Crockpot Boiled Eggs are the perfect solution when you want perfectly cooked eggs without standing over the stove. Just add the eggs and water, turn it on, and let your slow cooker do the work!
I love making a big batch at the start of the week for quick breakfasts and easy lunches. Crockpot Boiled Eggs make meal prep simple and stress-free, especially on busy mornings.
Jump to:
Why You'll Love These Crockpot Boiled Eggs
Hands off cooking: no watching the pot or timing boiling water. The slow cooker handles it for you.
Meal prep friendly: make up to 15 eggs at once for easy breakfasts, salads, or snacks all week.
Consistent results: this method gives you soft boiled eggs in the crockpot with tender whites and creamy yolks.
Easter ready: the gentle heat of the slow cooker reduces the bumping and rattling of eggs, meaning fewer cracked shells - perfect for dyeing and decorating!
Key Ingredients for Slow Cooker Boiled Eggs
See the recipe card below for a full list of ingredients and instructions.
- Large eggs: fresh, large eggs cook evenly and are ideal for this slow cooker boiled eggs method.
- Water: just enough to fully cover the eggs. The amount will vary depending on your crockpot size and shape.
- Ice: an ice bath immediately stops the cooking process and keeps the yolks from overcooking.
Egg Sizes and Easy Swaps
- Use extra large eggs, but reduce the cooking time slightly.
- Medium eggs will cook faster so check them about 15 minutes early.
- If you don't have ice, use very cold water and change it once or twice to keep it chilled.
How to Use and Customize Your Eggs
Fully cooked yolks: add 15 extra minutes of cooking time before transferring to the ice bath for firmer centers.
Seasoned eggs: sprinkle with flaky salt, cracked pepper, or everything bagel seasoning after peeling.
Protein Bowls: slice and add to grain bowls or low carb meal prep containers for extra protein.
Top Tips for Easy-Peel Crockpot Eggs
- Don't Overcrowd: a 6-quart crockpot handles about 15 eggs best. Anymore can lead to uneven cooking and cracked shells.
- The Ice Bath is Non-Negotiable: transferring eggs to ice water immediately stops the cooking process. This prevents the rubbery texture and that unsightly green ring around the yolk.
- Scale the Time: if you are cooking a smaller batch (fewer than 6 eggs) check them 5-10 minutes early to ensure the yolks don't get too firm.
Pro Tip: for the easiest peeling, crack the eggshell all over by gently tapping it on the counter, then peel it under a thin stream of cool running water.
How to Store
Store eggs in the refrigerator for up to 1 week if left in the shell. Peeled eggs should be stored in an airtight container and used within 3 days.
Serving Suggestions
Crockpot Boiled eggs are perfect sliced over avocado toast, tucked into salads, or served with fresh fruit for a simple breakfast plate. They're great used in my Classic Egg Salad for sandwiches or as a quick protein-packed snack. I even like serving them drizzled with my Ranch Dressing as a snack.
More Recipes You'll Love
Fore more easy and versatile recipes, you might enjoy trying Crockpot Scrambled Eggs or Air Fryer Poached Eggs. You should also check out my Buffalo Style Deviled Eggs and my Bacon Egg Salad Sandwich recipe.
I'd love to hear how this hands-off method worked for you, so please leave a comment and a ⭐⭐⭐⭐⭐ rating below to let me know! If you snap a photo of your perfectly prepped eggs, be sure to tag me on Instagram @grumpyshoneybunch so I can see and share your creations!
📖 Recipe
Crockpot Boiled Eggs (Easy & Hands Off)
Equipment
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 15 large eggs
- water, room temperature or from the faucet (not hot) enough to cover the eggs
- Ice enough to cover the eggs
Instructions
- Gently add the eggs to the crockpot.
- Pour water into the crockpot until it covers the eggs. The amount will vary based on the size and shape of your crockpot. It took me about 4 cups of water.
- Cover and cook on high for 2 ½ hours.
- Just before the eggs are done cooking, prepare a large bowl of ice water.
- Immediately place the eggs in the ice water for 15 minutes, once they finish cooking.
Shelby Law Ruttan says
I love this method for meal prep! I keep these in the fridge in the shell to have on hand and easily peel to enjoy just the egg or make egg salad sandwiches.