24+ Flavorful Summer Crockpot Dinner Recipes You’ll Love

When the summer sun is blazing and the last thing you want to do is crank up the oven, your slow cooker becomes your best friend.

Crockpots aren’t just for winter stews and cold-weather comfort food — they’re also perfect for creating light, fresh, and flavorful dinners all summer long with minimal effort and zero sweat.

Whether you’re meal prepping for the week, planning a laid-back cookout, or just trying to keep things simple on a busy weeknight, these 24+ summer crockpot dinner recipes have you covered.

From tropical mango salsa chicken to zesty lemon dill meals, BBQ tacos to veggie-packed stir-fries, these dishes are loaded with summer vibes and stress-free cooking.

So dust off that slow cooker, grab your fresh summer produce, and get ready for a season of delicious dinners that practically cook themselves!

24+ Flavorful Summer Crockpot Dinner Recipes You’ll Love

There’s nothing better than enjoying delicious, wholesome dinners without having to spend hours in a hot kitchen — and these 24+ summer crockpot recipes make that dream a reality.

From light seafood dishes to hearty yet healthy stews, these meals are perfect for everything from weeknight dinners to casual backyard hangs.

No matter your mood or craving, your slow cooker can help you whip up something tasty, refreshing, and satisfying — all while keeping your cool.

Crockpot BBQ Chicken Tacos

Nothing says summer like barbecue, and these slow-cooked BBQ chicken tacos bring that flavor home with minimal effort.

Juicy shredded chicken is cooked low and slow in tangy BBQ sauce and served in warm tortillas with fresh, crunchy toppings for a satisfying meal that feels both light and hearty. It’s perfect for a family dinner or an easy backyard gathering.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 cup BBQ sauce (your favorite brand or homemade)
• 1/4 cup apple cider vinegar
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• Corn or flour tortillas
• Toppings: coleslaw mix, sliced jalapeños, chopped cilantro, lime wedges

Instructions:

1. Place chicken breasts in the crockpot.
2. In a bowl, mix BBQ sauce, apple cider vinegar, brown sugar, paprika, garlic powder, salt, and pepper.
3. Pour the sauce over the chicken and coat well.
4. Cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and easily shreddable.
5. Shred the chicken in the crockpot using two forks and stir to coat with the sauce.
6. Serve in tortillas and top with your favorite taco toppings.

This recipe is a hit all summer long. The chicken stays moist and flavorful, and the tacos are customizable, making them great for picky eaters or potlucks.

Pair with a chilled drink and enjoy under the sunset.

Summer Veggie & Herb Ratatouille

This crockpot version of the classic French dish is loaded with summer vegetables like zucchini, eggplant, and tomatoes, making it the ultimate garden-to-table dinner.

It’s light yet comforting and gets better the longer it simmers. Serve it on its own, over rice, or with a crusty piece of bread for a rustic, wholesome meal.

Ingredients:

• 1 medium eggplant, diced
• 2 zucchinis, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, chopped
• 3 cloves garlic, minced
• 4 large tomatoes, chopped (or one 28 oz can diced tomatoes)
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Add all the chopped vegetables to the crockpot.
2. Stir in garlic, tomatoes, tomato paste, herbs, olive oil, salt, and pepper.
3. Cover and cook on low for 6–7 hours or on high for 3–4 hours until veggies are tender.
4. Taste and adjust seasoning as needed.
5. Serve warm with a sprinkle of fresh basil.

Ratatouille in a crockpot is a low-effort, high-reward dish that captures the freshness of summer produce.

It’s naturally vegan and gluten-free, and the slow cooking melds the flavors into a beautifully rich yet light dish you’ll crave again and again.

Island-Inspired Pineapple Pulled Pork

This tropical twist on classic pulled pork will transport your taste buds straight to the beach.

With the sweetness of pineapple, the savory depth of slow-cooked pork, and a gentle kick of spice, it’s the ultimate no-fuss summer meal. Serve it on buns, in bowls, or even in lettuce wraps for a breezy dinner that feels like vacation.

