Mama Loves Food

Slow Cooker Roasted Garlic Cloves

Slow Cooker Roasted Garlic Cloves

There are about a billion and one recipes on the internet for Roasted Garlic in the slow cooker, but they all involve full heads of garlic being roasted.  Now mind you, I love a head of roasted garlic as much as the next gal - but sometimes I want to do a mess of individual garlic cloves at once.  

I like to buy the big bags of peeled fresh garlic from the market (or the super big bags from Costco), and roast it all up ahead of time.  Often I'll use my oven, but sometimes I want to leave the house for a bit without worrying that I'll forget to come home in time and burn the place down.   "Only you can prevent kitchen fires."

So, I shoveled a bunch of cloves into my big old crock pot, slathered them with olive oil, and went about my business.  Admittedly a touch worried that I had just laid waste to a metric ton of garlic. 

Alas, my worries were in vain.  Delicious roasted garlic awaited my upon my return.  Yum!  I portioned it out, tossed some in the freezer, and some in the fridge (and some on my toast), and went about the rest of my day.  When I was ready to make it again (and take some pictures for you gorgeous people), I popped a pile into my teeny tiny cast iron, and threw it to the middle rack of the oven with the broiler on for a few minutes.



Slow Cooker Roasted Garlic Cloves, Ingredients:

  • Peeled garlic cloves
  • Olive oil

Slow Cooker Roasted Garlic Cloves, Directions:

  1. Lightly grease the edges and bottom of your slow cooker with olive oil (and/or you can line your slow cooker with foil).  
  2. Toss in garlic cloves, and drizzle with more olive oil.  The cloves don't need to be in a single layer, but probably not higher than a few inches, or you may have uneven cooking. (Ask me how I know.  Oops.)
  3. Cook on low for 6+ hours, until cloves reach your desired consistency.  You can stir a few times toward the end to get them evenly browned, as well.
  4. Grab some Crusty French Bread and ENJOY!


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1 comment:

  1. This is the perfect recipe for me! I have looked up so many "slow cooked garlic" that involve a TON of oil and use only 2 heads of garlic - not at all what I was looking for. I don't have the money to pour 1-2 cups of olive oil and use it in this manner (and then there's the "how to store the oil again" problem), just to make 2 heads of garlic. Right now I have 12 heads of garlic that I want to cook at the same time, and have lots of garlic goodness for the next week or so. Your recipe was just what I was looking for - thanks!!!


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