This slow cooker 3-ingredient beer bread is the kind of recipe that makes a house feel like a home. It reminds me of the church potlucks and harvest suppers I grew up with here in the Midwest, when someone would walk in with a warm loaf wrapped in a dish towel and the whole room would perk up. The magic here is that you get a soft, buttery, golden-brown loaf with a craggy top and tender, steamy middle using just three humble ingredients and a slow cooker. No yeast to fuss with, no kneading, no oven to heat up—just stir, pour, and let it bake away while you go about your day. It’s the kind of bread that disappears so fast, you’ll have someone at your table asking for another loaf before the first one has even cooled.
Serve this warm beer bread thickly sliced with plenty of soft butter so it melts into all the little nooks and crannies. It’s wonderful alongside a pot of chili, beef stew, or a simple bowl of vegetable soup. For breakfast, toast a slice in a skillet with a dab of butter and serve with scrambled eggs and bacon. It also makes a lovely snack with sharp cheddar, summer sausage, or a smear of honey. If there happens to be any left the next day, cube it and toast it into rustic croutons for salads or casseroles.

Slow Cooker 3-Ingredient Beer Bread
Servings: 8

Ingredients
3 cups self-rising flour
3 tablespoons granulated sugar
12 ounces beer (1 standard bottle or can, at room temperature)
2 tablespoons salted butter, melted (for brushing on top after cooking; optional but recommended)
Directions
Line a 5- to 6-quart slow cooker with a large sheet of parchment paper, pressing it into the bottom and up the sides so it forms a sling. This will keep the bread from sticking and make it easy to lift out. Lightly grease the parchment with a bit of butter or cooking spray if you like.
In a large mixing bowl, whisk together the self-rising flour and granulated sugar until evenly combined. This helps the bread bake up with a soft, even crumb.
Pour the room-temperature beer into the flour mixture. It will foam a bit at first. Gently stir with a wooden spoon or spatula just until the flour is moistened and you have a thick, shaggy batter. Do not overmix; a few small lumps are fine.
Scrape the batter into the parchment-lined slow cooker and spread it out into an even layer, smoothing the top slightly. The batter will be thick and sticky.
Place a clean kitchen towel over the top of the slow cooker crock, then set the lid on top of the towel. The towel will catch excess moisture so the bread bakes up with a nice rustic crust instead of getting soggy.
Cook on HIGH for 2 to 2 1/2 hours, or until the top is set, the edges are lightly browned, and a toothpick or thin knife inserted into the center comes out clean with just a few moist crumbs. You should see steam when you gently tear into the top and the center should look soft and porous, not wet.
Once done, carefully lift the bread out of the slow cooker using the parchment paper as handles and set it on a wire rack or cutting board. Immediately brush the hot crust with the melted salted butter, letting it soak into the craggy top and down the sides for that soft, buttery sheen.
Let the bread cool for at least 15 to 20 minutes before slicing. Serve warm, tearing or cutting into thick slices so the steam escapes and the buttery crust contrasts with the tender middle.

Variations & Tips
If you don’t have self-rising flour, you can make your own by whisking together 3 cups all-purpose flour, 4 1/2 teaspoons baking powder, and 3/4 teaspoon fine salt; then proceed with the recipe as written. The type of beer you use will change the flavor: a light lager gives a mild, classic taste, while an amber or pale ale adds a deeper, slightly malty note. Avoid very bitter IPAs or strongly flavored specialty beers unless you enjoy that distinct taste in your bread. For a slightly sweeter loaf, increase the sugar to 1/4 cup. If you like a more pronounced buttery flavor but want to keep the core recipe to three ingredients, you can melt a little extra butter just for serving and pass it at the table. To create a darker, more oven-like crust, you can transfer the finished loaf (still on parchment) to a baking sheet and broil it in the oven for 2 to 3 minutes, watching closely, then brush with butter. Leftovers keep well wrapped in foil at room temperature for a day or two; warm slices briefly in a skillet or toaster oven to bring back that fresh-baked softness.