28+ Delicious Summer Healthy Crockpot Recipes for Effortless Meal Prep

Summer is the season for enjoying light, refreshing meals that don’t require hours of preparation in the kitchen.

Whether you’re hosting a summer gathering or looking for easy weeknight dinners, crockpot recipes are the perfect solution.

They’re hands-off, full of flavor, and can be made with fresh seasonal ingredients.

Plus, the slow cooking process allows all the flavors to develop, making each meal extra satisfying.

In this blog post, we’ve rounded up over 28+ healthy crockpot recipes that will keep you fueled throughout the summer.

From refreshing salads to savory mains, these recipes are designed to be both nutritious and delicious.

Get ready to enjoy the ease of summer cooking while still maintaining a healthy lifestyle.

28+ Delicious Summer Healthy Crockpot Recipes for Effortless Meal Prep

As the summer sun heats up, the last thing you want to do is spend all day in the kitchen.

Thankfully, your trusty crockpot can come to the rescue, allowing you to create delicious and healthy meals without any fuss.

With these 28+ summer crockpot recipes, you can enjoy a variety of wholesome dishes that are easy to prepare, full of flavor, and perfect for the warmer months.

From light salads to hearty mains, there’s something for everyone.

So, embrace the ease of slow cooking and let your crockpot do the hard work while you relax and enjoy the best of summer!

Slow Cooker Lemon Herb Chicken with Summer Vegetables

This light and vibrant dish brings together lean protein and garden-fresh vegetables in a flavorful lemon herb broth.

It’s perfect for hot days when you want a healthy meal without heating up the kitchen. Using the crockpot ensures the chicken stays tender while soaking in all the bright, zesty flavors.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 large zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, sliced
• 1/2 red onion, sliced
• 3 cloves garlic, minced
• Juice and zest of 1 lemon
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup low-sodium chicken broth
• 1 tbsp olive oil

Instructions:

1. In the bottom of your slow cooker, add zucchini, squash, bell pepper, and red onion.
2. Place chicken breasts on top of the vegetables.
3. In a small bowl, mix lemon juice, zest, garlic, oregano, basil, salt, pepper, olive oil, and chicken broth.
4. Pour the mixture over the chicken and vegetables.
5. Cover and cook on low for 4–5 hours or until chicken is tender and cooked through.
6. Serve with a sprinkle of fresh herbs or a squeeze of extra lemon juice.

This recipe is a celebration of summer’s best produce paired with lean protein.

It’s versatile enough for weeknight dinners and elegant enough for guests. Enjoy it on its own or over quinoa or couscous for a more filling option.

Crockpot Coconut Lime Shrimp and Rice

Tropical flavors take center stage in this refreshing and nourishing crockpot dish.

The creamy coconut milk and tangy lime combine beautifully with shrimp and brown rice, making it an easy yet exotic dinner that feels like a mini vacation.

Ingredients:

• 1 lb raw shrimp, peeled and deveined
• 1 cup uncooked brown rice
• 1 (13.5 oz) can light coconut milk
• 1 cup low-sodium chicken or vegetable broth
• 2 cloves garlic, minced
• Juice and zest of 2 limes
• 1/2 tsp ground ginger
• 1/2 tsp salt
• 1/4 tsp crushed red pepper flakes (optional)
• 1/4 cup chopped fresh cilantro

Instructions:

1. Add brown rice, coconut milk, broth, garlic, lime zest, lime juice, ginger, salt, and red pepper flakes to the crockpot. Stir to combine.
2. Cover and cook on low for 3–4 hours, or until the rice is tender.
3. Add shrimp during the last 20–30 minutes of cooking, stirring gently into the rice.
4. Once the shrimp are pink and cooked through, stir in fresh cilantro and fluff the rice.
5. Serve with lime wedges and extra herbs if desired.

This dish brings a delightful balance of creamy, citrusy, and slightly spicy flavors.

