Dump baked beans over sliced hot dogs, combined with 3 more ingredients, into slow cooker for a weeknight staple that I make without even thinking

This slow cooker 5-ingredient beanie weenies recipe is one of those weeknight staples I make without even thinking. It’s exactly what it sounds like: sliced hot dogs in the slow cooker with canned baked beans dumped right over the top, plus three simple pantry ingredients to round out the flavor.

It reminds me of the kind of cozy, no-fuss food I grew up with in the Midwest—perfect for busy workdays when I want something warm and filling but don’t have the brain space for a complicated dinner.

Serve these beanie weenies scooped into bowls with a side of buttered toast, cornbread, or over steamed white rice for a heartier meal. They’re also great spooned over baked potatoes or alongside a simple green salad or raw veggie sticks for a little freshness.

If you’re feeding a crowd, keep the slow cooker on warm and set out hot dog buns so people can pile the mixture inside like a sloppy chili dog.

Slow Cooker 5-Ingredient Beanie Weenies

Servings: 4-6

Ingredients

1 pound hot dogs, sliced into 1/2-inch pieces
2 (15-ounce) cans baked beans
1/4 cup ketchup
2 tablespoons yellow mustard
2 tablespoons brown sugar, packed
Nonstick cooking spray or a little oil, for greasing the slow cooker (optional)

Directions

Lightly grease the inside of your slow cooker with nonstick cooking spray or a little oil to make cleanup easier.

Slice the hot dogs into 1/2-inch pieces and scatter them evenly in the bottom of the slow cooker crock.

Open the cans of baked beans and dump them directly over the sliced hot dogs in the slow cooker, spreading them out a bit with a spoon if needed so everything is mostly covered.

In a small bowl, stir together the ketchup, yellow mustard, and brown sugar until the sugar is mostly dissolved. Pour this mixture over the beans and hot dogs.

Stir everything together in the slow cooker until the sliced hot dogs, baked beans, and sauce are well combined.

Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the mixture is hot and bubbly and the flavors have melded.

Give the beanie weenies a good stir, taste, and adjust with a little extra ketchup or mustard if you like. Serve warm straight from the slow cooker.


Variations & Tips

You can swap regular hot dogs for turkey or chicken hot dogs if you prefer something lighter, or use beef sausages for a heartier flavor—just keep them fully cooked. For a little smoky depth, add 1–2 teaspoons of smoked paprika or a few dashes of liquid smoke along with the ketchup and mustard.

If your baked beans are on the sweeter side, reduce the brown sugar to 1 tablespoon or skip it; if you like more tang, add a splash of apple cider vinegar at the end. To stretch the meal for more people, stir in a drained can of pinto or kidney beans with the baked beans. For kids who don’t love spice, keep it mild; for adults, you can add hot sauce or a pinch of chili flakes.

Food safety tips: Always start with fully cooked hot dogs from a trusted source, and keep them refrigerated until you’re ready to slice and add them. Don’t leave the finished beanie weenies sitting at room temperature for more than 2 hours; switch the slow cooker to WARM if serving over time, and refrigerate leftovers within that window. Reheat leftovers until steaming hot before serving, and use within 3–4 days.