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This Slow Cooker Dulce de Leche recipe is better and cheaper than store-bought! Even better, it’s some of the best milky smooth caramel you’ll ever eat. You only need one ingredient to make it, and there are about a thousand ways to use it – my favorite is straight from the spoon!

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Overhead shot of a spoon inside a jar of dulce de leche
Table of Contents
  1. Easy Crockpot Dulce de Leche Recipe
  2. Why THIS Recipe is the BEST
  3. What is Dulce de Leche
  4. ONE Ingredient Dulce de Leche
  5. How to Make Dulce de Leche in a Crock Pot
  6. Why This Recipe Works
  7. How to Store Dulce de Leche
  8. Can You Freeze Dulce de Leche?
  9. Expert Tips
  10. Recipes That Use Dulce De Leche
  11. Dulce de Leche {slow cooker} Recipe

Easy Crockpot Dulce de Leche Recipe

Years ago, I attended a conference and, on every menu, there were different kinds of dulce de leche desserts, and I fell in love with the rich caramel sauce. Since then, I’ve been obsessed.

For a long time, I bought dulce de leche at the grocery store and tried to look past how pricey it is – like three to four bucks a can! Finally, I decided to make my own homemade dulce de leche and, you know what? It’s pretty easy!

Well, it’s easy if you use condensed milk – I’ve tried different from-scratch recipes, and they’re always high maintenance and error-prone. That means I’ve burned my fair share.

But making dulce de leche from sweetened condensed milk and with a crock pot means it is so easy, and it’s fantastic. I am going to show you how to do it!

I’ve known for years about making your own dulce de leche using sweetened condensed milk. People do it in the oven, in a pot, in a slow cooker. With the can, without. Every recipe is pretty much the same: cook the SCM for several hours, and it turns into dulce de leche, like magic.

Why THIS Recipe is the BEST

I’ve tested all kinds of methods, and hands-down, the easiest is in the slow cooker. I love it for a few reasons:

  • Because the heat is easy to control, making this crock pot dulce de leche is practically fool-proof.
  • Unlike the stove or oven method, you don’t need to babysit it. I never leave my house with the oven or stove on, but the slow cooker? No problem. When I make a batch, I pop them in, leave them, and then hours later, they’re ready without any work from me.
  • It’s so much cheaper than buying prepared dulce de leche, so I just load up on the sweetened condensed milk and make a batch in the crockpot whenever I want some.

What is Dulce de Leche

Okay, so if you’re not familiar with this magical thing, all you really need to know isdulce de leche is quite possibly the best stuff ever.

It’s Mexican caramel that is creamy, milky, and so, so good. It’s also pretty simple – just sugar and milk boiled down until it’s thick, sweet, and rich.

There are so many ways to use it – use it to make desserts, spread it on graham crackers, dip fruit in it, warm it up and use it as an ice cream topping. Or, my favorite, enjoy it straight from the spoon!

Instead of using milk and sugar, there is an easy shortcut: sweetened condensed milk. It already has both ingredients, so all you have to do is cook it. As I mentioned, there are several ways you can do this, but the easiest way is in the crock pot.

In addition to a slow cooker, you’ll need some mason jars with lids. You can use 8-ounce jars or 4-ounce jars. Just make sure they fit in your slow cooker.

From there, you are all ready to make the best easy dulce de leche!

One can of sweetened condensed milk

ONE Ingredient Dulce de Leche

You just need ONE ingredient: Sweetened Condensed Milk. Grab 2 (14-oz) cans sweetened condensed milk – not low fat.

Four photos showing the steps to making dulce de leche in your slow cooker

How to Make Dulce de Leche in a Crock Pot

  1. Divide the milk evenly among the mason jars. Seal the jars with clean rings and lids and then place them, spaced apart, in the crock pot.
  2. Add enough water to the crock pot to cover the jars by one to two inches. Place the lid on top.
  3. Cook them on low for 10 hours.
  4. Once they are done cooking, remove them with tongs. Be very careful because the water will be hot. Leave the jars at room temperature until they are cooled.
Three small jars of dulce de leche

Why This Recipe Works

Now that I’ve spilled the beans on this super easy dulce de leche recipe, let me share why it’s so perfect:

  • It’s so easy. I mean, it’s one ingredient, dulce de leche – just add some jars and a slow cooker, and you are ready to go.
  • It’s foolproof as long as you follow the instructions and the instructions are so easy.
  • You don’t need to worry about exploding cans. Yes, this is a thing that can happen when you cook the milk in the cans. That’s why I like making dulce de leche in a mason jar

How to Store Dulce de Leche

Keep the caramel in the mason jar you cooked it in. Once they are at room temperature, store them in the refrigerator, and they will keep for up to four weeks.

One spoon inside jar of dulce de leche with more jars in background

Can You Freeze Dulce de Leche?

Yes, you can freeze it for up to three months.

Expert Tips

  • Use jars with fresh rings and tight-fitting lids. You don’t want any water getting into the milk.
  • You can overcook dulce de leche – even in the slow cooker! So, remember to set the timer for 10 hours and remove the jars once it goes off. The caramel should be thick and a deep golden color when it’s done.
  • Be very careful when you remove the jars – the jars of dulce de leche in the crockpot will be very hot! Use tongs to lift them out.
  • You may notice some rust on the rings when you take the jars out. This is normal and happens when they are in contact with water all day. Use a dishtowel to wipe off the rust, and it’s all good.

