Add prepared vegetables, chicken broth, beer, salt and pepper to the bowl of a 5-6 quart slow cooker.
Cook on high for 4 hours, or low for 8 hours.
When initial cook time is up, add a third of the potatoes to a blender with heavy cream. Process until smooth. Return mixture to slow cooker with shredded cheese. Cook for an additional 30 minutes or until cheese is fully melted.
Serve with preztels, bacon crumbles and chives.
Notes
Recipe serves roughly 4-8.An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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