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sliced hard boiled eggs

Crockpot Hard Boiled Eggs

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5 from 1 review

This recipe for Crockpot Hard Boiled Eggs is the ultimate “set it and forget it” recipe. Make a whole batch of cooked eggs for your weekly meal prep with zero effort.

  • Total Time: 8 hours, 5 minutes
  • Yield: 12 1x


Units Scale
  • 12 eggs
  • 35 cups of water (enough to cover the eggs)


  1. In the base of your slow cooker, carefully place the eggs. The eggs can overlap as long as you cover them all with water.
  2. Pour the water over the eggs, making sure they are all covered completely in water.
  3. Cover the pot and set the temperature to low for 8 hours.
  4. After the cooking time is up, use tongs to remove the cooked eggs to a bowl. Run cool water from the tap over the cooked eggs to stop them from cooking.
  5. Store the cooked eggs in the refrigerator for up to 10 days.
  6. Peel before eating.



  1. The number of eggs you can cook at one time is only limited by the size of your crockpot. Leave enough room so that you can cover the eggs completely with water.
  2. Keep the eggs in the shell if you plan to refrigerate them. They will stay fresh longer this way.
  3. If possible, use eggs that aren’t as fresh. Older eggs peel easier than fresh.
  4. Be sure to run cold water over the boiled eggs. Otherwise they will continue to cook even after you remove them from the crockpot.


  • Serving Size:
  • Calories: 72
  • Sugar: 0.2 g
  • Sodium: 71 mg
  • Fat: 4.8 g
  • Saturated Fat: 1.6 g
  • Carbohydrates: 0.4 g
  • Fiber: 0 g
  • Protein: 6.3 g
  • Cholesterol: 186 mg