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**Slow Cooker Beer Cheese Fondue

Slow Cooker Beer Cheese Fondue

  • Cooking Time:

    2–4 hours
  • Servings:

    8

Ingredients

2 shal­lots, peeled and fine­ly diced
1 gar­lic clove, minced
4 oz. Gruyere cheese, grat­ed (1 cup)
8 oz. extra sharp ched­dar cheese, grat­ed (2 cups)
1 T. corn­starch
1 tsp. dry mus­tard
1/2 tsp. nut­meg
12 oz. beer
Salt & Pep­per to taste

This is a deli­cious recipe that will have peo­ple com­ing back for more! I often get requests for this when going to a foot­ball par­ty or office potluck.  It’s super-easy so I hope you get to enjoy it as much as I do!

  1. Com­bine the shal­lots, gar­lic, cheeses, corn­starch, nut­meg, and dry mus­tard inside a 3 quart or small­er slow cook­er.
  2. Pour in the beer.
  3. Cov­er. Cook on Low for 2 — 4 hours, stir­ring every 30 min­utes.
  4. Add salt and pep­per before serv­ing, adding more to taste if nec­es­sary.
  5. Great served with bagel chips, fresh­ly baked bread or soft pret­zels.

Hap­py Crock­ing!

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Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Andi @ The Weary Chef
Guest

This can’t be legal. It looks too good! My mouth is water­ing at the thought of dip­ping any­thing into that cheese sauce!

Lady Lavender
Guest
Lady Lavender

What do I do with it after it’s done cook­ing? Do I have to serve it in a crock­pot for best results, or can I trans­fer to anoth­er dish to take to a get togeth­er, and then warm it up for a few min­utes some­how? Don’t want to lug the crock if it isn’t nec­es­sary. It smells del­ish! Please advise. Thanks!

Diane G
Guest

Every recipe you put on Face­book looks so good, and the ones I’ve tried are amaz­ing. Are most of the ones that you put on Face­book in your cook­book as well?
Thank-you

heather
Guest

do u have the recipe for beer cheese soup! I worked at a resy they made it with bits of all kinds of cheese beer and half and half onion I think! .,.….….…..love this site thanks x

Dana
Guest
Dana

I’m cook­ing this right now, and the whole thing is still clos­er to a soup than any­thing, I fol­lowed these direc­tions… At what point should it thick­en? It’s two hours in.

Kathy
Guest
Kathy

I have made this twice and each time it was a fail­ure. It was soupy. Could not get it to thick­en up

Karen
Guest
Karen

I would advise mak­ing this on the stove top (dou­ble boil­er) and trans­fer to the slow cook­er to keep warm. Fol­lowed the recipe to the let­ter, and this fails mis­er­ably in a slow cook­er. Cool­ing doesn’t help. Stays con­sis­tent­ly of soup. Fla­vor is good, but the slow cook­er is not the way to go.

murphy
Guest
murphy

does the beer mat­ter? i was think­ing a porter or stout but not sure which to use…

SMiaVS
Guest
SMiaVS

Do you think it would still be good with­out shal­lots? (Maybe more gar­lic instead?) I love shal­lots, but my eyes burn for a long time if I have to chop them myself, (onions are even worse) and I’m cur­rent­ly liv­ing in a real­ly small space in a place where it’s too cold to open win­dows to air it out.…

Emily
Guest
Emily

I tried this recipe last night and it nev­er came togeth­er for me. I tried adding more corn­starch but the cheese nev­er com­bined with the liq­uid and I end­ed up trash­ing it. I’ll be try­ing a dif­fer­ent recipe for round two.

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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