27+ Easy Summer Crockpot Recipes You’ll Love

Why heat up the kitchen when your crockpot can do all the work?

Summer is all about soaking up the sunshine, spending time outdoors, and enjoying easy, no-fuss meals.

That’s where your slow cooker comes in handy!

It’s the perfect tool for creating flavorful, hands-off dishes without turning your kitchen into a sauna.

In this roundup of 27+ summer crockpot recipes, we’re serving up light, fresh, and downright delicious meals that embrace the best flavors of the season.

From fruity BBQ pulled pork to veggie-packed tacos and even chilled crockpot salads, these recipes are designed to keep you full and your kitchen cool.

Whether you’re planning a weeknight dinner, picnic, or backyard BBQ, these slow cooker recipes will help you stay stress-free, even during the hottest days of the year.

27+ Easy Summer Crockpot Recipes You’ll Love

With these 27+ summer crockpot recipes in your back pocket, you’ll never have to worry about what’s for dinner—or sweating over a hot stove.

Each dish is crafted with summer in mind, combining seasonal ingredients with the convenience of slow cooking.

Whether you’re hosting friends, meal prepping for the week, or just want something tasty without the hassle, your crockpot is the secret weapon for effortless summer meals.

So, plug it in, load it up, and let the flavors simmer while you soak up the sun.

Crockpot BBQ Pulled Chicken Sandwiches

This sweet and smoky BBQ pulled chicken is ideal for a summer picnic, backyard party, or an easy weeknight dinner.

It’s juicy, tender, and full of flavor, requiring only a handful of ingredients and your trusty slow cooker.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 ½ cups BBQ sauce (your favorite brand or homemade)
• ¼ cup apple cider vinegar
• ¼ cup brown sugar
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt and pepper to taste
• Brioche buns or sandwich rolls
• Coleslaw (optional, for topping)

Instructions:

1. Place the chicken breasts in the crockpot.
2. In a bowl, whisk together BBQ sauce, apple cider vinegar, brown sugar, paprika, garlic powder, salt, and pepper.
3. Pour the sauce over the chicken, covering completely.
4. Cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and easy to shred.
5. Shred the chicken in the pot using two forks and stir to coat in the sauce.
6. Serve hot on toasted buns with a generous spoonful of coleslaw if desired.

This pulled chicken is a crowd-pleaser that delivers classic BBQ flavor with almost no effort.

It’s perfect for lazy summer evenings or big gatherings when you don’t want to be stuck over a grill.

Slow Cooker Summer Vegetable Ratatouille

Packed with bright, fresh vegetables, this ratatouille is a light, wholesome dish that celebrates the bounty of summer produce.

The slow cooker transforms simple ingredients into a savory and comforting medley that’s great on its own or as a side dish.

Ingredients:

• 1 eggplant, diced
• 2 zucchini, chopped
• 2 yellow squash, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 small red onion, chopped
• 4 garlic cloves, minced
• 1 can (15 oz) diced tomatoes, drained
• 3 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Add all chopped vegetables, garlic, and diced tomatoes to the slow cooker.
2. Drizzle with olive oil and sprinkle with thyme, oregano, salt, and pepper.
3. Stir to combine well.
4. Cook on low for 6-7 hours or high for 3-4 hours, until vegetables are tender but not mushy.
5. Taste and adjust seasoning as needed.
6. Garnish with fresh basil before serving.

This ratatouille is the perfect answer to summer’s garden overflow.

Serve it warm, room temperature, or even chilled — it’s versatile, healthy, and so flavorful.

Tropical Slow Cooker Chicken Tacos

These chicken tacos are like a beach vacation in a tortilla.

Bursting with tropical flavors from pineapple, lime, and coconut, they bring a fresh twist to your taco night without needing to turn on the stove or oven.

