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.