Crock Pot Cheesy Garlic Pull-Apart Bread
This Crock Pot Cheesy Garlic Pull-Apart Bread is an easy but super tasty appetizer or snack and it only requires four ingredients!
GARLIC CHEESE BREAD MADE WITH BISCUITS
If it is one thing I love to make, it is pull apart bread made with refrigerated biscuits. It’s so simple to make but you really can add so much flavor to biscuits so they end up tasting homemade. My favorite flavor to add is always garlic. Any kind of garlic and cheese and I am ALL over it!
FREQUENTLY ASKED QUESTIONS:
This pull apart bread can be baked in a 2-quart baking dish sprayed with nonstick cooking spray at 350f degrees for about 30-35 minutes.
This helps absorb excess moisture. It keeps the moisture from collecting on the lid then dripping onto the biscuits.
Our favorite way to serve this pull-apart bread is with pizza or marinara sauce. You can also serve it with garlic butter or RANCH DRESSING.
I have tested this recipe multiple times and cooking it on high might cause the bottom of the biscuits to burn before the rest of the biscuits are finished cooking.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- refrigerated biscuits
- butter or margarine
- minced garlic
- shredded mozzarella cheese
- dried minced parsley, for topping (optional)
- pizza sauce, for serving
HOW TO MAKE CROCK POT CHEESY GARLIC PULL-APART BREAD:
Cut each biscuit into 4 equal pieces, then place them in a large bowl. Note: if you would like smaller bites, cut each biscuit into 8 pieces..
Pour melted margarine on top of the biscuits, followed by the minced garlic. Toss everything together, making sure to coat each biscuit piece thoroughly in the garlic mixture.
Place parchment paper into the bottom of a 5-6 quart oval slow cooker to line it.
Pour in the biscuit mixture and arrange the biscuits evenly in a single layer so they will cook up evenly.
Place a paper towel under the lid to absorb excess moisture.
Cover and cook on low for about 1 1/2 hours until biscuits have risen. The biscuits will not turn golden brown like they would when you cook them in an oven so keep an eye on them so the edges don’t burn. Biscuits are done when they are firm to the touch. You can stick a toothpick into one of the center biscuits. If it comes out clean, they are ready!
About 5-10 minutes before serving, sprinkle the mozzarella cheese evenly over the top of the biscuits. Then sprinkle with dried parsley (optional).
Cover to allow the cheese to melt
Once cheese is melted, carefully remove from the biscuits from the slow cooker. This is easiest by just pulling it out using the sides of the parchment paper.
Serve with pizza or marinara sauce for dipping.
CRAVING MORE RECIPES?
Crock Pot Cheesy Garlic Pull-Apart Bread
Ingredients
- 16 ounce can refrigerated biscuits
- ½ cup (1 stick) margarine or butter, melted
- 2 teaspoons minced garlic
- 1 cup shredded mozzarella cheese
- 1 teaspoon dried parsley flakes optional
- pizza or marinara sauce, for serving
Instructions
- Cut each biscuit into 4 equal pieces, then place them in a large bowl. Note: if you would like smaller bites, cut each biscuit into 8 pieces..
- Pour melted margarine on top of biscuits in the bowl followed by the minced garlic.
- Toss everything together, making sure to coat each biscuit piece thoroughly in the garlic butter.
- Place parchment paper into the bottom of a 5-6 quart oval slow cooker to line it.
- Pour in the biscuit mixture and arrange the biscuits evenly in a single layer so they will cook up evenly.
- Place a paper towel under the lid to absorb excess moisture.
- Cover and cook on low for about 1 1/2 hours until biscuits have risen.
- The biscuits will not turn golden brown like they would when you cook them in an oven so keep an eye on them so the edges don't burn. Biscuits are done when they are firm to the touch. You can stick a toothpick into one of the center biscuits. If it comes out clean, they are ready!
- About 5-10 minutes before serving, sprinkle the mozzarella cheese evenly over the top of the biscuits. Then sprinkle with dried parsley (optional). Cover to allow the cheese to melt. This won't take long.
- Once mozzarella is melted, carefully remove the biscuits from cooker. It's easiest just to pull it up using the parchment paper.
- Serve with pizza sauce for dipping.
Notes
- Serve it as an appetizer or snack with pizza sauce, marinara sauce, garlic butter sauce or Ranch Dressing.
- Serve it as a side with any Italian dish
- This pull apart can be baked in a 2-quart baking dish sprayed with nonstick cooking spray at 350f degrees for about 30-35 minutes.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: March 2018
Updated & republished: June 2021
Hi 🙂
I only own a 3 quart and a 7 quart slow cooker.
How do you recommend I modify your quantities for either one of my slow cookers ?
Hi Diane, it’s always a it harder for me to modify recipes if I haven’t actually tested them out. You could make this and perhaps decrease the number of biscuits to be able to make it in your 3 quart slow cooker.
Can you stack with parchment paper and make more than 1 loaf at a time if separated with the paper? Thanks!
Hi Tandi! Honestly I haven’t tried that. I’d be worried that it wouldn’t bake all the way through and might end up doughy.
Would it work with refridgerated crescent rolls?
Good question! I imagine it would. I haven’t tried it but if you do – please let me know!
I have made this before in the oven & adding 1/2 packet of onion soup mix to the butter, it is always a hit at the party, serve with melted Velveeta, green chilis, salsa added, heat all & serve
Oh yum! Love the idea of the onion soup mix!!
Brandie
Will you give oven directions for the parmesan rolls please?
Thank you!!
Hi Cindy! Just use the same directions as my Pizza Pull Apart Bread: https://www.thecountrycook.net/pull-apart-pizza-bread/ Hope that helps!
But what temperature is best?
If I was making my own from scratch bisquits, about how big a batch would equal a 16 oz can??
Hi Betty! I’m not sure – you may need to Google that. I’m sure there are measurements for that somewhere on the internet. 🙂