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Hot Chocolate in the Crock Pot

Create the creamiest, most decadent cocoa for a crowd with Hot Chocolate in the Crock Pot. This easy recipe will be a hit at your next holiday party or a cozy treat after a day of playing in the snow.

Two mugs of slow cooker hot chocolate with candy canes and cinnamon sticks
If you can put things in a slow cooker and press start, you can make this hot chocolate. And if you’re serving it up for a party or everyone likes theirs just a little bit different, set up a toppings bar.

Think crushed candy canes, chocolate sauce, caramel, cinnamon, marshmallows (related: Homemade Healthy Marshmallows), whipped cream, and sprinkles.

Need a faster version of this? Try my Rich and Creamy Instant Pot Hot Chocolate recipe.

Can I Make This Hot Chocolate Dairy-Free?

Heck yes! Use a can of coconut cream in place of the heavy cream, and then your favorite non-dairy milk. I think cashew milk, oat milk, or pea milk would give you the creamiest results, but use whatever you love.

If you prefer almond milk, I’ve found that Califia Farms is the smoothest storebought brand I’ve tried.

Cream, milk, and chocolate for making slow cooker hot chocolate

Can I Freeze Slow Cooker Hot Chocolate?

You bet! I would recommend freezing in wide-mouth canning jars, leaving 1 inch of headspace (the space between the top of the hot chocolate and the top of the jar). It will keep in the freezer for 2-3 months.

What Kind of Chocolate Should I Use?

Different chocolate will yield different results. Chocolate chips are created to not melt and thus will take a little longer. They are the easiest option for most people, so just know that you’ll need to invest a little time in stirring the mixture during the process.

If you have the choice, I would opt for a mixture of chopped semi-sweet or dark chocolate and some milk chocolate. The mix helps the hot chocolate not become overly sweet.

Three photos showing the steps for making slow cooker hot chocolate

Pro Tips/Recipe Notes:

  • Need to make more or less of this cocoa? Click and slide the “servings” number on the recipe card and the ingredients will adjust as needed. Easy peasy lemon squeezy.
  • Once made, the hot chocolate will keep in the fridge for 3-4 days.
  • I used whole milk for this recipe, but use whatever you have/prefer. Non-fat will yield a less creamy result, so you may want to bump up the heavy cream by 1/3 cup.
  • The top of the hot chocolate may develop a “skin” of chocolate on the top. Simply stirring it will return the cocoa to a smooth uniform appearance.


  • You can totally cook this on a stovetop if you need to speed up the process or don’t have a slow cooker. Cook over medium-low for about 20 minutes, stirring often and being sure not to scald the milk.
  • Feel free to leave out the cinnamon sticks if you just want a basic hot chocolate recipe.
  • Want to make this a spicy/Mexican hot chocolate? Include the cinnamon sticks, add 1/ tsp nutmeg and 1/8 tsp of cayenne pepper. Taste, and adjust to your preference.
  • Feel free to add 1/4 cup of cocoa powder for an even deeper chocolate taste.

A mug of slow cooker hot chocolate topped with ground cinnamon, a cinnamon stick

Two mugs of slow cooker hot chocolate with candy canes and cinnamon sticks
Print Recipe
5 from 1 vote

Hot Chocolate in the Slow Cooker

Prep Time5 mins
Cook Time3 hrs
Total Time3 hrs 5 mins
This easy, creamy, and dedcadent recipe will be a hit at your next holiday party.



  • Combine heavy cream, milk, and evaporated milk in a slow cooker
  • Add chocolate, vanilla, and cinnamon sticks. Stir and put the lid on.
  • Cook on low for 3-4 hours, or high for 2. Stir once during the cooking process.
  • To serve: top mugs with whipped cream, and a sprinkle of cinnamon.


Once cooked, this hot chocolate will keep in the fridge for 3-4 days or 2 months in the freezer.
The top of the drink may develop a "skin" of chocolate on the top. Simply stirring it will return the cocoa to a smooth uniform appearance.
Nutrition Facts
Hot Chocolate in the Slow Cooker
Amount Per Serving (0.5 cup)
Calories 228 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Cholesterol 36mg12%
Sodium 68mg3%
Potassium 244mg7%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 15g17%
Protein 5g10%
Vitamin A 420IU8%
Vitamin C 0.6mg1%
Calcium 175mg18%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.


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9 comments on “Hot Chocolate in the Crock Pot”

  1. Perfect recipe for my party this weekend. I paired with peppermint sticks, whipped cream, marshmallows, sprinkles, and adult mix ins on the side to make it both kid and adult friendly.

    It was definitely a hit. I probably should have made at least a double batch. Deep and creamy chocolate flavor that had people coming back for more. 5 stars

  2. So funny seeing this today specifically – we are having hot chocolate day at work tomorrow! But we already assigned everyone ingredients, so we’ll have to use your recipe for next year’s hot chocolate day…looks delicious!

  3. This sounds amazing!

  4. I’m addicted to hot coco! Pretty much from September to March we drink it almost daily. Having been in the bus and not having a real kitchen, then being in Louisiana where one day is cold and the next is hot and muggy I have not been indulging 🙁 and my slow cooker is back in Washington! I’m going to try your recipe on a stove top in a camper where we are staying for the winter. I’m sure it will get a lot of use. I am no where near a Costco anymore and can’t find the Starbucks hot chocolate I usually buy in those big tins. Ghiradeli is my go to chocolate to use in all recipes. Thankfully I can still find that!

    • I’ve never tried the Starbucks cocoa because in general, I think Starbucks stuff is gritty and taste burned. But I suppose it is hard to “burn” cocoa, right?

      I think Ghiradeli would be amazing in this!