24+ Irresistible Summer Crockpot Recipes to Feed a Hungry Crowd

When the temperatures rise and the days get longer, the last thing anyone wants to do is spend hours in a hot kitchen.

That’s where your slow cooker becomes a summer lifesaver.

Whether you’re hosting a backyard barbecue, feeding a house full of guests, or just looking to make dinnertime easier, these 24+ summer crockpot recipes for a crowd have you covered.

From juicy pulled pork tacos and BBQ chicken sliders to hearty vegetarian chili and zesty shrimp pasta, this list includes something for everyone—meat lovers, seafood fans, and plant-based eaters alike.

These recipes are perfect for cookouts, pool parties, picnics, potlucks, or lazy summer nights when you want to serve up something satisfying without breaking a sweat.

24+ Irresistible Summer Crockpot Recipes to Feed a Hungry Crowd

Whether you’re planning a laid-back poolside party, a festive family reunion, or just a casual dinner with friends, these 24+ summer crockpot recipes for a crowd make it easy to serve up flavorful food without the hassle.

Let your slow cooker do the work while you enjoy the sunshine, sip something cold, and spend time with the people you love.

From bold BBQ favorites to Mediterranean-inspired dishes and hearty veggie options, this roundup proves that summer meals can be both low-effort and crowd-pleasing.

BBQ Pulled Pork Sandwiches

Few things say summer quite like the smoky, tangy flavors of barbecue. This crockpot pulled pork recipe is an effortless way to feed a crowd with minimal prep and maximum flavor.

Let the slow cooker do the work while you enjoy the sunshine and good company. Piled high on soft buns and served with classic sides like coleslaw and baked beans, these sandwiches are sure to be a hit at any backyard bash or potluck.

Ingredients:

• 4–5 lb pork shoulder (bone-in or boneless)
• 1 large onion, sliced
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tsp salt
• 1 tsp black pepper
• 1 cup apple cider vinegar
• 1 cup barbecue sauce (plus more for serving)
• 12 sandwich buns
• Optional: coleslaw for topping

Instructions:

1. Place sliced onions in the bottom of the crockpot.
2. Rub the pork shoulder with paprika, garlic powder, salt, and pepper.
3. Set the pork on top of the onions and pour in the apple cider vinegar.
4. Cook on low for 8–10 hours, or high for 4–5 hours, until the meat shreds easily.
5. Remove the pork and shred with two forks, discarding any excess fat.
6. Return the shredded meat to the crockpot and stir in the barbecue sauce.
7. Let it heat for another 30 minutes on low.
8. Serve on buns with extra BBQ sauce and coleslaw, if desired.

This dish is rich, tender, and bursting with flavor. It holds up well for hours on the warm setting, making it ideal for large gatherings where people eat at different times.

Plus, it’s budget-friendly and can be doubled easily if you’re expecting a big crowd.

Southwest Chicken Tacos

Bright, zesty, and full of Tex-Mex flair, these Southwest Chicken Tacos are perfect for summer evenings with friends. Everything cooks together in the crockpot, from the seasoned chicken to the corn and black beans.

The result is a delicious taco filling that’s ready to go when your guests arrive — just set out tortillas and toppings and let everyone build their own.

Ingredients:

• 3 lbs boneless, skinless chicken breasts
• 1 packet taco seasoning
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chiles
• 1 small red onion, diced
• Juice of 1 lime
• 12–16 small flour or corn tortillas
• Toppings: shredded cheese, sour cream, avocado, cilantro, hot sauce

Instructions:

1. Add chicken breasts to the crockpot.
2. Sprinkle with taco seasoning, then top with black beans, corn, tomatoes, onion, and lime juice.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is cooked through.
4. Shred chicken in the crockpot and stir to combine with the mixture.
5. Serve in warm tortillas with your choice of toppings.

These tacos are colorful, satisfying, and easy to scale up for a bigger crowd.

You can keep the taco filling warm in the slow cooker throughout your event, and leftovers (if you have any) make excellent burrito bowls or nachos the next day.

Summer Veggie & Sausage Jambalaya

This slow cooker twist on jambalaya is loaded with vibrant summer vegetables, bold spices, and smoky sausage.

