As much as I look forward to summer, let’s be real, it gets busy fast.
Between end-of-school chaos, sports, backyard play, road trips, and trying to soak up every bit of sunshine, cooking a full dinner is the last thing on my mind.
And when the heat kicks in? Standing over the stove is a no from me.
That’s why I lean hard on lazy summer crockpot meals to get us through those hectic days.
Just toss everything in the slow cooker in the morning, and by dinnertime, you’ve got a hot meal ready with zero stress (and barely any cleanup).
These are my go-to dinners for those busy, sun-soaked nights when I just need something easy that everyone will eat.
1. Pulled Pork Tacos
Pulled pork tacos are one of those easy, hands-off meals that just work, especially on busy summer days.
Start by layering sliced onions in the bottom of your slow cooker, then set the pork shoulder on top with the fat side facing up.
You can also use leftover pulled pork if you’ve got some in the fridge.
Drizzle the pork with olive oil and sprinkle on the taco seasoning, use a homemade blend or two store-bought packets.
Rub the seasoning in well so the meat is completely coated.
Cover and cook on low for 8 to 10 hours or high for 5 to 6 hours. You’ll know it’s ready when the pork shreds easily with a fork.
Once it’s done, take the pork out, shred it on a cutting board, and toss any extra fat or liquid left behind.
Warm your corn tortillas in a dry skillet for 15 to 30 seconds per side until soft and slightly charred.
Add about 2.5 ounces of pulled pork to each tortilla and top with your favorite taco fixings—shredded lettuce, salsa, avocado, cheese, sour cream, or lime juice.
Dinner is ready with minimal effort and maximum flavor.
2. Ravioli and Sausage Slow Cooker Casserole
This slow cooker ravioli and sausage casserole is a super easy, hearty meal that practically cooks itself.
Start by slicing up the Italian sausage into bite-sized pieces, then toss it right into the slow cooker along with frozen cheese ravioli, pasta sauce, diced tomatoes (14.05 ounce jar), and a sprinkle of Italian seasoning (2 tsp).
Give everything a quick stir to coat, then cover and set your slow cooker to low for about 4 hours.
By the time it’s done, the sausage will be fully cooked, the ravioli perfectly tender, and the whole dish packed with rich, saucy flavor.
Before serving, taste and add a little salt if needed.
Scoop it into bowls and top with freshly grated Parmesan for a cozy, no-fuss dinner that feels like comfort food—but takes almost no effort to make.
3. Slow Cooker Taco Soup
This slow cooker taco soup is a hearty, flavorful dinner that’s super easy to throw together—perfect for busy weeknights. Start by dicing 1 medium onion and sautéing it in a skillet for about 2 minutes.
Add 2 pounds of ground beef and cook until browned, then drain the excess fat.
Transfer the beef and onion mixture to your slow cooker.
Add 2 packets of taco seasoning, 32 ounces of chicken broth, one 29-ounce can of diced tomatoes with chiles, one 14.5-ounce can of black beans (undrained), and one can of corn (also undrained).
Stir everything together and cook on high for 4 hours or low for 6 hours.
When it’s ready, serve hot with optional toppings like sour cream, shredded cheddar cheese, and crushed tortilla chips.
It’s a one-pot meal that’s filling, flavorful, and always a hit.
4. Slow Cooker BBQ Ribs
These slow cooker ribs come out fall-off-the-bone tender and full of smoky-sweet flavor, without having to fire up the grill.
Start by removing the silver skin from 1 rack of St. Louis-style ribs, then rub them down with 1/4 cup of Memphis dry rub, making sure to coat both sides well.
Place the ribs in your slow cooker and pour 2 cups of Memphis-style BBQ sauce over the top, spreading it around to fully coat the meat.
Cover and cook on low for 8 hours, until the ribs are tender and easy to pull apart.
Once cooked, carefully remove the ribs and baste them with the remaining 1/2 cup of BBQ sauce before serving.
