Slow Cooker Cheesy Corn and Broccoli

This cheesy corn and broccoli is a side that’s incredibly easy to put together, plus it goes with just about every meal you can think of – you could even stir it into some freshly cooked pasta and make a cheesy, summer-y sauce!

Serves 6; 10 minutes active; 2 hours inactive

INGREDIENTS

• 1 (18 oz.) package frozen broccoli florets
• 1 (14 oz.) can cream-style corn
• 1 (10.75 oz.) can condensed cream of chicken or cheddar soup
• 4 oz. velveeta cheese, cubed
• 1/2 cup sharp cheddar cheese, grated
• 1-3 tablespoons whole milk, to taste
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• kosher salt and freshly ground pepper, to taste

• Optional:
• 2 tablespoons cornstarch
• 2 tablespoons water

PREPARATION

1. Pour condensed soup into slow cooker, then whisk in milk, onion powder, garlic powder, paprika, salt and pepper.
2. Add in corn, broccoli florets, cubed velveeta and cheddar cheese, stirring until everything is coated and incorporated in cheesy sauce.
3. Cover slow cooker and cook on low for 3-4 hours or on high for 2 hours, stirring halfway through.
4. Optional: whisk together water and cornstarch to make a slurry, then stir into slow cooker mixture. Cover and cook for another 20 minutes, or until thickened.
5. Serve hot and enjoy.

Credit to: 12tomatoes