21 Delicious Westbend Slow Cooker Recipes for Busy Weeknights

Unwind after a long day with the magic of your Westbend slow cooker, transforming simple ingredients into mouthwatering meals with minimal effort. Whether you’re craving cozy comfort food or quick, healthy dinners, our roundup of 21 delicious recipes has something for every busy weeknight. Dive in and discover how easy it is to fill your evenings with flavor—no fuss required!

Slow Cooker Beef Stew

Every time the weather decides to throw us a curveball, there’s nothing like a hearty slow cooker beef stew to save the day. It’s like a warm hug from your grandma, if your grandma was a culinary wizard who knew her way around a slow cooker.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1/4 cup all-purpose flour
• 2 tbsp clarified butter
• 4 cups beef stock, preferably homemade
• 1 cup dry red wine
• 3 cloves garlic, minced
• 2 large carrots, peeled and diced into 1/2-inch pieces
• 2 stalks celery, diced into 1/2-inch pieces
• 1 large yellow onion, diced
• 2 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 1 tbsp tomato paste
• 1 tsp fresh thyme leaves
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. In a large bowl, toss the beef cubes with flour until evenly coated.
2. Heat the clarified butter in a large skillet over medium-high heat. Add the beef in batches, searing each side for 2-3 minutes until a deep brown crust forms. Transfer to the slow cooker.
3. Deglaze the skillet with the red wine, scraping up any browned bits, and pour into the slow cooker.
4. Add the beef stock, garlic, carrots, celery, onion, potatoes, tomato paste, thyme, and bay leaf to the slow cooker. Season with salt and pepper.
5. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is fork-tender.
6. Remove the bay leaf before serving. Taste and adjust seasoning if necessary.

With its melt-in-your-mouth beef and velvety-rich broth, this stew is a masterpiece of comfort food. Serve it over a bed of creamy mashed potatoes or with a crusty loaf of bread to soak up every last drop of that delicious gravy.

Crockpot Chicken and Dumplings

Zesty and oh-so-cozy, this Crockpot Chicken and Dumplings is like a warm hug on a chilly evening, minus the awkward back patting. It’s the lazy chef’s dream—dump, set, forget, and voilà, comfort in a bowl!

Ingredients

• 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1 cup all-purpose flour, sifted
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups chicken stock, preferably homemade
• 1 cup heavy cream
• 2 tsp fresh thyme leaves
• 1 tsp smoked paprika
• 1 bay leaf
• 1 cup frozen peas
• 1 cup carrots, diced into 1/2-inch pieces
• Salt and freshly ground black pepper, to season

Instructions

1. In a large skillet over medium-high heat, melt the clarified butter until it shimmers. Add the chicken thighs, seasoning each side with salt and pepper, and sear until golden brown, about 4 minutes per side. Transfer to the crockpot.
2. In the same skillet, sauté the onion and garlic until translucent, about 3 minutes. Sprinkle with flour, stirring constantly to create a roux, and cook for 2 minutes to remove the raw flour taste.
3. Gradually whisk in the chicken stock, ensuring no lumps remain. Bring to a simmer, then pour over the chicken in the crockpot.
4. Add the heavy cream, thyme, smoked paprika, bay leaf, peas, and carrots to the crockpot. Stir gently to combine.
5. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and shreds easily with a fork.
6. Remove the bay leaf. Shred the chicken directly in the pot using two forks. Season with additional salt and pepper if needed.
7. For the dumplings, in a medium bowl, combine 1 cup all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt. Stir in 1/2 cup milk and 2 tbsp melted butter until just combined. Drop tablespoon-sized dollops of dough onto the surface of the stew.
8. Cover and cook on high for 30 minutes, or until the dumplings are cooked through and fluffy.

Mmm, the dumplings are pillowy clouds floating atop a rich, velvety stew, with the chicken so tender it practically melts in your mouth. Serve it in hollowed-out bread bowls for an edible dish that’s as fun as it is delicious!

Slow Cooker Pulled Pork

Feast your eyes (and eventually your stomach) on this no-fuss, all-flavor Slow Cooker Pulled Pork that’s about to make your weeknights a whole lot tastier. Perfect for those who think ‘slow cooking’ is just a fancy term for ‘magic.’

