23+ Delicious Summer Slow Cooker Recipes That Keep the Kitchen Cool

Summer is all about soaking up the sun, enjoying fresh flavors, and not standing over a hot stove for hours.

That’s where your slow cooker becomes a total game changer.

Whether you’re planning backyard BBQs, casual dinners, or just trying to beat the heat, these 23+ summer slow cooker recipes are perfect for easy, flavorful meals with minimal effort.

From tropical-inspired chicken to fresh veggie-packed dishes and even light seafood meals, this roundup has something for every craving.

These recipes are not only stress-free—they’re made to help you spend more time outdoors and less time cooking.

23+ Delicious Summer Slow Cooker Recipes That Keep the Kitchen Cool

These 23+ summer slow cooker recipes prove that comfort food doesn’t have to be reserved for colder months.

With the right ingredients, you can create light, fresh, and flavorful dishes all summer long—without ever turning on the oven.

Whether you’re hosting friends, feeding the family, or just want to keep mealtime simple, your slow cooker is the secret weapon for relaxed, delicious summer cooking.

Sweet & Tangy Pulled BBQ Chicken Sandwiches

Nothing screams summer quite like BBQ, but you don’t have to fire up the grill to enjoy it.

This slow cooker pulled chicken recipe brings all the smoky, tangy, sweet flavors of your favorite BBQ without the heat of the kitchen. It’s perfect for pool parties, picnics, or a casual dinner on the patio.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 cup barbecue sauce (your favorite variety)
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Soft sandwich buns
• Optional: coleslaw for topping

Instructions:

1. Place chicken breasts in the slow cooker.
2. In a bowl, mix barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, garlic powder, paprika, salt, and pepper.
3. Pour the sauce mixture over the chicken.
4. Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and shreds easily.
5. Shred the chicken with two forks in the slow cooker and mix with the sauce.
6. Serve on sandwich buns, topped with coleslaw if desired.

The end result is juicy, melt-in-your-mouth chicken that tastes like it’s been slow-smoked for hours.

It’s easy, low-effort, and the leftovers are even better the next day. A true summer staple!

Coconut-Lime Summer Veggie Curry

When summer’s bounty starts filling the kitchen, this light yet creamy curry is the perfect way to celebrate the season’s vegetables.

Coconut milk and fresh lime keep it refreshing, while the slow cooker makes prep a breeze.

Ingredients:

• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 tablespoons green curry paste
• 1 tablespoon soy sauce
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, chopped
• 1 cup sugar snap peas
• 1 cup baby carrots
• 1 can chickpeas, drained
• Juice and zest of 1 lime
• Fresh basil or cilantro for garnish
• Cooked jasmine or basmati rice for serving

Instructions:

1. In a slow cooker, whisk together coconut milk, vegetable broth, green curry paste, soy sauce, and lime zest.
2. Add all vegetables and chickpeas, stirring gently to coat in the sauce.
3. Cook on low for 5–6 hours or high for 2–3 hours, until vegetables are tender but not mushy.
4. Just before serving, stir in the lime juice.
5. Serve over rice and top with fresh herbs.

This dish is vibrant and full of texture, offering a satisfying meatless option that’s anything but boring.

It’s ideal for a warm summer evening when you want comfort without heaviness.

Peach Glazed Pork Tacos

These fruity, zesty pork tacos bring together everything we love about summer: ripe peaches, slow-cooked meat, and vibrant toppings.

The glaze caramelizes slightly in the slow cooker, adding depth to every bite. It’s a taco night twist you’ll crave again and again.

Ingredients:

• 2–3 lbs pork shoulder or butt
• 2 ripe peaches, diced (plus extra for garnish)
• 1/2 cup peach preserves
• 1/4 cup apple cider vinegar
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon ground ginger
• 1/2 teaspoon chili flakes (optional)
• Salt and pepper to taste
• Corn or flour tortillas
• Optional toppings: shredded cabbage, avocado, cilantro, lime wedges

Instructions:

1. Season the pork with salt and pepper and place in the slow cooker.
2. In a bowl, mix diced peaches, peach preserves, vinegar, soy sauce, mustard, ginger, and chili flakes.
3. Pour the mixture over the pork.
4. Cook on low for 8 hours or high for 4 hours, until pork is tender and shreds easily.
5. Shred pork and stir back into the juices.
6. Serve in warm tortillas with your choice of toppings and fresh peach slices.

