Time 1h30m Yield 6 servings Number Of Ingredients 11 Steps:
Add the wine to a 1.5-quart slow cooker and turn to high. Allow to heat for 5 minutes. Add the garlic and let simmer in the hot wine for 1 minute. Meanwhile, in a large bowl, toss together the Gruyere and Swiss cheeses, cornstarch, nutmeg, salt and pepper. Add the cheese mixture to the hot wine and cook for 30 minutes on high. Turn to low and cook for another 45 minutes, stirring every 15 minutes. To serve, stir the fondue to make sure everything is amalgamated. Place the apple slices, cauliflower florets, bread and skewers on a platter and serve.
Yield 8 servings Number Of Ingredients 12 Steps:
In a medium bowl, toss the Swiss and Gruyère cheeses with the cornstarch. Smash the garlic clove, but leave it whole. Add the cheese, wine, lemon juice, garlic, salt, and pepper to the slow cooker. Cover, turn the slow cooker on high, and cook for 15 minutes. Remove the garlic and stir. Cover again and cook for 45 minutes more on high, stirring every 15 minutes, until the cheese is melted and smooth. Be careful not to overcook or the fondue will seize. Turn the slow cooker to warm and serve the fondue with your favorite items for dipping. Enjoy!
Yield 8 servings Number Of Ingredients 8 Steps:
Add the chocolate chips, heavy cream, and salt to a slow cooker. Cover and cook on high for 30-45 minutes, stirring every 10 minutes, or until fully melted. Turn the slow cooker to warm and serve the fondue with your favorite items for dipping. Enjoy!
Time 15m Yield 2-1/2 cups. Number Of Ingredients 9 Steps:
In a small saucepan, melt butter; stir in flour, salt if desired, mustard, pepper and Worcestershire sauce until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese; cook and stir until cheese is melted. , Transfer to a fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with bread, ham, sausage and/or broccoli.
More about “slow cooker cheese fondue recipe by tasty”
Time 40m Yield 5 Number Of Ingredients 9 Steps:
In resealable plastic food-storage bag, place cheeses and flour. Shake until cheese is coated with flour. Rub garlic on bottom and side of fondue pot, heavy saucepan or skillet; discard garlic. Add wine. Heat over simmer setting on fondue pot or over low heat just until bubbles rise to surface (do not boil). Stir in lemon juice. Gradually add cheese mixture, about 1/2 cup at a time, stirring constantly with wire whisk over low heat, until melted. Stir in kirsch. Keep warm over simmer setting. If prepared in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm over low heat. Fondue must be served over heat to maintain its smooth, creamy texture. Spear bread and fruit with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine.
