Pour in both cans of evaporated milk in the slow cooker.
Cut the cheese up into small pieces and add to the crockpot.
Dump in the jalapenos.
Stir until all coated.
Cover and cook on low for 2-3 hours stirring once or twice.
Serve with chips!
Notes
*If you need the queso hot right away, microwave it in the slow cooker pot at 30 second intervals (about 2 minutes) then plug it in.*You can keep leftovers in the refrigerator for up to three days. Note you will need to keep stirring it or it will burn on the edges.