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.

Add the drained sauerkraut to the bottom of a 4- to 6-quart slow cooker and spread it into an even layer.

Arrange the hot dog pieces over the sauerkraut, nestling them down slightly so they’re tucked into the cabbage.

Pour the chicken broth evenly over the hot dogs and sauerkraut. The mixture should look moist but not fully submerged; this helps everything braise and stay juicy.

Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the sauerkraut is very soft and mellowed and the hot dog pieces are plump and heated through.

Once cooked, gently stir everything together so the juices, hot dogs, and sauerkraut are evenly mixed, being careful not to break up the hot dogs too much.

Taste a bit of sauerkraut and, if desired, add a pinch of salt or a splash of the cooking juices from the bottom of the slow cooker to brighten the flavor.

Serve the hot dog pieces nestled into a bed of sauerkraut on a plate, spooning some of the savory cooking liquid over the top.

Variations & Tips