Ingredients

• 4 lbs pork shoulder, trimmed of excess fat
• 1 cup homemade barbecue sauce
• 1/2 cup apple cider vinegar
• 1/4 cup dark brown sugar, packed
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1 tsp sea salt
• 1 tsp freshly ground black pepper
• 1 cup chicken stock, low-sodium

Instructions

1. In a small bowl, whisk together the barbecue sauce, apple cider vinegar, dark brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, sea salt, and black pepper to create the marinade.
2. Place the pork shoulder in the slow cooker and pour the marinade over it, ensuring the meat is fully coated. Tip: For deeper flavor, let the pork marinate overnight in the fridge, but if you’re short on time, even 30 minutes will do.
3. Add the chicken stock to the slow cooker, pouring it around the sides to avoid washing off the marinade.
4. Cover and cook on low for 8 hours or on high for 4 hours, until the pork is fork-tender. Tip: Resist the urge to peek! Every lift of the lid adds 15 minutes to your cooking time.
5. Once cooked, remove the pork from the slow cooker and shred it using two forks. Tip: For extra juicy pulled pork, mix some of the cooking liquid back into the shredded meat.
6. Return the shredded pork to the slow cooker and stir to combine with the remaining sauce. Cook on warm for an additional 30 minutes to let the flavors meld.

Succulent doesn’t even begin to cover it—this pulled pork is a symphony of smoky, sweet, and spicy notes that’ll have you dreaming about leftovers. Serve it piled high on brioche buns with a side of pickled jalapeños for a kick, or go rogue and top your morning avocado toast with it.

Westbend Slow Cooker Chili

Now, let’s dive into a chili that’s so effortlessly delicious, it practically cooks itself while you binge-watch your favorite show. This Westbend Slow Cooker Chili is the ultimate set-it-and-forget-it meal, packed with bold flavors and a kick that’ll make your taste buds dance.

Ingredients

• 1.5 lbs ground beef, 80/20 blend
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 2 cups beef stock
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper, freshly ground
• 1/4 tsp cayenne pepper
• 1 tbsp olive oil

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add ground beef, breaking it apart with a wooden spoon, and cook until browned, about 5-7 minutes. Tip: Drain excess fat for a leaner chili.
2. Transfer the browned beef to your slow cooker. Add the diced onion, minced garlic, and diced red bell pepper to the same skillet. Sauté for 3-4 minutes until softened, then add to the slow cooker.
3. Stir in the kidney beans, black beans, crushed tomatoes, beef stock, chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper into the slow cooker. Tip: For deeper flavor, toast the spices in a dry skillet before adding.
4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Tip: Stir occasionally to prevent sticking and ensure even cooking.
5. Once cooking is complete, taste and adjust seasoning if necessary. Serve hot.

Who knew patience could taste so good? This chili boasts a rich, hearty texture with layers of smoky, spicy flavors that meld beautifully over time. For a fun twist, serve it over a baked potato or with a side of cornbread for dipping.

Slow Cooker Mac and Cheese

Dive into the creamy, dreamy world of comfort food with this Slow Cooker Mac and Cheese that’s so easy, it practically makes itself while you binge-watch your favorite show. Perfect for those days when you want to hug your stomach with cheesy goodness without hugging the stove all day.

Ingredients

• 16 oz elbow macaroni, uncooked
• 4 cups sharp cheddar cheese, freshly grated
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup unsalted butter, melted
• 1 tsp dry mustard powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. In a 6-quart slow cooker, combine the uncooked elbow macaroni, grated sharp cheddar cheese, whole milk, heavy cream, and melted unsalted butter.
2. Whisk in the dry mustard powder, smoked paprika, cayenne pepper, kosher salt, and freshly ground black pepper until evenly distributed.
3. Cover and cook on LOW for 2 hours, stirring every 30 minutes to prevent sticking and ensure even cooking. Tip: For an extra creamy texture, add a splash of milk during the last 30 minutes if the mixture seems too thick.
4. After 2 hours, check the macaroni for doneness; it should be tender but still firm to the bite. If needed, cook for an additional 15-30 minutes. Tip: Avoid overcooking to prevent the pasta from becoming mushy.
5. Once the macaroni is perfectly cooked, give the mixture a final stir to blend all the cheesy, creamy goodness. Tip: For a golden, crispy top, transfer the mac and cheese to a broiler-safe dish and broil for 2-3 minutes until bubbly and slightly browned.

Heavenly doesn’t even begin to describe the velvety texture and the bold, cheesy flavor with just a hint of spice. Serve it straight from the slow cooker for a no-fuss family dinner, or dress it up with crispy bacon bits and a sprinkle of chives for a gourmet twist at your next potluck.

