This hot dogs and sauerkraut in crock pot recipe transforms a classic combo into a deeply flavorful, hands-off meal that simmers to perfection. The slow cooker melds the smoky tang of hot dogs with the sharp, fermented brightness of sauerkraut, creating a dish that’s both comforting and unexpected.
I perfected this during a busy week when I needed dinner ready without standing over the stove.
The beauty of this recipe lies in its simplicity and versatility—just toss everything in the crock pot and let it work its magic.
A warm broth base, aromatic spices, and a touch of apple cider vinegar elevate the flavors, while the low-and-slow cooking ensures tender hot dogs and sauerkraut that’s tender but still holds its texture. No chopping, no fuss, and no cleanup beyond a single pot.
What you’ll end up with is a hearty, smoky-sour stew that’s rich enough to stand alone but pairs beautifully with crusty bread or a simple green salad.
The aroma alone will have everyone gathering at the table, and the flavors deepen the longer it cooks—ideal for meal prep or a weeknight shortcut. This is the kind of dish that turns a simple meal into something memorable.
Ready in just 2 to 4 hours on low heat, this recipe delivers restaurant-quality results with minimal effort. Whether you’re feeding a crowd or meal prepping for the week, the slow cooker does all the work while you focus on the little things. Let’s get started!
Ingredients for hot dogs and sauerkraut in crock pot
Six simple ingredients transform into a smoky-sour crock pot feast everyone will love.
| Ingredient | Amount | Notes |
|---|---|---|
| Hot Dogs 🌭 | 12 whole | Beef or pork, all-beef preferred |
| Sauerkraut 🥬 | 3 cups | Drained, rinsed if too sour |
| Beef Broth 💧 | 2 cups | Low-sodium preferred |
| Apple Cider Vinegar 🍎 | ¼ cup | For tangy brightness |
| Brown Sugar 🍚 | ¼ cup | Light or dark works |
| Yellow Mustard 🥫 | ¼ cup | Smooth, not chunky |
| Onion 🧅 | 1 whole | Yellow or white, sliced |
| Garlic Cloves 🧄 | 4 cloves | Minced for aroma |
| Bay Leaves 🌿 | 2 whole | Remove before serving |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly cracked |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Crusty Bread 🍞 | 6 slices | For serving (optional) |
The hot dogs are the star, so go for all-beef if you can—they hold up better to long cooking. Boar’s Head or Hebrew National are my go-tos, but any quality brand works. Sauerkraut can be a make-or-break ingredient here; look for the vibrant, crunchy kind (not the mushy, watery stuff). If it’s too sour for your taste, rinse it well before adding. The apple cider vinegar might seem like overkill, but trust me—it cuts through the richness and balances the tang. For the broth, low-sodium is key so you can control the saltiness yourself. Grab a carton of Kirkland or Swanson from Costco if you’re prepping for a crowd.
No beef broth? Chicken broth works in a pinch, just add a splash of Worcestershire sauce for depth. Mustard hating someone at the table? Skip it entirely or swap for a tablespoon of Dijon. The onions and garlic can be pre-chopped to save time, but freshly minced garlic makes the biggest difference. If your sauerkraut is particularly watery, drain it in a colander for 10 minutes before adding it to the crock pot. And if you’re feeling fancy, add a splash of beer (lager or pale ale) to the broth—it adds a nice malty note that pairs perfectly with the smokiness.
This tastes even better the next day, so make extra. Keeps for 4-5 days in the fridge and freezes beautifully for up to 3 months. I always portion it into containers with a slice of crusty bread on the side—perfect for quick lunches. The hot dogs will get tender but not mushy, and the sauerkraut stays delightfully crisp. If you’re meal prepping, store the bread separately to keep it fresh.
Why You’ll Love This Recipe
- Five-Ingredient Magic: I swear, this is the kind of meal where you dump everything in and forget it. No chopping, no fuss—just hot dogs, sauerkraut, and that sweet-tangy broth simmering together. My kids think I’m a hero when I serve this.
