Slow Cooker Bread
By Sarah Duran
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my .
If you’ve ever wanted homemade bread without all the work, this slow cooker bread is my favorite easy trick. As a busy mom, I love that a few simple ingredients and my slow cooker turn into a warm, soft loaf with hardly any effort.
The Best Things About This Slow Cooker Bread
- Soft and delicious every time: The slow cooker creates a tender, fluffy loaf that tastes just like homemade bread should.
- No oven needed: Your slow cooker does the baking, which is perfect when you don’t want to heat up the kitchen or your oven is already in use.
- Fresh homemade bread anytime: You can make a whenever the craving hits without planning a big baking project.
Slow Cooker Bread Ingredients
- Yeast: You can use in place of instant yeast. You will need to increase the rise time by 20-30 minutes, as it is not as fast-acting as instant yeast.
- Flour: You can use instead of all-purpose. The type and brand of flour you use will determine how much water it needs. You may need to add more water to your dough.
- Water Temp: Aim for 100-110 degrees. Use an to make sure your water is not too hot, or it will kill the yeast.
- Oil: I used olive oil; you can use any cooking oil you prefer.
How to Make Slow Cooker Bread
I know some of you are intimidated by making bread, but trust me, this recipe is simple. Follow my instructions below, and while it cooks, make some or to enjoy with it when it’s done!
Mix and Rise
- Mix: To the bowl of a , add warm water, sugar, and instant yeast. Mix and let proof for 5 minutes, until the yeast dissolves and starts to turn foamy.
- Combine: Add all-purpose flour, olive oil, and salt. Using a dough hook, knead the dough on low speed until it forms a smooth ball and begins to pull away from the sides and bottom of the bowl. This will take about 4-5 minutes. If your bread dough feels dry, add water 1 tablespoon at a time, mixing until fully incorporated. If the dough feels very sticky, add flour, 1 tablespoon at a time, mixing until fully incorporated. The dough should feel tacky and smooth, not sticky or dry.
- Let Rise: Place the dough in an oiled bowl, cover with a towel or plastic wrap, and let rise in a warm spot for 30 minutes, until doubled in size.
- Form Ball: Spray the inside of the slow cooker with non-stick cooking spray. Take a piece of and place it into the crockpot, making sure it’s big enough to line the sides. Once the dough doubles in size, gently transfer it to the counter. The oil from the bowl should coat the dough so it doesn’t stick. Shape the dough into a round ball by cupping your hands around the sides and pulling it toward yourself. Do this a few times until a smooth, round ball forms.
Cook
- Cook: Carefully place the dough ball into the slow cooker and cover with the lid. Turn it on HIGH and cook for 2 hours.
- Broiler: Once the bread is done cooking, the top of the loaf will be pale. If you want the crust to be golden on top, place the bread on a baking sheet and broil for 3-4 minutes. Remove the slow cooker bread to a and let it cool completely before slicing.
Alyssa’s Pro Tip
Slow Cooker: I used a 6-quart oval slow cooker. I don’t recommend anything smaller than 5 quarts, as the bread needs room to expand.
Pin this now to find it later
Slow Cooker Bread
No ratings yet By: Make homemade bread without turning on the oven. This slow cooker bread is soft, fluffy, and incredibly easy to make. Prep Time: 10 minutes minutesCook Time: 2 hours hoursRise: 30 minutes minutesTotal Time: 2 hours hours 40 minutes minutesServings: 8 servings
Equipment
- 1 6 Qt. Slow Cooker
Cook ModePrevent your screen from going dark
Ingredients 1x2x3x
- ▢ 1 cup warm water
- ▢ 2 tablespoons sugar
- ▢ 1 packet instant yeast 2 ¼ teaspoons
- ▢ 3 cups all-purpose flour
- ▢ 2 tablespoons olive oil or preferred oil
- ▢ 1 teaspoon salt
Instructions
- To the bowl of a stand mixer, add 1 cup warm water, 2 tablespoons sugar, and 1 packet instant yeast. Mix and let proof for 5 minutes, until the yeast dissolves and starts to turn foamy.
- Add 3 cups all-purpose flour, 2 tablespoons olive oil, and 1 teaspoon salt. Using a dough hook, let the dough knead on low speed until the dough forms a smooth ball and begins to pull away from the sides and bottom of the bowl. This will take about 4-5 minutes. If your dough feels dry, add water 1 tablespoon at a time, mixing until fully incorporated. If the dough feels very sticky, add flour, 1 tablespoon at a time, mixing until fully incorporated. The dough should feel tacky and smooth, not sticky or dry.
- Place the dough in an oiled bowl, cover with a towel or plastic wrap, and let rise in a warm spot for 30 minutes, until doubled in size.
- Spray the inside of the slow cooker with non-stick cooking spray. Take a piece of parchment paper and place it into the crockpot, making sure it's big enough to line the sides.
- Once the dough is doubled, gently remove it to the counter. The dough should be coated in oil from the bowl so it doesn't stick to the counter. Shape the dough into a round ball by cupping your hands around the sides of the dough and pulling it towards yourself. Do this a few times until a smooth round ball is formed. Carefully place the dough ball into the slow cooker and cover with the lid. Turn it on HIGH and cook for 2 hours.
- Once the bread is done cooking, the top of the loaf will be pale. If you want to add an even golden color to the top, place the bread on a baking sheet and broil in the oven for 3-4 minutes. Remove the bread to a cooling rack and let it cool completely before slicing.
Video
Notes
Leftover & Make Ahead Instructions
- Fridge: Store bread at room temperature in an airtight bag or container for 3–4 days.
- Freezer: Wrap bread tightly in plastic wrap and place it in a freezer-safe bag. Store for up to 2 months.
- Make Ahead: Make the dough and place it in the fridge to rise overnight. The next day, shape the dough into a ball and let it sit at room temperature for 20–30 minutes before placing it in the slow cooker.
Nutrition
Calories: 201kcalCarbohydrates: 39gProtein: 5gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 294mgPotassium: 59mgFiber: 2gSugar: 3gVitamin A: 1IUVitamin C: 0.003mgCalcium: 8mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: BreadCuisine: American Tried this recipe?Mention or tag ! 
Desserts
1 hour 40 minutes
Bread
3 hours 55 minutes
Recipe Skill Levels
55 minutes
Recipe Skill Levels
3 hours 30 minutes
Like this recipe? Share it!
Categorized as:
, , ,
About Alyssa Rivers
Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer, experienced recipe-developer and American Culinary Federation certified. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.
Quick Bread
1 hour 10 minutes
Bread
3 hours 35 minutes
Bread
2 hours 20 minutes
Leave a comment
Your email address will not be published. Required fields are marked *
Recipe Rating Recipe Rating
Comment *
Name *
Email *
Δ
