Why You’ll Love Slow Cooker Queso Recipe

It’s mostly hands‑off: after initial prep, the slow cooker does the work.
The mix of cheeses yields a silky, smooth texture without being overly heavy.
The addition of chorizo and pickled jalapeños introduces savory depth and a pleasant kick.
It stays warm and dippable for a long time when kept on the “warm” setting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ground chorizo sausage
queso blanco Velveeta, cubed
white American cheese, cubed
cream cheese, cubed
diced tomatoes with green chiles (undrained)
evaporated milk
chopped pickled jalapeños
garlic powder
onion powder
fresh chopped cilantro (optional, for garnish)

Directions

In a skillet set over medium heat, cook the ground chorizo, breaking it apart, until fully cooked (about 8–10 minutes). Drain off excess grease.
Transfer the cooked chorizo into a 5‑ or 6‑quart slow cooker.
Add the cubed Velveeta, American cheese, cream cheese, canned tomatoes with chiles (undrained), evaporated milk, jalapeños, garlic powder, and onion powder into the slow cooker.
Gently stir all ingredients until evenly distributed.
Cover and cook on low for 1 to 2 hours, stirring every 15 minutes to help the cheeses melt evenly and prevent sticking.
Once the cheese is completely melted and the mixture is smooth, it’s ready to serve.

Servings and timing

Servings: 16
Prep time: 10 minutes
Cook time: 1 to 2 hours
Total time: ~2 hours 10 minutes Little Sunny Kitchen

Variations

Swap the chorizo for seasoned ground beef or turkey.
Increase or decrease the amount of jalapeños (or add fresh ones) to adjust the spice level.
Use different melting cheeses (e.g. pepper jack, Monterey Jack) to add flavor complexity.
Add in cooked black beans or corn for more texture and heartiness.
For a lighter version, reduce the cream cheese or use lower-fat versions (though texture may change).

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Little Sunny Kitchen
To freeze, place in a freezer-safe container for up to 3 months. Little Sunny Kitchen
To reheat: put refrigerated or frozen queso back into the slow cooker and warm on low until melted and heated through, stirring occasionally. Little Sunny Kitchen

FAQs

Where can I find cubed American cheese?

You can ask the deli counter at your grocery store to slice a block of American cheese into thick slabs you can cube. If that’s not possible, use slices—just avoid individually wrapped ones, as they may not melt well. Little Sunny Kitchen

Can I make this recipe on the stove instead?

It’s possible, but harder to regulate the gentle heat required so cheeses melt without burning. The slow cooker provides a low, even temperature that’s ideal for this dip. Little Sunny Kitchen

Is this queso dip spicy?

It has a mild kick from the jalapeños and diced tomatoes with chiles, but it’s not overwhelmingly spicy. You can always add more chilies or use spicier varieties if you want more heat. Little Sunny Kitchen

What should I serve with Slow Cooker Queso?

Classic tortilla chips are a go-to. You can also use raw vegetables (carrots, celery), crackers, or even drizzle it over nachos, tacos, or burrito bowls. Little Sunny Kitchen

What if I can’t find Velveeta?

The recipe recommends against substitutions for Velveeta, as it helps achieve the right melty texture. But if necessary, try blending other melting cheeses, though texture and behavior may differ. Little Sunny Kitchen

Can I omit the chorizo?

Yes — you’ll lose some of the smoky, meaty flavor, but the dip will still be creamy and delicious. Consider adding extra seasoning or smoked paprika to compensate.

Why should I stir every 15 minutes?

Stirring helps the cheeses melt uniformly and prevents scorching or sticking at the bottom of the slow cooker.

Will this cheese dip thicken as it cools?

Yes — as it cools, it becomes denser and may stiffen. To keep it dippable, keep it on “warm” and stir occasionally. Little Sunny Kitchen

Can I make the queso ahead of time?

Yes — you can prepare it and keep it warm in the slow cooker, stirring periodically. Just ensure you don’t let it burn.

How do I adjust the spice level?

Add more jalapeños, spicy canned chilies, or a dash of cayenne. To tone down the spice, reduce the jalapeños or use mild diced tomatoes instead.

Conclusion

This slow cooker queso is a crowd-pleaser — richly cheesy, smoothly melted, with just the right hint of heat and meaty depth from the chorizo. It’s easy to prepare and keeps warm well, making it ideal for parties, game nights, or casual snacking. Let me know if you’d like a vegetarian version or a milder alternative!

Slow Cooker Queso

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This Slow Cooker Queso is a rich, creamy, and cheesy dip made with Velveeta, real cheese, and spiced with ground beef and green chiles. Perfect for parties, game day, or as a delicious snack with tortilla chips.

Author: Emily
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Yield: 10 servings
Category: Appetizer
Method: Slow Cooker
Cuisine: Mexican
Diet: Gluten Free

Instructions

In a skillet over medium heat, cook the ground beef until browned. Drain excess fat and season with taco seasoning. Stir to combine.
To a slow cooker, add the cooked ground beef, Velveeta, cream cheese, shredded cheddar, and diced tomatoes with green chiles.
Cover and cook on low for 1-2 hours or until the cheese is completely melted and the dip is smooth. Stir occasionally.
If the queso is too thick, stir in a little milk to reach desired consistency.
Serve warm with tortilla chips and garnish with cilantro and jalapeño slices if desired.

Notes

Keep the slow cooker on the warm setting when serving to maintain the perfect consistency.
Can be made ahead and reheated; stir in milk if it thickens too much.
You can substitute the ground beef with spicy sausage for a different flavor.
Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Serving Size: 1/10th of recipe
Calories: 290
Sugar: 4g
Sodium: 780mg
Fat: 23g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 0.5g
Carbohydrates: 7g
Fiber: 0g
Protein: 13g
Cholesterol: 65mg