Broccoli Cheese Soup in Slow-Cooker

This is one of the best broccoli cheese soup recipes I have ever had. Pretty easy as well.

1 (20 oz ) package frozen broccoli pieces, thawed
2 cans (10 3/4 oz) cream of chicken soup, undiluted
1 yellow onion, finely chopped
1 tablespoon olive oil
2 cups milk
1/2 cup water
1/8 teaspoon ground cayenne pepper
2 cups grated or shredded Cheddar cheese


Mix the cream of chicken, milk, water and cayenne pepper in a bowl. Add the broccoli pieces and set aside.

In a small skillet on medium heat, cook the onions in the hot oil until tender. Add the onion to the soup mixture.

Pour into the slow cooker. Cover and cook on HIGH for 3 hours.

Add the cheese and stir until melted. Serve hot.

Makes 4-6 servings