INGREDIENTS
1 (12 oz.) bag frozen broccoli florets, thawed
1 (10 oz.) can cream of mushroom soup
1 (6 oz.) box cornbread stuffing
12 oz. velveeta or cheddar cheese, cubed
1 1/2 cups low-sodium chicken broth
1/2 teaspoon garlic powder
Kosher salt and freshly ground pepper, to taste
PREPARATION
Place cornbread stuffing in a microwaveable and pour chicken broth over it, stirring together until stuffing is moistened.
Place in microwave and cook for 3 minutes, or until liquid is absorbed.
Transfer stuffing to slow cooker, then add broccoli, mushroom soup, velveeta. Season generously with salt and pepper, and sprinkle garlic powder over everything.
Stir together to combine, then cover slow cooker and cook on low for 2-3 hours, or until broccoli is tender.
Serve hot and enjoy.
From: http://12tomatoes.com/slow-cooker-broccoli-stuffing-casserole
