20 Delicious Westbend Slow Cooker Recipes for Busy Weeknights

Busy weeknights call for simple, hearty meals that practically cook themselves, and your Westbend slow cooker is the secret weapon you need. From cozy comfort foods to fresh, seasonal favorites, we’ve rounded up 20 delicious recipes that’ll save you time without skimping on flavor. Dive in and discover your next go-to dinner that’ll have everyone asking for seconds!

Slow Cooker Beef Stew

Yesterday, as the rain tapped gently against the window, I found myself craving something warm and comforting, a dish that would fill the kitchen with inviting aromas and promise a hearty meal with minimal fuss. Slow cooker beef stew, with its tender chunks of meat and rich, savory broth, seemed like the perfect answer to the dreary weather outside.

Ingredients

– Beef chuck – 2 lbs, cut into 1-inch cubes
– Carrots – 3, sliced into 1-inch pieces
– Potatoes – 2 large, diced into 1-inch cubes
– Beef broth – 4 cups
– Tomato paste – 2 tbsp
– Flour – ¼ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 2 tbsp

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Tip: Ensure the oil is hot enough to sear the beef properly, locking in flavors.
2. Add beef cubes to the skillet, seasoning with salt and pepper, and sear until browned on all sides, about 5 minutes. Transfer to the slow cooker.
3. Sprinkle flour over the beef in the slow cooker, tossing to coat evenly. This will help thicken the stew as it cooks.
4. Add carrots, potatoes, beef broth, and tomato paste to the slow cooker, stirring to combine. Tip: Layer the vegetables at the bottom for even cooking.
5. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is fork-tender. Tip: Resist the urge to stir too often to prevent the vegetables from becoming mushy.
6. Taste and adjust seasoning if necessary before serving.Velvety chunks of beef melt in your mouth, while the carrots and potatoes offer a slight bite, all swimming in a deeply flavorful broth. Serve it with a crusty loaf of bread to soak up every last drop, or over a bed of creamy mashed potatoes for an extra comforting twist.

Creamy Slow Cooker Chicken Alfredo

Perhaps there’s no greater comfort than coming home to the creamy, savory aroma of chicken alfredo that’s been simmering all day, ready to envelop you in its warmth. This dish, with its tender chicken and silky sauce, is a testament to the beauty of slow cooking.

Ingredients

• Chicken breasts – 2 lbs
• Heavy cream – 2 cups
• Parmesan cheese – 1 cup
• Garlic – 3 cloves
• Fettuccine – 12 oz
• Butter – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Place the chicken breasts in the slow cooker.
2. Pour the heavy cream over the chicken, ensuring it’s fully covered.
3. Add the minced garlic, salt, and black pepper to the slow cooker.
4. Cover and cook on low for 6 hours, or until the chicken is tender and easily shreds.
5. Remove the chicken from the slow cooker and shred it using two forks.
6. Return the shredded chicken to the slow cooker and stir in the Parmesan cheese until the sauce is smooth and creamy.
7. In a separate pot, cook the fettuccine according to the package instructions until al dente.
8. Drain the pasta and toss it with butter.
9. Serve the creamy chicken alfredo sauce over the buttered fettuccine.

Alfredo sauce clings to each strand of pasta, offering a rich and velvety bite with every forkful. For a twist, sprinkle with fresh parsley or serve alongside a crisp green salad to cut through the richness.

Slow Cooker Pulled Pork Sandwiches

Evenings like these call for something that simmers slowly, filling the air with warmth and anticipation. Slow cooker pulled pork sandwiches are that comforting embrace after a long day, tender and flavorful, waiting to be piled high on your favorite bun.

