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Slow Cooker Bread

Get ready for an easy Slow Cooker Bread with Basil Pesto that’s all about taste without the hassle! Mix your ingredients, place them in the slow cooker, and you’ve got yourself a soft, crusty, delicious bread packed with that awesome basil pesto flavor.

Overhead shot of sliced slow cooker bread on a cutting board with a bread knife set next to the bread slices.

Imagine baking bread without the hassle of kneading endlessly or waiting for it to rise. This Slow Cooker Bread brings that imagination to life! It’s a simple bread-making experience where your slow cooker does all the heavy lifting. Infused with the aromatic flair of basil pesto, this bread is soft, savory, and perfect for any meal. Just mix, set, and let your slow cooker transform the ingredients into a beautifully textured, flavorful loaf. Trust me, it’s a game-changer! No complicated steps, no waiting for the dough to rise. It’s a quick, straightforward recipe that delivers delicious, homemade bread.

Why We Love This Slow Cooker Bread Recipe

  • Easy to Prep: Say goodbye to complicated bread recipes; no rising time is needed, and minimal effort is required.
  • So Much Flavor: The basil pesto infusion turns this bread into a delicious masterpiece that’s hard to resist.
  • Versatile: It’s a soft and crusty bread that pairs nicely with various dishes.
  • Slow Cooker Magic: Enjoy the simplicity and consistency of using a slow cooker – set it and forget it!
A loaf of baked bread inside a slow cooker.

Ingredients You’ll Need

Get those taste buds ready because here comes the lineup of ingredients to get this delicious bread with basil pesto on the table!

  • Active Dry Yeast: Gives the bread its soft, airy texture.
  • Sugar: Feeds the yeast and aids in the browning of the bread.
  • Lukewarm Water: Activates the yeast and brings the dough together.
  • All-Purpose Flour
  • Olive Oil: Adds moisture and flavor.
  • Basil Pesto: Infuses the bread with a rich, savory taste.
  • Salt: Enhances flavor.
  • Dried Parsley and Kosher Salt: For topping, adds an extra layer of flavor and presentation.

How To Make Bread In The Slow Cooker

This recipe starts out with one bowl plus all the ingredients inside. Once you combine all those ingredients together, you will turn out the dough onto a floured working surface and knead for 5 minutes. For those that do not want to knead and forego the slow cooker, you must try my No Knead Skillet Olive Bread and No Knead Rosemary Garlic Bread.

  1. Line a slow cooker with parchment paper.
  2. Mix yeast, sugar, and water in a large mixing bowl; let sit to activate the yeast. Add in the flour, olive oil, basil pesto, and salt; mix to form a dough.
  3. Turn the dough out onto a working surface and knead it for 5 minutes, then place it in the slow cooker.
  4. Top with dried parsley and salt, cover, and cook on HIGH for 2 hours.
  5. Pop the bread under the broiler for around 5 minutes to achieve a golden brown top.
  6. Let the bread cool before slicing and serving.
A loaf of slow cooker basil pesto bread cooling on parchment paper.

Recipe Tips & Variations

  • Broiler: Know that the bread will not brown on top inside the slow cooker. To get it all browned up nicely, you’ll have to transfer the bread to a baking sheet and broil for about 4 to 5 minutes or until golden brown.
  • Check for Doneness: Always check the internal temperature of the bread to ensure it’s fully cooked; it should reach 200°F.
  • Let it Rest: Allow the bread to cool completely before slicing.
  • Olive Oil Drizzle: Drizzle a bit of olive oil on top after it’s done cooking for an extra layer of flavor and a shiny finish.
  • Experiment with Herbs: Try adding herbs like rosemary, thyme, or oregano to give the bread a unique flavor.
  • Cheese Addition: Mix grated cheese like parmesan or cheddar into the dough for a cheesy twist.
  • Pesto Variations: Swap basil pesto with sun-dried tomato pesto or spinach pesto for a change in flavor profile.
  • Toppings: Before cooking, sprinkle the top with seeds (like sesame seeds or everything bagel seasoning) for added texture and taste.
  • Bread Shapes: Shape the dough differently – make rolls or baguette shapes to make it fun and customized.
Sliced bread showcasing the fluffy inside of slow cooker bread with basil pesto.

Serving Suggestions

Serve the bread as an appetizer with a selection of dips – think marinara, hummus, or olive oil with balsamic vinegar and herbs. Add slices of this slow cooker bread to a cheese board with various cheeses, fruits, and nuts. This loaf is the perfect companion to a warm bowl of Tomato Soup or a hearty Minestrone. Pair it with a classic Chicken Pasta Bake or creamy Alfredo pasta with Steak. The rich flavors of the bread would complement a crisp La Scala Chopped Salad beautifully.

