Decadent Desserts: More Slow Cooker Recipes

For busy people like myself, anything that makes life easier is often welcomed. That goes for working, commuting, packing, vacationing and especially meal-making. That’s why I’ve given my slow cooker a run for its money.

Whether I throw in chicken breasts to make shredded chicken tacos or plan a more involved meal like enchiladas, my Crock-Pot always leaves me with a decadent meal at the end of the day.

But did you know you can make dessert in the slow cooker?

Check out these four dessert recipes to accompany three recipes that published in The Forum.

Slow Cooker S’mores Cookie Bars


For cookie base:

  • 2¼ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter, softened
  • ¾ cup sugar
  • ¾ cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla

For topping:

  • 1½ cups chocolate chips
  • 1 cup Honey Teddy Grahams
  • 20 regular (full-sized, not mini) marshmallows


Stir flour with baking soda and salt, set aside. In large mixing bowl, cream butter with sugar, brown sugar, eggs and vanilla. Gradually blend dry mixture into creamed mixture. Spray slow cooker well with nonstick spray. Using a large spoon – sprayed with nonstick spray – to press dough evenly into slow cooker. Top by sprinkling evenly with chocolate chips, marshmallow and Teddy Grahams.

Cover and cook on high for 2 to 4 hours. Cookie is done when lightly browned and edges are starting to get crisp. Turn off slow cooker and let cool. Cut and remove with spatula.

Recipe courtesy of

Low Calorie Slow Cooker Pumpkin Cheesecake

This recipe is Weight Watchers-friendly and accounts for less than 200 calories per serving.

Serves: 8


  • 1 package (8 ounces) fat free cream cheese
  • 1 package (8 ounces) reduced fat cream cheese
  • ¾ cup light brown sugar, lightly packed
  • 2 teaspoons vanilla
  • 1 teaspoon pumpkin pie spice
  • ¾ cup canned pumpkin
  • 2 eggs
  • ⅓ cup graham cracker crumbs


  • 6- or 7-quart oval slow cooker
  • 6- to 8-inch round baking pan or casserole dish

(You are turning your crockpot into a bain marie, or water bath. Make a trivet for the bottom of your slow cooker from aluminum foil. Loosely roll a large piece of foil – about 20 inches long – into a 1-inch cylinder. Form a ring with the foil measuring about 7 inches in diameter. Fill slow cooker with ½ inch of water and place the foil ring in the bottom.


Make the filling: Beat the cream cheese, brown sugar, vanilla and pumpkin pie spice with mixer until smooth and creamy. Beat in the canned pumpkin until well incorporated. Gently beat in eggs, one at a time, just until blended.

Spray the baking pan with nonstick spray and sprinkle the bottom with the graham crumbs. Pour and scrape the pumpkin mixture into the pan and spread it out evenly.

Gently place the cheesecake on the foil ring in the slow cooker. Layer 2 to 3 long lengths of paper towels towels across the top of the crock pot and set the lid in place.  (This prevents condensation from the lid from dripping back into your cheesecake.)

Cook on high for 2 to 2-1/2 hours hours or until puffed and set but still a bit jiggly in the center. Remove the cover, and paper towels. Turn off the slow cooker; allow the cheesecake to cool for 2 hours. Remove from the slow cooker, cover with plastic wrap and refrigerate for at least 3 hours before slicing into wedges to serve.

Recipe courtesy of

Slow Cooker Stuffed Apples

This dessert is extremely affordable, costing just $4.56 total or $0.91 per serving.

Serves: 4 to 6


  • 4 to 6 medium apples
  • 1 cup rolled oats
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ⅓ cups chopped walnuts
  • 4 tablespoons cold butter


Cut the top ½ inch or so off the top of the apples. Use a spoon or melon baller to scoop out the core of each apple, leaving the bottom intact.

In a medium bowl, stir together oats, brown sugar, cinnamon, ginger, cloves and walnuts until well mixed. Cut the butter into chunks, then work it into the oat mixture until crumbly.

Stuff the oat and butter mixture into the cavity of each apple. Nestle the apples into the slow cooker in one layer, place the lid on top and cook on high for 1 1/2 to 2 hours, or until the apples are soft.

Once the apples are soft, carefully lift them from the slow cooker and serve immediately (as is, topped with ice cream or whipped cream).

Recipe courtesy of

Slow Cooker Berry Cobbler


  • 1 1/4 cups flour
  • 1 cup sugar + 3 tablespoons
  • 1 teaspoon baking powder
  • ¼ teaspoon cinnamon
  • 1 egg
  • ¼ cup fat-free milk
  • 2 tablespoons canola oil
  • ⅛ teaspoon salt
  • 2 cups raspberries
  • 2 cups blueberries
  • ½ tablespoon lemon juice


In a large bowl, combine 1 cup flour, 3 tablespoons sugar, baking powder and cinnamon.

In a small bowl combine egg, milk and canola oil. Whisk together until completely blended.

Add egg mixture to flour mixture and stir until just moistened.

Spread over the bottom of a 5-quart slow cooker. In a medium bowl, combine 1 cup sugar and ¼ cup flour and salt. Next add in raspberries and blueberries (fresh or frozen) and lemon juice. Stir to completely and evenly coat the raspberries and blueberries with the sugar-flour.

Evenly distribute the raspberries and blueberries over batter. Cover and cook on low for about 2 to 2½ hours or until batter is cooked through. Top with ice cream or frozen yogurt if desired.

Recipe courtesy of

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