Tex-Mex Chili Dogs
Enjoy this recipe from 101 Slow-Cooker Recipes (M251).

1-lb. pkg. hot dogs
2 15-oz. cans chili without beans
10-3/4 oz. can Cheddar cheese soup
4-oz. can chopped green chiles
10 hot dog buns, split
Garnish: chopped onion, crushed corn     chips, shredded Cheddar cheese

Place hot dogs in a slow cooker. In a separate bowl, combine chili, soup and chiles; pour over hot dogs. Cover and cook on low setting for 4 to 5 hours. Serve hot dogs in buns; top with chili mixture and desired garnishes. Makes 10 sandwiches.