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Home Recipes by Cooking Method Slow Cooker
GF Gluten-Free VG Vegetarian SC Slow Cooker

Queso Blanco in the Slow Cooker | Easy Recipe

4.37
/5
4 hrs 5 mins
65 Comments
Jump to Recipe Video
By: Rachel GurkPosted: 04/24/2017Updated: 06/14/2021

This post may contain affiliate links. Please read my disclosure policy.

Queso Blanco in the Slow Cooker is easy, Velvetta-free, and you will not be able to stop dipping chips in it! Get the easy slow cooker dip recipe on RachelCooks.com!

Queso Blanco in the slow cooker is a breeze to make – easy crockpot queso! Velveeta-free, and you will not be able to stop dipping chips in it!

Overhead of quesa dip in white bowl with handle, a chip dipped into it and garnished with chopped cilantro.

Disclosure: This post is in partnership with Old El Paso and Target. Thank you for supporting Rachel Cooks by reading about brands we love and use in our own home.

Queso dip is hands-down one of my biggest weaknesses. I mean, who can resist melty cheese on a salty chip? This white queso is irresistible, just like my Mexican Spinach Dip or the beautifully colored healthy queso dip with butternut squash. The subtly sweet flavor of that one is to die for…have you guys tried it yet?

This queso blanco is perfect for upcoming Cinco de Mayo festivities. You can make it ahead and it’s ready when you are. Pop all the ingredients in your slow cooker, and three to four hours later, you’re ready to start dipping. You’ll probably want to sample a few bites now and then before it’s completely done. Quality control, right?

I purposely stay away from Velvetta cheese in this recipe and achieve a nice smooth texture with low, slow heat and a mixture of cheeses with cream cheese and milk to keep this queso nice and dippable.

Overhead of ingredients in slow cooker, uncooked.

Old El Paso Mild Green Chiles give this dip great flavor without overwhelming you with spiciness. I add a little extra heat with Pepper Jack cheese but since I don’t like things super hot, I keep it pretty tame by using half plain Monterey Jack cheese. If you like queso on the spicier side, go for all Pepper Jack instead of 50/50 mix. The rich flavors of the cheese are brightened up with green onions and cilantro.

Queso dip in white bowl, with can of Old ElPaso chopped green chilies in foreground, surrounded by tortilla chips.

PS: If you really want to get serious with your dipping, which I fully support, try cutting Old El Paso Mini Taco Boats in half, spritzing the halves with olive oil, and crisping them up in a 350°F oven for about 7-10 minutes or until golden brown. They’ll make perfect little scoops for as much queso as your heart desires!

More cheesy dips!

A couple of my favorite dips are mentioned above, and if you’re looking for more, try one of these: 

 

  • Poblano Queso Dip
  • Slow Cooker Spinach Artichoke Dip
  • Baked Goat Cheese Dip with Lemon and Thyme
  • Cheesy Baked Corn with Bacon and Jalapeño
  • Herbed Feta Dip (one of my faves!)
  • Hot Caprese Dip Recipe
  • Slow Cooker Cheesy Chicken Marsala Dip
  • Garlic Bread Cheese Dip from Lemons for Lulu
  • Bacon Cheddar Dip from Spends with Pennies

How about some great tacos to eat with this queso blanco! Try cauliflower tacos or shrimp tacos!

Queso blanco is perfect for nachos, too. Try cauliflower nachos or vegetarian nachos.

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

queso blanco with a chip dipped in and cilantro garnish
Recipe

Get the Recipe: White Queso in the Slow Cooker

4.37 from 572 votes
Prep Time: 5 mins
Cook Time: 4 hrs
Total Time: 4 hrs 5 mins
12 servings
Print Rate Recipe
Prevent your screen from going dark
White Queso in the slow cooker is easy, Velveeta-free, and you will not be able to stop dipping chips in it!

Ingredients

  • 8 ounces pepper Jack cheese, cut into cubes
  • 8 ounces Monterey Jack cheese, cut into cubes
  • 8 oz reduced-fat cream cheese (not fat free)
  • 1 can (4.5oz) Old El Paso Chopped Green Chiles
  • 2 green onions, thinly sliced
  • 1/2 cup 2% milk
  • 1/2 teaspoon garlic powder
  • Optional: Cilantro for garnish

Instructions

  • In a small to medium size slow cooker, combine all ingredients. Cover and cook on low for four hours or until everything is melted, stirring to combine.
  • Turn to warm until ready to serve (and even while serving if desired).
  • Garnish with fresh cilantro if desired and serve with chips or toasted mini taco boat halves.

Notes

  • If your slow cooker runs hot, you may want to turn it down to warm after two hours.

Nutrition Information

Serving: 1g, Calories: 197kcal, Carbohydrates: 2g, Protein: 11g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 5g, Cholesterol: 48mg, Sodium: 296mg, Sugar: 2g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
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Disclosure: This post is in partnership with Old El Paso and Target. Thank you for supporting Rachel Cooks by reading about brands we love and use in our own home.
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  1. Lisa says

    February 27, 2022 at 9:17 am

    4 stars
    It was delicious dipping from crockpot. Once i put on my plate it wasn’t so good.

    Reply
    • Rachel Gurk says

      February 28, 2022 at 8:12 am

      Queso always hardens up a little when it cools off. Best while it’s still warm!

      Reply
  2. Libby Gallagher says

    July 6, 2021 at 7:29 pm

    5 stars
    This is my favorite queso EVER!! Even left overs! We put on baked potatoes and all kinds of stuff, but tonight NACHOS

    Reply
    • Rachel Gurk says

      July 7, 2021 at 12:32 pm

      So glad to hear it! Thanks for taking the time to leave a review, it means a lot. Nachos are ALWAYS a good idea!

      Reply
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