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WW Recipe of the Day: Slow Cooker Chocolate Chip Gingerbread
Every year, sometime during the fall or winter, I get a hankering for old-fashioned gingerbread.
This year my craving arrived late last week, as I was still struggling with the sneezing and sniffling of a lingering cold. While I wanted my gingerbread, I didn’t feel like exerting much energy.
Table of Contents
- Recipe Notes
- How to Bake Gingerbread in a Slow Cooker?
- How Many Calories and WW Points in Slow Cooker Chocolate Chip Gingerbread?
- Ingredients
- How to Make Slow Cooker Chocolate Chip Gingerbread Step by Step
- Slow Cooker Gingerbread with Chocolate Chips Recipe
- More Slow Cooker and Gingerbread Recipes for WeightWatchers
- Articles and Tips for WeightWatchers
Recipe Notes
And since this is my year of the crockpot, I decided to make an easy slow cooker gingerbread using a cake mix. To keep things interesting, I stirred a little cocoa powder and few mini chocolate chips into the mix.
This easy slow cooker gingerbread with chocolate chips was just what I needed to satisfy my craving for another year. Rod liked it too, but then again, he’s a man who rarely meets a cake he doesn’t like 🙂
How to Bake Gingerbread in a Slow Cooker?
Did you know you could bake in a slow cooker (crock pot)? A slow cooker can produce incredible desserts like this easy gingerbread from a mix.
You might be thinking, “Why would would anyone use their slow cooker for baking?” It is really handy if you live in a dorm or don’t have access to an oven or for those times when your oven is already full.
Also, it doesn’t heat up your kitchen, which can be an important consideration when you live someplace like Phoenix, Arizona, like I do.
Because cakes bake in a moist environment at a lower temperature, they turn out moister than cakes baked in the oven, a real boon for Weight Watchers who often bake with less fat. You are also much less likely to overcook or burn a cake baked in the slow cooker!
For this recipe you will need a pan or baking dish that will fit into your slow cooker. I used my 7-inch by 4-inch cake pan (affiliate link). Depending on the size and shape of your slow cooker, a springform pan (affiliate link) or loaf pan (affiliate link) might also work.
Once you have filled the slow cooker, but before switching it on, you will want to prop open the lid with a wooden spoon (affiliate link) handle or chopstick. Doing this eliminates condensation from collecting on the underside of the lid and possibly dripping back into your gingerbread.
How Many Calories and WW Points in Slow Cooker Chocolate Chip Gingerbread?
One great thing about gingerbread, even the kind from a mix, is that it tends to be much lower in fat and sugar than other kinds of cakes.
According to my calculations, each slice has just 187 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
5 PointsPlus (Old plan)
Ingredients
- Gingerbread mix – Use whatever gingerbread mix you like best. I like Betty Crocker brand.
- Egg(s) – 1 or 2 depending on the number called for on your mix.
- Water – As directed on your mix.
- Unsweetened cocoa powder – adds a rich, chocolatey depth that complements the warm spices in gingerbread. It creates a hybrid flavor that appeals to chocolate lovers while still preserving the essence of classic gingerbread.
- Mini semisweet chocolate chips – Opt for sugar free chocolate chips to keep the WW Points as low as you can
How to Make Slow Cooker Chocolate Chip Gingerbread Step by Step
Step 1: Gather and prep your ingredients.
Step 2: Grease and flour a baking pan that will fit in your slow cooker. (Ideal slow cooker size: 6-quart or larger.) A loaf pan (affiliate link) or round cake pan are good options. I used a round springform pan (affiliate link) with a 7-1/2-inch diameter.
Step 3: In a large bowl whisk together the cake mix, egg, water and cocoa powder until well blended and smooth. Stir in the chocolate chips. Pour the batter into a your prepared baking pan and spread it out evenly. Place in the slow cooker.
Step 4: Place a chopstick or wooden spoon (affiliate link) handle at one end of the slow cooker to vent the lid. (The slow cooker should be covered but propped open a crack at one end to prevent condensation from building up and dripping back into your cake.)
Step 5: Bake on HIGH for 2 to 3 hours, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs attached. Carefully remove from the slow cooker and place your baking pan on a rack to cool.
If you’ve made this Slow Cooker Chocolate Chip Gingerbread, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Gingerbread with Chocolate Chips
Ingredients
- 1 package (14-1/2 ounces) Gingerbread mix (I used Betty Crocker)
- 1 egg (or amount called for on your package)
- 1-1/4 cups water (or amount called for on your package)
- 1 tablespoon unsweetened cocoa powder
- 1/2 cup mini semisweet chocolate chips
Instructions
- Ideal slow cooker size: 6-Quart.
- Grease and flour a baking pan that will fit in your slow cooker. A loaf pan or round cake pan are good options. I used a round springform pan with a 7-1/2-inch diameter.
- In a large bowl whisk together the cake mix, egg, water and cocoa powder until well blended and smooth. Stir in the chocolate chips. Pour the batter into a your prepared baking pan and spread it out evenly.
- Place in the slow cooker.
- Place a chopstick or wooden spoon handle at one end of the slow cooker to vent the lid. (The slow cooker should be covered but propped open a crack at one end to prevent condensation from building up and dripping back into your cake.)
- Bake on HIGH for 2 to 3 hours, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs attached.
- Carefully remove from the slow cooker and place your baking pan on a rack to cool.
- Slice into 12 servings.
- Enjoy warm with a bit of whipped cream, if desired.
Notes
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan) Once you have filled the slow cooker, but before switching it on, you will want to prop open the lid with a wooden spoon handle or chopstick. Doing this eliminates condensation from collecting on the underside of the lid and possibly dripping back into your gingerbread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Slow Cooker and Gingerbread Recipes for WeightWatchers
- Low-Fat Gingerbread Truffles
- Slow Cooker Bundt Cake (Simple-Nourished-Living)
- Slow Cooker Apple Cake (Simple-Nourished-Living)
- Slow Cooker Gingerbread Pudding Cake with Apples (Betty Crocker)
- Slow Cooker Gingerbread Latte (Year of Slow Cooking)
Articles and Tips for WeightWatchers
- A Comprehensive Guide to Understanding the WeightWatchers Program
- A Comprehensive List of Articles & Tips for WeightWatchers
- What Foods Should I Eat in a Day on WeightWatchers
- WeightWatchers Zero Points Foods List
- WeightWatchers Friendly Meal Plans
- Why We Are More Motivated the Closer We Get to Our Goals – Another powerful WW Weekly Workshop Topic.
