Hi Samantha! You definitely can, but it takes a while for it to melt in the crockpot by itself. I find it faster to melt it on the stovetop and then transfer it to the crockpot to keep it warm and melted!

Hey Susan! You sure can. I would do a blend of pepper jack and American cheese (if you can find it) for the smoothest texture 🙂

Personally I feel like if I make it all the way the day before it tastes different it's hard to describe.

I usually cut and prep everything for parties, I gather all ingredients and measure them out, I put them in a small container, and into the fridge that way I just dump it into the pan and heat and it's ready to go! For this recipe I would get both cheeses at the deli counter and get them to cut them for me. I'd break them in half or cut them into fourths that way they break apart faster. All the other ingredients would be bagged and together the night before that way there is no time wasted looking for an ingredient to measure. I do this often and for multiple events and holidays, it allows me to cook a full thanksgiving meal the day of with ease!

Hi Roianne! If it is really thick and stringy it may just need to be heated for longer! I find that it tends to be clumpy and have a weird texture right up until it is completely melted through and smooth. The half-and-half is a great idea too!

Thank you so much, Brenda! I so appreciate your comment 🙂 So I think prepping a day ahead would be totally fine! I would just say to be ready to add some milk to thin it out as it does tend to be thicker after a day or two in the fridge. Let me know how it works out for you!!