Slow Cooker Sausage Queso

By
Derek Jacobson
·

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This slow cooker sausage queso is the dip people hover over at every party. Browned breakfast sausage goes into a pot of white American cheese, pepper jack, and diced tomatoes with green chiles. It melts smooth, stays scoopable, and keeps warm for hours.

The recipe makes about 16 servings, so it’s built for game days, potlucks, and holiday parties. You brown the sausage, load the slow cooker, and stir now and then. That’s it.

Jump to Recipe

Why This Queso Works

The trick is deli white American cheese. It has emulsifying salts that help it melt silky smooth, and it won’t turn grainy even after a few hours on the warm setting. Pepper jack adds a little heat, and cream cheese makes the dip extra creamy.

The canned tomatoes with green chiles go in with their juice. That liquid, plus half a cup of milk, keeps the cheese loose enough to scoop. Cumin and chili powder give it a classic Tex-Mex flavor. Set the crockpot on the counter with a big bowl of chips and you’re done.

Ingredients and Easy Swaps

  • Breakfast sausage: 1 pound, mild or hot. Chorizo or ground beef with taco seasoning also work.
  • Yellow onion: Half a small onion, finely diced.
  • White American cheese: 1 pound from the deli, cubed. A 1 pound block of Velveeta is a fine swap.
  • Pepper jack: 8 ounces shredded, about 2 cups. Monterey Jack is milder.
  • Cream cheese: 4 ounces, cubed.
  • Diced tomatoes with green chiles: One 10 ounce can, like Ro-Tel, not drained. Use the “hot” version for more kick.
  • Milk: ½ cup, plus more to thin it out.
  • Spices: 1 teaspoon cumin and ½ teaspoon chili powder.
  • Cilantro and tortilla chips: For topping and serving.

How to Make It at a Glance

  1. Brown the sausage and onion for 7 to 8 minutes until the sausage reaches 160°F. Drain the grease.
  2. Add the cheeses, tomatoes with juice, milk, cumin, and chili powder to a 4 to 6 quart slow cooker.
  3. Spoon the sausage on top.
  4. Cook on LOW for 2 hours or HIGH for 1 hour, stirring every 30 minutes.
  5. Thin with milk if needed, top with cilantro, and serve with chips.

Tips for the Best Slow Cooker Sausage Queso

  • Deli white American cheese melts the smoothest. You can use a 1 pound block of Velveeta instead.
  • Keep the queso on WARM for up to 3 hours. Stir in 1 to 2 tablespoons of milk whenever it thickens.
  • Leftovers keep in the fridge for 4 days. Reheat in the microwave in 30 second bursts, stirring in between.

Common Mistakes to Avoid

Using only bagged shredded cheese. Pre-shredded cheese has starch on it and can turn the dip gritty. The American cheese is what keeps this one smooth.

Not draining the sausage. Extra grease rises to the top and makes the queso oily. Drain it well in a colander or on paper towels.

Forgetting to stir. Cheese sticks to the sides and bottom of the slow cooker. Stir every 30 minutes while it melts.

Leaving it on HIGH. Once it’s melted, switch to WARM. High heat for hours can scorch the bottom.

Variations

  • Extra spicy: Use hot sausage and add a diced jalapeño with the onion.
  • Beefy queso: Swap the sausage for ground beef seasoned with taco seasoning.
  • Bean dip style: Stir in a drained can of black beans.
  • Stovetop: Melt everything in a heavy pot over low heat, stirring often, for about 15 minutes.

What to Serve With It

Sturdy tortilla chips are a must. Pretzel bites, celery sticks, bell pepper strips, and soft pretzels are great dippers too. You can also spoon leftover queso over baked potatoes, nachos, or burritos.

Planning a full game day spread? This queso is great next to our Taco Totchos and a pot of Crockpot Chili with Ground Beef. Find more mains in our game day dinner ideas.

FAQ

Can I make it ahead?
Yes. Brown the sausage a day early and refrigerate it. On party day, add everything to the slow cooker and give it an extra 15 to 30 minutes since the sausage starts cold.

Can I freeze leftovers?
You can freeze it for up to 2 months, but the texture may get a little grainy. Stir in milk while reheating to smooth it out.

Can I use a small slow cooker?
A 4 quart is the smallest size that fits this batch. For a 2 to 3 quart cooker, cut the recipe in half.

How much queso do I need per guest?
Plan on about ½ cup per person if it’s one of several snacks. This batch serves 16, so it covers a big crowd.

