15 Easy Summer Crockpot Recipes You’ll Make on Repeat

You all know by now that crockpot recipes are one of my absolute favorite ways to make dinner. There’s just nothing easier than throwing some ingredients in a slow cooker, getting on with your day, and being rewarded with a satisfying, wholesome meal that’s required almost zero hands-on time and requires very little washing up. Today, we really need to talk about summer crockpot recipes! Just because the weather’s heating up, it definitely doesn’t mean that your crockpot should be demoted to the back of the cupboard. There are so many delicious recipes you can make in your slow cooker that are just perfect for warmer days, and here I’m sharing a collection of my favorites. From tropical Hawaiian chicken, to a summer inspired taco soup with vibrant and colorful toppings, to honey garlic ribs that are so good for those nights when you want bbq but without the mess, I think you’ll love these. Let’s get straight down to making them together…

1. Crockpot Hawaiian Chicken

Serves: 4

This Crockpot Hawaiian Chicken is sweet, tangy, and just the right kind of sticky. It’s the ultimate set-it-and-forget-it summer dinner and it’s made with minimal ingredients, so it’s perfect for those days when you want to avoid an extra trip to the grocery store. I love the tropical vibes, and I serve mine simply with a portion of fluffy rice!

Ingredients:

20 oz can crushed pineapple
⅓ cup BBQ sauce
2 tbsp brown sugar
2 tbsp soy sauce
1½ lbs boneless skinless chicken breasts, cubed (1-inch pieces)
2 tbsp cornstarch
1 green onion, for garnish

Instructions:

Make the Sauce: In a medium bowl, combine the crushed pineapple, BBQ sauce, brown sugar, and soy sauce. Pour the mixture into the bottom of your crockpot.
Add the Chicken: Place the cubed chicken on top of the sauce mixture.
Cook: Cover and cook on high for 2–3 hours, or until the chicken is cooked through and tender.
Optional: Thicken the Sauce: If you’d like a thicker sauce, stir in 2 tbsp cornstarch mixed with 2 tbsp cold water during the last 30 minutes of cooking.
Garnish & Serve: Top with sliced green onions before serving.

2. Crockpot Chicken Fajitas

Serves: 4–6

These Crockpot Chicken Fajitas are proof that fajita night doesn’t need a sizzling skillet or standing over the stove. With tender chicken, colorful peppers, and bold Tex-Mex flavor all slow-cooked to perfection, this is a weeknight dinner that basically cooks itself. Just add tortillas and your favorite toppings for a summer family meal.

Ingredients:

2 lbs boneless skinless chicken breasts
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 medium onion
2 cloves garlic, minced
1 tbsp olive oil
1.25 oz packet fajita seasoning
10 oz can Rotel diced tomatoes with green chiles
Small flour tortillas, for serving
Chopped fresh cilantro, for garnish

Instructions:

Prep the Veggies: Wash and slice the bell peppers and onion into strips. Mince the garlic.
Load the Crockpot: Place the chicken breasts at the bottom of the slow cooker.
In a bowl, toss the sliced peppers, onion, garlic, and olive oil to coat, and add to the crockpot.
Add Seasoning & Tomatoes: Sprinkle the fajita seasoning evenly over everything.
Pour in the Rotel diced tomatoes with green chiles.
Cook: Cover and cook on high for 3–4 hours or low for 6–8 hours, until the chicken is tender.
Shred & Stir: Remove the chicken, slice it into strips, and return it to the crockpot. Stir everything together.
Serve: Serve warm in flour tortillas, topped with fresh cilantro and your favorite extras—think sour cream, avocado, shredded cheese, or salsa.

3. Crockpot Summer Taco Soup

Serves: 6–8

This crockpot summer soup is hearty and satisfying, but with fresh and vibrant flavors that make it perfect for warmer evening. With juicy chicken, homemade beef meatballs, cabbage, and bold taco spices, this soup is equal parts comforting and fresh, especially when topped with avocado, sour cream, and a squeeze of lime juice to make all the flavors really sing.

