Slow Cooker Garlic Confit
10 Comments May 22, 2022
Updated Jan 16, 2024
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Olive oil, garlic, and herbs simmer in the slow cooker for easy garlic confit. Spread the cloves on bread as an appetizer, or use the oil and garlic in your favorite recipes.
If you are a garlic lover, you will love this easy garlic confit recipe, a very unique way to use a crockpot! Great as an appetizer for a wine night or holiday party, it tastes just like oven roasted garlic.
Table of Contents
What is garlic confit?
- Garlic confit is the process of covering whole garlic cloves with olive oil and cooking slowly until the garlic is brown and the oil is flavored with garlic.
- Though you can use the infused olive oil in recipes, the best part is the softened garlic which can be spread on bread.
- Be sure to see my notes below on storing the oil and garlic properly. Garlic Confit must be refrigerated.
Ingredients
- Garlic – You will need enough garlic to cover the bottom of your slow cooker. This is about 3-4 heads of garlic. I recommend buying pre-peeled garlic cloves, for it can take upwards of an hour to peel that much garlic by hand. I used two 6-oz. packages of peeled garlic cloves.
- Olive Oil – Olive oil is the natural choice for confit; it goes lovely with the flavor of garlic and is excellent on crusty bread after the confit is finished. You can use extra virgin olive oil or standard olive oil.
- Seasonings – Salt, pepper, red pepper flakes, and sprigs of fresh thyme.
Step-by-Step Directions
Step One – Add the garlic to the bottom of your slow cooker and spread them out to be in an even layer.
Step Two – Add the salt, pepper, red pepper flakes, and thyme.
Step Three – Pour over the olive oil.
Step Four – Place the lid on the slow cooker and cook on HIGH for 2 hours without opening the lid during the cooking time. Your garlic should be golden brown.
Storing Garlic Confit Properly (VERY IMPORTANT)
- If leftover garlic confit is stored improperly (at room temperature, warm temperatures, or kept too long), it can produce a botulism toxin.
- To prevent this, eat immediately. Or after cooking, place the oil and garlic in the fridge and only keep for three days.
- Do not use it if you forget it out on the counter.
- Do not attempt to can this recipe.
How to serve
- Appetizer – Slice a fresh baguette and serve the warm (or cold) garlic confit with it. Let your guests use a small knife to spread the garlic cloves on their sourdough bread.
- Use in recipes – the infused oil is excellent in salad dressings, pasta dishes, or for sauteeing vegetables. The garlic cloves can be used in slow cooker meals like roasted garlic beef sandwiches, easy slow cooker mashed potatoes, or even spread on a sandwich instead of mayo.
Recipe FAQS
Use vegetable oil or canola oil if you choose! You will still have great-tasting garlic confit with just about any oil. Just don’t use an intensely flavored oil such as sesame oil.
Yes, you can use basil, bay leaves, rosemary, or your favorite herbs! You can use fresh herbs or dried herbs.
The garlic cloves will be lightly browned and softened. Do not overcook, for you may end up with a burnt flavored dish.
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Slow Cooker Garlic Confit
Equipment
Ingredients
- 2-3 cups garlic cloves, Enough to cover the bottom of the slow cooker. Use pre-peeled garlic cloves for ease. I used two 6-oz. packages of garlic cloves.
- 1 1/2 cups olive oil, can use extra virgin olive oil
- 1 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. red chili flakes
- 8+ springs fresh thyme, or 1 tsp. dried thyme
Instructions
- Add the garlic to the slow cooker.
- Sprinkle over the salt, pepper and red chili flakes.
- Lay over the thyme sprigs.
- Pour over the olive oil.
- Cover and cook on HIGH For 2 hours without opening the lid during the cooking time.
- Spread the warm garlic cloves on sliced baguette, or use in your favorite recipes.
- Botulism Warning! Garlic confit must be stored properly. After serving, promptly refrigerate. Do not leave out on the counter. Use within 3 days or freeze. This is NOT a canning recipe.
Sarah’s Notes
- If leftover garlic confit is stored improperly (at room temperature or warm temperatures or kept too long), it can produce a botulism toxin.
- To prevent this, eat immediately. Or after cooking, place in the fridge and only keep for three days. Do not use it if you forget it out on the counter.
- Do not attempt to can this recipe.
- Appetizer – Slice a fresh baguette and serve the warm (or cold) garlic confit with it. Let your guests use a small knife to spread the garlic cloves on their sourdough bread.
- Use in recipes – the oil is excellent in salad dressings, pasta dishes, or for sauteeing vegetables. The garlic cloves can be used in slow cooker meals like roasted garlic beef sandwiches, mashed potatoes, or even spread on a sandwich instead of mayo.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Can I use the garlic to make my own garlic butter? Worried reading the prev comments regarding botulism.
I think it should be fine as long as you use it in a timely matter and keep refrigerated.
If I want to make small batch for 2, about how much oil do I need? Does the oil cover the garlic, halfway up, or less? Thanks!
I would cover the garlic cloves 3/4 with oil. It should work fine, just keep checking on them through the lid.
Can I cook this on low (instead of high) for a longer amount of time? If so, how long on low?
I would cook on high to prevent botulism.
Hello Shara how long will the garlic confit keep in the freezer , i loving your recipies thanks
Up to three months.
Can I freeze small portions of the garlic confit cloves for future use?
Yes, you can freeze it.