Let’s be honest – nobody wants to stand over a hot stove when it’s already 90 degrees outside.
That’s exactly why your slow cooker deserves a permanent spot on your summer counter. It does all the work while your kitchen stays blissfully cool, and you get to actually enjoy your day instead of babysitting a skillet.
Whether you’re feeding your family on a busy weeknight, packing coolers for a lake day, or hosting friends for a laid-back backyard get-together, these 21 crockpot dinners have you covered.
We’re talking fall-apart pulled pork, zesty chicken tacos, cheesy pasta, and even a chilled Asian noodle salad for those nights it’s just too hot to think about “hot food” at all.
Every recipe below is dump-and-go simple. Most need less than 20 minutes of prep, and your slow cooker handles the rest while you relax, entertain, or just stay out of that steamy kitchen.
Because the best summer memories are made outside – not sweating over a stovetop.
Let’s dive in!
1. Easy BBQ Crockpot Chicken
This is the ultimate “I forgot to plan dinner” recipe. Just two ingredients, zero stress, and a shredded BBQ chicken that tastes like you tried way harder than you did.
Best for: Busy weeknights, backyard cookouts, feeding a crowd on a budget
Prep Time: 5 minutes
Cook Time: 6-8 hours
Serves: 4-5
What You’ll Need:
- 1 pack of chicken breasts (4-5 breasts)
- 1 bottle of prepared BBQ sauce
How to Play:
1. Pour 1 cup of BBQ sauce into the slow cooker.
2. Add the chicken, thawed or unthawed.
3. Set the slow cooker on low for 6-8 hours.
4. When the chicken is cooked, it should be soft enough to shred.
5. Add another 1-2 cups of BBQ sauce to the freshly shredded chicken.
6. Serve on rolls with fresh summer veggies!
Pro Tip: Keep a stack of buns and a big bowl of coleslaw on the counter so guests can build their own sandwiches. Instant party food, zero extra effort.
2. Crockpot Philly Cheesesteak Sandwiches
Tender, saucy beef and sweet caramelized onions piled onto a toasted, cheesy roll – this one tastes like a trip to the corner sandwich shop, minus the trip.
Best for: Game day, family dinner, meal-prepping for the week
Prep Time: 25 minutes
Cook Time: 8 hours
Serves: 8 rolls
What You’ll Need:
- 2 pounds beef chuck roast or pot roast
- 1 tablespoon olive oil
- 10.5 ounces beef broth, low sodium
- 2 yellow onions, sliced
- 10.5 ounces condensed French onion soup (or condensed onion soup)
- 1 tablespoon soy sauce
- 1 tablespoon minced garlic
- 2 bell peppers, sliced, any color (optional)
- 8 ounces sliced provolone or American cheese
- 8 hoagie rolls or sub rolls
How to Play:
1. Season beef with salt and pepper. Heat olive oil over medium-high heat and brown beef on all sides. Place in the slow cooker.
2. Add broth to the pan, scraping up any brown bits. Add to the slow cooker with onions, onion soup, soy sauce, and garlic.
3. Cook on low 8 hours, adding peppers during the last 45 minutes.
4. Preheat oven to 350°F.
5. Open sub rolls, top with cheese on each side, and bake about 5 minutes or just until the cheese is melted. Top with beef and peppers.
Pro Tip: Want firmer onions with more bite? Hold them back and stir them in during the last 45 minutes instead of cooking them the whole time.
3. Easy Crockpot Chicken Fajitas
Juicy, seasoned chicken and sweet peppers slow-cook together into a fajita filling so flavorful, your kitchen will smell like a Tex-Mex restaurant all afternoon.