Ingredients:

8 cups chicken stock
2 (14 oz) cans diced tomatoes, drained
1 lb boneless, skinless chicken breasts
1 lb ground beef
½ head cabbage
1 tsp cumin
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp black pepper (or to taste)
1 tsp salt (or to taste)

Toppings (optional but highly recommended):

Avocado
Lime wedges
Fresh cilantro
Sour cream
Shredded Mexican cheese

Instructions:

Make the Meatballs: Season the ground beef with half the salt and pepper, then shape into small meatballs (about 1 tablespoon each). Sear in a hot pan to seal – this will stop them from falling apart during the slow cooking process.
Prep the Cabbage: Slice the cabbage half into thin strips.
Build the Soup: In your slow cooker, add the chicken breasts, prepared meatballs, diced tomatoes, cabbage, all the spices, and the chicken stock.
Cook: Cover and cook on low for 7–8 hours or high for 4–5 hours, until the chicken is cooked through and flavors are well developed.
Serve & Garnish: Ladle the soup into bowls and top with sliced avocado, a squeeze of lime, chopped cilantro, a dollop of sour cream, and a sprinkle of shredded cheese.

4. Crockpot Honey Garlic Soy Ribs

Serves: 2–3

Fancy ribs but don’t want the hassle and the mess that comes with grilling and barbecuing outdoors? These Crockpot Honey Garlic Soy Ribs are sticky, savory, and fall-off-the-bone tender—all with minimal effort! The combination of dark and sweet soy sauce, honey, and garlic creates a rich, caramelized glaze that slowly infuses the ribs as they cook. This is the kind of recipe that rewards patience with deep flavor and unbeatable texture. Give them a try!

Ingredients:

1 rack of baby back ribs
4 cloves garlic, minced
¼ cup dark soy sauce
¼ cup sweet soy sauce
¼ cup raw honey
½ tsp onion powder
½ tsp paprika powder
½ tsp cumin

Instructions:

Make the Dry Rub: In a small bowl, combine onion powder, paprika, and cumin. Rub the mixture evenly over the ribs.
Make the Marinade: Mince the garlic and mix it with the dark soy sauce, sweet soy sauce, and honey until well combined. Brush the marinade over the ribs, reserving some for basting during cooking.
Slow Cook: Cut the ribs in half and place them in the slow cooker. Cook on low for 7–8 hours or high for 4–5 hours, until the ribs are tender.
Baste as You Go: Every hour, brush the ribs with the reserved marinade to build flavor and keep them beautifully glazed.

5. Crockpot Honey Garlic Chicken

Serves: 6–8

This Asian inspired dish is a wonderful fuss-free meal that comes into my regular rotation during the summer months when I want something satisfying but bright and vibrant. The sauce is loaded with garlic, soy, honey, hoisin, and toasted sesame oil—deep, rich flavor that only gets better the longer it cooks. Perfect over rice, it’s a crowd-pleasing dinner that basically makes itself.

Ingredients:

2 lbs (4 pieces) boneless, skinless chicken breasts
1 cup reduced sodium soy sauce
½ cup honey
¼ cup hoisin sauce
1 tbsp rice vinegar
1 tbsp toasted sesame oil
6–8 cloves garlic, grated
2 scallions, chopped (for garnish)
1 tsp sesame seeds (for garnish)
¼ tsp salt, or to taste
¼ tsp black pepper, or to taste

Instructions:

Build the Sauce: In your slow cooker, combine the chicken, soy sauce, honey, hoisin sauce, grated garlic, rice vinegar, toasted sesame oil, salt, and pepper. Stir until well combined.
Cook: Cover and cook on high for 3–4 hours or low for 6–7 hours. Flip the chicken halfway through cooking to ensure even flavor and texture.
Shred the Chicken: Once fully cooked, shred the chicken.
Serve: Serve over rice, and garnish with chopped scallions and sesame seeds.

