Since Father’s Day is this weekend, I knew I had to put together some of Hubby’s favorite things. Plus, he had been hinting at wanting to grill out on Sunday, so having a few condiments on hand will be great. I looked on the counter and saw that we had a ridiculous amount of garlic. It’s too hot to put them in the oven, so I decided to place them in the slow cooker instead. The end result was fantastic! Almost as good as my slow cooker caramelized onion recipe, which I also made. Try not to enjoy the smell this will make in your house. Your neighbors will be jealous, I promise.
Slow cooker roasted garlic
7 or 8 bulbs of garlic
oil(olive, canola, whatever you have)
Pull 7 or 8 sheets of foil from the roll. Make sure they aren’t too big, but are big enough to cover the whole clove.
Rub each clove in your hand and get off as much of the outer layer of skin as possible. You want the bulb to stay in tact, but you don’t need all that skin on the outside.
Place each bulb in the foil pieces, drizzle with oil, and close.
Place foil-covered bulbs in the slow cooker and cook on low for 5 to 6 hours.