It’s a hearty, one-pot meal that’s filling enough to serve a crowd while still tasting light enough for warm-weather dining. Serve it with cornbread or crusty bread to soak up all the flavor.

Ingredients:

• 1 lb smoked sausage, sliced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1 1/2 cups long grain rice
• 3 cups chicken broth
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions:

1. Add all ingredients except parsley to the crockpot and stir to combine.
2. Cover and cook on high for 3–4 hours or low for 6–7 hours, until rice is tender and liquid is absorbed.
3. Stir well, taste, and adjust seasoning if needed.
4. Garnish with chopped parsley before serving.

This dish brings big flavor and rustic charm to any summer get-together.

It’s ideal for casual dinners on the patio or summer potlucks where you want something a little different. The mix of vegetables keeps it fresh and seasonal, while the sausage and rice make it a true comfort dish.

Lemon Herb Chicken & Potatoes

A fresh and flavorful dish, this Lemon Herb Chicken & Potatoes is perfect for a summer gathering.

The citrusy, herbal marinade infuses the chicken and potatoes with bright flavors, making it a delightful and easy one-pot meal. Served alongside a light salad or roasted vegetables, this dish is guaranteed to be a crowd-pleaser.

Ingredients:

• 6 bone-in, skinless chicken thighs
• 4 medium russet potatoes, peeled and cut into chunks
• 1 lemon, juiced and zested
• 4 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. In a bowl, mix lemon juice, zest, garlic, olive oil, rosemary, thyme, salt, and pepper.
2. Place the chicken thighs in the crockpot and rub with half of the lemon mixture.
3. Add the potatoes to the crockpot, and pour the remaining lemon mixture over the top.
4. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and the potatoes are tender.
5. Garnish with fresh parsley before serving.

This recipe offers a bright, summery flavor without any fuss.

The chicken comes out tender, and the potatoes are soft and seasoned perfectly, making it a simple yet impressive dish. It’s a great option for those looking for something healthy and comforting.

Cheesy Beef & Bean Chili

A hearty, satisfying meal that’s perfect for feeding a crowd, this Cheesy Beef & Bean Chili is an absolute winner at summer cookouts and potlucks.

Rich with beef, beans, and melted cheese, this chili can be served on its own or with your favorite toppings, making it versatile and crowd-friendly.

Ingredients:

• 2 lbs ground beef
• 1 large onion, diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 packet chili seasoning mix
• 2 cups shredded cheddar cheese (divided)
• 1 cup beef broth
• Salt and pepper to taste
• Optional toppings: sour cream, green onions, jalapeños

Instructions:

1. Brown the ground beef in a skillet over medium heat, then drain any excess fat.
2. Transfer the beef to the crockpot and add the onion, beans, diced tomatoes, chili seasoning, beef broth, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6 hours or high for 3–4 hours.
4. Stir in 1 cup of shredded cheddar cheese just before serving, letting it melt into the chili.
5. Serve with additional shredded cheese and optional toppings.

This chili has a comforting richness that pairs beautifully with warm summer evenings.

The melted cheese adds a creamy element, while the blend of beans makes it hearty and satisfying. It’s easy to make and even easier to enjoy with a cold drink in hand.

Tropical Pork Carnitas

For something a little more exotic, these Tropical Pork Carnitas bring the sweet and savory flavors of the tropics right to your table.

The pork cooks slowly in a flavorful marinade, absorbing the sweet citrus and spices that create a melt-in-your-mouth experience. Serve the carnitas in soft tortillas with tropical toppings like mango salsa and cilantro for a refreshing twist.

Ingredients:

• 4 lbs pork shoulder (boneless)
• 1 orange, juiced
• 1 lime, juiced
• 1 tbsp ground cumin
• 1 tbsp chili powder
• 1 tsp garlic powder
• 1/2 tsp ground cinnamon
• 1 tsp salt
• 1 tsp black pepper
• 2 onions, quartered
• 2 cloves garlic, smashed
• 1/4 cup cilantro, chopped (for garnish)
• 12–16 small corn tortillas

Instructions:

1. In a small bowl, mix orange juice, lime juice, cumin, chili powder, garlic powder, cinnamon, salt, and pepper.
2. Place the pork shoulder in the crockpot and pour the marinade over it. Add the onions and garlic to the crockpot.
3. Cover and cook on low for 8–10 hours or high for 4–5 hours, until the pork is tender and shreds easily.
4. Remove the pork and shred it using two forks. Return it to the crockpot and stir it in the juices to absorb the flavor.
5. Serve the carnitas in tortillas with cilantro and your favorite toppings like salsa or guacamole.

