Slow Cooker Nacho Cheese Sauce

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Slow Cooker Nacho Cheese Sauce made with no processed cheese and just four ingredients total! Perfect for game day snacks!

Slow Cooker Nacho Cheese Sauce made with no processed cheese and just four ingredients total! Perfect for game day snacks! Slow Cooker Nacho Cheese Sauce

Slow Cooker Nacho Cheese Sauce made with just four ingredients and none of them are processed cheese! Almost every recipe I found online contained american cheese, velveeta or cream cheese.

This recipe uses sharp cheddar for it’s base.

You can even make this into queso! Add in a pound of browned beef seasoned with taco seasoning.

If you’d prefer to make this nacho cheese sauce on  your stovetop you can add in the ingredients over low heat and whisk until it is fully melted, combined and thickened a little bit.

The easiest slow cooker nacho cheese sauce ever! AND no processed cheese or velveeta!

The best part of this recipe, aside from molten cheesy delicious flavors is that you can make this for parties. To serve you can put dipping items in bowls around the slow cooker.

To keep warm you can just use the “keep warm” setting on your slow cooker. If the cover is not left on the cheese will form a little layer on the top that dries out, but a quick stir is all you need to get the cheese looking good again.

Melted cheesy nacho cheese sauce made in the slow cooker!

Fun mix ins for nacho cheese sauce:

  • seasoned taco meat
  • bacon and chives
  • jalapeno and bacon
  • rotel chilis and tomatoes (drained)
  • use sharp white cheddar instead and add in spinach and artichoke

Just four ingredients in this slow cooker nacho cheese dip sauce.

More fun appetizers:

Tools used in the making of this Slow Cooker Nacho Cheese Sauce:
Slow Cooker: Perfect size for 1 pound of cheese.
Evaporated milk: makes the recipe creamy without using processed cheese.
Franks Red Hot: My favorite hot sauce other than this one.

Recipe

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Slow Cooker Nacho Cheese Sauce

5
  • Yield: 16 Servings
  • Cook Time: 1 hour
  • Total Time: 1 hour
  • Course: Dip
  • Cuisine: American/Mexican
Slow Cooker Nacho Cheese Sauce made with no processed cheese and just four ingredients total! Perfect for game day snacks!

Ingredients

  • 16 ounces extra sharp cheddar cheese
  • 2 tablespoons corn starch
  • 2 cans evaporated milk (12 ounce cans)
  • 1 tablespoon Franks Red Hot Sauce

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Add all the ingredients to your slow cooker on low heat and cook for 1-2 hours on low heat.

  2. Stir well before serving.
  3. Leave on keep warm setting while serving as a dip.

Nutrition Information

Yield: 16 Servings, Amount per serving: calories

All images and text © for Dinner, then Dessert, Inc.

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THE EASIEST creamy slow cooker nacho cheese sauce ever with just four ingredients!
Make the perfect game day appetizer with just four ingredients! Slow Cooker nacho cheese sauce.

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Categories:

Appetizers Recipe Slow Cooker Vegetarian

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Comments

    1. The heat adds a good dimension of flavor so I wouldn’t use paprika. Cayenne shouldn’t be a problem, but there’s the slightest chance it may be a bit grainy, so just be aware of that. 🙂

  1. I made this today and just wanted to leave a comment for anyone serving this kids to consider using a milder cheese. I love extra sharp cheddar but was worried it wouldn’t appeal to the kids and went ahead and made it with half extra sharp and half medium cheddar and it still had too much bite. I was able to tone it down a bit more by adding cream. I also added some homemade chili seasoning to add some contrasting flavor and that was a great choice. I don’t recommend adding cream because it changed the texture and it wasn’t smooth and creamy. It solved my problem this time taste-wise but I sacrificed texture. Now that I know better I’ll just make it with a milder cheese. It’s a versatile base! 

      1. I use a recipe that calls for provolone and american. It’s pretty mild if you don’t use sharp provolone. I don’t really care for american cheese so I think I’ll try this cheddar version with provolone. So many combinations can be made!

  2. I’d like to make this recipe a day or two before I will be serving it. Does it reheat well? If so, please let me me know your method please.

    1. Did you make any substitution or changes to the recipe? If not, I’d love to trouble shoot with you and get a more detailed report of what happened. Feel free to email me at contact @ dinnerthendessert.com

    2. Yes…mine was clumpy in spite of mixing it occasionally..sorry..didnt turn out the way i thought..i followed the directions exactly.