 2026

A white shallow bowl filled with a hearty stew of sliced hot dogs and tender potato cubes in a rich, thick red tomato sauce.

Prep: 10 min
Cook: 4 h
Total: 4 h 15 min
Serves: 4

Includes 5 min resting

Tips for success

If you enjoy a bit of heat, consider adding a pinch of red pepper flakes or a dash of hot sauce to the tomato base before you begin the cooking process. This adds a subtle kick that cuts through the richness of the hot dogs and potatoes, providing a more complex flavor profile that appeals to those who enjoy a hint of spice in their comfort food.

For a more complete meal, serve this stew over a bed of steamed rice or alongside a slice of crusty bread to soak up the leftover tomato gravy.

The starch from the rice or bread helps to balance the savory flavors of the stew, making it even more filling. You can also garnish the finished bowls with a sprinkle of fresh parsley for a pop of color and freshness.

Variations

Vegetable-Packed Version: Add one cup of frozen peas or diced carrots to the slow cooker at the beginning of the process. These vegetables add extra texture and color to the stew, making it a more vibrant and varied meal while still keeping the cooking process simple and hands-off.
Cheesy Hot Dog Stew: Stir in a half-cup of shredded cheddar cheese just before serving. The cheese melts into the hot tomato sauce, creating a creamy, decadent texture that pairs wonderfully with the potatoes and hot dogs, adding a savory richness that is sure to be a hit with everyone.

Storage and make-ahead

Fridge: Keep in an airtight container for up to 3 days.
Freezer: Freeze in a freezer-safe bag or container for up to 2 months.
Reheat: Thaw in the refrigerator overnight and reheat on the stovetop until steaming hot.

Store any leftovers in an airtight container in the refrigerator for up to three days. Ensure the stew has cooled completely to room temperature before placing it in the fridge, but do not leave it out for more than two hours after cooking to maintain food safety.

When reheating, it is best to do so gently on the stovetop over low heat, adding a tablespoon of water if the sauce has become too thick.

This stew is an excellent candidate for making ahead, as the flavors often deepen and improve after sitting in the refrigerator overnight. Simply prepare the stew as directed, allow it to cool, and store it in the fridge.

When you are ready to eat, reheat the portion you need on the stovetop or in the microwave. It is a fantastic option for meal prepping your lunches for the work week.

Serving ideas

Serve this stew piping hot in deep bowls, ensuring each portion gets a generous amount of the thick tomato sauce and the hearty potato and hot dog mixture. The heat of the stew is part of its appeal, so consider warming your bowls in the oven briefly before serving to keep the meal at the perfect temperature from the first bite to the last.

The rustic nature of this dish makes it perfect for casual family dinners. Pair it with a simple side salad or some steamed green vegetables to provide a fresh contrast to the rich, savory flavors of the stew.

Because it is a complete meal on its own, it requires very little additional preparation, allowing you to focus on enjoying the meal with your family or guests.

Frequently asked questions

Can this stew be made with different types of potatoes?

Yes, any variety of potato works well in this recipe. Russet potatoes tend to break down more and thicken the sauce, while waxy potatoes like Yukon Gold or red potatoes will hold their shape better during the long cooking time. Choose the type that best fits the texture you prefer in your stew.

Is it possible to cook this on high heat?

Yes, you can cook this on high for 2 to 3 hours if you are short on time. Be sure to check the potatoes for tenderness around the two-hour mark, as high heat can cook them faster. The internal temperature of the hot dogs should reach 160°F (71°C) to ensure it is cooked through.

What is the best way to prevent the potatoes from getting mushy?

To keep the potatoes from getting too soft, ensure they are cut into uniform, slightly larger chunks. Also, try not to overcook the stew; start checking for doneness at the lower end of the suggested cooking time. Once the potatoes are fork-tender, they are ready, and you can switch the slow cooker to the warm setting.

Recipe card

Slow Cooker Hot Dog and Potato Stew for Simple Weeknight Dinners

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

1 lb hot dogs, sliced into coins
2 cups potatoes, cubed
1 cup yellow onion, diced
1 tsp garlic powder
1 tsp onion powder
15 oz tomato sauce

Instructions

Place the sliced hot dogs into the bottom of the slow cooker insert. Scatter the cubed potatoes and diced onion evenly over the hot dog slices to ensure uniform cooking during the long simmer.
Sprinkle the garlic powder and onion powder over the vegetable and hot dog mixture. Pour the tomato sauce over the top, ensuring it covers the ingredients to keep them moist while cooking.
Cover the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours. Once the potatoes are tender and the internal temperature of the hot dog mixture reaches 160°F (71°C), serve the stew hot in bowls.

Contains: gluten

Estimated nutrition per serving

Calories: 420
Protein: 14.5 g
Carbohydrates: 32 g
Fat: 26 g
Fiber: 3.5 g
Sugar: 5 g
Sodium: 950 mg

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.