Slow-Cooker Trout Chowder

  • 1 medium onion

  • 2 tablespoons butter

  • 2.5 cups milk

  • 1 packet Hidden Valley Ranch dressing mix

  • 1 pound trout fillets, cubed

  • 2.5 cups fresh or frozen (but thawed) broccoli florets

  • 1 cup shredded cheddar cheese

  • 1 cup shredded Monterey Jack cheese

  • 1/2 teaspoon garlic powder

Chop onion and sauté in a small skillet with butter until tender. Place onion in a slow cooker; add milk, salad dressing mix, trout, broccoli, cheese, and garlic powder. Cover and cook on the high setting of your slow cooker for 2 hours or until the chowder is simmering.