1 1/2 cups shredded Cheddar cheese
1 tablespoon dried basil
1/3 cup olive oil
2 cloves crushed garlic
2 (14.5 ounce) cans chicken broth
3 stalks celery
1 1/2 pounds chicken leeks, diced
15 leaves lettuce
In a 4 quart or 1 1/2 quart casserole dish combine cheese, basil, olive oil, garlic and chicken broth. Arrange in top of slow cooker. Cook on low heat for 30 minutes. Next, reduce heat to medium-low and cover pot/high bath. Let cook 3 hours.