Recipe from Kathleen:

3 medium sweet potatoes, peeled and chopped
3 zucchini, chopped
1 large onion
1 to 2 cups chopped broccoli (I substituted chard)
1 box of chicken broth (or your choice of flavors)
1/4 cup of melted butter or margarine (I didn’t use either)
2 med baking potatoes, peeled. Shredded or chopped
2 teaspoons salt (use good sea salt if you have it)
1 teaspoon ground cumin
1 teaspoon black pepper
other herbs (I used fresh dill weed, because I had it on hand)

2 cups milk

Put in everything except the milk. Cook in a crock pot on low 8-10
hrs or high 4-5 hrs.
Add milk and more chard (or other quick cooking veggies) and cook 30
minutes to 1 hour.

Recipe adapted from “Best-Loved Slow Cooker Recipes