Are you looking for the perfect way to feed a crowd? Our Crock Pot Chili Cheese Dogs are so easy and delicious!
Cris here! If you remember, earlier this week we crocked up a ton of hot dogs in our 3-pot party crock (we call her Big Bertha) and we kept the center crock’s contents a secret… shh! Today the secret is out and Mikey made a video of all the cheesy GOODEness (his jokes AND the recipe). Check out the video here or below.
As you can see, we totally adapted our Crock Pot Chili Cheese Dip to make it more of a topping for all of those hot dogs!
Serve them all up in Big Bertha and you have an instant Hot Dog Bar for parties and potlucks!
Crock Pot Chili Cheese Dogs Notes
- This topping will easily cover 60 hot dogs. I have not tried freezing leftovers. We use it for parties and potlucks. If you missed our how to cook hot dogs in bulk video, see below.
- I like to put my chili and tomatoes in first to keep my cheese from sticking… but a good stir occasionally is a good idea anytime you are using cheese.
- If your cheese ever starts to burn, reduce the heat and do NOT scrape the sides of your crock.
- Big Bertha‘s crocks are 2.5 quarts each. The topping fills up the crock. I would not use a crock bigger than 4 qt to make this topping OR if I did, I would watch it closely so the contents don’t get too hot too fast.
- Video side note– many of you have been asking me about my “NO” pen I use in the videos. Here is where you can get your own “NO” pen.
- 1 Can Rotel (We used Chili Fixin's
- 2 Cans Chili We used Wolf Brand Homestyle Chili
- 32 oz Velveeta Cheese - Cubed
- 1 Tablespoon Chili Powder
- Cooked Hot Dogs Buns and additional toppings
- Pour tomatoes and chili into a 2.5 to 4 qt slow cooker.
- Add cheese and stir.
- Sprinkle with chili powder and stir.
- Cook on low for an hour, stirring occasionally. If not smooth, continue cooking time in 1/2 hour increments until done.
- Reduce heat to warm if serving over a period of time.
- Serve over cooked hot dogs.
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