13 Crockpot Recipes For Summer That Make Weeknight Dinners A Breeze

13 Crockpot Recipes For Summer That Make Weeknight Dinners A Breeze – because nobody wants to heat up the kitchen when temperatures soar. When summer’s in full swing, your slow cooker becomes the ultimate kitchen ally, letting you enjoy flavorful, home-cooked meals without sweating over a hot stove. These fuss-free recipes deliver maximum flavor with minimal effort, from tangy BBQ pulled chicken to cool Mediterranean-inspired dishes that taste like vacation.

Beat the heat while keeping dinner exciting with our collection of warm-weather favorites designed for busy schedules. Imagine coming home to tender lemon-garlic chicken, spicy shrimp tacos with all the fixings, or a hearty vegetarian chili that simmered all day while you were out enjoying the sunshine. We’ve included fresh takes on summer classics plus creative new ideas that’ll make your crockpot the star of the season.

Spicy Chipotle Shrimp Tacos

Spicy chipotle shrimp tacos are a fun and vibrant weeknight dinner option. These tacos burst with flavor, thanks to the smoky chipotle seasoning that adds just the right kick. The shrimp are quick to cook, making this dish simple and perfect for busy evenings.

With a blend of spices and fresh toppings, these tacos are sure to impress everyone at the table. Serve them with a sprinkle of cilantro and a squeeze of lime for a refreshing finish. Enjoy a taste of summer with this easy recipe!

Ingredients

• 1 pound shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 tablespoons chipotle sauce
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 8 small tortillas
• 1 cup diced tomatoes
• 1/2 cup red onion, diced
• 1 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Prepare the Shrimp: In a bowl, combine olive oil, chipotle sauce, cumin, garlic powder, salt, and pepper. Add shrimp and toss until well coated. Let marinate for 15 minutes.
2. Cook the Shrimp: Heat a skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side until they are pink and opaque.
3. Warm the Tortillas: While the shrimp are cooking, warm the tortillas in a separate skillet or microwave until soft.
4. Assemble the Tacos: Place cooked shrimp on tortillas and top with diced tomatoes, red onion, and cilantro.
5. Serve: Squeeze fresh lime juice over the tacos before serving. Enjoy the flavorful bites!

Zesty Lemon Herb Chicken

Zesty Lemon Herb Chicken is a vibrant dish that brings a burst of flavor to your summer dinners. With its tangy lemon and aromatic herbs, this recipe is straightforward and perfect for busy weeknights. The slow cooking process ensures the chicken remains juicy and tender, while the zesty notes brighten up the entire meal.

This dish is a crowd-pleaser that pairs well with a variety of sides, making it versatile for any family dinner. It’s easy to prepare, allowing you to set it and forget it while you spend time enjoying your evening.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 2 teaspoons lemon zest
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Slices of lemon and extra herbs for garnish

Instructions

1. Prepare the Marinade: In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, rosemary, parsley, salt, and pepper.
2. Marinate the Chicken: Place the chicken breasts in a zip-top bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
3. Cook in the Crockpot: Transfer the marinated chicken to a crockpot and cook on low for 4-5 hours or on high for 2-3 hours until the chicken is fully cooked and tender.
4. Serve: Garnish with fresh lemon slices and additional herbs before serving, and enjoy with your favorite sides!

Tropical Pineapple Pulled Pork

This Tropical Pineapple Pulled Pork is a delicious and easy recipe perfect for summer weeknight dinners. With the sweet and tangy flavors of pineapple combined with tender pulled pork, this dish will transport you to a tropical paradise without leaving your kitchen.

Simply toss the ingredients in your slow cooker and let it do all the work. The result is a juicy, flavorful pulled pork that pairs wonderfully with soft buns and crunchy coleslaw. It’s not only simple to make, but it also makes for great leftovers!

Ingredients

• 2 pounds pork shoulder
• 1 cup pineapple juice
• 1/2 cup barbecue sauce
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 cup fresh pineapple, diced
• Coleslaw, for serving
• Buns, for serving

Instructions

1. Combine the pineapple juice, barbecue sauce, soy sauce, brown sugar, ginger, garlic powder, black pepper, and salt in your slow cooker.
2. Add the pork shoulder to the sauce, making sure it’s well-coated. Cover and cook on low for 6-8 hours or until the pork is tender and easily shreds with a fork.
3. When ready, shred the pork directly in the slow cooker, mixing it with the juices. Stir in the diced fresh pineapple.
4. Serve the pulled pork on buns topped with coleslaw for a refreshing crunch.