Ingredients

• Pork shoulder – 3 lbs
• BBQ sauce – 1 cup
• Brown sugar – ¼ cup
• Apple cider vinegar – 2 tbsp
• Salt – 1 tsp
• Pepper – ½ tsp

Instructions

1. Trim excess fat from the pork shoulder, leaving a thin layer for moisture.
2. In a small bowl, mix BBQ sauce, brown sugar, apple cider vinegar, salt, and pepper.
3. Place the pork shoulder in the slow cooker and pour the sauce mixture over it, ensuring it’s evenly coated.
4. Cover and cook on low for 8 hours, or until the pork is tender enough to shred easily with a fork.
5. Remove the pork from the slow cooker and shred it using two forks, discarding any large fat pieces.
6. Return the shredded pork to the slow cooker and mix it with the remaining sauce. Cook on low for an additional 30 minutes to absorb the flavors.
7. Serve the pulled pork on buns, topped with extra BBQ sauce if desired.

Kindly note how the pork melts in your mouth, a perfect balance of sweet and tangy, with just the right amount of bite from the vinegar. Try serving it with a crisp coleslaw on top for an added crunch that contrasts beautifully with the tender meat.

Slow Cooker Vegetable Soup

Now, as the gentle hum of the slow cooker fills the kitchen, let’s embrace the simplicity of a dish that feels like a warm hug on a quiet afternoon. This slow cooker vegetable soup is a testament to the beauty of letting ingredients speak for themselves, with minimal fuss and maximum comfort.

Ingredients

• Carrots – 2 cups, chopped
• Celery – 1 cup, chopped
• Onion – 1 cup, diced
• Tomatoes – 2 cups, diced
• Vegetable broth – 4 cups
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Place the chopped carrots, celery, and diced onion into the slow cooker.
2. Add the diced tomatoes on top of the vegetables.
3. Pour the vegetable broth over the vegetables, ensuring they are fully submerged.
4. Season with salt and black pepper, stirring gently to distribute the seasonings evenly.
5. Cover the slow cooker and set it to cook on low for 8 hours. Tip: For a richer flavor, sauté the onions and celery in a pan before adding them to the slow cooker.
6. After 8 hours, check the soup for seasoning and adjust if necessary. Tip: If the soup is too thick, add a little more broth or water to reach your desired consistency.
7. Serve hot. Tip: Garnish with fresh herbs like parsley or basil for an extra layer of flavor.

Once the soup is ready, you’ll notice how the vegetables have softened into a harmonious blend, their flavors deepened by the slow cooking process. The broth carries a subtle sweetness from the tomatoes, making each spoonful a comforting embrace. Consider serving it with a slice of crusty bread for dipping, or over a bed of cooked quinoa for added texture.

Slow Cooker Mac and Cheese

Today feels like the perfect day to share something comforting, a dish that wraps you in warmth with every bite. This slow cooker mac and cheese is simplicity itself, yet it holds the power to turn an ordinary day into something a little more special.

Ingredients

• Elbow macaroni – 2 cups
• Sharp cheddar cheese – 2 cups, shredded
• Whole milk – 1 cup
• Butter – ¼ cup
• Salt – ½ tsp

Instructions

1. Boil the elbow macaroni in salted water for 5 minutes, then drain. Tip: The pasta will finish cooking in the slow cooker, so undercooking it now prevents mushiness.
2. Grease the slow cooker with a bit of butter to prevent sticking.
3. Layer the drained macaroni, shredded cheddar cheese, and dots of butter in the slow cooker. Repeat until all ingredients are used.
4. Pour the whole milk evenly over the layers. Tip: Whole milk gives the creamiest texture, but you can substitute with half-and-half for extra richness.
5. Cover and cook on low for 2 hours, stirring once halfway through. Tip: Resist the urge to peek too often; keeping the lid on ensures even cooking.
6. After 2 hours, check the consistency. If it’s too thick, stir in a splash of milk.
7. Serve immediately. The mac and cheese will be luxuriously creamy, with the sharp cheddar offering a depth of flavor that’s both comforting and sophisticated. Try topping it with crispy breadcrumbs or a drizzle of truffle oil for an elegant twist.

Velvety and rich, this mac and cheese is a testament to the magic of slow cooking. It’s the kind of dish that invites you to pause, to savor each forkful, and perhaps, to share the pot with someone special.

