Decadent Slow Cooker Hot Chocolate

Creamy, rich, and decadent slow cooker hot chocolate made in the crockpot! Recipe on

Hello hello! Happy day-after-the-biggest-meal-ever. Are we full? Tired? Headed out to shop soon?

Tell me about your Thanksgiving. What did you bake? What was the best dish you ate? I got an early start on Tuesday with pie crust, then baked a few pies on Wednesday, and finished up stuffing on Thursday. We had Thanksgiving at my in-law’s then visited with some friends for a 2nd meal. I’d say my favorite was between a sweet potato casserole and salted caramel apple pie.

So to answer my first question. YES, we are full over here.

Creamy, rich, and decadent slow cooker hot chocolate made in the crockpot! Recipe on

But here’s hoping we all saved room for some chocolate this weekend. And I’m not just talking about the truffles you need to try out, but something warm and decadent to sip on in between shopping and holiday decorating. (Have you started? I haven’t!)

Eat your chocolate and drink it too.

This hot chocolate is made in the slow cooker. It’s mega creamy and so undeniably chocolate-y and rich that it should come with a warning label. It honestly tastes like pure melted chocolate with a creamy, frothy texture. Because guess what? It’s made with pure melted chocolate! HEAVENS YES.



Ingredients for you real quick: milk and cream. Use whole milk and heavy cream for the creamiest texture. 1% or 2% milk would be excellent as well, as long as you’ve got that heavy cream in there. That’s where most of the decadence comes from!

Also: cocoa powder and pure chocolate. Just a little cocoa. I used natural unsweetened but you can use dutch-process here. There’s no baking involved, so it can be an easy switch. (Remember the difference between them? Good to know for baking!) Make sure you don’t use chocolate chips. They don’t melt down very easily and will separate from the liquid. But pure chocolate melts down beautifully. And tastes better as a drink, too!

Sugar for sweetness and vanilla for a little extra flavor. That’s it.

Creamy, rich, and decadent slow cooker hot chocolate made in the crockpot! Recipe on

Just throw it into the slow cooker, whisk every now and then, and it’s done. Takes 5 minutes of prep and either 6 hours on low or 4 hours on high. Make this decadent slow cooker hot chocolate for all the baking you have on your calendar in December! And have it warming in the slow cooker for all your cookie exchange parties, gift exchange parties, work holiday parties, and cookie baking marathon days.

You know cookie palooza begins in 3 days, right?!?! So pumped for year 4!

Creamy, rich, and decadent slow cooker hot chocolate made in the crockpot! Recipe on

Required: extra marshmallows.

Decadent Slow Cooker Hot Chocolate


  • 6 cups (1440ml) whole milk (1% or 2% are OK)
  • 2 cups (480ml) heavy cream
  • 1/2 cup (100g) granulated sugar
  • 8 ounces (226g) semi-sweet chocolate, coarsely chopped
  • 1/4 cup (21g) unsweetened natural or dutch-process cocoa powder
  • 2 teaspoons pure vanilla extract
  • toppings: marshmallows, chocolate candies, candy canes, chocolate syrup, salted caramel, etc


  1. Place all of the ingredients into a large slow cooker. (Here's one I own and love!) Vigorously whisk to get the cocoa powder as mixed in as possible-- you don't want it all floating on the top. Keep whisking for a minute or 2 until it's all combined.
  2. Cook on low for 6 hours or on high for 4 hours. Make sure you whisk it every 45 minutes - 1 hour to make sure the chocolate isn't burning on the bottom.
  3. Serve warm with marshmallows or other optional toppings. Store leftovers in the refrigerator and warm up on the stove or in the microwave.

Recipe Notes:

No slow cooker? No problem! Cook in a large dutch oven or pot until warmed through and chocolate is melted, about 20 minutes. Keep the heat on low/simmer and whisk every now and then to make sure that chocolate does not burn.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Creamy, rich, and decadent slow cooker hot chocolate made in the crockpot! Recipe on


Here are a couple items I used to make today’s recipe.

Large Crock Pot | Clear Glass Mugs (I love these mugs!)

Some of the links above are affiliate links, which pays me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Creamy, rich, and decadent slow cooker hot chocolate made in the crockpot! Recipe on



  1. Shannon on December 11, 2016 at 10:33 pm

    I’m going to have to religiously follow you after seeing this recipe! I love cooking and sharing food and drinks and have been looking for a good hot chocolate recipe! I’ve been craving it the last couple weeks and we just got our first major snowfall in canada today I wish I had seen it earlier so I could have done this while I was crocheting!

    My question is how long can you keep this in the fridge after making it? I’d like to have some on hand for various visitors as the package stuff is just not cutting it.

    Thanks! Keep up the awesome work!

    • Sally on December 12, 2016 at 11:24 am

      Thank you Shannon!! And to be safe–I’d say just a few days, maybe 2-3.

      • Shannon on December 12, 2016 at 1:35 pm

        Thank you!

  2. Cassandra Manti on December 17, 2016 at 4:45 pm

    This looks delicious! I am going to make some for Christmas. How much does this make? 

