Can I use chocolate chips instead of chocolate bars?

No, I strongly recommend using chocolate bars such as 2 4-ounce bars of Ghirardelli or Bakers brand semi-sweet chocolate. Save chocolate chips for chocolate chip cookies . Why? Chocolate chips do not melt down very easily and will separate from the liquid in the hot cocoa beverage.

Can I make this hot cocoa without a slow cooker?

Yes, absolutely. Whisk the milk, cream, and sugar together in a large dutch oven or pot set over medium-low heat. Once simmering around the edges, whisk in the remaining ingredients. Whisk occasionally until the mixture has warmed through and chocolate is melted, about 20 minutes.

Homemade Slow Cooker Hot Chocolate

Description

This is extra creamy, extra rich, and gloriously decadent slow cooker hot chocolate made in the crockpot. Be sure to whisk the mixture every 45 minutes to 1 hour to ensure the chocolate isn’t burning on the bottom. See recipe Note for stove-top recipe.

Ingredients

6 cups (1440ml) whole milk (skim, 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 cocoa powder or dutch-process cocoa powder
2 teaspoons pure vanilla extract
toppings: marshmallows, whipped cream, candy canes, salted caramel, etc.

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Instructions

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.
Cook on low for 5 hours or on high for 3 hours, whisking the mixture every 45 minutes to 1 hour to ensure the chocolate isn’t burning on the bottom.
Ladle the hot chocolate into mugs and top with marshmallows or other optional toppings.
Store leftovers in the refrigerator and warm up on the stove or in the microwave.

Notes

Special Tools (affiliate links) Large Crock Pot | Whisk | Clear Glass Mugs (I love these mugs!)
Heavy Cream: For the silkiest, creamiest consistency, I strongly recommend using heavy cream. This is especially important if you’re using a reduced fat milk. If you’re using whole milk, half-and-half would be a fine substitution for the heavy cream.
Can I Use Chocolate Chips? No, I strongly recommend using chocolate bars such as 2 4-ounce bars of Ghirardelli or Bakers brand semi-sweet chocolate. Chocolate chips do not melt down very easily and will separate from the liquid in the hot cocoa beverage.
No slow cooker? No problem! Whisk the milk, cream, and sugar together in a large dutch oven or pot set over medium-low heat. Once simmering around the edges, whisk in the remaining ingredients. Whisk occasionally until the mixture has warmed through and chocolate is melted, about 20 minutes.