When summer approaches, the last thing you want to do is slave over a hot stove for hours. Fortunately, your crockpot comes to the rescue, providing a practical option to create great meals without heating up the kitchen. We’ve collected ten easy crockpot recipes created just for summer, so you can enjoy the tastes of the season while staying cool.
These crockpot recipes are ideal for easy summer cooking, including anything from tender and juicy pulled pork sliders to refreshing and savory lemon garlic chicken. Simply set it and forget it, letting your crockpot do its thing while you enjoy the sunshine.
These summer crockpot recipes are not only easy to make, but they also let the flavors to develop slowly, resulting in scrumptious dinners that are ideal for outdoor parties, picnics, or simply eating at home.
So grab your ingredients, brush out your crockpot, and let these simple and delectable recipes ease your summer cooking. You can fight the heat while still satisfying your hunger with these delectable dinners. Prepare to enjoy the tastes of summer with these easy crockpot treats.
Mediterranean Crock-Pot Chicken Taco Bar
The slow-cooked Mediterranean-style chicken is the star of this taco bar. Marinated in a mixture of Mediterranean herbs, spices, and citrus aromas, the chicken becomes soft, juicy, and fragrant. Slow simmering helps the flavors to mix together, resulting in a luscious and tasty taco filling.
The Mediterranean Crock-Pot Chicken Taco Bar features a variety of colorful toppings with Mediterranean and Mexican influences. Fresh and tangy Mediterranean toppings such as diced tomatoes, cucumbers, olives, and feta cheese provide a Mediterranean touch, while typical Mexican toppings such as salsa, guacamole, and shredded lettuce add a burst of flavor and texture. This taco topping combo provides a perfect synthesis that enriches the taco experience.
The Mediterranean Crock-Pot Chicken Taco Bar is extremely adaptable and invites guests to participate in the meal experience. Allow your guests to build their own tacos, choosing their favorite toppings and generating their own flavor combinations. This not only adds a fun and participatory element to the gathering, but it also assures that everyone may customize their tacos to their personal preferences.
Ingredients:
For the Mediterranean Crock-Pot Chicken:
- 2 pounds boneless, skinless chicken breasts
- 1 lemon, juiced
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
For the Taco Bar:
- Soft or hard taco shells
- Toppings: chopped tomatoes, sliced cucumbers, diced red onions, crumbled feta cheese, sliced black olives, chopped fresh parsley or cilantro
- Tzatziki sauce or Greek yogurt sauce
- Lemon wedges, for serving
Instructions:
- In a small bowl, combine the lemon juice, minced garlic, dried oregano, ground cumin, paprika, salt, and pepper. Mix well to create a marinade.
- Place the chicken breasts in the slow cooker and pour the marinade over them. Make sure the chicken is well coated.
- Cover the slow cooker and cook on low heat for 4-6 hours or on high heat for 2-3 hours, until the chicken is cooked through and tender.
- Once the chicken is cooked, remove it from the slow cooker and shred it using two forks.
- Assemble the taco bar by providing a variety of toppings such as chopped tomatoes, sliced cucumbers, diced red onions, crumbled feta cheese, sliced black olives, and chopped fresh parsley or cilantro. Place the shredded chicken and toppings in separate bowls.
- Warm the taco shells according to package instructions.
- Serve the Mediterranean Crock-Pot Chicken along with the taco shells, toppings, and tzatziki sauce or Greek yogurt sauce.
- Allow your guests to build their own tacos by filling the shells with the shredded chicken and their choice of toppings. Squeeze fresh lemon juice over the tacos for added brightness.
- Enjoy the Mediterranean Crock-Pot Chicken Tacos with a variety of fresh toppings and tangy sauces.
Slow Cooker Island Pulled Pork
When it comes to serving, Slow Cooker Island Pulled Pork has no limits. To make wonderful pulled pork sandwiches, pile the aromatic pulled pork over soft buns. Wrap it in tortillas and top with your favorite toppings for delectable pulled pork tacos. For a filling supper, serve it over rice or alongside grilled veggies. This dish’s adaptability allows you to be creative and modify it to your chosen serving method.
