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Preparation info
  • Makes:

    6–8

    Servings
    • Difficulty

      Easy

    • Ready in

      1 hr 40

Appears in
Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes

By Phyllis Pellman Good

Published 2008

  • About

Sharon Timpe Mequon, WI

Ingredients

  • 12-oz. can beer
  • 1 tbsp. dry mustard
  • 1

Method

  1. In slow cooker, combine beer, mustard, Worcestershire sauce, salt, and pepper. Cover and cook on High 1–2 hours, until mixture boils.
  2. Add cheese, a little at a time, stirring constantly until all the cheese melts.
  3. Heat on High 20–30 minutes with cover off, stirring frequently.
  4. Serve hot over toasted English muffins or over toasted bread cut