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Slow Cooker Roasted Garlic ~ Makes 1 batch
Ready in over 5 hrs

Big-batch roasted garlic is a complete game changer!
Foiled heads of garlic drizzled with olive oil couldn't be easier, and roasted garlic makes a killer spread for good bread or addition to blended soups.

Pro-tip: squeeze the garlic out and freeze the precious paste for up to a few months.

Ingredients
6 heads garlic
2 teaspoons olive oil

Directions
Trim the tips off each whole head of garlic, exposing the cloves.
Place the heads of garlic on one layer of aluminum foil and drizzle with olive oil.
Fold foil loosely around garlic.
Place in crockpot and cook on low heat for 8 hours.
Squeeze garlic out of skins and use as a topping for bread or in a recipe.

Refrigerate if not using immediately and use within a day.

Crock pot notes ~ Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.
 

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