Warm Broccoli Cheese Dip

2 jars (8 oz each) process cheese sauce
1 can cream of chicken soup
1 pkg (10 oz) frozen chopped broccoli, thawed and drained
1/2 pound fresh mushrooms, chopped
2 Tbsp chopped seeded jalapeno pepper
Assorted fresh vegetables and wheat thin crackers

In slow cooker, combine the cheese sauce and soup. Cover and cook on low for 30 minutes or until cheese is melted, stirring occasionally. Stir in the broccoli, mushrooms, and jalapeno. Cover and cook on low for 2 hours or until heated through. Serve with vegetables or crackers.