Slow Cooker Chili

Evening light fades as the aroma of simmering spices fills the kitchen, a comforting promise of the meal to come. This slow cooker chili is a testament to the beauty of patience, where each ingredient melds into a harmonious blend over hours of gentle cooking.

Ingredients

• Ground beef – 1 lb
• Tomato sauce – 1 can (15 oz)
• Kidney beans – 1 can (15 oz), drained
• Chili powder – 2 tbsp
• Cumin – 1 tsp
• Salt – ½ tsp

Instructions

1. Brown the ground beef in a skillet over medium heat until no pink remains, about 5 minutes.
2. Transfer the browned beef to the slow cooker, ensuring to drain any excess fat.
3. Add the tomato sauce, drained kidney beans, chili powder, cumin, and salt to the slow cooker.
4. Stir all ingredients until well combined.
5. Cover and cook on low for 6 hours, stirring occasionally to prevent sticking.
6. Tip: For a deeper flavor, let the chili sit for 10 minutes after cooking before serving.
7. Tip: If the chili seems too thick, add a splash of water or broth to reach your desired consistency.
8. Tip: Garnish with shredded cheese or a dollop of sour cream for added richness.

Silky textures and a robust flavor profile make this chili a comforting embrace in a bowl. Serve it over a bed of rice or with a side of cornbread for a heartwarming meal that invites slow savoring.

Slow Cooker Honey Garlic Chicken

Zestfully, let’s embrace the quiet joy of preparing a meal that simmers to perfection with minimal fuss. This dish, a harmonious blend of sweet and savory, invites patience and rewards with tenderness.

Ingredients

• Chicken thighs – 4
• Honey – ¼ cup
• Soy sauce – ¼ cup
• Garlic – 3 cloves, minced
• Ketchup – 2 tbsp
• Dried oregano – ½ tsp

Instructions

1. Place chicken thighs at the bottom of the slow cooker.
2. In a small bowl, whisk together honey, soy sauce, minced garlic, ketchup, and dried oregano until well combined.
3. Pour the mixture over the chicken, ensuring each piece is evenly coated.
4. Cover and cook on low for 4 hours or on high for 2 hours, until the chicken is tender and reaches an internal temperature of 165°F.
5. Once cooked, carefully remove the chicken from the slow cooker and set aside.
6. Transfer the remaining sauce to a small saucepan and simmer over medium heat for 5-7 minutes, until slightly thickened.
7. Drizzle the thickened sauce over the chicken before serving.

Lusciously tender, the chicken falls apart at the slightest touch, its flavors deepened by the slow cooking process. Serve it atop a bed of steamed rice or alongside roasted vegetables for a meal that feels both comforting and effortlessly elegant.

Slow Cooker Pot Roast

There’s something deeply comforting about the aroma of a slow cooker pot roast filling the house, a gentle reminder of home and warmth. This dish, with its tender meat and rich flavors, is a testament to the beauty of simplicity and patience in cooking.

Ingredients

• Beef chuck roast – 3 lbs
• Carrots – 4, sliced
• Potatoes – 4, quartered
• Beef broth – 2 cups
• Garlic powder – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Place the beef chuck roast in the slow cooker.
2. Add the sliced carrots and quartered potatoes around the roast.
3. Pour the beef broth over the roast and vegetables.
4. Sprinkle the garlic powder, salt, and black pepper evenly over the top.
5. Cover the slow cooker and set it to cook on low for 8 hours. Tip: For the best flavor, avoid lifting the lid during cooking.
6. After 8 hours, check the roast for tenderness. It should easily pull apart with a fork. Tip: If the meat isn’t tender enough, continue cooking for an additional 30 minutes.
7. Once done, remove the roast and vegetables from the slow cooker. Tip: Let the roast rest for 10 minutes before slicing to retain its juices.

Now, the slow cooker pot roast is ready to serve, its meat falling apart at the slightest touch, enveloped in a deeply savory broth. Pair it with a slice of crusty bread to soak up the flavorful juices, or over a bed of mashed potatoes for an extra comforting meal.