These tacos are sweet, savory, and a little spicy—perfect for backyard gatherings or casual weekend dinners.

With minimal effort, you’ll serve up a gourmet-style taco that tastes like summer on a plate.

Lemon Herb Chicken with Veggies

Light, bright, and full of flavor, this slow cooker lemon herb chicken is ideal for a refreshing summer meal.

With minimal ingredients, this dish combines tender chicken with a medley of roasted vegetables, all infused with the zesty goodness of lemon and fresh herbs.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 lemon (zested and juiced)
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound baby potatoes, halved
• 2 cups carrots, sliced
• 1 red onion, sliced
• Fresh parsley for garnish

Instructions:

1. Place the chicken breasts in the slow cooker.
2. In a small bowl, combine lemon zest, lemon juice, olive oil, garlic, thyme, rosemary, salt, and pepper.
3. Pour the mixture over the chicken.
4. Add the potatoes, carrots, and onions around the chicken in the slow cooker.
5. Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is cooked through and vegetables are tender.
6. Garnish with fresh parsley before serving.

This dish is bright and savory, perfect for a wholesome meal when the weather is warm.

It’s an easy one-pot meal that requires minimal prep and brings a big punch of flavor. Plus, it’s easily adaptable to whatever veggies are in season.

Summer Corn & Black Bean Chili

Chili doesn’t have to be a winter-only dish.

This summer-friendly version features fresh corn, black beans, and a ton of flavor—perfect for a lighter, vegetarian option that still fills you up. Serve with cornbread or tortilla chips for a full meal.

Ingredients:

• 3 cups fresh corn kernels (or 1 can of corn, drained)
• 1 can black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 onion, diced
• 1 can diced tomatoes (14.5 oz)
• 2 tablespoons tomato paste
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup vegetable broth
• Fresh cilantro for garnish

Instructions:

1. Add all the vegetables, corn, black beans, diced tomatoes, tomato paste, and vegetable broth to the slow cooker.
2. Stir in the chili powder, cumin, smoked paprika, salt, and pepper.
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. Stir well before serving, and garnish with fresh cilantro.

This chili is vibrant, hearty, and packed with nutrients. The combination of fresh corn and beans makes it both filling and satisfying, with a lovely balance of spice and sweetness.

It’s perfect for a hot summer day, served cold or warm, and works great for meal prepping.

Tropical Pulled Pork Tacos

These tropical pulled pork tacos will transport you to an island paradise with their sweet and savory combination of pineapple, pork, and a hint of lime.

The slow cooker ensures the pork becomes tender and full of flavor, perfect for taco nights or summer gatherings.

Ingredients:

• 2–3 lbs pork shoulder or butt
• 1 can (8 oz) crushed pineapple, drained
• 1/4 cup orange juice
• 1 tablespoon lime juice
• 1 tablespoon soy sauce
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Soft corn tortillas
• Fresh cilantro, diced red onions, and lime wedges for garnish

Instructions:

1. Season the pork with salt, pepper, cumin, chili powder, and smoked paprika. Place in the slow cooker.
2. In a bowl, mix crushed pineapple, orange juice, lime juice, soy sauce, and garlic.
3. Pour the pineapple mixture over the pork.
4. Cover and cook on low for 8 hours or high for 4 hours, until the pork is tender and shreds easily.
5. Shred the pork and mix with the juices from the slow cooker.
6. Serve in warm tortillas with cilantro, red onions, and lime wedges.

These tacos are a tropical delight that pairs the rich, juicy pork with the sweetness of pineapple.

They’re vibrant, flavorful, and make the perfect light summer meal, especially when served with a cold margarita or a refreshing iced tea.

Garlic Butter Shrimp and Rice

This summer slow cooker recipe brings together juicy shrimp, garlic butter, and aromatic rice in a single pot.

