If you really want to save time, you can make this as a freezer meal (make several at one time) and put them in large resealable freezer bags. Take the air out before sealing and freeze flat. On the day you want to make this, thaw the bag. If you forget to take it out ahead of time, you can put the bag in a sink full of room temperature water for 20 minutes to thaw. Dump the bag contents into the crock pot to cook. *Note: you can also try this recipe with a variety of other cheeses. I often use a combination of cheddar and jalapeño jack cheese to give it some extra kick.