Type what you have

Ingredients

• ✓ slow cooker liner
• dark beer
• onion
• maple syrup
• white vinegar
• caraway seed
• thyme
• worcestershire sauce
• bratwurst
• hoagie bun
• cheddar cheese
• lettuce

Instructions

1. 1 Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
2. 2 Add beer, onions, maple syrup, vinegar, caraway seeds, thyme, and Worcestershire sauce to the prepared slow cooker. Stir gently with a rubber spatula to combine. Place bratwurst on top of the mixture in cooker.
3. 3 Cover and cook for 4 hours on high or for 8 hours on low.
4. 4 Serve bratwursts and onions in toasted buns topped with cheese and lettuce, if desired.

By Reynolds KitchensR

Ingredients

• ✓ slow cooker liner
• corn
• half and half
• light cream
• whole milk
• onion
• parmesan cheese
• butter
• salt
• monterey jack cheese
• bacon
• tomato
• basil

Instructions

1. 1 Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
2. 2 Place 2 packages of the corn in a blender with the cream or milk. Cover and blend until smooth. Transfer to prepared slow cooker.
3. 3 Stir remaining corn, onion, Parmesan cheese, butter, and salt into the corn mixture in cooker. Stir gently with a rubber spatula to combine.
4. 4 Cover and cook for 2 hours on high or for 4 hours on low. Transfer to a serving dish.
5. 5 Sprinkle with Monterey Jack cheese, bacon, tomato, and basil.

By Reynolds KitchensR

Ingredients

• ✓ slow cooker liner
• chicken thigh
• chicken breast
• salt
• black pepper
• onion
• garlic
• jalapeno pepper
• orange juice
• lime
• soy sauce
• cumin
• cilantro
• corn tortilla

Instructions

1. 1 Line a 4-quart to 6-quart slow cooker with a Reynolds Slow Cooker Liner.
2. 2 Trim any large pieces of fat from chicken thighs. Season chicken with 1/2 of the salt and pepper; add to slow cooker.
3. 3 Add onion, garlic, jalapeño, orange juice, lime juice, soy sauce, cumin, and remaining salt and pepper to the slow cooker. Stir gently with a wooden or silicone spoon to combine.
4. 4 Cover and cook on Low for 4 to 5 hours or High for 2 to 3 hours, until chicken is done.
5. 5 Carefully remove the lid to allow steam to escape. Use a slotted spoon to transfer chicken to a large bowl or cutting board. Shred into bite-sized chunks. Chicken should easily shred when it is cooked through.
6. 6 Ladle out some juice from the slow cooker, leaving enough to mix with shredded chicken.
7. 7 Spoon shredded chicken back into the lined slow cooker. Season to taste with additional salt, pepper, and cumin, if necessary.
8. 8 Serve in warmed tortillas with desired toppings.

By Reynolds KitchensR

Ingredients

• ✓ slow cooker liner
• stewed tomato
• chicken thigh
• chicken broth
• green pepper
• onion
• celery
• garlic
• cajun seasoning
• black pepper
• cayenne pepper
• shrimp
• white rice
• brown rice

Instructions

1. 1 Line a 5- to 6-quart slow cooker with Reynolds slow cooker liner.
2. 2 Place tomatoes, chicken, broth, green pepper, onion, celery, garlic, Cajun seasoning, black pepper, and cayenne pepper into the prepared slow cooker. Stir gently with a wooden spoon or rubber scraper to combine.
3. 3 Cover and cook on Low for 6 hours.
4. 4 Remove the lid and stir in shrimp gently with a wooden spoon or rubber scraper. Cover and continue cooking on Low until shrimp is opaque, about 3 minutes more. Serve over cooked rice.

By Reynolds KitchensR

Ingredients

• ✓ slow cooker liner
• pork shoulder
• salt
• black pepper
• olive oil
• water
• barbecue sauce
• russet potato
• cheddar cheese curd
• bread-and-butter pickle
• aluminum foil

Instructions

1. 1 Preheat the grill to medium-high heat.
2. 2 Season the pork on all sides with salt and pepper.
3. 3 Heat 1 tablespoon of olive oil in a large frying pan and cook the pork shoulder on all sides, about 4 minutes per side until browned.
4. 4 Place the pork into a slow cooker lined with a Reynolds® Slow Cooker Liner and pour in water and BBQ sauce and cook on high heat for 4 hours or low heat for 6 hours.
5. 5 Pull the pork apart using two forks until it is shredded and keep warm.
6. 6 Place a 1 1/2- to 2-feet-long sheet of Reynolds Wrap® Aluminum Foil on a table and place the potato wedges in the center of the foil.
7. 7 Drizzle on the remaining 6 tablespoons of olive oil, season with salt and pepper, and then fold up the outside of the foil to create a foil packet.
8. 8 Place packet directly on a medium-hot grill and cook for 25 to 30 minutes or until the potatoes are browned and cooked through.
9. 9 Serve the pulled pork over top of the potato wedges, cheese curds and diced pickles.

