Nothing beats a mug of this slow-cooked hot chocolate on a cold afternoon. Whole milk, heavy cream, and sweetened condensed milk melt together in the crockpot with cocoa powder and finely chopped semi-sweet chocolate, creating a base that's impossibly rich and velvety smooth. A touch of vanilla and a pinch of cinnamon round out the flavor, giving it that cozy, deep chocolate warmth without any fuss. Letting it hold on the WARM setting means it's ready whenever your crew wanders into the kitchen, and ladling it into mugs topped with whipped cream or marshmallows makes it feel like an event. It's an easy, low-effort way to serve a crowd, and it's a great pick for a soy free gathering since every component is something you can vouch for. Just set it, forget it, and let the slow cooker do the work while your kitchen fills with chocolate smell.
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Add the whole milk, heavy cream, and sweetened condensed milk to a 4-quart or larger slow cooker. Whisk in the cocoa powder and salt until no dry clumps remain.
Add the finely chopped chocolate and stir to distribute. Cover and cook on LOW for 2 hours, whisking once halfway through, until the chocolate is fully melted and the mixture is steaming and smooth.
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