Refreshing Gazpacho Soup

Gazpacho is a chilled Spanish soup that’s perfect for hot summer nights. Made primarily of fresh vegetables, it’s light, refreshing, and packed with flavor. The combination of ripe tomatoes, crunchy cucumbers, and zesty peppers creates a dish that is both satisfying and invigorating.

This soup is incredibly simple to prepare. Just throw your ingredients into a blender, pulse until smooth, and let it chill in the fridge. It’s a no-cook meal, which makes it ideal for those busy weeknight dinners when you want something healthy without the hassle.

Ingredients

• 6 ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1 bell pepper (any color), chopped
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 3 cups tomato juice
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste
• Fresh herbs (basil or parsley) for garnish

Instructions

1. Blend the Ingredients: In a blender, combine the chopped tomatoes, cucumber, bell pepper, red onion, garlic, and tomato juice. Pulse until smooth.
2. Add Flavor: Pour in the olive oil and red wine vinegar. Season with salt and pepper. Blend again until everything is well mixed.
3. Chill: Transfer the gazpacho to a bowl, cover, and refrigerate for at least 2 hours to let the flavors meld.
4. Serve: Pour the chilled soup into bowls and garnish with fresh herbs before serving. Enjoy!

Savory Chicken Tikka Masala

Chicken Tikka Masala is a delightful dish that brings together tender chicken pieces simmered in a rich, spiced tomato sauce. It’s creamy, aromatic, and perfect for those who enjoy a bit of warmth in their meals. The best part? You can easily prepare it in a crockpot, allowing the flavors to meld beautifully while you focus on your day.

With its blend of spices like cumin, coriander, and garam masala, this recipe offers a taste of Indian cuisine that is both comforting and satisfying. It’s straightforward to make, making weeknight dinners a breeze!

Ingredients

• 2 pounds boneless, skinless chicken thighs, cut into chunks
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 can (15 ounces) tomato sauce
• 1 cup coconut milk
• 2 tablespoons garam masala
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1 tablespoon olive oil
• Fresh cilantro, chopped for garnish

Instructions

1. Make the Sauce: In a bowl, combine the tomato sauce, coconut milk, garlic, ginger, garam masala, cumin, coriander, turmeric, and salt. Mix well.
2. Prepare the Chicken: In the crockpot, add the chicken pieces and onion. Pour the sauce mixture over the chicken, ensuring all pieces are well coated.
3. Cook: Set the crockpot to low and cook for 6-8 hours or on high for 4 hours, until the chicken is tender.
4. Finish: Stir in olive oil before serving to add richness. Garnish with fresh cilantro.
5. Serve: Enjoy over rice or with naan!

Sweet and Sour Meatballs

Sweet and sour meatballs are a delightful mix of flavors, combining the savory richness of meat with a tangy, sweet sauce. This dish is not only delicious but also incredibly easy to prepare, making it perfect for busy weeknight dinners. Just toss everything in your crockpot and let it work its magic!

The balance of sweet and tangy flavors, paired with tender meatballs, makes this meal a favorite for families. Served over rice, it’s a satisfying dish that everyone will enjoy, and the best part is that it requires minimal effort!

Ingredients

• 1 pound ground beef or turkey
• 1/2 cup bread crumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup sweet and sour sauce
• 1/2 cup chopped bell peppers
• 1 tablespoon sesame seeds (optional)

Instructions

1. Make the Meatballs: In a large bowl, mix together the ground meat, bread crumbs, Parmesan cheese, egg, garlic powder, salt, and pepper. Form into 1-inch meatballs.
2. Brown the Meatballs: In a skillet over medium heat, brown the meatballs on all sides (this step is optional but adds flavor).
3. Add to Crockpot: Place the meatballs in the crockpot, then pour the sweet and sour sauce over them. Add the chopped bell peppers on top.
4. Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours until the meatballs are cooked through and tender.
5. Serve: Sprinkle with sesame seeds, if desired, and serve over rice for a complete meal.

Light and Creamy Vegetable Risotto

This Light and Creamy Vegetable Risotto is a delightful twist on a classic dish, perfect for summer weeknight dinners. It’s easy to make and packed with fresh flavors, making it a hit for both kids and adults. With creamy Arborio rice and a medley of colorful vegetables, this risotto is comfort food that feels light and refreshing.