It’s light yet satisfying, perfect for a warm evening when you crave something bright and different. Plus, it’s an all-in-one meal with minimal cleanup.

Summer Garden Ratatouille in the Slow Cooker

Inspired by the classic French dish, this slow cooker ratatouille is packed with seasonal vegetables and simmered to perfection.

It’s a plant-based powerhouse of nutrients and flavor, making it ideal for a healthy summer meal.

Ingredients:

• 1 eggplant, cubed
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 onion, diced
• 4 cloves garlic, minced
• 1 (15 oz) can diced tomatoes (no salt added)
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• Fresh basil for garnish

Instructions:

1. Layer all the vegetables in the crockpot: eggplant, zucchini, squash, bell peppers, and onion.
2. Add garlic, diced tomatoes, tomato paste, thyme, oregano, salt, and pepper.
3. Drizzle with olive oil and gently stir everything together.
4. Cover and cook on low for 6–7 hours or until vegetables are tender and flavors are well combined.
5. Serve warm, topped with fresh basil. Pairs well with crusty whole-grain bread or quinoa.

This ratatouille is a celebration of summer produce in its purest form.

It’s hearty, healthy, and deeply flavorful without any animal products or heavy sauces. It works beautifully as a main or side dish and stores well for meal prep throughout the week.

Crockpot BBQ Pulled Chicken Lettuce Wraps

Smoky, sweet, and tangy—this BBQ pulled chicken is summer in a slow cooker.

Swapping traditional buns for crisp lettuce leaves keeps things light, low-carb, and perfect for hot weather. It’s a great make-ahead option for summer parties or healthy weekday lunches.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 cup no-sugar-added BBQ sauce
• 1/4 cup apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Butter or romaine lettuce leaves (for serving)
• Optional toppings: shredded carrots, sliced red onion, avocado, chopped cilantro

Instructions:

1. Add chicken breasts to the crockpot.
2. In a bowl, mix BBQ sauce, apple cider vinegar, Worcestershire sauce, paprika, garlic powder, onion powder, salt, and pepper.
3. Pour the sauce over the chicken and cover.
4. Cook on low for 5–6 hours or until chicken is tender and easily shredded.
5. Shred the chicken in the crockpot using two forks and stir to coat in the sauce.
6. Serve in lettuce cups with optional toppings.

This recipe transforms BBQ into a lighter, refreshing version that’s still full of summer flavor.

The crisp lettuce wraps offer a satisfying crunch and keep the meal gluten-free, while the pulled chicken delivers that smoky-sweet taste you crave on warm evenings.

Slow Cooker Greek Chicken Bowls

These vibrant and nutrient-rich Greek chicken bowls bring Mediterranean freshness into your summer routine.

With lean chicken, vegetables, and classic Greek seasonings, this hands-off crockpot recipe is ideal for meal prep or easy family dinners.

Ingredients:

• 4 boneless, skinless chicken thighs or breasts
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/3 cup Kalamata olives, halved
• Juice of 1 lemon
• 2 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/2 cup low-sodium chicken broth
• 1 tbsp olive oil
• Cooked quinoa or brown rice (for serving)
• Optional: crumbled feta and fresh parsley

Instructions:

1. Place chicken in the crockpot.
2. Add lemon juice, oregano, garlic powder, salt, pepper, broth, and olive oil.
3. Cover and cook on low for 4–5 hours until chicken is cooked through and tender.
4. Meanwhile, prepare the fresh toppings: tomatoes, cucumber, red onion, and olives.
5. Shred or slice chicken and serve over quinoa or brown rice.
6. Top with veggies, feta, and parsley before serving.

This bowl-style dish is packed with Mediterranean flair and heart-healthy ingredients. It’s light yet satisfying, colorful, and endlessly customizable.

Perfect for a patio dinner or packed up for a beach picnic.

Crockpot Peach Salsa Chicken

This fruity and savory combo is a summer favorite—juicy peaches and spicy salsa meld beautifully with tender chicken.