Best for: Taco night, casual dinner parties, feeding picky eaters
Prep Time: 10 minutes
Cook Time: 2 hours (high) or 3-4 hours (low)
Serves: 8
What You’ll Need:
- 4 bell peppers, sliced
- 1 onion, chopped
- 5-8 cloves garlic, smashed
- 1.5 lbs chicken breast, cut in half
- 2 tsp paprika
- 1 tsp chili powder or chili pepper
- 1 tsp oregano
- 1 tsp ground cumin
- 14 oz can diced tomatoes, drained
- 2 tbsp lime juice, to taste
- 18 tortillas
How to Play:
1. Slice the bell peppers, chop the onion, and smash the garlic. Place them at the bottom of your crockpot.
2. Cut the chicken breasts in half and set them on top of the veggies. Season with paprika, chili powder, oregano, and cumin. Add salt and pepper to taste.
3. Drain the diced tomatoes and add them on top of the chicken.
4. Cover and cook on high for 2 hours, or on low for 3-4 hours, until the chicken is cooked through.
5. Remove the chicken and shred it with two forks (or slice, if you prefer).
6. Place the chicken back into the crockpot and stir in the lime juice.
7. Serve on tortillas or over rice.
Pro Tip: Set out warm tortillas, shredded cheese, sour cream, and guac in separate bowls so everyone can build their own plate. It turns dinner into a mini fiesta with almost no extra work.
4. Crock-Pot Southwestern Chicken
Black beans, corn, green chiles, and fresh lime team up with tender chicken for a Southwestern favorite that’s as good over rice as it is stuffed into a burrito.
Best for: Meal prep, healthy family dinners, casual entertaining
Prep Time: 15 minutes
Cook Time: 2-3 hours
Serves: 8
What You’ll Need:
- 2 teaspoons kosher salt
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 3 pounds boneless skinless chicken breasts
- 15 ounces canned black beans, drained and rinsed
- 15.25 ounces canned whole kernel corn, drained
- 9 ounces canned diced green chiles
- 1 medium yellow onion, peeled and diced
- 1 medium red bell pepper, seeded and diced
- ¼ cup chopped fresh cilantro
- 1 medium lime, juiced
How to Play:
1. In a small bowl, combine the salt, cumin, and garlic powder.
2. Place the chicken in a single layer in the bottom of a 6-quart or larger slow cooker.
3. Sprinkle chicken with about half of the seasoning mixture.
4. Dump the rest of the ingredients on top of the chicken and top with the remaining seasoning mix.
5. Stir until combined.
6. Cover and cook on HIGH for 2½-3 hours, or on LOW for 3½-4 hours, until the chicken is fully cooked.
7. Serve and enjoy!
Pro Tip: Shred the chicken right in the pot with two forks before serving – it soaks up all that black bean and lime flavor.
5. Summer Slow Cooker Asian Chicken Salad Bowls
When it’s too hot to even think about a hot dinner, this one saves the day. Sweet-savory hoisin chicken gets tossed with chilled noodles and crunchy veggies for a fresh, no-sweat meal.
Best for: Hot summer nights, light dinners, potlucks
Prep Time: 30 minutes
Cook Time: 3 hours
Serves: 6
What You’ll Need:
- ½ cup plus 2 tablespoons hoisin sauce, divided
- ½ cup rice vinegar
- ¼ cup low sodium soy sauce
- 2 tablespoons sesame oil
- 1 teaspoon minced ginger
- ¼ teaspoon garlic powder
- 2 teaspoons Sriracha, or to taste
- 1 pound boneless skinless chicken breast
- 6 ounces soba noodles
- ½ cup edamame
- ½ cup snap peas
- 1 cup shredded carrots
- 1 medium sweet red pepper, sliced thin
- 3 scallions, sliced thin
- 2 tablespoons chopped Thai basil leaves
How to Play:
1. In a large measuring cup, mix ¼ cup hoisin sauce with the rice vinegar, soy sauce, sesame oil, ginger, garlic powder, and Sriracha. You’ll have 1 cup of sauce.
2. Place chicken breasts in the crockpot and pour ½ cup of the sauce over the chicken, turning to coat. Cover and set to low. Cook for about 3 hours, or until it shreds easily with two forks. Do not drain the cooking sauce.