Ingredients:

• 2 lbs boneless, skinless chicken thighs
• 1 cup pineapple chunks (fresh or canned, drained)
• ½ cup coconut milk
• 2 tbsp lime juice
• 1 tbsp honey
• 1 tsp chili powder
• ½ tsp ground cumin
• Salt to taste
• Corn or flour tortillas
• Optional toppings: shredded cabbage, avocado, fresh cilantro, sliced jalapeños

Instructions:

1. Add chicken, pineapple, coconut milk, lime juice, honey, chili powder, cumin, and salt to the crockpot.
2. Stir gently to combine.
3. Cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
4. Shred the chicken and return it to the pot to soak up the juices.
5. Serve in warm tortillas with your favorite toppings.

These tropical tacos are light, juicy, and perfect for a laid-back summer dinner.

The combination of sweet pineapple, creamy coconut, and tender chicken makes every bite taste like sunshine.

Crockpot Lemon Herb Chicken and Veggies

A fresh and vibrant dish that’s perfect for a warm summer day.

This crockpot recipe combines tender chicken with the zesty brightness of lemon and the savory depth of herbs, making it a healthy and flavorful one-pot meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 lb baby potatoes, halved
• 2 cups baby carrots
• 1 lemon, sliced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Place the chicken breasts at the bottom of the crockpot.
2. Add the halved potatoes, carrots, and lemon slices around the chicken.
3. In a small bowl, combine olive oil, garlic, rosemary, thyme, salt, and pepper. Pour the mixture over the chicken and vegetables.
4. Cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
5. Garnish with fresh parsley before serving.

This dish is simple, flavorful, and requires little preparation.

The lemon gives the chicken and veggies a refreshing lift, while the herbs create a depth of flavor that makes this meal feel like a summer feast.

Slow Cooker Shrimp and Grits

A southern classic made easy in the crockpot, this shrimp and grits recipe is creamy, comforting, and perfect for a summer evening when you want something hearty without too much effort.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup grits (instant or quick-cooking)
• 4 cups chicken broth
• ½ cup heavy cream
• 1 tbsp butter
• 2 garlic cloves, minced
• 1 tsp paprika
• ½ tsp cayenne pepper
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions:

1. Add chicken broth, garlic, paprika, cayenne, salt, and pepper to the slow cooker. Stir to combine.
2. Stir in the grits and cook on low for 4-5 hours, stirring halfway through if needed.
3. Once the grits are tender and thickened, stir in the heavy cream and butter.
4. In the last 30 minutes of cooking, add the shrimp to the slow cooker and cook until pink and opaque.
5. Serve the shrimp and creamy grits in bowls, garnished with chopped green onions.

This slow cooker shrimp and grits recipe takes the hassle out of a classic southern dish while still delivering all the rich flavors you love.

The shrimp adds a burst of sweetness that complements the creamy grits perfectly.

Crockpot Watermelon Salsa Chicken Tacos

This refreshing and light taco recipe is packed with the sweetness of watermelon, tanginess from lime, and a subtle heat from jalapeños.

It’s a perfect dish for a summer taco night, requiring minimal effort but delivering big on flavor.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 2 cups diced watermelon (seeds removed)
• ½ cup red onion, finely chopped
• 1 jalapeño, minced (optional for heat)
• 1/4 cup fresh lime juice
• 1 tbsp honey
• 1 tsp cumin
• 1 tsp chili powder
• Salt to taste
• Small corn or flour tortillas
• Fresh cilantro for garnish

Instructions:

1. Place the chicken breasts in the crockpot.
2. In a bowl, combine the diced watermelon, red onion, jalapeño, lime juice, honey, cumin, chili powder, and salt. Mix well.
3. Pour the watermelon salsa over the chicken, covering it completely.
4. Cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender and easy to shred.
5. Shred the chicken and return it to the crockpot to soak in the salsa.
6. Serve in warm tortillas and garnish with fresh cilantro.

These watermelon salsa chicken tacos are a delicious summer twist on traditional tacos, offering a sweet and savory combination that feels light yet satisfying.

The watermelon adds a surprising sweetness that’s perfect for hot weather.

Crockpot Sweet and Spicy Pulled Pork

This sweet and spicy pulled pork is a summer favorite, with a balance of smoky heat from chipotle peppers and sweetness from brown sugar.

It’s perfect for sandwiches, tacos, or just served with a side of coleslaw. This dish is easy, flavorful, and requires very little prep work.