- Sweet & Tangy Bomb: That apple cider vinegar and brown sugar combo? It’s like someone took a classic ballpark dog and gave it a gourmet glow-up. The sauerkraut’s sour crunch cuts through the richness, and the broth keeps it juicy—no dry bites here.
- Tailgate or Tuesday: Serve it in buns with mustard for a game-day staple, or pile it onto crusty rolls for a hearty weeknight dinner. Between us, I’ve even turned it into a lazy brunch with scrambled eggs on top. Flexible enough for any mood.
- Leftovers That Don’t Suck: Most crock-pot meals get boring after day two, but this? It’s still amazing reheated. The flavors meld even better, and the sauerkraut stays crisp. Plus, it’s cheap enough to make twice—win-win.
Step-by-step instructions for hot dogs and sauerkraut in crock pot
Here’s how to create a hearty, flavorful one-pot meal that brings out the best of smoky hot dogs and tangy sauerkraut.
Prepare the Base Ingredients
Start by draining and rinsing the 3 cups sauerkraut under cold water to remove excess brine if it’s too sour. This step prevents your dish from becoming overly acidic. In a small bowl, mix together the 0.25 cup apple cider vinegar, 0.25 cup brown sugar, and 0.25 cup yellow mustard until the brown sugar dissolves completely. This creates a sweet-tangy glaze that will coat the hot dogs beautifully.
While that mixture sits, slice the 1 whole onion into thin half-moons and mince the 4 cloves garlic cloves finely. These aromatics will infuse the broth with deep, savory flavor. The onion should be translucent when cooked, and the garlic should be fragrant but not browned—just a golden hue.
Layer Everything in the Crock Pot
Add the 2 cups beef broth to your crock pot and stir in the 1.5 teaspoons salt and 1 teaspoon ground black pepper. Drop in the 2 whole bay leaves and let them steep in the warm broth for a few minutes to release their earthy aroma. Then, add the sliced onion and minced garlic, stirring gently to combine.
Next, pour in the prepared vinegar-mustard-brown sugar mixture and stir again until fully incorporated. This is where the magic happens—the sweetness of the brown sugar balances the tang of the vinegar and mustard, while the broth creates a rich, savory base. The mixture should smell like a perfect balance of sweet, tangy, and umami.
Add the Hot Dogs and Sauerkraut
Arrange the 12 whole hot dogs in a single layer on top of the broth mixture, making sure they’re evenly spaced. This ensures they cook thoroughly without overlapping. Then, spoon the drained sauerkraut over and around the hot dogs, pressing down gently to submerge them slightly in the broth.
Place the lid on the crock pot and cook on Low heat for 4 to 5 hours, or until the hot dogs are heated through and the flavors have melded together. The hot dogs should be tender and fully cooked, with the sauerkraut softened but still holding its texture. The broth should have reduced slightly, creating a thick, flavorful sauce.
Finish and Serve
Remove the 2 whole bay leaves before serving, as they can be bitter if left in. Taste the mixture and adjust the seasoning if needed—you might want to add a pinch more salt or a splash of apple cider vinegar to balance the flavors. The dish should be a perfect harmony of smoky, tangy, sweet, and savory notes.
Serve the hot dogs and sauerkraut directly from the crock pot, accompanied by the 6 slices crusty bread for dipping or as a side. The bread will soak up the delicious sauce, making every bite even more satisfying. This one-pot meal is perfect for feeding a crowd or enjoying a cozy, comforting dinner.
Pro Tips For Making Hot Dogs And Sauerkraut In Crock Pot
- Rinse the Kraut First: Drain the sauerkraut, then give it a quick cold-water rinse to cut the sharpness—especially if your jar’s brine is still strong. I used to skip this and ended up with a dish that tasted like a pickle factory exploded.
- Cook Hot Dogs Separately: Brown the hot dogs in a skillet first—they’ll stay juicy and crispy, not soggy. Drop them in the crock pot raw, and you’re just boiling rubbery links. (Yes, I’ve done it. No, I won’t do it again.)
