Broccoli Cheese Soup With Velveeta Crock Pot Broccoli Walls Stir until the onion is coated and continue to cook for 1 minute. now slowly add the half and half. continue to stir as the mixture becomes thicker. pour the mixture into your slow cooker. add the chicken stock and broccoli. cover the slow cooker and cook on low heat for 4 hours. remove the lid and add the velveeta. Ingredients. 16 oz. frozen cut broccoli, slightly thawed and roughly chopped. ½ white onion, grated. 10.5 oz. campbell’s cream of mushroom soup. 12 oz. can evaporated milk. 10.5 oz. campbell’s cream of celery soup. 10.5 oz. campbell’s cream of chicken soup. 16 oz. velveeta cheese, cubed. ¼ tsp. pepper.
Copycat Panera Broccoli Cheese Soup Crock Pot Broccoli Walls First, cut the broccoli into small bite size pieces. add the broccoli, butter, onion, celery and minced garlic in the crock pot. second, mix the chicken broth with the cornstarch and stir this mixture into the crock pot. finally, cover and cook on low for 4 to 6 hours. the cook time will vary based on your crock pot. Start by spraying your crockpot with a non stick cooking spray. sauté the onions in butter. then combine all your ingredients in large mixing bowl, stirring well. transfer the mixture to your crockpot and cook covered with lid on high for 2 hours, or low for 4 hours. Slow cooker instructions. place broth and noodles in the crock pot and turn it on high. meanwhile, cook celery and onion in butter over medium heat. i like to start the celery first to give it a few extra minutes. cook until the celery is soft. add cooked celery, onion, broccoli and cheese to slow cooker. Step by step directions. step one – place the chopped broccoli (head and stems), shredded carrots, onion, garlic powder, and pepper into the slow cooker. step two – pour chicken broth and cornstarch that have been whisked together over the vegetables. cover and cook on high for 4 hours or low for 6 hours.
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