25+ Delicious Summer Dinner Crockpot Recipes You’ll Love

As the warm summer months roll in, the last thing anyone wants to do is spend hours in the kitchen preparing dinner.

Thankfully, the trusty crockpot comes to the rescue, allowing you to prepare easy, flavorful meals with minimal effort.

Whether you’re looking for something light and fresh or rich and comforting, these 25+ summer dinner crockpot recipes offer something for everyone.

From slow-cooked chicken and hearty stews to vibrant Mediterranean dishes, the crockpot makes it easy to enjoy delicious, home-cooked meals without breaking a sweat.

25+ Delicious Summer Dinner Crockpot Recipes You’ll Love

When the summer heat is on, cooking shouldn’t feel like a chore.

With these 25+ summer dinner crockpot recipes, you can enjoy flavorful, homemade meals without heating up the kitchen.

The crockpot offers convenience, versatility, and the ability to bring out the best in every ingredient, whether it’s tender meats, fresh veggies, or zesty sauces.

Whether you’re planning a family dinner, hosting a gathering, or just looking for a simple way to end the day, these recipes will become your go-to options all season long.

Crockpot Chicken Tacos

This recipe is perfect for a busy summer evening when you want a flavorful dinner with minimal effort.

The chicken cooks slowly in the crockpot, absorbing all the bold flavors of the spices and fresh ingredients. It’s a versatile dish that you can serve in tortillas or over rice, making it ideal for both light and hearty meals.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 packet taco seasoning
• 1 cup salsa
• 1/2 cup chicken broth
• 1/2 cup chopped onion
• 1 bell pepper, diced
• 1 can of black beans, drained and rinsed
• 1 cup frozen corn
• Fresh cilantro, for garnish
• Tortillas, for serving

Instructions:

1. Place the chicken breasts in the crockpot and sprinkle with taco seasoning.
2. Add the salsa, chicken broth, onion, bell pepper, black beans, and corn.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours.
4. Once the chicken is fully cooked and tender, shred it using two forks.
5. Serve the shredded chicken in tortillas, and top with cilantro and your favorite taco toppings like sour cream, avocado, or cheese.

These crockpot chicken tacos are incredibly easy to prepare and can be enjoyed with friends or family on a warm summer evening.

The slow-cooked chicken ensures each bite is bursting with flavor, and the versatility of the dish allows for customization based on what ingredients you have on hand. It’s a stress-free dinner that can be made ahead of time and left to cook while you enjoy the summer day.

Crockpot BBQ Pulled Pork Sandwiches

A classic summer comfort food, this BBQ pulled pork recipe is perfect for laid-back evenings.

The slow cooker transforms the pork into a tender, juicy filling that’s infused with smoky, tangy BBQ sauce. Pair it with a cold drink and some coleslaw for the ultimate summer dinner.

Ingredients:

• 4 lb pork shoulder
• 1 cup BBQ sauce (your favorite brand)
• 1/2 cup apple cider vinegar
• 1/2 cup chicken broth
• 1 onion, sliced
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 8 hamburger buns
• Coleslaw (optional for topping)

Instructions:

1. Place the pork shoulder in the crockpot and rub with garlic powder, smoked paprika, and black pepper.
2. Pour the BBQ sauce, apple cider vinegar, and chicken broth over the pork.
3. Top with sliced onions.
4. Cover and cook on low for 8 hours or high for 4 hours until the pork is tender and can be easily shredded.
5. Shred the pork with two forks, mixing it into the sauce.
6. Serve the pulled pork on hamburger buns, and top with coleslaw if desired.

These BBQ pulled pork sandwiches are an easy, crowd-pleasing summer dinner that brings all the classic flavors of a BBQ without the hassle of grilling.

The crockpot ensures the pork is perfectly tender and full of flavor, while the tangy BBQ sauce adds that irresistible smoky kick. Whether you’re hosting a gathering or simply looking for a delicious dinner, this dish is sure to satisfy.

Crockpot Mediterranean Chicken

This light yet flavorful Mediterranean chicken dish is a great choice for summer dinners.