Ingredients:

• 3–4 lbs pork shoulder (boneless)
• 1 can (20 oz) crushed pineapple (with juice)
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1 tbsp fresh grated ginger
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper, to taste
• Optional: sliced green onions, sesame seeds, cilantro for garnish

Instructions:

1. Place the pork shoulder in the crockpot and season with salt and pepper.
2. In a bowl, mix crushed pineapple, soy sauce, brown sugar, ginger, garlic, and red pepper flakes.
3. Pour mixture over the pork.
4. Cover and cook on low for 8 hours or high for 5–6 hours until the pork is fork-tender.
5. Shred the pork in the crockpot and mix with the sauce.
6. Serve as sandwiches, rice bowls, or lettuce wraps with your favorite tropical toppings.

This pulled pork is a crowd-pleaser with just the right balance of sweet and savory.

The pineapple not only adds flavor but helps tenderize the pork as it cooks. It’s perfect for summer entertaining and makes great leftovers—if there are any!

Crockpot Lemon Herb Chicken with Veggies

This simple yet flavorful crockpot chicken dish is perfect for a bright, summer dinner. Infused with zesty lemon, fresh herbs, and tender chicken, it’s paired with vegetables that soak up the delicious flavors.

The combination of ease and freshness makes it an ideal meal for busy summer days when you want something light but satisfying.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 lemon, sliced
• 4 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tbsp olive oil
• 1 cup low-sodium chicken broth
• 1 cup baby carrots
• 1 cup green beans, trimmed
• 1 red onion, chopped
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Place chicken breasts in the crockpot and season with salt and pepper.
2. Add garlic, thyme, rosemary, lemon slices, and olive oil over the chicken.
3. Pour in the chicken broth and add the carrots, green beans, and red onion around the chicken.
4. Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken is tender and the vegetables are cooked through.
5. Garnish with fresh parsley before serving.

This dish is a refreshing way to enjoy a wholesome, one-pot meal.

The lemon and herbs really brighten up the chicken and veggies, making it perfect for those warm summer nights. Plus, it’s a no-fuss recipe that doesn’t require much hands-on time.

Crockpot Mediterranean Stuffed Peppers

Packed with vibrant Mediterranean flavors, these stuffed peppers are the ultimate summer comfort food.

Filled with a savory mix of quinoa, feta cheese, olives, and fresh herbs, they’re light but hearty enough to keep you satisfied. The crockpot method ensures that everything cooks perfectly and melds together into a delicious, flavorful dish.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1/2 cup feta cheese, crumbled
• 1/2 cup kalamata olives, chopped
• 1/4 cup red onion, finely chopped
• 1/2 cup diced tomatoes (fresh or canned)
• 1 tsp dried oregano
• 1 tbsp fresh basil, chopped
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/2 cup vegetable broth

Instructions:

1. Cut the tops off the bell peppers and remove the seeds.
2. In a bowl, combine quinoa, feta cheese, olives, red onion, tomatoes, oregano, basil, olive oil, salt, and pepper.
3. Stuff each bell pepper with the quinoa mixture and place them in the crockpot.
4. Pour the vegetable broth around the peppers.
5. Cover and cook on low for 4–5 hours or on high for 2–3 hours until the peppers are tender.
6. Garnish with additional fresh basil before serving.

These Mediterranean stuffed peppers are the perfect dish for a light and flavorful summer meal.

They’re healthy, satisfying, and easy to prepare, making them an excellent choice for a weeknight dinner or even meal prep.

Crockpot Summer Corn and Black Bean Chili

This vegetarian chili is loaded with the fresh flavors of summer corn and black beans, making it a hearty yet light dish that’s ideal for a warm day.

It’s the perfect balance of sweet, smoky, and spicy. With minimal effort, you can have a delicious and filling meal ready to enjoy.

Ingredients:

• 2 cups fresh corn kernels (or frozen corn)
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 1 cup vegetable broth
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Add all ingredients (corn, black beans, diced tomatoes, bell peppers, onion, garlic, spices, and vegetable broth) to the crockpot.
2. Stir well to combine, and season with salt and pepper.
3. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the flavors are well combined.
4. Serve with fresh cilantro and lime wedges for an added burst of flavor.

This chili is a great way to use up fresh summer produce while still enjoying the comfort of a hearty meal.

The corn adds a touch of sweetness, while the black beans provide protein and richness. It’s filling, healthy, and perfect for a summer meal that won’t weigh you down.

Crockpot Sweet and Spicy Teriyaki Chicken

A delicious fusion of sweet and spicy, this teriyaki chicken is an easy-to-make dinner that’s packed with flavor.