The only difficult thing about this dulce de leche crock pot recipe is not eating the entire batch within a few days! It’s happened at our house, but luckily, it’s so easy to make I whip up another batch. Give it a try, and you’ll skip the store-bought stuff – homemade is so much better!

Recipes That Use Dulce De Leche

Have you made this recipe?

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One spoon inside jar of dulce de leche with more jars in background

Dulce de Leche {slow cooker}

4.67 from 3 votes
Make homemade dulce de leche in the slow cooker! Crockpot dulce de leche is so easy to make with just ONE ingredient – it's a rich caramel that goes in so many recipes.
Prep Time 5 minutes
Cook Time 10 hours
Total Time 10 hours 5 minutes
Yield 24 servings
Serving Size 1 serving


  • 2 14 ounces cans sweetened condensed milk
  • 3 8-ounce jars with rings and lids or 4-6 ounce jars
  • Water
  • Slow Cooker


  • Divide the sweetened condensed milk among the 3 or 4 jars. (Make sure the jars you choose will fit in your crockpot with 1-2 inches of water covering them.) Seal the jars with clean rings and lids. Place in your slow cooker, making sure they do not touch.
  • Fill the crockpot with water to cover 1-2 inches above the tops of the jars. Place the lid on the slow cooker and cook on low for 10 hours.
  • When they’re finished cooking, remove the jars carefully with tongs (they and the water will be HOT!) and place them on your kitchen counter to cool to room temperature. Once cool, refrigerate until using. Will keep for up to 4 weeks in the refrigerator.
  • Some of the rings may get little rust spots from being in the water all day. Just wipe the rust off with a kitchen towel.

Recipe Nutrition

Serving: 1serving | Calories: 130kcal | Carbohydrates: 22g | Protein: 3g | Fat: 3g
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern
Keyword caramel, dulce de leche
Close up shot of dulce de leche in jar with recipe title on top of image

Make homemade dulce de leche in the slow cooker! Crockpot dulce de leche is so easy to make with just ONE ingredient – it’s a rich caramel that goes in so many recipes.

Last Updated on March 24, 2022

Dorothy Kern

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  1. I do the same thing, but leave then in the cans. I put the cans in the crockpot and cover with water. I cook on low 10-12 hours and then take them out and let them cool. Only open after cool. They are perfect and golden and delicious!

  2. You have to make sure the lids have sealed! Sorry, Left that one out! Use canning jars with lids and disks. 

  3. I just made this and the Dulce de Leche was AMAZING! I cooked on low in the crock pot for the ten hours, it was still too light in color and the lids had not sealed. I turned to high for 1 hour and all was perfect! I live at high altitude and have to cook everything longer, higher temps. I do a lot of canning and I see no reason why this could not be stored on the shelf. I sterilized my jars and lids in boiling water before adding the condensed milk. Very easy, I’m gonna see how these sell at the farmer’s market! 

  4. Thanks Dorothy for your reply. I’ll do a little checking around the net. At least now I know that I can freeze it so that kind of solves my problem.

  5. This maybe a silly question but do the lids on the canning jars seal as they cool (like in regular canning). If they do why can’t they be stored in the cupboard like any other canned food? It would be nice to be able to make several jars ahead to be used when ever rather than having to use it all up within 4 weeks. I can’t wait to try it out.

    1. I don’t have any experience with canning so I don’t think I’m able to give advice on shelf life. I did a little searching on this recipe (it’s not of my creation, if you google, there are hundreds of other people who’ve made it this way) and the top few don’t mention shelf life. However, foodie with family, who just wrote a book on canning, mentioned 2 weeks in the fridge. ( You can freeze it if you want, just scoop some out of each jar (or fill them a little less full) to allow for expansion.

  6. Dorothy, I tried this over the weekend, but put my 1/2 pint canning jars in a roasting pan (covered them with water) since they wouldn’t fit in my crock pot.  I put it on low (200-250) for 10 hours, the jars sealed but the color is not a brown caramel color and just a little darker than when I started.  Any suggestions?  THANKS!!

    1. Chances are they needed to cook at a higher temp? Or a longer time? I’m sorry I can’t be of more help, since I only have ever done this in a crock pot. I’m pretty sure ovens cook differently than the slow cooker does.

      1. Thanks Dorothy.  I’ll just get some smaller jars so they WILL fit in the crock pot!!  

    1. Honestly, I’m not sure. I’ve never used a pressure cooker, so I wouldn’t be able to give advice on that!

  7. This post was a bit nostalgic for me. I remember my father teaching me to make this treat by boiling the can of sweetened condensed milk in a pot of water, when I was a little girl. Then we just ate it out of the can with spoons. It didn’t last long enough to need refrigeration.

  8. I have made this for years. I just cook the can. Yes, the can. Turn the can on its side cover with water cook on a slow boil for 6 hours. Have hot water waiting nearby because periodically you have to add water. This is important don’t forget its on, keep the water level above the can. Check it every hour to add water. Let it cool after 6 hours then open it for rich gooey richness. Love it. Drop it into pecan pieces then cover with melted chocolate. The best turtles you ever tasted.

    1. I was going to do that too Linda and was worried it would explode! I’m prone to forgetting about…well…everything. Thanks for the tips! And the turtles. Great idea!