Cheesy Slow Cooker Chili Dogs Food

CHEESY SLOW COOKER CHILI DOGS

Steps:

• Place hot dogs in a slow cooker. Mix chili, Cheddar cheese soup, ketchup, and chopped green chilies in a bowl and pour over hot dogs. Cover cooker and set to Low; cook 4 to 5 hours (can cook longer if desired).
• Serve hot dogs on buns topped with a large spoonful of chili, 1 teaspoon of chopped onion, 1 tablespoon of shredded Cheddar cheese, and about 2 tablespoons crushed corn chips.

SLOW-COOKER CHILI DOGS

Steps:

• Place franks in slow cooker; top with chili. Cover with lid.
• Cook on HIGH 1 hour or until heated through, then simmer on LOW until ready to serve.
• Fill buns with franks; top with chili, cheese and onions.

BANDITO CHILI DOGS

Steps:

• Place hot dogs in a 3-qt. slow cooker. In a large bowl, combine the chili, soup and green chiles; pour over hot dogs. Cover and cook on low for 4-5 hours. , Serve hot dogs in buns; top with chili mixture, onion, corn chips and cheese.

SLOW-COOKER CHILI CHEESE DOG CASSEROLE

Steps:

• Spray 6-quart oval slow cooker with cooking spray. Cut hot dogs in half lengthwise, then into 1-inch pieces; set aside. Shred enough of the cheese to get 1/2 cup; cover and refrigerate for later. Cut remaining cheese into 1-inch cubes.
• In 12-inch nonstick skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is no longer pink; drain.
• Stir in hot dogs, tomato sauce, Worcestershire sauce, 3 teaspoons of the chili powder and the pepper. Heat to simmering; reduce heat to medium, and cook 2 to 3 minutes, stirring frequently, until bubbling and slightly thickened. Remove from heat; transfer mixture to slow cooker. Stir in cheese cubes until well mixed. Cover to keep warm.
• Separate dough into 8 biscuits. Cut each biscuit into 6 pieces, and transfer to large, resealable food-storage plastic bag. In small bowl, mix melted butter, onion powder and remaining 1 teaspoon chili powder. Pour butter mixture on top of biscuit pieces; seal bag, and shake to evenly coat. Place biscuits in single layer on top of beef mixture in slow cooker.
• Cover top of insert with large kitchen towel. Place lid on top of towel. (This will prevent condensation from dripping onto biscuits during cooking.) Cook on Low heat setting 2 1/2 to 3 hours or until biscuits are done. Insert knife into center of casserole to test if biscuits are fully baked; outer edge of casserole will be deep golden brown.
• Sprinkle with reserved shredded Cheddar cheese. Return lid to slow cooker; cook 3 to 5 minutes or until cheese melts. Serve warm.

CHEESY SLOW COOKER WHITE CHILI

Steps:

• Stir beans, chicken, Alfredo sauce, chicken broth, green chilies, yellow corn, white corn, Monterey Jack cheese, pepperjack cheese, sour cream, cumin, garlic, white pepper, and cayenne pepper together in a slow cooker.
• Cook on Low, stirring occasionally, 3 to 4 hours.

CHEESY SLOW-COOKER CHILI RECIPE

Steps:

• Brown beef in skillet until cooked through.
• Add browned beef and all ingredients except tomatoes and shredded cheese to slow cooker and cook on high for 3 hours, or low for 6 hours.
• Add tomatoes and cover; cook additional 30 minutes in slow cooker on low.
• Ladle chili into individual bowls and top with cheese.

SLOW-COOKER CHEESY CHICKEN

Steps:

• Place chicken breasts in the crock pot.
• Mix the undiluted soups together with the garlic powder and pour over chicken.
• Cover and cook on low 6-8 hours , until chicken is tender.
• Serve with the delicious sauce over rice or noodles.