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**Slow Cooker Havarti Cheese Fondue

Slow Cooker Havarti Cheese Fondue

  • Cooking Time:

    1-2 hours
  • Servings:



1 c. Havarti cheese, shredded
1 1/2 c. sharp Cheddar cheese, shredded
1 T. all-purpose flour
1/2 c. chicken broth
1/3 c. milk
7 oz. canned artichoke hearts drained and chopped
1/4 c. green onions, sliced
French bread loaf, 1/2 inch slices

A hot, cheesy dip on a cold Winter night…yes, please!  Try this Slow Cooker Havarti Cheese Fondue, and kiss those Winter Blues good-bye!

  1. Add broth and milk to a 2-quart slow cooker.
  2. Cover and crock on HIGH until simmering, about 1 hour.
  3. Add cheeses, about 1 cup at a time, whisking until melted.
  4. Sprinkle in 1 T. flour
  5. Turn crock to LOW, stirring cheese constantly, until cheese starts to become melted and thick.
  6. Next, add artichoke hearts and green onions; stir mixture.
  7. Keep on WARM setting.
  8. Serve with sliced and toasted french bread.

NOTE:  Serve this cheese dip straight from the slow cooker!


Happy Crocking!

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Slow Cooker Havarti Cheese fondue


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I am assuming that this is a small crock? What size crock pot on this please.

Natalie Kolbeck
Natalie Kolbeck

Love your recipes! Can I make a suggestion? It would be really great if someplace at the top if you could put what size crock you are using. Seems like most of the recipes are in a 4 qt but this one seems like it would be in something smaller? I love Havarti so I will definitly be trying this for the holidays.

Ruth Cobb
Ruth Cobb

Love Havarti cheese. Would a mild cheddar and more Havarti bring more Havarti to the dip. We love Havarti on crackers, frittatas, even on hamburgers.

Alexa B
Alexa B

Thinking of making this for a Bunco this week and I might even have to triple the recipe! I loooove Havarti cheese! Thanks for sharing!

Alexa B
Alexa B

*Bunco party.


[…] Slow Cooker Havarti Cheese Fondue […]

Charlene J
Charlene J

How much of the sharp cheddar are you calling for? It says 1.5 cup.


This didn’t turn out for me at all and not sure why. I followed your directions and ended up with a runny, lumpy soup. I had to throw it away, it was even too runny to use as a cheese soup. Any ideas?


Have you ever made this ahead of time? Could I just reheat it in the crock before serving?


Made this for Christmas….everyone loved it….making it again for New Years Eve. It is quick, easy and delicious.


I need gluten free, can I use almond or coconut flour? Also is it ok to emit the sun dried, I don’t have any

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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