The tropical flavor profile in this recipe is a perfect balance of sweet, savory, and zesty. It’s a great dish for a summer celebration, offering something a little different than your typical tacos.

The slow-cooked pork, packed with citrusy goodness, is sure to be a favorite!

Italian Sausage and Peppers

This classic Italian Sausage and Peppers dish is packed with bold flavors and is incredibly easy to prepare in the crockpot.

The sausages simmer with bell peppers, onions, and tomatoes, creating a savory and juicy filling that’s perfect for serving with crusty bread, over pasta, or on a hoagie roll. It’s a meal that’s both comforting and delicious, ideal for summer gatherings.

Ingredients:

• 4 lbs Italian sausage (mild or spicy, depending on your preference)
• 2 red bell peppers, sliced
• 2 green bell peppers, sliced
• 1 large onion, sliced
• 1 can (14.5 oz) diced tomatoes (with juices)
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 8 hoagie rolls (optional)

Instructions:

1. Place the sausages in the bottom of the crockpot.
2. Top with sliced bell peppers, onion, diced tomatoes, garlic, oregano, basil, salt, and pepper.
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. Slice the sausages and stir into the peppers and onions before serving.
5. Serve the sausage and peppers in hoagie rolls for sandwiches or as a topping for pasta.

This dish is a true crowd-pleaser, offering rich, savory flavors with a bit of heat (if you use spicy sausage).

It’s versatile, so you can serve it however your guests prefer, making it an excellent choice for a casual yet flavorful summer meal.

Crockpot Chicken Enchilada Casserole

This hearty and flavorful chicken enchilada casserole is a perfect way to enjoy the taste of enchiladas without all the work.

With tender chicken, zesty enchilada sauce, and layers of tortillas and cheese, this casserole is a comforting, one-pot meal that feeds a crowd and takes minimal prep.

Ingredients:

• 3 lbs boneless, skinless chicken breasts
• 1 can (10 oz) enchilada sauce (red or green)
• 1 can (4 oz) diced green chilies
• 1 cup frozen corn kernels
• 1 cup black beans, drained and rinsed
• 12 small flour tortillas
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Sour cream and cilantro for garnish

Instructions:

1. Place the chicken breasts in the bottom of the crockpot. Pour the enchilada sauce, diced green chilies, corn, black beans, cumin, chili powder, salt, and pepper over the chicken.
2. Cover and cook on low for 6 hours or high for 3–4 hours, until the chicken is fully cooked.
3. Remove the chicken and shred it with two forks. Return the shredded chicken to the crockpot and stir to combine with the sauce and beans.
4. Tear the tortillas into quarters and layer them over the chicken mixture, then sprinkle cheese over each layer.
5. Continue layering until all tortillas and cheese are used. Cover and cook on low for an additional 30 minutes, or until the cheese has melted.
6. Garnish with sour cream and cilantro before serving.

This chicken enchilada casserole is a hit with its layers of flavorful ingredients and gooey melted cheese.

It’s an easy and satisfying dish that requires minimal effort but delivers maximum flavor, perfect for feeding a crowd.

Crockpot Shrimp Boil

If you’re looking for something a bit more festive and fun, this Crockpot Shrimp Boil is perfect for summer gatherings.

Packed with shrimp, potatoes, sausage, and corn, this dish is loaded with the bold flavors of Old Bay seasoning and garlic, making it a flavorful feast that’s both easy and impressive.

Ingredients:

• 2 lbs large shrimp, peeled and deveined
• 2 lbs baby potatoes, halved
• 4 ears corn, cut into thirds
• 1 lb smoked sausage, cut into 1-inch pieces
• 1/4 cup Old Bay seasoning
• 4 cloves garlic, minced
• 1 lemon, sliced
• 6 cups water
• 2 tbsp butter
• Fresh parsley for garnish

Instructions:

1. Add the baby potatoes, corn, and sausage to the crockpot.
2. Sprinkle with Old Bay seasoning, garlic, and toss to coat.
3. Pour in the water and add the lemon slices and butter on top.
4. Cover and cook on low for 4–5 hours or high for 2–3 hours, until the potatoes are tender.
5. Add the shrimp to the crockpot and cook for an additional 20–30 minutes, until the shrimp are pink and cooked through.
6. Stir everything together and garnish with fresh parsley before serving.

