Ingredients:

  • 2 packages (1½ lb) beef or turkey hot dogs
  • 1 cup water or beef broth
  • 2 cups sauerkraut, drained
  • 1 medium yellow onion, thinly sliced

Instructions:

  1. Pour 1 cup of water or beef broth into the bottom of a 6-quart slow cooker ceramic insert to create a steam environment.
  2. Carefully place the beef or turkey hot dogs, thinly sliced onion, and drained sauerkraut into the pot, standing them up vertically or layering them horizontally in neat rows.
  3. Cover the pot and cook on LOW for 3 hours.
  4. Use a meat thermometer to confirm the hot dogs have reached a safe internal temperature of 165°F (74°C).
  5. Toggle the slow cooker switch to the WARM setting to maintain a safe serving temperature without overcooking.