The crockpot ensures the chicken stays tender and juicy, and the sweet and tangy teriyaki sauce adds the perfect balance of flavor. Serve it over rice or with steamed vegetables for a complete summer meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 2 tbsp sesame oil
• 2 tbsp brown sugar
• 1 tsp grated ginger
• 3 cloves garlic, minced
• 1/4 tsp crushed red pepper flakes (optional, for spice)
• 2 tbsp cornstarch (optional, for thickening)
• Cooked rice, for serving
• Sliced green onions and sesame seeds, for garnish

Instructions:

1. Place chicken breasts in the crockpot.
2. In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, brown sugar, ginger, garlic, and red pepper flakes.
3. Pour the sauce over the chicken and coat evenly.
4. Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken is tender.
5. (Optional) To thicken the sauce, mix cornstarch with 2 tbsp of water and stir into the sauce. Let cook for an additional 20 minutes on high.
6. Serve the chicken over rice, garnished with green onions and sesame seeds.

This teriyaki chicken is an ideal summer dinner when you’re craving something sweet with a bit of heat.

It’s simple to make, and the slow cooking process helps the flavors meld together perfectly. Plus, it’s a crowd-pleaser that works for both weeknight meals and weekend gatherings.

Crockpot Spicy Sausage and Peppers

This classic summer dish gets a boost with a bit of heat and the ease of slow cooking.

The sausages become infused with the rich flavors of peppers, onions, and tomatoes, and the spices give it just the right kick. Serve with crusty bread or over pasta for a comforting yet light dinner.

Ingredients:

• 4 Italian sausages (mild or spicy)
• 2 bell peppers, sliced
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1/4 cup chicken broth
• 1 tsp dried oregano
• 1 tsp red pepper flakes (optional)
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Crusty bread or pasta, for serving

Instructions:

1. Place sausages in the crockpot.
2. Add sliced peppers, onions, garlic, diced tomatoes, chicken broth, oregano, red pepper flakes, paprika, salt, and pepper on top of the sausages.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours until the sausages are cooked through and the vegetables are tender.
4. Remove sausages from the crockpot and slice them into pieces before serving.
5. Serve the sausage and peppers with bread or over pasta.

This dish is packed with summer flavor and is so simple to prepare.

The slow cooking brings out the best in the sausages, while the peppers and onions add a touch of sweetness and a colorful burst of freshness. It’s a fantastic dinner that requires little prep and tastes like you’ve been cooking all day.

Crockpot Grilled Cheese and Tomato Soup

This comforting classic is made even easier in the crockpot. With creamy tomato soup and crispy grilled cheese sandwiches, this dish is the ultimate summer comfort food.

The slow cooker transforms the tomatoes into a rich, velvety soup that pairs perfectly with your favorite grilled cheese sandwich.

Ingredients:

• 4 cups crushed tomatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp dried basil
• 1/2 tsp sugar
• 1 1/2 cups heavy cream or milk
• Salt and pepper, to taste
• 4 slices of your favorite bread
• 4 slices of cheddar cheese (or your favorite cheese)
• 2 tbsp butter, for grilling

Instructions:

1. In the crockpot, combine crushed tomatoes, onion, garlic, olive oil, basil, sugar, salt, and pepper.
2. Cover and cook on low for 6 hours or on high for 3 hours.
3. Once cooked, use an immersion blender to blend the soup until smooth (or leave chunky if preferred).
4. Stir in the heavy cream or milk and cook for an additional 20 minutes on low.
5. While the soup finishes, butter the bread and place a slice of cheese between two pieces of bread to make sandwiches.
6. Grill the sandwiches in a skillet over medium heat until golden brown on both sides and the cheese is melted.
7. Serve the grilled cheese sandwiches alongside the tomato soup.

This cozy meal is perfect for summer evenings when you want something familiar but still comforting.

It’s an easy crockpot meal that requires very little attention while it’s cooking, and the grilled cheese adds a satisfying crispy texture to balance the smooth tomato soup.

Crockpot Honey Balsamic Chicken Thighs

This honey balsamic chicken is an easy and flavorful dish, perfect for those summer nights when you want something sweet, tangy, and savory all at once.

The slow cooker ensures the chicken thighs stay tender and juicy while the balsamic vinegar and honey give the sauce a perfect balance of sweetness and acidity.

