15 Best Summer Crockpot Recipes

Slow Cooker Hawaiian Chicken Tacos

These tropical-inspired tacos are a perfect blend of sweet and savory flavors, offering a unique twist on classic chicken tacos.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup pineapple juice
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 cup crushed pineapple
• 8 small flour tortillas
• 1/4 cup chopped fresh cilantro

Cooking method:

1. Place the chicken breasts in the slow cooker.
2. In a bowl, mix pineapple juice, soy sauce, brown sugar, ginger, and garlic, and pour over the chicken.
3. Add the red bell pepper and crushed pineapple on top.
4. Cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender.
5. Shred the chicken using two forks and mix it back into the juices.
6. Serve in tortillas and garnish with cilantro.

Slow Cooker Lemon Herb Chicken

This refreshing lemon herb chicken is vibrant with citrusy and herbal notes, ideal for a light summer meal.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 lemons, sliced
• 1/4 cup olive oil
• 1 tablespoon dried Italian herbs
• 4 cloves garlic, minced
• Salt and pepper to taste
• Fresh basil for garnish

Cooking method:

1. Arrange chicken thighs at the bottom of the slow cooker.
2. In a small bowl, mix olive oil, Italian herbs, garlic, salt, and pepper.
3. Pour the mixture over the chicken and layer with lemon slices.
4. Cook on low for 6 hours or high for 3 hours.
5. Garnish with fresh basil before serving.

Slow Cooker Mediterranean Quinoa

Packed with fresh vegetables and herbs, this Mediterranean quinoa is a wholesome and nutritious dish perfect for summer.

Ingredients:

• 1 cup quinoa, rinsed
• 1 can (14 oz) diced tomatoes
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1/2 cup kalamata olives, sliced
• 1 teaspoon dried oregano
• 2 cups vegetable broth
• 1/4 cup feta cheese

Cooking method:

1. Combine all ingredients except feta cheese in the slow cooker.
2. Stir well and cook on low for 4-5 hours or high for 2-3 hours.
3. Fluff the quinoa with a fork and top with feta cheese before serving.

Slow Cooker BBQ Pulled Pork

Enjoy the smoky, tender flavors of BBQ pulled pork without the hassle, perfect for summer picnics or gatherings.

Ingredients:

• 3 lbs pork shoulder
• 1 cup BBQ sauce
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Cooking method:

1. Place pork shoulder in the slow cooker.
2. In a bowl, mix BBQ sauce, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper.
3. Pour the sauce over the pork.
4. Cook on low for 8-10 hours until the pork is tender.
5. Shred the pork with forks and mix well with the sauce before serving.

Slow Cooker Coconut Lime Chicken

This coconut lime chicken bursts with creamy and zesty flavors, making it a delightful and exotic summer meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can (14 oz) coconut milk
• 1/4 cup lime juice
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 teaspoon chili flakes
• 2 cloves garlic, minced
• Lime zest and fresh cilantro for garnish

Cooking method:

1. Place chicken breasts in the slow cooker.
2. In a bowl, whisk together coconut milk, lime juice, honey, soy sauce, chili flakes, and garlic.
3. Pour the mixture over the chicken.
4. Cook on low for 6-7 hours or on high for 3-4 hours.
5. Garnish with lime zest and cilantro before serving.

Slow Cooker Ratatouille

This classic French vegetable dish is easily made in the slow cooker, capturing the essence of summer produce.

Ingredients:

• 1 eggplant, diced
• 2 zucchinis, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 onion, diced
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste

Cooking method:

1. Place all vegetables in the slow cooker.
2. Add garlic, thyme, salt, and pepper.
3. Stir to combine all ingredients.
4. Cook on low for 6-7 hours or high for 3-4 hours.
5. Serve warm as a main dish or side.

Slow Cooker Peach Cobbler

This slow cooker peach cobbler is an easy, sweet summer dessert that captures the essence of ripe peaches.

Ingredients:

• 4 cups sliced peaches (fresh or frozen)
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1 box yellow cake mix
• 1/2 cup unsalted butter, melted

Cooking method:

1. Place peaches at the bottom of the slow cooker.
2. Sprinkle sugar and cinnamon over the peaches.
3. Spread the dry cake mix evenly on top.
4. Drizzle melted butter over the cake mix.
5. Cook on high for 2-3 hours until the top is golden and peaches are bubbly.

Slow Cooker Vegetarian Stuffed Peppers

These colorful stuffed peppers are a hearty and healthy option for summer, filled with a tasty quinoa mixture.

Ingredients:

• 4 large bell peppers, tops removed and seeded
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup shredded cheese

Cooking method:

1. In a bowl, mix quinoa, black beans, corn, cumin, salt, and pepper.
2. Stuff each bell pepper with the mixture.
3. Place stuffed peppers upright in the slow cooker.
4. Cook on low for 4-5 hours or high for 2-3 hours.
5. Top with cheese 30 minutes before serving.

Slow Cooker Thai Peanut Chicken

This Thai peanut chicken is rich in flavor and creamy in texture, perfect for adding an exotic touch to your summer menu.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup peanut butter
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons honey
• 1 lime, juiced
• 1 teaspoon chili flakes
• 2 cloves garlic, minced

Cooking method:

1. Place chicken breasts in the slow cooker.
2. In a bowl, mix peanut butter, soy sauce, rice vinegar, honey, lime juice, chili flakes, and garlic.
3. Pour the sauce over the chicken.
4. Cook on low for 6-7 hours or on high for 3-4 hours.
5. Serve with rice and garnish with chopped peanuts and cilantro.

Slow Cooker Shrimp Boil

This shrimp boil is a seafood lover’s delight, featuring the classic flavors of a Southern summer feast.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 ears corn, cut into thirds
• 1 lb baby potatoes
• 1/2 lb smoked sausage, sliced
• 1/4 cup Old Bay seasoning
• 4 cups water
• 1 lemon, sliced

Cooking method:

1. Place potatoes, corn, sausage, and Old Bay seasoning in the slow cooker.
2. Add water and lemon slices.
3. Cook on high for 2-3 hours or low for 4-5 hours until potatoes are tender.
4. Add shrimp and cook for an additional 15-20 minutes until shrimp are pink.
5. Drain and serve with additional lemon wedges.