2 (16 ounce) packages frozen broccoli florets, thawed
2 (15 ounce) cans whole new potatoes, drained
2 (10 ounce) cans cream of celery soup
1/2 cup milk
1 (8 ounce) package cheddar cheese, divided
1 1/2 cups cracker crumbs

Place broccoli on plate and cut off some of the stems and discard.

In slow cooker, combine broccoli and potatoes.

In saucepan, combine celery soup and milk, heat just enough to mix well and pour over broccoli.

Cover and cook on LOW for 3 to 4 hours.

When ready to serve, sprinkle remaining cheese and crumbs on top.