Crockpot Beef Stroganoff

Now, let’s dive into the heartwarming embrace of Crockpot Beef Stroganoff, where tender beef meets creamy, dreamy sauce in a slow dance of flavors. It’s the kind of dish that whispers sweet nothings to your taste buds, promising comfort with every spoonful.

Ingredients

• 1.5 lbs beef chuck roast, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1 cup beef stock, low-sodium
• 1 tbsp Worcestershire sauce
• 1 cup sour cream, full-fat
• 2 tbsp all-purpose flour
• 12 oz wide egg noodles
• Fresh parsley, chopped (for garnish)
• Sea salt and freshly ground black pepper, to season

Instructions

1. Season the beef cubes generously with sea salt and freshly ground black pepper.
2. In a large skillet over medium-high heat, melt the clarified butter. Sear the beef cubes in batches until deeply browned on all sides, about 3-4 minutes per batch. Transfer to the crockpot.
3. In the same skillet, sauté the diced onion until translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Add the sliced cremini mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5 minutes.
5. Stir in the Dijon mustard and smoked paprika, then pour in the beef stock and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet.
6. Transfer the skillet contents to the crockpot, cover, and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is fork-tender.
7. In a small bowl, whisk together the sour cream and flour until smooth. Stir this mixture into the crockpot during the last 30 minutes of cooking to thicken the sauce.
8. Meanwhile, cook the wide egg noodles according to package instructions until al dente. Drain and set aside.
9. Serve the beef stroganoff over the cooked egg noodles, garnished with chopped fresh parsley.

Absolutely divine, this Crockpot Beef Stroganoff boasts a velvety sauce clinging to succulent beef and tender noodles, with a hint of smokiness from the paprika. For a twist, try serving it over a bed of creamy mashed potatoes or alongside a crisp, green salad for contrast.

Slow Cooker Turkey Breast

Slow cookers, unite! If you’ve ever dreamed of achieving turkey breast so tender it practically whispers sweet nothings to your fork, you’re in the right place. This recipe is your ticket to juicy, flavorful bliss with minimal effort—because who has time for fussy recipes on a lazy Sunday?

Ingredients

• 1 (4 to 5-pound) bone-in, skin-on turkey breast
• 2 tablespoons clarified butter, melted
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup low-sodium chicken stock
• 2 cloves garlic, minced
• 1 medium yellow onion, thinly sliced

Instructions

1. Preheat your slow cooker on the high setting for 20 minutes to ensure it’s perfectly warmed up.
2. In a small bowl, combine the melted clarified butter, rosemary, thyme, kosher salt, and black pepper to create a fragrant herb rub.
3. Pat the turkey breast dry with paper towels, then generously coat it with the herb rub, making sure to get under the skin for maximum flavor.
4. Place the thinly sliced onion and minced garlic at the bottom of the slow cooker, then lay the turkey breast on top, skin side up.
5. Pour the chicken stock around the turkey, being careful not to wash away the herb rub.
6. Cover and cook on low for 6 to 7 hours, or until the internal temperature reaches 165°F when checked with a meat thermometer at the thickest part.
7. For a golden, crispy skin, transfer the turkey breast to a baking sheet and broil on high for 3 to 5 minutes, watching closely to prevent burning.
8. Let the turkey rest for 10 minutes before slicing to allow the juices to redistribute.

Every bite of this slow cooker turkey breast is a melody of moist, herb-infused meat with a hint of garlic and onion sweetness. Serve it atop a rustic bread slice smeared with avocado for an open-faced sandwich that’ll make your taste buds sing.

Westbend Slow Cooker Pot Roast

Craving a dish that’s as forgiving as your favorite sweatpants? Let’s talk about turning a humble chuck roast into a melt-in-your-mouth masterpiece with minimal effort and maximum flavor.

