Cozy Crockpot Hot Chocolate (Slow Cooker Recipe)
When the air turns cold and the afternoons get shorter, there’s nothing quite like walking into a room that smells of warm, melted chocolate. This slow cooker hot chocolate isn’t just a drink it’s a winter ritual. A set-and-forget recipe that fills the house with comfort, melts into velvety richness, and stays warm and ready for every guest who wanders into the kitchen.
If you’ve ever wished homemade hot chocolate could be both indulgent and effortless, the crockpot method is your answer. The slow heat melts real chocolate into cream and milk with no scorching, no babysitting, no last-minute whisk panic. Just whisk now and then, lift the lid, and pour.
Whether you’re serving six people on a quiet Sunday or a dozen mugs at a winter gathering, this recipe scales beautifully and the toppings bar makes it feel personal, playful, and memorable.
What You’ll Need (Quick List)
- Slow cooker (4.5–7 quart)
- Whole milk + heavy cream
- Chopped semi-sweet chocolate bar
- Unsweetened cocoa powder
- Sugar + vanilla extract
- Whisk + measuring cups & spoons + ladle + mugs
- Optional flavor add-ins: peppermint, caramel, espresso
Slow Cooker Hot Chocolate
Prep Time: 5–10 minutes
Cook Time: 2–3 hours on LOW
Total Time: 3 hours
Yield: 10–12 cups
Course: Drinks / Winter Beverage
Cuisine: American, Comfort
Ingredients
- 6 (1.4 L) cups whole milk
- 2 cups (475 ml) heavy cream
- 8 oz (225 g) semi-sweet chocolate bar, chopped
- ¼ cup (30 g) unsweetened cocoa powder
- ½ cup (100 g) granulated sugar (add more to taste)
- 2 teaspoons (10 ml) vanilla extract
Step-by-Step: How to Make Crockpot Hot Chocolate
1. Start with the dairy base
Pour whole milk and heavy cream into the slow cooker.
2. Whisk in the cocoa + sugar
Whisk until the cocoa dissolves no powdery clumps.
3. Add chopped chocolate
Semi-sweet bar chocolate melts smoothly and brings the café-style richness.
4. Cook low and slow
LOW for 2–3 hours, whisking every 45–60 min to prevent settling.
Pro Tip: If you use chocolate chips instead of chopped bar chocolate, whisk more often chips take longer to fully melt.
5. Switch to WARM for serving
Keeps it smooth for 2–3 more hours without burning.
Stovetop Version (20 Minutes)
Don’t have a slow cooker? Use a heavy pot on low heat.
- Warm milk + cream until just steaming, not boiling.
- Whisk in cocoa powder and sugar.
- Add chopped chocolate and vanilla, whisk until melted and silky.
- Serve immediately.
Troubleshooting & Adjustments
| Issue | Fix |
|---|---|
| Too thin | Add more cream or stir in 2 tbsp cocoa powder |
| Too thick | Add ¼ cup milk at a time until desired texture |
| Grainy | Blend briefly or whisk vigorously likely overheated |
| Too sweet | Add more cocoa or stir in a pinch of salt |
Storage & Reheating
- Refrigerate leftovers in a sealed container up to 3 days
- Reheat gently on LOW heat or in short microwave bursts
- Add a splash of milk while reheating if it thickens
Tips & Variations
- For sweeter hot chocolate, use milk chocolate instead of semi-sweet.
- To make it thinner, add more milk. To make it richer, add more cream.
- Leftovers store in the fridge for 3 days whisk while reheating.
Why Slow Cooker Hot Chocolate Works So Well for Winter Gatherings
A crockpot keeps hot chocolate perfectly warm for hours no burning, no film, no rushing. It turns rich chocolate and cream into velvety cocoa while you decorate, read, or chat with guests.
Hands-off: A whisk every 45–60 minutes is all it needs.
Crowd-friendly: Serves 6–12 cups depending on mug size.
Consistent: Stays smooth on WARM without separating.
Flexible: Swap chocolate types, add flavors, or build a toppings bar.
Hosting Tip: Make it an hour before guests arrive. Switch to WARM, set out toppings, and let people ladle their own mugs. It feels like hospitality without hovering.
Toppings Bar & Flavor Spins
A toppings bar turns a simple pot of hot chocolate into an interactive winter moment.
| Idea | How to Use It |
|---|---|
| Peppermint extract + candy canes | Stir in ½ tsp extract + serve with a cane as a stir stick |
| Salted caramel drizzle | Spoon or bottle over whipped cream |
| Espresso twist | Dissolve 1 tbsp espresso powder in 1 cup warm milk, stir in |
| Whipped cream clouds | Fresh or canned dust with cocoa |
| Marshmallow strategy | Stir minis into the pot + top mugs with fresh ones |
| Chocolate shavings | Use a vegetable peeler on a chocolate bar |
Final Sip
Ladle, top, sip and let this recipe become the quiet ritual you return to each winter. A pot of slow-melted chocolate, a stack of mugs, and a moment that feels simple and warm, no matter how cold it is outside.
More Hot Chocolate Recipes
Crockpot Hot Chocolate
Equipment
- 6-quart slow cooker
- Whisk
- Ladle
- Measuring cups & spoons
Ingredients
- 6 1.4 L cups whole milk
- 2 cups 475 ml heavy cream
- 8 oz 225 g semi-sweet chocolate bar, chopped
- ¼ cup 30 g unsweetened cocoa powder
- ½ cup 100 g granulated sugar (add more to taste)
- 2 teaspoons 10 ml vanilla extract
Instructions
- Add milk and cream to the slow cooker.
- Whisk in cocoa powder and sugar until dissolved.
- Add the chopped chocolate, stir lightly, and cover.
- Cook on LOW for 2–3 hours, whisking every 45–60 minutes.
- When fully melted and smooth, stir in vanilla extract.
- Switch to WARM setting for serving. Ladle into mugs and garnish.
Notes
- For sweeter hot chocolate, use milk chocolate instead of semi-sweet.
- To make it thinner, add more milk. To make it richer, add more cream.
- Leftovers store in the fridge for 3 days whisk while reheating.
One-Pot Cooking Rocks!
Michelle
Hi, I’m Michelle, the founder, owner, author, and editor of OvenSpot. My passion for one-pot cooking commenced when I was working to prepare cafeteria lunches for school students. I am now on a mission to assist you in choosing the cooking pot or appliance you will use daily. As well as in-depth information to assist you in using and caring for your cookware and appliances. Along with the yummy recipes I use at home.
Questions? Reach out to Michelle at [email protected]