How to Make Cannabutter Slow Cooker Easy

Learn How to Make Cannabutter Slow Cooker style here!If you’ve ever wanted to make cannabutter in a slow cooker, but didn’t know how to go about it, this is a good place to start. I just made a nice batch of cannabutter in my slow cooker myself, so I thought I’d share my experiences and the outcome of the experiment.

Edibles are made from cannabutter. Most of the time, they are baked goods. Any baked good which requires a lot of butter is a good product to make with cannabutter. A lot of people like edibles because it provides you with a nice body buzz. Instead of being a cerebral trip, it’s more of a mellow, chilled out buzz that you can feel in your whole body. It’s a different experience, and many people say it’s very good for you. Definitely relaxing.

If you want to know specifically how to make cannabutter slow cooker style, this is the page. The only difference really is that the temperature control isn’t as precise. Many slow cookers only have low-medium-high settings, so you’ll have to hover in the medium for around 4-5 hours, and give her a nice crank to high for an hour to decarboxylate the THC – more on that down below.

Choosing the Raw Sources

First, we have to decide what kind of product we are going to use to make the budder. You can basically use any and all parts of the plant, except for the root ball to make cannabutter. These parts include:

Big Nuggets
Sugar Leaves
Fan Leaves
Yes, even the fan leaves can be used. In fact, I do like to throw fan leaves into my mix, because they do contain a lot of CBD. Cannabidiol is a chemical which offsets the intense buzz of THC, and contains various medicinal properties. It’s nice to not waste the fan leaves, so I do chop them up and put them in there. People suffering from seizures swear by fan leaf budder, because of its high CBD content, it is a great anti-seizure medication – from what I hear.

However, if you want your budder to taste really good and be as potent as possible, a lot of people will stick with sugar leaves and little popcorn flowers as raw material. The sugar leaves are the little leaves which stick out of the nugs. They are a lot smaller and closer to the buds than the fan leaves, and are thus covered in trichomes.

For this reason, I separate my fan leaves from my sugar leaves while trimming. They are of vastly different quality, and should not be mixed. This combined with the little popcorn nugs which aren’t really worth drying makes the best budder.

However, stems are a pretty good addition. They can be ground up, and do contain some psychoactive qualities. Many people like to make stem tea, which is also really nice. Just add a little bit of coconut oil to the tea, so the THC can be absorbed into the liquid.

If you want to go all out, which I have never done, you can use straight flower to make budder. This is going to be some pretty potent stuff, guaranteed to get you lit.

Decarboxylation of THC-A (Activate the THC)

I know I know, the title sounds very intimidating. All this section is about is that on the plant, THC comes in the form of THC-A. This chemical has many medicinal benefits, but does not get you high. Therefore, to make sure that you do get high, one must decarboxylate the THC, converting it from THC-A to the usable form in the process.

To do this, all you have to do is apply heat. Just like when you smoke a bowl, that’s when the THC-A actually gets converted to its active form. In order to replicate these circumstances, a lot of people like to bake the raw ingredients in the oven for an hour or so, at around 240 degrees F.

Another way to do this is just boosting the temperature of the pot in which you are making the budder for a short time. For instance, if you are making budder at 200 F, turn it up to 240 F for 45 minutes to an hour or so, and then bring it back down. You don’t want to leave it there, or it will burn, however you don’t want to keep it too cool, or it won’t be effective.

The choice is yours, whether you pre-decarboxylate, or do it while the budder is cooking.

Making the Cannabutter!

Once you’ve chosen your raw ingredients, you’re ready to start grinding up the weed. I recommend your grindings being as fine as possible. It’s best if you use an electric grinder, or you’re going to get really really tired, especially if you’re using stems. 

However, it’s going to taste a lot worse if you finely grind it, so be careful. If you want the least plant taste, grind it coarsely. Finer grinding allows more of the small particulate come through and into the water, creating a strong weed flavour. It’s best to avoid this, but ground it up pretty fine myself.

to learn how to make cannabutter in slow cooker, put the grindings in, with some butter.1. Once everything is ground up, melt up some butter in a cup. The amount of butter you will need depends on the amount of raw material you start with. It’s generally advised that you use around 2 sticks of butter (8 ounces) per half ounce of marijuana. Adjust this as your raw input changes, of course.

Melt up your butter, and bring it to around 200 degrees F – medium setting; don’t exceed this temperature. Put all your grindings in there, and let that thing simmer for a good three hours. You will want to mix it up from time to time, move it around.

If you have not yet decarboxylated the THC-A, you will want to spend an extra 45 minutes at least at around 230- F. Make sure you stir the cannabis even more during this time, as the bottom might start to burn after a while.

I like to use a slow cooker, it’s very handy for making budder. Just put it at the lowest-medium setting for the five – six hours, and then boost it up to high for 45 minutes – 1 hour, if you need to decarb it. 

2. Once the five to six hours has elapsed, you can be pretty sure that most of the THC will be sucked into the oil. It’s best to let the mixture cool down at this point, as you will need to strain the weed with your hands. This will burn a lot if the oil is still hot.

I like to put a cheese cloth over a strainer, and fill the cloth with my weed and oil. Once I get a good clump in there, I squeeze the little ball until all of the oil has come out of it. You can use the cloth to gain leverage by twisting it tight, it works very well. 

After a little while, you should be able to squeeze most of the juices out of the cannabis. Your oil will likely look really dark, like the picture on the left. At this point, I like to put it right into the freezer. This takes care of the cooling process really quick. However, you also don’t want it to completely freeze through, as this will make baking pretty hard. Monitor the solidifying process, and put it in the fridge after most of your butter has solidified in the freezer. 

Depending on the kind of butter you used, it might stay more or less liquid, but normal butter will always go back to solid form. There’s not much you can do with the spent weed, it’s time to throw it away.  What you will be left with is a green looking block of butter. This will be good for a while, just like ordinary butter.

From this point on, you can make yourself some nice brownies, or whatever you like, and get super high. There might be some people out there who chose not to decarb the weed, if you want to stay sober and get the medicinal effects. That might be interesting to consider if you are suffering from serious medical ailments. Anyways, I hope you enjoyed learning how to make cannabutter slow cooker style, happy weed baking!

Concluding How to Make Cannabutter Slow Cooker

These are some Reese’s brownies that I made with the budder above, the same day I made the budder. It provided a nice body buzz, exactly what I was looking for. Made only with stems, fan leaves, and sugar leaves, I’m satisfied. If you try this out, let me know how it works out in the comments, hope it works out for you. 

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