| | Directions | | Heat the olive oil in a 6-quart stockpot over medium heat. When it is hot, add the onions, garlic, salt, and cayenne pepper. Sauté until The onions are soft and translucent (about 4 to 5 minutes). Add the chicken stock and bring to a boil. Once the stock is boiling, add the broccoli and cook until fork-tender (about 5 minutes). Pour the broccoli mix into a preheated slow cooker. Stir in sharp cheddar, then mild cheddar, and finally the Velveeta. Cook on medium to high heat until all flavors are blended and cheese is completely melted. |
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| Ingredients | | - |  | 6 tablespoons olive oil |
| - | | 1 yellow onion, chopped (large) |
| - | | 3 tablespoons fresh garlic, minced |
| - | | 3 teaspoons salt |
| - | | 3/4 teaspoon cayenne pepper |
| - | | 12 cups chicken stock or canned, low-sodium chicken broth |
| - | | 5 broccoli crowns, cut into small pieces |
| - | | 2 cups sharp cheddar cheese |
| - | | 2 cups mild Cheddar cheese |
| - | | 1 block velveeta (small block) |
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