It’s a unique twist that’s both sweet and spicy, and pairs wonderfully with cauliflower rice, tortillas, or fresh greens.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 fresh peaches, diced (or use canned in juice, drained)
• 1 cup mild or medium salsa
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp salt
• Juice of 1/2 lime
• Fresh cilantro for garnish

Instructions:

1. Add chicken to the crockpot.
2. In a bowl, combine diced peaches, salsa, bell pepper, red onion, lime juice, chili powder, cumin, and salt.
3. Pour the mixture over the chicken.
4. Cover and cook on low for 4–5 hours until chicken is cooked through and easily shredded.
5. Shred chicken and stir into the peach salsa sauce.
6. Garnish with fresh cilantro and serve with your favorite healthy side.

This dish is a delicious departure from the ordinary.

The peach-salsa combo adds a naturally sweet and zesty flair to juicy chicken, making it a standout option for summer dinners. It’s light enough for hot days but satisfying enough to feel like a real treat.

Slow Cooker Chicken and Avocado Tacos

A refreshing twist on taco night, this chicken is cooked to perfection in the slow cooker and topped with creamy avocado.

The simplicity of the ingredients and the ease of preparation make this dish a weeknight winner, while the healthy toppings elevate it into something special.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup low-sodium chicken broth
• 1 packet taco seasoning (or homemade seasoning: chili powder, cumin, garlic powder, onion powder, salt, and pepper)
• Juice of 1 lime
• 1 ripe avocado, sliced
• Fresh cilantro, chopped
• Corn tortillas (or lettuce wraps for a low-carb version)
• Optional toppings: diced tomatoes, shredded lettuce, crumbled queso fresco, and hot sauce

Instructions:

1. Place chicken breasts in the crockpot and add chicken broth.
2. Sprinkle taco seasoning evenly over the chicken.
3. Squeeze the juice of 1 lime over the top and cover.
4. Cook on low for 4–5 hours, or until the chicken is tender and can easily be shredded.
5. Shred the chicken with two forks and mix it into the cooking juices.
6. Serve in warm tortillas with slices of avocado, cilantro, and any additional toppings you desire.

These tacos are fresh, flavorful, and nutritious.

The chicken is juicy and tender, while the avocado adds a creamy texture that makes each bite feel indulgent without the extra calories. Perfect for a summer taco night or a healthy meal prep option.

Crockpot Grilled Veggie and Quinoa Salad

Packed with colorful summer vegetables and protein-rich quinoa, this crockpot salad is an all-in-one meal that’s full of texture and flavor.

It’s ideal for a light lunch or as a side dish at a summer BBQ, offering a perfect balance of fresh veggies, grains, and a tangy dressing.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 cup cherry tomatoes, halved
• 1/2 red onion, chopped
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• Juice of 1 lemon
• 1/4 cup fresh parsley, chopped
• Feta cheese (optional)

Instructions:

1. Add quinoa and vegetable broth to the crockpot and stir.
2. Layer the chopped vegetables (bell pepper, zucchini, squash, tomatoes, and onion) on top of the quinoa.
3. Drizzle with olive oil and sprinkle with oregano, salt, and pepper.
4. Cover and cook on low for 3–4 hours, or until the quinoa is tender and the vegetables are cooked but still vibrant.
5. Once cooked, fluff the quinoa and veggies with a fork, then stir in lemon juice, fresh parsley, and feta (if using).
6. Serve warm or cold for a refreshing, healthy meal.

This recipe is ideal for a light yet filling summer dish. The quinoa adds protein while the vegetables bring freshness, making it a great option for meal prep or a side to grilled meats.

The tangy lemon dressing brightens everything up, making it both refreshing and satisfying.

Crockpot Turkey and Sweet Potato Chili

This hearty, healthy chili is perfect for summer evenings when you’re craving something savory but light.

The lean turkey and nutrient-rich sweet potatoes provide plenty of flavor, and the crockpot does all the hard work for you. It’s the perfect balance of hearty, warming, and nutritious.