Ingredients

• 3 lbs beef chuck roast, well-marbled
• 2 tbsp clarified butter
• 1 large yellow onion, thinly sliced
• 4 garlic cloves, minced
• 2 cups beef stock, reduced-sodium
• 1 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 3 large carrots, peeled and cut into 2-inch pieces
• 2 celery stalks, cut into 2-inch pieces
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• Salt and freshly ground black pepper, to season

Instructions

1. Season the beef chuck roast generously with salt and freshly ground black pepper on all sides.
2. Heat the clarified butter in a large skillet over medium-high heat until shimmering. Sear the roast on all sides until deeply browned, about 4-5 minutes per side. Transfer to the slow cooker.
3. In the same skillet, add the thinly sliced yellow onion and minced garlic. Sauté until softened and fragrant, about 3 minutes. Deglaze the skillet with beef stock, scraping up any browned bits.
4. Stir in the Worcestershire sauce, tomato paste, and smoked paprika until well combined. Pour this mixture over the roast in the slow cooker.
5. Add the carrots, celery, rosemary, and thyme around the roast. Cover and cook on low for 8 hours, or until the meat is fork-tender.
6. Once cooked, remove the roast and vegetables from the slow cooker. Let the roast rest for 10 minutes before slicing.
7. Skim any excess fat from the cooking liquid and adjust seasoning if necessary. Serve the sliced roast with the vegetables and cooking liquid as a gravy.

Perfectly tender and packed with deep, savory flavors, this pot roast is a weeknight hero. Try serving it over a bed of creamy mashed potatoes or alongside a crisp green salad for a meal that’s as comforting as it is impressive.

Slow Cooker Honey Garlic Chicken

Kickstart your taste buds with this effortlessly delicious Slow Cooker Honey Garlic Chicken that’s about to become your weeknight hero. Imagine tender, juicy chicken swimming in a sticky, sweet, and slightly spicy sauce that’s so good, you’ll want to bathe in it (but please, don’t).

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1/3 cup raw, unfiltered honey
• 1/4 cup low-sodium soy sauce
• 3 tbsp organic ketchup
• 2 tbsp extra-virgin olive oil
• 4 cloves garlic, minced
• 1 tsp freshly grated ginger
• 1/2 tsp crushed red pepper flakes
• 1 tbsp cornstarch
• 2 tbsp cold water
• 1 tbsp toasted sesame seeds
• 2 scallions, thinly sliced

Instructions

1. In a medium bowl, whisk together honey, soy sauce, ketchup, olive oil, minced garlic, grated ginger, and red pepper flakes until fully combined.
2. Place chicken thighs in the slow cooker and pour the honey garlic mixture over them, ensuring each piece is well-coated.
3. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until chicken is fork-tender.
4. In a small bowl, dissolve cornstarch in cold water to create a slurry. Stir into the slow cooker to thicken the sauce.
5. Cover and cook for an additional 15 minutes on HIGH, until sauce has thickened to a glossy, sticky consistency.
6. Garnish with toasted sesame seeds and sliced scallions before serving.

Outrageously tender and packed with layers of flavor, this chicken is a dream over steamed jasmine rice or nestled in a warm tortilla for a fusion twist. The sauce? Absolutely spoon-worthy.

Crockpot Vegetable Soup

Zesty and vibrant, this Crockpot Vegetable Soup is like a hug in a bowl, perfect for those days when you want to feel wholesome without spending hours in the kitchen. It’s a lazy chef’s dream, packed with flavors that sing in harmony, proving that good things indeed come to those who wait (or, in this case, let the crockpot do all the work).

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 large carrots, peeled and sliced into 1/4-inch rounds
• 2 celery stalks, diced
• 1 red bell pepper, seeded and chopped
• 1 zucchini, quartered lengthwise and sliced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (14.5 oz) diced tomatoes, with juice
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 2 cups baby spinach, loosely packed
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium heat. Add the finely diced yellow onion and minced garlic, sautéing until translucent, about 5 minutes.
2. Transfer the sautéed onion and garlic to the crockpot. Add the sliced carrots, diced celery, chopped red bell pepper, quartered and sliced zucchini, and green beans to the crockpot.
3. Pour in the diced tomatoes with their juice and the vegetable broth. Stir in the dried thyme, dried basil, and smoked paprika. Season with salt and freshly ground black pepper to taste.
4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until all vegetables are tender.
5. Stir in the loosely packed baby spinach and chopped fresh parsley during the last 10 minutes of cooking, allowing the spinach to wilt and the parsley to infuse its flavor.

Tender vegetables swim in a richly flavored broth, with each spoonful offering a comforting melody of garden-fresh goodness. Serve this soup with a crusty loaf of bread for dipping, or top with a sprinkle of grated Parmesan for an extra layer of umami delight.

