In a medium mixing bowl, whisk together your baking soda and flour and set aside for later.
In a large mixing bowl (or the bowl from your stand mixer), mix together your butter, brown sugar and sugar until well combined with a mixer.
Add your instant pudding mix and beat until it is completely mixed in.
Mix in your vanilla and eggs (one at a time) until smooth.
Gradually mix in your flour mixture to the mixing bowl until everything is well combined.
Lightly grease your 6 quart slow cooker and press the dough into the bottom. Make sure the sides of your dough are thicker than the center since the sides will bake up faster.
Place a couple paper towels tightly under the lid of your crock pot, cover and cook on high for 1.5-2 hours, turning your insert halfway through cooking if your slow cooker does not cook evenly. (It is done when the sides are golden and the middle is set.)
Remove insert and set on a hot pad to let it cool completely before cutting.
Notes
This recipe can only be made in a slow cooker that does NOT cook hot. If your crock pot cooks hot, you will end up with burnt edges and a center that isn’t fully cooked.
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.