Slow Cooker Nacho Cheese Sauce – easy, dump-and-go queso perfect for Super Bowl parties or any gathering. Make ahead reheat right in the crockpot – stays creamy until it’s gone!
Finally a nacho cheese sauce that doesn’t come from a jar, contains no Velveeta and stays smooth and creamy until you bottom it out.
5 minutes prep, hands-off and guaranteed to stay velvety smooth while you enjoy the game.
Add 5 simple ingredients to a slow cooker and let it do the heavy lifting. Serve it straight from the slow cooker or snap on the lid and take it along to a party.
No standing over the stove. No broken cheese sauce. Just smooth, spicy dipable queso.
What I love about this Slow Cooker Nacho Cheese Sauce:
Ingredients needed to make Slow Cooker Nacho Cheese Sauce:
- white American cheese slices (see NOTE) below
- can evaporated milk
- pickled jalapenos
- jalapeno brine (from the jar)
- butter
NOTE: highly recommend using American cheese slices from the deli. Prepackaged American Cheese slices wrapped in plastic won’t give the same flavor or smooth creaminess.
How to make Slow Cooker Nacho Cheese Sauce:
1. Prep the Slow Cooker
Lightly spray the basin of the slow cooker with non-stick spray (for easier cleanup).
2. Add the ingredients
Add evaporated milk, butter, minced jalapenos and jalapeno brine to the slow cooker.
3. Add the cheese
Tear American cheese slices into quarters and place into the slow cooker.
4. Dish towel hack
Place a clean dish towel over the top of the slow cooker then place the cover over the towel. The dish towel absorbs condensation that naturally forms and keeps the cheese sauce from getting watery.
5. Turn the slow cooker to LOW – cook for 1 1/2 to 2 hours, stirring about every 30-45 minutes until the cheese is fully melted and smooth.
6. Taste and adjust for spice level (see below if you want more 🔥. If it’s too thick, add another splash of jalapeno brine and stir well until it’s combined.
Switch the slow cooker to WARM for serving along with a basket of your favorite tortilla chips.
TIPS and FAQ
How do I make the cheese sauce spicier: Stir in a pinch of cayenne pepper (or to your pref).
Best cheese for Nacho Cheese Sauce? In the crockpot, American cheese is best. It melts to creamy and silky – no roux is needed.
Can I make this ahead? Yes! Make it a day ahead, leave it in the crockpot. Cover and pop in the fridge.
Best way to reheat: Remove from the fridge, cover with a clean dish towel and crockpot lid and turn the slow cooker to warm for 30 minutes or until heated through stirring occasionally, until smooth.
How to customize this recipe:
- Add a can of Rotel tomatoes
- Seasoned cooked ground beef or chorizo sausage can be added
- Sprinkle about a tablespoon of taco seasoning into the cheese sauce
- Add drained and rinsed canned Black beans
- Stir in a can of green chilies
- Spoon in a dollop of sour cream or a couple of ounces of cream cheese
- Fresh cilantro or green onions, minced
More popular game day recipes:
Jalapeno Popper Pigs in a Blanket
Storage and reheating:
Store leftover cheese dip in an airtight container in the fridge up to 3 days. Reheat in the microwave or in a saucepan on the stove (add a splash of milk).
What to serve with Nacho Cheese Sauce:
Full printable recipe card for this easy Crockpot Nacho Cheese Sauce below. Enjoy!
Easy Slow Cooker Nacho Cheese Sauce
Equipment
- Slow Cooker
Ingredients
- 1 pound white American cheese sliced deli sliced, not plastic wrapped
- 12 ounce can evaporated milk
- 1/2 cup pickled jalapenos minced
- 3 tablespoons jalapeno brine from the jar (or more to taste)
- 1 tablespoon butter
optional:
- pinch cayenne pepper if you want the dip spicier
Instructions
- Lightly spray the basin of the slow cooker with non-stick spray (for easier cleanup). Add evaporated milk, butter, minced jalapenos and jalapeno brine.
- Tear American cheese slices into quarters and place into the slow cooker.
- Dish towel hack: Place a clean dish towel over the top of the slow cooker then add the lid. The dish towel catches condensation so the cheese sauce isn't runny.
- Turn slow cooker to LOW for 1 1/2 to 2 hours, stirring about every 30-45 minutes until cheese is fully melted and smooth.
- If it’s too thick, add another splash of jalapeno brine and stir until it’s combined. Like it spicier? Stir in a pinch of ground cayenne pepper (or to taste).
- Switch the slow cooker to WARM and serve with tortilla chips.
I love a good make ahead or set it and forget it party appetizer. The fact that this one is both – AND checks all the creamy, spicy, delicious boxes makes it totally A-GAME!