This Crockpot Shrimp Boil is a delightful and interactive meal, where guests can dig in and enjoy all the savory, spicy flavors.

It’s great for outdoor parties or beach-themed gatherings, and the best part is that you can make it ahead of time and keep it warm for easy serving.

Crockpot Mediterranean Chicken

This Mediterranean Chicken dish is a light yet flavorful option that combines tender chicken with olives, tomatoes, and a blend of Mediterranean herbs.

The crockpot creates a rich and aromatic stew-like meal that pairs wonderfully with couscous, rice, or a simple salad. It’s perfect for a refreshing summer dinner that’s full of color and flavor.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup pitted Kalamata olives
• 1 can (14.5 oz) diced tomatoes (with juices)
• 1/2 cup onion, chopped
• 1/4 cup red wine (optional)
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup feta cheese (optional)
• Fresh parsley for garnish

Instructions:

1. Place the chicken breasts at the bottom of the crockpot.
2. Add the olives, diced tomatoes, onion, garlic, red wine (if using), oregano, basil, salt, and pepper on top of the chicken.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
4. Before serving, shred the chicken using two forks and stir everything together to combine.
5. Garnish with crumbled feta cheese and fresh parsley.

This Mediterranean Chicken is full of vibrant flavors, with the olives and tomatoes infusing the chicken with a tangy richness.

It’s a wonderful dish that’s not only healthy but also incredibly easy to prepare. The feta cheese adds a creamy, salty element that complements the entire meal.

Crockpot BBQ Chicken Sliders

For a fun, easy, and crowd-pleasing meal, these BBQ Chicken Sliders are a go-to recipe that will keep your guests coming back for more.

The chicken simmers in BBQ sauce, becoming incredibly tender and flavorful, and is then piled high on soft slider buns. It’s perfect for casual gatherings, picnics, or game day.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 1/2 cups BBQ sauce (your favorite kind)
• 1 small onion, diced
• 1 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• Salt and pepper to taste
• 12 slider buns
• Optional: coleslaw for topping

Instructions:

1. Place the chicken breasts in the crockpot.
2. In a small bowl, mix together BBQ sauce, diced onion, apple cider vinegar, brown sugar, smoked paprika, salt, and pepper.
3. Pour the sauce mixture over the chicken breasts in the crockpot and stir to coat.
4. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and shreds easily.
5. Shred the chicken with two forks and stir it into the sauce.
6. Serve the BBQ chicken on slider buns with optional coleslaw for a tasty, satisfying meal.

These sliders are a hit at any summer get-together.

The BBQ chicken is sweet, tangy, and tender, and the slider buns provide the perfect bite-sized portion for guests to enjoy. Plus, you can make them in advance and keep them warm in the crockpot for easy serving.

Crockpot Beef and Broccoli

A deliciously tender and savory meal that’s a great option for a crowd, this Crockpot Beef and Broccoli brings the flavors of a Chinese takeout favorite straight to your table.

The beef is slow-cooked to perfection in a flavorful sauce, and the broccoli adds a fresh, healthy crunch. It’s the ideal dish for a summer dinner when you want something satisfying yet light.

Ingredients:

• 2 lbs flank steak, thinly sliced against the grain
• 1 cup low-sodium soy sauce
• 1/2 cup beef broth
• 1/4 cup brown sugar
• 1/4 cup rice vinegar
• 2 cloves garlic, minced
• 1 tbsp cornstarch (optional for thickening)
• 4 cups broccoli florets
• 1 tbsp sesame oil
• Cooked rice for serving
• Sesame seeds for garnish (optional)

Instructions:

1. Add the sliced flank steak to the crockpot.
2. In a bowl, whisk together soy sauce, beef broth, brown sugar, rice vinegar, and garlic. Pour over the beef.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the beef is tender.
4. In the last 30 minutes of cooking, stir in the broccoli florets and sesame oil. Cover and continue to cook until the broccoli is tender.
5. If you’d like a thicker sauce, mix cornstarch with a little water and stir it into the sauce before serving.
6. Serve the beef and broccoli over rice, garnished with sesame seeds.

