Step 1

In a skillet, cook bacon over medium-high heat until crisp, about 7-8 minutes. Transfer the bacon to a slow cooker with a slotted spoon, reserving the drippings in the pan.

Step 2

Add the onion to the bacon drippings in the pot and cook, stirring occasionally, until soft, about 5-7 minutes. Add the garlic and cook for stir for 1 more minute. Pour 1 cup of the broth into the skillet, stirring with a wooden spoon to scrape up any browned bits from the bottom of the pan.

Step 3

Transfer the broth, onion, and garlic mixture to the slow cooker. Pour in the additional 2 cups of broth, condensed soups, corn, broccoli, cream-style corn, and diced tomatoes. Stir to combine.

Step 4

Cover the slow cooker and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the soup is warm and the broccoli is tender.

Step 5

Add Velveeta, cheddar, and chicken to the slow cooker. Stir, and then place the lid back on the slow cooker and cook for another 15-20 minutes. Stir it again to make sure that the cheese is completely melted and smooth.

Step 6

Give it taste, and season with salt and pepper, if necessary.

Step 7

Ladle into bowls and enjoy warm!