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Crockpot Hot Chocolate

Crockpot hot chocolate is a great way to feed a big group. And this homemade recipe tastes light years better than those single-serving packets!

This hot chocolate is the real deal. There’s no dried powder and no microwave involved. All you need is cocoa, cream, and plenty of marshmallows. 

Close Up of Crockpot Hot Chocolate in a Mug, Piled High with Marshmallows
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After one drop of this amazing hot chocolate, you’ll never buy Swiss Miss again. 

So, grab a book and a cozy throw blanket, and let’s dive into this Crockpot hot chocolate!

Crock Pot Hot Chocolate 

Whenever the snow starts flying, the first thing I do is prepare hot chocolate. 

There’s no better feeling than watching the snow pile up out the window with a cup of hot cocoa in hand. 

And this recipe isn’t your average hot chocolate. It’s so decadent and creamy, you almost don’t need marshmallows!

Place your ingredients in the slow cooker, and go outside to build a snowman. When your fingers turn to icicles, your hot chocolate will be ready to thaw you out.

Plus, it makes a big batch, so your family can ladle a fresh cup well into the evening. It also makes a perfect drink for your next holiday party. 

Mug of Crockpot Hot Chocolate with Marshmallows on a White Marble Table with More Marshmallows Around the Mug


With cocoa powder and chocolate chips, this hot chocolate is the best you’ll ever have. And don’t forget the marshmallows!

  • Whole milk – Using whole milk with a higher fat percentage makes this hot chocolate creamy. If you want to shave off a few calories, skim or plant-based milk also works.
  • Sweetened condensed milk – Never skip the sweetened condensed milk! It adds the perfect amount of creamy sweetness to the hot chocolate and makes it incredibly thick and rich. 
  • Heavy whipping cream – We’re not done with creamy additions! Heavy whipping cream gives this recipe an intense hit of creamy goodness. 
  • Unsweetened cocoa powder – Since the chocolate is the main attraction, opt for high-quality cocoa like Dutch Process. It adds all those chocolatey flavors without any bitterness. 
  • Vanilla extract – Take your hot cocoa to the next level with just a dash of vanilla. Reach for real vanilla extract rather than imitation for the best flavor. 
  • Pinch of salt – Salt is your secret weapon to insanely flavorful hot cocoa. It won’t make it salty, don’t worry. It amplifies the rich and chocolatey flavors and will make the chocolate even sweeter. 
  • Semi-sweet chocolate chips – Semi-sweet chocolate chips melt in the Crockpot and deliver an intense burst of chocolate. If you don’t like semi-sweet, you can use milk chocolate chips or dark chocolate. 
  • Mini marshmallows – Is it even hot cocoa without marshmallows? This recipe is so rich and indulgent, it doesn’t need marshmallows, but they add a little something extra. 
Two Mugs with Crockpot Hot Chocolate and Marshmallows with the Crockpot in the Background

How to Make Crockpot Hot Chocolate 

This is one of those dump-it-and-set-it recipes. Check out how easily this recipe comes together. 

1. Load up the Crockpot. Add the condensed milk, whole milk, whipping cream, vanilla extract, salt, and cocoa powder.

2. Whisk it up! Vigorously whisk the mixture for 1-2 minutes or until the cocoa powder dissolves. After the mixture comes together, stir in the chocolate chips. 

3. Cook it low and slow. Cover the Crockpot, and cook it on low heat for 2-3 hours. Stir it occasionally to ensure the chocolate chips don’t stick to the bottom. 

4. Serve. Set the Crockpot to the warm setting. Ladle the hot chocolate into mugs, garnish it with marshmallows, and enjoy! 

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Two Mugs of Crockpot Hot Chocolate with Marshmallows, Dripping Chocolate on a White Marble Table with More Marshmallows Around the Mugs


Get ready for some amazing variations! This recipe is just the jumping-off point for creative variations to take it to the next level. 

  • Go chocolate crazy. Chocolate chips boost the chocolate intensity of this recipe. But you can also add your favorite candy bars like Reese’s cups or Snickers.
  • Make it fruity. Looking for something light and fruity? Swap out chocolate chips for white chocolate, and add a splash of raspberry syrup. Delicious!
  • Bring on the booze. For a boozy kick at your next holiday party, add Baileys or Kulau. Booze makes it perfect for an adult Christmas party and adds so much flavor..
  • Prepare a hot chocolate bar. I love making a big batch of hot chocolate with a bar of toppings. It’s like a winter-themed ice cream bar! Include toppings like marshmallows, sprinkles, chocolate pieces, and pirouette cookies. 

How to Store & Reheat

If you want to make this for a party, place the cocoa on a warm setting. If you have any leftovers (doubtful!) here’s how to keep it fresh:

  • To Store: Allow the cocoa to cool, and place it in an air-tight container. The cocoa will stay fresh in the fridge for up to 4 days. 
  • To Reheat: Place the chocolate mixture in a small sauce pan under medium heat. Stir constantly until it’s hot and steamy. Remove it from the heat, and serve it immediately. 

Crockpot Hot Chocolate



Prep time


Cooking time







Once you try Crockpot hot chocolate, you won’t make it any other way! It’s creamy, rich, and so full of chocolatey goodness!


  • 6 cups whole milk

  • 1 (14-ounce) can sweetened condensed milk

  • 1 1/2 cups heavy whipping cream

  • 4 tablespoons unsweetened cocoa powder

  • 2 teaspoons vanilla extract

  • Pinch salt

  • 2 cups semi-sweet chocolate chips

  • mini marshmallows, for serving


  • Add the milk, condensed milk, whipping cream, cocoa powder, vanilla extract, and salt to a 5-quart Crockpot.
  • Whisk vigorously until the cocoa powder dissolves for about 1-2 minutes. Stir in the chocolate chips.
  • Cover and cook it on low heat for 2-3 hours. Stir occasionally, ensuring the chocolate chips melt and don’t stick to the bottom of the pot.
  • Ladle the hot chocolate into mugs and top it with mini marshmallows. Keep it on a warm setting to serve continuously.


  • Opt for Dutch Process cocoa to cut down on bitterness.
  • Use high-quality chocolate that melts smoothly. I highly recommend Lindt, Ghirardelli, or Baker’s. 
  • Store leftovers in the fridge for up to 4 days. Rewarm the cocoa in a saucepan over medium-low heat, whisking constantly.
  • Customize the flavor to your taste. Try adding caramel sauce, peppermint extract, or espresso powder for a different flavor profile.

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

2 thoughts on “Crockpot Hot Chocolate”

  1. All the ingredients lead toward delicious yumminess; however, the end result is extremely rich and sweet – too sweet for my family (and my family loves their sweets!). Maybe cutting back on something like only adding 1 cup of chips and 4 cups of milk with 2 cups of water would cut down on the richness. THEN, you could add other things like caramel and peppermint and still be able to finish the mug.

    • Hi Jerble, everyone has different preferences when it comes to sweetness! So you can make whatever adjustments you see fit to the recipe. 🙂


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