The ease of using a slow cooker is one of the finest aspects of Slow Cooker Island Pulled Pork. Simply marinade the pork, then throw it in the slow cooker and cook on low and slow to allow the flavors to blend. This makes it an excellent choice for hectic days.
Slow Cooker Island Pulled Pork is a tropical take on conventional pulled pork, with soft and tasty meat blended with a tropical spice combination and acidic seasonings. This flexible recipe will take you to a tropical paradise with every mouthful, whether you’re wanting a sandwich, taco, or a savory rice dish. So gather your ingredients, marinade the pork, prepare your slow cooker, and prepare to enjoy the seductive aromas of Slow Cooker Island Pulled Pork.
Ingredients:
- 3-4 pounds pork shoulder or pork butt
- 1 tablespoon brown sugar
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup pineapple juice
- 1/4 cup low-sodium soy sauce
- 1/4 cup ketchup
- 2 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 onion, sliced
Instructions:
- In a small bowl, combine the brown sugar, paprika, ground cumin, garlic powder, onion powder, dried thyme, salt, and black pepper. Mix well to create a dry rub.
- Rub the dry rub mixture all over the pork shoulder or pork butt, making sure to coat it evenly.
- In a separate bowl, whisk together the pineapple juice, low-sodium soy sauce, ketchup, apple cider vinegar, Worcestershire sauce, honey, minced garlic, and sliced onion.
- Place the seasoned pork shoulder or pork butt in a slow cooker and pour the liquid mixture over it.
- Cover the slow cooker and cook on low heat for 8-10 hours or on high heat for 4-6 hours, until the pork is tender and easily falls apart.
- Once the pork is cooked, remove it from the slow cooker and shred it using two forks.
- Return the shredded pork to the slow cooker and mix it with the cooking liquid.
- Allow the pulled pork to sit in the slow cooker for an additional 10-15 minutes to absorb the flavors.
- Serve the Slow Cooker Island Pulled Pork on buns or sliders, topped with your favorite barbecue sauce or coleslaw, if desired.
Crock-Pot North Carolina BBQ Pulled Chicken Sandwiches
North Carolina is famous for its vinegar-based barbecue sauce, which is included prominently in this dish. Apple cider vinegar, brown sugar, mustard, and spices are used to make the acidic and mildly spicy sauce. It gives the pulled chicken a delicious acidity and zing, providing a taste profile that is uniquely North Carolina.
Soft buns are utilized to contain the luscious pulled chicken and tangy barbecue sauce, completing the entrée. The buns give a warm, somewhat sweet foundation that complements the tanginess of the chicken. For a typical Southern touch, top the sandwiches with coleslaw, or add pickles and onions for an added blast of flavor and texture.
Crock-Pot North Carolina BBQ Pulled Chicken Sandwiches are adaptable and ideal for feeding a large group. These sandwiches are likely to be a favorite at any backyard BBQ, game-day gathering, or casual evening meal. For a true Southern feast, serve them with classic barbecue sides like cornbread, baked beans, and potato salad.
Ingredients:
- 2 pounds boneless, skinless chicken breasts
- 1 cup apple cider vinegar
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 4-6 hamburger buns
- Coleslaw, for serving (optional)
Instructions:
- Place the chicken breasts in the crock-pot.
- In a mixing bowl, combine the apple cider vinegar, ketchup, brown sugar, paprika, Worcestershire sauce, Dijon mustard, salt, black pepper, and red pepper flakes (if using). Stir well to combine.
- Pour the sauce mixture over the chicken in the crock-pot, ensuring that the chicken is coated evenly.
- Cover the crock-pot and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the chicken is cooked through and tender.
- Once the chicken is cooked, remove it from the crock-pot and shred it using two forks.
- Return the shredded chicken to the crock-pot and mix it with the sauce.
- Allow the chicken to sit in the crock-pot for an additional 10-15 minutes to absorb the flavors.
- Serve the North Carolina BBQ Pulled Chicken on hamburger buns, topped with coleslaw if desired.
