This easy Chili’s copycat queso with canned chili in Crockpot has saved me many times when I needed a quick cheese dip for a party or even just to go along with hot dogs or hamburgers at home for dinner.
It is the easiest Crockpot queso to bring together and just uses a few simple ingredients. Every time I make it, I’m flooded with fond memories of all the times I’ve sat in a booth at Chili’s and stuffed my face from that steaming cast iron skillet of goodness that is the Chili’s cheese dip and tortilla chips!
Plus, I sure love a good dip – hot or cold! Be sure to visit my other dip posts when you are finished here – like my sour cream taco seasoning dip, dill pickle dip, and layered taco dip.
Ingredients
- Velveeta
- No-bean chili
- Milk
- Cayenne pepper
- Smoked paprika
- Salt
- Chili powder
- Cumin
- Lime juice
- Scallions (optional for garnish)
See the recipe card below for exact measurements.
If the chili you are using does not have much spice or seasoning to it (as with some of the canned chili varieties), you may wish to season your dip with additional chili powder, cumin, and garlic powder.
Making Our Chili’s Copycat Queso Dip With Canned Chili for Crockpot
Are you ready for this labor-intensive recipe?
Add all ingredients into the slow cooker. Turn on the slow cooker on low for 2-3 hours.
Tips
- Keep leftovers in an airtight container for up to 4 days.
- You can also garnish with cilantro or green onions if you like.
- You can use spicy chili if you want even more of a kick or you can add additional cayenne pepper.
- If you want the true Chili’s copycat presentation, you can always heat up a cast iron skillet and serve your queso at the table from that!
That’s it, folks!
Enjoy this Chili’s copycat queso in the Crockpot. It is especially great for game day snacking or fall gatherings! But really, this is an evergreen type of dip that can be served year round! Serve this dip with your favorite pita breads, crackers, corn chips, or tortilla chips.
Canned Chili Copycat Chili’s Queso for Crockpot
Equipment
- 1 slow cooker
Ingredients
- 15 oz Chili canned chili with no beans
- 16 oz Velveeta
- 1 cup Milk
- ½ tsp Cayenne pepper
- 1½ tsp Smoked paprika
- ½ tsp Salt
- 1 tbsp Chili powder
- 2 tsp Cumin
- 1 Lime juiced
Instructions
- Cube the Velveeta.
- Load all ingredients into bottom of slow cooker in order of ingredients listed and stir.
- Cook on low for 3 hours or until the dip is creamy and well blended.
- Garnish with green onions/scallions and slices of lime, if desired.
- Serve with Fritos, tortilla chips, or your other favorite dippers.
Leave a Reply