- 6 cups frozen chopped broccoli, partially thawed
- 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
- 1-1/2 cups (6 ounces) shredded sharp cheddar cheese, divided
- 1/4 cup chopped onion
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon pepper
- 1 cup crushed butter-flavored crackers (about 25)
- 2 tablespoons butter
- In a large bowl, combine the broccoli, soup, 1 cup cheese, onion, Worcestershire sauce and pepper. Pour into a greased 3-qt. slow cooker. Sprinkle crackers on top; dot with butter.
- Cover and cook on high for 2-1/2 to 3 hours. Sprinkle with remaining cheese. Cook 10 minutes longer or until the cheese is melted. Yield: 8-10 servings.
Reviews for Slow-Cooked Broccoli
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"I made this back in 99' when it came out. It is delicious but was way way over cooked. I am making it tomorrw but baking it in the oven till I get the desired doneness I want."
"This is an awesome side dish and great for holiday get togeathers!"
"It has a good taste, but for me, 2 hours cooking time would have been better. It got a little too soft. And next time I'll omit the crackers. But I will be making it again."
"Very, very good. I used fresh broccoli and have a couple of comments in that regard. I was intending to use some stems when I cut the broccoli but ended up using only the flowerets. Six cups of fresh broccoli flowerets (about 1-1/2 pounds) fed 5 adults and 2 kids with maybe a tablespoon left over. The next time I prepare this dish, and I will prepare it again, I will use slightly more broccoli, 2 pounds for sure, and I will use more cream of celery soup. I think adding more soup will make it creamier. Mine was a bit on the dry side. I used Keebler Club Crackers (Original) and they were perfect. I was concerned about cooking time thinking that fresh broccoli would take longer - I decided to give it 4 hours on high. This was way too long. Easily 2-1/2 to 3 hours on high would have been fine. This dish is delicious, easy, and full of flavor and I prepared it for our Thanksgiving dinner. Being able to use the crock pot was a huge plus. This recipe is a keeper for our Thanksgiving menu next year."
"I think I've been using this recipe since it was published in the 1999 TOH cookbook. It's a great no-fuss side dish."