Cannabis Yada Yada Yada with Amy: Crockpot Cannabis Butter Recipe

Amy Wray

Our in-house bud expert Amy Wray, manager of the Cannabis Muskoka Educational Expo, is here to talk and answer everything cannabis.  

Let’s infuse cannabis into some green butter!

You don’t need to have a fancy machine to make your own cannabutter at home, just a few simple ingredients. This recipe uses the mason jar in a slow cooker method, which is great for its simplicity, maintaining the terpene and cannabinoid profiles, as well as keeping the odour in your home to a minimum.  

Supplies Needed:

½ oz decarbed cannabis or AVB (already vaped bud)

1 cup unsalted butter

A mason jar





This recipe will yield moderate potency depending on the THC% in your strain. To lower the potency simply use less cannabis in the recipe. Another way to control the potency is to use a 50/50 ratio of butter and cannabutter when cooking/baking.


Fill the crockpot halfway with water and set on high

Fill mason jar with butter and place in the crockpot to melt

While your butter is melting, use a coffee grinder to grind your dried cannabis into a fine powder or cut up the stems and leaves.

Add ground/chopped cannabis to melted butter and stir

Turn the crock pot down to low

Cover and simmer for 6-8 hours

Layer cheesecloth in your strainer, then place in bowl

Carefully remove the jar from the slow cooker and pour contents into the strainer

Use spoon to push butter through the cheesecloth, make sure to squeeze all remaining butter from cloth

Discard the cheesecloth and solids and allow butter to cool

Once cooled, your cannabutter is good for 2 months in the fridge, or 6 months in the freezer. Freeze your cannabis butter in an ice cube tray for ready to use portions.

Have cannabis related questions or your own recipes you’d like to share send them our way to

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