This dish is a fantastic way to enjoy a favorite Asian-inspired meal with minimal effort.

The beef is incredibly tender, and the broccoli provides a fresh, nutritious contrast. It’s also customizable — you can add more vegetables or adjust the sauce to suit your taste.

Crockpot Chili Mac

A comforting, hearty dish that brings together the best of chili and macaroni, this Crockpot Chili Mac is perfect for a crowd.

It’s an all-in-one meal with ground beef, tomatoes, pasta, and cheese that’s filling, easy to prepare, and loved by both kids and adults. It’s the perfect dish to serve on a lazy summer afternoon or during a potluck.

Ingredients:

• 1 lb ground beef
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes with green chilies
• 1 can (15 oz) tomato sauce
• 2 cups beef broth
• 1 packet chili seasoning mix
• 1 cup elbow macaroni (uncooked)
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste

Instructions:

1. In a skillet, brown the ground beef over medium heat, then drain any excess fat.
2. Transfer the beef to the crockpot and add diced onion, garlic, diced tomatoes, tomato sauce, beef broth, chili seasoning, salt, and pepper. Stir to combine.
3. Cover and cook on low for 4–5 hours or high for 2–3 hours.
4. Add the uncooked elbow macaroni to the crockpot, stir it in, and cook for an additional 30–40 minutes, until the pasta is tender.
5. Once the pasta is cooked, stir in the shredded cheeses until melted and smooth.
6. Serve hot and enjoy the cheesy, flavorful goodness!

Chili Mac is a crowd-pleaser that’s both comforting and filling, making it a great choice for larger gatherings.

The best part is that it’s one-pot and so easy to make. If you want to add a little extra heat, consider adding some diced jalapeños or a dash of hot sauce.

Crockpot Hawaiian BBQ Meatballs

Sweet and savory, these Crockpot Hawaiian BBQ Meatballs are an absolute crowd favorite! The meatballs cook in a delicious combination of BBQ sauce and pineapple, creating a juicy, flavorful bite that’s perfect for serving with toothpicks at your next barbecue or potluck.

These are also great as a main dish with rice or even served in a slider bun.

Ingredients:

• 2 lbs frozen meatballs (or homemade meatballs if preferred)
• 1 can (20 oz) pineapple chunks, drained (reserve juice)
• 1 1/2 cups BBQ sauce
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1 tbsp rice vinegar
• 1 tbsp ginger, grated
• 1/2 tsp garlic powder
• Fresh cilantro for garnish (optional)

Instructions:

1. Place the frozen meatballs in the crockpot.
2. In a bowl, combine the BBQ sauce, soy sauce, brown sugar, rice vinegar, ginger, and garlic powder. Stir to mix well.
3. Pour the sauce over the meatballs, then add the pineapple chunks on top.
4. Cover and cook on low for 4–5 hours or high for 2–3 hours, until the meatballs are heated through and the sauce has thickened slightly.
5. Garnish with fresh cilantro before serving.

These meatballs are perfect for a party snack or served as a main dish.

The pineapple adds a tropical twist, while the BBQ sauce gives the meatballs a smoky, sweet flavor. They’re great for feeding a crowd and can be kept warm in the crockpot throughout your event.

Crockpot Tex-Mex Beef and Rice

A flavorful and easy one-pot meal, this Crockpot Tex-Mex Beef and Rice combines seasoned ground beef, rice, beans, and corn in a deliciously savory sauce.

It’s a great make-ahead dish that can be served on its own or with tortillas for a fun, Tex-Mex-inspired meal. Perfect for feeding a crowd at casual summer events.

Ingredients:

• 2 lbs ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chilies
• 1 cup long-grain white rice (uncooked)
• 2 cups beef broth
• 1 packet taco seasoning mix
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 cup shredded cheddar cheese (optional)
• Fresh cilantro for garnish

Instructions:

1. In a skillet, brown the ground beef over medium heat, then drain any excess fat.
2. Transfer the beef to the crockpot, and add the chopped onion, garlic, black beans, corn, diced tomatoes, rice, beef broth, taco seasoning, chili powder, cumin, salt, and pepper. Stir everything together.
3. Cover and cook on low for 5–6 hours or high for 2–3 hours, until the rice is tender and all the liquid is absorbed.
4. Stir in the shredded cheddar cheese (if using) just before serving and garnish with fresh cilantro.