3. The chicken can be served warm, or chilled in the refrigerator.
4. To assemble the salad, add the remaining 2 tablespoons hoisin sauce to the leftover sauce mixture to make a dressing, and set it aside.
5. Bring a medium pot of water to a boil with ½ teaspoon salt. Add the soba noodles and reduce heat to medium. Cook 4-5 minutes, or until just tender. Just before they’re finished, add the edamame and snap peas to the water and bring back to a boil. Drain and rinse with cold water to chill.
6. Add the cooled noodles, edamame, and snap peas to a large mixing bowl. Pour the reserved dressing over everything.
7. Add the remaining vegetables, Thai basil, and as much chicken as desired. Toss well.
8. Serve immediately.
Pro Tip: Make the chicken the night before and chill it. Come dinnertime, you just toss everything together – perfect for those days when even turning on the stove feels like too much.
6. BBQ Beef Sandwiches
Fork-tender beef in a rich, tangy homemade BBQ sauce piled high on a bun. This is the sandwich that makes people ask for seconds – and the recipe.
Best for: Backyard parties, potlucks, feeding a crowd
Prep Time: 10 minutes
Cook Time: 8 hours
Serves: 12
What You’ll Need:
- 4-5 pounds beef chuck roast, boneless
- 1 cup chili sauce
- ½ cup ketchup
- ¼ cup finely diced white onion
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 1½ tablespoons molasses
- 2 cloves garlic, minced
- ½ tablespoon dried parsley
- Salt and pepper, to taste
- 12 hamburger buns, for serving
- Prepared coleslaw, optional, for serving
How to Play:
1. Combine all ingredients except rolls and slaw in the slow cooker.
2. Cook on low for 8-10 hours, or until the meat is fork tender.
3. Remove the beef and shred with a fork.
4. Skim any fat off the liquid and add the beef back into the sauce. Cook an additional 20-30 minutes.
5. Serve on rolls with slaw.
Pro Tip: This one holds beautifully on the “warm” setting once it’s done, so it’s a great pick for parties where guests come and go throughout the day.
7. Crock-Pot Southwest Tamale Pie
Think of this as a cozy, budget-friendly casserole with a cornbread crust that bakes right on top. Set it and forget it, then top with all your favorite fixings.
Best for: Weeknight dinners, feeding a family on a budget
Prep Time: 20 minutes
Cook Time: 4-6 hours
Serves: 8
What You’ll Need:
- 2 pounds extra lean ground beef or ground turkey, cooked, crumbled, and drained
- ½ cup diced yellow onion
- 4 ounces canned diced green chilies, undrained
- 29 ounces canned crushed tomatoes
- 2 cloves garlic, finely minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 7 ounces boxed cornbread mix, prepared according to package directions
How to Play:
1. In a 6-quart or larger slow cooker, combine the browned ground beef, diced onion, green chilies, tomatoes, garlic, oregano, and cumin.
2. Mix well until combined and spread evenly over the bottom of the slow cooker.
3. Pour the prepared cornbread batter over the meat mixture and spread evenly.
4. Cover and cook on HIGH for 4 hours or on LOW for 6 hours, or until the cornbread batter is cooked through in the middle.
Pro Tip: Set out shredded cheese, sour cream, diced green onions, and sliced jalapeños so everyone can dress up their own bowl.
8. Slow Cooker Baby Back Ribs
Fall-off-the-bone ribs with basically zero effort. The slow cooker does the hard work, then a quick brush of BBQ sauce makes them party-ready.