It combines fresh vegetables, olives, and a touch of lemon for a bright and zesty meal that’s perfect for hot nights when you want something delicious but not too heavy.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted
• 1/2 cup feta cheese, crumbled
• 1 onion, sliced
• 1 tsp dried oregano
• 1 lemon, sliced
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish
• Brown rice or couscous, for serving

Instructions:

1. Place the chicken breasts in the crockpot and season with salt, pepper, and dried oregano.
2. Add the cherry tomatoes, olives, feta cheese, onion, and lemon slices on top of the chicken.
3. Drizzle with olive oil and season with additional salt and pepper if desired.
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. Serve over a bed of brown rice or couscous, and garnish with fresh parsley.

This Mediterranean chicken is an aromatic, light dish that’s perfect for summer dinners when you want something healthy and vibrant.

The combination of tangy feta, fresh vegetables, and the brightness of lemon creates a dish that’s as colorful as it is flavorful. Paired with rice or couscous, this meal feels like a mini vacation to the Mediterranean and is sure to please anyone craving a lighter summer dinner.

Crockpot Lemon Garlic Herb Salmon

This lemon garlic herb salmon recipe is a perfect summer dinner for those who love fresh, light meals.

The salmon cooks gently in the crockpot, absorbing all the citrusy, herbal flavors. It’s a low-maintenance dish that requires little preparation but delivers a satisfying, flavorful meal ideal for warm evenings.

Ingredients:

• 4 salmon fillets
• 2 lemons, sliced
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 2 tbsp fresh parsley, chopped
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/2 cup white wine or chicken broth (optional)

Instructions:

1. Place the salmon fillets in the crockpot, skin side down.
2. Drizzle with olive oil and sprinkle with minced garlic, thyme, salt, and pepper.
3. Layer the lemon slices on top of the salmon and pour the white wine or chicken broth around the fillets.
4. Cover and cook on low for 2-3 hours, or until the salmon is cooked through and flakes easily with a fork.
5. Garnish with fresh parsley before serving.

This lemon garlic herb salmon is a light, nutritious, and effortless meal that’s perfect for summer dinners.

The crockpot keeps the salmon moist and flavorful, and the citrusy lemon and fragrant garlic bring out the best in the fish. It pairs wonderfully with a side of roasted vegetables, quinoa, or a simple salad, making it a well-rounded, satisfying meal.

Crockpot Veggie and Bean Chili

A hearty, vegetarian chili packed with fresh vegetables and protein-rich beans, this crockpot chili is perfect for those warm summer nights when you want something comforting yet light.

It’s packed with flavor from a blend of spices, and the slow cooking process helps the ingredients meld together into a savory, satisfying dish.

Ingredients:

• 1 can kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 1 onion, chopped
• 1 zucchini, chopped
• 1 bell pepper, chopped
• 1 cup corn kernels (fresh or frozen)
• 1 can green chilies (optional, for heat)
• 2 cloves garlic, minced
• 2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp oregano
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Tortilla chips, for serving

Instructions:

1. Add the beans, diced tomatoes, onion, zucchini, bell pepper, corn, green chilies (if using), and minced garlic to the crockpot.
2. Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper.
3. Cover and cook on low for 6-8 hours or high for 3-4 hours, stirring halfway through.
4. Once the chili is thickened and the vegetables are tender, serve with a sprinkle of fresh cilantro and a side of tortilla chips for crunch.

This veggie and bean chili is the ultimate summer comfort food, offering all the hearty flavors of chili without the heaviness.

The slow cooking process allows the vegetables and beans to develop rich flavors, while the spices add a delightful warmth. It’s a healthy, filling meal that’s perfect for vegetarians and meat-eaters alike. Paired with tortilla chips, it makes for a crowd-pleasing dish that’s great for family dinners or casual summer gatherings.

Crockpot Shrimp Scampi

Shrimp scampi is a classic seafood dish that’s rich, buttery, and garlicky—perfect for a special summer dinner.

This crockpot version makes it incredibly easy to prepare and keeps the shrimp tender and juicy. The combination of garlic, lemon, and white wine creates a mouthwatering sauce that pairs beautifully with pasta or rice.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1/4 cup white wine (or chicken broth)
• 1/4 cup olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dried basil
• 1 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped
• Cooked pasta or rice, for serving

Instructions:

1. Place the shrimp, garlic, white wine, olive oil, lemon juice, basil, and red pepper flakes (if using) in the crockpot.
2. Stir to combine, and season with salt and pepper.
3. Cover and cook on low for 1.5 to 2 hours, or until the shrimp are cooked through and opaque.
4. Serve the shrimp and sauce over pasta or rice, and garnish with fresh parsley.