Ingredients:

• 3-4 lbs pork shoulder
• 1 cup apple cider vinegar
• ½ cup brown sugar
• 1 can (14 oz) diced tomatoes with green chilies
• 2 tbsp chipotle peppers in adobo sauce (or more for extra heat)
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• Salt and pepper to taste
• Buns or tortillas for serving
• Coleslaw (optional, for topping)

Instructions:

1. Place the pork shoulder in the crockpot.
2. In a bowl, combine apple cider vinegar, brown sugar, diced tomatoes, chipotle peppers, onion, garlic, cumin, salt, and pepper. Stir to combine.
3. Pour the mixture over the pork, ensuring it’s well-coated.
4. Cook on low for 8 hours or high for 4 hours, until the pork is tender and easily shreds.
5. Shred the pork in the crockpot and stir to mix with the sauce.
6. Serve on buns or tortillas with coleslaw for a refreshing contrast.

The combination of sweet, spicy, and smoky flavors makes this pulled pork a crowd-pleaser.

It’s perfect for summer gatherings or a lazy dinner when you want minimal effort and maximum flavor.

Slow Cooker Peach Chicken

A delightful summer dish with the natural sweetness of ripe peaches and savory chicken.

The slow cooker does all the work, making this a super easy recipe to enjoy during the warmer months.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups fresh or frozen peach slices
• ½ cup chicken broth
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Place the chicken breasts in the crockpot.
2. In a bowl, combine the chicken broth, honey, Dijon mustard, thyme, salt, and pepper.
3. Pour the mixture over the chicken breasts, ensuring they are well coated.
4. Add the peach slices on top of the chicken.
5. Cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender and fully cooked.
6. Serve with a garnish of fresh basil if desired.

This peach chicken recipe is a great way to showcase the sweetness of summer peaches while keeping things light and simple.

It’s perfect for pairing with rice, quinoa, or a fresh salad.

Crockpot Summer Corn Chowder

This creamy corn chowder is a hearty and satisfying summer soup that highlights fresh, sweet corn.

It’s perfect for those days when you want a comforting, yet light meal that doesn’t require a lot of effort.

Ingredients:

• 4 cups fresh or frozen corn kernels
• 1 medium onion, diced
• 2 cups diced potatoes
• 3 cups vegetable broth
• 1 cup milk or heavy cream
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp butter
• Fresh chives or parsley for garnish

Instructions:

1. Place the corn, onion, diced potatoes, vegetable broth, thyme, smoked paprika, salt, and pepper into the crockpot.
2. Stir to combine, then cook on low for 6-7 hours or high for 3-4 hours until the vegetables are tender.
3. About 30 minutes before serving, add the milk or heavy cream and butter, stirring to incorporate.
4. Once everything is well combined, taste and adjust the seasoning as needed.
5. Serve hot, garnished with fresh chives or parsley.

This corn chowder is rich and creamy yet light enough to enjoy during the summer.

It’s a wonderful way to use in-season corn and is perfect for a cool evening or as a starter for a larger meal.

Crockpot Grilled Cheese & Tomato Soup

This classic combo is made even easier with the crockpot.

The creamy tomato soup is perfectly paired with a grilled cheese sandwich, offering comfort with a fresh twist. It’s perfect for those cooler summer evenings or when you just crave a warm, nostalgic meal.

Ingredients:

• 2 cans (14.5 oz each) diced tomatoes
• 1 cup chicken broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• ½ cup heavy cream
• Fresh basil for garnish (optional)
• 8 slices of bread (for grilled cheese)
• 4 slices of cheese (cheddar or your choice)
• Butter for grilling

Instructions:

1. In the crockpot, combine the diced tomatoes, chicken broth, onion, garlic, olive oil, basil, oregano, salt, and pepper.
2. Stir everything together and cook on low for 6 hours or high for 3 hours, allowing the flavors to meld.
3. Once the soup is ready, use an immersion blender to blend the soup until smooth (or leave it chunky if preferred). Stir in the heavy cream.
4. Meanwhile, butter the bread and grill cheese sandwiches in a skillet until golden brown and the cheese is melted.
5. Serve the soup hot with grilled cheese sandwiches, garnished with fresh basil if desired.