Best for: Backyard BBQs, casual dinner
Prep Time: 20 minutes
Cook Time: 6-8 hours
Serves: 4
What You’ll Need:
- 1 rack pork ribs
- 1 cup applesauce
- 2 onions
- 1 cup barbecue sauce
How to Play:
1. Slice the onion(s) into thick slices and layer them on the bottom of your crockpot.
2. Pour applesauce on top of the onions, enough to cover them. This will be the only liquid, so be generous.
3. Slice the ribs into sections of 4-5 so they fit into the crockpot.
4. Cook 6-8 hours on low, watching for the meat to begin falling off the bone.
5. Pull out the ribs and get your barbecue sauce ready.
6. Brush on the barbecue sauce and add some color with green onions, if desired.
7. Serve and enjoy!
Pro Tip: For even cooking, stagger the ribs in the pot – two on the bottom, three on top of those, two on top of them – instead of stacking them in one flat pile.
9. Cilantro Lime Chicken Tacos
Five ingredients. That’s it. Dump them in, walk away, and come back to the juiciest, zestiest taco filling you’ll ever make.
Best for: Taco Tuesday, easy weeknight dinners, meal prep
Prep Time: 5 minutes
Cook Time: 4-7 hours
Serves: 8
What You’ll Need:
- 2 pounds skinless, boneless chicken breasts, fresh or frozen
- 1 packet taco seasoning mix (low sodium recommended)
- 1 16-oz jar salsa, your favorite
- ⅓ cup chopped fresh cilantro
- Juice from two limes
How to Play:
1. Place chicken breasts in the bottom of your slow cooker. Sprinkle taco seasoning over the top, then cover with salsa, lime juice, and cilantro.
2. Cover and cook for 4 hours on high, or 6-7 hours on low.
3. Remove chicken to a separate bowl and shred with two forks. Moisten with small amounts of the leftover crockpot juice until you reach your preferred consistency (about ½ to ¾ cup).
4. Serve with taco shells or tortillas and your favorite toppings. Enjoy!
Pro Tip: This recipe freezes beautifully. Portion cooled leftovers into freezer bags flat, and you’ve got a homemade freezer meal ready to go for up to 3 months.
10. Crock-Pot Zucchini Pizza Boats
Just four ingredients turn fresh summer zucchini into a fun, pizza-flavored dinner. It’s the perfect way to use up all that garden zucchini before it takes over the kitchen.
Best for: Using up summer zucchini, light dinner or lunch
Prep Time: 20 minutes
Cook Time: 3-4 hours
Serves: 2
What You’ll Need:
- ½ pound sweet Italian sausage
- 1 medium zucchini
- 1 cup jarred or homemade pizza sauce
- ¾ cup shredded mozzarella cheese
How to Play:
1. In a medium skillet on the stovetop, brown and crumble the Italian sausage until no longer pink. Drain excess fat and let it drain further on paper towels.
2. Cut the zucchini in half lengthwise and scoop out the seeds with a spoon.
3. Divide the sausage and pizza sauce evenly into the two zucchini boats.
4. Carefully place the stuffed zucchini boats into the bottom of a 4-quart or larger slow cooker.
5. Cover and cook on LOW for 3-4 hours.
6. Turn the slow cooker off and sprinkle mozzarella on top of each boat. Recover and let the cheese melt for 10-15 minutes in the warm slow cooker.
Pro Tip: Load these up like your favorite pizza – sliced pepperoni, olives, mushrooms, and peppers all work great as extra toppings.
11. Easy Slow Cooker Chicken Enchiladas
All the flavor of chicken enchiladas without any of the rolling stress – well, minus a little rolling, but way less than a traditional casserole dish.
Best for: Family dinner, casual entertaining
Prep Time: 5 minutes
Cook Time: 3-4 hours
Serves: 6
What You’ll Need:
- 2 cups cooked shredded chicken
- ½ cup salsa
- 12 small flour tortillas (6-inch)
- 4 ounces canned mild green chiles (1 can)
- 15 ounces canned black beans (1 can), drained and rinsed
- 1 cup frozen corn kernels, thawed
- 10 ounces enchilada sauce (1 can), divided
- 2 cups shredded cheddar cheese blend, or your favorite blend
How to Play:
1. Spray the inside of a 6-quart slow cooker with cooking spray. Pour ¼ cup enchilada sauce to cover the bottom.
2. Combine shredded chicken, salsa, corn, beans, chiles, and about ½ cup of enchilada sauce.
3. Divide the chicken mixture over the tortillas (about ¼ cup each). Roll each tortilla and place seam side down in the slow cooker, topping each layer with remaining enchilada sauce.
