Cheesy Veggie Slow Cooker (Print-Friendly Version)
Tender California vegetables blended with creamy cheddar cheese for a gooey slow cooker meal.
# What You'll Need:
→ Main
01 -
120 grams shredded cheddar cheese (divided)
02 -
120 milliliters vegetable broth
03 -
300 grams condensed cheddar cheese soup
04 -
680 grams frozen California vegetable mix (broccoli, cauliflower, carrots)
# How to Make It:
01 -
Add frozen California vegetables, condensed cheddar cheese soup, half the shredded cheddar, and vegetable broth into the slow cooker. Stir thoroughly to mix.
02 -
Cover and set slow cooker to low. Cook for 3 to 4 hours until vegetables are nearly tender.
03 -
Sprinkle remaining shredded cheddar over the top. Replace the lid.
04 -
Continue cooking on low for an additional 30 minutes until cheese melts and vegetables become very tender.
# Additional Tips:
01 -
Keep the lid closed throughout cooking to ensure vegetables soften properly and reduce cooking time.