This Slow Cooker Hot Chocolate is pure winter magic in a mug. It’s rich, creamy, and full of real chocolate flavor—not a hint of powdered mix in sight. The best part? It makes a big batch with hardly any effort, which makes it perfect for snow days, holiday parties, or anytime you want a warm treat to share.
Whether you’re coming in from sledding, playing in the snow, or just curled up with a blanket, this hot chocolate is always the cozy reward waiting at home. With just a few pantry staples, a bit of prep, and your trusty slow cooker, you’ll have a crowd-pleasing drink that tastes like melted chocolate bars—no exaggeration.
Why You’ll Love This Hot Chocolate
- Hands-off and easy – Let your slow cooker do the work while you go about your day.
- Extra creamy – Thanks to real chocolate, sweetened condensed milk, and cream.
- Perfect for a crowd – This recipe makes a big batch, ideal for gatherings or cozy weekends at home.
- Customizable – Make it your own with fun toppings or different flavor twists like peppermint or orange.
Ingredients You’ll Need
You probably have most of these on hand already. Here’s what you’ll need:
- Chocolate – Use a good-quality semi-sweet or bittersweet chocolate (around 60% cacao). Chocolate chips or chopped bars both work well. I like Ghirardelli 60% dark chocolate chips, but anything you’d happily snack on is a safe bet.
- Cocoa powder – Dutch-processed cocoa gives the smoothest flavor, but natural cocoa works too.
- Sweetened condensed milk – Adds sweetness and a hint of caramel. Make sure it’s sweetened, not evaporated milk.
- Milk – Any milk with a little fat content works. 1%, 2%, or whole milk all do the job. Skim will be a little thin.
- Heavy cream – This makes it extra luscious and rich. You can use half-and-half if needed, but it won’t be quite as thick.
- Vanilla extract – Rounds out the chocolate flavor.
- Salt – Just a pinch to balance the sweetness.
What You’ll Need Equipment-Wise
- Slow cooker – A 4–6 quart size is perfect for a single batch. Double it in a larger 7–8 quart slow cooker for parties.
- Whisk – Just to mix everything in before it heats and again before serving.
How to Make Slow Cooker Hot Chocolate
It really doesn’t get much easier than this.
- Add ingredients to your slow cooker
- Pour in the milk and cream.
- Add the chopped chocolate (or chips), cocoa powder, sweetened condensed milk, vanilla, and salt.
- Give everything a quick whisk to combine.
- Set it and forget it
- Cover the slow cooker and cook on low heat for 2 hours.
- If you’re around, give it a whisk every 30–45 minutes to help the chocolate melt evenly. But honestly, it’s fine if you don’t—just whisk well before serving.
- Serve and enjoy
- Once everything is smooth, creamy, and hot, it’s ready to serve.
- Ladle into mugs and top with whipped cream, marshmallows, or chocolate shavings.
Fun Variations to Try
- Peppermint Hot Chocolate – Add 1 tsp of peppermint extract with the other ingredients. Taste and adjust if needed, then top with whipped cream and crushed candy canes.
- Salted Caramel Hot Chocolate – Add ½ cup salted caramels to the slow cooker. Top finished cocoa with a drizzle of caramel sauce and a pinch of sea salt.
- Orange Hot Chocolate – Add strips of orange zest (avoid the bitter white pith) to the slow cooker and let it infuse during cooking. Strain before serving.
Serving Ideas
Set up a hot chocolate bar for parties or holidays with toppings like:
- Softly whipped cream
- Mini marshmallows
- Chocolate curls or shavings
- Crushed peppermint
- Caramel sauce
- Flavored syrups
Serve in mugs with cookies on the side (shortbread or biscotti are perfect for dunking).
Storage and Make-Ahead Tips
- To store: Let any leftover hot chocolate cool, then refrigerate in an airtight container for up to a week. It may separate as it sits—just whisk it well before reheating.
- To freeze: Pour cooled hot chocolate into freezer-safe containers or lay flat in zip-top freezer bags. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- To make ahead: You can combine all the ingredients in the slow cooker insert the night before and refrigerate. Just take it out 30–60 minutes before cooking to bring it closer to room temp, then start cooking as usual.
FAQs
Can you put milk in a slow cooker?
Yes, you can safely heat milk in a slow cooker, especially on the low setting. Just make sure not to overcook it—2 hours is plenty to get everything hot without curdling.
How long can I keep hot chocolate warm in a Crock-Pot?
Once it’s done cooking, keep it on the “warm” setting for up to 3 hours. Stir occasionally and cover with the lid to keep it from developing a skin.
Is it safe to leave hot chocolate in a slow cooker overnight?
Not recommended. Hot chocolate should only be kept warm for a few hours at most, then cooled and stored in the fridge. Leaving dairy-based drinks out too long can cause spoilage.
Final Thoughts
This Slow Cooker Hot Chocolate is one of those recipes you’ll come back to all winter long. Whether you’re entertaining a crowd or just treating your family on a snow day, it delivers every single time. Rich, comforting, and ridiculously easy—what more could you want in a cup of cocoa?
Slow Cooker Hot Chocolate
This Slow Cooker Hot Chocolate is pure winter magic in a mug. It's rich, creamy, and full of real chocolate flavor—not a hint of powdered mix in sight.
Ingredients
- 6 cups milk
- 1 cup heavy cream or whipping cream
- 1 (14 oz) can sweetened condensed milk
- 1/3 cup (1 oz) unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Whipped cream, for serving
- 2 cups (12 oz) dark chocolate chips
- Mini marshmallows, for serving
Instructions
- Use a standard size slow cooker (4 to 6 quarts). If you’re doubling the recipe, go for a 7 to 8-quart slow cooker.
- Add the milk, cream, condensed milk, chocolate chips, cocoa powder, vanilla, and salt to the slow cooker. Whisk everything together to combine.
- Cover and cook on low for 2 hours. You can give it a whisk every 30 to 45 minutes to help everything melt and mix smoothly, but it’s optional.
- After 2 hours, check that everything is melted and the mixture is hot. Whisk it again until it’s smooth and velvety. If you’re not ready to serve, switch the slow cooker to the warm setting and keep it warm for another 2 to 3 hours.
- Before serving, give it a final whisk and ladle into mugs. Top with whipped cream, marshmallows, or any other favorite toppings.
- Leftovers can be stored in the refrigerator for up to a week.
- This hot chocolate is wonderful on its own, but it becomes something extra special with toppings.
- Try softly whipped cream and chocolate shavings. Or go the marshmallow route with a drizzle of chocolate syrup.
- For a peppermint twist, add 1 teaspoon of peppermint extract while cooking. Taste afterward and adjust if needed, then top with whipped cream and crushed peppermint candy.
- For a salted caramel version, mix in 1/2 cup soft salted caramels while cooking, then drizzle caramel sauce over each serving.
- To make an orange-infused version, peel thin strips of zest from an organic orange using a vegetable peeler (avoid the bitter white pith). Add the zest at the beginning of cooking and strain it out before serving.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 278Total Fat 19gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 6gCholesterol 55mgSodium 169mgCarbohydrates 20gFiber 1gSugar 19gProtein 8g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