Slow Cooker BBQ Ribs

There’s something deeply comforting about the way slow-cooked ribs fall off the bone, a testament to patience and the magic of low heat. Today, let’s embrace the simplicity of letting time do most of the work, transforming humble ingredients into something unforgettable.

Ingredients

• Pork ribs – 2 lbs
• BBQ sauce – 1 cup
• Brown sugar – 2 tbsp
• Paprika – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your slow cooker on the low setting for 15 minutes.
2. While the slow cooker warms, mix brown sugar, paprika, salt, and black pepper in a small bowl to create a dry rub.
3. Generously apply the dry rub to all sides of the pork ribs, ensuring even coverage.
4. Place the seasoned ribs into the slow cooker, arranging them so they fit comfortably without overlapping.
5. Cover the slow cooker and cook on low for 8 hours, resisting the urge to peek, as this lets heat escape.
6. After 8 hours, carefully remove the ribs from the slow cooker and place them on a baking sheet.
7. Brush the ribs with BBQ sauce, covering all surfaces for a glossy, flavorful finish.
8. Broil the sauced ribs in the oven at 400°F for 5 minutes, or until the sauce begins to caramelize.
9. Let the ribs rest for 5 minutes before serving to allow the juices to redistribute.

Glazed to perfection, these ribs offer a melt-in-your-mouth tenderness, with a smoky sweetness that pairs beautifully with a crisp coleslaw or atop a pile of creamy mashed potatoes. The caramelized edges provide a delightful contrast to the succulent meat, making each bite a complex dance of textures and flavors.

Slow Cooker Lentil Soup

Now, as the evening light fades, there’s something deeply comforting about the idea of a slow cooker quietly working its magic on a pot of lentil soup. It’s a dish that doesn’t rush, much like the pace of a quiet afternoon spent in reflection.

Ingredients

• Lentils – 1 cup
• Carrots – 2, chopped
• Celery – 2 stalks, chopped
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Vegetable broth – 4 cups
• Olive oil – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Cumin – 1 tsp

Instructions

1. Heat olive oil in a pan over medium heat until shimmering, about 2 minutes.
2. Add diced onion, chopped carrots, and celery to the pan. Cook until the onion is translucent, about 5 minutes.
3. Stir in minced garlic and cumin, cooking for another minute until fragrant.
4. Transfer the vegetable mixture to the slow cooker.
5. Add lentils, vegetable broth, salt, and black pepper to the slow cooker. Stir to combine.
6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender.
7. Once cooked, taste and adjust seasoning if necessary.

Once ready, the soup will have a hearty texture, with the lentils perfectly soft but not mushy. The cumin adds a warm depth, making it ideal for serving with a slice of crusty bread or a dollop of yogurt for a creamy contrast.

Slow Cooker Chicken Tacos

On a quiet evening, when the hustle of the day fades into the background, there’s something deeply comforting about the simplicity of slow cooker chicken tacos. The gentle simmer of ingredients melding together over hours promises a meal that’s both effortless and satisfying.

Ingredients

• Chicken breasts – 2 lbs
• Taco seasoning – 2 tbsp
• Chicken broth – 1 cup
• Salsa – 1 cup

Instructions

1. Place the chicken breasts in the slow cooker.
2. Sprinkle the taco seasoning evenly over the chicken.
3. Pour the chicken broth and salsa over the chicken.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shreds with a fork.
5. Remove the chicken from the slow cooker and shred it using two forks.
6. Return the shredded chicken to the slow cooker and stir to coat with the cooking liquid.
7. Let it sit for 10 minutes on the warm setting to absorb the flavors.

Every bite of these tacos is a tender, flavorful journey, with the chicken soaking up the rich, spicy broth. Serve them on warm corn tortillas with a sprinkle of fresh cilantro and a squeeze of lime for a bright finish.

Slow Cooker Beef and Broccoli

Amidst the quiet hum of the morning, there’s something deeply comforting about preparing a meal that simmers gently throughout the day, filling the home with inviting aromas.

