Description
This Slow Cooker Cheesy Corn and Broccoli recipe is a comforting, easy-to-make side dish perfect for busy days. Combining frozen vegetables with creamy Velveeta and cheddar cheese, it delivers a rich and cheesy flavor with minimal effort, thanks to slow cooker convenience.
Ingredients
Scale
Vegetables
- 1 (16-oz) package frozen corn
- 1 (16 to 20-oz) package frozen broccoli florets
Cheese
- 4- oz Velveeta, cubed
- ½ cup shredded cheddar cheese
Other
- 1 (10.5-oz) can Unsalted Cream of Chicken Soup
- ¼ cup milk (can use fat-free)
Instructions
- Combine ingredients: Place the frozen corn, frozen broccoli florets, cubed Velveeta, shredded cheddar cheese, cream of chicken soup, and milk into the slow cooker. Stir well to evenly distribute all ingredients.
- Cook in slow cooker: Cover the slow cooker with its lid and cook on the LOW setting for 3 to 4 hours. This allows the vegetables to become tender and the cheeses to melt into a creamy sauce.
- Stir before serving: Before serving, stir the mixture thoroughly to blend all the melted cheese and soup, ensuring a consistent cheesy texture throughout the dish.
Notes
- You can substitute fat-free milk to reduce calories and fat content.
- The recipe is great for batch cooking and reheats well for leftovers.
- For a vegetarian variation, use a cream of mushroom soup and omit the chicken soup.
- Adjust the cooking time slightly depending on your slow cooker’s heat settings to avoid overcooking the vegetables.
