Easy Crockpot Hot Chocolate for a Crowd (Creamy Slow Cooker Cocoa)

When I have a house full of people in December, this crockpot hot chocolate is always on the counter. It’s thick, creamy and rich, and everyone can help themselves while I take care of everything else.

You just whisk milk, cream, sweetened condensed milk, chocolate chips and cocoa together in the slow cooker. Two hours later you have about 12 cups of the best hot chocolate, and it stays warm for the whole party.

I like to set up a little toppings bar next to it with marshmallows, whipped cream and crushed candy canes. Kids love it, and grown-ups go back for seconds.

Why You’ll Love This Crockpot Hot Chocolate

• Feeds a crowd. Makes about 12 cups.
• Hands-off. Whisk it, cover it and let the slow cooker work.
• Super creamy. Sweetened condensed milk makes it rich and velvety.
• Stays warm. Keep it on WARM for hours of easy serving.
• Fun to customize. A toppings bar makes it feel like a party.

Ingredients You’ll Need

The exact amounts are in the recipe card at the end of this post. Here’s a quick guide.

• Whole milk and heavy cream: The base. For a lighter drink, use all milk and skip the cream.
• Sweetened condensed milk: Sweetens and makes it extra creamy. No extra sugar needed.
• Chocolate chips: Semi-sweet is my pick. Milk chocolate makes it sweeter and milder.
• Cocoa powder: Deepens the chocolate flavor.
• Vanilla and salt: Small but important. They make the chocolate taste richer.

How to Make Crockpot Hot Chocolate

1. Dissolve the cocoa. Whisk cocoa with 1 cup of milk in the slow cooker until smooth.
2. Add the rest. Add the remaining milk, cream, condensed milk, chocolate chips and salt.
3. Cook low. Cover and cook on LOW for 2 hours, whisking every 30 minutes.
4. Finish. Stir in vanilla and switch to WARM.
5. Serve. Ladle into mugs and add your favorite toppings.

My Tips for the Best Crockpot Hot Chocolate

• Always cook on LOW. HIGH heat can scorch the milk on the sides.
• Whisk well every 30 minutes so the chocolate doesn’t settle on the bottom.
• Use a 5-quart or larger slow cooker so it doesn’t overflow.
• Give it a quick whisk before each serving to keep it smooth.

Variations to Try

• Peppermint: Stir in 1 tsp peppermint extract and top with crushed candy canes.
• White hot chocolate: Use white chocolate chips and skip the cocoa.
• Salted caramel: Swirl caramel sauce into each mug and add a pinch of flaky salt.
• Nutella: Whisk in 1/2 cup chocolate hazelnut spread.

Make-Ahead, Storage and Reheating

• Make ahead: Combine everything but the vanilla in the slow cooker insert and refrigerate up to 1 day. Add 30 to 45 minutes to the cook time.
• Storage: Refrigerate leftovers in jars for up to 4 days.
• Reheat: Warm on the stove over medium-low heat, whisking, or in the microwave in 30-second bursts.

What to Serve With It

Set this out with a plate of Christmas cookies, candied pecans or peppermint bark. If you want a version with a little spice for the adults, try my Mexican Hot Chocolate too.

Frequently Asked Questions

How long can hot chocolate stay in the crockpot? It can stay on WARM for 2 to 3 hours. Whisk it now and then so it stays smooth.

Can I cook it on HIGH? I don’t recommend it. Milk can scorch and separate on HIGH. LOW is the safe choice.

Can I halve the recipe? Yes. Use a smaller 3-quart slow cooker and check it after 1 1/2 hours.

Can I make it without heavy cream? Yes. Replace the cream with more whole milk. It will be a little thinner but still creamy.

One Last Thing

This crockpot hot chocolate makes hosting so much easier. If you make it, please leave a comment and a star rating below. And save it to your Christmas party board on Pinterest so it’s ready for your next get-together!