Party Planning Tips

  • Start the queso 2 hours before guests arrive so it’s smooth and hot when they walk in.
  • Set the slow cooker near an outlet at the edge of the table so the cord stays out of the way.
  • Put out a long-handled ladle so guests can scoop it onto plates instead of double dipping.
  • Keep a small cup of milk nearby to stir in as the queso thickens over the party.
  • Buy two bags of chips. Sausage queso goes fast.

Leftover Ideas

Leftover queso is great on breakfast. Spoon it over scrambled eggs, breakfast burritos, or hash browns. It also makes a quick pasta sauce. Warm it with a splash of milk and toss with cooked elbow macaroni for a spicy sausage mac and cheese. Or drizzle it over baked potatoes and steamed broccoli for an easy dinner.

Slow Cooker Sausage Queso
Pin
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Slow Cooker Sausage Queso

Recipe by Derek Jacobson
Servings

16

servings
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 pound ground breakfast sausage (mild or hot)

  • 1/2 small yellow onion, finely diced

  • 1 pound white American cheese from the deli, cut into cubes

  • 8 ounces pepper jack cheese, shredded (2 cups)

  • 4 ounces cream cheese, cut into cubes

  • 1 (10-ounce) can diced tomatoes with green chiles, like Ro-Tel, not drained

  • 1/2 cup milk, plus more as needed

  • 1 teaspoon ground cumin

  • 1/2 teaspoon chili powder

  • 2 tablespoons chopped fresh cilantro

  • Tortilla chips, for serving

Directions

  • Brown the sausage and onion in a skillet over medium-high heat for 7 to 8 minutes, breaking up the meat as it cooks. Drain off the grease.
  • Add the American cheese, pepper jack, cream cheese, tomatoes with their juice, milk, cumin and chili powder to a 4 to 6 quart slow cooker. Spoon the sausage on top.
  • Cover and cook on LOW for 2 hours or on HIGH for 1 hour. Stir every 30 minutes so the cheese melts evenly and does not stick.
  • Once it is smooth, taste it and thin with another splash of milk if you want it looser. Top with cilantro and serve warm with chips.
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Slow Cooker Sausage Queso

This slow cooker sausage queso is the dip people hover over at every party. Browned breakfast sausage goes into a pot of white American cheese, pepper jack, and diced tomatoes with green chiles. It melts smooth, stays scoopable, and keeps warm for hours.

The recipe makes about 16 servings, so it’s built for game days, potlucks, and holiday parties. You brown the sausage, load the slow cooker, and stir now and then. That’s it.

Jump to Recipe

Why This Queso Works

The trick is deli white American cheese. It has emulsifying salts that help it melt silky smooth, and it won’t turn grainy even after a few hours on the warm setting. Pepper jack adds a little heat, and cream cheese makes the dip extra creamy.

The canned tomatoes with green chiles go in with their juice. That liquid, plus half a cup of milk, keeps the cheese loose enough to scoop. Cumin and chili powder give it a classic Tex-Mex flavor. Set the crockpot on the counter with a big bowl of chips and you’re done.

Ingredients and Easy Swaps

  • Breakfast sausage: 1 pound, mild or hot. Chorizo or ground beef with taco seasoning also work.
  • Yellow onion: Half a small onion, finely diced.
  • White American cheese: 1 pound from the deli, cubed. A 1 pound block of Velveeta is a fine swap.
  • Pepper jack: 8 ounces shredded, about 2 cups. Monterey Jack is milder.
  • Cream cheese: 4 ounces, cubed.
  • Diced tomatoes with green chiles: One 10 ounce can, like Ro-Tel, not drained. Use the “hot” version for more kick.
  • Milk: ½ cup, plus more to thin it out.
  • Spices: 1 teaspoon cumin and ½ teaspoon chili powder.
  • Cilantro and tortilla chips: For topping and serving.

How to Make It at a Glance

  1. Brown the sausage and onion for 7 to 8 minutes until the sausage reaches 160°F. Drain the grease.
  2. Add the cheeses, tomatoes with juice, milk, cumin, and chili powder to a 4 to 6 quart slow cooker.
  3. Spoon the sausage on top.
  4. Cook on LOW for 2 hours or HIGH for 1 hour, stirring every 30 minutes.
  5. Thin with milk if needed, top with cilantro, and serve with chips.