Proper Storage

Store this slow cooker bread in an airtight container at room temperature for up to 4 days. You can also freeze it! Wrapped tightly, this flavorful bread can be frozen for up to a month.

More Bread Recipes

(No-Rise) Slow Cooker Basil Pesto Bread - This no-rise, no-fuss, SUPER DELICIOUS slow cooker bread is packed with basil pesto and it's probably one of the most flavorful bread recipes you will ever make! 

Slow Cooker Bread Recipe

Katerina | Diethood
This no-rise, no-fuss, delicious slow cooker bread recipe is packed with basil pesto and probably one of the most flavorful bread recipes you will ever make!
4.93 from 40 votes
Servings : 12 servings
Prep Time 15 minutes
Cook Time 2 hours
Cooling Time 1 hour
Total Time 3 hours

Ingredients
  

  • teaspoons (or 1 envelope) active dry yeast
  • 1 tablespoon sugar
  • cups lukewarm water (about 105 degrees Fahrenheit)
  • cups all-purpose flour
  • 1 tablespoon olive oil
  • ¼ cup basil pesto
  • 1 teaspoon salt
  • dried parsley, for topping
  • kosher salt, for topping

Instructions
 

  • Line a 6-quart slow cooker with parchment paper and set aside.
  • Place yeast and sugar in a large mixing bowl and stir to combine. Add water and continue to stir until combined. Add in the flour, olive oil, basil pesto, and salt; stir with a wooden spoon until well incorporated and a shaggy dough begins to form.
  • Turn out the dough onto a floured working surface and knead for 5 minutes until the dough is soft and smooth. IF the dough is sticky, add a little more flour, about one tablespoon at a time. 
  • Place the ball of dough in the slow cooker. Sprinkle the top with dried parsley and salt.
  • Cover and cook on HIGH for 2 hours or until golden on the bottom. The internal temperature of the baked bread should register at 200˚F.
  • Remove the bread from the slow cooker together with parchment paper and place on a baking sheet.
  • Place the bread under the broiler for 3 to 5 minutes or until golden brown on top.
  • Remove the bread from the oven and set it on a cooling rack. Let rest until completely cooled before cutting and serving.

Notes

  • Broiling Step: The slow cooker won’t brown the bread. For a golden crust, transfer it to a baking sheet and broil for 4 to 5 minutes.
  • Check the Temperature: Ensure the bread’s internal temperature hits 200°F to confirm it’s cooked through.
  • Cooling Time: Let the bread cool thoroughly before cutting. The internal steam helps cook the bread from the inside, even after it’s out of the oven. Cutting it early can halt this process, creating undesirable chewy, gooey texture and structural integrity.
  • Measurements: It’s crucial to highlight that “3-3/4 cups” indicates 3 full cups plus an additional 3/4 cup, totaling 3.75 cups, and not 3 instances of 3/4 cups. Unfortunately, this misunderstanding has led several readers to make a bread that was gooey, undercooked, and chewy.

Nutrition

Serving: 1 slice | Calories: 179 kcal | Carbohydrates: 32 g | Protein: 5 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 1 g | Cholesterol: 0.4 mg | Sodium: 243 mg | Potassium: 51 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 104 IU | Vitamin C: 0.003 mg | Calcium: 15 mg | Iron: 2 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Side Dish
Cuisine: Mediterranean
Keyword: crock pot bread recipe, crock pot recipes, slow cooker bread recipe, slow cooker recipes
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87 comments on “Slow Cooker Bread”

  1. We have success. First time I made bread in a slow cooker and It turned beautiful. I love the texture of it. Everything was spot on. Going to make it again. This is a keeper for sure.

    Thanks

    Phil Elmira Ontario Canada

  2. I did it!! I didn’t think I could. I went & bought yeast and thermometer to check if done. I make tons of soups & stews, not bread. Instructions were so easy and since I didn’t have to proof it I felt I couldn’t mess up. My husband and granddaughter loved it with our soup- was a rainy day.

  3. The bread tasted bland overall and slightly undercooked after almost 3 hours in slow cooker 🤷🏼‍♀️ not sure what went wrong. Was very hopeful. Glad that other folks had great success.

  4. Can I also make an Italian bread in a slow cooker?
    Can I add grated onion to the recipe, but leave out the basil pesto?

