Cooking whole garlic cloves in a crockpot is a simple way to make flavorful roasted garlic. Use slow cooker garlic cloves in other recipes or as a spreadable garlic confit on toasted white bread. It takes just a few hours, and will leave your house smelling delicious.
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Crockpot garlic confit can be added to your favorite recipes such as crockpot pepper steak, air fried roasted baby potatoes, loaded baked potato soup and white pasta sauce. Or spread the creamy garlic cloves onto rosemary parmesan bread, Mediterranean olive bread and Italian herb bread. Roasted garlic cloves even make a wonderful snack on their own, eaten straight out of the shell!
I buy garlic bulbs in bulk and make roasted garlic either in my slow cooker or air fryer weekly. Then I always have it on hand to quickly add to my dinners throughout the week.
What is Garlic Confit? Is There A Difference Between Confit and Roasted Garlic?
Garlic confit is a condiment made by slowly roasting garlic bulbs or cloves in a fat, usually oil, and sometimes herbs to create a soft and flavorful garlic spread. You'll hear it commonly referred to as just roasted garlic- the difference is that roasted garlic has been cooked a bit more quickly in the dry heat of an oven or air fryer. Both roasted garlic and garlic confit can be used in all sorts of recipes instead of garlic powder or raw fresh garlic.
How To Use Garlic Confit
One of the most popular ways to use garlic confit is as a spread to make crusty garlic bread. You can make my bread machine garlic bread, then use your slow cooker garlic confit as a spread on top to make it extra garlicky.
But you can roast whole garlic cloves in a slow cooker without turning them into a spread. Add the garlic cloves to other recipes, such as soups, homemade breads, pasta dinners, sauces and stews. They are wonderful as a pizza topping, like on Mediterranean pizza or a feta and spinach flatbread. Add to Italian spaghetti sauce, Middle Eastern beef stew and so much more.
Why You'll Love Roasting Garlic In A Crockpot
- It's easy and hands off- the only preparation is cutting the tops off the garlic bulbs.
- Use as many garlic bulbs as you can fit in your slow cooker to roast garlic in bulk.
Ingredients
- 12 bulbs garlic (use as many garlic bulbs as you can fit in your crockpot, as desired)
- 1 cup extra virgin olive oil or butter (more may be needed to submerge the garlic)
Step-By-Step Instructions
- Slice the tops off of the garlic bulbs so that the inside tops of the shelled cloves are exposed.
- Pour the olive oil into the slow cooker. Place sliced garlic bulbs sliced side down into the oil. Add more oil if needed so that the bulbs are half submerged.
- Set to HIGH for 2 hours. Use tongs to remove the cooked garlic to a cutting board. Let cool, then squeeze out of shells. Store in the fridge for up to 3 days or in the freezer for up to 6 months.
Chef's Tip
Want to make it even easier? Buy peeled garlic cloves and use them instead of bulbs. Individual garlic cloves make take less time to cook, so keep a close eye on them. When they begin to turn golden brown they are done.
How To Store
Slow cooker garlic cloves should be stored in the fridge for up to 3 days or frozen for up to 6 months.
Recipe FAQs
Yes, in fact I recommend freezing it for safe storage especially if you don't plan to use it all immediately. You don't need to thaw it before adding it to hot recipes- it thaws out immediately when added to a soup, sauce , etc. Roasted garlic thaws out quickly at room temperature, so if you're adding it to a salad or using it as a spread it won't take long to defrost.
Garlic becomes more mild the longer it cooks. As the garlic bulbs slow roast in the crockpot, they will become less bitter and sharp and more sweet, mild and creamy.
Recipe
Slow Cooker Garlic
Equipment
Ingredients
- 12 bulbs garlic
- 1 cup extra virgin olive oil or butter
Instructions
- Slice the tops off of the garlic bulbs so that the inside tops of the shelled cloves are exposed.
- Pour the olive oil into the slow cooker. Place sliced garlic bulbs sliced side down into the oil. Add more oil if needed so that the bulbs are half submerged.
- Set to HIGH for 2 hours. Use tongs to remove the cooked garlic to a cutting board. Let cool, then squeeze out of shells. Store in the fridge for up to 3 days or in the freezer for up to 6 months.
Notes
Nutrition
Kristina Tipps says
This is a really easy way to cook whole garlic cloves...we do this all the time.