Crock Pot Chile Con Queso – a delicious recipe with chicken broth, cream cheese, cornstarch, chipotle chile, garlic, pepper. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Microwave broth, cream cheese, cornstarch, chipotle, garlic, and pepper in large bowl, whisking occasionally, until smooth and thickened, about 5 minutes. Stir in Monterey Jack and American cheeses until combined.
2
For a 1 1/2- to 5-quart slow cooker: Transfer mixture to slow cooker, cover, and cook until cheese is melted, 1 to 2 hours on low.
3
For a 5 1/2- to 7-quart slow cooker: Transfer mixture to 1 1/2quart souffle dish. Set dish in slow cooker and pour water into slow cooker until it reaches about onethird up sides of dish (about 2 cups water). Cover and cook until cheese is melted, 1 to 2 hours on low. Remove dish from slow cooker.
4
Whisk cheese mixture until smooth, then stir in tomatoes. (Adjust consistency with hot water 2 tablespoons at a time as needed. Dip can be held on warm or low setting for up to 2 hours.).
557
kcal
Calories
40
g
Fat
7
g
Carbs
42
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup chicken broth, 4 ounces cream cheese, 1 tablespoon cornstarch, 1 tablespoon minced chipotle chile (omit for a milder chile), and more.
Yes, Crock Pot Chile Con Queso falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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