Creamy Slow Cooker Hot Chocolate Recipe made with milk, cream, cocoa powder, and real chocolate for the ultimate cozy winter drink.

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Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

I have this memory from a few winters back—snow piled high outside, the kids’ mittens soaked and abandoned in a heap by the door, and me, absolutely done with reheating mugs of cocoa on the stove. You know that sad cycle? You make hot chocolate, it cools too fast, you microwave it, and suddenly it tastes weirdly burnt. That day I thought, “There’s gotta be a lazier way to do this.” Enter my now-beloved Slow Cooker Hot Chocolate Recipe.

I tossed everything into the crockpot—milk, cream, cocoa, and the good chocolate (not the kind that’s been hanging out in the pantry since Halloween). Walked away. An hour later, the house smelled like a candy shop in December. My husband came in from shoveling, cheeks red, and said, “Smells like Willy Wonka’s kitchen in here.” He wasn’t wrong. That was the moment this recipe officially became a family tradition.

Here’s a quick peek at what’s inside:

Why You’ll Love This Slow Cooker Hot Chocolate Recipe?

You’ve probably had hot cocoa from a packet, right? Thin, sugary, kind of “meh.” This isn’t that. This Slow Cooker Hot Chocolate Recipe is thick, silky, and tastes like a hug in a mug. The secret is using actual chopped chocolate plus cocoa powder—it layers the flavor so it’s not just sweet, it’s deep chocolatey goodness. And because the slow cooker keeps it warm for hours, nobody’s running back and forth to the stove. You just ladle, sip, and repeat. Honestly, it’s the closest I’ll ever come to feeling like I run a cozy ski lodge.

Ingredient Notes:

Every ingredient pulls its weight here, so let’s give them their due:

Whole milk – This is the backbone. If you swap for skim, don’t say I didn’t warn you.
Heavy cream – Makes it rich enough to feel like dessert all on its own.
Semi-sweet chocolate – Roughly chopped so it melts slow and smooth. Dark chocolate works too if you like it a little less sweet.
Sugar – Balances the bitterness without overdoing it.
Cocoa powder – Adds depth. Think of it as the bass note in a song.
Vanilla extract – A tiny splash that makes everything taste rounder, warmer, just better.
Toppings – Marshmallows, whipped cream, sprinkles… the toppings are the “choose your own adventure” part.

How To Make Slow Cooker Hot Chocolate?

This is one of those recipes that’s almost too easy.

First, whisk your sugar and cocoa powder together. Trust me on this—if you skip, you’ll get those stubborn lumps later.
Next, pour the milk, cream, and vanilla into your slow cooker. Stir in the cocoa-sugar mix until it’s smooth-ish. Doesn’t have to be perfect, you’ll stir more later.
Now, add the chopped chocolate. Cover, set it on high for 4 hours or low for 6, and let the magic happen. Stir every hour to keep it from sticking. Pro tip: sneak a taste while stirring. It’s basically required.
When it’s done, it should look glossy and thick. Ladle it into mugs, pile on marshmallows or whipped cream, and let yourself be a little extra. Because if hot chocolate isn’t over-the-top, is it even hot chocolate?

Storage Options:

If, and this is a big if, you end up with leftovers, let it cool before sticking it in the fridge. Store in a jar or airtight container for up to 3 days. Reheat gently on the stove or even in the microwave, just stir it well so the texture comes back. And no, it won’t taste quite as magical as the first day, but it’ll still hit the spot.

Variations and Substitutions:

This Slow Cooker Hot Chocolate Recipe is flexible, which is half the fun:

Add a splash of peppermint extract for candy cane vibes.

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Stir in caramel sauce if you’re chasing Starbucks-level indulgence.
Make it dairy-free with oat milk or almond milk plus coconut cream. It’s different, but still dreamy.
Adults-only? A shot of Bailey’s, Kahlúa, or bourbon and suddenly you’re the life of the holiday party.

What to Serve with Slow Cooker Hot Chocolate?

It pairs beautifully with:

Christmas cookies (sugar, gingerbread, shortbread—you name it).
Cinnamon rolls—yes, for breakfast, lunch, or dessert, no judgment.
Popcorn and a holiday movie if you’re aiming for max cozy.
Cake or pie, because why not double down on sweets?

Frequently Asked Questions:

Can I make it ahead?
Yep! Mix it all up, keep it in the fridge overnight, and just turn the slow cooker on when you’re ready.

Can I use chocolate chips instead of chopped chocolate?
Absolutely. Just go for good quality chips so it melts smooth.

How do I keep it from burning?
Easy—stir it every hour. Think of it as an excuse to sneak a taste.

This Slow Cooker Hot Chocolate Recipe is more than a drink. It’s a little ritual, a cozy moment that makes winter feel less like a chore and more like a season to savor. So—are you team marshmallow mountain or whipped cream swirl?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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