Ingredients
4 large sweet onions, thinly sliced (about 8 cups)4 large sweet red peppers, thinly sliced (about 6 cups)1/2 cup cider vinegar1/4 cup packed brown sugar2 tablespoons canola oil2 tablespoons honey2 teaspoons celery seed3/4 teaspoon crushed red pepper flakes1/2 teaspoon salt
Preparation
In a 5- or 6-qt. slow cooker, combine all ingredients. Cook, covered, on low 4-5 hours or until vegetables are tender. Serve with a slotted spoon.
