Slow Cooker 3-Ingredient Beer Bread

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.