Dump and Go Crockpot Dinners for Hot Summer Days

When the weather gets hot, the last thing I want to do is crank up the oven or hover over a sizzling stovetop.

The kitchen turns into a sauna, and honestly, no one has time for that, especially not in the middle of summer.

And now that both of my kids are in softball and baseball, our evenings are packed.

Between practices and games, I’m out the door by 5:30 and usually not back until 9.

That’s prime dinner time gone, which means if I don’t plan ahead, we’re either eating cereal or swinging through the drive-thru again.

That’s exactly why my crockpot becomes my summer MVP.

I lean on it hard for dump-and-go meals that require minimal prep, don’t heat up the house, and are ready when we walk in the door exhausted and hungry.

As a busy mom, I need meals that feel homemade without the chaos.

So, here are my favorite dump-and-go crockpot dinners that are perfect for hot summer days when you just want to toss in the ingredients and walk away.

1. Crockpot Baked Ziti

• 1 lb ground beef (80/20) or turkey
• 1 yellow onion, diced
• 1 tbsp Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 2 jars spaghetti sauce
• 15 oz ricotta cheese
• 2 egg whites
• 2 cups shredded mozzarella, divided
• 1/2 cup grated Parmesan cheese
• 1 box ziti pasta, uncooked

Directions

1. Spray slow cooker or use a liner for easy cleanup.
2. Cook meat and onion until no longer pink; drain fat.
3. Add seasonings and pasta sauce to meat mixture.
4. In separate bowl, combine ricotta, egg whites, 1 cup mozzarella, and Parmesan.
5. Layer in slow cooker: 2 cups meat sauce, half the pasta, half the cheese mixture, 2 cups more sauce, remaining pasta, remaining cheese mixture, and remaining sauce.
6. Cook on low 4-5 hours until pasta is tender.
7. Top with remaining 1 cup mozzarella during last 10 minutes of cooking.

2. Crockpot Creamy Italian Chicken

• 4 boneless, skinless chicken breasts
• 1 (10.5 oz) can cream of chicken soup
• 8 oz cream cheese, cubed
• 1 (0.7 oz) packet dry Italian dressing mix
• Salt and pepper, to taste
• Optional: ¼-½ cup chicken broth or milk
• For serving: cooked noodles or rice

Directions

1. Place chicken breasts in crockpot and sprinkle with Italian seasoning packet.
2. Add cream of chicken soup and cream cheese cubes on top.
3. Cook on low for 5-6 hours or high for 3-4 hours.
4. Shred chicken and season with salt and pepper to taste.
5. If needed, thin sauce with chicken broth or milk.
6. Serve over cooked noodles or rice.

3. Easy Crockpot Steak

• 2 lbs boneless chicken breasts
• 1 packet Italian dressing mix
• 1 cup heavy cream
• 8 oz cream cheese, softened
• 1 cup chicken broth
• 2 cups fresh spinach
• 1 cup sun-dried tomatoes, chopped
• 4 cloves garlic, minced
• 1 tsp dried basil
• Salt and pepper to taste
• Optional: ½ cup grated parmesan

Directions

1. Place chicken in slow cooker and sprinkle with Italian dressing mix, then add garlic, cream cheese, and chicken broth.
2. Cook on low for 6 hours or high for 4 hours until chicken shreds easily with a fork.
3. Thirty minutes before serving, stir in heavy cream, spinach, sun-dried tomatoes, and basil until well combined.
4. Serve over pasta, rice, or mashed potatoes, garnished with parmesan if desired.

4. Dump and Go Crockpot Chicken Pot Pie

• 4 potatoes, peeled or scrubbed and diced
• 3 cups sliced carrots
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp pepper
• 4 boneless skinless chicken breasts, cubed
• 2 (10.5 oz) cans cream of chicken soup
• 1 1/2 cups frozen peas
• 8 biscuits

Directions

1. Layer vegetables in crockpot, season with salt and pepper, then add browned chicken (or raw chicken) and pour cream of chicken soup over top.
2. Cover and cook on low for 4-5 hours until chicken is cooked through and vegetables are tender.
3. Stir in frozen peas and cook 20 minutes longer until heated through.
4. Serve over fresh baked biscuits, crescent rolls, pie crust, or toast.

5. Dump and Go Crockpot BBQ Chicken

For the chicken rub:

• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/4 tsp black pepper
• 2 lbs boneless skinless chicken breasts

For the homemade BBQ sauce:

• 3 tbsp maple syrup
• 1 (15oz) can tomato sauce
• 1/3 cup apple cider vinegar
• 3 tsp Dijon mustard
• 1 tbsp tomato paste
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tbsp smoked paprika
• 1/2 tsp kosher salt

Directions

1. Mix spice rub ingredients together, pat chicken dry, and coat evenly with the spice mixture.
2. Combine all BBQ sauce ingredients in slow cooker, then nestle seasoned chicken into the sauce until fully covered.
3. Cook on low for 6-7 hours or high for 3 hours until chicken reaches 165°F internal temperature.
4. Shred chicken in the slow cooker using two forks and serve on buns, over sweet potatoes, or on a salad.