Healthy Crock-Pot Buffalo Chicken Sandwiches
The delicate and delicious chicken is the highlight of this recipe. Slow-cooking the chicken in a Crock-Pot makes it wonderfully soft and easy to shred. The low and slow cooking method allows the herbs and spices to penetrate the chicken, resulting in juicy and tasty meat for the sandwiches.
This recipe gives a handmade, lighter version of typical heavy Buffalo sauce. The sauce is made with spicy dressing, Greek yogurt, and honey or maple syrup for sweetness. This lighter version contains fewer calories and fat while retaining the trademark tangy and spicy Buffalo flavor.
Choose whole grain buns over white buns to keep the sandwiches healthful and nutritious. Whole grain buns offer more fiber and minerals to the meal, giving an added layer of healthfulness. To add texture and freshness, top the sandwiches with fresh and crunchy toppings like lettuce, tomatoes, and sliced red onions.
Ingredients:
- 2 pounds boneless, skinless chicken breasts
- 1 cup buffalo sauce (look for a lower-sodium or healthier version)
- 1/4 cup low-sodium chicken broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- Whole wheat hamburger buns
- Lettuce, tomato, and other desired toppings
Instructions:
- Place the chicken breasts in the crock-pot.
- In a mixing bowl, whisk together the buffalo sauce, chicken broth, apple cider vinegar, honey, garlic powder, onion powder, smoked paprika, and salt.
- Pour the sauce mixture over the chicken in the crock-pot, ensuring that the chicken is coated evenly.
- Cover the crock-pot and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the chicken is cooked through and easily shreds.
- Once the chicken is cooked, remove it from the crock-pot and shred it using two forks.
- Return the shredded chicken to the crock-pot and mix it with the sauce.
- Allow the chicken to sit in the crock-pot on the warm setting for an additional 10-15 minutes to absorb the flavors.
- Serve the buffalo chicken on whole wheat hamburger buns, topped with lettuce, tomato, and any other desired toppings.
Easy Crock-Pot Chicken Burrito Bowls
The allure of burrito bowls is their potential to be customized, and these Crock-Pot chicken burrito bowls are no exception. Serve with shredded cheese, avocado slices, sour cream, salsa, and fresh cilantro as toppings. Each participant may customize their bowl by adding their preferred toppings, resulting in a unique flavor combination tailored to their preferences.
One of the benefits of this dish is its ease of preparation. You can set it and forget it using a Crock-Pot, allowing the flavors to mingle and the chicken to tenderize as you go about your day. It’s a simple cooking procedure that yields a tasty and filling supper with little effort.
Crock-Pot Chicken Burrito Bowls are a quick and easy way to experience the vivid flavors of a Mexican burrito bowl. This recipe fulfills both your taste buds and your nutritional demands, thanks to delicate chicken, healthful ingredients, and customisable toppings. So, take your Crock-Pot, prep the chicken and seasonings, set it to simmer, and prepare to enjoy a fiesta of flavors with Easy Crock-Pot Chicken Burrito Bowls. It’s a simple and tasty lunch that will take you to the streets of Mexico with each mouthful. Have a good day!
Ingredients:
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup salsa
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup frozen corn kernels
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup cooked rice
- Optional toppings: shredded cheese, diced avocado, sour cream, chopped cilantro
Instructions:
- Place the chicken breasts in the crock-pot.
- In a mixing bowl, combine the salsa, black beans, frozen corn, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Stir well to combine.
- Pour the salsa mixture over the chicken in the crock-pot, ensuring that the chicken is covered with the mixture.
- Cover the crock-pot and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the chicken is cooked through and easily shreds.
- Once the chicken is cooked, remove it from the crock-pot and shred it using two forks.
- Return the shredded chicken to the crock-pot and mix it with the salsa mixture.
- Serve the chicken burrito bowls by placing a scoop of cooked rice in a bowl, topping it with the shredded chicken mixture, and adding any desired toppings such as shredded cheese, diced avocado, sour cream, and chopped cilantro.
Healthier Reuben Dip
Healthier Reuben Dip substitutes lighter ingredients with conventional components without compromising flavor. In this dish, lean corned beef is used sparingly, reduced-fat Swiss cheese provides sour richness, and low-fat or Greek yogurt substitutes the heavy mayonnaise used in classic preparations. You may enjoy the Reuben experience with fewer calories and fat by making these easy ingredient adjustments.
