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chilis skillet queso slow cooker

Chili's Skillet Queso Slow Cooker Recipe

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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb Velveeta, cubed
  • 4 oz cream cheese, cubed
  • 1 can (10 oz) Rotel diced tomatoes and green chiles, half the liquid drained
  • 1/2 cup pickled jalapeño slices
  • 2 tbsp pickled jalapeño brine
  • 1/2 cup whole milk
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 2 tbsp fresh cilantro, chopped
  • Tortilla chips, for serving

Method
 

  1. Cut the Velveeta and cream cheese into 1-inch cubes and place them in the slow cooker insert.
  2. Add the Rotel with half its liquid drained, the pickled jalapeño slices, 2 tbsp jalapeño brine, whole milk, cumin, garlic powder, and smoked paprika.
  3. Cook on HIGH for 1 hour, stirring every 20 minutes, until the mixture is fully melted and smooth, then switch to WARM.
  4. Stir once more, scatter the cilantro and a few extra jalapeño rings over the top, and serve straight from the slow cooker with tortilla chips.

Notes

This queso holds well on WARM for up to 4 hours, making it a reliable choice when people are arriving at different times. If it thickens up during the party, stir in whole milk a couple tablespoons at a time until it loosens. The Velveeta block melts more smoothly than the sliced variety, so it's worth picking up the block specifically.