Another great idea for your slow-cooker: Roasted garlic!
This is a great way to add flavor to just about anything: spread it on a sandwich or flatbread. Use as a dipping oil for veggies or crackers. Use it for a marinade, or use it to sauté vegetables.
Method: Peel 6-8 bulbs of garlic or, you can simply cut off the root ends and discard any excess husk. Wash well and pat dry.
Place bulbs or peeled cloves in the slow-cooker and add just enough olive oil to cover. Bring to a simmer on high heat, then switch to low until garlic begins to caramelize, 1-2 hours. Add herbs, if desired, within the last half hour or so. In this batch I used rosemary, sage, and thyme.
When the garlic bulbs have cooled, you can squeeze the roasted garlic cloves right out of their husk. Preserve roasted garlic and oil in jars, refrigerated for about a week or in the freezer up to 3 months