This crockpot grilled cheese and tomato soup is the ultimate comfort food. The soup becomes rich and velvety, while the grilled cheese adds the perfect crunch.

A great dinner or lunch option on those laid-back summer days.

Crockpot Mango Chicken Tacos

These vibrant and flavorful mango chicken tacos are perfect for summer with the tropical sweetness of ripe mangoes and the savory, spiced chicken.

You can serve them in soft tortillas for a refreshing twist on traditional tacos.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 2 ripe mangoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño, minced (optional for spice)
• ½ cup lime juice
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Soft tortillas for serving
• Optional toppings: cilantro, avocado, sour cream, and lime wedges

Instructions:

1. Place the chicken breasts in the crockpot, then top with the diced mangoes, onion, garlic, jalapeño, lime juice, cumin, chili powder, salt, and pepper.
2. Stir to combine everything and coat the chicken.
3. Cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and easily shreddable.
4. Shred the chicken with two forks and stir everything together to mix the mango and juices with the chicken.
5. Serve in warm tortillas with your choice of toppings like cilantro, avocado, sour cream, and lime wedges.

These mango chicken tacos are a great summer meal with bright, sweet, and spicy flavors that bring a tropical flair to your taco night.

They’re light, refreshing, and easy to make, making them a perfect summer dinner.

Slow Cooker BBQ Veggie and Bean Chili

This hearty and nutritious chili is packed with veggies and beans, making it a filling and healthy choice for summer.

It’s also meat-free, so it’s great for vegetarians and anyone looking for a light but satisfying dish.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups corn kernels (fresh or frozen)
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 zucchini, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup vegetable broth
• ½ cup BBQ sauce
• 1 tbsp chili powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro or green onions for garnish

Instructions:

1. Place all the ingredients (beans, tomatoes, corn, peppers, zucchini, onion, garlic, broth, BBQ sauce, chili powder, smoked paprika, salt, and pepper) into the slow cooker.
2. Stir to combine and coat everything evenly.
3. Cook on low for 6-7 hours or high for 3-4 hours, until the vegetables are tender and the flavors meld together.
4. Taste and adjust the seasoning if needed.
5. Serve hot, garnished with fresh cilantro or green onions.

This BBQ veggie and bean chili is perfect for a light but filling meal on a summer day.

It’s flavorful and rich in nutrients, making it a comforting dish without the heaviness of traditional chili. Plus, it’s great for meal prep!

Crockpot Lemon Garlic Salmon

This lemon garlic salmon is a light, healthy, and flavorful dish that’s perfect for a quick summer dinner.

It requires minimal prep and uses the slow cooker to create perfectly tender salmon that’s infused with bright lemon and savory garlic.

Ingredients:

• 4 salmon fillets (skin on or off)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 lemon, sliced
• 1 tbsp fresh dill (or 1 tsp dried dill)
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp fresh parsley, chopped (optional, for garnish)

Instructions:

1. Place the salmon fillets in the crockpot, skin-side down if applicable.
2. Drizzle olive oil over the salmon, then sprinkle with minced garlic, salt, pepper, and fresh dill.
3. Arrange lemon slices on top of the salmon fillets.
4. Cover and cook on low for 2-3 hours, or until the salmon is fully cooked and flakes easily with a fork.
5. Garnish with fresh parsley before serving.

This lemon garlic salmon is a simple, yet elegant dish. It’s light, flavorful, and packed with omega-3 fatty acids.

Perfect for a healthy summer dinner that pairs well with rice, quinoa, or a fresh salad.

Crockpot Watermelon & Cucumber Salad

This refreshing and light salad is the perfect side dish for any summer meal.

With a balance of sweetness from watermelon and a crisp, cool crunch from cucumber, it’s an easy and healthy dish to prepare in your slow cooker.