The simplicity of the ingredients makes it a quick go-to for a light yet satisfying meal that’s perfect for warm evenings.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 cup long-grain white rice, rinsed
• 2 cups vegetable broth
• 1/2 cup unsalted butter, melted
• 4 garlic cloves, minced
• 1 tablespoon lemon juice
• 1 teaspoon dried parsley
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In the slow cooker, add the rice and vegetable broth.
2. In a small bowl, mix melted butter, garlic, lemon juice, parsley, salt, and pepper.
3. Pour the garlic butter mixture over the rice in the slow cooker, then gently stir to combine.
4. Cover and cook on low for 2–3 hours, until rice is tender and most of the liquid is absorbed.
5. Add the shrimp to the slow cooker, stir to combine, and cook for an additional 30–45 minutes, or until the shrimp turn pink and are fully cooked.
6. Garnish with fresh parsley before serving.

This garlic butter shrimp and rice recipe is an effortless dish that’s bursting with flavor.

The shrimp becomes perfectly tender in the slow cooker, while the rice absorbs all the savory, buttery goodness. It’s a simple yet impressive dish that feels like a luxurious summer meal.

Summer Veggie & Quinoa Stuffed Peppers

These quinoa-stuffed peppers are an ideal summer meal, packed with fresh vegetables and protein.

They’re colorful, hearty, and healthy, and the slow cooker ensures all the flavors meld beautifully. It’s a great way to use seasonal produce and enjoy a satisfying vegetarian dish.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup black beans, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a medium pot, cook quinoa with vegetable broth according to package directions.
2. In a bowl, combine the cooked quinoa, diced zucchini, yellow squash, diced tomatoes, black beans, cumin, paprika, garlic powder, salt, and pepper.
3. Stuff the bell peppers with the quinoa mixture.
4. Place the stuffed peppers in the slow cooker, standing upright.
5. Cover and cook on low for 3–4 hours, until the peppers are tender.
6. Garnish with fresh cilantro before serving.

These stuffed peppers are a healthy, filling, and visually stunning dish, making them perfect for a summer dinner or even meal prepping for the week.

The combination of quinoa and fresh vegetables is both nutritious and satisfying, offering the perfect balance of flavors.

BBQ Chicken & Pineapple Skewers

These BBQ chicken and pineapple skewers are a fun, tropical twist on traditional grilling, but done entirely in the slow cooker!

Sweet pineapple, smoky BBQ sauce, and juicy chicken come together for a dish that tastes like summer.

Ingredients:

• 2 lbs boneless, skinless chicken breasts, cut into cubes
• 1 can (8 oz) pineapple chunks, drained
• 1/2 cup BBQ sauce (your choice)
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, mix BBQ sauce, soy sauce, honey, apple cider vinegar, smoked paprika, salt, and pepper.
2. Thread the chicken cubes and pineapple chunks alternately onto the soaked wooden skewers.
3. Place the skewers in the slow cooker, standing them upright or laying them flat depending on the size of your cooker.
4. Brush the skewers with the BBQ sauce mixture, ensuring they are well-coated.
5. Cover and cook on low for 3–4 hours or until the chicken is fully cooked and tender.
6. Serve the skewers with additional BBQ sauce on the side, and optionally garnish with fresh herbs.

These BBQ chicken and pineapple skewers are a fun, easy way to enjoy a summer-inspired dish without needing to fire up the grill.

The sweet and savory combination of pineapple and BBQ chicken is irresistible, and the slow cooker makes everything perfectly tender with minimal effort.

Zesty Citrus Chicken Tacos

This slow cooker recipe brings a fresh and zesty twist to taco night.

The citrus infusion from oranges and limes gives the chicken a vibrant, tangy flavor that pairs perfectly with traditional taco toppings. It’s a light and refreshing option, ideal for summer dinners.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 oranges, juiced and zested
• 2 limes, juiced and zested
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Soft corn tortillas
• Toppings: avocado, fresh cilantro, diced onions, salsa, lime wedges

Instructions:

1. Season the chicken breasts with salt, pepper, cumin, chili powder, and garlic powder.
2. In a small bowl, combine the orange juice, lime juice, olive oil, and zest of both the oranges and limes.
3. Place the seasoned chicken in the slow cooker and pour the citrus mixture over it.
4. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and can be easily shredded.
5. Shred the chicken in the slow cooker and toss with the juices.
6. Serve the citrus chicken in warm tortillas with your favorite toppings like avocado, cilantro, onions, and salsa.

