I love this recipe because it combines all the irresistible elements of garlic bread with the fun of a pull-apart loaf. It’s rich, cheesy, and full of herbs, yet surprisingly easy to make. The slow cooker keeps the bread soft and fluffy while the cheese melts perfectly over the top. Whether I’m serving it as a side dish with pasta or as a snack on its own, it’s always a hit.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
I start by lightly greasing the bowl of a 5.5L slow cooker and lining it with baking paper to prevent sticking. Then, I place the butter in a microwave-safe jug and microwave it on high for about 1 minute or until fully melted.
In a large bowl, I whisk together the flour, baking powder, and salt. I make a well in the center and add the buttermilk, egg, and 125ml (1/2 cup) of the melted butter. Using a flat-bladed knife, I mix everything together until a soft dough forms.
Next, I turn the dough out onto a lightly floured surface and knead it gently for about 30 seconds until smooth. I divide it into 8 equal pieces.
To make the garlic butter coating, I stir the chopped garlic, parsley, and basil into the remaining melted butter. I roll each dough piece into a smooth ball, then coat it in the garlic butter mixture before placing it in the prepared slow cooker. I repeat this with all the dough balls, arranging them close together.
I cover the slow cooker and cook the bread on high for 2 hours or until the dough is cooked through and golden on the bottom. Then, I sprinkle the cheese evenly over the top, cover again, and cook for another 30 minutes until the cheese is bubbling and melted.
To serve, I sprinkle over extra basil leaves and enjoy pulling apart each warm, cheesy, garlicky piece.
Servings and Timing
This recipe makes 8 pull-apart pieces and takes about 2 hours and 45 minutes total — 15 minutes of prep and 2 hours 30 minutes of cooking. It’s ideal as a side dish for pasta, soup, or grilled meats, or simply as a comforting snack to share.
Variations
I sometimes add a pinch of chili flakes or a sprinkle of parmesan to the butter for extra flavor. For a different cheese profile, I use mozzarella, cheddar, or a mix of both. If I want to bake it instead, I arrange the dough balls in a greased baking tin and bake at 180°C for 25–30 minutes until golden, then top with cheese and return to the oven for another 5 minutes.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I wrap the bread in foil and warm it in the oven at 160°C for 10–15 minutes until soft again. It’s best enjoyed fresh, but it reheats well without drying out. I don’t recommend freezing, as the texture is best when freshly cooked.
FAQs
Can I make this without a slow cooker?
Yes, I bake it in the oven at 180°C for about 30 minutes instead.
Can I use self-raising flour instead of plain flour?
Yes, just skip the baking powder since self-raising flour already contains it.
Can I use dried herbs instead of fresh?
Yes, I use 1 teaspoon of each dried herb in place of fresh.
What kind of cheese works best?
Any melting cheese like mozzarella, tasty, or a mix of three-cheese blend works beautifully.
Can I prepare it ahead of time?
Yes, I prepare the dough balls and store them covered in the fridge for up to 4 hours before cooking.
Why use buttermilk?
It helps make the dough extra soft and gives a subtle tang that balances the richness.
How do I know when it’s cooked?
The bread should feel firm and springy to the touch and be golden at the base.
Can I make it vegan?
Yes, by using dairy-free butter, milk, and cheese alternatives.
Can I add more garlic?
Of course! I often add an extra clove for an even stronger garlic flavor.
What can I serve it with?
It pairs perfectly with pasta, soup, barbecued meats, or even a fresh green salad.
Conclusion
This Cheesy Garlic Bread Pull-Apart is pure comfort in every bite — buttery, herby, and irresistibly cheesy. I love how simple it is to make in the slow cooker, and the result is soft, golden bread that pulls apart beautifully. Whether for family dinners or a cozy weekend treat, it’s one of those recipes that always brings everyone to the table.
This Cheesy Garlic Bread Pull-Apart is a buttery, herby, and irresistibly cheesy bread made effortlessly in the slow cooker. Each piece is soft and golden, coated in garlic butter, and finished with melted cheese — the perfect shareable comfort food.
Total Time:2 hours 45 minutes
Yield:8 pull-apart pieces
Ingredients
170g butter, chopped
375g (2 1/2 cups) plain flour
2 tsp baking powder
1 tsp salt
250ml (1 cup) buttermilk
1 egg, lightly whisked
3 garlic cloves, very finely chopped
2 tbsp finely chopped fresh parsley leaves
2 tbsp finely shredded fresh basil leaves
55g (1/2 cup) pre-grated three cheese blend
Fresh basil leaves, to serve
Instructions
Lightly grease and line a 5.5L slow cooker with baking paper.
Melt the butter in a microwave-safe jug on high for about 1 minute or until fully melted.
In a large bowl, whisk together the flour, baking powder, and salt. Make a well in the center and add the buttermilk, egg, and 125ml (1/2 cup) of the melted butter. Stir with a flat-bladed knife until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead gently for 30 seconds until smooth. Divide into 8 equal pieces.
Stir the garlic, parsley, and basil into the remaining melted butter to make the garlic butter coating.
Roll each dough piece into a smooth ball, coat it in the garlic butter, and place it in the slow cooker. Repeat with the remaining dough balls, arranging them close together.
Cover and cook on HIGH for 2 hours or until the dough is cooked through and golden on the bottom.
Sprinkle the cheese evenly over the top, cover again, and cook for a further 30 minutes until the cheese is melted and bubbling.
Top with fresh basil leaves and serve warm, pulling apart each cheesy, garlicky piece.
Notes
Add chili flakes or parmesan to the butter for extra flavor.
Use mozzarella, cheddar, or a mix of cheeses instead of three cheese blend.
To bake in the oven: arrange dough balls in a greased tin, bake at 180°C for 25–30 minutes, add cheese, and return to the oven for 5 minutes.
For vegan version: use plant-based butter, milk, and cheese.