This crockpot shrimp scampi is a quick and elegant dinner that takes the classic scampi recipe and simplifies it without sacrificing flavor.

The crockpot ensures the shrimp stay tender and perfectly cooked, while the garlic, lemon, and white wine create a rich sauce that complements the shrimp beautifully. It’s a great dish to serve on a summer evening, whether you’re entertaining guests or enjoying a cozy dinner at home.

Crockpot Chicken and Veggie Stir-Fry

This chicken and veggie stir-fry is a healthier alternative to takeout, offering a savory combination of chicken, colorful vegetables, and a flavorful sauce.

The crockpot allows the chicken to become tender, while the vegetables maintain their crispness, creating a well-balanced meal that’s perfect for summer nights.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into chunks
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup snap peas
• 1 medium carrot, sliced thinly
• 1 onion, sliced
• 3 cloves garlic, minced
• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp ginger, minced
• 1/2 tsp sesame oil (optional)
• 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
• Cooked rice or noodles, for serving
• Sesame seeds and green onions for garnish

Instructions:

1. Add the chicken chunks, bell peppers, snap peas, carrot, onion, and garlic to the crockpot.
2. In a small bowl, whisk together the soy sauce, honey, rice vinegar, ginger, and sesame oil (if using). Pour the sauce over the chicken and vegetables.
3. Cover and cook on low for 4-5 hours or high for 2-3 hours.
4. If you prefer a thicker sauce, stir in the cornstarch slurry (cornstarch mixed with water) in the last 30 minutes of cooking.
5. Serve the stir-fry over rice or noodles, and garnish with sesame seeds and green onions.

This crockpot chicken and veggie stir-fry is a quick, healthy dinner that doesn’t skimp on flavor. The combination of fresh vegetables and tender chicken, enhanced with a tangy, slightly sweet sauce, makes it a satisfying meal without feeling heavy.

It’s perfect for those busy summer nights when you want something light but fulfilling. Plus, the versatility of the dish means you can swap in any veggies you have on hand.

Crockpot Beef and Vegetable Stew

A warm, hearty stew can be just as enjoyable in the summer as it is during the cooler months, especially when made with fresh summer vegetables.

This beef and vegetable stew is a comfort food classic that cooks low and slow in the crockpot, giving you a tender, flavorful meal with minimal effort.

Ingredients:

• 2 lbs beef stew meat, cubed
• 4 large potatoes, peeled and diced
• 3 carrots, sliced
• 1 onion, chopped
• 2 celery stalks, chopped
• 1 cup green beans, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Add the beef stew meat, potatoes, carrots, onion, celery, green beans, and garlic to the crockpot.
2. Pour in the beef broth, and season with thyme, rosemary, bay leaf, 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 vegetables are cooked through.
4. Remove the bay leaf, and serve the stew hot, garnished with fresh parsley.

This crockpot beef and vegetable stew is the perfect meal for a cozy summer evening when you want something hearty but not too heavy.

The slow cooking process tenderizes the beef and infuses it with the flavors of the herbs and vegetables. It’s a complete meal in one pot, with enough comfort to satisfy any appetite. Serve with a slice of crusty bread for a complete, filling dinner.

Crockpot Greek Chicken Pitas

These Greek chicken pitas are fresh, flavorful, and easy to prepare in the crockpot.

The chicken is seasoned with Mediterranean herbs and cooked in a rich tomato-based sauce, creating a savory filling that pairs perfectly with warm pita bread and fresh toppings like cucumbers, tomatoes, and tzatziki sauce.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can diced tomatoes
• 1/4 cup kalamata olives, chopped
• 1/4 cup red onion, chopped
• 2 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 cup fresh lemon juice
• 1 tbsp olive oil
• 4 pitas, for serving
• Fresh toppings: cucumber, tomato, lettuce, tzatziki sauce

Instructions:

1. Place the chicken breasts in the crockpot and top with the diced tomatoes, olives, red onion, garlic, oregano, cumin, salt, and pepper.
2. Drizzle with lemon juice and olive oil.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is fully cooked and easily shredded.
4. Shred the chicken with two forks and stir it into the tomato sauce.
5. Serve the shredded Greek chicken in warm pitas, and top with fresh cucumber, tomato, lettuce, and a dollop of tzatziki sauce.

