minute. Transfer mixture to slow cooker stoneware. Add beans and stock
Make pesto. Process everything in a food processor or blender until combined. Set aside.
For the soup, combine all of the ingredients except tomatoes, lemon juice, salt, pepper and pesto in a slow cooker.
Cover and cook on low until beans are tender; 7-8 hours.
Add lemon juice and tomatoes during last 30 minutes of cooking time.
Season to taste with salt and pepper.
Stir in 1 tablespoon of mixed herb pesto into each bowl of soup.
In a 4- to 6-quart slow cooker, combine the beans, kielbasa, broth, tomatoes (and their juices), onion, garlic, rosemary, and 1 cup water.
Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time).
Just before serving, stir in the spinach.
Serve with the bread.
Line a 5- to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner.
Add tomatoes, chicken, broth, green pepper, onion, celery, Cajun seasoning, garlic, black pepper, and cayenne pepper to prepared slow cooker. Stir gently with wooden spoon or rubber scraper to combine.
Cover and cook on low for 6 hours.
Remove lid and stir in shrimp gently with a wooden spoon or rubber scraper. Cover and cook about 3 minutes more, or until shrimp is opaque. Serve over cooked rice.
to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner; set aside
In a 4 to 6 quart slow cooker, combine the beans, sausage, onion, celery, and thyme. Add the broth and stir to combine.
Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 4 to 5 hours.
Twenty minutes before serving, discard the thyme stems, add the collard greens, cover, and cook until the greens are tender, 15 to 20 minutes. (If you are using frozen, you'll have to cook longer). Add the vinegar and 1/2 teaspoon each salt and pepper.
Drizzle with the olive oil and serve with bread sticks.
br>Place pork in a slow cooker and cover with the sauce
-quart slow cooker with a Reynolds(R) Slow Cooker Liner. Open slow cooker liner and
our the contents into a slow cooker. Add the chuck roast, cover
o 6-quart slow cooker with a Reynolds KITCHENS(R) Slow Cooker Liner. Fit
Line a slow cooker with a Reynolds(R) Slow Cooker Liner. Open slow cooker liner and place
Open Reynolds(R) Slow Cooker Liner and place it inside
-6 quart slow cooker with a Reynolds(R) Slow Cooker Liner.
Trim
Line your slow cooker with a Reynolds(R) Slow Cooker Liner. Place the pork, soda
to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner.
Combine
he seared beef to a slow cooker.
Deglaze the saute pan
Line a 5- to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner.
Place apples in prepared slow cooker. Combine oats, raisins, brown sugar, butter, and cinnamon in a small bowl. Spoon mixture into centers of apples, patting in with the back of a spoon or a narrow metal spatula. Mound any remaining oat mixture on top of apples. Pour apple juice around apples in cooker.
Cover and cook for 3 hours on low.
Transfer apples to serving bowls and drizzle with cooking liquid.
to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner.
Coat
hickly.
Meanwhile, for the white bean puree, melt butter in medium
Preheat a grill or grill pan to medium-high heat. Brush vegetables with oil. Grill for 2-3 mins each side, until tender.
For the white bean dip, place beans, garlic, 1/3 cup of the oil and lemon juice in a food processor. Process until smooth and creamy. Season to taste. Spoon into a serving bowl. Drizzle with remaining 1 tbsp oil and sprinkle with paprika. Serve vegetables on a platter with white bean dip.