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**Slow Cooker Beer Cheese Fondue

Slow Cooker Beer Cheese Fondue

  • Cooking Time:

    2-4 hours
  • Servings:



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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Andi @ The Weary Chef
10 years ago

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
Lady Lavender
10 years ago

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
10 years ago

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?

10 years ago

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! .,………… this site thanks x

9 years ago

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.

9 years ago

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

7 years ago
Reply to  Kathy

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.

9 years ago

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

8 years ago

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….

8 years ago

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.

Stephanie Duffy
Stephanie Duffy
5 years ago

So I made this and after seeing all the comments on how it came out soupy, i made some modifications! I added like double the cheese. So I think less beer or more cheese will help! It tasted great after the modifications!

3 years ago

I had to move to double boiler, add some flour and cornstarch mixed with water, and quadruple the cheese…then it was delicious!

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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