Ingredients:

• 1 lb ground turkey breast
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) diced tomatoes (no salt added)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup low-sodium chicken broth
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a pan, brown the ground turkey over medium heat, breaking it apart as it cooks. Drain any excess fat.
2. Add the turkey to the crockpot along with sweet potatoes, diced tomatoes, black beans, chicken broth, onion, garlic, chili powder, cumin, smoked paprika, cayenne, salt, and pepper.
3. Stir everything to combine and cover.
4. Cook on low for 6–7 hours or until the sweet potatoes are tender and the flavors have melded together.
5. Serve topped with fresh cilantro, and enjoy with a side of whole-grain crackers or a dollop of Greek yogurt if desired.

This turkey and sweet potato chili is hearty yet healthy, with a great balance of protein, fiber, and vegetables.

The slow-cooked flavors meld together beautifully, making it a perfect dish for those evenings when you want something filling but light enough for summer.

Crockpot Zucchini and Tomato Basil Soup

This light and fresh soup is perfect for a warm summer evening when you want something comforting but not too heavy.

The sweetness of the tomatoes combined with the mild zucchini creates a simple, yet satisfying dish, and the basil adds a fresh pop of flavor. It’s a great way to use up an abundance of summer vegetables.

Ingredients:

• 4 medium zucchinis, sliced
• 4 cups low-sodium vegetable broth
• 2 cups diced tomatoes (fresh or canned)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil leaves, chopped (for garnish)
• Optional: 1/4 cup grated Parmesan cheese

Instructions:

1. Add the zucchini, vegetable broth, diced tomatoes, onion, garlic, basil, oregano, salt, and pepper to the crockpot.
2. Stir to combine, then cover and cook on low for 4–5 hours or until the vegetables are tender.
3. Use an immersion blender to blend the soup to your desired consistency (smooth or slightly chunky).
4. Serve hot, garnished with fresh basil and a sprinkle of Parmesan cheese, if desired.

This soup is simple yet bursting with summer flavors. It’s low in calories, packed with vitamins, and light enough to be served as a main or side dish.

The fresh basil brings it all together, making it a perfect choice for a nutritious summer meal.

Slow Cooker Lemon Dill Salmon with Asparagus

Salmon cooked in the slow cooker stays incredibly tender and moist, and this lemon dill version is bursting with fresh, bright flavors.

Paired with asparagus, it’s a quick and healthy dinner option, ideal for busy summer nights when you want a delicious meal without a lot of effort.

Ingredients:

• 4 salmon fillets (skin on or off, your choice)
• 1 bunch asparagus, trimmed
• 2 lemons (one sliced, one for juice)
• 3 cloves garlic, minced
• 1 tbsp fresh dill (or 1 tsp dried dill)
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Place the salmon fillets in the slow cooker, skin side down if the skin is on.
2. Drizzle the olive oil over the salmon and sprinkle with salt and pepper.
3. Scatter minced garlic and dill over the fillets, then squeeze the juice of one lemon over the top.
4. Place the lemon slices on top of the salmon.
5. Arrange the asparagus around the salmon.
6. Cover and cook on low for 2–3 hours, or until the salmon is cooked through and flakes easily with a fork.
7. Serve the salmon with the roasted asparagus and extra lemon slices for garnish.

This recipe offers the perfect combination of lean protein and healthy vegetables, all infused with the bright, zesty flavors of lemon and dill.

The slow cooker makes it incredibly easy, and the result is a tender, flavorful meal that’s as satisfying as it is nutritious.

Crockpot Cauliflower Rice Stir-Fry

This low-carb, veggie-packed stir-fry makes for a light and healthy meal or side dish.

Using cauliflower rice as a base gives you a nutrient-dense option that’s also low in calories, while the mix of vegetables provides a satisfying crunch and flavor without the heaviness of traditional fried rice.

