Ingredients:

  • 24 oz fresh broccoli florets, chopped small
  • 1 cup shredded carrots
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 32 oz low-sodium chicken broth
  • 1 tsp smoked paprika
  • 0.5 tsp dry mustard powder
  • 0.5 tsp freshly cracked black pepper
  • 0.5 tsp salt
  • 4 oz full-fat cream cheese, cubed and softened
  • 1 cup half and half
  • 12 oz extra-sharp cheddar cheese, freshly shredded

Instructions:

  1. Combine the broccoli, 1 cup shredded carrots, 1 diced yellow onion, and 3 minced garlic cloves into the slow cooker.
  2. Sprinkle 1 tsp smoked paprika, 0.5 tsp dry mustard powder, 0.5 tsp black pepper, and 0.5 tsp salt over the vegetables.
  3. Pour in 32 oz low sodium chicken broth. Stir everything together until the spices are well distributed.
  4. Cover and cook on LOW for 4 hours.
  5. About 30 minutes before serving, whisk 1 cup half and half with 4 oz softened, cubed cream cheese until mostly smooth.
  6. Stir the dairy mixture into the slow cooker until the white streaks disappear.
  7. Slowly stir in 12 oz freshly shredded extra sharp cheddar cheese in three batches.
  8. Cover for another 10-15 minutes until the cheese is completely molten and glossy.
  9. Give it a final stir and add more salt or pepper if needed before serving.