13 Easy and Delicious Summer Crockpot Recipes

Summer is all about enjoying the sun, but that doesn’t mean you have to spend all day in the kitchen. With these summer crockpot recipes, you can whip up delicious meals that let you spend more time outdoors. From light salads to savory stews, you’ll find easy ways to keep your family satisfied without the hassle of traditional cooking. Dive into effortless meals that are perfect for lazy, warm afternoons!

Slow Cooker Peach Bbq Pulled Pork

Slow Cooker Peach BBQ Pulled Pork is a delightful twist on traditional pulled pork, combining the sweetness of peaches with zesty barbecue flavors. This dish is not only easy to prepare but also fills your home with mouthwatering aromas as it cooks low and slow. The tender, shredded pork pairs beautifully with the sweet and tangy sauce, offering a delicious meal that’s perfect for summer gatherings.

Whether you’re serving it on a bun or alongside your favorite sides, this recipe is sure to be a hit. Plus, with minimal prep time and the convenience of a slow cooker, you can enjoy a satisfying meal without spending all day in the kitchen. Let’s dive into the ingredients and instructions to whip up this tasty dish!

Ingredients

• 2 pounds pork shoulder
• 1 cup peach preserves
• 1/2 cup barbecue sauce
• 1/4 cup apple cider vinegar
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• Buns for serving (optional)

Instructions

1. Prepare the Pork: Trim excess fat from the pork shoulder and place it in the slow cooker.
2. Mix the Sauce: In a bowl, combine peach preserves, barbecue sauce, apple cider vinegar, chopped onion, minced garlic, smoked paprika, salt, black pepper, and cayenne pepper (if using). Stir well.
3. Add the Sauce: Pour the peach barbecue sauce mixture over the pork in the slow cooker, making sure it’s well coated.
4. Cook: Cover and cook on low for 8 hours or on high for 4 hours, until the pork is fork-tender.
5. Shred the Pork: Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and mix it with the sauce.
6. Serve: Serve the pulled pork on buns or alongside your favorite sides, garnished with additional barbecue sauce if desired.

Summer Corn And Zucchini Chowder

This summer corn and zucchini chowder is a delightful way to enjoy the flavors of the season. The combination of sweet corn and tender zucchini creates a light yet satisfying dish that is both creamy and flavorful. It’s simple to make, perfect for warm days when you want something refreshing without spending hours in the kitchen.

The chowder is not only comforting but also packed with nutrients, making it a great choice for families. With the convenience of a crockpot, you can set it up in the morning and come home to a delicious meal ready to serve. Pair with some crusty bread for a complete and easy dinner.

Ingredients

• 4 cups fresh corn kernels (or frozen)
• 2 medium zucchinis, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• Fresh thyme for garnish

Instructions

1. Combine the corn, zucchini, onion, garlic, vegetable broth, salt, pepper, and paprika in the crockpot. Stir well.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.
3. About 30 minutes before serving, stir in the heavy cream and let it heat through.
4. Check for seasoning and adjust if necessary. Serve warm, garnished with fresh thyme.

Crockpot Blackberry Cobbler

If you’re looking for a delightful summer treat that requires minimal effort, this crockpot blackberry cobbler is a perfect choice. It’s sweet, fruity, and has that warm, comforting appeal that everyone loves. The blend of juicy blackberries with a soft, biscuit-like topping makes each bite a true delight.

This recipe is not only simple to prepare, but it also allows the slow cooker to do all the hard work for you. Just mix your ingredients, set the cooker, and let it create a delicious masterpiece while you sit back and relax!

Ingredients

• 4 cups fresh or frozen blackberries
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 1/2 teaspoon cinnamon

Instructions

1. Prepare the Berries: In a bowl, combine the blackberries, 1/2 cup of sugar, cornstarch, lemon juice, and vanilla extract. Stir gently to coat the berries, then transfer the mixture to the crockpot.
2. Make the Cobbler Topping: In another bowl, whisk together the flour, baking powder, salt, and remaining sugar. Add the milk and melted butter, mixing until just combined.
3. Combine: Spoon the cobbler mixture over the blackberry filling in the crockpot, spreading it out evenly.
4. Cook: Cover and cook on low for about 4-5 hours, or until the topping is golden and cooked through.
5. Serve: Once done, let it cool slightly before serving. Enjoy with a scoop of vanilla ice cream or whipped cream for an extra treat!