6. Crockpot Butternut Squash Soup

Serves: 4

This one is everything you want in a summer slow cooker dish: light, velvety, and packed with flavor. The sweetness of butternut squash pairs beautifully with warm spices and creamy coconut milk. It’s cozy enough for a rainy day but still breezy enough for warm-weather lunches. Bonus? The slow cooker does all the work—no roasting or sautéing required.

Ingredients:

2 butternut squash, peeled and cubed
1 onion, peeled and quartered
3 cloves garlic, peeled
2 cups vegetable broth
½ cup coconut milk
1 tbsp olive oil
¼ tsp ground cumin
¼ tsp ground coriander
¼ tsp ground turmeric
¼ tsp salt, or to taste
¼ tsp black pepper, or to taste

Instructions:

Prep the Veggies: Peel and cube the butternut squash, quarter the onion, and peel the garlic cloves.
Add Ingredients to the Crockpot: Add the olive oil to the bottom of the slow cooker. Then add the butternut squash, onion, garlic, vegetable broth, coconut milk, cumin, coriander, turmeric, salt, and black pepper. Stir to combine.
Cook: Cover and cook on low for 5–6 hours or high for 3–4 hours, until the squash is tender.
Blend: Use an immersion blender to puree the soup directly in the slow cooker until smooth and creamy. Taste and adjust seasoning if needed.
Serve: Serve hot with an optional drizzle of coconut milk or a sprinkle of black pepper for garnish.

7. Crockpot Greek Chicken Gyros

Serves: 4–6

This recipe makes the kind of meal that makes it look like you tried hard—when really, you just let your slow cooker handle it. The chicken is slow-cooked in a zesty, herby marinade until juicy and shreddable, and tastes just SO GOOD tucked into warm pita with creamy tzatziki and veggies. It’s summer street food vibes, made easy.

Ingredients:

2 lbs boneless, skinless chicken breasts or thighs
¼ cup olive oil
Juice of 1 lemon
4 cloves garlic, minced
1 tbsp red wine vinegar
1 tbsp dried oregano
1 tsp salt
½ tsp black pepper

To Serve:

Warm pita bread
Tzatziki sauce
Chopped tomatoes
Sliced cucumber
Red onion, thinly sliced
Fresh parsley or dill (optional garnish)

Instructions:

Make the Marinade: In a small bowl, whisk together the olive oil, lemon juice, garlic, red wine vinegar, oregano, salt, and pepper.
Add to Crockpot: Place the chicken in the slow cooker and pour the marinade over the top. Toss to coat the chicken evenly.
Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and easy to shred.
Shred & Assemble: Remove the chicken from the crockpot and shred with two forks. Return to the juices to keep it flavorful and moist.
Serve: Pile the shredded chicken into warm pita bread and top with tzatziki, tomatoes, cucumber, red onion, and a sprinkle of fresh herbs if using.

8. Crockpot Pulled Pork Sandwiches

Serves: 6–8

These Crockpot Pulled Pork Sandwiches are the kind of low-effort, high-reward meal that makes slow cooking a summer essential. The pork is slow-simmered until tender, then shredded and tossed in your favorite BBQ sauce for a juicy, saucy, pile-it-high sandwich situation. Serve on toasted buns with coleslaw for the full backyard cookout experience—minus the grill.

Ingredients:

3–4 lbs pork shoulder (also called pork butt), boneless or bone-in
1 tbsp brown sugar
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
½ tsp black pepper
½ tsp chili powder (optional, for heat)
½ cup apple cider vinegar
1 cup BBQ sauce (plus extra for serving)
Soft sandwich buns, for serving
Coleslaw (optional, for topping)

Instructions:

Make the Dry Rub: In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, salt, pepper, and chili powder (if using). Rub all over the pork.
Add to Slow Cooker: Place the pork in the crockpot and pour in the apple cider vinegar. Cover and cook on low for 6-8 hours or high for 4–5 hours, until the pork is very tender and easily shredded.
Shred the Pork: Remove the pork and shred it using two forks. Discard any excess fat or bones.
Sauce It Up: Drain most of the liquid from the slow cooker, then return the shredded pork to the pot. Add BBQ sauce and stir to combine. Let it warm through on low for another 15–20 minutes.
Serve: Pile the pork onto toasted sandwich buns and top with coleslaw if desired. Serve with extra BBQ sauce on the side.

