My thrifty uncle always made this after tax season. Just 3 ingredients for the most tangy and savory dinner you will ever need this April.

This slow cooker 3-ingredient hot dogs and sauerkraut recipe is pure thrifty comfort food, the kind of thing my uncle would throw together every April right after tax season when money was tight and everyone was tired. It’s tangy, savory, and surprisingly cozy for how little effort it takes. You literally toss three budget-friendly ingredients into the slow cooker before work and come home to juicy hot dog pieces nestled in soft, mellow sauerkraut with a rich, porky broth. It’s very Midwestern, very practical, and the kind of no-fuss dinner that makes a long day feel a little easier.

Serve the hot dogs and sauerkraut piled onto a plate with some of the savory juices spooned over the top. It’s great with mashed potatoes, boiled baby potatoes, or simple buttered noodles to soak up the tangy broth. Rye bread or crusty rolls on the side make it feel more like a full meal, and a squirt of yellow or spicy brown mustard on top is perfect if you like extra zip. For something fresh, add a simple green salad or sliced cucumbers and tomatoes dressed with a little vinegar and oil.

Slow Cooker 3-Ingredient Hot Dogs and Sauerkraut

Servings: 4

Ingredients

1 (32-ounce) jar or bag sauerkraut, drained but not rinsed

1 1/2 pounds hot dogs (about 12 standard hot dogs), cut into 1 1/2-inch pieces
1 cup low-sodium chicken broth (or water for milder flavor)

Directions