This Tex-Mex Beef and Rice dish is a hearty and satisfying meal with all the bold flavors of your favorite taco fillings.

It’s an easy, hands-off meal that can be enjoyed with a side of tortilla chips or served as a standalone dish. The rice soaks up all the delicious flavors, and the beans and corn add extra texture and nutrition.

Crockpot Pulled Pork Tacos

Pulled pork is always a hit at summer parties, and this Crockpot Pulled Pork Taco recipe is no exception.

The pork slow-cooks in a tangy, flavorful sauce, becoming incredibly tender and easy to shred. You can serve it with a variety of toppings, making it a customizable dish that everyone can enjoy.

Ingredients:

• 4 lbs pork shoulder (boneless)
• 1 onion, sliced
• 3 cloves garlic, minced
• 1/4 cup apple cider vinegar
• 1/4 cup orange juice
• 1/4 cup lime juice
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp paprika
• 1 tsp salt
• 1 tsp black pepper
• 2 cups chicken broth
• 12 small corn or flour tortillas
• Optional toppings: chopped cilantro, lime wedges, diced onions, salsa, avocado

Instructions:

1. Place the pork shoulder in the crockpot and top with sliced onion and minced garlic.
2. In a bowl, whisk together apple cider vinegar, orange juice, lime juice, chili powder, cumin, paprika, salt, pepper, and chicken broth.
3. Pour the sauce over the pork, ensuring the meat is well-coated.
4. Cover and cook on low for 8–10 hours or high for 4–5 hours, until the pork is fork-tender.
5. Shred the pork with two forks and mix it into the juices.
6. Serve the pulled pork in tortillas with your choice of toppings.

Pulled pork tacos are a fun and easy way to feed a crowd. The pork is tender and juicy, and you can customize the toppings to your taste.

It’s a versatile recipe that’s perfect for summer picnics, taco nights, or casual get-togethers.

Crockpot Lemon Garlic Shrimp Pasta

This Crockpot Lemon Garlic Shrimp Pasta is a quick and refreshing dish that combines the delicate flavor of shrimp with a zesty lemon garlic sauce.

It’s a light yet satisfying dish that’s ideal for summer dinners when you want something flavorful but not too heavy. The best part is the crockpot does most of the work for you.

Ingredients:

• 2 lbs large shrimp, peeled and deveined
• 1 lb uncooked spaghetti or your preferred pasta
• 4 cloves garlic, minced
• 1 lemon, zest and juice
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup butter, cut into cubes
• 1/2 cup grated Parmesan cheese
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. In the crockpot, combine garlic, lemon zest, lemon juice, chicken broth, heavy cream, and butter.
2. Cover and cook on low for 2–3 hours, allowing the flavors to meld together and the sauce to simmer.
3. About 30 minutes before serving, add the uncooked pasta to the crockpot and stir in the shrimp.
4. Cover and cook for an additional 30 minutes or until the pasta is tender and the shrimp is cooked through.
5. Stir in the grated Parmesan cheese and fresh parsley, and season with salt and pepper.
6. Serve hot and garnish with additional Parmesan and parsley.

This dish is perfect for those who love seafood and pasta, with the rich, lemony sauce complementing the shrimp and pasta beautifully.

It’s simple to make and elegant enough for a special summer dinner or a casual crowd-pleasing meal.

Crockpot BBQ Ribs

Who doesn’t love tender, fall-off-the-bone ribs, especially in the summer? This Crockpot BBQ Ribs recipe makes preparing ribs easy and hassle-free.

The slow cooking process ensures the meat is melt-in-your-mouth tender, and the BBQ sauce gives it that smoky, sweet flavor everyone craves. Perfect for a summer cookout or party.