Ingredients:

• 6 bone-in, skinless chicken thighs
• 1/4 cup balsamic vinegar
• 1/4 cup honey
• 2 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp pepper
• Fresh parsley, for garnish

Instructions:

1. Place chicken thighs in the crockpot.
2. In a bowl, whisk together balsamic vinegar, honey, soy sauce, garlic, rosemary, thyme, salt, and pepper.
3. Pour the mixture over the chicken thighs, ensuring they’re well coated.
4. Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken is tender and cooked through.
5. Garnish with fresh parsley before serving.

The honey balsamic glaze thickens as it cooks, infusing the chicken with rich, deep flavors.

Serve with roasted vegetables or a light salad for a perfect, easy summer dinner.

Crockpot Zucchini and Tomato Stew

This fresh and vibrant stew is packed with the flavors of summer produce, including zucchini, tomatoes, and bell peppers.

It’s a healthy, light meal that’s perfect for warm days, offering a comforting yet refreshing experience. Serve this stew as a side or on its own with a slice of crusty bread.

Ingredients:

• 3 medium zucchinis, chopped
• 2 cups diced tomatoes (fresh or canned)
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 cup vegetable broth
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• Fresh basil or parsley, for garnish

Instructions:

1. Add the zucchini, tomatoes, bell peppers, onion, garlic, and vegetable broth to the crockpot.
2. Season with basil, oregano, salt, and pepper, and drizzle with olive oil.
3. Stir to combine, cover, and cook on low for 5–6 hours or high for 3–4 hours until the vegetables are tender.
4. Taste and adjust seasoning as needed.
5. Garnish with fresh basil or parsley before serving.

This stew is a wonderful way to use up summer produce.

The slow cooking brings out the natural sweetness of the tomatoes and the earthiness of the zucchini, creating a hearty and flavorful dish that’s light yet filling.

Crockpot Shrimp and Grits

A Southern classic made easy in the crockpot, this shrimp and grits recipe is creamy, comforting, and flavorful.

The shrimp are cooked in a flavorful, garlicky broth while the grits become rich and creamy, absorbing all the goodness. This dish makes for a great summer dinner that’s hearty but not too heavy.

Ingredients:

• 1 lb raw shrimp, peeled and deveined
• 1 cup stone-ground grits
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp butter
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh lemon juice
• 1 tbsp fresh parsley, chopped

Instructions:

1. In the crockpot, combine the chicken broth, heavy cream, butter, smoked paprika, garlic powder, salt, and pepper.
2. Stir in the grits, cover, and cook on low for 4–5 hours or high for 2–3 hours, stirring occasionally, until the grits are tender and creamy.
3. In the last 30 minutes of cooking, add the shrimp to the crockpot, and stir gently. Cover and cook until the shrimp are pink and cooked through.
4. Stir in fresh lemon juice and garnish with chopped parsley before serving.

This shrimp and grits recipe is perfect for summer with its combination of savory, creamy, and slightly tangy flavors.

It’s simple yet indulgent, and the crockpot makes it easy to prepare without much fuss. Serve with a side of greens or cornbread for a Southern-inspired feast.

Crockpot Chicken Fajita Bowl

This crockpot chicken fajita bowl is a perfect blend of flavors, with tender chicken, vibrant bell peppers, and onions, all cooked in a zesty fajita seasoning.

It’s easy to make and incredibly versatile, whether you serve it in bowls, tacos, or wraps. It’s a perfect meal for a hot summer day with plenty of fresh toppings.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 bell peppers (any color), sliced
• 1 medium onion, sliced
• 1 packet fajita seasoning mix (or homemade mix)
• 1 can (15 oz) diced tomatoes, drained
• 1/4 cup chicken broth
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp chili powder
• Salt and pepper, to taste
• Optional toppings: sour cream, guacamole, shredded cheese, cilantro, lime wedges

Instructions:

1. Place the chicken breasts in the crockpot.
2. Add the sliced bell peppers, onion, tomatoes, chicken broth, and olive oil.
3. Sprinkle the fajita seasoning, cumin, garlic powder, chili powder, salt, and pepper over the ingredients.
4. Stir to combine and coat everything evenly.
5. Cover and cook on low for 6–7 hours or high for 3–4 hours.
6. Once cooked, shred the chicken using two forks and stir to combine with the vegetables and sauce.
7. Serve the fajita mix over rice or in a bowl with your favorite toppings.

This chicken fajita bowl is fresh, flavorful, and easy to customize.