Instead of making a Reuben sandwich, this recipe turns the flavors into a baked, creamy dip. The ingredients are blended and baked until hot and bubbling, yielding a warm and soothing dip ideal for dipping robust crackers, toasted baguette slices, or even crisp veggies. The dip style makes it simple to serve and distribute at parties.
The healthier Reuben Dip is adaptable and appealing to a wide range of tastes. It’s a great option for parties and gatherings since it can be cooked ahead of time and reheated quickly. To accommodate varied tastes, serve it with a range of dippable choices like as crackers, bread, or vegetables. It’s a crowd-pleasing appetizer that will have your visitors wanting more.
Ingredients:
- 8 ounces low-fat cream cheese, softened
- 1/2 cup plain Greek yogurt
- 1/4 cup reduced-fat mayonnaise
- 1 cup sauerkraut, drained and chopped
- 1 cup cooked corned beef, chopped
- 1 cup reduced-fat shredded Swiss cheese
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Optional garnish: chopped fresh parsley or chives
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the softened cream cheese, Greek yogurt, and mayonnaise. Stir until well combined and smooth.
- Add the sauerkraut, corned beef, shredded Swiss cheese, Dijon mustard, garlic powder, onion powder, salt, and pepper to the cream cheese mixture. Stir well to evenly distribute the ingredients.
- Transfer the mixture to an oven-safe baking dish and spread it out into an even layer.
- Bake in the preheated oven for 20-25 minutes, or until the dip is hot and bubbly.
- Remove from the oven and let it cool slightly before serving.
- Garnish with chopped fresh parsley or chives, if desired.
- Serve the Healthier Reuben Dip warm with toasted whole grain bread, pita chips, or your favorite dippers.
3-Ingredient Crock-Pot Chicken Tacos
One of the recipe’s features is its ease of preparation. You can set it and forget it using a Crock-Pot, allowing the chicken to cook low and slow until it is soft and readily shreddable. This hands-off cooking approach saves time and effort, making it ideal for hectic weeknights.
The lengthy cooking procedure results in tasty and tender chicken in these tacos. Simply throw boneless, skinless chicken breasts or thighs in the Crock-Pot, season with taco seasoning of your choice, and let the magic unfold. As the chicken cooks, it absorbs the spice tastes, resulting in juicy and flavorful flesh excellent for tacos.
While the recipe only requires three ingredients, the variety and modification possibilities are limitless. Feel free to experiment with different spices or seasonings to suit your taste. You may also add your own toppings, such as shredded lettuce, chopped tomatoes, sliced avocado, salsa, or sour cream. Allow everyone at the table to build their tacos exactly as they want them.
Ingredients:
- 2 pounds boneless, skinless chicken breasts
- 1 packet (1.25 ounces) taco seasoning
- 1 cup salsa
Optional toppings:
- Tortillas (flour or corn)
- Shredded lettuce
- Diced tomatoes
- Shredded cheese
- Guacamole
- Sour cream
- Cilantro
Instructions:
- Place the chicken breasts in the crock-pot.
- Sprinkle the taco seasoning evenly over the chicken.
- Pour the salsa over the chicken, covering it completely.
- Cover the crock-pot and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the chicken is cooked through and easily shreds.
- Once the chicken is cooked, remove it from the crock-pot and shred it using two forks.
- Return the shredded chicken to the crock-pot and mix it with the remaining cooking juices to keep it moist.
- Serve the shredded chicken in tortillas, along with your favorite toppings such as shredded lettuce, diced tomatoes, shredded cheese, guacamole, sour cream, and cilantro.
Crockpot Buffalo Chicken Dip
Start your game day with the tempting tastes of Crockpot Buffalo Chicken Dip. This creamy and spicy dip combines soft shredded chicken, fiery Buffalo sauce, and creamy cheese to create a crowd-pleasing snack that everyone will want more of. You can easily prepare this dip and keep it warm during your event by using a Crockpot. Prepare to sink into a dish of creamy and tangy goodness with Crockpot Buffalo Chicken Dip.
