• 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

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  1. Combine all ingredients except cheese in the slow cooker.
  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!

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

XOXO,

Jenn

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