It’s perfect for summer meals, whether you’re feeding a crowd or making individual servings. Plus, you can prepare all your toppings ahead of time for a quick assembly when you’re ready to eat.

Crockpot Summer Veggie Pasta

A perfect dish for when summer vegetables are in full bloom, this vegetable-packed pasta is simple, light, and full of fresh flavors.

The crockpot helps bring out the natural sweetness of the summer veggies while the pasta absorbs the flavorful broth. It’s an easy, one-pot meal that’s quick to put together.

Ingredients:

• 2 cups uncooked pasta (penne or rotini works best)
• 2 cups diced tomatoes (fresh or canned)
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 red bell pepper, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1/2 cup grated Parmesan cheese (optional, for topping)
• Fresh basil or parsley, for garnish

Instructions:

1. Add the diced tomatoes, zucchini, squash, bell pepper, onion, and garlic to the crockpot.
2. Pour in the vegetable broth and sprinkle with basil, oregano, salt, and pepper.
3. Stir everything together and cover. Cook on low for 4–5 hours or high for 2–3 hours until the vegetables are tender.
4. In the last 30 minutes of cooking, add the uncooked pasta to the crockpot and stir it into the vegetable mixture.
5. Continue cooking until the pasta is tender and the broth has been absorbed.
6. Serve topped with Parmesan cheese and fresh herbs.

This summer veggie pasta is perfect for a light, healthy dinner.

It’s packed with nutrients from the fresh veggies and can easily be made vegetarian or vegan by skipping the cheese. It’s an ideal dish for hot weather when you want something refreshing but still hearty.

Crockpot BBQ Pulled Beef Sandwiches

If you’re craving something savory and indulgent, these crockpot BBQ pulled beef sandwiches are the perfect choice.

The beef is cooked low and slow, absorbing the smoky BBQ sauce, then shredded and served on soft buns. It’s a simple, crowd-pleasing meal perfect for a summer picnic or casual dinner.

Ingredients:

• 3 lbs beef chuck roast
• 1 cup BBQ sauce (your favorite brand or homemade)
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 1/2 tsp cayenne pepper (optional, for extra heat)
• 8 hamburger buns
• Coleslaw (optional, for topping)

Instructions:

1. Place the beef chuck roast in the crockpot.
2. In a bowl, whisk together BBQ sauce, apple cider vinegar, brown sugar, garlic, smoked paprika, onion powder, black pepper, salt, and cayenne pepper (if using).
3. Pour the sauce over the beef, ensuring it’s well coated.
4. Cover and cook on low for 8 hours or high for 4–5 hours until the beef is tender and easily shreds.
5. Remove the beef from the crockpot, shred it with two forks, and return it to the sauce. Stir to combine.
6. Serve on buns with optional coleslaw for added crunch.

These BBQ pulled beef sandwiches are juicy, flavorful, and perfect for a laid-back summer meal.

The beef soaks up the BBQ sauce as it cooks, becoming incredibly tender. Add some coleslaw on top for extra texture and a bit of tang.

Crockpot Chicken and Vegetable Stir-Fry

This simple and healthy chicken and vegetable stir-fry comes together effortlessly in the crockpot, perfect for busy summer days when you want a fresh, flavorful meal.

The chicken remains juicy, while the vegetables retain their crispness, and the ginger-soy sauce packs a punch of flavor.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 carrot, thinly sliced
• 1/2 cup soy sauce (low sodium)
• 1/4 cup honey
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp sesame oil
• 1 tbsp cornstarch (optional, to thicken sauce)
• Cooked rice, for serving
• Sesame seeds and green onions, for garnish

Instructions:

1. Place the chicken breasts in the crockpot and add the broccoli, bell peppers, and carrot.
2. In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil. Pour the mixture over the chicken and vegetables.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours.
4. Once cooked, remove the chicken breasts and shred them with two forks. Stir the shredded chicken back into the vegetables.
5. If you prefer a thicker sauce, mix cornstarch with 2 tbsp water and stir it into the sauce. Let it cook for 15–20 minutes on high to thicken.
6. Serve the stir-fry over cooked rice, garnished with sesame seeds and green onions.

This chicken and vegetable stir-fry is a fresh, healthy dinner that packs tons of flavor with minimal effort.

It’s light but satisfying, and the crockpot does all the hard work for you!

Crockpot Lemon Garlic Salmon

If you’re looking for a light and refreshing dinner to enjoy during the summer, this crockpot lemon garlic salmon is the perfect dish.

