• Roux ingredients:
  • 3 T. Unsalted Butter
  • 3 T. Flour
  • 1/4 tsp. Salt
  • Dash of Pepper
  • 1/2 c. Water
  • 1/2 c. Chicken Broth
  • 1/4 tsp. Poultry Seasoning
  • 1/4 tsp. Sage
  • Soup:
  • 32 oz. Chicken Broth
  • 1 c. Water
  • 4 Stalks of Celery, chopped
  • 2 Medium Yellow Onions, diced
  • 4 Potatoes, peeled and diced
  • 8 Carrots, peeled and julienned
  • 10 oz. Frozen Whole Kernel Corn
  • 1/2 lb. Velveeta cheese, cubed

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  1. Start by creating a roux – melt butter in a saucepan over medium heat.  Stir in flour until it starts to turn a golden brown color.
  2. Sprinkle in poultry seasoning, sage and salt & pepper.
  3. Stir in chicken broth and water. Cook until thickened, about 5 minutes, stirring frequently.
  4. Add roux and remaining ingredients except cheese in a 6-Quart slow cooker. Stir to combine.
  5. Cover. Cook on Low 10-12 hours, or until vegetables are tender.
  6. Just before serving, add cheese. Stir until cheese is melted. Serve.
    (Note: can sub a combination of shredded Cheddar, Monterrey Jack and Colby for the Velveeta.)

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

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