Slow cookers transform whole garlic heads into soft, caramelized confit cloves by cooking on low for three to four hours after slicing, oiling, and wrapping in foil. The gentle, moist heat prevents burning and yields creamy, spreadable garlic that stores well for meal prep. This method uses far less energy than heating an oven and allows batch-roasting multiple heads simultaneously with almost no active work. Roasted cloves enhance many dishes: compound butter, hummus, vinaigrettes, grains, legumes, and more, adding mellow sweetness and depth while simplifying preparation and scaling for weekly meals.
If you're someone who thinks turning on the oven in July is a crime that should be punishable by death, or maybe if you just love low-effort kitchen hacks, your slow cooker is about to become your new best friend. Roasting garlic is easy and practically foolproof. No more scorched bulbs or babysitting the oven. Just slice the top off a few whole garlic heads, drizzle them with olive oil, wrap them in foil, and nestle them into your slow cooker.
First, it's almost impossible to burn the garlic; the gentle heat coaxes out the sweetness and keeps every clove soft and golden. Second, you can batch-roast multiple heads at once, making this method perfect for meal prep. It uses much, much less energy than cranking up the entire oven for one little project. And finally, you get that rich roasted garlic flavor with almost zero active work - your slow cooker does all the heavy lifting.
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