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If you like a sweeter contrast to the tangy sauerkraut, you can stir in 1 to 2 tablespoons of brown sugar at the beginning (this technically adds a fourth ingredient, but it’s a nice optional twist). For a smokier flavor, use smoked hot dogs or kielbasa instead of regular hot dogs, keeping the same weight. If you want a little extra richness without changing the basic 3-ingredient idea, use beef broth instead of chicken broth. You can also tuck a few caraway seeds or black peppercorns into the sauerkraut before cooking if you already have them in your pantry.
For meal prep, this dish reheats really well: store leftovers in an airtight container in the fridge for up to 4 days and reheat gently on the stove or in the microwave until steaming hot.
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Food safety tips: Always keep hot dogs refrigerated until you’re ready to cook, and don’t leave cooked hot dogs and sauerkraut out at room temperature for more than 2 hours (1 hour if it’s very warm in the kitchen). Make sure your slow cooker is set to LOW or HIGH as directed and not on a warm setting for the full cook time, so the food passes safely through the temperature danger zone. If using leftover hot dogs, ensure they haven’t been refrigerated for more than 3 to 4 days before adding them to the slow cooker.
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