Ingredients:

• 3–4 lbs baby back ribs
• 1 tbsp olive oil
• 1/4 cup brown sugar
• 1/4 cup paprika
• 1 tbsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cups BBQ sauce (your favorite kind)

Instructions:

1. Remove the membrane from the ribs and rub them with olive oil.
2. In a bowl, combine brown sugar, paprika, chili powder, garlic powder, onion powder, salt, and pepper. Rub this spice mixture all over the ribs.
3. Place the ribs in the crockpot, stacking them if necessary.
4. Pour the BBQ sauce over the ribs, making sure they are well-coated.
5. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the ribs are tender and fully cooked.
6. If you want a caramelized finish, preheat your grill and transfer the cooked ribs to the grill for 5–10 minutes, brushing with additional BBQ sauce and searing for a crispy exterior.
7. Serve the ribs with your favorite sides.

BBQ ribs are a classic crowd-pleaser, and this crockpot method makes them incredibly easy to prepare.

The slow-cooked meat is perfectly tender, and the BBQ sauce adds a smoky-sweet flavor that everyone will love. Serve these ribs with a side of coleslaw and cornbread for the ultimate summer meal.

Crockpot Jambalaya

Jambalaya is a flavorful and hearty dish that brings together a wonderful mix of meats, vegetables, and spices.

This Crockpot Jambalaya recipe combines sausage, chicken, and shrimp in a seasoned tomato base, making it the perfect one-pot meal for feeding a crowd at a summer gathering.

Ingredients:

• 1 lb smoked sausage, sliced into 1/4-inch pieces
• 2 lbs chicken thighs, boneless and skinless, cut into pieces
• 1 lb shrimp, peeled and deveined
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup long-grain white rice (uncooked)
• 4 cups chicken broth
• 1 tbsp Cajun seasoning
• 1 tsp thyme
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 bay leaf
• Fresh parsley for garnish

Instructions:

1. Add the sausage, chicken, onion, bell pepper, celery, garlic, diced tomatoes, rice, chicken broth, Cajun seasoning, thyme, paprika, salt, pepper, and bay leaf to the crockpot.
2. Stir everything together to combine.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours.
4. In the last 30 minutes of cooking, add the shrimp and stir to combine.
5. Continue cooking until the shrimp is pink and fully cooked.
6. Remove the bay leaf, and garnish with fresh parsley before serving.

This dish is a perfect blend of spicy, savory, and hearty flavors.

The sausage, chicken, and shrimp all cook together, infusing the rice with rich, bold flavors. It’s a great dish for a summer potluck, backyard BBQ, or family gathering, offering a satisfying and flavorful meal with minimal effort.

Crockpot Chicken Alfredo

This Crockpot Chicken Alfredo is a creamy, comforting dish that’s perfect for a crowd, especially during the summer months when you want something rich yet easy.

The chicken becomes tender and flavorful while the sauce is perfectly creamy and cheesy. You can serve this dish over pasta or even with a side of garlic bread for a complete meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can (10 oz) cream of chicken soup
• 2 cups heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 4 cloves garlic, minced
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 1 lb fettuccine or penne pasta (cooked according to package instructions)
• Fresh parsley for garnish

Instructions:

1. Place the chicken breasts at the bottom of the crockpot.
2. In a bowl, combine the cream of chicken soup, heavy cream, Parmesan cheese, mozzarella cheese, garlic, Italian seasoning, salt, and pepper.
3. Pour the sauce mixture over the chicken breasts, ensuring they are well-covered.
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. Remove the chicken from the crockpot, shred it using two forks, and return it to the sauce.
6. Serve the shredded chicken and Alfredo sauce over the cooked pasta and garnish with fresh parsley.

This Crockpot Chicken Alfredo is rich, creamy, and full of flavor, making it a great option for feeding a crowd.

The chicken is so tender and the sauce is smooth and cheesy, making it a comforting dish that will please even the pickiest eaters.

Crockpot Baked Ziti

A classic Italian comfort food, Crockpot Baked Ziti is easy to make, and it’s a great dish to serve for a crowd.

Layers of ziti pasta, marinara sauce, ricotta cheese, and mozzarella come together to create a comforting and cheesy casserole that is perfect for family gatherings, picnics, or casual get-togethers.

Ingredients:

• 1 lb ziti pasta (uncooked)
• 1 jar (24 oz) marinara sauce
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. In the crockpot, spread a thin layer of marinara sauce on the bottom.
2. Add half of the uncooked ziti pasta, followed by half of the ricotta cheese, mozzarella cheese, Parmesan cheese, and seasonings.
3. Repeat the layers with the remaining ingredients, finishing with a layer of cheese on top.
4. Cover and cook on low for 4–5 hours or high for 2–3 hours, until the pasta is cooked and the cheese is melted and bubbly.
5. Garnish with fresh basil before serving.