Ingredients:

• 1 large head of cauliflower, grated or use pre-made cauliflower rice
• 1 cup frozen peas and carrots mix
• 1/2 onion, diced
• 2 cloves garlic, minced
• 2 tbsp low-sodium soy sauce or tamari (for gluten-free)
• 1 tbsp sesame oil
• 1/2 tsp ground ginger
• 1/4 tsp black pepper
• 2 eggs, lightly beaten (optional)
• 2 tbsp green onions, chopped (for garnish)

Instructions:

1. Add the cauliflower rice, frozen peas and carrots, onion, and garlic to the crockpot.
2. Drizzle with soy sauce, sesame oil, ground ginger, and pepper.
3. Stir everything together, then cover and cook on low for 3–4 hours.
4. If you’d like scrambled eggs in your stir-fry, heat a non-stick skillet and cook the beaten eggs until just set, then fold them into the cauliflower rice mixture.
5. Serve hot, garnished with green onions for an extra burst of freshness.

This cauliflower rice stir-fry is a fantastic way to enjoy all the flavors of a traditional fried rice without the carbs. It’s a versatile recipe that can be customized with your favorite vegetables, and the addition of eggs makes it feel more substantial.

The sesame oil and soy sauce infuse the dish with rich, savory flavors, making it a great healthy option for summer lunches or dinners.

Crockpot Mediterranean Chickpea Stew

This Mediterranean-inspired chickpea stew is packed with hearty vegetables, protein-rich chickpeas, and aromatic spices.

It’s a wholesome and satisfying meal that requires little preparation, making it perfect for busy summer days when you want a light yet filling dish.

Ingredients:

• 2 cans (15 oz) chickpeas, drained and rinsed
• 2 cups diced tomatoes (fresh or canned)
• 1 red onion, diced
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 cups vegetable broth
• Juice of 1 lemon
• Fresh parsley for garnish

Instructions:

1. Add chickpeas, tomatoes, onion, zucchini, bell pepper, olives, garlic, oregano, cumin, smoked paprika, salt, and pepper to the crockpot.
2. Pour in the vegetable broth and stir to combine.
3. Cover and cook on low for 5–6 hours or until the vegetables are tender.
4. Stir in the lemon juice and garnish with fresh parsley before serving.

This Mediterranean stew is rich in plant-based protein and fiber, making it both filling and nutritious. It’s a comforting yet refreshing dish that works as a main or a side.

The olives and lemon juice bring a delightful tang, making it perfect for summer.

Slow Cooker Chicken Fajita Bowl

Packed with vibrant veggies, tender chicken, and zesty fajita seasoning, this chicken fajita bowl is the perfect easy dinner for busy summer nights.

Serve it over rice, quinoa, or lettuce, and top it with your favorite healthy toppings like avocado and salsa for a complete meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 bell peppers, sliced
• 1 onion, sliced
• 1 packet fajita seasoning (or homemade seasoning: chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper)
• 1/2 cup low-sodium chicken broth
• 1 tbsp olive oil
• Juice of 1 lime
• Fresh cilantro for garnish
• Cooked rice or quinoa (for serving)
• Optional toppings: avocado, salsa, Greek yogurt, and shredded cheese

Instructions:

1. Place chicken breasts at the bottom of the crockpot and add the bell peppers, onion, and fajita seasoning on top.
2. Pour in the chicken broth and drizzle with olive oil.
3. Cover and cook on low for 4–5 hours or until the chicken is tender and easy to shred.
4. Shred the chicken and stir everything together.
5. Serve over rice or quinoa, topped with fresh lime juice, cilantro, and optional toppings.

This fajita bowl is the perfect combination of savory chicken and crisp veggies, with just the right amount of spice.

It’s light enough for summer but packed with flavor, and the variety of toppings allows you to make it your own.

Crockpot Watermelon and Cucumber Salad

Refreshing and hydrating, this salad is a perfect side dish for any summer meal.