These tacos are a fun and fresh take on the classic, and the citrus really brightens up the dish.

It’s a perfect summer meal that comes together quickly in the slow cooker, leaving you with plenty of time to relax!

Slow Cooker Gazpacho Soup

Gazpacho is a cold Spanish soup that’s refreshing and packed with veggies, making it the perfect summer dish.

This slow cooker version allows the flavors to meld together, and it’s served cold, making it a great option for a hot day.

Ingredients:

• 4 tomatoes, diced
• 1 cucumber, peeled and diced
• 1 bell pepper, diced
• 1 small red onion, diced
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 2 cups tomato juice
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Combine the tomatoes, cucumber, bell pepper, and red onion in the slow cooker.
2. Add the olive oil, red wine vinegar, tomato juice, garlic, smoked paprika, salt, and pepper.
3. Stir well to combine.
4. Cover and cook on low for 4–6 hours to allow the flavors to develop.
5. Once cooled, blend the soup with an immersion blender or in batches in a regular blender until smooth.
6. Chill the soup in the fridge for at least 2 hours before serving.
7. Garnish with fresh basil or parsley and serve cold.

This gazpacho soup is an incredibly refreshing and light option for a summer meal.

The slow cooker enhances the flavors without the need to heat up the kitchen, and it’s the perfect dish to enjoy on a hot day when you don’t want anything too heavy.

Slow Cooker Lemon Basil Chicken Pasta

A light, fresh, and herb-infused pasta dish that’s perfect for summer evenings. The slow cooker cooks the chicken and pasta together, and the lemon and basil make for a vibrant, citrusy flavor profile.

This recipe is quick to prepare and a great way to enjoy a satisfying meal without heating up the stove.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups chicken broth
• 1 tablespoon olive oil
• Zest and juice of 1 lemon
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1 teaspoon dried basil (or 2 tablespoons fresh basil, chopped)
• Salt and pepper to taste
• 1 lb pasta (penne or spaghetti works well)
• Fresh basil for garnish
• Grated Parmesan cheese for serving

Instructions:

1. Place the chicken breasts in the slow cooker, and pour in the chicken broth, olive oil, lemon zest, lemon juice, garlic, dried basil, salt, and pepper.
2. Cover and cook on low for 4–5 hours or high for 2–3 hours, until the chicken is tender and can be easily shredded.
3. Shred the chicken in the slow cooker using two forks.
4. Add the uncooked pasta and heavy cream to the slow cooker, stirring gently to combine.
5. Cover and cook on high for an additional 30–45 minutes, or until the pasta is cooked through and the sauce has thickened.
6. Stir in fresh basil and serve with grated Parmesan cheese.

This lemon basil chicken pasta is creamy, comforting, and bursting with summer flavors.

It’s a simple, one-pot meal that doesn’t require much effort but still delivers a delicious, rich taste. Perfect for a light yet filling dinner!

Crispy Pulled Chicken Tacos with Mango Salsa

These crispy pulled chicken tacos topped with a vibrant mango salsa are a perfect summer meal.

The slow cooker tenderizes the chicken, and the mango salsa adds a refreshing sweetness that balances the smoky, savory flavor of the chicken. A great choice for taco night or a casual gathering with friends.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 packet taco seasoning (or use your favorite homemade mix)
• 1/4 cup water
• 1 tablespoon olive oil
• 1 mango, peeled and diced
• 1/4 red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Corn tortillas

Instructions:

1. Place the chicken breasts in the slow cooker and sprinkle with taco seasoning. Add 1/4 cup of water, then cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and easily shreds.
2. While the chicken is cooking, prepare the mango salsa by combining mango, red onion, cilantro, lime juice, salt, and pepper in a bowl. Stir and set aside to chill.
3. Once the chicken is done, shred it with two forks and toss it in the juices in the slow cooker for extra flavor.
4. Heat the corn tortillas and fill each one with the pulled chicken.
5. Top with a generous scoop of mango salsa and serve.

These tacos are packed with bright, tropical flavors, making them a refreshing and satisfying meal.

The sweetness of the mango salsa perfectly complements the savory pulled chicken, and the tacos are sure to be a hit at your next summer get-together!