The creamy and cheesy texture of Crockpot Buffalo Chicken Dip melts in your tongue. The cream cheese, shredded chicken, and melted cheese combine to provide a creamy and delicious foundation that balances the spicy Buffalo sauce nicely. Every scoop of this dip is smooth and creamy.
One of the benefits of this dish is its ease of preparation. The Crockpot handles all of the work, letting the flavors to merge while you focus on other tasks. Simply put the ingredients in the Crockpot, turn it to low heat, and wait for it to develop a creamy and bubbling consistency. The Crockpot also keeps the dip warm throughout your party, ensuring that it remains at the ideal temperature for dipping.
Ingredients:
- 2 cups cooked and shredded chicken
- 8 ounces cream cheese, softened
- 1/2 cup hot sauce (such as Frank’s RedHot)
- 1/2 cup ranch dressing
- 1 cup shredded cheddar cheese
- Optional garnish: chopped green onions or chopped fresh parsley
Instructions:
- In a mixing bowl, combine the shredded chicken, softened cream cheese, hot sauce, and ranch dressing. Stir until well combined.
- Transfer the mixture to a slow cooker or crockpot.
- Cook on low heat for 1-2 hours, or until the dip is hot and bubbly.
- Stir the dip occasionally to ensure it heats evenly and to prevent it from sticking to the sides of the crockpot.
- Once the dip is heated through, sprinkle the shredded cheddar cheese over the top.
- Cover the crockpot and cook for an additional 15-20 minutes, or until the cheese is melted and bubbly.
- Stir the dip to combine the melted cheese with the rest of the ingredients.
- Garnish with chopped green onions or chopped fresh parsley, if desired.
- Serve the Crockpot Buffalo Chicken Dip warm with tortilla chips, celery sticks, or your favorite dippers.
Crock-Pot Chicken Caesar Sandwiches
Crock-Pot Chicken Caesar Sandwiches will take your sandwich skills to the next level. This recipe converts the classic Caesar salad into a substantial and delicious sandwich filler. You can easily create tender and tasty chicken laced with Caesar dressing and spices using the convenience of a Crock-Pot. These sandwiches are packed with robust flavors and delivered on your choice of bread, making them ideal for a quick and delicious lunch or supper. Join me as we explore the world of Crock-Pot Chicken Caesar Sandwiches and discover a fresh spin on an old favorite.
Crock-Pot cooking guarantees that the chicken in these sandwiches is soft, juicy, and flavorful. Slow cooking allows the chicken to absorb the rich flavors of Caesar dressing, garlic, and other ingredients. As a consequence, the chicken is delicious and juicy, ideal for shredding and assembling into sandwiches.
These sandwiches are inspired by the original Caesar salad and capture the essence of its tastes. The chicken is covered with Caesar dressing, which adds a tangy and creamy flavor that matches the other components wonderfully. Grated Parmesan cheese, crisp romaine lettuce, and even a drop of Caesar dressing on the bread take the sandwich to the next level of Caesar salad-inspired delectability.
Ingredients:
- 2 pounds boneless, skinless chicken breasts
- 1 cup Caesar dressing
- 1/2 cup grated Parmesan cheese
- 1/4 cup lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 8 sandwich buns
- Lettuce and tomato slices for garnish (optional)
Instructions:
- Place the chicken breasts in the crock-pot.
- In a bowl, whisk together the Caesar dressing, Parmesan cheese, lemon juice, garlic powder, and black pepper.
- Pour the dressing mixture over the chicken, making sure it is well coated.
- Cover the crock-pot and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the chicken is cooked through and tender.
- Once the chicken is cooked, remove it from the crock-pot and shred it using two forks.
- Return the shredded chicken to the crock-pot and mix it with the cooking juices to keep it moist.
- Toast the sandwich buns, if desired.
- Spoon the shredded chicken onto the bottom halves of the buns.
- Top with lettuce and tomato slices, if desired.
- Place the top halves of the buns on the sandwiches.
- Serve the Crock-Pot Chicken Caesar Sandwiches warm and enjoy!
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