9. Crockpot Salsa Chicken

Serves: 4–6

This summer dinner is as effortless as it gets—just a few pantry staples, one slow cooker, and zero guesswork. The chicken turns out juicy, flavorful, and perfect for tacos, bowls, or burritos. It’s proof that you don’t need much to make something seriously tasty.

Ingredients:

2 lbs boneless, skinless chicken breasts
2 cups salsa (your favorite kind—chunky, smooth, mild, or spicy)
1 tsp ground cumin
1 tsp garlic powder
½ tsp chili powder (optional, for heat)
½ tsp salt
¼ tsp black pepper
Optional: chopped fresh cilantro and lime wedges for serving

Instructions:

Add to Crockpot: Place the chicken breasts in the slow cooker. Pour the salsa over the top, then sprinkle in the cumin, garlic powder, chili powder (if using), salt, and pepper. Stir gently to coat the chicken.
Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and easy to shred.
Shred & Stir: Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir to mix with the salsa.
Serve: Use the salsa chicken in tacos, burrito bowls, nachos, or wraps. Garnish with chopped cilantro and a squeeze of lime, if desired.

10. Crockpot Buffalo Chicken Lettuce Wraps

Serves: 4–6

These wraps are the ultimate light-but-satisfying summer meal. Juicy shredded chicken slow-cooked in tangy buffalo sauce, tucked into crisp lettuce leaves and topped with your favorite extras—they’re spicy, refreshing, and endlessly customizable. Perfect for meal prep, low-carb dinners, or casual get-togethers when you want something bold without the fuss.

Ingredients:

2 lbs boneless, skinless chicken breasts
¾ cup buffalo sauce (store-bought or homemade)
2 tbsp ranch dressing or blue cheese dressing (optional, for mixing)
1 tsp garlic powder
Salt and pepper, to taste
Romaine, butter, or iceberg lettuce leaves, for serving

Optional toppings:

Diced celery
Shredded carrots
Crumbled blue cheese or feta
Chopped green onions
Extra buffalo sauce or ranch/blue cheese dressing

Instructions:

Add to Crockpot: Place the chicken breasts in the slow cooker. Add buffalo sauce, garlic powder, salt, and pepper. Stir to coat the chicken.
Cook: Cover and cook on low for 4–5 hours or high for 3–4 hours, until the chicken is fully cooked and easy to shred.
Shred & Sauce: Remove the chicken, shred with two forks, and return it to the crockpot. Stir in ranch or blue cheese dressing if using, and mix to coat. Let it warm through for another 10–15 minutes on low.
Assemble the Wraps: Spoon the buffalo chicken into lettuce leaves and top with your favorite garnishes—celery, carrots, cheese, green onions, or an extra drizzle of buffalo sauce.

11. Crockpot Texas Beef Brisket

Serves: 6–8

This recipe is your shortcut to smoky, tender, fall-apart beef—no smoker, grill, or 12-hour backyard commitment required. It’s all about that rich dry rub, slow braise, and a good slather of BBQ sauce at the end. Pile it on a bun, plate it with slaw, or eat it straight from the fork. I’m not judging.