The combination of sweet watermelon and crisp cucumber, paired with a tangy vinaigrette, is light and satisfying. It’s easy to prepare and makes a wonderful addition to any outdoor gathering.

Ingredients:

• 4 cups cubed watermelon
• 2 cups cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh mint, chopped
• 1/4 cup feta cheese, crumbled (optional)
• 2 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. Add watermelon, cucumber, red onion, and fresh mint to the crockpot.
2. In a small bowl, whisk together olive oil, white wine vinegar, honey, salt, and pepper.
3. Pour the dressing over the salad ingredients and toss gently.
4. Cover and cook on low for 1–2 hours, just enough to let the flavors meld together.
5. Serve chilled, topped with crumbled feta if desired.

This refreshing salad is ideal for a light lunch or as a side dish to grilled meats.

It’s hydrating and packed with fresh flavors, making it the ultimate summer treat. The mint adds a cool, refreshing note, while the honey vinaigrette balances the sweetness of the watermelon perfectly.

Crockpot Spicy Mango Chicken

Sweet and spicy, this mango chicken recipe is a great way to enjoy the vibrant flavors of summer.

The tender chicken simmers in a tangy mango sauce with a touch of heat, making it an exciting option for lunch or dinner. You can serve it over rice, in tacos, or with a side of veggies for a light and satisfying meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup mango puree (fresh or canned)
• 1/4 cup orange juice
• 2 tbsp honey
• 1 tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 tsp chili flakes (adjust to taste)
• Salt and pepper to taste
• Fresh cilantro for garnish
• Optional: sliced avocado and lime wedges for serving

Instructions:

1. Place the chicken breasts in the crockpot.
2. In a bowl, mix together mango puree, orange juice, honey, lime juice, garlic, ginger, chili flakes, salt, and pepper.
3. Pour the mango sauce over the chicken.
4. Cover and cook on low for 4–5 hours or until the chicken is fully cooked and tender.
5. Shred the chicken with two forks and stir into the sauce.
6. Serve with fresh cilantro, avocado slices, and lime wedges if desired.

This dish is the perfect balance of sweet and heat.

The mango adds a refreshing sweetness, while the chili flakes bring just the right amount of spice, making it a fun and flavorful summer meal.

Crockpot Lemon Garlic Shrimp and Asparagus

This light and zesty shrimp and asparagus dish is perfect for a quick and healthy summer dinner.

The shrimp cooks up perfectly tender in the crockpot, while the lemon and garlic add a refreshing, savory touch. It’s great on its own or served over rice or quinoa.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 4 cloves garlic, minced
• Juice of 2 lemons
• 1/4 cup olive oil
• 1 tsp dried thyme
• 1/2 tsp paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Place shrimp and asparagus in the crockpot.
2. In a bowl, whisk together garlic, lemon juice, olive oil, thyme, paprika, salt, and pepper.
3. Pour the lemon-garlic mixture over the shrimp and asparagus and toss to coat.
4. Cover and cook on low for 1.5–2 hours or until the shrimp is cooked through and the asparagus is tender.
5. Garnish with fresh parsley and serve over rice or quinoa if desired.

This recipe is light and full of flavor, making it perfect for a healthy summer dinner.

The lemon and garlic bring brightness, while the shrimp provides a protein boost, making it a balanced meal.

Crockpot Sweet Potato and Black Bean Chili

A hearty and comforting chili that’s also healthy and vegetarian.

Sweet potatoes add a touch of natural sweetness, and black beans provide protein and fiber, making this dish filling and nutritious. It’s perfect for cozy summer nights when you want something satisfying but not too heavy.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cinnamon
• 1/4 tsp cayenne pepper (optional)
• 2 cups vegetable broth
• Salt and pepper to taste
• Optional toppings: avocado, Greek yogurt, shredded cheese, cilantro

Instructions:

1. Add the sweet potatoes, black beans, diced tomatoes, onion, and garlic to the crockpot.
2. Stir in the chili powder, cumin, smoked paprika, cinnamon, cayenne pepper, salt, and pepper.
3. Pour in the vegetable broth and stir to combine.
4. Cover and cook on low for 6–7 hours or until the sweet potatoes are tender and the chili has thickened.
5. Serve hot with your favorite toppings like avocado, Greek yogurt, shredded cheese, or cilantro.

