Ingredients
32 oz frozen broccoli
2 russet potatoes, peeled & diced
1 can cream of chicken soup
1 can cream of mushroom soup
1 yellow onion, chopped
2 cloves garlic, minced
2 cups chicken broth
2 tablespoons butter
16 oz Velveeta cheese, cubed
1 teaspoon flour
Salt & pepper to taste
Instructions
FIRST STEP:
Place potatoes and onions in slow cooker, then broccoli, velveeta cheese, and butter
SECOND STEP:
In a large bowl mix soups, garlic, broth, flour, and salt & pepper until well combined
THIRD STEP:
Pour over veggies in slow cooker
FOURTH STEP:
Cover and cook on low for 5-6 hours, stirring occasionally
Serve and enjoy!
Notes
WW POINTS = 3 per 1 cup
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