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Rustic Slow Cooker Bread is exactly as easy and convenient as it sounds! Skip the loaf pan, the dough rise, and turning on the oven, because the crockpot does it all!

slice of buttered bread on a plate.

Crock Pot Bread

I’ve always known the crockpot was basically magic, but to find out I could make an entire loaf of bread without turning on the oven was next-level stuff!

Imagine a homemade loaf of bread, crispy on the outside, a tender crumb on the outside, and you never have to turn on the oven.

This easy slow cooker bread is made with a few simple ingredients and some time to knead, and unlike other easy bread recipes like rosemary and olive oil bread or my quick pita bread recipe, there’s no need to let the dough rest.

Then, the crockpot does all the work. It’s that simple. Line the basin with parchment paper, add the dough ball, and walk away for a couple of hours.

When it’s done, you’ll have your very own loaf of homemade rustic bread ready for the dinner table! My kids LOVED this one. They asked for it for days.

Why you’ll love Slow Cooker Bread

Better Than Store-bought – You can’t beat homemade bread. If the thought of it has ever been intimidating, now’s your chance to get on the bread-making train. This recipe couldn’t be easier.

Versatile – We’re not about the low-carb around here. We eat this bread with soups, stews, and chilis. We slice it for sandwiches, and grilled cheese, and toast with our favorite spreads, and then when it’s on its way out, we avoid waste by baking croutons or making breadcrumbs from it.

Simple Ingredients – This slow cooker bread is made with just 7 ingredients. Most, if not all, you’ve already got on hand.

buttered slice of bread on a plate.

Equipment you’ll need


Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.

  • Active Dry Yeast – Make sure the packet hasn’t expired. It’s a letdown when you realize your dough isn’t rising.
  • Granulated White Sugar – Yeast feeds on sugar, so this helps it do its job.
  • Lukewarm Water – When mixing water with yeast, it should be around 95°F. If it’s too hot it’ll kill the yeast and if it’s too cold it won’t do anything.
  • All-Purpose Flour – Extremely important to measure your flour accurately. Use a kitchen scale or the spoon and level method. You’ll also need a bit more for kneading.
  • Olive Oil – The fat in the oil helps to maintain moisture. A neutral-tasting olive oil also provides great flavor, which is why I recommend it. You can also canola oil or vegetable oil.
  • Honey – This bread isn’t sweet but a bit of honey for flavor makes a huge difference in taste!
  • Salt – Another flavor enhancer.
overhead shot of labeled ingredients laid out to make crockpot bread.

How to make Bread in the Slow Cooker

This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

  1. Step One: In a large bowl, mix the yeast, sugar, and water. Let it sit and activate for 10 minutes. It should start to foam.
mixing bowl filled with yeast and water.
  1. Step Two: To the water and yeast mixture, add the flour, olive oil, honey, and salt. Stir with a wooden spoon until it comes together. You can also use a stand mixer with a dough hook if preferred.
  2. Step Three: Transfer the dough to a clean, lightly floured, surface. Knead the dough, continuing to add 1/2 cup of additional flour as needed until the dough is smooth and slightly sticky.
  3. Step Four: Shape the dough into a ball and place it into the parchment paper-lined basin of the slow cooker.
bread dough in a slow cooker.
  1. Step Five: Cover with a lid and cook on HIGH for 2 hours. Once it’s done, use the parchment paper to carefully lift the loaf of crockpot bread out and onto a cutting board. Let it rest and cool before slicing.
overhead shot of loaf of bread in parchment paper in a slow cooker.

Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.

Ways to use Slow Cooker Bread

I like to cut the loaf in half down the middle and then slice crosswise. This gives me about 20 pieces of bread, which is great for just grabbing to make sandwiches like this amazing veggie burger with hummus, grilled cheese, toast, and slathering some butter overtop.

You can also keep it whole and just rip chunks of bread for scooping up homemade alfredo sauce or what’s left of your split pea soup or broccoli cheddar soup.

No matter how you use it, you can be sure you’ll be asked to make another loaf in no time!

Tips & Suggestions 🍞

  • Place a tea towel or a double layer of paper towel between the basic and the crockpot lid so it captures any moisture from condensation during the cooking process.
  • The dough should be slightly sticky, not overly sticky. Use up to 1/2 cup of extra flour while kneading, as you need it.
  • To get a golden brown top, lightly broil the loaf once it’s done.
  • Add some fresh herbs, cheese, or sesame seeds into the dough or add it on top.
  • A sprinkle of sea salt on top of the bread adds a yummy finish.

