This Crockpot Garlic Parmesan Pull-Apart Bread Recipe is the perfect dinner side!
On the hunt for a delicious party appetizer, or tasty dinner side? This Crockpot Garlic Parmesan Pull-Apart Bread will hit the spot for sure!
This delicious bread is so simple to make and SO delicious! It combines all of your favorite flavors you’ll find in garlic knots or garlic parmesan bread bites, but let’s the Slow Cooker do the work for you! Dip your pieces of savory bread in marinara sauce for an extra punch of flavor!
Are you ready for the recipe? Go grab your Crock Pot and these 6 easy ingredients…
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Crockpot Garlic Parmesan Pull-Apart Bread Recipe
Crockpot Garlic Parmesan Pull-Apart Bread Recipe!
Prep time
Cook time
Total time
This Crockpot Garlic Parmesan Pull-Apart Bread Recipe is the perfect dinner side!
Author: The Frugal Girls
Recipe type: Main
Cuisine: Italian
Serves: 8
Ingredients
- 16.3 ounces Pillsbury Grands Original Biscuits {1 container}
- ½ cup Grated Parmesan Cheese
- ½ cup Butter, melted
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Garlic Salt
- 1 teaspoon Dried Basil
Instructions
- Spray inside of crockpot with non-stick cooking spray.
- Melt butter in microwave safe bowl, and set aside.
- Combine Parmesan Cheese, Garlic Powder, Garlic Salt, and Basil in gallon size ziploc bag, zip up, and shake well to mix together. Set aside.
- Cut each biscuit into 6 pieces.
- Once all pieces have been cut, take each piece one by one and dip into melted butter, then transfer into Parmesan Garlic mixture bag.
- Once all pieces have been added to bag, zip up and carefully shake and gently roll around so all pieces get coated.
- Pour any remaining leftover butter into bottom of crockpot.
- Carefully transfer all Parmesan coated biscuit pieces into crockpot, and spread out along the bottom.
- Cook on LOW for 2.5 hours, or until done.
- Carefully pull apart pieces and pop in your mouth. Oh YUM! This is delicious as an appetizer or serve with a side of marinara sauce as a delicious dinner side!
What You’ll Need for This Recipe:
5 – 6 quart Crock Pot
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Stephanie says
December 16, 2015 at 9:54 amWould I be able to prep this the night before and put it in the refrigerator? Was hoping to make for a work luncheon, but didn’t want to cook them the night before and have them not be as good as freshly cooked. Thanks!
Kristine says
January 10, 2016 at 3:02 pmI want to do the same thing!! Did it work to refrigerate night before?!
Nicole says
December 15, 2015 at 9:01 pmHas anyone ever done this and brought it to someone’s house for a pot luck? If so, how did it turn out?
Kristin says
November 25, 2015 at 10:15 amWhat size oval crockpot was used? I don’t want to have too much room in mine where they will begin to burn because they cooked too fast and didn’t become “pull apart” bread because the edges weren’t touching in my big crock. Thanks
Heidi says
December 7, 2015 at 1:40 pmHi Kristin ~ a 5 quart – 5.5 quart oval crockpot works well for this recipe. Hope that helps! 🙂
Sarah says
November 13, 2015 at 4:31 pmHave you ever doubled this recipe in the crockpot?
Kelsey says
November 16, 2015 at 1:20 pmI was just wondering this same thing! Would love to hear how it worked if anyone has tried doubling this.
Heidi says
November 16, 2015 at 1:22 pmHi Sarah ~ I haven’t tried doubling it, but if you do… let me know how it turns out! I’m guessing it may not cook quite as evenly with a second layer on top, but I’d love to hear about it if you try. If you have 2 Slow Cookers, and want to double it, you may want to try cooking half in each one? Hope that helps!
Nohemi says
November 4, 2015 at 3:25 pmCan I do them with buttermilk instead of original? Will it make a difference?
Heidi says
November 4, 2015 at 3:27 pmButtermilk should work just fine. If you try, let me know how it turns out! 🙂
Nohemi says
November 5, 2015 at 4:42 pmIt was pretty good, all gone but I’m definitely going to try with original because they were a little sweet. Thanks for the great recipe! (:
Heidi says
November 16, 2015 at 3:42 pmYou’re very welcome, Nohemi! Thanks for letting me know how it went substituting the Buttermilk biscuits. 🙂
Deborah says
June 26, 2015 at 2:27 pmHave u done this in the oven?
nicole says
November 23, 2014 at 2:19 amI’m from the UK and our biscuits are completely different. those biscuits in a can, look a bit like puff pastry, are them similar?
Debbie McDowell says
November 28, 2014 at 10:33 amNot really but they are light, flakey and fluffy. We also have puff pastries but they are different. These can biscuits are so cheap here in the U.S. we use them for many different recipes.
Cornelia says
November 21, 2015 at 12:40 pmOur biscuits are like scones. Usually, we make them plain and serve them hot with butter. We also serve them with ham, sausage or bacon and sometimes add a scrambled egg. There are actually many creative ways people serve them now.
Homemade ones are, of course, better, but canned ones are used when time is short and in certain recipes like the one mentioned here.
Biscuits are a “short” bread, meaning they do not contain yeast.
They are a traditional American Southern bread.