This chili is rich, hearty, and packed with flavor.

The sweet potatoes add a subtle sweetness that perfectly balances the spices, making it an incredibly satisfying and healthy meal. It’s great for batch cooking or meal prep!

Crockpot Grilled Veggie and Quinoa Stuffed Peppers

These stuffed peppers are filled with nutritious quinoa, grilled veggies, and savory seasonings.

The crockpot allows the flavors to meld beautifully, making this dish perfect for a light but filling summer dinner. It’s a great vegetarian option that’s packed with protein and fiber.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 zucchini, chopped
• 1 cup cherry tomatoes, halved
• 1/2 red onion, chopped
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese (optional)
• Fresh parsley for garnish

Instructions:

1. In a crockpot, combine quinoa and vegetable broth.
2. Add chopped zucchini, cherry tomatoes, onion, oregano, garlic powder, cumin, salt, and pepper. Stir to combine.
3. Stuff the mixture into the bell peppers and place them upright in the crockpot.
4. Cover and cook on low for 4–5 hours or until the peppers are tender.
5. Garnish with feta cheese (if using) and fresh parsley before serving.

These stuffed peppers are packed with flavor and make a great meal for lunch or dinner.

The quinoa and veggies create a hearty filling, while the peppers provide a natural sweetness that pairs perfectly with the savory spices.

Crockpot Peach BBQ Chicken

This sweet and tangy peach BBQ chicken is a fun summer twist on traditional BBQ chicken.

The peaches provide a natural sweetness that combines beautifully with the smoky BBQ sauce. It’s a perfect dish for a quick weeknight dinner or a weekend BBQ.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup peach preserves or jam
• 1/2 cup low-sodium BBQ sauce
• 1/4 cup apple cider vinegar
• 1 tbsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• Fresh cilantro for garnish

Instructions:

1. Place the chicken breasts in the crockpot.
2. In a bowl, whisk together peach preserves, BBQ sauce, apple cider vinegar, Dijon mustard, smoked paprika, salt, and pepper.
3. Pour the peach BBQ sauce over the chicken breasts.
4. Cover and cook on low for 4–5 hours or until the chicken is tender and fully cooked.
5. Shred the chicken and stir it into the sauce.
6. Serve with fresh cilantro for garnish, and pair with a side of grilled vegetables or a light salad.

This peach BBQ chicken is sweet, smoky, and savory—perfect for summer.

The crockpot does all the work, leaving you with a flavorful and juicy chicken dish that pairs well with a variety of sides.

Crockpot Spinach and Ricotta Stuffed Chicken Breasts

This healthy stuffed chicken breast recipe is a simple yet satisfying dish that’s full of flavor.

The spinach and ricotta filling makes the chicken tender and juicy, while the slow cooking ensures everything melds together beautifully. It’s an elegant, easy meal for a summer dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 garlic clove, minced
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 1 cup low-sodium chicken broth
• 1 tbsp olive oil

Instructions:

1. In a bowl, mix together spinach, ricotta, Parmesan, garlic, oregano, salt, and pepper.
2. Cut a pocket into each chicken breast and stuff with the spinach and ricotta mixture.
3. Heat olive oil in a skillet over medium heat and sear the chicken breasts on both sides for about 2–3 minutes each (optional for extra flavor).
4. Place the chicken breasts in the crockpot and pour the chicken broth around them.
5. Cover and cook on low for 4–5 hours or until the chicken is tender and the filling is heated through.
6. Serve the chicken with your favorite side dish, such as roasted vegetables or quinoa.

These stuffed chicken breasts are a delicious and healthy way to enjoy lean protein and leafy greens.

