Crock-Pot® Slow Cooker Infused Oils and Vinegars

Infused oils and vinegars make the perfect addition to any meal, whether you add them to a salad dressing, enjoy them with a crusty piece of bread, or drizzle into soups or over pizza. They are also a thoughtful and inexpensive DIY gift for your favorite foodie! 

Slow Cooker Oil Infusion 

What You’ll Need: 

  • 4 cups olive oil, canola oil, or grapeseed oil 

  • ½ cup dried herbs (oregano, rosemary, thyme, etc. NOTE: for best results, use whole dried herbs) 

  • Empty mason jars with lids 


  1. Place oil and herbs in your Crock-Pot® slow cooker. 

  1. Cook on LOW for 2 to 3 hours or until oil becomes fragrant.  

  1. Let oil cool. Strain oil through cheesecloth if desired. 

  1. Pour into jars, cover, and store in the refrigerator. For best flavor, use within a month of making. 


Slow Cooker Vinegar Infusion 

What You’ll Need: 

  • 2 tablespoons mixed peppercorns 

  • 4 slices lemon 

  • 2 small handfuls fresh herbs 

  • 6 bay leaves 

  • 4 cups white wine vinegar or cider vinegar 


  1. Combine vinegar, peppercorns, lemon slices, herbs and bay leaves into your Crock-Pot® slow cooker. Cook on HIGH for 1 to 2 hours.  

  1. After 2 hours, turn off slow cooker and let the vinegar cool to room temperature. Once cooled, strain through a cheesecloth. 

  1. Fill the bottles with the vinegar and cork the bottles. 

  1. Store in a cool, dry place for several months.