They’re saucy, flavorful, and perfect for a hands-off summer dinner.
5. Crock Pot Chicken Enchiladas
This crockpot version of chicken enchiladas is the ultimate lazy-day comfort food, no rolling required.
Start by adding 20 ounces of red enchilada sauce to your slow cooker along with 2 teaspoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper.
Stir it all together, then nestle 1.5 pounds of boneless, skinless chicken breasts into the sauce so they’re fully covered.
Cover and cook on high for 4 hours or low for 6 hours.
When the chicken is tender, remove it, shred it with two forks, and stir it back into the sauce.
Cut 10 corn tortillas into small bite-sized pieces and add them to the slow cooker along with 4 ounces of shredded cheddar cheese.
Stir everything together, then press the mixture down lightly and top with the remaining 4 ounces of cheese.
Cover and cook on high for another hour, until everything is heated through and the cheese is nice and melted.
Serve with your favorite toppings like sour cream, green onions, or avocado for a no-fuss dinner that’s full of flavor.
6. Crock Pot Italian Beef
This slow cooker Italian beef is packed with bold flavor and perfect for feeding a crowd.
Start by seasoning a 3-pound top sirloin roast with 3 tablespoons of Italian seasoning, 1 tablespoon sea salt, ½ tablespoon black pepper, and 1 tablespoon paprika. Rub the seasoning all over the meat, cover, and let it marinate for about an hour.
Heat 3 tablespoons of canola oil in a cast iron skillet over medium-high heat.
Sear the beef on all sides, about 2 minutes per side, then set it aside. In the same skillet, lower the heat to medium-low and sauté 2 sliced yellow onions, 3 sliced green peppers, and 1 cup of garlic cloves for about 5 minutes, until tender.
Pour in ¼ cup red wine to deglaze the pan, scraping up all the flavorful bits.
Transfer the browned beef and vegetables to your slow cooker.
Pour in 2 tablespoons Worcestershire sauce and 2 cups beef stock, then add 3 bay leaves on top. Cover and cook on low for 5 hours.
Once it’s done, discard the bay leaves and shred the beef.
Set the vegetables aside in a separate bowl. Return the shredded meat to the slow cooker to keep warm.
To serve, load each sourdough baguette or sub roll with a generous scoop of the juicy beef and top with the sautéed peppers, onions, or a spoonful of hot giardiniera for extra kick.
It’s savory, messy, and totally satisfying.
7. Crockpot Cowboy Casserole
This slow cooker cowboy casserole is the ultimate hearty, no-fuss dinner for busy nights.
Start by slicing 1 large onion into half moons, peeling and slicing 3 large potatoes, and mincing 1 clove of garlic.
Brown 1 pound of ground beef in a skillet, draining off any excess fat once it’s cooked.
Add the browned beef, sliced potatoes, onions, garlic, 2 cans of kidney beans (undrained), a 15-ounce can of diced tomatoes (undrained), a 10.5-ounce can of cream of chicken soup, ½ teaspoon dried oregano, 1 teaspoon Italian seasoning, 1 teaspoon salt, and ¼ teaspoon cracked pepper into your slow cooker.
Stir everything together to combine.
Cover and cook on high for 4 hours or low for 8 hours, until the potatoes are tender and everything is hot and bubbly.
Right before serving, sprinkle 1.5 cups of grated cheddar cheese over the top, cover again, and let it melt for about 10 minutes.
Scoop into bowls and serve up a cozy, filling meal that’s packed with flavor and perfect for feeding a hungry family.
8. Frozen Meatballs in the Crock Pot
When you need an easy, no-stress meal or appetizer, slow cooker frozen meatballs are a lifesaver.
Just add 28 ounces of frozen meatballs to your slow cooker and pour 32 ounces of your favorite sauce over the top, making sure the meatballs are completely coated. Give everything a quick stir to combine.
