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Crock Pot Nippy Cheddar Rabbit Fondue





3-1/2 qt. slow cooker
Fondue forks


8 oz. old Cheddar cheese, shredded
1 cup beer
2 egg yolks, beaten
1/4 tsp. dry mustard
1 tsp. Worcestershire sauce
1 tsp. packed brown sugar
Cayenne pepper, dash of
1 inch cubes and lightly toasted under broiler


In slow cooker stoneware, combine cheese and beer. Cover and cook on LOW for 30 minutes, or until cheese melts.

In a bowl, whisk together egg yolks, mustard, Worcestershire sauce, brown sugar and cayenne. Pour mixture into slow cooker stoneware and stir until thickened.

Spear toasted bread with fondue forks and dip in cheese, ensuring that guests have napkins or plates to catch any dripping sauce. Serves 6.

TIP: Always keep a bottle of Worcestershire sauce in the pantry as just a spoonful of this venerable concoction (it was created over a century and a half ago) adds welcome zest to many dishes.

175 Essential Slow Cooker Classics

Author's Comments

This is a very yummy. This adult version is made with beer and is a great pre-dinner nibbler for guests. It also doubles as a light luncheon dish served over hot toast. This works best in a small maximum 3 ½ quart slow cooker.

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