Slow Cooker Hot Dogs and Sauerkraut: Dump-and-Go Tips, FAQ & printable recipe

Tips for success

For the best texture, cook on low rather than high. Low heat gently plumps the hot dogs without splitting them and allows the onions to become meltingly tender.

If you're in a hurry, high heat works, but check frequently and don't let it go too long. The dish is forgiving, but it's better to err on the side of less time.

Serve this with crusty bread, over mashed potatoes, or in buns for a twist on the classic. A dollop of extra mustard on top adds a bright kick.

Leftovers keep well in the fridge for up to 4 days and reheat beautifully. This is also a great make-ahead dish for parties — keep it warm in the slow cooker on the low setting.

Variations

• Smoked Sausage: Swap the hot dogs for smoked sausage or kielbasa, sliced into coins. The smoky flavor pairs beautifully with the tangy kraut.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a chopped jalapeño along with the other seasonings for a spicy version.
• Apple Addition: Toss in one diced apple with the onion for extra sweetness and a fruity note that complements the apple mustard sauce.
• Beer Braise: Replace 1/2 cup of the apple mustard sauce with a dark beer for a deeper, maltier flavor. Cook as directed.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.

Freezer

This dish freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Or microwave individual portions for 1-2 minutes.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop until warmed through. The flavors will continue to develop, making it even more delicious the next day.

You can assemble the entire dish in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook on low as directed. Add 30 minutes to the cooking time if starting from cold. This is perfect for busy days.

Serving ideas

Serve the hot dogs and sauerkraut hot from the slow cooker, spooned into bowls. For a heartier meal, serve over mashed potatoes or egg noodles.

A side of crusty bread or a simple green salad rounds it out. Offer extra mustard or a sprinkle of fresh herbs for brightness.

This dish is casual and comforting, ideal for weeknight dinners, game-day spreads, or potlucks. It's also a great way to feed a crowd — simply double the recipe and use a larger slow cooker. The leftovers are just as good, so don't be afraid to make extra.

Frequently asked questions

Recipe card

Slow Cooker Hot Dogs and Sauerkraut: Dump-and-Go

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 8 hot dogs
• 4 cups sauerkraut, drained
• 1 large onion, sliced into half-moons
• 1/4 cup brown sugar, packed
• 1 tbsp caraway seeds
• 1/2 cup apple mustard sauce

Instructions

1. 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.
2. 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.
3. 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.
4. Just before serving, gently stir the mixture to combine the hot dogs with the sauerkraut and onions. Taste and adjust seasoning if needed.
5. 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.

Contains: gluten, mustard, milk

Estimated nutrition per serving

Calories

420

Protein

12 g

Carbohydrates

30 g

Fat

28 g

Fiber

4 g

Sugar

18 g

Sodium

1400 mg

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