Introduction

Oh my goodness, get ready for a serious treat! There are some recipes that just scream “party,” “cozy night in,” or “game day must-have,” and this Crock Pot Queso is absolutely one of them. Forget standing over the stove, constantly stirring and praying your cheese dip doesn’t seize up. This recipe is about as hands-off as it gets, letting your slow cooker do all the heavy lifting.

Seriously, imagine rich, creamy, slightly tangy queso that’s ready to scoop with your favorite chip, veggie stick, or honestly, a spoon (no judgment here!). This recipe has become a go-to in my house whenever we need something delicious, fast, and guaranteed to make everyone happy. And the best part? It only takes THREE ingredients! You heard me right. Three simple things and your slow cooker deliver cheesy perfection.

Why You’ll Love This Recipe

Fast: Prep is minimal, like, minutes minimal.
Easy: If you can plug in a slow cooker and stir, you can make this!
Giftable: Okay, maybe not gift it in the pot, but bring it warm to a potluck or gathering and you’ll be the hero.
Crowd-pleasing: Who doesn’t love warm, gooey cheese dip?

Ingredients

Gather ’round, friends! Here’s what you’ll need for this magical concoction. It’s refreshingly short and sweet!

8 oz Cream cheese, cut into cubes: This is your base! It brings that essential creaminess. Cutting it into cubes helps it melt faster and more evenly in the slow cooker.
1 1/2 cups Salsa verde: This is where the flavor and a little tang come from. Use your favorite store-bought kind, or even homemade if you’re feeling ambitious! The spice level can vary here, so choose one you love.
1 cup Monterey Jack cheese, shredded: Monterey Jack is a melt-tastic cheese! It gets super smooth and melty, perfect for queso. I always recommend shredding your own block cheese if possible, as it tends to melt smoother than pre-shredded which can contain anti-caking agents.

How to Make It

Alright, let’s get this queso party started in your slow cooker! It’s truly as simple as dump, stir, wait, stir again, and devour.

First things first, get out your trusty slow cooker. Toss in the cubed cream cheese and pour the salsa verde right over the top. No need to stir it yet, just get it all in there.
Pop the lid on and set your slow cooker to the LOW setting. Let it work its magic for about 1 to 1.5 hours. During this time, you’ll want to check in and give it a good stir once or twice. The cream cheese should be softening and starting to melt into the salsa verde. Keep stirring until it looks pretty smooth and creamy.
Now it’s time to add the star of the show – the shredded Monterey Jack cheese! Sprinkle it right over the melted cream cheese and salsa verde mixture.
Put the lid back on. Continue cooking on LOW for another 15-30 minutes. This is the phase where the Monterey Jack melts completely and joins the party. Make sure to stir it occasionally during this time to help it along and ensure everything is combining into that glorious, smooth queso texture you’re dreaming of.
Once it’s all melted, smooth, and perfectly warm, it’s ready! Give it one final stir and keep it on the “Warm” setting in your slow cooker for serving. Grab your chips (or whatever dippers you love) and dig in!

Substitutions & Additions

While this three-ingredient wonder is perfect as is, it’s also a fantastic base for customization! Feel free to play around:

Change the Cheese: Swap Monterey Jack for Pepper Jack for a spicy kick, or a Mexican blend for a different flavor profile. Cheddar works too, but it might change the texture slightly.
Spice it Up: Want more heat? Stir in some diced pickled jalapeños, a dash of hot sauce, or a pinch of cayenne pepper towards the end of cooking.
Add Some Protein: Brown some ground beef, chorizo, or shredded chicken and stir it in with the shredded cheese for a heartier dip.
Make it Greener: Stir in some chopped fresh cilantro right before serving for a pop of freshness.
Different Salsa: While salsa verde is key for this recipe’s specific flavor, you could experiment with a regular red salsa for a different kind of queso, though the flavor and color will change significantly.

Tips for Success

This recipe is super forgiving, but here are a couple of things I’ve learned along the way:

Cube the Cream Cheese: Resist the urge to just toss the block in. Cubing it really does help it melt faster and prevents little stubborn chunks.
Stirring is Your Friend: Even though it’s a slow cooker recipe, giving it a stir a few times helps everything combine smoothly and prevents anything from sticking or getting weird textures. Especially that initial stir after the cream cheese has softened!
Shred Your Own: As I mentioned, shredding cheese from a block yourself often results in a smoother queso compared to pre-shredded cheeses which can sometimes make the dip a little grainy. It’s worth the tiny bit of extra effort!

How to Store It

If by some miracle you have leftovers (this is rare in my house!), let the queso cool completely. Transfer it to an airtight container and store it in the refrigerator for up to 3-4 days.

To reheat, your best bet is gently warming it back up in the slow cooker on LOW or Warm, stirring frequently, until it’s smooth again. You can also reheat small portions in the microwave, stirring every 30 seconds or so until hot and creamy. You might need to add a splash of milk or cream when reheating if it seems too thick.

FAQs

Got questions? I’ve got some quick answers!

Can I make this on the stove instead?

Yes, you absolutely can! Combine cream cheese and salsa verde in a saucepan over low heat, stirring constantly until smooth. Then stir in the shredded Monterey Jack and continue stirring until melted and smooth. It requires more active stirring than the slow cooker method, though!

What do I serve with Crock Pot Queso?

Tortilla chips are the classic, of course! But it’s also fantastic with Fritos, pita chips, crusty bread, pretzel bites, or fresh veggie sticks like carrots, celery, bell peppers, or cucumber. Spoon it over tacos, burritos, or nachos!

Can I use light cream cheese?

Using light cream cheese might alter the texture and richness slightly, and it can sometimes be a little more prone to separating. For the best results and creamiest texture, I recommend using full-fat cream cheese.

The Easiest 3-Ingredient Crock Pot Queso You'll Ever Make

This recipe is about as hands-off as it gets, letting your slow cooker do all the heavy lifting to create rich, creamy, slightly tangy queso that's ready to scoop with your favorite chip, veggie stick, or honestly, a spoon. It only takes THREE ingredients!

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Cook Time 1 15

Equipment

Slow Cooker or Crock Pot

Ingredients

8 oz Cream cheese cut into cubes
1.5 cup Salsa verde
1 cup Monterey Jack cheese shredded

Instructions

Get out your slow cooker. Toss in the cubed cream cheese and pour the salsa verde over the top.
Pop the lid on and set your slow cooker to LOW. Cook for about 1 to 1.5 hours, stirring once or twice, until the cream cheese is melted and smooth.
Add the shredded Monterey Jack cheese.
Put the lid back on. Continue cooking on LOW for another 15-30 minutes, stirring occasionally, until completely melted and smooth.
Give it one final stir and keep it on the "Warm" setting for serving. Serve with chips or dippers.

Notes

Tips for Success:
- Cube the Cream Cheese: Helps it melt faster and more evenly.
- Stirring is Your Friend: Helps everything combine smoothly and prevents sticking.
- Shred Your Own: Results in a smoother queso compared to pre-shredded.

Storage:
- If you have leftovers, let cool completely. Transfer to an airtight container and refrigerate for up to 3-4 days.

Reheating:
- Gently warm back up in the slow cooker on LOW or Warm, stirring frequently.
- Small portions can be reheated in the microwave, stirring every 30 seconds.
- You might need to add a splash of milk or cream when reheating if it seems too thick.