Ingredients:
2 Tablespoons butter or margarine
1/2 onion, chopped very small
1 can (12 oz) evaporated milk
1 carton (32 oz)chicken broth (4 cups)
2 cups of broccoli cut small (you can use fresh or frozen)
1/2 teaspoon of pepper
1/4 teaspoon salt
8 oz of prepared cheese product, cut into cubes (I used Velveeta)
1 1/2 cups shredded extra-sharp Cheddar cheese
1 cup shredded Parmesan cheese
Directions:
In a skillet melt butter over medium-high heat. Cook onion in butter until tender.
Pour in the chicken broth, onions, butter, milk, broccoli, pepper and salt into the slow cooker and mix well.
Cover; cook on low heat for 4 hours.
Add cheese cubes to slow cooker; stir until melted. Add 1 1/2 cups Cheddar cheese and the Parmesan cheese; stir until melted. TURN OFF THE SLOW COOKER- don't even put it on warm. I warn you, your cheese will curdle.
Sprinkle individual servings with additional Cheddar cheese.