These crockpot Greek chicken pitas bring the fresh, vibrant flavors of Mediterranean cuisine straight to your dinner table.

The slow-cooked chicken is tender and juicy, infused with savory and tangy flavors. Paired with the cool, refreshing toppings and creamy tzatziki, this dish makes for a light, flavorful summer meal that’s perfect for casual dinners or outdoor gatherings.

Crockpot Tropical Chicken Curry

This tropical chicken curry is a vibrant, fragrant dish that brings together the sweet flavors of coconut and pineapple with the warmth of curry spices.

Perfect for a summer dinner, it’s a light but flavorful meal that transports you to the tropics with every bite.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can coconut milk (14 oz)
• 1/2 cup pineapple chunks (fresh or canned)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp curry powder
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional, for heat)
• 1/2 cup chicken broth
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions:

1. Place the chicken breasts in the crockpot and add the coconut milk, pineapple chunks, onion, garlic, ginger, and curry powder.
2. Stir in turmeric, cayenne pepper (if using), chicken broth, salt, and pepper.
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 it back into the curry sauce.
5. Serve the tropical chicken curry over cooked rice, and garnish with fresh cilantro.

This crockpot tropical chicken curry is an aromatic, comforting dish that brings a taste of the tropics to your dinner table.

The combination of coconut milk and pineapple creates a smooth, sweet-savory sauce, while the curry spices add depth and warmth. It’s perfect for summer evenings when you want something both light and filling, and it pairs wonderfully with rice for a complete meal.

Crockpot Lemon Basil Chicken Pasta

This lemon basil chicken pasta is a bright, zesty dish that’s ideal for those summer nights when you want a meal that’s fresh but still hearty.

The slow cooker infuses the chicken with lemony goodness, and the creamy basil sauce comes together perfectly, coating the pasta in a flavorful, tangy finish.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup fresh basil, chopped
• 1 lemon, juiced and zested
• 3 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 lb pasta (penne, fettuccine, or your favorite)
• Parmesan cheese, for garnish

Instructions:

1. Place the chicken breasts in the crockpot and pour in the chicken broth, heavy cream, lemon juice, lemon zest, garlic, oregano, salt, and pepper.
2. Cover and cook on low for 6 hours or high for 3 hours until the chicken is tender and fully cooked.
3. Shred the chicken using two forks and stir it into the sauce.
4. Cook the pasta according to package instructions, and drain.
5. Toss the cooked pasta with the lemon basil chicken mixture and garnish with fresh basil and Parmesan cheese.

This crockpot lemon basil chicken pasta is the epitome of a fresh, light summer dinner.

The zesty lemon and fragrant basil bring a burst of flavor to the tender chicken, and the creamy sauce envelops the pasta perfectly. It’s a satisfying dish that feels indulgent yet light enough for a warm evening, and it’s a great option for weeknight dinners or when entertaining guests.

Crockpot Sweet and Sour Meatballs

These sweet and sour meatballs are a delightful combination of tangy, savory, and slightly sweet flavors, making them a fun and easy summer dinner option.

The crockpot ensures the meatballs are juicy and tender, and the sauce is rich and flavorful. They’re perfect served with rice or as appetizers for a party.

Ingredients:

• 1 lb ground beef or turkey
• 1/4 cup breadcrumbs
• 1 egg
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp dried oregano
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 cup pineapple juice
• 1/2 cup ketchup
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1 tbsp rice vinegar
• 1 tsp ginger, minced
• 1 red bell pepper, chopped
• Cooked rice, for serving (optional)

Instructions:

1. In a bowl, mix together the ground beef (or turkey), breadcrumbs, egg, Parmesan cheese, garlic, oregano, salt, and pepper. Roll the mixture into small meatballs, about 1 inch in diameter.
2. Add the meatballs to the crockpot.
3. In a separate bowl, whisk together the pineapple juice, ketchup, soy sauce, brown sugar, rice vinegar, and ginger. Pour the sauce over the meatballs.
4. Top with chopped red bell pepper and stir gently.
5. Cover and cook on low for 4-5 hours or high for 2-3 hours, until the meatballs are cooked through and tender.
6. Serve the sweet and sour meatballs over cooked rice or on their own as appetizers.

These crockpot sweet and sour meatballs are a crowd-pleaser that blends sweet and savory flavors beautifully. The meatballs are perfectly cooked and absorb the rich, tangy sauce, creating a deliciously satisfying dish.

