The Best Way to Cook and Keep Hot Dogs Warm for a Fundraiser

Use a slow cooker to prepare hot dogs for a fundraiser and keep them warm during the event.
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A slow cooker offers the ideal means to cook hot dogs and keep them warm for your fundraiser. The hot dogs will stay moist and develop a browned crust while cooking in the slow cooker.


Once the hot dogs are cooked to the proper temperature for serving, switching the slow cooker to a lower setting keeps the hot dogs warm until you're ready to offer them at your event.

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Things You'll Need

  • Hot dogs

  • Slow cooker

  • Tongs


  1. Form a layer of hot dogs on the bottom of a slow cooker.
  2. Stack a second layer on top of the first and continue making layers until all the hot dogs are in the slow cooker.
  3. Place the lid on the slow cooker. Don't remove the lid while the hot dogs cook, as this releases moisture and heat, causing the hot dogs to dry out and take longer to cook.
  4. Turn the slow cooker's temperature setting to high.
  5. Cook the hot dogs on high for about 1 to 2 hours or until the hot dogs feel hot throughout and are browned.
  6. Take one hot dog out of the slow cooker and cut it in half to check if the middle inside is hot.
  7. Reduce the temperature on the slow cooker to low to keep the hot dogs warm for the fundraiser.
  8. Remove each hot dog from the slow cooker with a pair of tongs when you're ready to serve it.


To ensure the hot dogs are fully cooked and to avoid the risk of food-borne illnesses, insert a meat thermometer into the thickest part of one of the hot dogs after it finishes cooking. The cooked hot dog should register 160 degrees Fahrenheit on the meat thermometer, according to the U.S. Department of Agriculture (USDA).

Monitor the temperature of the hot dogs throughout the event to ensure they stay at the proper temperature.


  • Place the hot dog buns inside the slow cooker on top of the hot dogs for a few minutes before you serve them to warm up the buns.
  • Serve the hot dogs with an assortment of condiments, including ketchup, mustard, onions, relish and sauerkraut.



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