Slow Cooker Hot Dogs and Sauerkraut: Dump-and-Go Step-by-step instructions

Before you start

Before you start, drain the sauerkraut well and slice the onion into thin half-moons. Measure the brown sugar and caraway seeds.

If you're making the apple mustard sauce from scratch, whisk together apple juice and mustard in a small bowl. Have the hot dogs ready to go. No other prep is needed — everything goes straight into the slow cooker.

Instructions

Layer and Sauce

1. 1Layer the Ingredients
   Place the hot dogs in the slow cooker insert in a single layer. Spread the drained sauerkraut over the hot dogs, then scatter the sliced onion half-moons on top. Sprinkle the brown sugar and caraway seeds evenly over the onion.
   Look for The slow cooker should look full but not overflowing, with the onions and sauerkraut mounded over the hot dogs.
   Tip Drain the sauerkraut well but do not rinse it — the brine adds flavor.
2. 2Add the Sauce
   Pour the apple mustard sauce evenly over the top of the sauerkraut and onion mixture. Do not stir — the sauce will meld as the slow cooker heats.
   Look for The sauce should coat the top of the sauerkraut, creating a glossy sheen.
   Tip If the sauce is thick, warm it slightly to make pouring easier.

At the end of this phase, the slow cooker insert should be filled with hot dogs in a single layer, topped with sauerkraut, onion half-moons, brown sugar, caraway seeds, and a pour of apple mustard sauce.

The ingredients are not yet cooked, but they should be evenly distributed, with the sauce creating a glossy sheen over the top. The aroma is fresh and tangy.

Slow Cook

3. 3Cover and Cook
   Cover the slow cooker with the lid. Cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the hot dogs are plumped and heated through and the onions are tender.
   Look for The mixture will be bubbling gently around the edges and the kitchen will smell sweet and tangy.
   Tip Cooking on low gives the best texture; high heat can make the hot dogs split.
4. 4Stir Before Serving
   Just before serving, gently stir the mixture to combine the hot dogs with the sauerkraut and onions. Taste and adjust seasoning if needed.
   Look for The hot dogs should be fully coated with the saucy kraut mixture.
   Tip If the mixture seems dry, add a splash of apple juice or water.

After cooking on low for 4 to 5 hours, the hot dogs should be plump and heated through, the onions tender and translucent, and the sauerkraut soft but still with a bit of bite. The sauce will have reduced slightly and melded into a sweet-tangy glaze. The kitchen smells wonderfully savory and slightly sweet.

Serve

5. 5Serve Warm
   Serve the hot dogs and sauerkraut warm, directly from the slow cooker or transferred to a serving platter. Offer mustard or extra sauerkraut on the side if desired.
   Look for The hot dogs should be plump and glistening, with tender onions and kraut.
   Tip For a bunless meal, serve with crusty bread or over mashed potatoes.

When you open the lid, the hot dogs and sauerkraut should be glistening with the sauce, and the onions should be fully softened. A gentle stir will coat everything evenly. Serve warm, with the sauce spooned over the top. The hot dogs should be juicy, not dried out, and the kraut should be flavorful and not overly watery.

Common mistakes

One common mistake is not draining the sauerkraut enough, which can make the dish too watery. Drain it well, but don't rinse unless you want a milder flavor.

Another mistake is overcooking on high heat, which can make the hot dogs split and become mushy. Stick to low heat for the best texture. Finally, don't skip the brown sugar — it's essential for balancing the acidity of the sauerkraut.

How to tell it’s done

The dish is done when the hot dogs are plump and heated through, the onions are tender, and the sauerkraut is hot and bubbling. The flavors will have melded into a sweet-tangy sauce.

If you want to check the temperature, it should be at least 165°F (74°C) throughout. Let it rest for a few minutes before serving to allow the flavors to settle.