Ingredients
Heavy-duty plastic slow cooker liner
5 1/4
cups Progresso™ chicken broth (from two 32-oz cartons)
2
cups shredded Italian cheese blend (8 oz)
1 1/2
cups yellow cornmeal
1
teaspoon dried basil leaves, crushed
3/4
teaspoon salt
2
jars (6 oz each) Progresso™ marinated artichoke hearts, drained, coarsely chopped
1
can (12 oz) evaporated milk
3
cloves garlic, finely chopped
1
cup roasted red bell peppers (from 7-oz jar), drained, chopped
Small fresh basil leaves, if desired
Shaved Parmesan cheese, if desired
Preparation
Line 5- to 6-quart slow cooker with slow cooker liner; spray liner with cooking spray. In large bowl, mix broth, cheese blend, cornmeal, dried basil, salt, artichokes, milk and garlic until well blended. Pour mixture into slow cooker.
Cover; cook on Low heat setting 4 to 5 hours, stirring once halfway through cooking. Turn off slow cooker. Stir in roasted peppers; let stand covered 30 minutes. Stir before serving. Sprinkle individual servings with fresh basil and Parmesan cheese.
