Quick Crockpot Fondue

This Easy Crockpot Fondue recipe uses Swiss cheese, white wine and spices for a creamy cheese fondue that is delicious and goes great with pretzels, sourdough or rye bread, or sausage.

Once upon a time, I refused to eat fondue while in Switzerland because it totally grossed me out.

Quick Crock Pot Fondue Recipe from The Wanderlust Kitchen

Yep, you read that right. As a kid, I was a very, very, picky eater.

Here are some of the many things I refused to eat as a child: dark meat chicken, steaks cooked any other way other than well-done, ribs or any other meat on the bone, bacon or other meats with fat on them, any and all seafood, and melted cheese.

Regular cheese was fine, but as soon as it was melted I was grossed out.

Quick Crockpot Cheese Fondue Recipe from The Wanderlust Kitchen

I’ve overcome all of those weird childhood food-fears, with two exceptions: seafood (still won’t eat anything other than plain old fish) and eggplant.

Urgh, just thinking about eggplant grosses me out.

So back to melted cheese. And fondue. And this amazing Quick Crockpot Fondue.

Quick Slow Cooker Cheese Fondue Recipe from The Wanderlust Kitchen

Can you make fondue without a fondue pot?  Well, yes, and you will learn how to make fondue in a crock pot today.

Fondue is the perfect dish to bring to a holiday party or get-together, and it holds up really well in a crockpot.

Guests will be scraping the bottom of the pot to get every last drop of this creamy and fragrant fondue.

Quick Crock Pot Cheese Fondue Recipe from The Wanderlust Kitchen

Plus, you won’t believe how easy this is to make.

It’s as easy as warming the wine, garlic, and spices in a pot on the stove, then pouring it over the cheese in a crockpot. Set it to warm, stir, and serve.

The recipe calls for processed Swiss cheese, which is pretty much a cream-colored version of Kraft singles.

Kraft does make a Swiss cheese singles package that works well in this recipe.

It might not be the fanciest ingredient you’ve seen me blog about, but it is down right delicious in this recipe.

I’ve seen processed Swiss cheese sold pre-shredded, but if you buy it in a block or in pre-wrapped slices, I’d recommend just chopping it with a knife. I’m not sure how well grating it yourself would work out. I imagine it would be squishy and messy.

Important NOTE for me to just say it again: Make sure that you buy processed Swiss cheese instead of natural Swiss cheese for this recipe to work. 

Okay, now that we are clear, let’s move on!

Quick Slow Cooker Cheese Fondue with Wine recipe from The Wanderlust Kitchen

To crush the garlic cloves, just smash them with the flat side of a knife, remove the peel, then give it a few more whacks. And then a few more, just for fun.

The white pepper compliments the dry wine really well in this slow cooker fondue recipe, but if you can’t find any you could just leave it out.

Don’t let it stop you from making this deliciousness.

I served mine with some homemade pretzels, but you can use French/Italian bread cut into bite-size pieces, or sometimes you can find rye bread sold in little loaves (usually near the gourmet cheese section).

The husband encourages you to dip meat in it, too. Go ahead, live a little!

Quick Cheese Fondue in a Crockpot Recipe from The Wanderlust Kitchen

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Quick Crockpot Fondue Recipe

This easy crockpot fondue recipe uses Swiss cheese, white wine and spices for a creamy cheese fondue that is delicious and goes great with pretzels, sourdough or rye bread, or sausage.
4.4 from 63 votes
Pin Rate
Course: Appetizers
Cuisine: European
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8
Calories: 399kcal
Author: Linda
Print Recipe


  • 3 cups dry white wine - such as Chardonnay
  • 1.5 lbs processed Swiss cheese - shredded or finely diced
  • 3 cloves garlic - peeled and crushed
  • 1/8 tsp. cayenne pepper
  • 1 tsp. ground white pepper
  • 1/2 tsp. nutmeg


  • Plug in a small slow cooker (such as a Crockette) and set it to the "warm" setting.
  • Place the white wine, crushed garlic cloves, cayenne pepper, white pepper, and nutmeg in a saucepan over medium heat. After five minutes, turn the heat down to low and let it simmer for 10 minutes.
  • Meanwhile, place the processed swiss cheese into the slow cooker and cover with the lid.
  • After the wine has reduced for 10 minutes, pour it directly over the cheese in the crockpot (you may want to remove the crock from the heating element before doing this, so you don't spill liquid over the electric parts).
  • Use a whisk to combine the cheese with the wine mixture. It will seem like it is not working at first, but it will soon come together. If after a few minutes there are still large chunks, turn the heat up to high and let it cook for 5-10 minutes. Whisk until smooth.
  • Serve with pretzels, sourdough or rye bread, or sausage.


Important NOTE: Make sure that you buy processed Swiss
cheese instead of natural Swiss cheese for this recipe to work.


Serving: 1serving | Calories: 399kcal | Carbohydrates: 8g | Protein: 23g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Cholesterol: 78mg | Sodium: 64mg | Sugar: 2g

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About the Author


Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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  1. Yeah me!!! Another low sodium recipe!! And since I make my own breads, I got this! I can eat myself fat!
    Please explain to me the processed vs natural Swiss cheese. I assume the processed is the block cheese one buys that is kraft or similar brand? And not the yummy cheeses in the expensive displays? What is the difference if you can explain it for me.

    1. Hi Sherri,

      The processed Swiss cheese is soft, like a Kraft american cheese single slice of cheese or Velveeta cheese.

      – Linda

  2. I’m curious if I can make it and let it “sinmer” for a bit? Or once its melted, do you have to eat it right away?