Slow Cooker Chili Dog Tater Tot Casserole

Slow Cooker Chili Dog Tater Tot Casserole is the kind of cozy, no-stress dinner that instantly brings comfort to the table. It combines everything people love—savory chili, juicy hot dogs, melty cheese, and golden tater tots—into one slow-cooked masterpiece. Because the slow cooker does the heavy lifting, this recipe is perfect for busy days, relaxed weekends, or casual gatherings.

While chili dogs are often associated with fairs and ballparks, this baked-style casserole gives the classic a warm, home-cooked upgrade. Instead of juggling toppings, everything layers together beautifully, creating bold flavor in every bite. Plus, the cheesy finish pulls it all together effortlessly.

Whether you’re feeding family or hosting friends, this dish feels nostalgic yet modern. Most importantly, it’s satisfying, hearty, and designed to please a crowd—making it a recipe you’ll return to again and again.

Recipe Yield: 6 servings

INGREDIENTS

1 (28 oz) bag frozen tater tots
1½ cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1 lb beef hot dogs, sliced into thick rounds
1 lb ground beef
1 small yellow onion, finely diced
2 cloves garlic, minced
1 Tbsp tomato paste
1 cup crushed tomatoes
1 cup beef broth
1 Tbsp olive oil
1 Tbsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
½ tsp salt
½ tsp black pepper

INSTRUCTIONS

1. Brown the beef:
First, heat olive oil in a skillet over medium heat. Add ground beef and cook, breaking it apart, until browned. Drain excess grease.

2. Build the chili base:
Next, add onion and garlic to the skillet and cook until softened. Stir in tomato paste, crushed tomatoes, beef broth, chili powder, smoked paprika, cumin, salt, and pepper. Simmer 5 minutes.

3. Layer the slow cooker:
Then, spread the chili mixture evenly into the slow cooker. Add sliced hot dogs and gently stir to combine.

4. Add tater tots:
After that, arrange frozen tater tots evenly over the chili layer without pressing them down.

5. Slow cook:
Cover and cook on LOW for 4–5 hours, until bubbling and flavorful.

6. Finish with cheese:
Finally, sprinkle cheddar and Monterey Jack evenly on top. Cover and cook 15–20 minutes more, until melted and gooey. Serve hot.

Helpful Tips to Perfect This Recipe

• Layer for texture: Keeping the tater tots on top helps them stay tender yet structured, preventing sogginess while absorbing flavor underneath.
• Cheese balance matters: Using two cheeses creates better melt and depth, since cheddar adds bite while Monterey Jack smooths everything out.
• Slice hot dogs thick: Larger slices hold their shape during slow cooking, giving you that classic chili-dog bite in every scoop.