Combine the broccoli, onion, shredded carrots, chicken stock, salt, pepper, and nutmeg in the slow cooker and cook on low for four hours.

Turn slow cooker up to high.

Take 1/3 of the broccoli out of the crockpot and set aside in a bowl. Using an immersion blender blend the remaining ingredients in the crockpot. Add broccoli back in once blended.

Melt butter and add the flour. Whisk the flour in slowly. Get a cup of liquid from the slow cooker. Add it to the flour mixture slowly. Then very slowly whisk in the heavy cream.

Add the shredded cheese to the roux mixture a little at a time until it is fully melted and combined.

Take the cheese sauce and mix it into the crock pot. Stir to fully combine.

Serve with shredded cheese and bacon on top.