Ingredients (~10 servings)
- 1/2 pound breakfast sausage (Jimmy Dean Original or similar)
- 1 pound Velveeta cheese, cut into cubes
- 1 can (10 oz) diced tomatoes with green chiles (Ro-Tel), undrained
- 2 Tbsp milk
Brown the Sausage
Cook the breakfast sausage in a skillet over medium heat, breaking it up as it cooks.
You want it fully cooked with no pink remaining – this usually takes ~6-8 minutes.
Drain off any excess grease but don’t worry about getting every last bit.
Add Everything to the Crock-Pot
Put the cooked sausage, cubed Velveeta, and the entire can of Ro-Tel (liquid and all) into your slow cooker.
Set it to LOW and cook for 2 hours.
The cheese will look like a mess at first but don’t stir it too much early on – just let the heat do its work.
Stir in Milk and Serve
Once the cheese is completely melted, stir in the milk to get it to the right consistency.
If it seems too thick, add another tablespoon of milk.
Switch to the Warm setting and serve with tortilla chips.
It’ll stay good on warm for several hours without breaking.
Crock-Pot Queso with Sausage
Ingredients
Ingredients (~10 servings)
- 1/2 pound breakfast sausage Jimmy Dean Original or similar
- 1 pound Velveeta cheese cut into cubes
- 1 can diced tomatoes with green chiles (Ro-Tel) 10 oz, undrained
- 2 Tbsp milk
Instructions
- Cooling/Resting Time: None
- Cook breakfast sausage in a skillet over medium heat, breaking it up as it cooks, until no pink remains, 6 to 8 minutes.
- Drain excess grease from sausage.
- Add cooked sausage, cubed Velveeta, and entire can of Ro-Tel with liquid to slow cooker.
- Cook on low for 2 hours without stirring frequently.
- Stir in milk once cheese is completely melted.
- Add more milk if too thick.
- Switch to warm setting and serve with tortilla chips.
