Slow Cooker Infusion: The Crock-Pot Method
How to use a standard slow cooker (Crock-Pot) for low-and-slow infusion of carrier fats. A budget-friendly, set-and-forget method using equipment most kitchens already have.
Guide Notes
BatchCraft Editorial Team
Chaady Research Desk
Content is written for educational recipe-planning use and cross-checked against the calculator, recipe gallery, and process guidance already published on the site.
Updated March 13, 2026
Recipe and planning pages are designed to work with the BatchCraft calculator workflow, including serving-size assumptions, prep notes, and batch-planning helpers.
What Is the Slow Cooker Method?
The slow cooker (Crock-Pot) method is one of the most accessible ways to infuse carrier fats with plant material. It uses the "Low" setting of a standard slow cooker to maintain a gentle, steady temperature for several hours. Because most kitchens already have a slow cooker, this method requires zero additional equipment investment.
The slow cooker excels at long, gentle infusions. Its ceramic insert heats gradually and holds temperature reasonably well, making it a forgiving option for beginners. However, slow cookers are not precise enough for decarboxylation — you must decarb separately before infusing.
Understanding Slow Cooker Temperatures
Slow cookers do not have precise temperature dials. The "Low" and "High" settings refer to how quickly the cooker reaches its maximum temperature, not to different target temperatures. Both settings eventually reach about 209°F (98°C), but "Low" takes 6–8 hours to get there while "High" reaches it in 3–4 hours.
| Setting | Temperature After 1 Hour | Temperature After 3 Hours | Max Temperature |
|---|---|---|---|
| Low | 140–160°F (60–71°C) | 170–190°F (77–88°C) | ~209°F (98°C) |
| High | 170–190°F (77–88°C) | 200–209°F (93–98°C) | ~209°F (98°C) |
| Warm/Keep Warm | 145–165°F (63–74°C) | 145–165°F (63–74°C) | ~165°F (74°C) |
Slow cooker temperatures vary significantly between brands and models. Use a probe thermometer clipped to the side of the insert (tip submerged in the carrier) to monitor actual liquid temperature. Aim to keep the carrier between 160–180°F (71–82°C) for the entire infusion.
Step-by-Step: Slow Cooker Infusion
- 1Decarboxylate your source material first using your preferred method (oven at 240°F for 40 minutes is standard).
- 2Place your carrier fat (butter, coconut oil, olive oil) into the slow cooker insert. Use at least 1 cup (225g) for even heating.
- 3Turn the slow cooker to "Low" and let the carrier fat melt completely. This takes 15–30 minutes.
- 4Add your decarbed material to the melted carrier. Use approximately 7–14g of material per cup of carrier for a standard potency batch.
- 5Stir gently to combine. Insert a probe thermometer if available.
- 6Place the lid on the slow cooker and let the infusion run for 4–6 hours on "Low." Stir every 60–90 minutes.
- 7Monitor the temperature periodically. If it climbs above 190°F (88°C), crack the lid slightly or switch to "Warm" to bring it down.
- 8After 4–6 hours, turn off the slow cooker and let the mixture cool for 15–20 minutes.
- 9Strain through cheesecloth or a fine mesh strainer into a glass container. Squeeze gently to extract all infused carrier.
Pros & Cons
- PRO: Most people already own a slow cooker — zero additional cost
- PRO: Gentle, even heating is forgiving of timing errors
- PRO: Large capacity — easily handles big batches
- PRO: Low energy consumption compared to oven methods
- PRO: Simple operation with minimal learning curve
- CON: Temperature is imprecise and varies between brands
- CON: Cannot decarb in a slow cooker — requires a separate step
- CON: Produces noticeable odor during long infusions
- CON: Requires periodic stirring and temperature monitoring
- CON: Some material may stick to the ceramic insert, making cleanup harder
Tips for Better Results
Add 1–2 cups of water to the slow cooker along with your carrier fat and material. The water prevents scorching, moderates the temperature, and is easy to separate later: after straining, refrigerate the mixture overnight. The fat solidifies on top of the water and lifts right off. Discard the water.
Instead of putting material directly in the slow cooker, place your carrier and material in a sealed mason jar, then set the jar in the slow cooker filled with water (water bath style). This reduces odor and makes cleanup trivial. Keep the jar lid finger-tight, not fully sealed.
- Use cheesecloth or a nut milk bag for straining — fine mesh strainers alone may let small particles through
- Do not grind material to powder. Coarsely broken pieces extract well and strain easily.
- If using butter, add a small amount of water to prevent milk solids from burning on the bottom
- Line the slow cooker with a slow cooker liner for easier cleanup
Efficiency & Expected Results
The slow cooker method typically achieves 60–75% infusion efficiency. This is somewhat lower than precision methods (sous vide, dedicated machines) because of the less consistent temperature control and the fact that temperatures in the first hour may be too low for optimal extraction.
That said, the slow cooker’s gentle approach rarely overheats the carrier, which means you are unlikely to degrade active compounds through excessive heat. For many home cooks, the convenience and accessibility outweigh the slightly lower extraction rate.
When using the slow cooker method with BatchCraft Calculator, select the "Standard" efficiency preset. If this is your first time or you are not monitoring temperature with a probe thermometer, consider using the "Conservative" preset for a more cautious estimate.
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