Crockpot Boiled Eggs (Easy & Hands Off)

Hard-boiled eggs on a grey plate with two sliced open to show a creamy yolk, garnished with salt, pepper, and fresh parsley.

5 from 1 vote

Crockpot Boiled Eggs (Easy & Hands Off)

Crockpot Boiled Eggs are a simple, hands-off way to cook a large batch of eggs with tender whites and creamy centers. Perfect for meal prep, snacks, or quick breakfasts, this slow cooker method keeps things easy.

Course Breakfast, Breakfast & Brunch, Keto Breakfast

Cuisine American

Keyword Crockpot Boiled Eggs, meal prep eggs, Slow cooker boiled eggs, Soft boiled eggs in crockpot

Prep Time 5

Cook Time 2 30

Total Time 2 35

Servings

Calories 72kcal

Author Shelby Law Ruttan

Equipment

6-Quart Crockpot

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.

Nutrition