Toss everything into your slow cooker and give it a good stir to combine. The mustard and brown sugar will create this amazing sweet-tangy glaze that coats everything. (Cook the bacon first and crumble it in - the rendered fat adds flavor without making the dish greasy)
Cover and cook on low for 7-8 hours. The beans will get tender and absorb all those flavors, while the sausage stays juicy.
Give it a final stir before serving. The sauce should be thick and glossy, coating everything beautifully.
Swapping regular hot dogs for chicken sausage or turkey dogs bumps the protein way up while cutting unnecessary fat. This freezes beautifully for up to 3 months - portion it out in meal prep containers for easy weeknight dinners.
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