Since “roasting” beets in the slow cooker was such a success, I thought I’d try out “roasting” garlic. This worked out really well, too! The house smelled amazing while it was cooking away, and the garlic tasted just like it does when it roasts in the oven, but I didn’t have to heat up the house!
I mixed one head of roasted garlic with some white wine vinegar and a nice olive oil, sea salt and freshly cracked black pepper and dressed a salad with it, and it was great!
I’ve done beets and potatoes in the slow cooker, so why not garlic? It may not be exactly the same as roasting in the oven, but it beats heating up the kitchen!
Whole heads of garlic
Extra-virgin olive oil
Sea salt & freshly cracked black pepper
Tear pieces of foil large enough to completely enclose each head of garlic.
Lay one piece of foil underneath each head of garlic and drizzle each with a little bit of oil, sprinkle with a pinch of sea salt and a few grinds of black pepper.
Wrap each head of garlic tightly in foil.
Place garlic inside your slow cooker, cover and cook on low for 6 hours.
Remove from foil packets, cut in half crosswise and squeeze out the roasted garlic pulp.
Keywords: roasted garlic, slow cooker garlic, how to roast garlic heads