Prep 10 mins
Cook 3 hrs
This recipe was listed as one of the Top 10 Recipes on the www.recipe4living.com website for soups made in the Crock-Pot. Let's see! NOTE: Package sizes are estimated, as they were not included on the website.
- 118.29 ml green pepper, chopped
- 118.29 ml onion, chopped
- 29.58 ml butter or 29.58 ml margarine
- 283.49 g can cream of chicken soup
- 354.88 ml milk
- 453.59 g Velveeta cheese, cubed
- 283.49 g package frozen chopped broccoli
- Sauté onion and green pepper in butter.
- Combine all ingredients on low in crockpot for 3-4 hours. Do not add salt.
This is awesome.. Turn off the crock about 30 minutes before serving, and it thickens up really nice.
I made this recipe for dinner last night with a few changes and it was fantastic. First I decided to not use the crock pot because I thought that was what was making it weird and curdle. Second I used red and yellow peppers just because I didn't have a green one. I also added a little black pepper and garlic powder. I mixed the milk and the soup with a whisk until smooth before adding it to the soup pot. I waited until the soup was hot before adding the cheese and stirred constantly until all the cheese had melted. AGAIN, FANTASTIC!!! I will use it again omitting the broccoli and adding potatoes for a potato cheese soup.
I whipped this up for supper because I was craving it! I doubled it instantly and added just a bit more milk.and some fresh cracked black pepper.. it was AMAZING!! I did it on the stove top and done in no time... Thank you for the wonderful recipe!