6. Slow Cooker Hawaiian BBQ Chicken

• 2 pounds boneless skinless chicken thighs, diced into 1-inch pieces
• 1 can (20 oz) pineapple chunks in juice, undrained
• ½ yellow onion, cut into 1-inch chunks
• ¼ cup soy sauce
• 2 tablespoons cornstarch
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 teaspoons sesame oil
• ¼ cup brown sugar
• ½ teaspoon red pepper flakes
• 1 red bell pepper, cut into 1-inch chunks
• 2 green onions, chopped (for serving)
• 2 teaspoons sesame seeds (for serving)

Directions

1. Drain pineapple juice into a bowl and whisk with soy sauce, cornstarch, garlic, ginger, sesame oil, brown sugar, and red pepper flakes; add chicken, pineapple chunks, and onion to slow cooker and pour sauce over top.
2. Cover and cook on low for 4-5 hours or high for 2-2.5 hours until chicken reaches 165°F internally.
3. Add red bell pepper during the last 30 minutes of cooking time.
4. Serve topped with chopped green onions and sesame seeds, over rice if desired.

7. Easy Crockpot Chicken Tacos

• 1½ pounds boneless, skinless chicken breasts
• 1 (1.25-ounce) packet low-sodium taco seasoning
• 1 (16-ounce) jar of your favorite salsa
• Optional toppings: tortillas, taco shells, shredded lettuce, chopped tomatoes, shredded cheese, black beans, corn, avocados, guacamole, sour cream, hot sauce

Directions

1. Place chicken in slow cooker, sprinkle with taco seasoning, and pour salsa over top.
2. Cook on low for 6-8 hours or high for 4 hours until chicken is tender.
3. Shred chicken using two forks and stir to evenly distribute salsa throughout.
4. Serve in tortillas or taco shells with your choice of toppings.

8. Crockpot Lemonade Chicken

• 4 boneless skinless chicken breasts
• ¾ cup frozen lemonade concentrate, thawed
• 2 tablespoons ketchup
• 2 tablespoons brown sugar
• 1 tablespoon rice wine vinegar or cider vinegar
• Pinch of white pepper (optional)
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Directions

1. Place chicken breasts in greased slow cooker and pour mixture of lemonade concentrate, ketchup, brown sugar, and vinegar over the top, spreading evenly.
2. Cook on high for 2-3 hours or low for 4-6 hours until chicken reaches internal temperature of 165°F; remove chicken and cover with foil to keep warm.
3. Mix cornstarch with cold water and whisk into remaining juices in slow cooker; thicken sauce either in slow cooker (high for 30 minutes) or in a saucepan on stovetop (faster method).
4. Serve chicken over rice or vegetables with the thickened sauce poured on top.

9. Crockpot Queso Chicken

• 2-4 lbs boneless skinless chicken breast
• 1 (1.25 oz) packet taco seasoning
• 8 oz cream cheese
• 1 (10 oz) can Rotel tomatoes (diced tomatoes with green chiles)
• 15 oz salsa con queso (jarred nacho cheese)
• Juice of 1 lime

Directions

1. Spray slow cooker with nonstick cooking spray and place chicken breasts in bottom.
2. Sprinkle taco seasoning evenly over chicken, then dot with cream cheese.
3. Pour Rotel tomatoes over top and cover; cook on low for 5-6 hours.
4. Shred chicken with two forks and stir in salsa con queso and lime juice until well combined.
5. Serve over nachos, in tacos, or with rice along with your favorite toppings such as sour cream, avocado, or cilantro.

10. Crockpot Smothered Pork Chops

• 8 pork chops (about 1/4 inch thick, bone-in)
• 1 package pork gravy mix
• 1 package onion soup mix
• 2 cups chicken broth
• 1 (10.5 oz) can cream of mushroom soup
• 1/2 cup fresh diced mushrooms
• 2 cloves garlic, minced (or 1 tsp garlic powder)
• Black pepper to taste
• 2 teaspoons cornstarch
• 3 tablespoons water

Directions

1. Place pork chops in the base of the slow cooker.
2. Whisk together chicken broth, gravy mix, cream of mushroom soup, onion soup mix, garlic, and black pepper in a bowl.
3. Pour mixture evenly over pork chops, then sprinkle diced mushrooms on top.
4. Mix cornstarch and water in a small bowl, then pour over everything to help thicken the gravy.
5. Cook on high for 5-6 hours or low for 8-10 hours until pork is tender; serve over mashed potatoes, rice, or noodles.

