Ingredients:
32 oz frozen broccoli
2 Idaho potatoes, peeled and cubed
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1 small yellow onion, sliced
2 cloves garlic, minced (1.5 tsp)
1 can (14 oz) chicken broth
1/4 stick butter
1 block Velveeta cheese, cubed
1 tsp flour
Salt and pepper to taste
Instructions:
Prepare Ingredients: Peel and cube potatoes, slice onion, and mince garlic.
Assemble in Crockpot: Place all ingredients except cheese into the crockpot.
Cook: Set on high for 4-5 hours until potatoes are tender.
Add Cheese: Stir in Velveeta cheese 30 minutes before serving.
Serve: Adjust seasoning and serve hot.
Servings: 7