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To a 6 to 7-quart slow cooker, add all the ingredients. Tip - For easier cleanup, you may wish to consider using a slow cooker liner. Stir as best you can.
Place the lid on top and slow cook on LOW heat for 1 hour.
Remove the lid, and now you can easily stir all the ingredients together.
Place the lid back on and slow cook on LOW for 1 additional hour, or until the dip is hot and bubbly. Serve with bread, crackers, tortilla chips, veggie sticks, or as desired.
Make in Advance - The dip can be made a few hours in advance of when you plan to serve it. Keep it in the slow cooker on the low setting. If you have a 'warm' setting, use it. Note that the longer you let the dip actually cook on the low setting, the thicker it will get which is why I don't recommend making it more than a couple hours in advance.
Storage - Extra dip will keep airtight in the fridge for up to 5 days. Reheat gently in the microwave, or as desired. I do not recommend freezing leftover dip. Read the blog post for recipe ideas for How To Repurpose Leftover Dip.