11. Crockpot Southwestern Corn Chowder with Chicken

• 3 cups nonfat milk
• 1 1/2 tablespoons cornstarch
• 1 (16-ounce) bag frozen corn kernels
• 3 cups frozen cubed hash brown potatoes with onions and peppers
• 2 cups frozen diced onions
• 2 (14 3/4-ounce) cans cream-style corn
• 1 (16-ounce) jar salsa
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (4-ounce) can diced green chiles, undrained
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons kosher salt
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon oregano
• 1 pound boneless, skinless chicken breasts
• Optional toppings: chopped cilantro, shredded reduced-fat cheddar cheese

Directions

1. Whisk together milk and cornstarch directly in slow cooker insert.
2. Add all remaining ingredients except chicken and optional toppings; stir to combine thoroughly.
3. Add chicken breasts, pushing them to the bottom of the mixture.
4. Cook on low for 6-8 hours or high for 5 hours until chicken is tender.
5. Before serving, shred chicken using two forks or cut into small cubes, then return to chowder; serve topped with cilantro and cheese if desired.

12. Slow Cooker Chicken Tortilla Soup

• 2 boneless skinless chicken breasts
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 medium white onion, chopped (about 1.5 cups)
• 1 red bell pepper, seeded and chopped
• 1 yellow bell pepper, seeded and chopped
• 3 tomatoes, diced (or 1 can diced tomatoes)
• 1 can Rotel tomatoes with green chilies
• 4 cups chicken broth
• 1 chipotle pepper in adobo
• 1 can black beans, drained and rinsed
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Juice of 1 lime

For Toppings:

• Sour cream
• Diced avocado
• Chopped cilantro
• Broken tortilla chips
• Lime wedges
• Diced red onion
• Pickled jalapeños

Directions

1. Season chicken breasts with chili powder, cumin, salt and pepper, then place in slow cooker.
2. Add onion, bell peppers, tomatoes, Rotel, chicken broth, chipotle pepper, black beans, oregano, salt and pepper; stir to combine.
3. Cover and cook on high for 4 hours or low for 8 hours until chicken is tender.
4. Shred chicken using two forks (either in the slow cooker or on a cutting board), then return to soup and stir in lime juice.
5. Serve hot with desired toppings such as sour cream, avocado, cilantro, tortilla chips, lime wedges, red onion, or pickled jalapeños.

13. Crockpot Mississippi Chicken

• 2 lbs chicken breasts, skinless and boneless
• 1 oz packet ranch dressing seasoning mix
• 1 oz packet dry au jus gravy mix
• 1/2 cup unsalted butter
• 1 cup pepperoncini peppers, sliced and drained
• 1/4 cup pepperoncini pepper juice (from jar)

Directions

1. Place chicken breasts in the slow cooker.
2. Sprinkle ranch seasoning and au jus gravy mix evenly over chicken.
3. Place butter on top of seasoned chicken and add pepperoncini peppers and juice.
4. Cook on high for 4 hours or low for 6-8 hours until chicken is tender.
5. Shred chicken with two forks before serving; serve with rice, potatoes, egg noodles, or salad.

14. Crockpot Tortellini Soup with Sausage

• 16 ounces Italian sausage
• 1/2 medium onion, chopped
• 4 cloves garlic, minced
• 2 medium carrots, sliced or chopped
• 2 sticks celery, chopped finely
• 1 (28 ounce) can crushed tomatoes
• 1 (14 ounce) can diced tomatoes with juices
• 4 cups chicken broth
• 2 (9 ounce) packages refrigerated cheese tortellini
• 3/4 cup heavy/whipping cream (optional)
• 2 cups (packed) fresh baby spinach
• Salt & pepper to taste

Directions

15. Crock Pot Pulled Pork

• 2.5 lbs pork tenderloin (approximately 2 medium tenderloins)
• 1/4 cup extra virgin olive oil
• 1 tablespoon paprika
• 1/2 tablespoon garlic powder
• 1/2 teaspoon pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1 cup chicken stock
• 1/2 cup barbecue sauce of choice

Directions

1. Clean off silver skin from pork tenderloins (optional but recommended), then combine olive oil and all spices in a bowl to create marinade.
2. Place tenderloins in slow cooker and coat completely with marinade (or marinate overnight in a ziplock bag for best results).
3. Pour chicken stock over the marinated tenderloins in the slow cooker.
4. Cook on low for 6-8 hours or high for 4-6 hours until pork is fork-tender.
5. Shred pork using tongs or forks, allowing juices to soak into the meat, then toss with barbecue sauce before serving.

The Best and Easiest Dump and Go Crockpot Meals

I hope you try some of these in your weekly dinner rotation!

I know I will as most of these my kids will ACTUALLY eat!

Get ready for those hot summer days and have stress free dinners with these dump and go dinners.