Slow Cooker Chili Dog Casserole
If your family loves chili dogs, this 4-ingredient slow cooker chili dog casserole is about to become a regular on your dinner rotation. Inspired by classic ballpark chili dogs and roadside diner favorites, this easy crockpot casserole turns familiar flavors into a cozy, fork-friendly comfort food that practically cooks itself.
Made with sliced hot dogs, canned chili with beans, melty cheddar cheese, and cornbread mix, this recipe delivers all the nostalgia of a chili dog without the mess. Everything layers right into the slow cooker, making it perfect for busy weeknights, game day dinners, or fun Friday night meals the whole family will actually eat.
As it cooks low and slow, the chili becomes rich and hearty, the hot dogs soak up all that savory flavor, and the cornbread topping bakes into a golden, slightly crisp crust. The final sprinkle of cheese melts right on top, creating a comforting, crowd-pleasing casserole that’s warm, filling, and incredibly satisfying.
Why You’ll Love This Recipe:
Just 4 simple ingredients no long grocery list
Kid-approved comfort food with familiar flavors
Slow cooker recipe = hands-off and stress-free
Budget-friendly dinner using pantry staples
Perfect for busy families, potlucks, and game days
Easy to customize with mild or spicy flavors
Because this casserole is rich and filling, it pairs beautifully with lighter sides. A crisp green salad, sliced cucumbers, carrot sticks, or coleslaw help balance the meal. For a heartier spread, serve it with tortilla chips or extra cornbread to scoop up every bite of chili goodness.
Servings: 6
Ingredients:
1 pound hot dogs (about 8), sliced into ½-inch pieces
2 (15-ounce) cans chili with beans
2 cups shredded cheddar cheese, divided
1 (8.5-ounce) box cornbread mix (plus water or milk as needed no eggs or oil)
Directions:
Lightly spray a 4- to 6-quart slow cooker with nonstick cooking spray.
Spread the sliced hot dogs evenly across the bottom.
Pour the chili with beans over the hot dogs and gently stir to combine.
Sprinkle 1 cup of shredded cheddar cheese over the chili layer.
In a small bowl, mix the cornbread mix with just enough water or milk to form a thick, spreadable batter. Do not add eggs or oil.
Spoon the cornbread batter over the cheese layer and gently spread.
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the cornbread is set.
Sprinkle the remaining cheese on top during the last 10–15 minutes.
Let rest for 10 minutes before serving.
Variations & Tips:
Add chili powder or smoked paprika for deeper flavor
Use turkey or chicken hot dogs for a lighter option
Make it vegetarian with plant-based hot dogs and vegetarian chili
Swap cheddar for pepper jack or Mexican-style cheese
Top servings with diced onions, mustard, or hot sauce
Leftovers reheat well just add a splash of water before microwaving