Cover and cook on low for 6 hours or high for 3 hours until the meatballs are heated through.
Once they’re ready, set the slow cooker to warm until it’s time to serve.
Perfect for busy nights, parties, or anytime you need something hearty and simple.
9. BBQ Pulled Chicken in the Crock Pot
This slow cooker BBQ pulled chicken is an easy, crowd-pleasing meal that comes together with almost no effort.
Place 2 pounds of boneless, skinless chicken breasts—or a mix of breasts and thighs—into your slow cooker.
Pour 2 cups of Memphis BBQ sauce over the chicken and move it around to make sure everything is well coated.
Cover and cook on high for 2 to 3 hours or low for 4 to 6 hours, until the chicken reaches an internal temperature of 145°F and is tender enough to shred easily with two forks.
Once it’s done, shred the chicken right in the slow cooker and stir it into the sauce. Serve hot on buns, over baked potatoes, or however your family loves it best.
10. Slow Cooker Pork Carnitas
These slow cooker carnitas are packed with flavor and come out perfectly tender with crispy edges—just like the kind you’d get at a taqueria.
Start by rubbing 2 tablespoons of olive oil all over 2 pounds of pork shoulder or pork butt. In a small bowl, mix together 2 teaspoons of salt, 2 teaspoons of dried oregano, and 2 teaspoons of ground cumin.
Rub the seasoning blend all over the pork to fully coat it.
Place the pork in your slow cooker, then add 1 diced onion, 4 minced garlic cloves, and 1 diced jalapeño (seeds and ribs removed).
Let some of the aromatics sit on top of the pork and some fall into the slow cooker.
Pour the juice of 1 orange over everything, then cover and cook on high for 4 to 6 hours until the pork is fall-apart tender.
Once done, remove the pork and shred it with two forks.
Skim the fat from the juices in the slow cooker and reserve about ½ cup for crisping.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
Press the shredded pork into the skillet (in batches if needed) and let it cook undisturbed for 3–4 minutes until crispy on one side. Pour in a bit of the reserved juice to help it caramelize, then repeat with the remaining pork.
Serve in tacos, burrito bowls, or on nachos for a meal that’s crispy, juicy, and full of bold flavor.
11. Crockpot Asian Chicken Bowls
These Asian chicken bowls have become my go-to for those crazy weeknights when we’re running between sport practices!
Start by mixing up the sauce by combining ¼ cup hoisin sauce, ½ cup rice vinegar, ¼ cup low sodium soy sauce, 2 tablespoons sesame oil, 1 teaspoon minced ginger, ¼ teaspoon garlic powder and 2 teaspoons Sriracha (I go easy on this for the kids).
Pour half over 1 pound of chicken breasts in the slow cooker and let them do their thing on low for about 3 hours.
When the chicken shreds easily with two forks, it’s ready!
While that’s happening, boil 6 ounces of soba noodles until tender, tossing in ½ cup edamame and ½ cup snap peas during the last minute – one less pot to wash is always a win in my book!
Drain everything, rinse with cold water, then toss with the remaining sauce (with an extra 2 tablespoons hoisin added).
Now you mix in colorful veggies like 1 cup shredded carrots, 1 medium sliced red pepper, and 3 sliced scallions, plus 2 tablespoons of Thai basil leaves if you can find them.
Add your shredded chicken and dinner is served!
12. Slow Cooker Sweet Potato Curry
This vegan slow cooker sweet potato curry has seriously saved dinner at our house on so many busy summer weeknights!
I just toss 1 medium chopped onion, 1 medium chopped red bell pepper, 2 large peeled and cubed sweet potatoes, 3 chopped garlic cloves, and 1 tablespoon fresh chopped ginger into my trusty slow cooker.
Then I mix 1½ cups vegetable broth with 1 tablespoon curry powder (mild because the youngest complains about heat) and ½ teaspoon salt, and pour it over everything.
