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Garlic Herb Beer Bread in Crockpot - Easy, Fragrant, and Foolproof

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Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 3 cups all-purpose flour (spooned and leveled)
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon fine sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian seasoning (or 1/2 tsp dried oregano + 1/2 tsp dried basil)
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 12 ounces beer (room temperature; pale ale, lager, or pilsner)
  • 2 tablespoons olive oil or melted unsalted butter (plus more for brushing)
  • 2 tablespoons chopped fresh parsley (optional, for finishing)
  • 1–2 cloves fresh garlic, finely minced (optional, for extra punch)
  • Flaky salt, for topping (optional)
  • Parchment paper for lining the slow cooker

Method
 

  1. Prep the slow cooker: Line the bottom and about halfway up the sides of your crockpot with a piece of parchment paper. This prevents sticking and helps you lift the loaf out easily. Lightly grease the parchment with a bit of oil or nonstick spray.
  2. Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, garlic powder, Italian seasoning, onion powder, and pepper until evenly combined.
  3. Add the wet ingredients: Pour in the beer and the olive oil or melted butter. If using minced fresh garlic, stir it in now. Use a spatula to fold the batter just until no dry streaks remain. The batter will be thick and a bit sticky.
  4. Shape and load: Scrape the batter into the lined slow cooker and smooth the top with a spatula. For a little extra flavor, brush the top with a teaspoon of oil or butter.
  5. Cook low and steady: Cover the crockpot with its lid and cook on High for 2 to 2.5 hours, or until the top is set and a toothpick inserted in the center comes out clean. If your slow cooker runs hot, start checking at 1 hour 45 minutes.
  6. Dry out the top (optional): If condensation drips onto the lid, wipe it off midway to avoid soggy spots. You can also place a clean kitchen towel under the lid to catch condensation, making sure it doesn’t touch the bread.
  7. Finish the crust: Once done, lift the bread out by the parchment and place it on a wire rack. Brush the warm top with a little melted butter and sprinkle flaky salt and fresh parsley if using. Let cool at least 20–30 minutes before slicing.
  8. Slice and serve: Use a serrated knife to slice. Serve warm with butter, alongside soup, or with a cheese board.