Creamy Crock-Pot Cocoa


This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe
Creamy Crock-Pot Cocoa Recipe by Barefeet In The Kitchen

Rich, creamy hot cocoa can be made from scratch with barely two minutes work.

You might be asking yourself why anyone would want to use the crock-pot to make hot chocolate. As it turns out, it’s kind of nice not to hover over the stove stirring a pot!

I combined everything in the slow cooker when we started pulling out our Christmas decorations this weekend. By the time the tree was decorated, we had hot chocolate ready and waiting for us.

Save The Recipe

Want to save this recipe?

Enter your email and I’ll send this recipe right to your inbox! Plus, I’ll send you new recipes every week!

If you prefer a stove-top recipe, this Simple Homemade Hot Cocoa is an awesome winter treat as well.

Slow cookers or crockpots are an appliance of which I have more than one. If you are an avid slow cooker user like I am, you might understand the need for more than one. So, let’s talk about my favorites:

First up is this 6-quart slow cooker that has a locking lid. These crockpots are fantastic for transporting foods. Mine has gone everywhere from church potlucks to barbecues, game nights to Thanksgiving dinner. However, fair warning, these slow cookers run crazy hot. Low is closer to a boil than a simmer, the warm setting actually simmers. So trust me when I say HIGH is high.

My everyday slow cooker is this 8-quart Crockpot. It’s my go-to appliance for cooking large roasts and big batches of chili. Fun fact: did you know that a full 4-quart cooker, actually cooks more slowly than a half-full 8-quart cooker?

For just cooking a few pounds of chicken to shred for enchiladas or other smaller recipes, this 3-quart version is perfect.

Thanksgiving has become a breeze since I have mastered how to hold all of the side dishes using these medium-sized round slow cookers.

If you aren’t a fan of the idea of keeping more than one slow cooker in the house, these CrockPockets are a game-changer when it comes to preparing and holding multiple dishes at the same time. They slide into a standard 6-quart crockpot, dividing it into two sections that are perfect for serving different side dishes or keeping taco fillings warm for parties.

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.

Creamy Crock-Pot Cocoa

Servings: 6 -8 servings


  • 5 cups milk
  • cups chocolate chips I used a bittersweet dark chocolate
  • ½ teaspoon vanilla
  • ¼ teaspoon kosher salt


  • Combine all ingredients in the crock-pot and cook on HIGH for 90 minutes or on LOW for 2-3 hours. Whisk well to combine. Pour into mugs and serve topped with whipped cream or marshmallows. Enjoy!
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

Filed under: , ,

Share this Article


Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

19 Comments Leave a comment or review

    Rate & Comment


  1. Allison says

    How long do you suppose one can keep it warming in the crockpot? Would it curdle or something if left too long while the crockpot was turned on or fall below a safe temperature if you leave it in with the power off after it finishes the initial warming?

    • Mary says

      It shouldn't have a skin on top. If it sits too long without stirring, just stir it and there won't be a layer on top. The chocolate should dissolve fully into the milk. I hope that helps!