Lightly spray a 3-4 quart slow cooker with non-stick spray.
Add the florets.
In a medium saucepan over medium heat, combine the remaining ingredients. Stir until the cheddar has melted.
Pour the cheese mixture over the florets. Cover and cook on low 3 to 4 hours or on high for 2 hours, or until crisp-tender. Cook longer if you like your veggies more tender.