This Crockpot Baked Ziti is the ultimate comfort food with gooey cheese and savory marinara sauce.

It’s simple to make, and the crockpot takes care of the hard work. Whether you’re serving a large group or just a family dinner, this dish will be a hit at your summer gathering.

Crockpot BBQ Chicken Sliders

These Crockpot BBQ Chicken Sliders are perfect for a casual summer gathering.

Tender, juicy shredded chicken coated in smoky barbecue sauce is piled high on soft slider buns, making them an irresistible snack or meal. This easy, no-fuss recipe is sure to please a crowd, whether it’s for a backyard BBQ or a game day party.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 1/2 cups BBQ sauce (your favorite brand)
• 1/4 cup apple cider vinegar
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 12 slider buns
• Optional toppings: coleslaw, pickles, extra BBQ sauce

Instructions:

1. Place the chicken breasts in the crockpot.
2. In a bowl, mix together BBQ sauce, apple cider vinegar, brown sugar, garlic powder, and onion powder.
3. Pour the sauce over the chicken breasts, ensuring they are well-coated.
4. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and easy to shred.
5. Shred the chicken with two forks and stir it into the sauce.
6. Serve the shredded BBQ chicken on slider buns with optional toppings like coleslaw, pickles, or extra BBQ sauce.

These sliders are the perfect handheld meal that’s juicy, savory, and bursting with flavor.

They’re quick to assemble and easy to serve, making them an ideal choice for summer parties, picnics, or tailgates.

Crockpot Greek Chicken Pitas

This Crockpot Greek Chicken Pita recipe brings Mediterranean flavors to your summer table.

The chicken cooks slowly in a blend of Greek seasonings, lemon, and olive oil, making it incredibly tender and flavorful. Serve it with fresh pita bread, a refreshing cucumber-tomato salad, and a dollop of creamy tzatziki sauce for a light yet filling meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 lemon, juiced and zested
• 1 tbsp dried oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 1 cup chicken broth
• 8 pitas
• Optional toppings: diced cucumber, diced tomatoes, red onion, tzatziki sauce

Instructions:

1. Place the chicken breasts in the crockpot.
2. In a small bowl, combine olive oil, lemon juice and zest, oregano, garlic powder, onion powder, salt, pepper, and chicken broth. Pour the mixture over the chicken.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is cooked through and tender.
4. Shred the chicken with two forks and stir in the sauce.
5. Serve the shredded chicken in pitas with your choice of toppings such as cucumber, tomato, red onion, and tzatziki sauce.

These Greek Chicken Pitas are light, flavorful, and easy to make, perfect for a summer meal that’s both satisfying and refreshing.

The tender chicken and creamy tzatziki bring Mediterranean flair to any gathering.

Crockpot Veggie and Bean Chili

A hearty, healthy option for vegetarian guests, this Crockpot Veggie and Bean Chili is packed with a variety of beans and vegetables in a spicy, flavorful broth.

It’s perfect for a summer cookout, offering a warm, filling meal that’s both nutritious and satisfying. This dish can easily be made vegan by omitting any dairy-based toppings.

Ingredients:

• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 zucchini, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, chopped
• 2 cups corn kernels (fresh or frozen)
• 1 can (28 oz) crushed tomatoes
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 4 cups vegetable broth
• Optional toppings: shredded cheese, sour cream, green onions, cilantro

Instructions:

1. Add the beans, zucchini, bell pepper, onion, corn, crushed tomatoes, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and vegetable broth to the crockpot.
2. Stir to combine and ensure everything is well-coated.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the vegetables are tender and the flavors have melded together.
4. Serve with optional toppings such as shredded cheese, sour cream, green onions, or fresh cilantro.

This Veggie and Bean Chili is a great option for a crowd, especially for those who prefer a lighter, meatless meal. It’s full of hearty vegetables and beans, making it both filling and nutritious.

The rich, smoky chili flavors make it a crowd favorite, whether you’re serving it at a potluck or a casual summer gathering.