The lid goes on and I can completely forget about dinner for the next 4 hours on high or 8 hours on low.
About 30 minutes before we eat, I stir in 1 fifteen-ounce can of drained chickpeas, 1 sliced red bell pepper, and 1 bunch of chopped kale.
Just before serving, I add the finishing touches: ¼ cup chopped cilantro, ½ teaspoon lime zest and 1½ tablespoons lime juice.
We serve about 1¼ cups of curry over ¾ cup hot jasmine rice with a tablespoon of Greek yogurt on top and naan bread to scoop up the curry.
Check out these Instant Pot vegan recipes for more healthy meals!
13. Crockpot Sausage and Peppers
This slow cooker sausage and peppers recipe is a cozy, no-fuss meal that’s full of flavor and perfect lazy summer days.
Start by placing 6 Italian sausage links—mild or hot—into your slow cooker.
Add 2 large sliced bell peppers, 1 large sliced onion, and 3 cloves of minced garlic right on top.
In a small bowl, mix together a 14-ounce can of diced tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon salt, and ¼ teaspoon black pepper.
Pour the mixture over the sausages and veggies, then add ¼ cup of low-sodium vegetable or chicken broth.
Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the sausages are cooked through and the vegetables are soft and full of flavor.
To serve, place a sausage on a hoagie roll with a generous scoop of the peppers and onions. Spoon some of the tomato sauce over the top and serve warm.
14. Honey Garlic Beef Rice Bowls
This slow cooker honey garlic chicken is sweet, savory, and perfect for a no-fuss summer dinner.
Start by mixing together 1/2 cup honey, 1/2 cup low-sodium soy sauce, 3 tablespoons minced garlic, 1 tablespoon rice vinegar, and 2 teaspoons chili sauce in a small bowl.
Pour a little of the sauce into the bottom of your slow cooker, then place 1.5 pounds of boneless, skinless chicken breasts (about 2) on top. Pour the rest of the sauce over the chicken, making sure it’s coated.
Cover and cook on low for 6–8 hours or high for 3.5–4 hours, until the chicken is fully cooked and tender. Remove the chicken and shred it with two forks.
Take about 1/2 cup of the sauce from the slow cooker and whisk in 1/2 tablespoon of cornstarch until smooth.
Stir the thickened sauce back into the slow cooker with the shredded chicken, cover, and let it cook for another 15–20 minutes until the sauce thickens.
Serve over jasmine or basmati rice, and top with sesame seeds and diced green onion if you like a little garnish.
It’s easy, flavorful, and always a hit at the dinner table.
15. Slow Cooker Italian Beef Sandwiches
This slow cooker Italian beef is juicy, flavorful, and perfect for piling onto a toasted roll while you eat dinner on your patio for the summer.
Start by heating 2 teaspoons of canola oil in a skillet over medium-high heat. Season a 2-pound boneless chuck roast with kosher salt and freshly ground black pepper, then sear the roast on all sides for about 3–4 minutes until browned.
In a 4-quart slow cooker, add 1/2 a sweet onion (cut into wedges), 1 chopped garlic clove, 2 sprigs of thyme, and 1/4 cup of dry red wine. Place the browned roast on top, cover, and cook on low for 6–8 hours or high for 4–5 hours, until the meat is fork-tender.
Once done, discard the thyme sprigs.
Remove the roast, shred it into bite-sized pieces, and return it to the slow cooker.
Taste and adjust with more salt and pepper if needed.
To serve, pile the beef onto toasted ciabatta rolls and top with a swipe of mayonnaise, shredded romaine, and a spoonful of giardiniera for a tangy, crunchy kick.
Summer Crockpot Dinners for Your Family
I hope you find these summer dinners as helpful and stress-free as I do.
On those busy summer days filled with sunshine, sports, and nonstop kid energy, having a crockpot meal already going makes all the difference.
These meals have saved me more times than I can count, and I hope they do the same for you!
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