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.

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.

Key Ingredients

Here is all you need to make this roasted garlic. Find the full recipe in the recipe card below the images.

• 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.

How to make Garlic Confit

You can make this in the crockpot in four easy steps!

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

Please follow these steps carefully:

If garlic confit is stored incorrectly—such as at room temperature, in warm conditions, or for too long—it can develop botulism toxin.

To stay safe, enjoy it right away or refrigerate it promptly after cooking and use within three days. If it’s been left out, discard it.

This recipe is not safe for canning and should not be preserved that way.

More appetizer recipes

Slow Cooker Spinach Dip is warm, cheesy, and packed with flavor—perfect for dipping with chips, bread, or veggies.

For classic crowd-pleasers, you can’t go wrong with velveeta and beef Rotel Dip or Texas Trash Dip—both are creamy, cheesy, and full of Tex-Mex flavor.

Grape Jelly Little Smokies are sweet, savory, and effortless to make—just toss them in the slow cooker for an easy party favorite.