How to make Cannabutter in a Crock Pot

Make Cannabutter in a crock pot – Weed butter at home

Making Cannabutter at home is quick and easy in a crock pot and you can use it to make pot brownies, weed cookies, weed oil and more. Decarbing your cannabis before you begin is essential and can also be done in the crockpot using the double boiler method. Decarbing uses low heat to activate the THC – before decarbing or lighting up a joint, the weed contains THCa which won’t get you high, until heat helps it transform into THC. As important as heat is, don’t heat cannabis over 300F ever… your THC will start breaking down and you won’t have as potent an edible as you want. 

This cannabutter recipe is for 50 servings (teaspoons) = 16.10mg per serving (average, depends on strain)


3.5g (⅛ oz) Cannabis, ground but not excessively finely

2 sticks unsalted butter 

First, Decarbing in a crock pot: Put your cannabis in a heat proof glass or small pyrex bowl and put it in your crockpot. Then, carefully add water to the crockpot, being careful not to get any water in your weed! Fill to about halfway up the side of your glass or bowl. Turn on your crockpot on LOW for 4 hours or HIGH for 2 hours. If your crockpot goes above 300 degrees on high, go the low and slow route. If you’re in a rush, you can always decarb in the oven for an hour at 250 degrees fahrenheit. 

The crockpot is one of the most popular decarb methods. The idea behind using the crockpot/water bath method is that water remains at a very constant temperature and provides better control than an oven. Unfortunately, the comparatively low temperature of boiling water to other methods will never allow you to achieve a full, efficient decarb.

Now that you’re decarbed, add the butter, ghee, clarified butter or oil to your jar. At this point, the water level in the crock pot may have gone down so add some as you see it getting low. Set the temperature to LOW. Do not increase the heat to make it go any faster! Patience is key here and haste will absolutely make waste.

Slow cook mixture for 6 to 18 hours. The longer the better within this time frame. More time equals more potent butter but also a stronger herbal flavor, so make your decisions accordingly. 

After your mixture is done cooking you need to strain it using cheesecloth to separate the flower from the butter. I like to pour it into another jar with a fine mesh sieve placed over it, with a little cheesecloth too. Pour the butter through the sieve and cheesecloth, gently getting as much butter into the bowl. You could wring out the cheesecloth to get every last drop, but be aware that this will result in a more herbal tasting butter. I prefer not to wring. 

If you’re feeling fancy, pour the butter into weed shaped silicone molds. Or get weird with shapes of your own. 

Refrigerate and enjoy!

Safety tip: As with all THC, label your edible ingredients so they don’t get confused with their Cannabis free counterparts!

Pro tip: instead of pouring your weed and butter into the jar for infusing and then straining later, make two little cheese cloth satchels filled with ground weed and then drop it into the butter filled jar. This way, after the infusion, you can just remove the little weed baggies and have a jar of infused cannabutter ready to go! 

End of: How to make Cannabutter in a Crock Pot