4. Top everything with cheese. Rest two layers of paper towel over the top of the slow cooker (not touching the enchiladas) and cover with the lid.
5. Cook on low 3-4 hours.
Pro Tip: The paper towel trick is key – it catches condensation so your enchiladas stay saucy, not soggy.
12. Italian Summer Soup
Don’t let “soup” fool you – this one is a warm-weather winner. Fresh garden vegetables and spicy Italian sausage simmer together into a light, comforting bowl that’s ready in minutes of prep.
Best for: Using up garden vegetables, family dinner
Prep Time: 15 minutes
Cook Time: 4-6 hours
Serves: 12
What You’ll Need:
- 2 tbs vegetable oil (any cooking oil will do)
- 2 lbs Italian sausage, squeezed from casing
- 2 celery stalks, small chop
- 2 lbs zucchini, cut into bite-size pieces
- 15.5 oz diced tomatoes, one can
- 2 bell peppers, any color, small chop
- 1 small onion, white or yellow, chopped
- 3 cups chicken broth
- 1 teaspoon fish sauce
- 1 teaspoon kosher salt
- 1 tsp black pepper
- 1 tbs garlic powder
- ¼ teaspoon cayenne pepper
- 2 tbs Italian seasoning
- ½ cup parmesan cheese, grated
How to Play:
1. Squeeze the meat from inside the sausage casings and discard the casings.
2. Pour 2 tbs oil into a frying pan. Over medium heat on the stovetop, cook the sausage until just past pink.
3. Add the cooked sausage, celery, zucchini, tomatoes, peppers, onion, broth, salt, pepper, cayenne, garlic powder, and Italian seasoning to the crockpot and stir.
4. Set the crockpot on low and cover. Cook for 4-6 hours, until the vegetables are soft but not falling apart.
5. Add parmesan cheese just before serving and stir through.
Pro Tip: A dollop of sour cream and a sprinkle of fresh chives or green onions right before serving takes this soup over the top.
13. Crock-Pot Lemonade Chicken
Sweet, tangy, and made with just five ingredients you probably already have. This one tastes like summer in a bowl, served warm over rice.
Best for: Easy family dinner, freezer meal prep
Prep Time: 5 minutes
Cook Time: 3-4 hours
Serves: 6
What You’ll Need:
- 6 whole boneless skinless chicken breasts
- 6 ounces frozen lemonade concentrate, thawed
- 1 tablespoon apple cider vinegar
- 3 tablespoons brown sugar
- ¼ cup ketchup
How to Play:
1. Place chicken in the bottom of a 6-quart or larger slow cooker.
2. In a medium bowl, combine the remaining ingredients and pour the mixture over the chicken.
3. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through.
4. Serve over cooked rice, seasoning with salt and pepper to taste.
Pro Tip: Spray your slow cooker insert with nonstick spray first, or use a liner – the sugary sauce can be sticky to clean up otherwise.
14. Healthy Pork Carnitas
Tender, citrusy pulled pork with clean, simple ingredients. Perfect for tacos, bowls, or wraps – and yes, both Instant Pot and crockpot directions are included.
Best for: Taco bar nights, healthy meal prep
Prep Time: 10 minutes
Cook Time: 1 hour (Instant Pot) or 5-8 hours (crockpot)
Serves: 6
What You’ll Need:
- 3 lbs pork tenderloin
- 2 onions, sliced thick
- 2 tsp cayenne pepper
- 2 tsp chili powder
- ½ tsp ground cumin
- 2 bay leaves
- 8 oz green chile salsa (or diced green chiles)
- 1 can Rotel (diced tomatoes and green chiles)
How to Play (Crockpot):
1. Cut one onion into thick slices and line the bottom of your crockpot with them. Dice the other onion and set aside for topping.