By Reynolds KitchensR

Ingredients

• ✓ slow cooker liner
• roasted red pepper
• chicken broth
• cannellini bean
• tomato
• artichoke heart
• celery
• onion
• olive oil
• garlic
• swiss chard
• cheese tortellini
• parmesan cheese
• parmesan cheese
• thyme
• rosemary
• black pepper

Instructions

1. 1 Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner; set aside.
2. 2 Add the roasted peppers, broth, beans, tomatoes, artichoke hearts, celery, onions, olive oil, and garlic to the lined-slow cooker. Stir gently with a wooden spoon or rubber scrapper to combine.
3. 3 Cover and cook on high for 5 hours.
4. 4 Stir in Swiss chard and tortellini gently with a rubber spatula and cook 7 to 9 minutes more or until pasta is just al dente. Serve with Parmesan cheese and Parmesan Crisps, if desired.
5. 5 Parmesan Crisps: Preheat oven to 375 degrees F. Line two large baking sheets with Reynolds® Parchment Paper. In a small bowl, combine Parmesan cheese, fresh thyme or rosemary, and black pepper. Spoon the cheese mixture into 12 portions, 4 inches apart onto prepared baking sheets. Pat each cheese portion into a 5-inch circle. Bake 4 to 6 minutes or until bubbly and golden brown. Let stand on baking sheet until completely cooled. Carefully remove crisps from parchment paper.

By Reynolds KitchensR

Ingredients

• ✓ slow cooker liner
• beef stew meat
• all-purpose flour
• canola oil
• black bean
• carrot
• onion
• garlic
• tomato
• beef broth
• chili powder
• cumin
• salt
• black pepper
• corn
• avocado
• cilantro
• crushed red pepper

Instructions

1. 1 Line a 5- to 6-quart slow cooker with a Reynolds slow cooker liner. Coat beef with flour.
2. 2 Heat oil in a large skillet over medium-high heat. Add beef; cook and stir until browned, about 5 to 7 minutes.
3. 3 Place beans, carrots, onion, and garlic into the prepared slow cooker liner. Top with browned beef. Add tomatoes, broth, chili powder, cumin, salt, and pepper.
4. 4 Cover and cook on low for 7 hours or until the beef is fork-tender.
5. 5 Stir in corn gently with a rubber spatula. Cover and cook 10 minutes more or until heated through. If desired, serve with avocado, cilantro, and/or crushed red pepper.

By Reynolds KitchensR

Ingredients

• ✓ slow cooker liner
• russet potato
• red potato
• ham
• corn
• cream-style corn
• evaporated milk
• green onion
• black pepper
• mustard
• garlic powder
• bay leaf
• cheddar cheese

Instructions

1. 1 Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
2. 2 Place all ingredients, except bay leaf and cheese, in slow cooker liner. Stir gently using a wooden or plastic spoon to mix ingredients. Place bay leaves on top of ingredients. Place lid on slow cooker.
3. 3 Cover on low for 8 to 9 hours or on high for 3 to 4 hours.
4. 4 Carefully remove lid to allow steam to escape. Remove bay leaves. Gently stir in cheese. Serve chowder directly from slow cooker liner. Sprinkle each serving with additional shredded cheese, if desired. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

By Reynolds KitchensR

Ingredients

• ✓ slow cooker liner
• ground beef
• salsa
• mushroom
• carrot
• red bell pepper
• green bell pepper
• tomato paste
• basil
• oregano
• salt
• cayenne pepper
• garlic
• kaiser roll

Instructions

1. 1 In a skillet, cook beef over medium heat until brown, stirring to break meat in pieces. Drain fat.
2. 2 Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
3. 3 Combine beef and remaining ingredients (excluding kaiser rolls) in the slow cooker.
4. 4 Cover; cook on high-heat setting 4 to 5 hours or low-heat setting 8 to 10 hours.
5. 5 Carefully remove lid to allow steam to escape. Serve sloppy joes right out of your slow cooker, spooning meat onto each kaiser roll. Do not lift or transport liner with food inside. Cool slow cooker completely, spoon out any excess liquid, remove liner and toss.