Ingredients

• Beef chuck roast – 1.5 lbs
• Soy sauce – ½ cup
• Brown sugar – ⅓ cup
• Beef broth – 1 cup
• Garlic – 4 cloves, minced
• Broccoli florets – 3 cups
• Cornstarch – 2 tbsp

Instructions

1. Place the beef chuck roast in the slow cooker.
2. In a bowl, whisk together soy sauce, brown sugar, beef broth, and minced garlic. Pour over the beef.
3. Cover and cook on low for 7 hours or until the beef is tender enough to shred with a fork.
4. Remove the beef from the slow cooker and shred it. Tip: Use two forks for easier shredding.
5. Return the shredded beef to the slow cooker.
6. In a small bowl, mix cornstarch with 2 tbsp of water until smooth. Stir into the slow cooker to thicken the sauce.
7. Add the broccoli florets. Tip: For crispier broccoli, add it during the last 30 minutes of cooking.
8. Cover and cook on high for an additional 30 minutes or until the broccoli is tender. Tip: Stir occasionally to ensure even cooking.

Comforting and hearty, this dish pairs the tenderness of slow-cooked beef with the crisp freshness of broccoli. Serve it over a bed of steamed rice or noodles for a complete meal that soothes the soul.

Slow Cooker Mashed Potatoes

There’s something deeply comforting about the simplicity of mashed potatoes, especially when they’re made in a slow cooker, allowing their creamy texture to develop over hours. This method not only frees up your stove but also infuses the potatoes with a warmth that’s hard to achieve otherwise.

Ingredients

• Potatoes – 3 lbs
• Butter – ½ cup
• Milk – 1 cup
• Salt – 1 tsp

Instructions

1. Peel and cube the potatoes into 1-inch pieces.
2. Place the potatoes in the slow cooker and add enough water to just cover them.
3. Cover and cook on high for 3 hours or until the potatoes are tender when pierced with a fork.
4. Drain the water and return the potatoes to the slow cooker.
5. Add the butter, milk, and salt to the potatoes.
6. Mash the potatoes with a potato masher until smooth and creamy. For extra creaminess, use a hand mixer on low speed for 30 seconds.
7. Keep the slow cooker on warm until ready to serve, stirring occasionally to prevent a skin from forming on top.

Golden and velvety, these slow cooker mashed potatoes carry a buttery richness that’s perfectly balanced by the subtle saltiness. Serve them topped with a pat of butter and a sprinkle of fresh herbs for a touch of color and flavor.

Slow Cooker Apple Butter

On a quiet morning like this, the thought of slow-cooked apple butter simmering gently in the kitchen brings a sense of warmth and nostalgia. It’s a simple pleasure, transforming humble apples into something deeply flavorful and comforting.

Ingredients

• Apples – 5 lbs
• Brown sugar – 1 cup
• Cinnamon – 2 tsp
• Vanilla extract – 1 tsp

Instructions

1. Peel, core, and slice the apples into uniform pieces to ensure even cooking.
2. Place the apple slices into the slow cooker, layering them evenly at the bottom.
3. Sprinkle the brown sugar and cinnamon over the apples, then drizzle with vanilla extract. Tip: For a deeper flavor, let the mixture sit for 10 minutes before turning on the slow cooker.
4. Cover and cook on low for 10 hours, stirring occasionally to prevent sticking. Tip: If the mixture seems too watery, leave the lid slightly ajar for the last hour to allow steam to escape.
5. Once the apples are completely soft and darkened, use an immersion blender to puree the mixture until smooth. Tip: For a chunkier texture, mash the apples with a potato masher instead.
6. Continue to cook on low for an additional 2 hours, stirring every 30 minutes, until the butter is thick and spreadable.

With its velvety texture and rich, spiced sweetness, this apple butter is a versatile delight. Spread it on toast, swirl it into oatmeal, or gift it in jars tied with twine for a heartfelt homemade present.

Slow Cooker Corn Chowder

Lingering over the thought of a comforting meal, there’s something deeply satisfying about a bowl of slow cooker corn chowder. It’s the kind of dish that feels like a warm embrace on a chilly evening, simple yet full of flavor.