The salmon is infused with the bright flavors of lemon and garlic, and the slow cooking ensures it remains perfectly moist and tender.

Ingredients:

• 4 salmon fillets (skin-on or skinless)
• 2 lemons (sliced thinly)
• 4 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried dill
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh parsley, chopped, for garnish
• Steamed asparagus or rice, for serving

Instructions:

1. Place the salmon fillets in the bottom of the crockpot.
2. Drizzle olive oil over the salmon, and sprinkle with salt, pepper, and dried dill.
3. Add the minced garlic and arrange the lemon slices over the salmon fillets.
4. Cover and cook on low for 2–3 hours or until the salmon flakes easily with a fork.
5. Garnish with fresh parsley and serve with steamed asparagus or rice.

This salmon dish is incredibly easy to prepare and cooks up in no time.

The lemon and garlic create a zesty flavor that pairs wonderfully with the rich, tender salmon. It’s a perfect summer dish for a light, healthy dinner.

Crockpot Beef and Sweet Potato Stew

This comforting, hearty stew is filled with tender chunks of beef and sweet potatoes, making it perfect for a cozy yet nutritious dinner.

The slow cooking process allows the flavors to develop, and the sweet potatoes provide a lovely balance of sweetness to the savory beef.

Ingredients:

• 2 lbs beef stew meat
• 2 large sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups beef broth (low sodium)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 1/2 cup frozen peas (optional)
• Fresh parsley, for garnish

Instructions:

1. Place the beef stew meat in the crockpot and add the sweet potatoes, onion, and garlic.
2. Pour in the beef broth and season with thyme, rosemary, smoked paprika, salt, and pepper.
3. Cover and cook on low for 7–8 hours or high for 4–5 hours until the beef is tender and the sweet potatoes are soft.
4. About 30 minutes before serving, stir in the frozen peas if using.
5. Garnish with fresh parsley and serve.

This stew is perfect for summer nights when you crave something hearty but light.

The beef is rich and tender, while the sweet potatoes add natural sweetness and a satisfying texture. It’s an easy, comforting meal that’s ideal for family dinners or meal prepping.

Crockpot Honey Mustard Chicken

This easy and flavorful honey mustard chicken is a great option for a sweet and savory summer dinner. The honey mustard sauce infuses the chicken, making it tender and juicy.

Serve it with roasted vegetables or a light salad for a complete meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 2 cloves garlic, minced
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh parsley, for garnish

Instructions:

1. Place the chicken breasts in the crockpot.
2. In a small bowl, whisk together the Dijon mustard, honey, olive oil, apple cider vinegar, garlic, thyme, salt, and pepper.
3. Pour the honey mustard mixture over the chicken, coating it evenly.
4. Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken is cooked through and tender.
5. Garnish with fresh parsley before serving.

This honey mustard chicken is simple to make and incredibly flavorful, perfect for a hassle-free summer dinner.

It’s slightly sweet with a tangy kick, and the chicken is incredibly moist and tender.

Crockpot BBQ Chicken Tacos

These BBQ chicken tacos are an easy and tasty dinner option for summer gatherings or casual nights. The chicken is slow-cooked in BBQ sauce until tender and then shredded for delicious, juicy tacos.

Top with your favorite taco fillings like coleslaw, cheese, and cilantro for a perfect meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup BBQ sauce (your favorite brand)
• 1/4 cup chicken broth
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• Soft tortillas, for serving
• Toppings: coleslaw, shredded cheese, cilantro, lime wedges

Instructions:

1. Place the chicken breasts in the crockpot and pour the BBQ sauce, chicken broth, apple cider vinegar, smoked paprika, garlic powder, cumin, salt, and pepper over the chicken.
2. Stir to combine and coat the chicken evenly.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken is tender.
4. Shred the chicken with two forks and stir it into the sauce.
5. Serve the BBQ chicken in soft tortillas with your favorite toppings like coleslaw, shredded cheese, cilantro, and lime wedges.

These BBQ chicken tacos are flavorful, easy to make, and perfect for summer meals.

Whether you’re hosting a casual dinner or feeding the family, this recipe is a guaranteed hit!

Crockpot Corn and Potato Chowder

This creamy, comforting chowder is a great dish to make during the summer when you want something filling but still light.

