Chili’s Queso (Slow Cooker Version)

Copycat Chili’s Queso that tastes so much like the original everyone will think you bought it at the restaurant! Just 5 minute prep and made in the crockpot! 

Chili's Queso (Slow Cooker Version)

 Appetizers are taking over my kitchen you guys. I’m taking full advantage of football season to whip up new versions of all of my favorite classic finger foods. A couple of weeks ago I shared a slow cooker spinach artichoke dip that my family went absolutely nuts for. My sister swears up and down that it’s better than any restaurant version. And that’s really saying something because my family has probably tries spinach artichoke dip from at least 30 restaurants. Everyone loved it so much and it was so. darn. easy. that I decided to make another one of my favorites in the slow cooker and see how it turns out.

Oh it turned out good. (<—read: understatement of the century.)

Chili's Queso (Slow Cooker Version)

I think cooking this queso in the crockpot just helped to meld all of the flavors together even more and bring out their spicy goodness. This is a taste-alike for the famous Chili’s version and I’m convinced it’s even better than the original. So is my husband! And he is picky about copycat recipes so you know this has gotta be good. The best part is that you just throw everything in the slow cooker, come back in an hour and stir it all together! If that’s not a no-fuss recipe I don’t know what is!

Chili's Queso (Slow Cooker Version)

Chili's Queso (Slow Cooker Version)
 
Prep time
Cook time
Total time
 
Copycat Chili's Queso that tastes so much like the original everyone will think you bought it at the restaurant! Just 5 minute prep and made in the crockpot!
Author:
Recipe type: Appetizer
Cuisine: Mexican
Serves: 8
Ingredients
  • 16 oz. Velveeta Cheese
  • 1 cup milk (preferably Half & Half if you have it)
  • ½ teaspoon ground cayenne pepper
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 15-oz can no-bean chili
  • 3 teaspoons chili powder
  • 2 teaspoons cumin
  • juice of 1 lime juice (about 1 tablespoon)
  • tortilla chips, for serving
Instructions
  1. Cut velveeta cheese into cubes. (optional. If you don't, it will just take a little longer to melt, no biggie) Add all ingredients (except for tortilla chips) to slow cooker. Cover and cook on low for 2 hours or on high for 1 hour.
  2. Stir until everything comes together. Cook on low for 30 minutes - 1 hour (As much time as you have before serving)
  3. Serve with tortilla chips. Enjoy!
Notes
*recipe adapted from Lil Luna

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Comments

Hope My Mama think Same that i bought it from the restaurant! And I’m Gonna Surprise Her that I’ve Made it. 🙂

Thanks for sharing this Ingredients and Instructions 🙂

wow this dip looks so cheesey and delicious… thanks for the recipe, it’s definitely an appetizer that i have saved to recreate!

This sounds great! I know you made it in the crock pot but have you done it in the oven or stove top?

can anything be used besides Velvetta? It seems to give migraines.

waaaaaayyyy to salty (and I even cut the suggested amount in half). Too bad, it might be super good, but I’m having a hard time getting past the salt.

    I haven’t had any other complaints about the salt, that’s definitely a personal preference. Sorry! 🙂

I agree, it was way to salty. I don’t flavor much with salt so you are right: it is all preference. Going to try to diffuse the salt with extra milk. Next time I won’t use any salt (I only used half as well)

Wow! I have been looking at your recipes and they all look amazing

Do you make this is a regular-sized big crock pot or a smaller one?

    I always use my smaller crockpot unless I double or triple the batch in which case I use my larger one. 🙂

I doubled the batch, everyone loved it but I thought it was a little spicy. When you double the batch do you usually change the measurement of spices you use? Thank you!

    Hi Annelise! I have double and tripled the recipe but not changed the amount of spices – my family loves spice though so they go nuts over it! If you find it a little too spicy you can always cut back a little! 🙂

I made this with the 16 oz. of Velveta, it was too salty, I had the cut the 32 oz brick of cheese in half … so I threw in the other 16 ozs of Velveta for a total of 32 ounces. It was PERFECT — Just like Chili’s> My family loved it. I will make it with 32 ounces from now on!!

    What other ingredients did you double? Did you double the milk as well as the no bean chili?

Nothing about this is going to help my diet, but I don’t even care! 🙂

    I know this says it serves 8, but I’m having a baby shower and about 20 people will attend. If all of them want to put some on chips, will there be enough or should I double the recipe? (Not to mention my giant husband 🙂 )

      I would definitely double!

If I want to double this recipe & use 32 oz of velveeta what other ingredients should I double?

The dip was a hit!!! I left out the salt.

How difficult is the clean up of melted cheese in the crockpot??

    Hi Jessica, If you rinse it out right after you’re finished with it it isn’t hard to clean out 🙂

Is this dip good reheated if I make it the night before

Do you think that I can prepare it the day before and then just heat it?

Is this just as good if I omit the chili? Some of my guests are vegetarian