Ingredients

• Corn kernels – 4 cups
• Potatoes – 2 cups, diced
• Onion – 1, chopped
• Heavy cream – 1 cup
• Chicken broth – 2 cups
• Butter – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. In a slow cooker, combine corn kernels, diced potatoes, chopped onion, chicken broth, butter, salt, and black pepper.
2. Cover and cook on low for 6 hours, until the potatoes are tender. Tip: Stirring is not necessary, but you can check the potatoes for doneness after 5 hours.
3. Use an immersion blender to partially blend the chowder, leaving some chunks for texture. Tip: For a smoother chowder, blend more; for chunkier, blend less.
4. Stir in the heavy cream and cook on high for an additional 30 minutes. Tip: If the chowder is too thick, add a little more chicken broth to reach your desired consistency.

This chowder emerges creamy with a sweet corn flavor, punctuated by the earthy notes of potatoes. Serve it with a sprinkle of fresh chives or a side of crusty bread for dipping, transforming it into a meal that’s both nourishing and indulgent.

Slow Cooker Turkey Breast

Breathing in the quiet of the morning, I find myself drawn to the simplicity of a slow cooker turkey breast, a dish that whispers of comfort and home. It’s a recipe that asks for little but gives back so much, perfect for those days when time seems to stretch and contract all at once.

Ingredients

• Turkey breast – 1 (5 to 6 pounds)
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Garlic powder – 1 tsp
• Chicken broth – 1 cup

Instructions

1. Pat the turkey breast dry with paper towels to ensure a crispy skin.
2. Rub the turkey breast all over with olive oil, then season evenly with salt, black pepper, and garlic powder.
3. Pour chicken broth into the slow cooker to create a moist cooking environment.
4. Place the seasoned turkey breast into the slow cooker, cover, and cook on low for 6 hours or until the internal temperature reaches 165°F.
5. Once cooked, let the turkey rest for 10 minutes before slicing to retain its juices.

Now, the turkey breast emerges tender and flavorful, its juices sealed within after a patient cook. Serve it sliced over a bed of wild rice or shredded into a warm tortilla for a simple yet satisfying meal.

Slow Cooker Chocolate Lava Cake

Just imagine ending your day with a dessert that feels like a warm hug, a slow cooker chocolate lava cake that effortlessly combines simplicity with indulgence. This recipe is your quiet evening companion, promising a rich, molten center with minimal fuss.

Ingredients

• Flour – 1 cup
• Sugar – ¾ cup
• Cocoa powder – ½ cup
• Baking powder – 2 tsp
• Salt – ½ tsp
• Milk – ½ cup
• Butter – ¼ cup, melted
• Vanilla extract – 1 tsp
• Water – 1 cup

Instructions

1. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt until well combined.
2. Add milk, melted butter, and vanilla extract to the dry ingredients. Stir until the batter is smooth.
3. Grease the inside of your slow cooker with butter to prevent sticking.
4. Pour the batter into the slow cooker, spreading it evenly with a spatula.
5. In a separate bowl, mix water and remaining cocoa powder. Pour this over the batter in the slow cooker. Do not stir.
6. Cover and cook on high for 1.5 to 2 hours, until the top is set but the center is still slightly jiggly.
7. Turn off the slow cooker and let the cake sit, covered, for 30 minutes to allow the center to thicken slightly.
8. Serve warm, scooping from the edges to reveal the molten center.

Soft and decadent, this cake offers a contrast of textures with its fluffy edges and gooey center. Pair it with a scoop of vanilla ice cream for a delightful temperature play, or enjoy it as is for a pure chocolate experience.

Slow Cooker Sausage and Peppers

Breathing in the quiet of the morning, I find comfort in the simplicity of a dish that requires little from me but promises so much in return. Slow cooker sausage and peppers is one of those meals that feels like a warm hug, its flavors deepening and melding as the hours pass.

