“How to Roast Garlic in a Crockpot” or an alternative title – “How to Make Your House Smell Like Culinary Magic.”
You guys I honestly didn’t know how this one was going to turn out. I was terrified that I was either going to burn the garlic, not even cook it at all, or that the whole thing was going to go horribly wrong in some other way. I love my crockpot and it’s almost impossible to screw anything up in it, but you just never know, you know?
Let’s rewind a tiny bit and start at the beginning. Nate and I are garlic fiends – the stuff is in literally EVERYTHING that we make and eat. I love it every way – raw and spicy, roasted and sweet, and everything in between.
P.S. Did you know that you can totally just spread the roasted garlic cloves onto toasted bread if you want to taste heaven for a hot minute? SO GOOD.
Anyway. So the other day I’m shopping online, filling my cart for Walmart Grocery Pickup (<—–that’s totally an affiliate link but SO WORTH IT if you have this service in your area!) and I apparently ordered the equivalent of 10 BULBS OF GARLIC. Now we love it, but that’s a looooooot of garlic and there’s just no way we could use it all at once.
I figured the best thing to do would be to roast a bunch of it to freeze and use for soups/stews/salad dressings in the coming months, but wanted to use my oven for other things, so out came the slow cooker. And you guys? This is seriously the biggest crockpot win ever.
If you have a glass jar you can make super quick work of breaking up those garlic bulbs by placing the bulbs in the jar, closing it, and shaking vigorously for about 20 seconds. Sure, you may have to do it in a few different rounds but it’s easy and saves a little time.
The only other note is that you’ll need a decent amount of foil to make a good packet, especially if you’re doing a large amount of garlic. I would recommend using heavy duty if you can, but if not then just double up on the regular stuff. I also like to make a little bed of foil to put the garlic packet on, just to protect it from burning. Admittedly I’m not sure if it makes a difference or not, but I figure it’s better to be safe than sorry…and you can just unfold the foil bed and reuse it later.
The best part of the whole dang thing though? You guys, your house will smell like straight up magic when you’re roasting garlic in your crockpot! I’m not kidding when I tell you that I was talking to a friend on the phone and kept getting distracted because it smelled so good. And when the garlic was done and I was photographing it I may or may not have snuck a few bites straight – no regrets!
HOW TO ROAST GARLIC IN A CROCKPOT
- 8-15 bulbs of garlic, separated into unpeeled cloves
- 2 tablespoons olive oil
- 1 teaspoon salt
- heavy duty aluminum foil
- Make a little bed of foil for the garlic packet to sit on by folding a large piece of foil in half a few times to fit the bottom of the crockpot.
- Place all of the garlic cloves in the middle of another large sheet of foil.
- Drizzle with olive oil and sprinkle with salt, then toss lightly.
- Fold the sides of the foil over the garlic cloves as tightly as possible.
- Wrap the entire thing in another sheet of foil, tightly, so that it’s as airtight as possible.
- Place the packet on top of the foil bed.
- Cover and cook on high for 2-3 hours.
- Allow the garlic to cool, the store in an airtight container until ready to use.
- You can also peel the cloves and then freeze in an airtight container until ready to use for about 6 months.