How to Make Crock Pot Cannabutter

How to Make Crock Pot Cannabutter

To save money, I learned how to make crock pot cannabutter (THC infused weed butter) that I could use in homemade edibles. I am by no means an expert, but I want to share what I’ve learned.

When it comes to medical marijuana, I prefer edibles. For me, the pain-relief is better and lasts longer. The downside? Dispensary edibles cost a small fortune. This is my recipe for how to make cannabutter in a crockpot.

Crock Pot Cannabutter Recipe

The first time I made slow cooker cannabutter, I was overwhelmed with advice. Everyone had a different recipe and a different method. My chemo brain just couldn’t handle all that. I needed a crockpot cannabutter recipe for dummies, so I whittled away until I could identify the most basic steps:

  1. Decarb the weed.
  2. Slow cook the weed in butter.
  3. Use the cannabutter in a recipe.

Step 1: Decarb the weed

Time: 30 minutes

If you don’t decarb cannabis, your cannabutter could be really disappointing. The THC needs to be activated by this simple process, and a few minutes in the oven will do the trick. Here’s what to do:


  • Baking sheet
  • Parchment paper
  • 6-7 grams of weed
  • Oven


Preheat your oven to 250 °F (120 °C). Place marijuana on a parchment-lined baking sheet and bake on the middle oven rack for about 30 minutes.

FYI: Decarbing will make your house smell like weed.

Notes on Decarbing

Break up whole buds into smaller pieces first. This increases surface area and allows things to heat more evenly.

Some people are very particular about breaking bud, recommending you do it by hand or with a manual grinder. (Get your pieces too small and they might burn or be hard to strain later.)

But because of cancer fatigue, I’m from the School of Do Everything the Easiest Way Possible. I recommend giving whole buds a couple of quick pulses in a clean coffee or spice grinder, being careful not to overdo it.

That said, it’s even easier if you use shake. Shake is essentially just the debris left after trimming and handling buds. There’s no need to grind it because it’s already the perfect size.

Added bonus: because shake’s ugly and contains some stem pieces, it’s a lot cheaper than whole flower.

Step 2: Slow Cook the Weed in Butter

Time: 3 hours

Elite Gourmet small electric Slow Cooker with Ceramic pot

Elite Gourmet Electric Slow Cooker



  • Small crock pot (1.5 to 2 quart capacity)
  • Reusable basket coffee filter
  • 3/4 c. butter


Warm 3/4 c. (1 1/2 sticks) butter in the slow cooker on the lowest heat setting until it is completely melted.

Put the decarbed weed in the reusable filter and place the filter in the melted butter. Steep for about three hours, on low stirring occasionally. The butter will turn murky and green as the THC magic happens.

Turn off the crock pot and let the cannabutter cool for about an hour. The goal is to cool it enough it won’t burn you, but not so much it becomes too thick to strain.

Lift the filter basket out of the cannabutter, letting the liquid drain completely back into the crock pot. If the cannabutter looks disgusting, you’re doing it right. Discard the used marijuana.

There may be fine bits of marijuana and really gross looking milk solids floating in your butter. To strain these, simply pour the cannabutter through the emptied filter basket and into a clean container.

After straining you’ll end up with about a 1/2 c. of cannabutter.

Strained cannabutter looks a lot like guacamole.

Shop Cannabutter Essentials

Potent Cannabutter Dosing

The most important thing to keep in mind if you’re new to slow cooker cannabutter or edibles in general: YOUR MILEAGE MAY VARY. Start small, give it a couple of hours to kick in, and adjust as necessary.

Effects aren’t immediate. I usually feel them between 90 minutes and 2 hours after I’ve eaten. If, after only 15 minutes you think “this isn’t doing anything” and you keep eating food with really potent cannabutter, you could end up like the cop who made pot brownies and called 911 because he thought he and his wife were dead.

Personally, I find the cannabutter I make using these ratios to be nice and potent. But then I’m really sensitive to edibles. For example, if I use cannabuter as-is on an English muffin, I will only need a pat about the size of a pea.

How to Portion Edibles

For example, if I make a 9 x 13 pan of brownies with this cannabutter, I will only need a brownie about the size of a mini candy bar (that’s right Mini—the smallest size, not to be confused with her big sister Fun Size).

