- 10 1/2 oz. can chicken broth
- 4 chicken bouillion cubes
- 1 qt. water
- 2 c. (3-4) ribs celery, diced
- 2 c. 2 medium onions, diced
- 4 c. (4 lg.) potatoes, diced
- 3 c. (8 med.) carrots, diced
- 10 oz. pkg. frozen whole kernel corn
- 2 - 10 3/4 oz. cans cream of chicken soup
- 1/2 lb. Velveeta cheese, cubed
1. Combine all ingredients except cheese in the crock pot.
2. Cover. Cook on Low 10-12 hours, or until vegetables are tender.
3. Just before serving, add cheese. Stir until cheese is melted. Serve.
Happy Crocking!
Love,
Crock Pot Girl
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
