This Slow-Cooker Chili Dogs recipe is as convenient as it is tasty. Cook the chili and hot dogs for an hour and simmer on low until you're ready to eat.
What You Need
Original recipe yields 6 servings
6 OSCAR MAYER Selects Uncured Angus Bun-Length Beef Frank s
1 can (15 oz.) chili with beans
6 hot dog bun s
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
1/2 cup chopped onion s
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Let's Make It
Place franks in slow cooker; top with chili. Cover with lid.
Cook on HIGH 1 hour or until heated through, then simmer on LOW until ready to serve.
Fill buns with franks; top with chili, cheese and onions.
Serve with fresh fruit or assorted cut-up fresh vegetables to balance out the meal.
Cut franks into bite-size pieces; heat with chili as directed. Serve spooned over hot cooked elbow macaroni or spaghetti for a Cincinnati-style chili. Sprinkle with cheese and onions.
For easy cleanup, line slow cooker with plastic liner bag before filling with ingredients and cooking as directed.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.