Cut the tops from the garlic bulbs and place in a slow cooker insert.

Drizzle oil over the garlic; cover and cook on high for five hours.

Boil the rotini pasta according to the directions on the package, or until al dente.

Toss the pasta with the garlic, garlic oil, and parsley.

Salt and pepper to taste

Combine the cannellini beans and tomatoes in a greased slow cooker insert.

Add the broth, onion, carrots, garlic, rosemary, parsley and thyme to the insert.

Cover and cook for four hours on high.

Add the spinach; continue cooking for 10 minutes.

Boil the small shell pasta according to package directions or until shells are al dente.

Add the carrots, celery, onion, spinach, garlic, stewed tomatoes, tomato paste, broth, and Old Bay to an oiled slow cooker insert.

Cover and cook on high for four hours.

Stir in the couscous and cook for an additional 20 minutes, or until the couscous is tender.

Spray the insert of a slow cooker with nonstick cooking spray.

Add the pork, shallots, raisins, sugar, vinegar, salt, and olive oil to the insert.

Cover and cook on high for five hours or until the pork is cooked through.

Put the cipollinis in the bottom of a greased slow cooker insert.

Sprinkle the garlic into the insert.

Add the artichokes and drizzle the oil over everything.

Sprinkle with salt; cover and cook on high for four hours.

Boil the penne pasta according to package directions or until al dente.

Sprinkle the dish with mozzarella before serving.

Heat the oil in a pan over medium heat.

Cook the garlic and onion until onion is translucent.

Transfer to an oiled slow cooker insert.

Add the sugar, vinegar, honey, tomatoes, pepper, broth, and oregano.

Cover and cook on high for four hours.

Pour the sauce in a food processor and blend.

Melt the butter in a pan over medium heat.

Sauté the onion until translucent.

Add the Arborio rice and wine, stirring until half of the liquid cooks off.

Transfer the mixture to a greased slow cooker insert.

Pour in the broth.

Cover and cook on high for two-and-a-half hours.

Add the shrimp, cooking for an additional 15 minutes of until the shrimp is curled in a “C.”

Heat the oil in a pan over medium-high heat.

Add the Arborio rice and broth; cook for 10 minutes.

Transfer the mixture to an oiled slow cooker insert.

Add the onion and bell peppers.

Cook on low for five hours. Stir in the cheese until it melts before serving.

Add the onion, Arborio rice, broth, and garlic to an oiled slow cooker insert.

Cover and cook for two hours on high.

Add the asparagus, cream, and milk; cook for an additional 30 minutes.

Sprinkle the parmesan cheese over the risotto and let it sit for a few minutes before serving.