Slow Cooker Tomato Basil Soup (No Stovetop Needed)

This Slow Cooker Tomato Basil Soup is a delightful blend of fresh tomatoes and aromatic basil, creating a comforting dish that’s perfect for warm summer days. It’s creamy, flavorful, and incredibly simple to whip up—just toss the ingredients in your slow cooker and let it do the work!

The taste is bright and refreshing, making it an ideal pairing with a crusty piece of bread or a grilled cheese sandwich. Plus, it’s a fantastic way to enjoy seasonal produce without spending hours in the kitchen. Let’s dive into the recipe!

Ingredients

• 2 pounds ripe tomatoes, chopped
• 1 medium onion, diced
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup fresh basil leaves
• 1 cup heavy cream
• 2 tablespoons olive oil

Instructions

1. Combine Tomatoes and Veggies: In your slow cooker, add the chopped tomatoes, onion, garlic, vegetable broth, sugar, salt, and black pepper. Stir well.
2. Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours until the vegetables are tender.
3. Add Basil: About 30 minutes before serving, stir in the fresh basil leaves.
4. Blend: Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer the soup to a blender in batches.
5. Finish with Cream: Stir in the heavy cream and olive oil, mixing well. Let it warm through before serving.

Lemon-Herb Chicken With Summer Squash

Lemon-Herb Chicken with Summer Squash is a refreshing dish that captures the essence of summer in every bite. Juicy chicken breasts are infused with zesty lemon and fragrant herbs, perfectly complementing the tender summer squash. This recipe is straightforward, making it ideal for busy days when you want a light yet satisfying meal.

The bright flavors of lemon and herbs combined with the natural sweetness of summer squash create a delicious balance. Toss everything into the crockpot, set it, and let the flavors meld beautifully while you go about your day. Enjoy this dish over rice, quinoa, or with a side salad for a delightful summer meal!

Ingredients

• 4 boneless, skinless chicken breasts
• 2 medium yellow squash, sliced
• 1 lemon, zested and juiced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Prepare the Chicken: In a bowl, mix olive oil, lemon juice, lemon zest, oregano, garlic powder, salt, and pepper. Coat the chicken breasts in this mixture and set aside.
2. Layer the Ingredients: Place the sliced summer squash at the bottom of the crockpot. Lay the marinated chicken breasts on top.
3. Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and tender.
4. Serve: Once cooked, garnish with fresh parsley and serve with your favorite side.

Slow Cooker Fresh Tomato Sauce

Slow Cooker Fresh Tomato Sauce is a delightful way to capture the essence of summer. Bursting with flavor from ripe tomatoes, fragrant herbs, and a hint of garlic, this sauce is both simple to make and incredibly satisfying. Just toss everything into your slow cooker, and let the magic happen. You’ll be rewarded with a rich, homemade sauce that elevates any dish.

This recipe is perfect for weeknight dinners or meal prep, and it pairs beautifully with pasta, pizza, or even as a dip. The slow cooking process allows the flavors to meld beautifully, resulting in a sauce that tastes like it simmered all day on the stove. Enjoy the taste of summer any time of year!

Ingredients

• 10-12 ripe tomatoes, chopped
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf

Instructions

1. Combine Ingredients: In your slow cooker, add chopped tomatoes, diced onion, minced garlic, olive oil, sugar, salt, pepper, oregano, basil, and the bay leaf.
2. Cook: Cover and cook on low for 6-8 hours or until the tomatoes break down and the sauce thickens.
3. Blend (Optional): For a smoother sauce, use an immersion blender to blend the sauce to your desired consistency.
4. Adjust Seasoning: Taste the sauce and adjust seasoning if necessary, removing the bay leaf before serving.
5. Serve: Enjoy your fresh tomato sauce over pasta, as a pizza base, or in your favorite recipes!

Crockpot Blueberry Butter

Crockpot Blueberry Butter is a delightful spread that captures the essence of summer in every bite. It’s sweet, tangy, and bursting with blueberry flavor, making it a delicious topping for toast, pancakes, or even yogurt. Best of all, it’s incredibly easy to whip up—just toss everything in the crockpot and let it do the work for you!

This recipe is perfect for those lazy summer days when you want to enjoy fresh fruit without spending too much time in the kitchen. The slow cooking process allows the blueberries to break down into a smooth, flavorful butter that you can savor all season long. Plus, it makes your kitchen smell heavenly as it cooks!