Slow Cooker BBQ Ribs

Nothing says ‘weekend vibes’ like the smell of BBQ ribs slow-cooking to perfection while you pretend to be productive. These ribs are so tender, they’ll practically fall off the bone if you look at them too hard—ideal for when you want to impress without the stress.

Ingredients

• 2 racks of pork baby back ribs, membrane removed
• 1 cup of high-quality BBQ sauce, divided
• 1/4 cup of dark brown sugar, packed
• 2 tbsp of smoked paprika
• 1 tbsp of garlic powder
• 1 tbsp of onion powder
• 1 tsp of cayenne pepper
• 1/2 tsp of freshly ground black pepper
• 1/2 tsp of sea salt

Instructions

1. Preheat your slow cooker to the low setting, ensuring it’s ready to embrace the ribs with warmth.
2. In a small bowl, whisk together the dark brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and sea salt to create a dry rub.
3. Generously apply the dry rub to both sides of the ribs, massaging it in as if you’re giving them a spa treatment they’ll never forget.
4. Place the ribs in the slow cooker, standing them up against the sides with the meaty part facing outward, to ensure even cooking.
5. Cover and cook on low for 6 hours, resisting the urge to peek, as this lets the heat escape and increases cooking time.
6. After 6 hours, carefully remove the ribs from the slow cooker and place them on a foil-lined baking sheet.
7. Brush the ribs with 1/2 cup of BBQ sauce, then broil in the oven at 450°F for 5 minutes, or until the sauce is caramelized and bubbly.
8. Flip the ribs, brush with the remaining 1/2 cup of BBQ sauce, and broil for another 5 minutes.
9. Let the ribs rest for 10 minutes before slicing, allowing the juices to redistribute for maximum flavor.

Heavenly doesn’t even begin to cover it—these ribs are a smoky, sweet, and slightly spicy masterpiece with a texture that’s fall-off-the-bone perfection. Serve them atop a pile of creamy coleslaw for a crunch contrast, or go full carnivore and pair with grilled corn slathered in herb butter.

Westbend Slow Cooker Lentil Soup

Absolutely nothing warms the soul quite like a hearty bowl of lentil soup, especially when it’s been lazily simmering to perfection in your Westbend slow cooker. This dish is the culinary equivalent of a cozy blanket on a chilly evening—simple, comforting, and utterly satisfying.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 4 cups low-sodium vegetable broth
• 1 bay leaf
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to season
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley, for garnish

Instructions

1. Heat the extra-virgin olive oil in a skillet over medium heat. Add the finely diced yellow onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic, diced carrots, and celery, cooking for an additional 3 minutes until the vegetables begin to soften.
3. Transfer the sautéed vegetables to the Westbend slow cooker. Add the rinsed green lentils, low-sodium vegetable broth, bay leaf, ground cumin, and smoked paprika. Season lightly with salt and freshly ground black pepper.
4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the lentils are tender but not mushy.
5. Once cooked, remove the bay leaf and stir in the fresh lemon juice for a bright finish.
6. Ladle the soup into bowls and garnish with chopped fresh parsley before serving.

Kick back and savor the rich, earthy flavors and velvety texture of this lentil soup, a testament to the magic of slow cooking. For an extra touch of indulgence, serve with a dollop of Greek yogurt or a side of crusty artisan bread.

Slow Cooker Chicken Tacos

Who knew that your slow cooker could be the secret weapon to taco night? These Slow Cooker Chicken Tacos are so effortlessly delicious, they’ll have you doing a happy dance around the kitchen—no fancy skills required, just a love for flavor-packed, tender chicken that practically shreds itself.

Ingredients

• 2 lbs boneless, skinless chicken thighs, pasture-raised
• 1 cup homemade chicken stock, reduced-sodium
• 1/4 cup freshly squeezed lime juice
• 2 tbsp extra-virgin olive oil
• 1 tbsp smoked paprika
• 2 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp chipotle chili powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 corn tortillas, warmed
• 1/2 cup cilantro leaves, finely chopped
• 1/2 cup red onion, thinly sliced
• 1 avocado, sliced
• 1/4 cup crumbled queso fresco
• Lime wedges, for serving

Instructions

1. In a slow cooker, combine chicken thighs, chicken stock, lime juice, olive oil, smoked paprika, ground cumin, garlic powder, onion powder, chipotle chili powder, sea salt, and black pepper.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is fork-tender and easily shreds.
3. Using two forks, shred the chicken directly in the slow cooker, allowing it to soak up the flavorful juices.
4. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and slightly charred.
5. Assemble the tacos by placing a generous amount of shredded chicken on each tortilla, then topping with cilantro, red onion, avocado slices, and crumbled queso fresco.
6. Serve immediately with lime wedges on the side for an extra zesty kick.

