4cupsbroccoli floretscut into small bite sized pieces
1/2yellow oniondiced small
2cups shredded carrots
4cupschicken stock(or vegetable stock)
1/3cupall purpose flour
1cuphalf and half
2cupsshredded cheddar cheese (see note)
Combine the broccoli, onion, shredded carrots, chicken stock, salt, pepper, and nutmeg in the slow cooker and cook on low for four hours.
Turn the slow cooker to high.
In a small saucepan melt the butter. Slowly whisk in the flour. Get a cup of liquid from the slow cooker. Very very slowly add it to the sauce pan whisking it in as you go. Then very slowly whisk in the half and half.
Add the shredded cheese to the roux mixture a little at a time until it is fully melted and combined.
Add the cheese sauce to the crock pot and stir it in to combine.
After it is fully combined, serve and enjoy!
Cheddar cheese shredded off the block (rather than store bought shredded) works best in this recipe!