“I enjoy coming up with new ways to use my slow cooker in the kitchen. Serve this blueberry iced tea over ice and garnish with extra blueberries or, for fun, freeze blueberries in your ice cubes!” —Colleen Delawder, Herndon, Virginia
In 5-qt. slow cooker, combine water, blueberries, sugar and salt. Cover and cook on low heat 3 hours. Turn off slow cooker; add tea bags. Cover and let stand 5 minutes. Discard tea bags; Cool tea 2 hours; cool 2 hours. Strain and discard blueberries. Pour into pitcher; serve over ice cubes. If desired, top each serving with additional blueberries, lemon slices, and fresh mint leaves.