      1. Hi!
        I’m not sure what you mean by “Italian bread”? I have only tested this recipe with my bread recipes, and it works every time, whether I add basil pesto or cheese or nothing, the recipe still works, and my bread turns out delicious. 😊

  5. The bread was absolutely delicious and so easy to make. Great with a pot of soup. Will be making it again. Thanks!!!!

  6. Avatar photo
    robin siegfried

    Excellent bread. Good flavor and very easy except it needed 2 and a half hours in my crockpot to cook and then broil

  7. Can other flours be used instead of the all-purpose flour? If so, what adjustments need to be made to the recipe?
    Thanks!

  8. So good!! Mine came out perfect. Used bread flour and subbed olive tapenade for the pesto because I was out. Delicious flavor and great texture. I did use the foil balls idea.

  9. So, it came together really well and it smells great while cooking! Unfortunately, I had no idea how many quarts my crockpot holds. The dough fits but after two hours it’s still raw on top. That’s when I realized my crockpot is 2.5 quarts not 6. Whoops! I’m going to give it more time and hope for the best and worst case scenario I’ll finish in the oven.

  10. Avatar photo
    Mary- Windy Meadows Farm

    OK I have to say it, I was skeptical – but this is fabulous! It couldn’t have been any easier to make and tasted great- who knew I could make good bread in a slow cooker ?!

    Any suggestions on what I can swap out for the pesto to get some different flavors of bread? The bottom is a little darker than I would like – has anyone tried putting a few balls of foil in the bottom of the slow cooker or maybe a rack of some kind to lift it up off the bottom a bit? Thanks again for sharing!

    1. So happy you liked it!! 😀
      Yes, you can use some foil balls and that should definitely help with the browning.

      I have used other pestos, tomato to be exact, I have also used cheddar cheese, feta cheese, olives, sun-dried tomatoes, etc… You can add whatever you like, but just make sure to adjust the amount of oil (liquid) if you are not going to use an oil-based filling. If using dry ingredients, like cheese, I add about 2 to 3 more tablespoons of olive oil to the dough mixture. Hope that helps.

  11. Today, Feb 4th is National Homemade Soup Day and I’m getting ready to make CopyCat Olive Garden’s Chicken Gnocchi Soup. This bread would be so amazing on the side ! I have homemade basil pesto in the freezer ready to go. Thanks for the recipe !

  12. This was incredible.

    The only things I did different was I used the stand mixer and through in everything except 2c. flour, and mixed with dough hook, then added the rest and mxed until it looked ready.

    I put papertowel under the lid covering 95% of the top to catch moisture.

    I don’t have a broiler so I finished on high in barbecue for 5 minutes.

    It was light and surprisingly sweet.

  13. Avatar photo
    Catherine Bujtor

    Awesome recipe. I’m not a very experienced baker but I followed the directions and it was perfect. Will definitely make this again!

  14. Because the pesto adds some extra oil I am wondering if I took out the pesto if adding a bit more olive oil would do the trick?

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!
      Yes, you can absolutely make a 1:1 substitute… the bread might have a bit more chew, but results will still be good.

  15. Are there changes to the recipe for high altitude? It’s been cooking on high for 4 hours, won’t go above 200 internally, and regardless, is still pretty doughey and dense in the center. The slow cooker is in working order.

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!
      I don’t know much about high altitude baking – I’m in Indiana – but I do know a couple of general rules, like, a longer baking time is needed than a recipe calls for, and temperature should be at least 25F higher than what the recipe states.

  16. I made this yesterday. What fun! Unfortunately, the bread wasn’t done after the specified two hours, but I finished it in a 350 oven for 20 minutes, which browned the top and finished the interior. I put in more than 1/4 cup pesto, so that’s probably why it didn’t bake completely in the slow cooker. The taste of the bread was very good, the pesto being subtle. I’d make this again, but I think I’d do a conventional rise, then bake it in the oven.

  17. Hi! My bread was golden on the bottom, 200 degrees internally, but squishy on top; as in… didn’t seem all the way cooked. Any ideas how to prevent this?

  18. I just made this the other day and I am making it again today! Needless to say, the entire family loved it and is clamouring for more! I like that I could just stick it in the slow cooker and do my errands then coming back to a home smelling like basil pesto bread. You are a genius Katerina!

  19. Tried this recipe. This bread is delicious, thank you for the detail, I follow your guide step by step and make it right the first time.

