Ingredients
1 package (16 ounces) frozen Italian vegetables, thawed3 cups frozen broccoli florets, thawed1 package (8 ounces) cubed Velveeta1-1/2 cups frozen cut kale, thawed and squeezed dry1/3 cup chicken broth1 tablespoon butter1/4 teaspoon salt1/4 teaspoon pepper
Preparation
Place all ingredients in a 3- or 4-qt. slow cooker. Cook, covered, on low 3-4 hours or until cheese is melted. Stir before serving.