Ingredients:

• 3 cups diced watermelon (seeds removed)
• 2 cucumbers, peeled and diced
• 1 red onion, thinly sliced
• ½ cup fresh mint, chopped
• 1 tbsp olive oil
• 2 tbsp lime juice
• 1 tbsp honey (optional)
• Salt and pepper to taste

Instructions:

1. Combine the watermelon, cucumber, red onion, and mint in the slow cooker.
2. Drizzle with olive oil and lime juice, then add the honey if you want a bit of extra sweetness.
3. Season with salt and pepper, and gently toss the ingredients to combine.
4. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
5. Serve chilled as a refreshing side dish.

This watermelon and cucumber salad is incredibly hydrating and perfect for hot summer days.

The mint adds a refreshing note, making it the ideal side dish for any barbecue, picnic, or light dinner.

Crockpot Coconut Curry Chicken

This creamy coconut curry chicken is rich, aromatic, and full of flavor.

The slow cooker allows the spices and coconut milk to infuse the chicken, resulting in a tender and flavorful dish that is great for summer dinners.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp cumin
• 1 tsp ground coriander
• Salt and pepper to taste
• 1 tbsp fresh cilantro, chopped (optional, for garnish)
• Rice or naan for serving

Instructions:

1. Place the chicken thighs in the slow cooker.
2. Add the coconut milk, onion, garlic, ginger, curry powder, turmeric, cumin, coriander, salt, and pepper.
3. Stir everything to combine and coat the chicken.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
5. Shred the chicken and stir it into the curry sauce.
6. Serve with rice or naan, and garnish with fresh cilantro.

This coconut curry chicken is aromatic, creamy, and rich in flavor, with the perfect balance of spices.

It’s a comforting dish that’s not too heavy, making it ideal for a satisfying summer meal. The coconut milk keeps it light yet creamy, making it a go-to for weeknight dinners.

Crockpot Pineapple Teriyaki Chicken

This sweet and savory pineapple teriyaki chicken is a tropical delight.

The combination of tangy pineapple and savory teriyaki sauce makes it an irresistible dish that’s perfect for a summer dinner or BBQ.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can (20 oz) pineapple chunks, drained (reserve juice)
• 1/4 cup soy sauce
• 1/4 cup honey
• 1/4 cup rice vinegar
• 2 tbsp teriyaki sauce
• 3 cloves garlic, minced
• 1 tsp ground ginger
• 1 tbsp cornstarch (optional, for thickening sauce)
• Cooked rice or steamed vegetables for serving
• Green onions and sesame seeds for garnish (optional)

Instructions:

1. Place the chicken breasts in the slow cooker.
2. In a separate bowl, mix together the pineapple juice, soy sauce, honey, rice vinegar, teriyaki sauce, garlic, and ginger. Pour the sauce mixture over the chicken.
3. Cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and tender.
4. Remove the chicken and shred it with two forks, then return it to the crockpot and stir in the pineapple chunks.
5. For a thicker sauce, mix the cornstarch with a small amount of water and stir it into the crockpot, cooking for an additional 20 minutes until the sauce thickens.
6. Serve the chicken over rice or steamed vegetables, and garnish with green onions and sesame seeds if desired.

This pineapple teriyaki chicken brings a sweet and savory tropical flair to your summer meals.

It’s an easy-to-make dish with minimal prep that’s perfect for a family dinner or gathering.

Crockpot Summer Veggie Frittata

This veggie-packed frittata is a great option for a light yet satisfying summer meal.

With fresh vegetables and eggs, it’s an easy crockpot dish that can be enjoyed for breakfast, lunch, or dinner.

Ingredients:

• 8 large eggs
• 1 cup milk (or dairy-free alternative)
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 cup baby spinach, chopped
• 1 small onion, diced
• 1 cup shredded cheese (cheddar, mozzarella, or your choice)
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh herbs (such as parsley or basil) for garnish

Instructions:

1. In a large bowl, whisk together the eggs, milk, oregano, garlic powder, salt, and pepper.
2. Stir in the zucchini, bell pepper, spinach, onion, and cheese until well combined.
3. Grease the bottom and sides of the crockpot with cooking spray or olive oil.
4. Pour the egg mixture into the slow cooker and spread evenly.
5. Cook on low for 3-4 hours, or until the frittata is set and lightly golden on top.
6. Garnish with fresh herbs before serving.