    • Sally on December 17, 2016 at 5:27 pm

      About 9-10 cups 🙂

  3. Katerina on December 18, 2016 at 12:41 pm

    I’m def making this! Is it possible to make it on the stove if you don’t have a slowcooker?

    • Sally on December 19, 2016 at 9:12 am

      Sure is! See my recipe note.

  4. Sara on December 21, 2016 at 11:34 am

    Hi Sally,
    Can this be made without the chocolate? would you say that it is vital to the recipe?
    Planning on making two batches of this for our family’s Hanukkah party!(I feel like since im making so much I dont want to take chances with burnt chocolate.) thoughts?

  5. Liz on December 22, 2016 at 9:24 am

    Hi Sally! I want to make this for Christmas morning but I would prefer not to get up in the wee hours of the morning to stir it! About how long do you think it would take to cook on the stove? Thank you for this awesome recipe!!

    • Sally on December 22, 2016 at 9:44 am

      I’d say 10-20 minutes, once the chocolate is melted and it’s all piping hot!

      • Smitha on February 22, 2017 at 10:35 pm

        I was looking for how much time it takes in stove top. Going to try this out. Kids would love for sure

  6. Melissa on December 22, 2016 at 10:54 pm

    Hi Sally, If i use milk chocolate chips instead of semi sweet, should i omit the sugar?

    • Sally on December 23, 2016 at 11:38 am

      I wouldn’t omit it completely, I’d reduce it maybe down to 1/4 cup.

  7. Melissa on December 23, 2016 at 8:22 pm

    Can I use almond mill instead of whole milk on this recipe!? Sounds sooooo easy!!!

  8. Emily on December 27, 2016 at 2:45 pm

    My husband asked me to make homemade hot chocolate for Christmas morning so after reading lots of recipes I decided to make this. It was really good but it was REALLY rich and dense. After a couple of sips it became overwhelming to drink by itself ( I mixed it with coffee and it was wonderful).

    • Sally on December 29, 2016 at 10:49 am

      That’s a GREAT idea to stir into coffee.

  9. Sue Weiss on February 26, 2017 at 12:30 pm

    Sally, here is my question: Can you use those slow cooker liners that they sell at the grocery?  
    To maybe help with the clean up and reduce burning.  

    • Sally on February 27, 2017 at 7:58 am

      I’m sure you could– I’ve used them for soup before, just never drinks!

  10. Emily on November 11, 2017 at 4:38 pm

    Definitely going to try this with perhaps a bit of orange essence in place of vanilla and a dash of cinnamon and cloves…spiced chocolate is my favourite thing.

  11. Jay on November 17, 2017 at 4:40 pm

    Do we know if there is a reason (science??) that makes the slow cooked hot chocolate superior to one quickly warmed up on the stove-top or even in the microwave? Or is the crockpot just a nice way to keep it warm for a long period of time?

    • Sally on November 18, 2017 at 10:32 am

      That’s all I use the slow cooker for. Just to keep it warmed for a few hours, especially at an event, party, or get together.

  12. MB on December 6, 2017 at 1:49 pm

    Is it possible to make this with almond or cashew milk if we still use the heavy cream? I will be making this for our family Christmas cookie baking session next weekend!

    • Sally on December 6, 2017 at 6:37 pm

      In place of the whole milk? Definitely. I imagine it would be so good with cashew milk.

  13. Uri on December 13, 2017 at 7:21 pm

    If  I double recipe, how long should I keep it in the slow cooker for?

    • Sally on December 14, 2017 at 10:04 am

      About the same time, actually. 4-6 hours is plenty.

  14. April on December 16, 2017 at 8:52 pm

    This is so good! I’ve made it a couple of times most recently today for a cookie decorating party. Everyone loved it. It’s easy to make and so delicious. Thank you for your great recipes Sally,  Merry Christmas to you and your family!

  15. Grace on December 21, 2017 at 12:45 pm

    I’m excited to try this recipe for Christmas! Would Hershey bars suffice for the chocolate? Or do you use something else? 

    • Sally on December 22, 2017 at 10:14 am

      Hi Grace! I recommend using pure high-quality chocolate. (I like Baker’s brand found in the baking aisle, as well as Ghirardelli and Lindt!) If you love the taste of Hershey bars, you can absolutely use them!

  16. Daniela on December 23, 2017 at 9:59 am

    To make it less rich and dense, could I put one less cup of heavy cream, and replace that with an extra cup of milk?

    • Sally on December 23, 2017 at 1:31 pm


  17. Emily on December 24, 2017 at 11:55 pm

    I love this recipe but the last time I made it, I ended up with way too much! If I were to cut the recipe in half, would you recommend adjusting the time it is left to simmer? I don’t want to end up burning it after letting it sit too long! Thanks!

    • Sally on December 27, 2017 at 6:58 am

      Hi Emily! I assume you are using the stovetop then? I would cook until everything is melted and combined– which would be less than 20 minutes. Then you can keep it warmed on the stove on the simmer/low setting.



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