Step 1

Add the garlic to the slow cooker.

Step 2

Sprinkle over the salt, pepper and red chili flakes.

Step 3

Lay over the thyme sprigs.

Step 4

Pour over the olive oil.

Step 5

Cover and cook on HIGH For 2 hours without opening the lid during the cooking time.

Step 6

Spread the warm garlic cloves on sliced baguette, or use in your favorite recipes.

Step 7

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.