2 pounds of fresh broccoli, washed and trimmed (I only really like the florets)
1/3 cup flour
1/4 tsp kosher salt
1/4 tsp black pepper
1/2 tsp ground mustard
1 cup low fat or fat free milk
1 cup chicken broth
1 cup shredded yummy white cheese (I used Montery Jack)
1/2 cup Parmesan cheese
Wash and trim the broccoli. In a large mixing bowl, combine the flour, salt, pepper, and dried mustard. Toss the broccoli in the mixture. Dump the broccoli into the crockpot.
Cover with 1 cup of whatever shredded cheese you are going to use. Add the milk and the chicken broth. Top with Parmesan cheese.
Cook on low for about 6 hours, or on high for about 3-4. This is done when the broccoli reaches desired tenderness and begins to brown a bit around the edges.