2. Place the pork tenderloin on top of the onions and sprinkle with cayenne pepper, chili powder, and cumin. Add the bay leaves on top.
3. Pour half of the jar of salsa and the entire can of Rotel over and around the pork.
4. Cook on low for 5-8 hours, depending on the size of your tenderloin.
5. Remove and discard the bay leaves. Pull the pork out and shred it, then add it back into the crockpot.
6. Serve with the rest of the salsa, warm tortillas, diced onions, and sour cream or Greek yogurt.
Pro Tip: Want crispy carnitas? After shredding, drain the liquid, push the pork to the sides of the pot, spray the middle with nonstick spray, and let it crisp for a few minutes on sauté (Instant Pot) or in a hot skillet.
15. Slow Cooker Island Pulled Pork
A warm blend of ginger, allspice, and cloves gives this pulled pork an island-inspired twist that’s completely different from your usual BBQ pulled pork – in the best way.
Best for: Backyard parties, make-ahead entertaining
Prep Time: 15 minutes
Cook Time: 8 hours
Serves: 8-10
What You’ll Need:
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoons grated fresh ginger
- 1½ teaspoons ground cloves
- 1½ teaspoons ground allspice
- 1½ teaspoons dried thyme
- 1½ teaspoons dry mustard
- 1½ teaspoons kosher salt
- 1 teaspoon sweet or hot paprika
- ½ teaspoon cumin
- ½ teaspoon sugar
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 (3-pound) boneless pork butt
- 1 cup apple cider or apple juice
- 1 bay leaf
- 8-10 hamburger buns, sliced open (whole grain preferred)
- Optional for serving: fresh cilantro and BBQ sauce
How to Play:
1. In a small bowl, combine onion powder, garlic powder, ginger, cloves, allspice, thyme, dry mustard, salt, paprika, cumin, sugar, black pepper, and cayenne. Use your fingers to rub the spices together so the ginger disperses evenly. Rub the mixture all over the pork.
2. Put the pork in the slow cooker, fat side up. Pour apple cider over the pork and add the bay leaf.
3. Cook on low for 8 hours.
4. Remove the pork and shred with two forks. Skim the fat off the liquid in the slow cooker. Drizzle a few tablespoons of the remaining liquid over the meat and mix to combine.
5. Serve on a bun as-is, or topped with your favorite BBQ sauce and fresh cilantro.
Pro Tip: Remove the meat and shred it separately from the cooking liquid, then skim the fat before adding the juices back in – it keeps the pulled pork moist without being greasy.
16. Sweet & Sour Beef
Skip the takeout menu. This slow cooker version of sweet and sour beef comes together with a bottled sauce, and it tastes just as good – maybe better.
Best for: Easy weeknight dinner, freezer meal prep
Prep Time: 10 minutes
Cook Time: 6-8 hours
Serves: 6
What You’ll Need:
- 2 pounds pre-cut beef stir fry meat
- 10-12 ounces bottled sweet & sour sauce
- 1 cup carrots, shredded
- 2 tablespoons onion, yellow, shredded and squeezed dry in a paper towel
- 4 cups cooked rice, for serving
- 16 ounces frozen stir fry vegetables, for serving
How to Play:
1. Place the beef, shredded carrots, and onions in a 6-quart or larger slow cooker. Add the sweet and sour sauce and mix.
2. Cover and cook on LOW for 6-8 hours.
3. About 30 minutes before the slow cooker is done, start cooking your rice.
4. Cook the stir fry veggies in the microwave or on the stovetop.
5. Serve the beef with sauce and vegetables over rice and enjoy!
Pro Tip: This one freezes as a raw dump bag beautifully – combine everything except the rice and veggies in a freezer bag, and you’ve got a homemade freezer meal ready when you need it.
17. Healthy Dill Pickle Chicken Salad
Tangy, creamy, and packed with protein – this dill pickle chicken salad is the dip everyone fights over at a party. Serve it with veggies or on crackers.