Slow Cooker Summer Vegetable Ratatouille

This classic French dish is perfect for showcasing summer vegetables at their peak.

The slow cooker does all the work, gently cooking the veggies into a tender, savory medley. It’s light yet flavorful, and it makes for an ideal side dish or even a main course for a vegetarian meal.

Ingredients:

• 1 eggplant, diced
• 2 zucchini, sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 onion, sliced
• 2 tomatoes, diced
• 3 garlic cloves, minced
• 1/4 cup olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Place all the vegetables (eggplant, zucchini, bell peppers, onion, tomatoes, and garlic) in the slow cooker.
2. Drizzle with olive oil, then sprinkle with thyme, basil, salt, and pepper.
3. Cover and cook on low for 4–5 hours, or until the vegetables are tender and cooked through.
4. Stir occasionally to ensure the flavors meld together.
5. Once done, garnish with fresh basil before serving.

This slow cooker ratatouille is a wonderful way to enjoy the bounty of summer vegetables.

The slow cooking brings out the natural sweetness of the vegetables, and the herbs infuse it with an aromatic flavor. It’s a healthy, satisfying dish perfect for light summer meals or as a side for grilled meats.

Tropical Chicken and Rice Casserole

This tropical-inspired slow cooker casserole combines tender chicken with coconut rice and pineapple, offering a deliciously sweet and savory flavor profile.

It’s a great meal that requires minimal effort and is perfect for a summer weeknight dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup long-grain white rice, rinsed
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 cup pineapple chunks, drained
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground ginger
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Place the chicken breasts at the bottom of the slow cooker.
2. In a bowl, mix together the coconut milk, chicken broth, garlic powder, onion powder, ground ginger, salt, and pepper.
3. Pour the coconut milk mixture over the chicken breasts.
4. Add the rice and pineapple chunks, making sure they are evenly distributed around the chicken.
5. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and the rice is tender.
6. Once done, shred the chicken with two forks and mix it with the rice and pineapple.
7. Garnish with fresh cilantro before serving.

This tropical chicken and rice casserole is bursting with flavor and is an easy, one-pot meal.

The sweetness of the pineapple balances perfectly with the creamy coconut rice, and the tender chicken completes the dish. It’s a comforting yet fresh meal, perfect for a laid-back summer dinner.

Slow Cooker Peach BBQ Ribs

These juicy, tender ribs are glazed with a sweet and tangy peach BBQ sauce that is a perfect summer treat.

The slow cooker ensures the meat is fall-off-the-bone tender, while the peaches add a unique twist to the classic BBQ flavor.

Ingredients:

• 2 racks of baby back ribs (about 3 pounds)
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups peach preserves
• 1/4 cup apple cider vinegar
• 1/4 cup Dijon mustard
• 1/4 cup ketchup
• 1 tablespoon Worcestershire sauce

Instructions:

1. Rub the ribs with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
2. Place the ribs in the slow cooker, standing up if possible, or cut them into smaller sections to fit.
3. In a bowl, combine the peach preserves, apple cider vinegar, Dijon mustard, ketchup, and Worcestershire sauce to make the BBQ sauce.
4. Pour half of the peach BBQ sauce over the ribs, making sure they are well-coated.
5. Cover and cook on low for 6–8 hours or high for 3–4 hours, until the ribs are tender and cooked through.
6. Once cooked, brush the remaining peach BBQ sauce over the ribs before serving.

These peach BBQ ribs are a delicious and sweet twist on a summer classic.

The slow cooker makes them incredibly tender, while the peach preserves give the ribs a fruity, tangy kick that is perfect for outdoor meals or BBQ nights.

Slow Cooker Chicken Pesto Pasta

This slow cooker chicken pesto pasta is creamy, flavorful, and simple to make, making it an ideal dish for a summer dinner when you want something comforting but not too heavy.

