Slow Cooker Artisan Bread

Bread made in the crock pot! Seriously? I was so enraptured by this idea when I read about it at Artisan Bread in Five that it literally paralyzed my brain. I had a hard time wrapping my brain around this concept and I had so many questions. Do you let it rise before you cook it? Do you cook it on low or high? Will it rise so high it will explode before it cooks? I mean, seriously, this is a crazy concept and I had my doubts. (Yes, I am always the doubting Thomas…I mean, Jen).

So as I said, I had my doubts, but decided to put it to the test and guess what? It turned out beautiful and delicious (not to mention, easy)! For a time-starved mom, using pre-made dough is the way to go! However, if you have the time, make the real thing from scratch (try this recipe –> Homemade White Bread In The Crock Pot). Let me know how it goes. I’d love to hear.

Other Slow Cooker Breads You Might Want To Try:

4.8 from 18 reviews
Slow Cooker Artisan Bread
Prep time
Cook time
Total time
Recipe type: Bread, Slow Cooker
Serves: 1 loaf
  • 1 pound of pre-made dough (I used frozen Rhodes Bread)
  • 1 egg, beaten (optional)
  • 4-quart slow cooker (But I think any size will do)
  • Parchment paper
  1. If you start with Rhodes Bread, it will be frozen. Simply put the frozen bread on a plate and put in the microwave on high for 1 minute. Turn, and microwave for an additional 30 seconds to 1 minute. You don't want to cook the bread, just defrost it. Your bread should be soft and doughy.
  2. Line the crock pot with parchment paper. Form the dough into a ball and place in the crock pot on the parchment.
  3. Turn the temperature on high and put on the cover.
  4. Not all crock pots are the same, so around 45 minutes check the bread to make sure it's not burning on the bottom. Depending on your crock pot, you may need to increase or decrease the time. For example, my bread took 1 1/2 hours to bake. To check for doneness, the bread should feel firm when you poke the top. Remove when done.
  5. If you like a crispier crust, turn your broiler on high. Brush the bread with beaten egg. Place the loaf under the broiler on the middle rack for 3-5 minutes or until golden brown. (You can skip this step if you like your crust soft.)
  6. Let the bread cool completely before slicing.
About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.


  1. How do you make dough without water ? You said add water in the bag to make dough. How much water just enough to make a dough ?

  2. Jeannene says:

    This looks great! But we are eating only whole grains. Any recipes for whole grain or spelt bread in the crock pot??

    • Great question Jeannene. I haven’t made whole wheat or spelt bread in the Crock Pot yet. Sounds like I need to work on it!

  3. I’m so happy to have found you on Facebook. I love my crockpot and would never have thought to make bread in it. I will be trying it. There are other great recipes on your site too. Thank you so very much! Linda

  4. The problem with making bread around here in the Seattle area is that there is no warm place to let the bread dough rise so the crockpot is a great idea. Thanks!

  5. Love it! Pre-made dough or not, “homemade” bread is a beautiful, wholesome, wonderful thing and the house smells SOOOO good! :) Thanks for sharing this (brilliant!!) shortcut! (I go both ways, pre-made dough and homemade…)

  6. I think its a great idea to use pre made dough, it is a time saver for busy folks and the way it is cooked makes it have an artisan feel, taste and crunch.
    Most doughs are pretty basic and they all use the minimum of water, flour, yeast, and we all have our own ways to tweak dough to make it our own recipe, thats all fine and good and great! but this is a Super idea to share with folks, thanks for the idea, and it reminded me of the NY Times recipe that was shared regarding No-Knead bread ( you can find the details in google using that term, look for the NYT link) and the bread recipe is a basic, but the idea that it is cooked in a cast iron or other type of covered baking dish is what makes it crusty and have that artisan feel. The pot steams the bread as it starts to cook and then the crust develops. I cant wait to try the crock pot method, with whatever dough i have time for!

    • Thank you Linda! I’m excited about your enthusiasm! I will definitely check out the no-knead bread. That sounds like a gem!