Did we mention how the chicken turns out so juicy and flavorful, it’s like a party in your mouth? Serve these tacos with a side of charred corn and a cold cerveza for the ultimate taco night experience.

Crockpot Apple Butter

Today is ‘2025-08-17 03:31:46.047217’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Crockpot Apple Butter’ using the structure below.

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Write a short 2-3 sentence intro, The first word of your introduction must begin with the letter ‘T’. Do not display the title. Start directly with the introduction.

Ingredients

• 5 lbs of organic, tart apples (like Granny Smith), peeled, cored, and finely chopped
• 1 cup of pure cane sugar
• 1/2 cup of dark brown sugar, packed
• 1 tbsp of ground cinnamon
• 1/2 tsp of ground cloves
• 1/2 tsp of ground allspice
• 1/4 tsp of fine sea salt
• 1 tbsp of pure vanilla extract

Instructions

1. In a large crockpot, combine the chopped apples, pure cane sugar, dark brown sugar, ground cinnamon, ground cloves, ground allspice, and fine sea salt. Stir well to ensure the apples are evenly coated with the spices and sugars.
2. Cover the crockpot and cook on low heat for 10 hours, stirring occasionally to prevent sticking. The apples should become very soft and the mixture should thicken.
3. After 10 hours, remove the lid and stir in the pure vanilla extract. Continue to cook uncovered on low heat for an additional 2 hours, or until the mixture has reached a thick, spreadable consistency.
4. For a smoother texture, use an immersion blender to puree the apple butter until smooth. Alternatively, you can carefully transfer the mixture to a blender and puree in batches.
5. Allow the apple butter to cool completely before transferring it to sterilized jars. Store in the refrigerator for up to 3 weeks or freeze for longer storage.

Mmm, the aroma of this Crockpot Apple Butter is irresistible, with its deep, caramelized apple flavor and warm spices. The texture is luxuriously smooth, making it perfect for spreading on toast, swirling into yogurt, or even as a glaze for roasted meats. Get creative and enjoy this versatile condiment in countless ways!

Slow Cooker Mashed Potatoes

Unbelievable as it may seem, these slow cooker mashed potatoes are about to become the MVP of your dinner table, effortlessly creamy and ridiculously easy to whip up while you pretend to have your life together.

Ingredients

• 3 lbs Yukon Gold potatoes, peeled and quartered
• 1 cup heavy cream, warmed
• 1/2 cup clarified butter
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 1/4 cup sour cream

Instructions

1. Place the peeled and quartered Yukon Gold potatoes into the slow cooker.
2. Add enough water to the slow cooker to just cover the potatoes.
3. Cover and cook on high for 3 hours or until the potatoes are fork-tender.
4. Drain the potatoes thoroughly and return them to the slow cooker.
5. In a small saucepan, warm the heavy cream and clarified butter over low heat until the butter is fully melted.
6. Add the minced garlic to the cream mixture and let it steep for 5 minutes to infuse the flavor.
7. Pour the cream mixture over the potatoes, then add the kosher salt and freshly ground black pepper.
8. Using a potato masher, mash the potatoes until smooth, then fold in the sour cream for extra richness.
9. For a smoother texture, pass the mashed potatoes through a ricer before serving.

Perfectly velvety with a hint of garlic, these mashed potatoes are a dreamy canvas for your favorite gravy or a daring dollop of truffle oil for those feeling fancy.

Westbend Slow Cooker Beef Brisket

Dive into the heart of comfort food with a dish that’s as forgiving as your slow cooker on a lazy Sunday. This beef brisket is the culinary equivalent of a warm hug, promising to turn your kitchen into the most coveted spot in the house.

