Easy Taco Crockpot Queso made with chorizo, melty cheeses, and diced tomatoes with green chiles. A set-it-and-forget-it dip for parties or taco night.
Easy Taco Crockpot Queso
This Easy Taco Crockpot Queso is rich, creamy, and packed with bold taco flavor thanks to chorizo, melty cheeses, and a slow cooker that does all the work. Perfect for game day, taco night, or feeding a crowd with minimal effort.
Ingredients
- 1 lb chorizo
- 1 small onion diced
- 2 cloves garlic minced
- 1 10 oz can diced tomatoes with green chilies
- 1 lb American cheese cubed
- 8 oz cream cheese cubed
- 2 cups Chihuahua cheese shredded
- 1 cup whole milk plus more as needed for consistency
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp smoked paprika
- Fresh cilantro for topping (optional)
- Tortilla chips for serving
Instructions
- Heat skillet over medium heat. Add chorizo and onion, cooking until the chorizo is browned and onion is softened, 6–8 minutes. Stir in garlic and cook 1 more minute. Drain excess grease.
- Transfer the chorizo mixture to the slow cooker. Stir in diced tomatoes with green chilies, American cheese, cream cheese, Chihuahua cheese, milk, and spices.
- Cover and cook on low for 1-2 hours, stirring occasionally, until cheeses are melted and queso is smooth. Add more milk as needed to thin.
- Stir well, then switch crockpot to warm to keep queso silky for serving.
- Top with fresh cilantro if desired. Serve hot with tortilla chips, or drizzle over nachos, tacos, or burritos.