Ingredients

• Italian sausage – 1 lb
• Bell peppers – 3, sliced
• Onion – 1, sliced
• Garlic – 2 cloves, minced
• Tomato sauce – 1 cup
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a skillet over medium heat. Add the Italian sausage and cook until browned on all sides, about 5 minutes. Tip: Browning the sausage first adds depth to the dish.
2. Transfer the sausage to the slow cooker. In the same skillet, add the sliced bell peppers, onion, and minced garlic. Sauté for 3 minutes until slightly softened. Tip: Sautéing the vegetables first enhances their sweetness.
3. Add the sautéed vegetables to the slow cooker with the sausage. Pour in the tomato sauce and season with salt and black pepper. Stir gently to combine.
4. Cover and cook on low for 6 hours or on high for 3 hours. Tip: Cooking on low allows the flavors to develop more fully.
5. Once cooked, remove the sausage and slice it into bite-sized pieces. Return the sausage to the slow cooker and stir to combine with the peppers and sauce.

Unassuming yet deeply flavorful, this dish offers a tender texture and a rich, savory taste that pairs beautifully with crusty bread or over a bed of creamy polenta. The peppers soften into sweetness, while the sausage remains hearty and satisfying.

Slow Cooker Ratatouille

Falling into the rhythm of the slow cooker’s gentle hum, there’s something deeply comforting about letting Ratatouille come together on its own time. This dish, a humble celebration of summer’s bounty, transforms simple vegetables into a melody of flavors that’s both rustic and refined.

Ingredients

• Eggplant – 1 medium, cubed
• Zucchini – 2 medium, sliced
• Bell peppers – 2, chopped
• Tomatoes – 4, diced
• Onion – 1, thinly sliced
• Garlic – 3 cloves, minced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Fresh basil – ¼ cup, chopped

Instructions

1. Heat olive oil in a pan over medium heat. Sauté onion and garlic until translucent, about 5 minutes.
2. Transfer the onion and garlic to the slow cooker. Add eggplant, zucchini, bell peppers, and tomatoes.
3. Season with salt and black pepper. Stir gently to combine.
4. Cover and cook on low for 6 hours or on high for 3 hours, until vegetables are tender but not mushy.
5. Stir in fresh basil just before serving to preserve its vibrant color and flavor.

Keeping it simple, this Ratatouille sings with the freshness of its ingredients, each vegetable retaining its shape yet melting together in harmony. Serve it over a bed of creamy polenta or alongside crusty bread to soak up the savory juices, and let the slow cooker do the talking.

Slow Cooker Pumpkin Soup

As the leaves begin to turn and the air carries a crisp whisper of autumn, there’s no better companion than a bowl of warm, comforting soup. This slow cooker pumpkin soup is a gentle embrace on a cool evening, its flavors deepening and melding as it simmers away, requiring little more than your patience.

Ingredients

• Pumpkin puree – 4 cups
• Vegetable broth – 4 cups
• Heavy cream – 1 cup
• Maple syrup – 2 tbsp
• Ground cinnamon – 1 tsp
• Salt – ½ tsp

Instructions

1. Combine the pumpkin puree, vegetable broth, heavy cream, maple syrup, ground cinnamon, and salt in the slow cooker.
2. Stir the mixture until all ingredients are fully incorporated.
3. Cover and cook on low for 6 hours, stirring occasionally to prevent sticking.
4. After 6 hours, check the soup’s consistency. If it’s too thick, add a little more vegetable broth until the desired thickness is achieved.
5. Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender, being careful with the hot liquid.
6. Serve the soup hot, garnished with a drizzle of heavy cream and a sprinkle of ground cinnamon for an extra touch of warmth.

Unassuming in its simplicity, this soup reveals a velvety texture and a harmonious blend of sweet and savory notes. Consider serving it with a side of crusty bread for dipping, or elevate it with a handful of roasted pumpkin seeds for a delightful crunch.

Conclusion

Featuring a variety of mouthwatering meals, this roundup proves your Westbend slow cooker is the secret to easy, delicious weeknight dinners. Whether you’re craving comfort food or something new, there’s a recipe here for everyone. We’d love to hear which dishes become your favorites—drop a comment below! Don’t forget to share the love by pinning this article on Pinterest for your fellow busy cooks to discover. Happy slow cooking!