Crock Pot Garlic Parmesan Pull-Apart Bread

Crock Pot Garlic Parmesan Pull-Apart Bread 1 16 oz can refrigerated biscuits (no flaky layers) ½ cup (1 stick) salted butter, melted 1 tsp garlic powder ¼ cup fresh chopped parsley ½ cup freshly shredded parmesan cheese 1 sheet parchment paper Cut each biscuit into 4 equal pieces, then place half in a large/wide bowl. Pour half of the butter on top, followed by half the garlic powder and half of the parsley. Add in remaining biscuits, butter, parsley, and all of the parmesan cheese. Toss everything together, making sure to coat each biscuit piece thoroughly in butter. Place parchment paper into the bottom of a 5-6 quart oval slow cooker to line it, then spray with some nonstick cooking spray. Pour in the biscuits/toppings, and arrange in a level layer so that it will cook up evenly. Cover and cook on high for 2-3 hours, or until biscuits have risen and the outside is a golden brown. Once cooked, remove from cooker, and sprinkle with extra parmesan and parsley. Notes: This works best when the biscuits line the bottom in a shallow row - if it is too tall, you won’t be able to remove it as a single loaf to serve. Serving suggestions: Marinara sauce Garlic butter sauce Buttermilk ranch As an appetizer As a side with any Italian dish