1Mix brown sugar, mustard, garlic powder and chili powder in small bowl.
2Wrap each hot dog half with a half slice of bacon; secure with toothpick. Arrange a layer of roll-ups in bottom of 3 1/2- to 4-quart slow cooker. Sprinkle one-third of the sugar mixture on top. Repeat layering roll-ups and sugar mixture 2 more times, ending with sugar mixture.
3Cover and cook on high heat setting about 4 hours, gently stirring twice, until bacon is crisp. Turn to low heat setting to serve. Roll-ups will hold on low heat setting up to 2 hours.