Creamy, gooey, cheesy Easy Slow Cooker Chili con Queso Dip has just 4 ingredients and will be the star of the show at your next party! This stuff goes fast!
Easy Slow Cooker Chili con Queso Dip
I may have mentioned a time or two (or three or four…) that I’m a big fan of sauces, particularly creamy sauces. So can you just imagine me around dips?! Seriously it’s like the main attraction is a sauce, a gooey, creamy, cheesy dip, like this Easy Slow Cooker Chili con Queso Dip. If there’s a dip at a party you can find me hovering over it protectively and trying not to eat it all at once.
One of my favorites is this Easy Slow Cooker Chili Con Queso Dip. It’s very simple to make, with just 4 ingredients in the Crockpot, and the results are all kinds of cheesy, gooey, cozy goodness. You really can’t go wrong with a chili and cheese combination.
This Easy Slow Cooker Chili con Queso Dip recipe calls for canned chili (because that’s probably the easiest way to do it), but if you do happen to have a little leftover chili on hand, you can easily sub out the canned chili for about 1 1/2 cups of your homemade chili. Probably the most delicious way to use up leftovers on Earth!
Turn your Crockpot to Warm when serving to keep it nice and toasty for the whole party (or if you plan to eat it all yourself, you can just put it in a bowl.) Serve with lots of tortilla chips. This Easy Slow Cooker Chili con Queso Dip will go fast!
For more Crockpot recipes all month long, be sure to check out our Crocktober Main Page!
Easy Slow Cooker Chili con Queso Dip Recipe
- 1 32 ounces package Velveeta, cubed
- 1 15 ounces can of Chili with no beans
- 2 10 ounces cans diced tomatoes with green chiles
- 1/4 cup milk
Place all ingredients in a large slow cooker and stir to combine.
Cover and cook on Low for 1-2 hours, stirring occasionally, until cheese is completely melted.
Turn Crockpot to warm to serve. Serve with tortilla chips.
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