The beauty of this recipe lies in its simplicity. You can customize it with your favorite vegetables, making it versatile and fun to prepare. Serve it as a side dish or as a main course, and enjoy the creamy texture that will leave you craving more!

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup diced zucchini
• 1 cup cherry tomatoes, halved
• 1 cup diced bell peppers
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions

1. In a large skillet or crockpot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 3-5 minutes.
2. Add the Arborio rice to the skillet and stir for 1-2 minutes until the rice is lightly toasted.
3. Pour in the vegetable broth, then add the zucchini and bell peppers. Stir well, cover, and cook on low heat for about 20 minutes or until the rice is tender and creamy.
4. Mix in the cherry tomatoes, heavy cream, and Parmesan cheese. Stir until everything is well combined and heated through. Season with salt and pepper to taste.
5. Serve warm, garnished with fresh basil or parsley.

Herbed Quinoa and Black Bean Salad

This herbed quinoa and black bean salad is a refreshing dish perfect for warm summer nights. It’s packed with protein from the black beans and quinoa, making it a filling yet light option. The combination of fresh herbs and veggies gives it a vibrant taste that’s hard to resist.

Plus, it’s super easy to throw together, making it a go-to choice for busy weeknights. You can serve it as a main dish or a side, and it’s perfect for meal prep too!

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 can black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 bell pepper, diced
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• Salt and pepper to taste

Instructions

1. Cook the Quinoa: Rinse the quinoa under cold water. In a saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
2. Mix the Salad: In a large bowl, combine the cooked quinoa, black beans, cherry tomatoes, bell pepper, cucumber, red onion, and cilantro.
3. Dress the Salad: In a small bowl, whisk together the olive oil, lime juice, salt, and pepper. Pour the dressing over the salad and toss to combine.
4. Serve: Enjoy immediately or refrigerate for an hour to let the flavors meld together. This salad is great chilled!

Coconut Curry Lentils

Coconut Curry Lentils are a delicious and easy meal that brings a taste of the tropics to your dinner table. The rich, creamy coconut milk combines beautifully with warm spices and tender lentils, creating a dish that’s comforting and satisfying. Perfect for weeknight dinners, this recipe is not only simple but also packed with nutrients, making it a great choice for everyone.

This dish offers a delightful balance of flavors, with a hint of sweetness from the coconut milk and a mild spiciness from the curry. It pairs wonderfully with rice or naan, making it an ideal option for those busy summer nights when you want something quick yet delicious.

Garlic Lemon Butter Potatoes

Garlic lemon butter potatoes are a delightful side dish that brings a burst of flavor to your dinner table. The combination of garlic, lemon, and butter infuses the potatoes with a zesty, savory taste that pairs well with almost any main course. Plus, they’re incredibly easy to make in a crockpot, allowing you to set it and forget it while you focus on other tasks.

These potatoes are perfect for summer weeknight dinners when you want something light and satisfying. The subtle tang of lemon balances the richness of the butter, making each bite a pleasure. Whether you’re serving them alongside grilled chicken or a fresh salad, these garlic lemon butter potatoes will surely become a favorite!

Ingredients

• 2 pounds baby potatoes, halved
• 1/2 cup unsalted butter, melted
• 4 cloves garlic, minced
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

1. Prepare the Potatoes: Add the halved baby potatoes to your crockpot.
2. Make the Sauce: In a bowl, mix together the melted butter, minced garlic, lemon juice, lemon zest, salt, and pepper.
3. Combine: Pour the garlic lemon butter mixture over the potatoes and stir to coat evenly.
4. Cook: Cover the crockpot and cook on low for 4-5 hours, or until the potatoes are tender.
5. Garnish: Once done, sprinkle with fresh parsley before serving for an extra pop of color and flavor.

Peach Basil Chutney Chicken

This Peach Basil Chutney Chicken is a delightful dish that combines sweet and savory flavors, making it perfect for summer weeknight dinners. The juicy peaches add a natural sweetness, while the fresh basil brings a burst of herbaceous freshness. It’s simple to prepare, letting you quickly throw everything in the crockpot and enjoy the delicious aromas wafting from your kitchen.

This recipe is not only tasty but also versatile. Serve it over rice, with a side of grilled vegetables, or in wraps for a fun twist. The combination of tender chicken and tangy chutney will surely impress your family or guests!

