It was one of those weekends that demanded comfort food and good friends. Friends I hadn’t seen in years matriculated to our house yesterday afternoon as we said goodbye to a dear friend this weekend. Life is short and although we make friends throughout our lives there’s always something special about the friends we make in our formative years. We shed a lot tears this weekend but also we cherish so many memories of the best times that make us who we are.
UGH! On to the comfort food! Right? Right!
The menu had to cover all my needs: Spice, Salt, Chocolate and Cheese. This one was my cheesy fix!
The first time I made this recipe was over a decade ago. I had found it on AllRecipes back then. Even though everyone wanted the recipe, I have to admit I never made it again. It was delicious but the serving size was double this size and it just seemed too much. I didn’t want to fuss in the kitchen so I adapted that recipe into a no brainer slow cooker recipe. Still delicious and now even easier to make.
May I suggest to serve it with our Crusty Bread.
- 3-1/2 cups water
- 4 cubes Chicken Stock
- 4 diced potatoes
- 1 minced garlic cloves
- 1/2 diced Onion
- 1-1/2 cups Carrots Sliced
- 1/4 cup Butter
- 1/4 cup Flour
- 1-1/2 cup Milk
- 1 lb Velveeta
- 1 15 oz can Green Beans
- 1 15 oz can Peas
- 1 15 oz can corn
Select the high setting on your slow cooker. Add water, chicken stock, garlic, diced potatoes, diced onions, and sliced carrots into slow cooker.
In medium sauce pan melt butter add flour till you form a roux. Then slowly add the milk while you whisk until all blended and thickened. Add to slow cooker. Slice the velvetta into chunks and add to slow cooker.
An hour before serving add the green beans, peas, corn.