Whether served over rice for a complete meal or as an appetizer for a gathering, they are sure to be a hit at any summer gathering. The easy preparation and minimal effort required make them an ideal dish for busy evenings.

Crockpot Chicken Fajita Bowls

These chicken fajita bowls are a perfect way to enjoy the flavors of fajitas in a simple, slow-cooked format.

The chicken becomes tender as it absorbs the spices and juices, while the bell peppers and onions stay vibrant, creating a colorful and delicious dish that’s great for summer dinners.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 1 packet fajita seasoning
• 1 can diced tomatoes (optional, for added moisture)
• 1/4 cup chicken broth
• 1 tbsp lime juice
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Cooked rice or tortillas, for serving
• Toppings: sour cream, guacamole, shredded cheese, salsa

Instructions:

1. Place the chicken breasts in the crockpot and sprinkle with fajita seasoning.
2. Add the sliced bell peppers, onion, diced tomatoes (if using), and chicken broth.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through.
4. Shred the chicken with two forks and stir it into the veggies and juices.
5. Serve the fajita mixture over rice or in tortillas, and top with cilantro, sour cream, guacamole, cheese, and salsa.

Crockpot chicken fajita bowls offer all the delicious, vibrant flavors of traditional fajitas with the convenience of a slow-cooked meal. The chicken is juicy and infused with the spices, while the colorful peppers and onions add crunch and sweetness.

This is a versatile dish that can be customized with your favorite toppings, making it a perfect option for casual summer dinners or family gatherings.

Crockpot Spaghetti and Meatballs

A classic dish that never goes out of style, spaghetti and meatballs made in the crockpot is a low-maintenance way to prepare this hearty favorite.

The meatballs cook slowly in a savory tomato sauce, becoming tender and flavorful, while the pasta cooks separately for the perfect pairing.

Ingredients:

• 1 lb ground beef or turkey
• 1/4 cup breadcrumbs
• 1 egg
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 1 jar (24 oz) marinara sauce
• 1/2 cup water
• 12 oz spaghetti (or your favorite pasta)
• Fresh basil or parsley for garnish

Instructions:

1. In a bowl, mix together the ground beef (or turkey), breadcrumbs, egg, Parmesan, garlic, oregano, basil, salt, and pepper. Form the mixture into meatballs, about 1 inch in diameter.
2. Place the meatballs in the crockpot and pour the marinara sauce over them, adding the water to thin the sauce slightly.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the meatballs are cooked through and tender.
4. Cook the spaghetti separately according to package instructions.
5. Serve the meatballs and sauce over the cooked spaghetti, garnished with fresh basil or parsley.

This crockpot spaghetti and meatballs recipe brings the comforting flavors of a classic Italian dish with the ease of a slow-cooked meal.

The meatballs become incredibly tender and absorb the richness of the marinara sauce, while the spaghetti serves as the perfect base for this hearty dish. It’s a crowd-pleasing dinner that’s ideal for both family meals and gatherings.

Crockpot Grilled Cheese and Tomato Soup

This grilled cheese and tomato soup combo is a nostalgic, comforting meal with a twist—it’s all made in the crockpot!

The tomato soup is velvety and rich, and it pairs perfectly with crispy grilled cheese sandwiches. This version is great for a light yet satisfying dinner, especially when the weather starts to cool down during the summer evenings.

Ingredients:

• 6 ripe tomatoes, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp sugar
• 1 cup vegetable or chicken broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• 8 slices of bread (your choice, like sourdough or whole wheat)
• 4 slices of cheese (cheddar, mozzarella, or your favorite cheese)
• Butter, for grilling the sandwiches

Instructions:

1. In the crockpot, combine the chopped tomatoes, onion, garlic, olive oil, basil, oregano, sugar, and broth.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours until the tomatoes and onions are tender.
3. Use an immersion blender to puree the soup until smooth, then stir in the heavy cream and season with salt and pepper.
4. For the grilled cheese sandwiches, butter one side of each slice of bread and place cheese between two slices.
5. Grill the sandwiches in a skillet over medium heat until golden brown on both sides and the cheese is melted.
6. Serve the grilled cheese sandwiches alongside the tomato soup.

