There’s something about the rich, creamy goodness of queso that never fails to bring a crowd together. Whether it’s for a casual gathering, game day, or a cozy movie night, this crockpot queso recipe makes serving up something special a total breeze.
The beauty of this dish is how effortlessly it blends melted cheese, savory spices, and a hint of heat, all simmering away to perfection while you relax or focus on other parts of your meal.
What sets this recipe apart is its convenience. Using a crockpot, you get the creamy texture and flavor without any of the constant stirring or babysitting. Plus, you can adjust the heat level to suit your taste, making it the perfect base for nachos, tacos, or even a dip for fresh veggies.
And let’s not forget the magic of queso when paired with the right tortilla chips—each bite is a satisfying, savory experience that’ll have everyone coming back for more.
I wasn’t prepared for how easy this would be to whip up. I had always thought queso required too much effort, but with this crockpot version, it’s a total game changer. Share your favorite variations or let me know how you make it your own!
What I Didn’t Expect About This Recipe?
- The ease of making queso in a crockpot blew me away—I thought it would take more effort, but it practically cooked itself.
- I discovered that using a blend of cheeses gives it the perfect creamy, melty texture.
- It’s become a go-to for parties and even a comforting snack on its own. Everyone loves it!
Crockpot Queso Recipe
Equipment
- Nonstick cooking spray
- Serving dish or bowl
- Measuring cups and spoons
- Wooden spoon or spatula
- Medium skillet
- Large crockpot
Ingredients
- 1 whole lime juiced
- 1 white American block-style cheese cubed
- 24 oz whole fat evaporated milk
- 30 oz fire-roasted diced tomatoes with green chiles such as Rotel
- 1 tsp chili powder optional
- 1 tsp ground cumin
- ½ yellow onion diced
- 2 jalapeno peppers seeded & ribs removed, diced
- ¼ tsp crushed red pepper flakes
- 1 lb yellow American block-style cheese cubed
- 7 oz Supremo Mexican Blend cheese shredded
- 1 lb Velveeta Queso Blanco cheese cubed
- 2 tbsp olive oil
- ½ tsp bunch fresh cilantro chopped
Instructions
- Spray the inside of a large crockpot with nonstick cooking spray and set it to high.
- Cover the crockpot with the lid.
- In a medium skillet, heat oil over medium heat and sauté onions and jalapeño peppers until soft and translucent, about 3–4 minutes.
- Mix in cumin, red pepper flakes, and chili powder, and cook for another 30 seconds, stirring continuously.
- Transfer the sautéed vegetable mixture into the crockpot.
- Stir it into the cheese mixture.
- Leave the lid slightly ajar and stir occasionally until the cheese has fully melted, which should take about 30 minutes.
- Reduce the heat to warm and continue stirring every 15–20 minutes, adding evaporated milk if the dip becomes too thick.
- Serve warm with chips, crackers, or vegetables of your choice.
Notes
- Substitute regular milk with evaporated milk for a richer, creamier texture.
- Add cooked spinach or artichoke hearts for a classic variation.
| Nutrition | Value |
| Calories | 402kcal |
| Carbohydrates | 13g |
| Fibre | 1g |
| Fat | 30g |
| Protein | 23g |
| Cholesterol | 93g |
Variations To Help You Customise This Dish!
- Spicy Kick: Add diced jalapeños, a splash of hot sauce, or extra chili powder for more heat.
- Meaty Queso: Stir in cooked ground beef, chorizo, or shredded chicken for a hearty twist.
- Vegetarian Twist: Add black beans, diced tomatoes, or roasted corn for a plant-based boost.
- Southwest Flair: Mix in fresh cilantro, diced avocado, or a squeeze of lime juice for extra flavor.
- Healthier Option: Use low-fat cheeses and milk, and swap chips for fresh veggies as dippers.