Best for: Light lunches, party appetizer, healthy snacking
Prep Time: 10 minutes
Cook Time: 12 minutes
Serves: 6
What You’ll Need:
- 1 pound chicken breast, about 2 breasts
- ⅓ cup vinegar (white)
- ¾ cup Greek yogurt (2% preferred)
- ¾ cup cottage cheese
- 1 tsp garlic
- 1 tsp black pepper
- 1 tbsp fresh chives, chopped (or 1 tsp dried)
- ½ tbsp fresh dill, chopped (or ½ tsp dried)
- 1 tbsp fresh parsley, chopped (or 1 tsp dried)
- 1 cup dill pickles, chopped
How to Play (Instant Pot):
1. Add the chicken and vinegar to the Instant Pot insert.
2. Close the lid and turn the pressure valve to sealing. Cook on high pressure for 10-12 minutes. Let the pressure release naturally for at least 10 minutes before doing a quick release.
3. In a food processor or blender, mix the Greek yogurt, cottage cheese, garlic, and pepper until smooth.
4. Add the chicken to the food processor (break it in half if needed to fit) and blend to shred the chicken and mix it with the sauce – about 5-15 seconds.
5. Fold in the chives, dill, parsley, and dill pickles. Garnish and serve with sliced veggies to dip.
Pro Tip: No Instant Pot? Simmer the chicken and vinegar in a covered saucepan over medium-high heat for 15-20 minutes until cooked through, then follow the same blending steps.
18. Crock-Pot Italian Chicken & Zucchini
A whole family of healthy veggies simmers with chicken in a rich marinara sauce, finished with melty parmesan. Serve it over pasta or spiralized veggies for a lighter twist.
Best for: Family dinner, healthy weeknight meal
Prep Time: 20 minutes
Cook Time: 4-8 hours
Serves: 12
What You’ll Need:
- 3 pounds boneless skinless chicken breasts
- 24 ounces jarred or homemade marinara sauce
- 2 medium zucchini, sliced
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons Italian seasoning
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup sliced green onions
- 2 cups shredded parmesan cheese
How to Play:
1. Place chicken breasts in the bottom of a 6-quart or larger slow cooker.
2. In a large bowl, mix together the marinara sauce, sliced zucchini, chopped onion, garlic, Italian seasoning, onion powder, salt, and pepper. Stir to combine.
3. Pour the sauce mixture over the chicken in the slow cooker.
4. Sprinkle the sliced green onions over the top. Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours, until the chicken reaches an internal temperature of 165°F.
5. Turn the slow cooker to WARM and sprinkle the shredded parmesan over the top. Recover and let rest 5-10 minutes to melt the cheese.
Pro Tip: Line your slow cooker with a liner or nonstick spray before starting – the marinara and melted cheese can be a bear to scrub off otherwise.
19. Healthy Tuscan Chicken Pasta
Creamy, sun-dried tomato pasta that tastes indulgent but is made with clean, better-for-you ingredients. Both Instant Pot and crockpot directions are included.
Best for: Family dinner, comfort food craving
Prep Time: 25 minutes
Cook Time: 3 minutes (Instant Pot) or 2-5 hours (crockpot)
Serves: 6
What You’ll Need:
- 1 cup sun-dried tomatoes (no oil, or grape tomatoes halved)
- 3 tbsp Italian seasoning
- 2 tbsp garlic, minced
- 2 lbs chicken breast, diced into 1-inch cubes
- 3 cups chicken broth (1 cup only for crockpot method)
- 3 cups whole wheat pasta (one 12 oz box)
- ¾ cup cottage cheese (2%)
- ¾ cup Greek yogurt (2%)
- 2 cups baby spinach
- 2 tbsp fresh basil (or 1 tsp dried)
- ⅔ cup parmesan cheese
- Salt and pepper, to taste
How to Play (Crockpot):
1. Lightly spray a large skillet with cooking oil, then add tomatoes, garlic, Italian seasoning, and pepper. Sauté over high heat for about 30 seconds until fragrant.