Crockpot grilled cheese and tomato soup is the ultimate comfort food combination, made even easier with the slow cooker. The soup is rich, creamy, and packed with fresh tomato flavor, while the grilled cheese provides the perfect crispy contrast.

This dish is perfect for a cozy, relaxed summer evening or when you’re craving a simple yet satisfying meal that will transport you back to childhood.

Crockpot BBQ Pulled Chicken Sandwiches

These BBQ pulled chicken sandwiches are a simple yet delicious summer dinner, perfect for serving at casual get-togethers or when you’re craving comfort food with a twist.

The chicken becomes tender in the crockpot, soaking up all the smoky, tangy BBQ flavors, and it’s perfect for piling onto buns and adding your favorite toppings.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup BBQ sauce (your favorite brand)
• 1/4 cup apple cider vinegar
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 4 hamburger buns
• Coleslaw, for topping (optional)

Instructions:

1. Place the chicken breasts in the crockpot. In a separate bowl, mix together the BBQ sauce, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper.
2. Pour the BBQ mixture over the chicken and stir to coat.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and can easily be shredded.
4. Shred the chicken using two forks and stir it into the sauce.
5. Serve the pulled chicken on hamburger buns and top with coleslaw if desired.

Crockpot BBQ pulled chicken sandwiches are a crowd-pleasing, fuss-free dinner that’s perfect for summer. The chicken becomes incredibly tender as it soaks up the BBQ sauce, and the smoky, tangy flavors are irresistible.

Whether you serve these on a weeknight or at a backyard BBQ, these sandwiches are guaranteed to be a hit. The coleslaw adds a cool, crunchy contrast to the savory chicken, making this a balanced and satisfying meal.

Crockpot Shrimp and Sausage Jambalaya

This jambalaya brings the flavors of the Louisiana bayou right to your dinner table.

Packed with shrimp, sausage, and a blend of aromatic vegetables, this crockpot version of the classic dish is easy to prepare and full of bold, zesty flavors. It’s a filling, one-pot meal that’s perfect for a summer evening.

Ingredients:

• 1 lb smoked sausage, sliced into rounds
• 1 lb shrimp, peeled and deveined
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz)
• 2 cups chicken broth
• 1 cup long-grain rice
• 2 tsp Cajun seasoning
• 1/2 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. In the crockpot, combine the sausage, shrimp, onion, bell pepper, celery, garlic, diced tomatoes, chicken broth, rice, Cajun seasoning, thyme, smoked paprika, salt, and pepper.
2. Stir to combine and ensure the rice is submerged in the liquid.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the rice is tender and the flavors have melded together.
4. If necessary, stir in a little more chicken broth if the rice absorbs too much liquid before it’s fully cooked.
5. Serve the jambalaya hot, garnished with fresh parsley.

This crockpot shrimp and sausage jambalaya is a hearty, flavorful dish that brings the essence of Creole cooking to your table with minimal effort.

The sausage and shrimp provide the perfect protein balance, while the rice soaks up all the zesty, spiced broth. It’s a one-pot meal that’s perfect for a summer dinner, offering bold flavors that will transport your taste buds to the heart of New Orleans.

Crockpot Lemon Dill Salmon with Veggies

A light, healthy, and refreshing summer dinner, this lemon dill salmon with veggies is simple to make in the crockpot and full of flavor.

The salmon remains tender and moist, infused with lemon and dill, while the vegetables add a colorful and nutritious side that complements the fish beautifully.

Ingredients:

• 4 salmon fillets (skin on or off)
• 1 lemon, sliced
• 2 tbsp fresh dill, chopped (or 1 tbsp dried dill)
• 1/2 cup white wine (or chicken broth)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups baby potatoes, halved
• 1 cup baby carrots
• 1 cup green beans, trimmed

Instructions:

1. Place the baby potatoes and carrots in the bottom of the crockpot. Drizzle with olive oil and season with garlic powder, salt, and pepper.
2. Lay the salmon fillets on top of the vegetables. Drizzle with white wine (or chicken broth) and sprinkle with fresh dill.
3. Layer lemon slices over the salmon fillets.
4. Cover and cook on low for 2-3 hours or high for 1-2 hours, until the salmon is cooked through and flakes easily.
5. About 30 minutes before the salmon is done, add the green beans to the crockpot and stir gently.
6. Serve the salmon with the vegetables on the side, garnished with additional fresh dill and lemon wedges.

