Hard Boiled Eggs (Crock Pot Style)

Peter Cottontail will be hopping down the bunny trail soon with tons of eggs, and if your kids are like mine they want to color eggs too!  I have never been great at hard boiling eggs.  I know they aren’t difficult but I am always cracking them.   So, I decided I would try to put them in the crockpot.

I placed 12 eggs in my 6 qt crockpot for a test run. (No Water)  I have see the oven method and wanted to try it this way.

I cooked them on high for 2 hours.  After 2 hours I pulled the eggs out and put them in a bowl of ice water.  That helps them stop cooking and helps loosen the shell for peeling.  These eggs turned out the best of any boiled egg I have ever made!  I don’t think I will ever go back to the other way.

You can “boil” as many eggs that will fit in your crockpot this way!


  1. Water or no water?

  2. Can’t wait to try this method. Thanks for sharing! (Pinned it to share with friends too)

  3. Wow, I would have not guessed no water. I do heat up my milk in the crock pot for making yogurt. I can do it without the issue of burning it.

  4. scsumter says:

    Are the eggs cold and straight out of the fridge or are they at room temp. THX!

  5. FYI Brown Eggs do not turn out so pretty… they turn brown in the crockpot. They taste fine but definitely aren’t “party presentation”. :) I’ll still use this for personal eggs though! It was so easy and convenient!

  6. did you pierce them at all (poke a hole in the top) or just put them in?

  7. Could you leave the shell on and use them for coloring?

  8. This is very interesting. I once made “angel” eggs for my family and they were such fans I have been automatically signed up for angel eggs ever since! This seems like a much better alternative than using the pan of boiling water, although a little more time consuming (2 hrs vs 20 minutes). Worth a try if they come out better! Thank you :) -Nicole @ Working Kansas Homemaker

  9. It makes sense to do it w/o water, then its more like steaming them…

  10. Hollis Ramsey says:

    wow, this is fantastic! i just found a use for regular white store-bought eggs — i’ve switched to free-range brown eggs for my frittatas, quiches, etc. because, well, they’re BETTER, but for hard-boiled i’ll just use the plain old white ones and make me some egg salad!!!

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