Since I typically only take weed before bed, a pan of brownies can last 9 months—no exaggeration—saving me literally a thousand dollars over dispensary prices. (Pro-tip: Cut cooled brownies into portions for a full week of edibles, vac-seal, and freeze. I use a FoodSaver.)

Step 3: Use the Cannabutter in Your Favorite Recipe

Time: Varies by recipe

Cannabutter brownies

Cannabutter has a distinct flavor that you might find off-putting, especially if you’re a first-timer. I think it tastes the least offensive in things like brownies and peanut butter cookies.

You can use this crock pot cannabutter in any recipe you want, though, not just sweet treats. If it calls for more cannabutter than you have on hand, simply make up the difference with regular butter.

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When I make a 9 x 13 pan of Cannabutter Brownies, I use 1/2 c. cannabutter and 1/2 c. regular butter.

You probably already know this, but just in case you don’t: you can replace most fats in your recipes at a 1:1 ratio. So you could swap 1 c. of vegetable oil with 1 c. of melted butter (and therefore cannabutter) if you wanted. What I’m trying to say is: you can also turn that boxed brownie mix in your pantry into something SPECTACULAR.

Need something chill to do now? Try Zentangle.

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November Recap and Frosted Ginger Creams Cookie Recipe

November Recap and Frosted Ginger Creams Cookie Recipe

Thanksgiving was lovely this year. Leading up to our family gathering I spent twelve days at my parents’ house. They live about two and half hours away from us. Mom and I got a head start on baking Christmas cookies (Frosted Ginger Creams cookie recipe below) while Dad and I butted heads over things like the Illinois gas tax and student loan debt forgiveness.

Thankfully, though, despite having solidly conservative parents, everyone present at the Thanksgiving table had established as early as 2016 that Donald Trump is a hateful, self-serving fraud who is unqualified to run a dishwasher, much less a country. So I didn’t have to hear anyone praise the man or any of his abhorrent policies. I know that’s not the case for a lot of people, though, so I recognize it for the blessing it is.

The hardest part about being away from home for so long was going days on end without Dan, Boomer, and Izzy. They are, and I say this without being glib, my emotional support beings. On top of a general increase in anxiety, my routines—which are a huge part of how I manage not to fall to pieces every day—were broken. So I ended up vaping a little more weed than usual and texting Dan in various states of emotional disarray a couple of times a day.

I’m reading this and thinking it sounds like I regret my trip. That’s not the case. I knew that being gone that long would be challenging. I wanted to do it. And I will likely do it again next year, provided my parents are agreeable.


I hope you had a chance to read Who You Gonna Believe last weekend. It’s always two parts exciting and one part scary to offer it up for public consumption. Despite the slight panic, I got Chapter 9:Corpse Pose published on Tuesday. Without giving up spoilers, I will let you know that, yes, I do swear again in this installment. Chapter 10 is slated for a December 30 release, but it’s always so crazy this time of year. Please spot me a couple of days just in case.

Now for that holiday cookie recipe I promised. The story is that my grandma got this recipe from a co-worker at the hospital where she worked as a nurse. The cookies are spicy and warm like a ginger snap but much softer. When I was a kid my mom and I would usually bake these as bars in a jelly roll pan. I don’t have a cooking time for that on the recipe card, but if I remember right it was about the same amount of time, 8 to 10 minutes.

Frosted Ginger Creams

½ c. shortening
½ c. sugar
1 egg
1 t. ginger
½ t. cloves
1 t. cinnamon

½ t. salt
2 t. baking soda
½ c. milk
1 c. molasses
3 c. flour

Cream shortening and sugar. Add eggs and mix well. Add spices and salt. Combine baking soda with milk and add to the creamed mixture. Add molasses and flour and mix to form a soft batter. Drop by spoonful on ungreased cookie sheet and bake at 350° F for 8 to 10 minutes. Makes 4 dozen.

We top these with a very simple frosting of confectioners’ sugar and water, and we just eyeball that until it reaches the consistency we like.

That’s my update. Now I want hear from you guys. How was your November?

Time to plug one of my affiliate partners: Shipt grocery delivery. I swear they have been a lifeline for us. If you use my link to buy a membership, I’ll get a few cents to help keep the (literal and figurative) lights on around here. They’re running a pretty sweet BOGO for $49 offer right now. Punch your zipcode into their finder to see if they’re in your city.

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