How to reheat and store Slow Cooker Bread

How to store leftovers

Keep the bread at room temperature, in a cool dark place if possible. Make sure it’s covered either in an airtight container or a Ziploc bag, otherwise it’ll dry out.

Can I freeze crock pot bread?

Sure you can. Wrap the loaf in plastic wrap to avoid freezer burn then place it in a freezer bag. Store it for a few weeks and thaw before consuming.

How to reheat it

You can also reheat it in the oven, or soften it in the microwave if you want it a little warm. Of course, you can always toast a slice or two.

overhead shot of a round loaf of bread made in a crockpot.


Can I use a different kind of flour for this crusty bread?

Sure you can. I’ve only used all purpose, but you can use whole wheat flour for whole wheat bread, or bread flour for lighter, chewier bread. Each will deliver a unique texture and flavor.

Why did my bread loaf not turn out the way it was supposed to?

Learning how to make slow cooker bread is similar to making any type of yeast bread. It’s all about trial and error and learning from your mistakes. The first thing you want to remember is to ALWAYS make sure you are measuring your ingredients correctly (especially the flour). The other thing you want to keep in mind is that everyone’s slow cooker runs differently. You may need a little less or more time than listed.

Does slow cooker bread have the same texture as baked bread?

Not exactly, but it’s very similar!. It will still be a wonderful loaf of bread, but because of the cooking method, it will be a bit heavier and slightly more dense, not like a light & fluffy loaf.

Need more bread recipes? Try these:

Onion Dill Bread

Buffalo Chicken Bread

One Hour Dinner Rolls

Homemade Soft Pretzels

Click here for my entire collection of bread recipes.

hand holding a slice of slow cooker bread.

Did You Make This?

If you made this recipe, I’d love to know how it went in the comments section below.

You can also tag me on Instagram – @melissa_ppplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!

slice of buttered bread on a plate.
4.67 from 3 votes

Rustic Slow Cooker Bread

Servings: 20 slices
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Rustic Slow Cooker Bread is exactly as easy and convenient as it sounds! Skip the loaf pan, the dough rise, and turning on the oven, because the crockpot does it all!



  • 1 packet active dry yeast 2¼ teaspoons
  • 1 tablespoon granulated white sugar
  • 1 ½ cups lukewarm water around 95°F
  • 3 ½ cups all purpose flour + more for kneading
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon salt


  • Line a 6 quart slow cooker with parchment paper and set aside.
  • In a large bowl, add the yeast, sugar, and warm water. Mix it together and then let the yeast activate for 10 minutes.
    1 packet active dry yeast, 1 tablespoon granulated white sugar, 1 ½ cups lukewarm water
  • Next, add in the flour, olive oil, honey, and salt. Stir until it comes together.
    3 ½ cups all purpose flour, 2 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon salt
  • Lightly flour a large clean surface and turn the dough out onto it. Knead the dough, adding up to 1/2 cup additional flour, as needed, until smooth. It should be slightly sticky.
  • Shape the dough into a ball and place it into the prepared slow cooker.
  • Cover and cook on HIGH for 2 hours.
  • Carefully lift the parchment paper to remove the bread from the slow cooker and let cool before slicing and serving.



  • To avoid condensation, a tea towel or paper towel can be added over the basin of the crockpot, under the lid, while cooking. 
  • Any oil should work (vegetable, canola) but I recommend olive oil.
  • Use up to 1/2 cup of additional flour as kneading the dough so it is not overly sticky.
  • As written, the loaf will get a nice crust, but if you prefer a more golden brown top, you can lightly broil the loaf once it’s done.
  • I slice down the middle and then across, making approximately 20 slices.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • You can add cheese or herbs to change the flavor. A sprinkle of coarse salt on top is also delicious.
Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.


Serving: 1g | Calories: 99kcal | Carbohydrates: 18g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 118mg | Potassium: 27mg | Fiber: 1g | Sugar: 2g | Vitamin C: 0.01mg | Calcium: 4mg | Iron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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  1. Hi, Melissa:
    I made this recipe yesterday (3/13/24) and it came out wonderful. In fact, I described your recipe to friends at Church (they are particular about what they eat) and they sounded interested in it. Soooo, I took a couple of pieces and a print out of your recipe to them and they reported back that they were pleased with the taste, etc. and plan to make their own batch of your crock pot bread.
    This morning, I toasted several pieces of bread and served with butter and apricot jelly – it was yummmy! The texture is more dense than store bought bread.
    Thanks for sharing this recipe!