Cut the loaf into 10mm (1/2) slices, without cutting through the bottom crust or cut the rolls almost in half.
Mix the herbs with the butter and carefully spread over both sides of each slice of bread or cut sides of rolls.
To prevent the bread fanning open during cooking, secure with a 'cap' of molded aluminum foil.
Do not totally enclose in foil.
Stand in the Slo cooker and cook for the recommended time.