*Ingredients:
°32 oz frozen broccoli (fresh does not hold well)
°2 Idaho potatoes cut
°1 can cream of chicken
°1 can of cream of mushroom soup
°1 small yellow onion sliced
°2 minced garlic cloves (1.5 tsp)
°1 can (14 oz) chicken broth
°1/4 stick of butter
°1 block of Velveeta cheese
°1 tsp flour
°Salt and pepper to taste
*How to do it:
Peel the potatoes, mince the garlic, finely chop the onion and put everything in the slow cooker with everything else. Velvetta breaks down into small blocks at best. Cook over high heat for 4-5 hours or until potatoes and broccoli are tender.
Enjoy !