The combination of sweet corn, potatoes, and a rich, creamy base makes this chowder perfect for a cozy evening on the patio or as a side dish to grilled meats.

Ingredients:

• 4 cups frozen or fresh corn kernels
• 4 large potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tbsp butter
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 1/4 cup chopped green onions or chives, for garnish

Instructions:

1. Add the corn, potatoes, onion, and garlic to the crockpot.
2. Pour in the chicken broth, and add the butter, thyme, smoked paprika, salt, and pepper.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours until the potatoes are tender.
4. About 30 minutes before serving, stir in the heavy cream and let it cook on low.
5. Use an immersion blender to blend the chowder slightly, leaving some chunks for texture, or blend in batches if desired.
6. Garnish with chopped green onions or chives before serving.

This corn and potato chowder is a great way to enjoy the sweet, seasonal corn while adding a bit of comfort to your meal.

It’s creamy, hearty, and packed with flavor — perfect for a light summer dinner or as an appetizer to a larger meal.

Crockpot Mango Salsa Chicken

This refreshing and tropical mango salsa chicken is bursting with bright flavors, making it a perfect summer dish.

The chicken is slow-cooked in a zesty mango salsa, resulting in juicy, tender meat that pairs wonderfully with rice, tortillas, or over a salad.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 1/2 cups fresh mango salsa (store-bought or homemade)
• 1 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Rice, tortillas, or salad greens for serving

Instructions:

1. Place the chicken breasts in the crockpot.
2. Pour the mango salsa over the chicken and add the lime juice, chili powder, cumin, garlic powder, salt, and pepper.
3. Stir to coat the chicken evenly with the salsa and spices.
4. Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken is cooked through and tender.
5. Shred the chicken with two forks and stir it into the salsa mixture.
6. Serve the mango salsa chicken over rice, in tortillas, or on top of a salad, garnished with fresh cilantro.

This tropical, flavorful dish brings the taste of summer to your table effortlessly.

The sweet and tangy mango salsa pairs beautifully with the spiced chicken, making it perfect for a light and satisfying dinner.

Crockpot Lemon Dill Chicken and Potatoes

A classic and light dinner, this crockpot lemon dill chicken and potatoes recipe is fresh, zesty, and packed with flavor.

The chicken becomes tender and aromatic, while the potatoes absorb the lemony dill sauce, making every bite a delightful experience.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 medium potatoes, peeled and diced
• 1/4 cup olive oil
• 1 tbsp lemon juice
• 2 tbsp fresh dill, chopped
• 3 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Place the diced potatoes in the bottom of the crockpot.
2. Place the chicken breasts on top of the potatoes.
3. In a small bowl, whisk together olive oil, lemon juice, dill, garlic, oregano, salt, and pepper.
4. Pour the lemon dill mixture over the chicken and potatoes.
5. Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken is cooked through and the potatoes are tender.
6. Serve the chicken and potatoes with fresh lemon wedges for added zest.

This dish is light but flavorful, and the crockpot does all the work.

The lemon and dill are refreshing, making it a great meal for a warm summer evening. You can also pair it with a side salad or grilled vegetables.

Crockpot Beef and Vegetable Kebabs

These beef and vegetable kebabs come together easily in the crockpot, providing a tasty and filling summer meal.

The beef is perfectly tender, while the vegetables soak up all the wonderful flavors from the seasoning and broth. You can serve these kebabs on their own, or with rice or couscous for a complete dinner.

Ingredients:

• 1 1/2 lbs beef stew meat, cut into 1-inch cubes
• 2 bell peppers, chopped into 1-inch pieces
• 1 medium onion, chopped into 1-inch pieces
• 1 zucchini, sliced into rounds
• 1 cup beef broth
• 1 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Add the beef stew meat, bell peppers, onion, and zucchini to the crockpot.
2. In a small bowl, whisk together beef broth, olive oil, soy sauce, garlic powder, smoked paprika, cumin, salt, and pepper.
3. Pour the sauce over the beef and vegetables, stirring to coat everything evenly.
4. Cover and cook on low for 6–7 hours or high for 3–4 hours until the beef is tender and the vegetables are cooked.
5. Serve the beef and vegetables with a sprinkle of fresh parsley.

These beef and vegetable kebabs are a great way to enjoy summer’s best produce while still getting the richness of tender beef.

The crockpot makes it easy to prepare, and it’s the perfect meal for a summer night.