Tips for the Best Slow Cooker Sausage Queso

  • Deli white American cheese melts the smoothest. You can use a 1 pound block of Velveeta instead.
  • Keep the queso on WARM for up to 3 hours. Stir in 1 to 2 tablespoons of milk whenever it thickens.
  • Leftovers keep in the fridge for 4 days. Reheat in the microwave in 30 second bursts, stirring in between.

Common Mistakes to Avoid

Using only bagged shredded cheese. Pre-shredded cheese has starch on it and can turn the dip gritty. The American cheese is what keeps this one smooth.

Not draining the sausage. Extra grease rises to the top and makes the queso oily. Drain it well in a colander or on paper towels.

Forgetting to stir. Cheese sticks to the sides and bottom of the slow cooker. Stir every 30 minutes while it melts.

Leaving it on HIGH. Once it’s melted, switch to WARM. High heat for hours can scorch the bottom.

Variations

  • Extra spicy: Use hot sausage and add a diced jalapeño with the onion.
  • Beefy queso: Swap the sausage for ground beef seasoned with taco seasoning.
  • Bean dip style: Stir in a drained can of black beans.
  • Stovetop: Melt everything in a heavy pot over low heat, stirring often, for about 15 minutes.

What to Serve With It

Sturdy tortilla chips are a must. Pretzel bites, celery sticks, bell pepper strips, and soft pretzels are great dippers too. You can also spoon leftover queso over baked potatoes, nachos, or burritos.

Planning a full game day spread? This queso is great next to our Taco Totchos and a pot of Crockpot Chili with Ground Beef. Find more mains in our game day dinner ideas.

FAQ

Can I make it ahead?
Yes. Brown the sausage a day early and refrigerate it. On party day, add everything to the slow cooker and give it an extra 15 to 30 minutes since the sausage starts cold.

Can I freeze leftovers?
You can freeze it for up to 2 months, but the texture may get a little grainy. Stir in milk while reheating to smooth it out.

Can I use a small slow cooker?
A 4 quart is the smallest size that fits this batch. For a 2 to 3 quart cooker, cut the recipe in half.

How much queso do I need per guest?
Plan on about ½ cup per person if it’s one of several snacks. This batch serves 16, so it covers a big crowd.

Party Planning Tips

  • Start the queso 2 hours before guests arrive so it’s smooth and hot when they walk in.
  • Set the slow cooker near an outlet at the edge of the table so the cord stays out of the way.
  • Put out a long-handled ladle so guests can scoop it onto plates instead of double dipping.
  • Keep a small cup of milk nearby to stir in as the queso thickens over the party.
  • Buy two bags of chips. Sausage queso goes fast.

Leftover Ideas

Leftover queso is great on breakfast. Spoon it over scrambled eggs, breakfast burritos, or hash browns. It also makes a quick pasta sauce. Warm it with a splash of milk and toss with cooked elbow macaroni for a spicy sausage mac and cheese. Or drizzle it over baked potatoes and steamed broccoli for an easy dinner.

Slow Cooker Sausage Queso
Pin
Print

Slow Cooker Sausage Queso

Recipe by Derek Jacobson
Servings

16

servings
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 pound ground breakfast sausage (mild or hot)

  • 1/2 small yellow onion, finely diced

  • 1 pound white American cheese from the deli, cut into cubes

  • 8 ounces pepper jack cheese, shredded (2 cups)

  • 4 ounces cream cheese, cut into cubes

  • 1 (10-ounce) can diced tomatoes with green chiles, like Ro-Tel, not drained

  • 1/2 cup milk, plus more as needed

  • 1 teaspoon ground cumin

  • 1/2 teaspoon chili powder

  • 2 tablespoons chopped fresh cilantro

  • Tortilla chips, for serving

Directions

  • Brown the sausage and onion in a skillet over medium-high heat for 7 to 8 minutes, breaking up the meat as it cooks. Drain off the grease.
  • Add the American cheese, pepper jack, cream cheese, tomatoes with their juice, milk, cumin and chili powder to a 4 to 6 quart slow cooker. Spoon the sausage on top.
  • Cover and cook on LOW for 2 hours or on HIGH for 1 hour. Stir every 30 minutes so the cheese melts evenly and does not stick.
  • Once it is smooth, taste it and thin with another splash of milk if you want it looser. Top with cilantro and serve warm with chips.
Pinterest

Like this recipe?

Follow @dinnerendeavor on Pinterest