Ingredients:
°32 ounces frozen broccoli (fresh does not stand well)
°2 nice idaho potatoes
°1 can of chicken cream
°1 can of mushroom cream
°1 small onion, sliced
°2 cloves garlic, minced (1.5 teaspoons)
°1 can (14 ounces) chicken broth
°1/4 stick of butter
°1 block of velveta cheese
°1 teaspoon flour
°Salt and pepper to taste
Instructions:
Peel the potatoes, chop the garlic, chop the onions finely, and throw it all into the crockpot with everything else.
-Velvetta breaks the best pieces into small clumps.
Cook over high heat for 4-5 hours or until potatoes and broccoli are tender.
Enjoy!