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Slow Cooker Cheese Fondue

No fondue pot, no problem. Use the gentle heat of the “keep warm” function on your slow cooker for this dippable dinner.

Serves 6
Ready in 60 mins
Prep time 10 mins
Cooking time 50 mins
481 calories per serving


> 3/4 cup dry white wine
> 1 clove garlic, smashed and peeled
> 1 tbsp lemon juice
> 1/2 lb thickly sliced white American cheese from deli counter
> 1/2 lb block Gruyère cheese
> 1/2 lb block Swiss cheese
> 1 tbsp cornstarch

For Dipping:

> Bread cubes
> Turkey kielbasa slices
> Broccoli
> Apple chunks
> Pretzels
> Cornichons
> Mini peppers
> Celery sticks


In a small slow cooker, combine the wine, garlic, and lemon juice. Cover and heat on high while preparing cheeses.
Chop the American cheese. Coarsely grate the Gruyère and Swiss cheeses. Add cheeses to a medium bowl along with the cornstarch. With clean hands, toss until thoroughly coated.
Stir cheeses into wine mixture in slow cooker. Cover and cook on high 15 min. Uncover, stir, and reduce temperature to low. Cover and cook 30 min., until completely melted, stirring halfway through. Discard garlic clove. Serve immediately with dippers, leaving slow cooker on “keep warm” function for up to 1 hour, uncovered, stirring occasionally.


Don’t skip the American cheese, which helps the fondue melt and stay smooth and velvety instead of greasy and grainy.

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