Ingredients

• 3 lbs beef brisket, trimmed of excess fat
• 2 tbsp extra-virgin olive oil
• 1 cup beef stock, preferably homemade
• 1/2 cup dry red wine
• 3 cloves garlic, minced
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 large yellow onions, thinly sliced
• 2 carrots, peeled and cut into 1-inch pieces
• 2 celery stalks, cut into 1-inch pieces

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Season the beef brisket with kosher salt and freshly ground black pepper, then sear in the skillet for 4-5 minutes per side, until a deep brown crust forms.
3. Transfer the brisket to your slow cooker, fat side up.
4. In the same skillet, sauté the minced garlic, smoked paprika, and ground cumin for 30 seconds, just until fragrant.
5. Deglaze the skillet with the dry red wine, scraping up any browned bits, then pour over the brisket.
6. Add the beef stock, thinly sliced yellow onions, carrots, and celery to the slow cooker.
7. Cover and cook on low for 8 hours, or until the brisket is fork-tender.
8. Remove the brisket from the slow cooker and let it rest for 10 minutes before slicing against the grain.

Zesty and rich, this brisket falls apart with just a glance, its flavors deep and complex thanks to the slow dance with smoke and spice. Serve it atop a mound of creamy polenta or tucked into a crusty baguette for a sandwich that’ll make you the hero of any meal.

Slow Cooker Sausage and Peppers

Mmm, imagine coming home to the irresistible aroma of savory sausages and sweet bell peppers mingling in your slow cooker—this dish is like a warm hug from your kitchen.

Ingredients

• 1.5 lbs Italian sausage links, casings removed
• 3 large bell peppers, thinly sliced (mix of red, yellow, and green for color)
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup marinara sauce
• 1 tbsp extra-virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the sausage, breaking it apart with a wooden spoon, and cook until browned, approximately 5 minutes. Tip: Don’t overcrowd the skillet to ensure proper browning.
3. Transfer the browned sausage to the slow cooker, leaving any excess fat in the skillet.
4. In the same skillet, add the sliced onions and bell peppers, sautéing until they begin to soften, about 3 minutes. Tip: A pinch of salt here helps draw out moisture and enhances flavor.
5. Stir in the minced garlic, dried oregano, crushed red pepper flakes, sea salt, and black pepper, cooking for an additional 30 seconds until fragrant.
6. Pour the marinara sauce over the sausage in the slow cooker, then top with the sautéed vegetable mixture.
7. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: For the best texture, avoid lifting the lid during cooking.

Unbelievably tender and bursting with flavor, this dish pairs wonderfully with crusty bread or over a bed of creamy polenta for a comforting meal that’s sure to impress.

Crockpot Pumpkin Soup

Gather ’round, soup lovers and pumpkin enthusiasts, because we’re about to dive into a bowl of comfort that’s as easy as it is delicious. This Crockpot Pumpkin Soup is your ticket to flavor town, with minimal effort and maximum taste.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups roasted pumpkin puree
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• Salt, to taste

Instructions

1. Heat the extra-virgin olive oil in a skillet over medium heat. Add the finely diced yellow onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic to the skillet and cook for an additional 1 minute, stirring constantly to prevent burning.
3. Transfer the onion and garlic mixture to the crockpot. Add the roasted pumpkin puree, vegetable broth, heavy cream, ground cinnamon, ground nutmeg, and ground ginger. Stir to combine.
4. Cover and cook on low for 4 hours, allowing the flavors to meld together beautifully.
5. After cooking, use an immersion blender to puree the soup until smooth. For a silkier texture, strain the soup through a fine-mesh sieve.
6. Season with salt to taste, and serve hot. Tip: For an extra touch of elegance, garnish with a drizzle of cream and a sprinkle of cinnamon.

Mmm, the velvety texture of this soup is nothing short of luxurious, with a warm spice profile that hugs your soul. Serve it in hollowed-out mini pumpkins for a festive twist that’ll have your guests swooning.

Slow Cooker Corn on the Cob

Today’s the day we ditch the boiling pot and embrace the lazy genius of your slow cooker for the most tender, buttery corn on the cob you’ve ever had the pleasure of nibbling. Trust me, your future self will thank you for this no-fuss, all-flavor approach to summer’s golden treasure.

Ingredients

• 4 ears of fresh sweet corn, husks removed
• 1/2 cup unsalted butter, clarified
• 1/4 cup filtered water
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 2 sprigs of fresh thyme

Instructions

1. Place the clarified butter, filtered water, fine sea salt, and freshly ground black pepper into the slow cooker. Stir gently to combine.
2. Add the fresh sweet corn ears and fresh thyme sprigs to the slow cooker, ensuring the corn is evenly coated with the butter mixture.
3. Cover and cook on LOW for 3 hours, or until the corn is tender when pierced with a fork. Tip: For an extra flavor boost, baste the corn with the butter mixture halfway through cooking.
4. Once cooked, carefully remove the corn from the slow cooker using tongs. Tip: Let the corn sit for a minute before serving to allow the flavors to meld beautifully.
5. Serve the corn hot, garnished with additional fresh thyme if desired. Tip: For a smoky twist, lightly char the cooked corn on a grill for 1-2 minutes per side before serving.

