1 (16 ounce) box Mexican Velveeta cheese, cubed
1 (10 ounce) can golden mushroom soup
1/4 cup milk
1 (10 ounce) box frozen chopped broccoli, thawed, drained

In slow cooker, combine cheese, soup and milk. Stir well and fold in broccoli.

Cover and cook on LOW for 1 to 2 hours.

Stir before serving.

Serves 8 to 10.