Ingredients

• 4 cups fresh blueberries
• 1 cup granulated sugar
• 1/4 cup lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, cubed

Instructions

1. Prepare the Blueberries: Rinse the blueberries thoroughly and remove any stems or debris.
2. Combine Ingredients: In the crockpot, combine the blueberries, sugar, lemon juice, cinnamon, salt, and cubed butter. Stir gently to mix.
3. Cook: Cover the crockpot and cook on low for 6-8 hours, stirring occasionally, until the mixture is thick and the blueberries have completely broken down.
4. Blend: Once cooked, use an immersion blender to puree the mixture until smooth. If you prefer a chunkier texture, you can skip this step.
5. Store: Transfer the blueberry butter to jars and let it cool completely before sealing. Store in the refrigerator for up to two weeks.

Slow Cooker Strawberry Jam

Making strawberry jam in a slow cooker is a delightful way to capture the sweet taste of summer. This recipe is not only simple but also allows you to enjoy the fresh flavor of strawberries without the fuss of traditional canning methods. With a few ingredients and some hands-off cooking time, you can create a delicious spread that’s perfect for toast, desserts, or even as a topping for yogurt.

The result is a luscious, sweet jam that bursts with the flavor of fresh strawberries, turning your breakfast or snack into something special. Plus, the slow cooker does all the hard work, making it an easy option for busy days. So grab some ripe strawberries and let’s get started!

Ingredients

• 4 cups fresh strawberries, hulled and chopped
• 1 cup granulated sugar
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1 package (1.75 oz) fruit pectin

Instructions

1. Prepare the Strawberries: In a large bowl, combine the chopped strawberries, sugar, lemon juice, and salt. Stir well and let it sit for about 10 minutes to allow the strawberries to release their juices.
2. Mix in Pectin: Add the fruit pectin to the strawberry mixture and stir to combine. Pour this mixture into the slow cooker.
3. Cook: Cover and cook on low for 4 to 6 hours, stirring occasionally. The jam is ready when it has thickened to your liking.
4. Store: Once cooked, let the jam cool and then transfer it to clean jars. Store in the refrigerator or freezer for later use. Enjoy your homemade strawberry jam!

Crockpot Cilantro-Lime Street Corn Dip

If you’re looking for a delightful dip that captures the essence of summer, this Crockpot Cilantro-Lime Street Corn Dip is just what you need. Creamy, zesty, and bursting with the freshness of cilantro and lime, it’s the perfect addition to any gathering or casual night in. Plus, it’s super simple to make, allowing you to enjoy more time with friends and family without spending all day in the kitchen.

This dip combines sweet corn, cream cheese, and a hint of lime for a bright flavor profile that pairs wonderfully with tortilla chips or fresh veggies. Whether served as an appetizer or a side dish, it promises a delicious treat that everyone will love.

Ingredients

• 2 cups corn (fresh or frozen)
• 1 package (8 oz) cream cheese, softened
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• Salt and pepper to taste

Instructions

1. Combine Ingredients: In your crockpot, mix together the corn, cream cheese, sour cream, mayonnaise, cilantro, lime juice, garlic powder, chili powder, salt, and pepper.
2. Cook: Set your crockpot on low and let it cook for 2-3 hours, stirring occasionally until the dip is heated through and creamy.
3. Serve: Once ready, give it a good stir and serve warm with tortilla chips or fresh veggie sticks.

Summer Berry Crisp (Crockpot)

Summer Berry Crisp is a delightful dessert that combines the sweetness of fresh berries with a crunchy oat topping. The flavors meld beautifully as they cook slowly in the crockpot, creating a warm and comforting treat that’s perfect for any summer gathering.

Not only is it a breeze to make, but it also allows for a myriad of berry combinations based on what’s in season. Just toss the berries and topping ingredients in your crockpot, let it do the work, and you’ll have a delicious dessert to enjoy. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a sweet finish!

Ingredients

• 4 cups mixed berries (blueberries, strawberries, raspberries)
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup rolled oats
• 1/2 cup flour
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 cup unsalted butter, melted

Instructions

1. Prepare the Berries: In a bowl, mix the mixed berries, granulated sugar, lemon juice, and vanilla extract. Stir gently to combine and set aside.
2. Make the Topping: In a separate bowl, combine rolled oats, flour, brown sugar, ground cinnamon, and melted butter. Mix until the ingredients are well combined and crumbly.
3. Combine in the Crockpot: Spray the inside of the crockpot with cooking spray. Layer the berry mixture at the bottom, then evenly sprinkle the oat topping on top of the berries.
4. Cook: Cover and cook on low for 3-4 hours or until the berries are bubbly and the topping is golden brown.
5. Serve: Once done, let it cool slightly before serving. Enjoy it warm with ice cream or whipped cream!