This crockpot lemon dill salmon with veggies is a light, fresh dinner that’s both healthy and full of flavor. The salmon is perfectly cooked, infused with bright lemon and fragrant dill, while the vegetables add a comforting and nutritious element to the meal.

This dish is perfect for a warm summer evening when you want something easy yet elegant, and it’s a great way to enjoy a wholesome, complete meal without much fuss.

Crockpot Mediterranean Chicken Bowls

These Mediterranean chicken bowls are full of vibrant flavors, combining tender, slow-cooked chicken with fresh veggies, rice, and a creamy tzatziki sauce.

The crockpot brings out the best in the chicken, making it juicy and flavorful, while the Mediterranean ingredients add a refreshing, satisfying element perfect for summer.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup chicken broth
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste
• 1 cup long-grain rice, cooked
• 1 cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, sliced
• Fresh parsley, chopped, for garnish
• Tzatziki sauce, for topping

Instructions:

1. Place the chicken breasts in the crockpot. Add the chicken broth, olive oil, oregano, garlic powder, paprika, salt, and pepper.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is cooked through and tender.
3. Shred the chicken using two forks and stir it into the juices.
4. To assemble the bowls, start with a base of cooked rice, then top with shredded chicken, diced cucumber, cherry tomatoes, red onion, and olives.
5. Drizzle with tzatziki sauce and garnish with fresh parsley.

These crockpot Mediterranean chicken bowls are an easy, healthy, and satisfying dinner option for summer. The slow-cooked chicken is incredibly tender and flavorful, complemented by the fresh, crunchy vegetables and tangy tzatziki sauce.

It’s a well-rounded meal that is perfect for warm evenings, and it can easily be customized with your favorite Mediterranean ingredients.

Crockpot Honey Mustard Chicken and Veggies

This honey mustard chicken and veggies dish is a delicious, balanced meal that’s perfect for a summer dinner.

The honey mustard sauce is sweet and tangy, coating both the chicken and the vegetables, making for a flavorful, one-pot meal that is as easy to make as it is delicious.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 medium potatoes, halved
• 2 cups baby carrots
• 1 cup green beans, trimmed
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Place the halved potatoes and baby carrots in the bottom of the crockpot. Drizzle with olive oil, and season with salt and pepper.
2. In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, salt, and pepper. Pour half of the sauce over the vegetables in the crockpot.
3. Place the chicken breasts on top of the vegetables and pour the remaining honey mustard sauce over the chicken.
4. Cover and 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. About 30 minutes before the cooking time is complete, add the green beans to the crockpot.
6. Serve the chicken and veggies hot, garnished with fresh parsley.

Crockpot honey mustard chicken and veggies is a simple, tasty, and wholesome meal that brings a delightful balance of flavors.

The chicken stays juicy and tender, while the vegetables absorb the delicious honey mustard sauce. This dish is easy to prepare, making it perfect for busy summer evenings, and the bright, tangy flavors are sure to satisfy everyone at the dinner table.

Crockpot Cajun Chicken Pasta

This Cajun chicken pasta is a bold and flavorful dish that brings the heat, with juicy chicken, creamy sauce, and a kick of Cajun spice.

It’s an easy, one-pot meal made in the crockpot, perfect for a summer dinner that’s rich in flavor and comforting with every bite.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup chicken broth
• 1 packet Cajun seasoning
• 1 can diced tomatoes (14.5 oz)
• 1/2 cup heavy cream
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/2 lb penne pasta
• Fresh parsley, chopped, for garnish
• Grated Parmesan cheese, for serving

Instructions:

1. Place the chicken breasts in the crockpot. Add the chicken broth, Cajun seasoning, diced tomatoes, garlic powder, onion powder, smoked paprika, and salt.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and easily shredded.
3. Shred the chicken with two forks and stir it into the sauce.
4. About 30 minutes before the chicken is done, cook the pasta separately according to package instructions and set aside.
5. Stir the heavy cream into the crockpot and let it cook for another 15-20 minutes.
6. Serve the Cajun chicken sauce over the cooked pasta and garnish with fresh parsley and grated Parmesan cheese.

Crockpot Cajun chicken pasta is a flavorful, creamy dish with a perfect balance of spice and richness. The tender chicken and creamy sauce coated with Cajun seasoning make for a satisfying meal that’s just the right amount of heat.