  7. That’s awesome Chef George! I’d love a recipe or directions of what you do. I can be reached at

  8. Chef George says:

    Hey, I’ve baked it under a clay cloche and in a covered stainless steel pot. I teach this as one method in my Artisan Bread class. I mostly bake sourdough and get great ovenspring and hole structure in the crumb.
    about an hour ago · Like

    • Oh!! did you say Sour dough? I would love to see how you do that…would you be willing to share that with a shut in that cannot go to Bread classes?
      Thanks, ever so much

  9. This caught my eye…I like your blog and Facebook page. Thank you!

  10. Going to try it!

  11. Great idea! Glad it popped up for me. I’ll be sure to try it!

  12. How is this any different than putting the dough in the oven?

    • Hi Paula. Good question. If you use the frozen dough and thaw it in the microwave, you can just put it in the crock pot and forget about it. No need to let it rise and then stick in the oven. It rises in the crock pot as it’s warming up. It’s probably not much different than the oven, but it’s definitely a fun and different concept to try.

  13. Printed the crock pot bread. Going to try this; and I just signed up for your newsletter. Can’t wait to get a copy!

  14. Is it cheating by using frozen pre-made dough?

    • LOL. Well, I don’t see it as cheating. I see it as a HUGE time saver. It seems I am running a step behind with my busy schedule, so it’s always nice to use pre-made dough.

  15. I can’t wait to try this. [Please delete the comments on Facebook who are splitting hairs in the meaning of two ingredients. And here is a definition from the web:

    Ingredients plural of in·gre·di·ent (Noun)


    1.Any of the foods or substances that are combined to make a particular dish or meal.
    2.A component part or element of something: “all the ingredients of a mystery”.]
    So, no need for an apology from you, Bakerette! THANKS FOR ALL YOUR TROUBLE/LABOR/WORK!!!

  16. I’m going to try this. I always use Rhodes frozen bread with thawing in the oven, then rise and bake. Still it takes about 4 hours. This sounds so easy. Thanks for sharing.

  17. Thanks for the idea!

  18. It beats making it from scratch!

  19. Thanks Bakerette…I’m going to try this :)

  20. The recipe looks wonderful. Thanks for sharing it!

  21. That’s crazy, but what a cool idea!

  22. Here’s a quick recipe for homemade bread and it only uses 5 ingredients:

    4 cups flour
    1 tablespoon fresh yeast (instant would be best for this)
    herbs are optional

    I premix all the dry ingredients and put them in plastic bags. When you want some fresh bread, just mix in the water for a soft dough, spray the inside of your crock pot with oil and let it rise in the crockpot on low. Once it has risen, turn your crock pot to high and bake.

    • Thank you, Dianne! I’m sure this will be helpful to many.

    • Dianne how much water did you use for the bread?

    • Cathleen Gilliland says:

      Cool! And Jen, I do see the point of crock pot verses oven. It is called energy consumption. In today’s economic climate, most of us are trying to trim our household bills. And with winter upon us, if you live in a cold climate, electricity is an issue. So by using the crock pot, you are using much less energy because you are heating a smaller space with a more controlled environment than a larger space where the excess energy will be wasted. Keep up the good work!

      • Hear hear (or is it here, here?) :) So glad you pointed this out! Obviously I didn’t think about energy consumption! Loved your explanation. Thanks for sharing.

    • JENNIE LEE says:


  23. Linda Sitterson says:

    this sounds awesome…

  24. A little disappointed you’re using frozen dough, but I’m thinking I’ll have to give this a try with my homemade dough. It’s a great idea.

    • Hi Cynthia. Thanks for stopping by and leaving a comment. Yes, definitely dough from scratch is the way to go! For my busy schedule, pre-made dough alleviates a lot of time (and stress) for me. Let me know how yours turns out.

      • i buy fresk made pizza doug,for 90 cents,would it work?? tyvm

        • I’ve never tried the pizza dough, but I’m sure it would work. Pizza dough usually bakes faster, so I would adjust the time for cooking it. Maybe check it the first 1/2 hour and then every 15 minutes thereafter. I’d love to hear how it works out.

          • How long would the Rhodes dough cook in the oven, what is the point of using the crock pot if you have an oven. I think you should list the pro’s and con’s of doing this loaf in the crock pot as opposed to the oven, since your not using a homemade dough – or list a homemade dough for the crockpot for those of us who do enjoy cooking without premade ingredients.



          • Good thoughts and suggestions Lisa! I’ll put pen to paper and even provide some links to bread dough recipes.

    • jeanne mills says:

      anyone got a recipe for the homemade dough? please email it to me thanks and keep up the great work love the site/blog

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