Description
This Crockpot Garlic Parmesan Pull-Apart Bread is soft, buttery, and packed with savory garlic and cheese flavor. Made with refrigerated biscuit dough and cooked right in your slow cooker, it’s the perfect side dish or party appetizer—minimal prep, maximum flavor!
Ingredients
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2 cans (16 oz total) refrigerated biscuit dough (such as Pillsbury Grands)
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1/2 cup unsalted butter (melted)
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1 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/2 teaspoon dried parsley
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1/2 teaspoon Italian seasoning
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3/4 cup grated Parmesan cheese
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1 cup shredded mozzarella cheese (optional, for extra gooeyness)
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Cooking spray or parchment paper (for lining the crockpot)
Instructions
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Prep the Crockpot:
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Lightly spray the inside of a slow cooker with cooking spray or line it with parchment paper to prevent sticking.
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Cut and Coat the Dough:
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Cut each biscuit into quarters and place them in a large mixing bowl.
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In a separate bowl, mix the melted butter, garlic powder, onion powder, dried parsley, and Italian seasoning.
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Pour the butter mixture over the biscuit pieces and toss to coat evenly.
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Add the grated Parmesan and shredded mozzarella (if using) and gently toss again until all the dough is coated.
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Add to Crockpot:
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Transfer the coated biscuit pieces into the slow cooker and spread them out evenly.
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Cook:
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Cover and cook on high for 1.5 to 2.5 hours, or until the bread is golden on the edges and cooked through in the center. (Cooking time may vary depending on your slow cooker.)
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Avoid opening the lid too often to keep the heat consistent.
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Finish & Serve:
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Once done, turn off the slow cooker and let the bread sit uncovered for about 10 minutes.
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Carefully remove the bread (use parchment paper if you lined it), pull it apart, and serve warm.
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Notes
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Add some crushed red pepper flakes or chopped fresh garlic for extra kick.
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Serve with marinara or ranch for dipping.
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Leftovers can be stored in an airtight container and reheated in the oven or air fryer for a few minutes.