Ingredients Jump to Instructions ↓

  1. Reynolds™ Slow Cooker Liners

  2. 4 slices bacon

  3. 4 1/2 cups Green Giant® Niblets® frozen whole kernel corn (from two 1-lb bags), thawed

  4. 1/2 medium red bell pepper, chopped (1/2 cup)

  5. 1/2 cup milk

  6. 1/4 cup butter or margarine, melted

  7. 1 teaspoon sugar

  8. 1/2 teaspoon salt

  9. 1/8 teaspoon pepper

  10. 1 container (8 oz) reduced-fat chive-and-onion cream cheese

Instructions Jump to Ingredients ↑

  1. Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.

  2. In 12-inch nonstick skillet, cook bacon over medium-high heat, turning occasionally, until crisp. Drain on paper towels. Crumble bacon.

  3. Mix corn, bell pepper, milk, butter, sugar, salt, pepper and half of the bacon in cooker. Refrigerate remaining bacon.

  4. Cover; cook on High heat setting 2 hours to 2 hours 30 minutes.

  5. Stir in cream cheese. Cook on High heat setting 10 minutes longer. Stir well; sprinkle with remaining bacon. Corn can be kept warm on Low heat setting up to 1 hour.


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