This crockpot frittata is versatile, and you can use any vegetables you have on hand.

It’s an easy, healthy dish that’s great for a summer brunch or light dinner, and it can be customized with your favorite ingredients.

Crockpot Italian Chicken & Peppers

This flavorful Italian chicken and peppers dish is easy to make and packed with savory Italian flavors.

With juicy chicken breasts, colorful bell peppers, and a tangy tomato-based sauce, it’s a perfect meal for summer, especially when served with crusty bread or over pasta.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 bell peppers (red and yellow), sliced
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup chicken broth
• 1 onion, sliced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes (optional, for heat)
• Salt and pepper to taste
• Fresh basil for garnish
• Crusty bread or pasta for serving

Instructions:

1. Place the chicken breasts at the bottom of the slow cooker.
2. Add the sliced bell peppers, onion, garlic, diced tomatoes, and chicken broth on top of the chicken.
3. Drizzle with olive oil and sprinkle with basil, oregano, red pepper flakes (if using), salt, and pepper.
4. Cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
5. Shred the chicken with two forks and stir it into the sauce and vegetables.
6. Serve over pasta or with crusty bread, and garnish with fresh basil.

This Italian chicken and peppers dish is both hearty and light, with the perfect balance of flavors.

It’s an easy way to enjoy an Italian-inspired meal with minimal effort, making it perfect for summer dinners.

Crockpot Mediterranean Chicken

This Mediterranean-inspired chicken is bursting with fresh flavors from olives, tomatoes, and herbs.

The slow cooking process helps the ingredients meld together into a savory dish that’s perfect for serving with rice, couscous, or a light salad.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup kalamata olives, pitted and sliced
• 1/2 cup artichoke hearts, chopped
• 1 small onion, sliced
• 3 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp dried basil
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley or basil for garnish
• Rice or couscous for serving

Instructions:

1. Place the chicken breasts in the crockpot.
2. Add the diced tomatoes, olives, artichoke hearts, onion, garlic, oregano, basil, olive oil, lemon juice, salt, and pepper.
3. Stir to combine, ensuring the chicken is coated with the mixture.
4. Cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and cooked through.
5. Shred the chicken with two forks and stir the ingredients together.
6. Serve over rice or couscous, garnished with fresh parsley or basil.

This Mediterranean chicken dish is healthy, flavorful, and easy to prepare.

The slow cooker helps bring out the vibrant flavors of the olives, artichokes, and tomatoes, creating a dish that’s light yet satisfying.

Crockpot Grilled Veggie Tacos

These veggie-packed tacos are perfect for summer and incredibly easy to prepare.

The crockpot does all the work, making it a great option for a quick and healthy dinner. The grilled flavor of the veggies, combined with seasonings, makes this a light yet satisfying dish.

Ingredients:

• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 red onion, sliced
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 tbsp olive oil
• Salt and pepper to taste
• Soft corn tortillas
• Toppings: avocado, cilantro, lime, sour cream, or salsa

Instructions:

1. Place the zucchini, bell pepper, onion, corn, and black beans in the crockpot.
2. Drizzle with olive oil, then sprinkle with cumin, chili powder, smoked paprika, salt, and pepper.
3. Stir to coat the veggies and beans evenly with the seasoning.
4. Cook on low for 4-5 hours or high for 2-3 hours until the veggies are tender.
5. Serve the grilled veggie mixture in soft corn tortillas and top with your favorite toppings like avocado, cilantro, lime, sour cream, or salsa.

These crockpot grilled veggie tacos are light, colorful, and bursting with flavor.

They’re perfect for a summer dinner when you want something fresh, healthy, and easy to make.

Crockpot Lemon Herb Chicken with Asparagus

This zesty and aromatic lemon herb chicken with asparagus is a great way to enjoy fresh summer produce while keeping things light and healthy.

