Nothing warms a chilly day like a mug of silky hot chocolate. This slow cooker version is extra creamy, deeply chocolatey, and perfect for gatherings or lazy afternoons. You add everything to the pot, set it, and let the magic happen while your home fills with the coziest aroma.

It’s simple, indulgent, and totally satisfying without feeling fussy. Make a big batch, set out toppings, and let everyone serve themselves.

What Makes This Special

This isn’t your average cocoa mix. It uses a blend of milk, cream, and real chocolate for the kind of richness you usually only get at a café.

The slow cooker heats everything gently, which helps prevent scorching and gives you a smooth, velvety finish. It’s also a great hands-off option for parties, game nights, or holiday mornings. Bonus: it reheats beautifully and tastes even better the next day.

Close-up detail of slow cooker hot chocolate

Ingredients

4 cups whole milk
2 cups half-and-half or heavy cream (for extra richness)
1 cup semisweet chocolate chips
1/2 cup dark chocolate chips (or chopped dark chocolate bar)
1/4 cup unsweetened cocoa powder
1/3 cup granulated sugar (adjust to taste)
1 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
Optional toppings: whipped cream, mini marshmallows, shaved chocolate, crushed peppermint, caramel drizzle, cinnamon

How To Make Slow Cooker Hot Chocolate

Prep the slow cooker: Lightly spray or butter the inside of your slow cooker to help prevent sticking and make cleanup easier.
Combine dry ingredients: In a small bowl, whisk together the cocoa powder, sugar, and salt.
This helps the cocoa dissolve smoothly and prevents clumping.
Add liquids: Pour the milk and half-and-half (or cream) into the slow cooker. Sprinkle the cocoa-sugar mixture over the top and whisk until combined.
Add chocolate: Stir in the semisweet and dark chocolate chips.
Cook low and slow: Cover and cook on Low for 2 to 2.5 hours, stirring every 30–40 minutes. The chocolate should melt gradually, and the mixture will become glossy and thick.
Finish with vanilla: Once hot and fully melted, stir in the vanilla extract.
Taste and adjust sweetness if needed.
Serve warm: Switch the slow cooker to Warm. Set out mugs and toppings so people can customize their cups.

Tasty top view of slow cooker hot chocolate

Keeping It Fresh

Storage: Cool completely and refrigerate in an airtight container for up to 4 days.
Reheat: Warm gently on the stovetop over low heat or in the slow cooker on Low, stirring occasionally. Add a splash of milk if it thickens too much.
Make-ahead: You can mix all ingredients except the vanilla a day ahead.
Store covered in the fridge, then cook as directed and stir in vanilla at the end.

Health Benefits

Antioxidants from cocoa: Cocoa contains flavonoids that support heart health and may reduce inflammation.
Calcium and vitamin D: Dairy-based hot chocolate provides nutrients that support bone health.
Satiety from fats: The cream or half-and-half makes this drink more satisfying, which can help with portion control.
Customizable sweetness: You control the sugar level and can use darker chocolate for less sweetness and more antioxidants.

Pitfalls to Watch Out For

Scorching: Forgetting to stir can lead to chocolate sticking or burning around the edges. Stir every 30–40 minutes.
Too sweet or not sweet enough: Chocolate brands vary. Taste before serving and adjust sugar gradually.
Clumps of cocoa: Whisk cocoa with sugar first, then whisk into the milk to avoid lumps.
Overheating: High heat can make dairy curdle or separate.
Stick with Low and be patient.

Final dish presentation of slow cooker hot chocolate

Variations You Can Try

Peppermint: Add 1/2 teaspoon peppermint extract at the end and garnish with crushed candy canes.
Mexican-inspired: Add 1/2 teaspoon ground cinnamon, a pinch of cayenne, and a splash of vanilla.
Mocha: Stir in 1 cup brewed strong coffee or espresso near the end for a coffee-chocolate twist.
Salted caramel: Swirl in 1/4 cup caramel sauce and finish with a tiny pinch of flaky salt.
Dairy-free: Use full-fat canned coconut milk (2 cans) plus 2 cups almond or oat milk. Choose dairy-free chocolate.
Lighter version: Use 2% milk and skip the cream. The texture will be thinner, so add 1 teaspoon cornstarch whisked into a splash of milk and simmer on Low for 10–15 more minutes.
Ultra rich: Replace half of the semisweet chips with chopped milk chocolate for a creamier, sweeter profile.

FAQ’s For Slow Cooker Hot Chocolate

Can I leave it on Warm for a party?

Yes.

Keep it on Warm for up to 3 hours. Stir every 30 minutes and add a splash of milk if it thickens.

What if I don’t have a slow cooker?

Use a heavy pot on the stovetop over very low heat. Stir often and watch closely to prevent scorching.

Can I use cocoa powder only, without chocolate chips?

You can, but it will be less rich.

Increase cocoa to 1/3–1/2 cup and add 2–3 tablespoons butter for body, then sweeten to taste.

How can I make it less sweet?

Use dark chocolate (70% cacao), reduce sugar to 2 tablespoons, and add more to taste at the end if needed.

Is there a way to boost protein?

Use higher-protein milk, or whisk in 1 scoop unflavored collagen or whey at the end on Low heat to prevent clumping.

Can I spike it for adults?

Yes. Add 1–2 ounces per mug of Irish cream, Kahlúa, bourbon, or peppermint schnapps. Stir and top with whipped cream.

Why is my hot chocolate grainy?

Likely overheated or the cocoa clumped.

Keep heat on Low, whisk thoroughly, and use good-quality chocolate that melts smoothly.

Wrapping Up

Rich Slow Cooker Hot Chocolate is comfort in a cup—creamy, chocolate-forward, and easy to share. With minimal effort, you get a big-batch treat that feels special and tastes luxurious. Keep it classic or play with flavors to match the occasion.

Either way, you’ll have mugs of pure coziness ready whenever you are.