Ingredients:

  • 4 lbs (approx. 32 links) All-Beef Hot Dogs
  • 1 large Yellow Onion, thinly sliced
  • 2 Tbsp Unsalted Butter, melted
  • 1/2 cup Low-Sodium Chicken Stock or water
  • 1 tsp Smoked Paprika (optional)
  • 32 fresh Hot Dog Buns
  • Ketchup
  • Yellow Mustard
  • Relish

Instructions:

  1. Prepare the Pot Base: Melt the butter and pour it into the bottom of a 6-quart slow cooker insert. Add the thinly sliced onion and the smoked paprika (if using), stirring slightly to coat the onions. Pour the chicken stock or water over the onion layer.
  2. Load the Hot Dogs: For best results, lightly poke or score each hot dog once. Arrange the hot dogs vertically inside the slow cooker, standing them up to maximize space. Ensure the liquid level remains below the majority of the hot dogs.
  3. The Cooking Phase: Cover the slow cooker securely with the lid. Cook on the LOW setting for 4 to 6 hours, or on the HIGH setting for 2 to 3 hours, until the dogs are steaming hot throughout (165°F / 74°C).
  4. The Holding Phase: Once fully heated, reduce the slow cooker setting to WARM. The hot dogs can safely and deliciously hold on the WARM setting for up to 4 hours.
  5. Prepare for Serving: Set up a self-serve topping station. Optionally, for warm buns, wrap small stacks (6-8 buns) loosely in foil and place them directly on top of the hot dogs in the slow cooker during the last 15 minutes of heating/holding.