By Reynolds KitchensR

Ingredients

• ✓ slow cooker liner
• new potato
• onion
• corned beef brisket
• apple juice
• thyme
• salt
• pepper
• cabbage
• apple
• rye bread
• butter
• gruyere cheese
• aluminum foil

Instructions

1. 1 Preheat broiler. Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
2. 2 Place the potatoes and onion in the prepared slow cooker. Top with the brisket, apple juice, thyme, salt and pepper.
3. 3 Cook on low for 4 hours. Add the cabbage and apples to the slow cooker; cook on low for an additional 2 hours.
4. 4 While the corned beef cooks, place rye bread on a baking sheet lined with Reynolds Wrap® Foil. Spread bread with 2 tablespoons butter and broil 4 to 5 inches from heat 1 to 2 minutes or until toasted. Sprinkle with Gruyere cheese. Broil 1 to 2 minutes more or until cheese melts and browns.
5. 5 Carefully remove lid to allow steam to escape. Remove corned beef from slow cooker and thinly slice across the grain. Place on a large platter with the vegetables and apples, and drizzle with broth from the slow cooker to serve. Serve with rye bread cheese toasts. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

By Reynolds KitchensR

Ingredients

• ✓ slow cooker liner
• cream cheese
• prepared cheese product
• broccoli
• salsa
• vegetable protein bits
• yukon gold potato
• chili powder
• black pepper
• parchment paper
• milk

Instructions

1. 1 For the Broccoli Cheese Dip: Place Reynolds KITCHENS® Slow Cooker Liner inside a 1 1/2- or 2-quart slow cooker bowl. Fit liner snugly against the bottom and sides; pull top of liner over rim of bowl. Combine cream cheese, cheese product, broccoli, salsa, and bacon-flavored bits; add to slow cooker.
2. 2 Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours. If no heat setting is available, cook for 3 hours.
3. 3 Potato Dippers: Cut potatoes into 1/4-inch-thick slices. Place slices in a large bowl and add enough cold water to cover. Let stand for 10 minutes.
4. 4 Preheat oven to 425 degrees F. Line a baking sheet with Reynolds KITCHENS® Pop-Up Parchment Sheet.
5. 5 Drain potatoes and pat dry with paper towels. Place potatoes in an even layer on the prepared baking sheet. Sprinkle with chili powder and black pepper. Bake potatoes 20 to 25 minutes or until lightly browned and slightly crisp. Makes 64 dippers.
6. 6 Stir dip before serving. Stir in some milk for a thinner consistency, if you like. Serve with Potato Dippers.

By Reynolds KitchensR

Ingredients

• ✓ slow cooker liner
• potato
• onion
• garlic
• cream of celery soup
• corn
• baby lima bean
• chicken broth
• white wine
• chicken broth
• lemon pepper seasoning
• cod
• whitefish fillet
• tomato
• nonfat dry milk powder

Instructions

1. 1 Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
2. 2 Combine potatoes, onion, garlic, cream of celery soup, corn, lima beans, broth, white wine and lemon-pepper seasoning.
3. 3 Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
4. 4 Meanwhile, thaw fish if frozen. Rinse fish; pat dry with paper towels.
5. 5 Place fish on the mixture in the cooker. If using low-heat setting, turn to high-heat setting. Cover and cook for 1 hour more. Add undrained tomatoes and nonfat dry milk powder to cooker, stirring gently to break up the fish. Carefully remove lid to allow steam to escape. Serve directly from slow cooker liner using a wooden or plastic utensil. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

By Reynolds KitchensR

Ingredients

• ✓ slow cooker liner
• ground beef
• green bell pepper
• onion
• red kidney bean
• tomato sauce
• tomato
• green chile
• chili seasoning mix
• cheddar cheese
• sour cream

Instructions

1. 1 Line a 5- to 6-quart slow cooker with a Reynolds Kitchen Slow Cooker Liner. Fit liner snugly against the bottom and sides of the bowl; pull top of liner over the rim. Set aside.
2. 2 Cook and stir ground beef, bell peppers, and onions in a large skillet over medium-high heat, stirring occasionally, until beef is browned and crumbly. Drain grease.
3. 3 Spoon beef mixture into the lined slow cooker. Add beans, tomato sauce, diced tomatoes and green chiles, and seasoning mix to beef mixture; stir gently with a wooden or plastic spoon.
4. 4 Cover and cook until hot and bubbly throughout, Low for 6 to 7 hours or High for 3 to 3 1/2 hours.
5. 5 Carefully remove the lid to allow steam to escape. Stir gently, then top with cheese and dollops of sour cream. Serve chili directly from the slow cooker liner.

