Description

This Crockpot Garlic Parmesan Pull-Apart Bread is the ultimate crowd-pleasing appetizer or side dish. Soft biscuit pieces are tossed in garlic butter, coated in parmesan, and slow-cooked to golden, cheesy perfection. It’s super easy, made right in your slow cooker, and perfect for game day, potlucks, or a cozy night in.

Ingredients

2 cans (16 oz total) refrigerated biscuit dough
1/2 cup (1 stick) unsalted butter, melted
4 cloves garlic, minced
1 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (plus more for garnish)
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper

Optional: Marinara sauce, for dipping

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Instructions

Cut each biscuit into quarters and place them in a large mixing bowl.
In a small bowl, mix melted butter, garlic, parsley, Italian seasoning, salt, and pepper.
Pour the garlic butter over the biscuit pieces and toss to coat evenly.
Add the grated Parmesan and gently toss again until the biscuits are well coated.
Line the bottom of a slow cooker with parchment paper for easy removal.
Place the coated biscuit pieces into the slow cooker in an even layer.
Cover and cook on high for 1 hour and 45 minutes to 2 hours, or until the top is golden and the center is cooked through.
Carefully lift out the bread using the parchment paper. Let cool slightly.
Garnish with extra parsley and serve warm with marinara sauce if desired.

Notes

Cooking time may vary slightly depending on your slow cooker.
For extra cheese, sprinkle some shredded mozzarella over the top before the last 30 minutes of cooking.
Great for making ahead—just reheat in the oven for a few minutes to crisp up again.

Nutrition

Serving Size: 1/8 of recipe
Calories: 310
Sugar: 2g
Sodium: 710mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 6g
Cholesterol: 30mg