Slow Cooker Peach-Bourbon Carnitas

Slow Cooker Peach-Bourbon Carnitas bring a delightful twist to traditional carnitas, marrying sweet and savory flavors in a simple dish. Imagine tender, shredded pork infused with the richness of bourbon and the sweetness of ripe peaches, creating a unique taste experience. This dish is not only easy to prepare but also perfect for summer gatherings, allowing you to spend more time with friends and family while it cooks to perfection in your crockpot.

With just a bit of prep and the help of your slow cooker, you can have a mouthwatering meal ready for taco night or served over rice. The combination of the smoky bourbon with the juicy peaches elevates the pork, making it a standout dish that’s sure to impress.

Ingredients

• 3 pounds pork shoulder
• 1 cup fresh peaches, diced
• 1/2 cup bourbon
• 1 onion, sliced
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 2 limes
• Fresh cilantro, for garnish

Instructions

1. Prepare the Pork: Trim excess fat from the pork shoulder and cut it into large chunks. Season with salt, black pepper, cumin, and smoked paprika.
2. Layer Ingredients: In the slow cooker, place the sliced onion at the bottom, followed by the seasoned pork. Add diced peaches and minced garlic on top.
3. Add Liquids: Pour the bourbon and lime juice over the ingredients in the slow cooker.
4. Cook: Cover and cook on low for 8 hours or until the pork is tender and easy to shred.
5. Shred and Serve: Once cooked, shred the pork with two forks and stir to mix with the juices. Serve with tortillas and garnish with fresh cilantro.

Garden Vegetable Lasagna (No-Oven Method)

Garden Vegetable Lasagna offers a delightful way to enjoy fresh summer produce without turning on the oven. This layered dish combines the rich flavors of seasonal vegetables with gooey cheese and soft pasta, creating a comfort food that’s both satisfying and nutritious. Plus, cooking it in a crockpot means it’s super simple to make—just layer the ingredients and let the slow cooker do the work!

The taste is fresh and hearty, with each bite featuring a medley of vibrant vegetables like zucchini, bell peppers, and spinach. This recipe is perfect for warm days when you want to keep the kitchen cool and still enjoy a wholesome meal. It’s an easy way to sneak in those veggies while satisfying your cravings!

Ingredients

• 9 lasagna noodles
• 2 cups marinara sauce
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 medium zucchini, sliced
• 1 bell pepper, chopped
• 1 cup fresh spinach
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions

1. Prepare the Crockpot: Lightly grease the crockpot with cooking spray.
2. Layer the Ingredients: Spread a thin layer of marinara sauce at the bottom. Place three lasagna noodles over the sauce. Layer with ricotta cheese, followed by a mix of zucchini, bell pepper, and spinach. Sprinkle with mozzarella and a bit of Parmesan.
3. Repeat Layers: Continue layering with marinara, noodles, ricotta, vegetables, and cheese until all ingredients are used, finishing with a layer of sauce and cheeses on top.
4. Cook: Cover and cook on low for 4-6 hours, until the cheese is bubbly and the noodles are tender.
5. Serve: Allow it to cool for a few minutes before slicing. Enjoy your delicious garden vegetable lasagna!

Fresh Corn And Black Bean Salsa Chicken

Fresh Corn and Black Bean Salsa Chicken is a light and flavorful dish that perfectly captures the essence of summer. Combining tender chicken with vibrant corn and black beans, this meal is as colorful as it is delicious. It’s an easy recipe that can be prepared in a crockpot, allowing you to enjoy a hearty dinner without spending hours in the kitchen.

The salsa adds a refreshing crunch, thanks to the fresh ingredients like tomatoes and cilantro. It’s a well-balanced dish that’s perfect for a warm evening, and it can be served on its own or with a side of rice. Plus, it takes minimal effort to throw everything into the crockpot and let it simmer!

Ingredients

• 4 boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup fresh corn (or frozen)
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, diced
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Juice of 1 lime

Instructions

1. Prepare the Chicken: Place the chicken breasts in the bottom of the crockpot. Season with salt, pepper, chili powder, and cumin.
2. Add the Veggies: Layer the black beans, corn, cherry tomatoes, red onion, and cilantro over the chicken.
3. Season: Squeeze lime juice over the top and give everything a gentle stir to combine.
4. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
5. Serve: Shred the chicken with two forks, mix it with the salsa, and serve with rice or tortillas if desired.