Slow Cooker Smoked Queso


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Slow Cooker Smoked Queso has a delicious smoky flavor that sets it apart and makes it a favorite cheese dip for game days and potlucks. Two different kinds of cheese, fresh veggies, and a few other pantry staples come together for a smoked queso dip everyone is sure to love.

Keep the dip theme going by trying my Easy Slow Cooker Taco Dip, or Spinach Queso Dip recipes. These are both favorites.

Smoked queso cooked in the crockpot.
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How can I make Smoked Queso in a Crockpot?

What takes a queso dip from traditional to smoky is typically one ingredient – liquid smoke. With all the other ingredients combined, it’s truly the best smoked queso dip!

Recipe Ingredients

ingredients for smoked queso with text labels on a table.
  • Chorizo: I use Cacique brand, pork.
  • Cheese: Velveeta cheese and Colby Jack cheese are used to create a delicious dip.
  • Fresh Vegetables: Roma tomatoes, jalapenos, red onion, and garlic are the classic veggies and flavors needed for a good queso dip.
  • Wet Ingredients: Milk, beer, Worchestershire sauce, and liquid smoke combine with the cheese for an incredible tasting smoky queso dip.

Step-by-Step Ingredients

4 images showing how to make smoked queso with liquid smoke in a crockpot.

Step One – Add cooked chorizo to the slow cooker along with the Velveeta cheese, shredded cheese, tomatoes, red onion, jalapeno, garlic, liquid smoke, Worcestershire sauce, cumin, and cilantro.

Step Two – Pour over the milk and beer.

Step Three – Give everything a good stir.

Step Four – Cook on HIGH for 1.5 hours (or until hot and fully melted to desired consistency). Make sure you stir occasionally.

over head shot of smoked queso with cilantro, tomatoes and jalapeno on top.

How to Serve

  • With this being a cheese dip, you can’t go wrong with serving it with chips. Scoop-style chips are most popular but you can also use traditional tortilla chips.
  • This smoked queso recipe can also be used as a topping for a taco salad, burrito, enchiladas, and any other Mexican-like meal that pairs well with a dip.
  • Give your hot dogs a boost by using some of this dip as chili dog sauce.
  • Don’t forget to add extra toppings like jalapenos, chopped cilantro, diced tomatoes, diced onions and bell peppers, or some green chiles.
chip dipping in smoked queso dip.

Recipe FAQs

Can I use different types of cheese?

Yes. You can play around with different types of cheese such as Pepper Jack cheese, Monterey Jack cheese, smoked cheddar cheese, or even Gouda cheese.

Is there a different type of Chorizo I can use besides pork?

You can use Chorizo sausage or ground beef or leave the meat out altogether for a meatless cheese dip.

Can I freeze this queso dip?

Since this dip has milk in it, I do not recommend freezing it. Any leftovers can be stored in an airtight container and kept in the fridge for up to 4 days. Reheat over medium heat on the stovetop.

How long can I keep this warm for a party?

2-3 hours is the max I like to leave a queso dip on the warm setting. You may need to add a splash of milk to thin out the dip for it will thicken over time.

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Side view of smoked queso in a crockpot.

Slow Cooker Smoked Queso Recipe

5 from 1 vote
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 12
You can make smoked sytle queso with a smoker! Add a touch of liquid smoke to queso dip in the slow cooker for a fun appetizer! This dip has chorizo, fresh tomatoes, jalapenos, cilantro and more!

Ingredients 
 

  • 9 oz. pork chorizo, I use Cacique brand
  • 32 oz. velveeta cheese , cubed
  • 2 cups shredded Colby Jack cheese
  • 3 roma tomatoes, diced
  • 1 cup diced red onion
  • 2 jalapenos, minced
  • 5 garlic cloves, minced
  • 3 tsp. liquid smoke, do not add any more, it's very potent
  • 2 tsp. worcestershire sauce
  • 2 tsp. cumin
  • ¼ cup finely chopped cilantro
  • 1 cup milk
  • ½ cup beer

For serving

  • tortilla chips

Instructions 

  • In a skillet on the stove top, cook and brown the chorizo. Drain off the excess fat, using paper towels to soak off the grease if needed.
  • Add the cooked chroizo the slow cooker with the velveeta, shredded cheddar, tomatoes, red onion, jalapeno, garlic, liquid smoke, worcestershire sauce, cumin and cilantro.
  • Pour over the milk and beer.
  • Stir.
  • Cook on HIGH for 1.5 hours, stirring occasionally (or until hot and melty).
  • Serve with chips and enjoy!

Sarah’s Notes

  • You can play around with different types of cheese such as Pepper Jack cheese, Monterey Jack cheese, smoked cheddar cheese, or even Gouda cheese.
  • Want a different meat? You can use spicy pork sausage, ground beef or even soy crumbles if you choose.
  • 2-3 hours is the max I like to leave a queso dip on the warm setting. You may need to add a splash of milk to thin out the dip for it will thicken over time.
  • Tortilla chips are not included in the nutritional values.

Nutrition

Calories: 262kcal | Carbohydrates: 14g | Protein: 19g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 48mg | Sodium: 1378mg | Potassium: 379mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1096IU | Vitamin C: 7mg | Calcium: 472mg | Iron: 1mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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1 Comment

  1. Kim says:

    This looks so good. Can’t wait to try it!