By Reynolds KitchensR

Ingredients

• ✓ slow cooker liner
• onion
• light beer
• water
• pork loin roast
• chili powder
• cumin
• black pepper
• garlic powder
• barbecue sauce
• cider vinegar
• honey
• ginger
• whole wheat hamburger bun
• cabbage
• carrot
• olive oil
• lime zest
• lime juice
• jalapeno pepper
• honey
• salt
• black pepper

Instructions

1. 1 Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
2. 2 Combine onions and beer in prepared slow cooker. If necessary, cut meat so it will fit in cooker. In a small bowl, combine the chili powder, teaspoon cumin, black pepper, and garlic powder. Sprinkle the mixture evenly over all sides of meat; rub in with your fingers. Place meat in cooker.
3. 3 Cover and cook 8 to 10 hours on low or 5 hours on high.
4. 4 Transfer meat to a cutting board. Pull meat apart into shreds using two forks. Return meat to the slow cooker. Stir in barbecue sauce, vinegar, honey, teaspoon cumin, and ginger gently with a rubber spatula. Heat through.
5. 5 Spoon meat into buns with a slotted spoon. Drizzle with sauce mixture as desired. Top with Lime Carrot Slaw.
6. 6 Lime Carrot Slaw: Place a bag of pre-shredded cabbage and carrots into a large bowl. In a screw-top jar, combine olive oil; lime zest; lime juice; jalapeno; honey; salt; and black pepper. Cover and shake to combine. Stir into the cabbage mixture.

By Reynolds KitchensR

Ingredients

• ✓ slow cooker liner
• chicken breast
• onion
• red bell pepper
• green bell pepper
• salsa
• fajita seasoning mix
• cayenne pepper
• flour tortilla
• cheese
• tomato
• guacamole
• sour cream

Instructions

1. 1 Open Reynolds® Slow Cooker Liner and place it inside a 5- to 6 1/2-quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
2. 2 Place chicken in Reynolds® Slow Cooker Liner. Place onions and bell peppers on top of chicken.
3. 3 Mix salsa, fajita seasoning mix and cayenne pepper in a medium bowl. Pour over chicken. Place lid on slow cooker.
4. 4 Cook on LOW for 6 to 7 hours OR on HIGH for 3 to 4 hours until chicken is done.
5. 5 Carefully remove lid to allow steam to escape. Gently stir chicken and sauce with a plastic or wooden slotted spoon. Spoon 1/2 cup of chicken mixture into center of each tortilla; add desired toppings and fold tortilla over filling. Do not lift or transport liner with food inside. Cool slow cooker completely; remove Reynolds® Slow Cooker Liner and toss.

By Reynolds KitchensR

Ingredients

• ✓ slow cooker liner
• chicken breast
• olive oil
• salt
• black pepper
• water
• bbq sauce
• coleslaw mix
• mayonnaise
• red wine vinegar
• sugar
• sweet roll
• aluminum foil

Instructions

1. 1 Preheat the grill to high heat.
2. 2 Line a hot grill with Reynolds Wrap® Heavy Duty Aluminum Foil.
3. 3 Coat the chicken breasts with the oil and season on all sides with salt and pepper.
4. 4 Place the chicken breasts directly on the hot grill lined with foil and cook for 3 to 4 minutes on each side or until grill marks have formed.
5. 5 Transfer the chicken in a slow cooker lined with a Reynolds® Slow Cooker Liner and pour in water and BBQ sauce and cook on high heat for 3 hours or low heat for 5 hours.
6. 6 Pull the chicken apart using two forks until it is shredded and keep warm.
7. 7 Mix together the coleslaw mix, mayonnaise, vinegar, sugar and salt and pepper until combined.
8. 8 Serve the pulled chicken on sweet rolls and top off with some creamy coleslaw.

By Reynolds KitchensR