The chicken comes out incredibly tender and flavorful, thanks to the slow cooking, while the asparagus adds a fresh and crisp contrast.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 lemon, sliced
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp lemon zest
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Place the chicken breasts in the crockpot.
2. Add the asparagus, lemon slices, garlic, olive oil, thyme, rosemary, lemon zest, salt, and pepper.
3. Stir to combine and coat the chicken and asparagus with the seasonings.
4. 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 lemon herb chicken with asparagus is light, flavorful, and packed with fresh summer ingredients.

It’s an easy meal that’s perfect for a healthy weeknight dinner and pairs wonderfully with a side of quinoa or roasted potatoes.

Crockpot BBQ Pulled Pork Sliders

These tender, juicy BBQ pulled pork sliders are perfect for summer gatherings.

With just a few ingredients, the slow cooker does all the work, turning the pork into a flavorful, melt-in-your-mouth filling that’s perfect for sandwiches or tacos.

Ingredients:

• 3-4 lbs pork shoulder (boneless or bone-in)
• 1 large onion, sliced
• 2 cups BBQ sauce (your favorite kind)
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Slider buns or sandwich rolls
• Coleslaw for topping (optional)

Instructions:

1. Place the pork shoulder in the crockpot and season with garlic powder, smoked paprika, cumin, salt, and pepper.
2. Pour the BBQ sauce and apple cider vinegar over the pork, then add the sliced onion on top.
3. Cover and cook on low for 8-10 hours or high for 4-5 hours, until the pork is tender and can be easily shredded.
4. Remove the pork from the crockpot, shred it with two forks, and return it to the crockpot to soak up the sauce.
5. Serve the pulled pork on slider buns with a scoop of coleslaw on top for a perfect summer meal.

These BBQ pulled pork sliders are easy to make and packed with flavor, making them a great choice for summer BBQs or casual dinners.

The combination of tender pork and smoky BBQ sauce is sure to be a hit with everyone.

Crockpot Peach Chicken

This fruity and savory peach chicken is a great way to bring a burst of summer sweetness to your table.

The peaches cook down into a tangy sauce that pairs perfectly with the tender chicken, creating a unique and delicious dish.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can (15 oz) peach slices in juice, drained (reserve some juice)
• 1/2 cup peach preserves or jam
• 1/4 cup balsamic vinegar
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil or parsley for garnish (optional)

Instructions:

1. Place the chicken breasts in the crockpot.
2. In a separate bowl, mix together the peach slices, peach preserves, balsamic vinegar, rosemary, garlic, olive oil, salt, and pepper.
3. Pour the peach mixture over the chicken.
4. 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 basil or parsley before serving.

This peach chicken recipe is a wonderful balance of sweet and savory flavors, making it a light yet satisfying dish for a summer evening.

The fruit adds a refreshing touch, making it perfect for pairing with rice, couscous, or a fresh salad.

Crockpot Avocado Chicken Salad

This creamy, fresh, and flavorful avocado chicken salad is a lighter, healthier alternative to traditional chicken salads.

It’s easy to prepare in the crockpot and is perfect for serving on sandwiches, wraps, or with a side of veggies.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup Greek yogurt
• 1 ripe avocado, mashed
• 1 tbsp fresh lime juice
• 1/2 cup diced red bell pepper
• 1/4 cup chopped red onion
• 1/4 cup fresh cilantro, chopped
• 1 tsp ground cumin
• Salt and pepper to taste
• Lettuce, tortillas, or bread for serving

Instructions:

1. Place the chicken breasts in the crockpot.
2. Add a little water or chicken broth to cover the chicken and season with salt and pepper.
3. Cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and easy to shred.
4. Shred the chicken with two forks and place it in a large bowl.
5. Add the Greek yogurt, mashed avocado, lime juice, red bell pepper, red onion, cilantro, cumin, salt, and pepper to the chicken. Stir everything together until well combined.
6. Serve the avocado chicken salad on a bed of lettuce, in wraps, or as a sandwich.

This crockpot avocado chicken salad is creamy, tangy, and light, making it the perfect choice for a fresh summer lunch or dinner.

It’s loaded with healthy fats and protein and can be enjoyed in many different ways.