The creamy ricotta filling adds a richness that pairs beautifully with the tender chicken, making this dish both satisfying and nutritious.

Crockpot Sweet and Spicy Pulled Pork

This sweet and spicy pulled pork is made with lean pork tenderloin, slow-cooked until it’s fall-apart tender.

The combination of sweetness from pineapple and a kick from chili flakes creates the perfect balance. It’s perfect for sandwiches, tacos, or served over a salad.

Ingredients:

• 2 lbs pork tenderloin
• 1 cup pineapple chunks (fresh or canned, drained)
• 1/4 cup apple cider vinegar
• 1/4 cup low-sodium soy sauce
• 2 tbsp honey
• 2 tbsp Dijon mustard
• 1 tbsp chili flakes (adjust to your spice preference)
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Place the pork tenderloin in the crockpot.
2. In a bowl, mix together pineapple, apple cider vinegar, soy sauce, honey, Dijon mustard, chili flakes, smoked paprika, salt, and pepper.
3. Pour the mixture over the pork in the crockpot.
4. Cover and cook on low for 6–7 hours or until the pork is tender and easily shreds.
5. Shred the pork with two forks and stir it into the sauce.
6. Serve the pulled pork on whole wheat buns, over a bed of greens, or with your favorite sides.

This pulled pork recipe brings a perfect balance of sweet and spicy, making it a flavorful addition to any summer meal.

It’s versatile and can be used in a variety of ways, from sandwiches to tacos.

Crockpot Lemon Herb Chicken and Vegetables

This simple yet flavorful chicken and vegetable dish is perfect for a healthy summer dinner.

The chicken stays juicy while infusing with the bright, fresh flavors of lemon, garlic, and herbs. It’s a one-pot meal that’s easy to prepare and full of wholesome ingredients.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 medium potatoes, diced
• 1 cup baby carrots
• 1 red bell pepper, chopped
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• Juice of 1 lemon
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 1/2 cup low-sodium chicken broth

Instructions:

1. Place the chicken breasts in the crockpot.
2. Add the diced potatoes, carrots, bell pepper, onion, and garlic around the chicken.
3. Sprinkle with thyme, rosemary, salt, and pepper, then drizzle the lemon juice over the top.
4. Pour in the chicken broth.
5. Cover and cook on low for 4–5 hours or until the chicken is cooked through and the vegetables are tender.
6. Serve the chicken and vegetables with extra lemon wedges and fresh herbs for garnish.

This dish is light, flavorful, and easy to make.

The lemon and herbs brighten up the chicken, while the vegetables soak up all the savory flavors, making it a well-rounded and satisfying meal.

Crockpot Avocado and Black Bean Tacos

These vegan-friendly avocado and black bean tacos are a quick, healthy, and flavorful option for a summer dinner.

The slow cooker allows the beans to simmer in spices, and the creamy avocado provides a fresh and cooling contrast. You can enjoy these tacos as is or load them up with your favorite toppings.

Ingredients:

• 2 cans (15 oz each) black beans, drained and rinsed
• 1 avocado, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 1 cup vegetable broth
• 1 tbsp lime juice
• Corn or flour tortillas (for serving)
• Optional toppings: fresh cilantro, salsa, shredded lettuce, or Greek yogurt

Instructions:

1. Add the black beans, onion, garlic, chili powder, cumin, smoked paprika, salt, and pepper to the crockpot.
2. Pour in the vegetable broth and stir to combine.
3. Cover and cook on low for 3–4 hours until the beans are tender and the flavors have melded.
4. Just before serving, stir in lime juice and diced avocado.
5. Serve the mixture in tortillas and top with fresh cilantro, salsa, shredded lettuce, or Greek yogurt if desired.

These tacos are a fresh, flavorful, and satisfying vegetarian meal that’s perfect for hot summer days.

The combination of creamy avocado and spiced black beans makes them a tasty option for a light dinner or casual gathering.