Ingredients for Crock Pot Potato Broccoli And Cheese Bake Oamc
- 2 lbs russet potatoes, peeled and cubed
- 1 large head of broccoli, cut into florets
- Broccoli Cheese Soup
- Milk
- Cheddar Cheese
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How to Make Crock Pot Potato Broccoli And Cheese Bake Oamc
- Preheat your slow cooker.
- Wash and chop 2 lbs russet potatoes into 1-inch cubes. Chop 1 large head of broccoli into florets.
- In a large bowl, combine the potatoes, broccoli, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder.
- Pour 1 cup of milk (or half-and-half for extra creaminess) and 1/2 cup of shredded cheddar cheese over the vegetables. Gently toss to coat.
- Transfer the mixture to your slow cooker.
- Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are tender and the broccoli is cooked through.
- In the last 15 minutes of cooking, stir in 1 cup of shredded Monterey Jack cheese.
- Remove from slow cooker and serve immediately. Garnish with extra cheese and fresh chives (optional).
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
23g
Fat
53g
Carbs
20g