The slow cooker method gifts you with corn that’s impossibly juicy, with each kernel bursting with buttery goodness. Elevate your next BBQ by serving these golden rods with a sprinkle of smoked paprika or a drizzle of truffle oil for an unforgettable side dish.

Westbend Slow Cooker Chicken Curry

Today, we’re diving into a dish that’s as easy as it is delicious, proving that your slow cooker is the unsung hero of your kitchen. This Westbend Slow Cooker Chicken Curry is the answer to your ‘what’s for dinner’ dilemma, blending bold flavors with the kind of hands-off cooking that lets you pretend you’re a culinary genius with minimal effort.

Ingredients

• 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1 cup full-fat coconut milk
• 2 tbsp clarified butter (ghee)
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 cup chicken stock, low-sodium
• 1 tbsp fresh lime juice
• 1/2 cup fresh cilantro, chopped
• Sea salt, to taste

Instructions

1. In a large skillet over medium heat, warm the clarified butter until shimmering. Add the diced onion, cooking until translucent, about 5 minutes.
2. Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
3. Sprinkle the curry powder, turmeric, cumin, and cayenne pepper over the onions, stirring to coat and toast the spices for 30 seconds.
4. Transfer the spiced onion mixture to your Westbend slow cooker. Add the chicken thighs, coconut milk, and chicken stock, stirring to combine.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and easily shreds with a fork.
6. Once cooked, remove the chicken thighs and shred them using two forks. Return the shredded chicken to the slow cooker, stirring to incorporate.
7. Finish with fresh lime juice and chopped cilantro, adjusting sea salt to taste before serving.

Rich in flavor and luxuriously creamy, this chicken curry is a testament to the magic of slow cooking. Serve it over a bed of steamed jasmine rice or with warm naan bread for a meal that’s as comforting as it is exotic.

Slow Cooker Chocolate Lava Cake

Today is ‘2025-08-17 03:35:00.595711’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Slow Cooker Chocolate Lava Cake’ using the structure below.

Tone: Use a playful, witty voice. Add light humor, bold phrasing, and fun energy throughout.

Write a short 2-3 sentence intro, The first word of your introduction must begin with the letter ‘T’. Do not display the title. Start directly with the introduction.

Ingredients

• 1 cup all-purpose flour, sifted
• 3/4 cup granulated sugar
• 6 tbsp unsweetened cocoa powder, Dutch-processed
• 2 tsp baking powder
• 1/4 tsp fine sea salt
• 1/2 cup whole milk
• 2 tbsp clarified butter, melted
• 1 tsp pure vanilla extract
• 1/2 cup dark chocolate chips, 60% cacao
• 1 cup boiling water

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, Dutch-processed cocoa powder, baking powder, and fine sea salt until well combined.
2. Add the whole milk, melted clarified butter, and pure vanilla extract to the dry ingredients. Stir until just combined, being careful not to overmix.
3. Fold in the dark chocolate chips gently to distribute evenly throughout the batter.
4. Grease the inside of your slow cooker with a thin layer of clarified butter to prevent sticking.
5. Pour the batter into the prepared slow cooker, spreading it evenly with a spatula.
6. Carefully pour the boiling water over the batter. Do not stir; the water will create a lava-like effect as it cooks.
7. Cover and cook on high for 1.5 to 2 hours, or until the top is set but the center remains slightly jiggly for that perfect lava flow.
8. Turn off the slow cooker and let the cake sit, covered, for 10 minutes before serving to allow the center to set slightly.

Serve this decadent slow cooker chocolate lava cake warm, with a scoop of vanilla bean ice cream melting over the top for an irresistible contrast of temperatures and textures. The rich, molten center paired with the tender cake is a chocolate lover’s dream come true.

Conclusion

Lovingly curated, this roundup of 21 Westbend slow cooker recipes is your ticket to easy, delicious weeknight dinners. Whether you’re craving comfort food or something new, there’s a dish here to delight. We’d love to hear which recipes become your favorites—drop us a comment below! And if you found this collection helpful, please share the love on Pinterest. Happy slow cooking!