- Stir Before Serving: The brown sugar and vinegar settle at the bottom, turning the sauce syrupy and cloying. Give it a good mix right before serving, or you’ll get a sweet sludge at the base and a bland top layer.
- Use Low Heat for Hours: Set the crock pot to low and let it simmer for 4–6 hours—this lets the flavors meld without turning the hot dogs into mush. High heat = sad, limp dogs. (And no one wants that.)
Creative variations of this dish
German Bratwurst Twist
Swap the hot dogs for 12 German bratwurst sausages (like Johnsonville or Oscar Mayer) to bring authentic European flair. Increase the apple cider vinegar to 0.5 cup and add 1 tbsp caraway seeds while cooking for that classic German sausage flavor.
Serve with pretzel buns instead of regular bread for the full experience. 🌭
Spicy Carolina Style
Add 1 tbsp hot sauce (like Crystal or Frank’s RedHot) and 1 tsp smoked paprika to the broth for a Carolina-inspired kick. Use 12 all-beef hot dogs and serve with sliced pickles and coleslaw on the side. The heat balances beautifully with the tangy sauerkraut. 🌶️
Beer-Braised Version
Replace half the beef broth with 1 cup lager beer (like Budweiser or Corona) for a malty depth. Add 1 tbsp Worcestershire sauce and 1 tsp onion powder to enhance the umami. This version tastes even better the next day as the flavors meld together. 🍺
Vegetarian Adaptation
Use 12 vegan hot dogs (like Beyond Meat or Field Roast) and add 1 cup chopped mushrooms and 1 cup diced bell peppers to the crock pot. Boost the broth with 1 tsp soy sauce for extra savory depth. The texture holds up surprisingly well in this adaptation. 🌱
Breakfast Crock Pot
Turn this into a hearty breakfast by adding 1 cup shredded cheddar cheese and 6 scrambled eggs during the last 30 minutes of cooking. Serve with buttered toast and hot sauce for dipping. The cheddar melts beautifully into the sauerkraut mixture. 🍳
Sweet & Smoky BBQ
Mix ½ cup BBQ sauce (like Sweet Baby Ray’s) into the broth before adding hot dogs. Add 1 tsp chipotle powder for smoky heat. Top with chopped cilantro and diced red onions before serving. This fusion version is perfect for summer BBQs. 🔥
Nutrition facts
Frequently asked questions
Can I use smoked sausages instead of hot dogs?
Smoked sausages like kielbasa or bratwurst add incredible depth to this dish. For best results, use 12 smoked sausages and increase the apple cider vinegar to 0.33 cup to balance the smokiness. Cook for 3-4 hours on low since smoked meats cook slightly faster than hot dogs.
How do I prevent the sauerkraut from getting watery?
Drain and rinse the sauerkraut thoroughly before adding it to the crock pot. For extra insurance, press it gently in a colander for 5-10 minutes to remove excess liquid. Also, avoid overcooking—4 hours on low keeps the texture perfect while letting flavors meld.
Can I make this recipe in an Instant Pot?
Yes! Use the Sauté function to cook the onions and garlic, then add all ingredients and pressure cook for 15 minutes on high. Quick release the pressure and let it sit for 5 minutes before serving. The Instant Pot version cooks about 30% faster than the crock pot.
Why does my dish taste too salty?
Sauerkraut and hot dogs already contain salt, so the broth should be low-sodium. If it’s too salty, add 1-2 extra cups of broth or a splash of apple cider vinegar to dilute the flavor. For a quick fix, stir in 1 cup of chopped fresh herbs like dill or parsley—they add freshness that balances saltiness.
What’s the best way to reheat leftovers?
Transfer leftovers to a saucepan and warm on medium-low heat for 5-7 minutes, stirring occasionally. For crock pot reheating, place in a smaller crock pot on low for 1-2 hours until heated through. Never microwave—it makes the hot dogs rubbery and the sauerkraut mushy.
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