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Easy Crockpot Chocolate Cobbler (Slow Cooker Dessert)

Amber
This slow cooker chocolate cobbler delivers a tender, cakey top over a glossy hot-fudge sauce—no oven required. Minimal prep, pantry staples, and guaranteed ooze.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Stand Time 10 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 450 kcal

Equipment

  • 6-quart slow cooker
  • Large bowl
  • Whisk
  • Measuring Cups & Spoons
  • Nonstick spray

Ingredients
  

Batter

  • 3 cups all-purpose flour forms tender, cakey topping
  • 1 1/2 cups granulated sugar for the batter base
  • 6 Tbsp unsweetened cocoa powder deep chocolate flavor in the batter
  • 1 cup whole milk moisture for a soft crumb
  • 1/2 cup salted butter, melted richness; helps brown the top
  • 2 tsp vanilla extract round, bakery-style aroma

Self-Saucing Topping

  • 2 cups granulated sugar for the fudgy pudding layer
  • 1/2 cup unsweetened cocoa powder extra cocoa for sauce

Finish

  • 3 cups boiling water activates the self-saucing effect; do not stir

Instructions
 

  • Prep the crock & whisk the dry: Mist the crock with nonstick spray. In a large bowl whisk 3 cups flour, 1 1/2 cups sugar, and 6 Tbsp cocoa until evenly combined.
  • Add the wet: Whisk in 1 cup milk, 1/2 cup melted salted butter, and 2 tsp vanilla to form a thick, spreadable batter.
  • Spread into the crock: Scrape the batter into the prepared 6-quart slow cooker and smooth the top.
  • Build the pudding layer: In a bowl, mix the remaining 2 cups sugar with 1/2 cup cocoa. Sprinkle evenly over the batter—do not stir.
  • Pour over boiling water: Gently pour 3 cups boiling water over the top. Do not stir.
  • Cook: Cover and cook on HIGH for 1 hour 30 minutes without lifting the lid.
  • Rest: When the top is set and edges spring lightly (center may jiggle), turn off heat and let stand 10–15 minutes to thicken the sauce.
  • Serve: Scoop down through the cakey top to the molten layer. Serve warm with vanilla ice cream or whipped cream.

Notes

  • For deeper chocolate, swap 2 Tbsp cocoa in the batter for instant espresso powder (keep total cocoa the same).
  • If your cooker runs hot, begin checking at 1 hour 15 minutes.
  • Glass lids often cook slightly faster than vented metal lids.
Keyword crockpot chocolate cobbler, self-saucing chocolate cobbler, slow cooker dessert