Here’s what you’ll need, measured in standard US cups:
½ cup chopped onion
2 tablespoons butter or margarine
1 (10-ounce) can condensed cream of chicken soup
1½ cups milk (whole milk preferred for creaminess)
1 lb (16 ounces) Velveeta cheese, cubed
1 (10-ounce) package frozen chopped broccoli
Optional additions:
Salt and pepper to taste
¼ tsp garlic powder (for extra flavor)
¼ tsp paprika or a pinch of cayenne (for a slight kick)
Equipment
1 medium skillet (for sautéing onions)
1 slow cooker (crock pot), 4-quart or larger
Wooden spoon or spatula
Measuring cups and spoons
Cheese knife or sturdy utensil (Velveeta can be sticky)
Directions
Step 1: Sauté the Onion
In a small skillet over medium heat, melt the butter. Add the chopped onion and sauté for about 3–5 minutes, until the onion becomes translucent and slightly golden. This step enhances the flavor and aroma of your soup base.
Tip: You can add a clove of minced garlic during this step for a deeper savory flavor.
Step 2: Combine Ingredients in Crock Pot
Transfer the sautéed onions into the crock pot. Then add:
The entire can of cream of chicken soup
Milk
