Slow Cooker Queso
This creamy, savory Slow Cooker Queso is packed with flavor from chorizo and spices, making it perfect for game day or cozy nights in.
Equipment
- Slow Cooker
- Skillet
Ingredients
Meat
- 1 pound Ground chorizo Cooked and crumbled
Cheeses
- 2 pounds Queso blanco Velveeta Cubed
- 1 pound White American cheese Cubed
- 8 ounces Cream cheese Cubed
Canned Goods
- 1 can Diced tomatoes with green chiles 10 oz, undrained
- 1 can Evaporated milk 5 oz
Spices
- 2 tablespoons Chopped pickled jalapeños
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
Garnish
- Fresh chopped cilantro Optional, for garnish
Instructions
- Step 1: Gather all your ingredients to make the cooking process easier.
- Step 2: In a skillet over medium heat, cook the ground chorizo until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
- Step 3: In the slow cooker, combine the browned chorizo, cubed queso blanco, white American cheese, cream cheese, diced tomatoes with green chiles (including liquid), evaporated milk, chopped pickled jalapeños, garlic powder, and onion powder. Stir gently to combine.
- Step 4: Cover the slow cooker and set it to low. Cook for about 2 hours, stirring every 30 minutes until everything is melted and creamy.
- Step 5: Serve warm, garnished with fresh chopped cilantro if desired. Enjoy with tortilla chips, veggies, or bread for dipping.
Notes
For a spicier queso, increase the amount of jalapeños or add fresh jalapeños. You can also use different types of cheese that melt well.