The fresh pesto gives it a burst of summer herb flavors, while the slow cooker does most of the work.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup homemade or store-bought pesto sauce
• 1 cup heavy cream
• 1 cup chicken broth
• 12 oz pasta (penne or fusilli work well)
• Salt and pepper to taste
• Fresh basil for garnish
• Grated Parmesan cheese for serving

Instructions:

1. Place the chicken breasts in the slow cooker and season with salt and pepper.
2. Pour the pesto sauce, heavy cream, and chicken broth over the chicken.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and shreds easily.
4. About 30 minutes before serving, cook the pasta according to package directions and drain.
5. Shred the chicken in the slow cooker and stir to combine with the creamy pesto sauce.
6. Add the cooked pasta to the slow cooker and stir to coat in the sauce.
7. Garnish with fresh basil and serve with grated Parmesan cheese.

This chicken pesto pasta is rich, creamy, and filled with fresh basil flavor.

It’s a great way to bring together summer herbs and creamy comfort in a one-pot dish. Perfect for a family dinner or a casual summer meal!

Slow Cooker Avocado Chicken Salad

For a refreshing and light summer meal, this avocado chicken salad is a perfect choice.

The chicken is slow-cooked until tender, then mixed with fresh avocado, tomatoes, and a creamy dressing for a satisfying and healthy dish that’s perfect for picnics, light dinners, or meal prep.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/2 cup plain Greek yogurt
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Fresh cilantro for garnish

Instructions:

1. Season the chicken breasts with garlic powder, onion powder, paprika, salt, and pepper.
2. Place the chicken breasts in the slow cooker and cover with a little water or chicken broth. Cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and fully cooked.
3. Shred the chicken with two forks and allow it to cool slightly.
4. In a large bowl, combine the shredded chicken with diced avocado, cherry tomatoes, and red onion.
5. In a small bowl, mix together the Greek yogurt, lime juice, and olive oil to make the dressing. Season with salt and pepper to taste.
6. Pour the dressing over the chicken mixture and toss gently to combine.
7. Garnish with fresh cilantro and serve.

This avocado chicken salad is light yet filling, packed with healthy fats and fresh flavors.

It’s perfect for a summer lunch or dinner, especially when you want something cool and refreshing without much effort in the kitchen.

Slow Cooker Lemon Garlic Salmon

This slow cooker lemon garlic salmon is a fresh and light dish that’s packed with flavor.

The slow cooker ensures the salmon stays tender and moist, while the lemon and garlic infuse the fish with a refreshing citrusy taste, making it an ideal summer meal.

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• Zest and juice of 1 lemon
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• Salt and pepper to taste
• Lemon slices for garnish
• Fresh parsley for garnish

Instructions:

1. Drizzle olive oil over the bottom of the slow cooker.
2. Place the salmon fillets in the slow cooker, skin-side down.
3. In a small bowl, mix together the minced garlic, lemon zest, lemon juice, dill, salt, and pepper.
4. Pour the lemon garlic mixture over the salmon fillets.
5. Cover and cook on low for 1.5–2 hours, or until the salmon flakes easily with a fork.
6. Garnish with fresh parsley and lemon slices before serving.

This lemon garlic salmon is an incredibly light and flavorful dish, perfect for a simple summer dinner.

The slow cooker ensures that the salmon stays moist and infused with the citrusy goodness, while the minimal prep makes it an easy go-to option.

Slow Cooker Corn and Potato Chowder

This hearty, creamy corn and potato chowder is perfect for summer evenings when you want something comforting but not too heavy.

The slow cooker allows the flavors to meld together, creating a rich, velvety soup that’s both satisfying and delicious.

Ingredients:

• 4 cups frozen corn kernels (or fresh if in season)
• 4 medium potatoes, peeled and diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup milk (or cream for a richer option)
• 1/2 teaspoon thyme
• 1/4 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Place the corn, potatoes, onion, garlic, and vegetable broth into the slow cooker.
2. Stir in thyme, paprika, salt, and pepper.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are tender.
4. Once the vegetables are soft, use an immersion blender to puree some of the soup for a creamier texture, or you can blend in batches if you don’t have an immersion blender.
5. Stir in the milk or cream and cook for an additional 20 minutes on low.
6. Garnish with fresh parsley and serve hot.

This corn and potato chowder is a creamy and comforting soup that’s perfect for a casual summer evening.

The combination of corn and potatoes is satisfying, while the herbs give it a touch of freshness, making it an easy and tasty option for any meal.