  20. I made this bread yesterday and it was not only easy, it was tasty!! I have a larger, oval 8 yr old crock pot and it was done in 2 hrs. I see a suggestion of adding cheese (or substituting for pesto)…… This bread does not boast a huge pesto flavor; it’s rather subtle. Next time I may add cheddar cheese to additional flavor.

    Tonight we sliced and toasted this bread for dinner. Still fresh and it was great with butter…… and more butter!

  21. Avatar photo
    Laurie foster

    Can I cook it on low for 8hr in the crockpot instead of on high for 2hr. I wanted it to be done when I get home.

  22. Hi! Does anyone know how much cheddar cheese to use? And if you need to reduce the flour? I’d like to try it tomorrow. Thanks.

  23. My crockpot only has one setting, your recipe calls for a high setting, can I use mine and increase the cook time??

  24. Consider giving measurements by weight as well as by volume, and (I think) the 3-3/4 cup confusion disappears.

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!
      I have considered that many times for all of my recipes, but over 90% of my readers are from the USA thus giving measurements in weight and volume would most likely drive a lot of them away.

  25. Avatar photo
    Shanene Wright

    Hi. Home alone and have all the ingredients except the parchment paper. Can I just spray the slow cooker with spray or use a slow cooker bag instead? No way to get to the store and craving this right now.

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!
      Not sure about the bags, I guess it shouldn’t be an issue? Aluminum foil coated with cooking spray is also OK to use.

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!
      I haven’t tried this particular bread in the oven, but if I did, I would put the dough in a cast iron skillet and bake it at 400F for about 30 to 35 minutes.

      1. Avatar photo
        Laurie Tamblyn

        An important step that’s left out is to place a dish towel under the crock pot lid to absorb condensation.
        Xx

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!
      Yes, whole wheat flour will work, but will definitely change the flavor and a bit of the texture.

    1. Katerina - Diethood
      Katerina Petrovska

      Hi! I am sorry, but I have no idea! I wish I knew – I’ve only used the IP for soups and turkey breasts. 😀

    1. Katerina - Diethood
      Katerina Petrovska

      Hi! I’m thinking that it might have needed to cook a bit longer. Not all slow cookers are the same, but best way to tell if a bread is done is if you have an oven thermometer – bread is done when it reads 200F. Also, if you cut the bread right away without giving it a bit of time to cool off, it can come out gummy.

    1. Katerina - Diethood
      Katerina Petrovska

      Hi! I haven’t tried to make it with gluten free flour so I can’t say 100% it will work, but I really think it should so long as it’s an all-purpose flour blend. IF you do make it, and if you have a minute, could you please let me know if it worked out for you? 🙂

      1. I made this yesterday and used King Arthur gluten free flour (spooned into the measuring cup- not scooped out of the bag) and added a splash more olive oil because gluten free flours require a bit more liquid. It’s came out great but next time I will cook for about 10 minutes less and slather oil or butter on top before broiling (that gluten free needing more liquid thing again)

  26. Can you offer a suggestion instead of basil pesto. Pesto is not appreciated in my household but I’d love to try this
    bread.

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!! You can make it completely without, and just add 1 more tablespoon of olive oil and only use 3-1/4 flour. Following that formula, maybe you can add in some cut up sun dried tomatoes? The ones that are in a jar with olive oil. OR you can use some cheddar cheese, or some rosemary and garlic, oregano, etc. I hope that helps! 🙂

      1. Love this bread! I’d like to make it with cheddar cheese next time instead of pesto. Can you please tell me how? Or a link to a recipe would be great. Thanks!

  27. Made it this morning for Thanksgiving dinner. It was a complete hit with everyone. Delicious. Did not change a thing. Thank you for sharing!

    1. Katerina - Diethood
      Katerina Petrovska

      Hi! You’ll need a 6 quart. I will make a note of it in the recipe – completely forgot! Thank you for reminding me. 🙂

      1. 2 hours on High wasn’t enough. Mines been on high for 2 hours and it’s no where near done. It’s now on hour 3. Suggestions?

        1. Katerina - Diethood
          Katerina Petrovska

          Hi! All slow cookers are different and some may take longer than others, but the bread is done when it reaches 200 F. If you have a meat/food thermometer, you can check and see if it’s reached that temperature.

  28. I don’t like basil can I leave it out and do I need to add some moisture if I can leave it out, if so whst.

    1. Katerina - Diethood
      Katerina Petrovska

      Hi! You can leave it out, but add a tablespoon more olive oil and start with 3-1/4 cups flour.

  29. What a delicious flavor combination! I never knew that you could make bread in your slow cooker. I must be living under a rock, haha! I’ll be making this!!

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