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups fresh peaches, diced
• 1 cup onion, chopped
• 1/2 cup red bell pepper, diced
• 1/4 cup fresh basil, chopped
• 1/2 cup brown sugar
• 1/4 cup apple cider vinegar
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Prepare the Base: In a large bowl, mix together the diced peaches, onion, red bell pepper, basil, brown sugar, apple cider vinegar, garlic powder, salt, and pepper. Stir until well combined.
2. Layer the Ingredients: Place the chicken breasts in the crockpot. Pour the peach mixture on top, ensuring the chicken is well covered.
3. Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork.
4. Serve: Shred the chicken with two forks and stir it into the chutney before serving. Enjoy!

Mediterranean Stuffed Bell Peppers

Mediterranean stuffed bell peppers are a delicious and colorful dish that can brighten up your weeknight dinners. They are packed with flavors from fresh vegetables, herbs, and grains, making them not just tasty but also nutritious. The combination of spices and ingredients creates a delightful taste that everyone will love.

This recipe is simple to prepare, requiring minimal hands-on time. Just stuff the peppers, pop them in the crockpot, and let them cook while you relax or tackle your evening tasks. Perfect for a busy summer night!

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked quinoa or rice
• 1 can chickpeas, drained and rinsed
• 1 cup diced tomatoes (canned or fresh)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• Salt and pepper to taste
• 1/2 cup feta cheese, crumbled (optional)
• Fresh parsley for garnish

Instructions

1. Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds. Set aside.
2. Make the Filling: In a large bowl, combine cooked quinoa or rice, chickpeas, diced tomatoes, onion, garlic, oregano, cumin, salt, and pepper. Mix well.
3. Stuff the Peppers: Fill each bell pepper with the quinoa mixture, pressing down lightly to pack it in. If using, sprinkle feta cheese on top of the filling.
4. Cook in the Crockpot: Place the stuffed peppers upright in the crockpot. Cover and cook on low for 4-6 hours or until the peppers are tender.
5. Serve: Once cooked, garnish with fresh parsley and enjoy your Mediterranean meal!

BBQ Chicken and Veggie Skewers

BBQ Chicken and Veggie Skewers are a fun and flavorful way to enjoy summer evenings. These skewers combine tender chicken pieces with colorful veggies, all coated in a tasty barbecue sauce. They’re simple to make, making them perfect for busy weeknights or casual gatherings.

The combination of juicy chicken, crisp vegetables, and smoky barbecue creates a delicious dish that everyone will love. Plus, grilling them adds that extra layer of flavor that makes summer cooking so enjoyable. You’ll find that preparing these skewers is a breeze, giving you more time to relax and enjoy your meal.

Ingredients

• 1 pound boneless, skinless chicken breast, cut into cubes
• 1 bell pepper (any color), cut into chunks
• 1 zucchini, sliced into rounds
• 1 onion, cut into wedges
• 1 cup cherry tomatoes
• 1/2 cup barbecue sauce
• Salt and pepper to taste
• Wooden or metal skewers

Instructions

1. Marinate the Chicken: In a bowl, combine the chicken cubes with half of the barbecue sauce, salt, and pepper. Let it marinate for at least 30 minutes.
2. Prepare the Skewers: Thread the marinated chicken, bell pepper, zucchini, onion, and cherry tomatoes onto the skewers, alternating between chicken and veggies.
3. Grill the Skewers: Preheat your grill to medium-high heat. Place the skewers on the grill and cook for 10-15 minutes, turning occasionally, until the chicken is cooked through and the veggies are tender.
4. Brush with Sauce: During the last few minutes of grilling, brush the remaining barbecue sauce over the skewers for extra flavor.
5. Serve: Remove the skewers from the grill and let them cool slightly before serving. Enjoy these tasty BBQ Chicken and Veggie Skewers with your favorite sides!

Final Thoughts

Your slow cooker is the secret weapon for effortless summer eating – it keeps the kitchen cool while delivering meals that taste like you spent hours cooking. These recipes prove that crockpot dinners don’t have to be heavy or winter-focused, but can be light, bright, and perfect for warm weather. With options for meat lovers, vegetarians, and everyone in between, you’ll find plenty of inspiration to get through the season without dinner stress. So set it, forget it, and get back to enjoying those long summer evenings!