Slow Cooker Caprese Chicken

Caprese chicken is a simple yet flavorful dish, combining fresh tomatoes, mozzarella, basil, and balsamic glaze.

The slow cooker ensures the chicken stays juicy while absorbing all the vibrant flavors of the Caprese ingredients. It’s an easy, fresh dish that’s perfect for a summer dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups cherry tomatoes, halved
• 1/2 cup fresh basil leaves, chopped
• 1 cup fresh mozzarella balls (or 1 1/2 cups shredded mozzarella)
• 1/4 cup balsamic vinegar
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Place the chicken breasts in the slow cooker and season with salt and pepper.
2. Add the halved cherry tomatoes and drizzle with olive oil and balsamic vinegar.
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. About 15 minutes before serving, sprinkle the fresh mozzarella over the chicken and let it melt.
5. Top with fresh basil leaves and serve with additional balsamic glaze if desired.

This Caprese chicken dish brings together the best flavors of summer in one easy meal.

The slow cooker makes the chicken tender, while the fresh mozzarella and balsamic vinegar give it that signature Caprese flavor. It’s perfect served with a side of pasta, salad, or crusty bread.

Slow Cooker Caribbean Jerk Chicken

This Caribbean jerk chicken is bursting with bold spices and tropical flavors, making it a fun and vibrant dish for summer.

The slow cooker ensures the chicken becomes tender and full of flavor, while the jerk seasoning gives it that perfect kick.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tablespoons jerk seasoning (store-bought or homemade)
• 1/4 cup lime juice
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/4 cup orange juice
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Rub the chicken thighs with jerk seasoning, cinnamon, and allspice. Season with salt and pepper.
2. Place the chicken thighs in the slow cooker and drizzle with olive oil, lime juice, and orange juice.
3. Add the minced garlic and stir to combine.
4. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is cooked through and tender.
5. Garnish with fresh cilantro and serve with lime wedges.

This Caribbean jerk chicken is flavorful and spicy with a refreshing citrusy twist.

Serve it with rice, grilled vegetables, or a simple salad for a delicious and easy summer dinner.

Slow Cooker Cucumber and Tomato Salad with Feta

This light and refreshing cucumber and tomato salad is made even easier with the help of the slow cooker. It’s a perfect side dish for summer BBQs, picnics, or just a quick, healthy lunch.

The slow cooker helps meld the flavors together, creating a satisfying salad with minimal effort.

Ingredients:

• 2 cucumbers, thinly sliced
• 2 cups cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup red wine vinegar
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Place the cucumbers, cherry tomatoes, and red onion in the slow cooker.
2. Add the red wine vinegar, olive oil, dried oregano, salt, and pepper.
3. Stir everything to combine, then cover and cook on low for 2 hours to allow the flavors to meld.
4. Before serving, sprinkle with fresh parsley and crumbled feta cheese.

This cucumber and tomato salad is simple yet refreshing, making it the perfect summer side dish.

The slow cooker enhances the flavors of the vegetables and the tangy dressing, while the feta adds a creamy, salty contrast. It’s a perfect addition to any summer meal.

Slow Cooker Shrimp Scampi

This shrimp scampi is a lighter, easy version of the classic dish, made in the slow cooker for minimal effort.

The garlic, lemon, and butter create a flavorful sauce, and the shrimp cooks to perfection while soaking up all those delicious flavors.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 4 tablespoons butter
• 4 garlic cloves, minced
• Zest and juice of 1 lemon
• 1/4 teaspoon red pepper flakes (optional for a little heat)
• 1/2 cup white wine or chicken broth
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• Cooked pasta or rice for serving

Instructions:

1. Place the shrimp, butter, garlic, lemon zest, lemon juice, red pepper flakes, and white wine (or chicken broth) in the slow cooker.
2. Stir everything to combine, then cover and cook on low for 1–2 hours, or until the shrimp are pink and cooked through.
3. Season with salt and pepper to taste.
4. Serve the shrimp scampi over cooked pasta or rice, garnished with fresh parsley.

This slow cooker shrimp scampi is rich, buttery, and full of garlic and lemon flavor.

The shrimp cook perfectly in the slow cooker, and the sauce is light yet delicious. It’s a perfect dish for a quick summer dinner that doesn’t require much prep or cleanup.