2. Add the cubed chicken to the pan and brown for 1-2 minutes, until it no longer sticks together.
3. Transfer everything from the pan to your crockpot and top with chicken broth. Cook on high for 2-3 hours, or low for 4-5 hours.
4. About 20 minutes before serving, boil the pasta in a separate pot according to package directions. Drain and add to the crockpot.
5. Drain any excess liquid (set aside ¼ cup), then add spinach and basil. Stir until wilted.
6. Blend cottage cheese, Greek yogurt, and parmesan in a blender until smooth, and add to the crockpot along with the reserved ¼ cup pasta water.
7. Stir and serve immediately with extra parmesan and fresh basil.
Pro Tip: If using the crockpot method, start with just 1 cup of broth and add more only if needed – too much liquid and this one turns watery fast.
20. Slow Cooker Chicken Burrito Bowl
This one basically builds its own burrito bar. Shredded taco chicken, black beans, and corn simmer together, then everyone piles on their favorite toppings.
Best for: Casual dinner parties, meal prep, feeding a crowd
Prep Time: 10 minutes
Cook Time: 4-8 hours
Serves: 7 cups (plus rice and toppings)
What You’ll Need:
- 1½ pounds boneless, skinless chicken breasts
- 1 (1.25-ounce) packet low-sodium taco seasoning
- 1½ cups fresh or frozen corn kernels
- 1 (15-ounce) can black beans, rinsed and drained
- ½ cup finely chopped onions
- 1 (16-ounce) jar of your favorite salsa
- 1 (10-ounce) can diced tomatoes and green chilies with juice
- ½ cup finely chopped cilantro
- Brown rice, cooked and hot, for serving
- Optional toppings: shredded lettuce, chopped tomatoes, shredded cheese, avocado or guacamole, sour cream, green onions, extra cilantro, hot sauce
How to Play:
1. Place chicken in the slow cooker. Sprinkle taco seasoning, corn, black beans, and onions over the chicken. Pour salsa and canned tomatoes on top.
2. Cook on high for 4 hours or on low for 6-8 hours.
3. Just before serving, shred the chicken with two forks. Add cilantro and stir to combine.
4. Serve over brown rice with your favorite toppings.
Pro Tip: Skip the rice and serve this with tortilla chips instead for an easy, crowd-pleasing party dip.
21. Crock-Pot Potatoes, Sausage and Green Beans
A true one-pot, complete meal. Hearty potatoes, smoky sausage, and fresh green beans simmer together into pure comfort food.
Best for: Family dinner, no-fuss weeknight meal
Prep Time: 15 minutes
Cook Time: 6-8 hours
Serves: 6
What You’ll Need:
- 6 medium potatoes, peeled and diced
- 1 pound kielbasa sausage, sliced (turkey sausage works great)
- 1 pound fresh green beans, washed, stems and strings removed
- 13.5 ounces chicken broth, low sodium preferred
- 1 tablespoon seasoned salt
- 1 clove garlic, minced
- 1 teaspoon freshly ground black pepper
How to Play:
1. Prepare ingredients by peeling and dicing the potatoes, slicing the kielbasa, and trimming the green beans.
2. Add all ingredients to a 4-quart or larger slow cooker and stir to combine.
3. Cover and cook on LOW for 6-8 hours, or until the potatoes are fork tender.
Pro Tip: Feel free to swap in pork sausage instead of turkey if that’s more your style – the recipe is just as forgiving as it is delicious.
Your Cool-Kitchen Summer Starts Now
With 21 dump-and-go dinners in your back pocket, you officially never have to choose between a home-cooked meal and a cool kitchen again.
Pick a few favorites, stock your pantry, and let your slow cooker take the heat this summer – literally.
Because the best summer dinners are the ones that let you spend more time outside, and less time sweating over the stove.
