Layer baked beans over sliced hot dogs, add three more simple ingredients, and toss it all into the slow cooker for an easy weeknight go-to I can make without even thinking.

 Cozy, sweet-tangy, and practically cooks itself

Ingredients

• 1 lb hot dogs, sliced into ½-inch rounds

• 2 cans (15 oz each) baked beans (do not drain)

• ¼ cup ketchup

• 2 tablespoons yellow mustard

• 2 tablespoons brown sugar

Instructions

1. Prep your cooker – Lightly grease the inside of your slow cooker with nonstick spray or a swipe of oil. Drop in the sliced hot dogs, spreading them evenly across the bottom.

2. Mix the sauce – In a small bowl, whisk together the ketchup, mustard, and brown sugar until smooth.

3. Layer it all in – Pour both cans of baked beans (with their sauce) right over the hot dogs. Drizzle the ketchup-mustard mixture on top.

4. Give it a good stir – Mix everything thoroughly so every hot dog piece gets coated and the beans are evenly distributed.

5. Let the slow cooker work – Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until bubbling, heated through, and the sauce has thickened to a rich, glossy consistency.

6. Stir and serve – Give it one final stir before serving to bring all that saucy goodness back together. Ladle into bowls and enjoy!

Extra no-think tips

• Want a little smoky kick? Add a dash of Worcestershire sauce or a pinch of smoked paprika—still counts as "no thinking" in our book.

• Serving idea – Pile it over toast, rice, or baked potatoes to stretch it further.

• Leftover love – It thickens even more overnight; just splash in a little water or broth when reheating if you like it saucier.