This dish is ideal for a summer dinner when you want something hearty yet easy to prepare. It’s comforting, filling, and packed with bold flavors.

Crockpot Teriyaki Chicken and Pineapple

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

The crockpot allows the chicken to soak up all the teriyaki sauce, while the pineapple adds a refreshing burst of sweetness. This dish is perfect for a summer dinner, pairing beautifully with steamed rice and offering a deliciously balanced meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup teriyaki sauce
• 1/2 cup pineapple juice
• 1 cup pineapple chunks (fresh or canned)
• 1/2 cup soy sauce
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tsp ginger, minced
• 1/2 tsp red pepper flakes (optional, for heat)
• Cooked rice, for serving
• Green onions, chopped, for garnish

Instructions:

1. Place the chicken breasts in the crockpot. In a bowl, mix together the teriyaki sauce, pineapple juice, soy sauce, honey, garlic, ginger, and red pepper flakes (if using).
2. Pour the sauce over the chicken, then add the pineapple chunks.
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 using two forks and stir it back into the sauce.
5. Serve the teriyaki chicken and pineapple over cooked rice, and garnish with chopped green onions.

Crockpot teriyaki chicken and pineapple brings a touch of the tropics to your summer dinner table. The chicken is tender and soaked in the sweet-savory teriyaki sauce, with pineapple chunks adding a burst of flavor.

It’s an easy-to-make dish that’s light, refreshing, and perfect for serving with a side of rice. This recipe is a great way to bring some tropical flavor into your weeknight dinners.

Crockpot Beef and Vegetable Stew

This beef and vegetable stew is a comforting, hearty dish that’s perfect for a cool summer evening.

The slow cooker allows the beef to become tender and the flavors to meld, making it a satisfying one-pot meal with plenty of vegetables for added nutrition.

Ingredients:

• 2 lbs beef stew meat, cubed
• 4 medium potatoes, diced
• 2 carrots, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 cups beef broth
• 1 cup frozen peas
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp cornstarch (optional, for thickening)

Instructions:

1. Place the beef stew meat, diced potatoes, carrots, onion, and garlic into the crockpot.
2. Add the diced tomatoes, beef broth, thyme, rosemary, salt, and pepper.
3. Stir everything together, cover, and cook on low for 7-8 hours or high for 4-5 hours, until the beef is tender.
4. About 30 minutes before serving, add the frozen peas to the stew.
5. If you’d like to thicken the stew, mix the cornstarch with a little cold water and stir it into the stew, then let it cook for an additional 20 minutes until thickened.
6. Serve the beef and vegetable stew hot.

Crockpot beef and vegetable stew is a warm and hearty meal that’s perfect for any cool summer evening. The tender beef, combined with potatoes, carrots, and peas, creates a filling and nutritious dish.

The slow cooking method ensures that all the flavors come together beautifully, making this stew a comforting dinner option that’s easy to prepare and great for leftovers.

Crockpot Chicken Alfredo

This creamy chicken Alfredo is a comforting, rich dish that’s easy to make in the crockpot.

The chicken becomes tender and juicy, and the Alfredo sauce is velvety and smooth, making it the perfect dish to enjoy on a relaxing summer evening.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 jar (16 oz) Alfredo sauce
• 1 cup chicken broth
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 tsp dried basil
• Salt and pepper to taste
• 1 lb fettuccine pasta
• Fresh parsley, chopped, for garnish
• Grated Parmesan cheese, for serving

Instructions:

1. Place the chicken breasts in the crockpot. In a bowl, mix together the Alfredo sauce, chicken broth, heavy cream, garlic, basil, salt, and pepper.
2. Pour the sauce mixture over the chicken breasts in the crockpot.
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. Remove the chicken from the crockpot and shred it using two forks. Stir the shredded chicken back into the sauce.
5. About 30 minutes before serving, cook the fettuccine pasta according to the package instructions and drain.
6. Serve the chicken Alfredo sauce over the cooked pasta and garnish with fresh parsley and grated Parmesan cheese.

Crockpot chicken Alfredo is a rich and creamy dish that’s perfect for a cozy summer dinner.

The tender chicken and velvety Alfredo sauce make this meal a true comfort food favorite. It’s easy to prepare, and the crockpot ensures that the chicken absorbs all the flavors of the sauce. Serve it over pasta for a satisfying and indulgent meal that everyone will enjoy.