Caramelized Garlic in the Crock-Pot

by Dorothy Reinhold on May 19, 2013

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The slow cooker makes a handy, dandy dinner, as we have seen here (pasta), and here (pork), and here (chicken).

But it also does well with smaller, less central foods, such as condiments. You’ve seen my famous Crock-Pot Caramelized Onions, but you haven’t yet seen my Caramelized Garlic in the Crock-Pot.

Time to remedy that as our #SundaySupper crew tackles cooking low and slow today.

Caramelized Garlic in the Crock-Pot on Shockingly DeliciousVoila!

Recipe: Caramelized Garlic in the Crock-Pot

Caramelized Garlic in the Crock-Pot on Shockingly DeliciousSummary: Low and slow in the Crock-Pot is the perfect way to caramelize heads of garlic. When done, use the garlic oil and spread the softened cloves on good bread.


  • 2 heads garlic
  • Extra-virgin olive oil
  • Great bread


  1. Caramelized Garlic in the Crock-Pot on Shockingly DeliciousUsing a serrated knife, slice off 1/4 of the top of the garlic heads. This will expose the tops of the individual cloves. Place garlic, cut side up, in the Little Dipper Crock-Pot.* (See note below.)  Pour in olive oil to come about 1/3 of the way up the sides of the garlic heads.
  2. Put lid on and cook on high for 4-5 hours, or until garlic is very soft when pierced with the Caramelized Garlic in the Crock-Pot on Shockingly Deliciouspoint of a sharp knife. Unplug and cool the garlic in the oil.
  3. To serve, place the whole garlic bulb in the center of a rimmed plate, with some garlic oil around it. Pass the bread, and squeeze the cloves of garlic onto the bread. Dip in oil, eat and enjoy!
  4. To store, separate oil and garlic heads. Store oil in refrigerator for up to 1 month. Use it in salad dressing, on grilled fish, drizzled over soup, pasta or grilled veggies. Store cloves in refrigerator separately, and use in the same manner on bread, in salad dressings, in soups or stews or anywhere you want a toasty garlic flavor without the bite of fresh garlic.


Dorothy Reinhold / Shockingly Delicious

*Little Dipper Crock-Pot

A Little Dipper is a tiny Crock-Pot that is meant for warm dips. It has no on-off switch; when you plug it in, it is on, and when you unplug it, it is off. I also use it to make my house smell great with my own Natural Air Freshener. You probably have a Little Dipper or similar gadget in the back of your cupboard.


See this page for all the wonderful #SundaySupper dishes I have made since I joined this group, and links to all the other delicious dishes made by my fellow cooks.

Preparation time: 2 minutes
Cooking time: 4 hours
Diet type: Vegetarian, Vegan
Diet tags: Gluten free
Culinary tradition: USA (Nouveau)

Sunday Supper badgeThis week our #SundaySupper crew is celebrating the ease of slow cooking. Look at the variety we have cooked up for you! Try my garlic, or find something else from the menu below that floats your boat:

Low & Slow Breads & Starters:

Low & Slow Mains:

Low & Slow Sides:

Low & Slow Desserts:

Wine Pairing Recommendations for Low & Slow Food from ENOFYLZ Wine Blog

Don’t forget to join the #SundaySupper chat on Twitter today (Sun., May 19, 2013) to talk about the merits of slow cooking. We’ll tweet throughout the day and share our delicious recipes. Our weekly chat starts at 7 p.m. EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.






{ 11 comments… read them below or add one }

Amanda @ MarocMama May 19, 2013 at 9:04 am

I would have never thought to make this but now my mouth is watering at the thought!


kirsten@FarmFreshFeasts May 19, 2013 at 8:24 am

Have you tried freezing this? I usually put up much of my annual garlic crop by roasting then freezing the cloves. It would be lovely not to heat up the kitchen in June (or July, the rate this cool Spring is ripening my garlic!). Thanks!


Dorothy Reinhold May 19, 2013 at 9:06 am

I have not frozen it yet, but I wouldn’t be afraid to try that. One of the problems with freezing fruits and veggies is that their cells explode, which makes them mushy upon thawing, and therefore changes their appeal. These are already mushy from being cooked, so there should be no harm done by freezing. That’s my thinking, anyway. Try it and let me know.


Heather @girlichef May 19, 2013 at 7:15 am

love it! I’ve actually caramelized garlic in separated clove form in the slow-cooker before, but not whole head form. I don’t know why. I’ll definitely be going this route next time.


Jennifer @ Peanut Butter and Peppers May 19, 2013 at 7:03 am

This is a great idea! I’m going to make this today!!


Laura | Small Wallet, Big Appetite May 19, 2013 at 6:53 am

Oh my goodness I could just eat that garlic on its own. 🙂 But it would also be incredible spread over some cheese and crackers.


JuanitasCocina May 19, 2013 at 6:23 am

Girl, I’ll be making this garlic all of the time! And eating it with a spoon.


susan May 19, 2013 at 6:14 am

There is something really incredible about caramelized garlic. I love the sweet flavor and it’s delicious made into a dip too.


Cindys Recipes May 19, 2013 at 5:53 am

I love the smell of roasting garlic. I’m there!


Renee May 19, 2013 at 5:39 am

I bet the house smells so good when this is simmering in the crock pot. I would get so hungry and it would be hard to wait for it to be done.


Paula @ Vintage Kitchen Notes May 19, 2013 at 4:28 am

I believe I will have to buy a crock pot and make this. And then I get to use the oil too! How cool is that!


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