Ingredients:

3–4 lbs beef brisket (trimmed of excess fat)
1 tbsp brown sugar
1 tbsp smoked paprika
2 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1 tsp salt
½ tsp black pepper
½ cup beef broth
½ cup BBQ sauce (plus more for serving)

Optional for serving:

Hamburger buns
Pickles
Coleslaw

Instructions:

Make the Dry Rub: In a small bowl, combine the brown sugar, smoked paprika, chili powder, garlic powder, onion powder, cumin, salt, and pepper. Rub the mixture all over the brisket.
Add to Crockpot: Place the brisket in the slow cooker, fat side up. Pour the beef broth around the meat (not over the top—you don’t want to rinse off the rub).
Cook: Cover and cook on low for 8–10 hours, or until the brisket is very tender and shreds easily with a fork.
Sauce & Rest: Transfer the brisket to a cutting board. Let it rest for 10–15 minutes, then slice or shred. Add ½ cup BBQ sauce to the crockpot and stir it into the cooking juices. Return the brisket to the slow cooker to soak in all that flavor.
Serve: Serve on toasted buns with pickles and coleslaw, or plate it up with classic BBQ sides.

12. Crockpot Mexican Casserole

Serves: 6–8

This Crockpot Mexican Casserole is weeknight dinner done right—flavor-packed, hearty, and hands-off. It combines seasoned beef, beans, salsa, and corn in a saucy base that simmers low and slow. Then, just before serving, it’s finished with a layer of melty cheese and a crunchy tortilla chip topping for that irresistible Tex-Mex finish.

Ingredients:

1 lb ground beef
1 small onion, diced
1 packet taco seasoning (or homemade)
1 (15 oz) can black beans, drained and rinsed
1 cup frozen corn
2 cups salsa
1½ cups shredded cheddar or Mexican blend cheese
Optional toppings:
- Crushed tortilla chips (for garnish)
- Sour cream
- Chopped cilantro
- Diced avocado
- Sliced jalapeños

Instructions:

Brown the Beef: In a skillet over medium heat, cook the ground beef and diced onion until browned. Drain any excess fat and stir in the taco seasoning.
Build the Base: Add the beef mixture, black beans, corn, and salsa to the crockpot. Stir gently to combine.
Cook: Cover and cook on low for 4–5 hours or high for 2–3 hours, until everything is hot and well combined.
Add the Cheese: About 15–20 minutes before serving, sprinkle the shredded cheese over the top. Cover again and let it melt.
Serve & Garnish: Spoon into bowls and top with crushed tortilla chips and your favorite garnishes like sour cream, avocado, jalapeños, and fresh cilantro.

13. Crockpot Summer Beef Stew

Serves: 6

This isn’t your heavy, stick-to-your-ribs winter stew. Crockpot Summer Beef Stew is lighter, brighter, and loaded with seasonal vegetables that shine in warm weather. Think tender beef, zucchini, corn, cherry tomatoes, and fresh herbs, all simmered slowly in a savory broth. It’s cozy without being too rich, and perfect for those cooler summer evenings or rainy days.

Ingredients:

2 lbs beef stew meat, cut into 1½-inch pieces
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
2 cups beef broth
1 tbsp balsamic vinegar
1 tsp dried thyme
1 tsp dried oregano
½ tsp salt
½ tsp black pepper
2 medium carrots, sliced
2 small zucchinis, chopped
1 cup cherry tomatoes, halved
1 cup fresh or frozen corn kernels
2 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

Sear the Beef: Heat olive oil in a skillet over medium-high heat. Brown the beef on all sides for extra flavor. Transfer to the crockpot.
Add the Base Ingredients: Add the onion, garlic, beef broth, balsamic vinegar, thyme, oregano, salt, and pepper to the crockpot. Stir gently.
Add Carrots: Stir in the carrots, then cover and cook on low for 6–7 hours or high for 3–4 hours.
Add Summer Veggies: About 1 hour before serving, add the zucchini, cherry tomatoes, and corn. Stir and continue cooking until vegetables are tender but not mushy.
Serve & Garnish: Ladle into bowls and top with fresh parsley, if using. Serve with crusty bread or a side salad if you’re feeling extra.

14. Crockpot Sloppy Joes

Serves: 6–8

These Sloppy Joes are your no-stress, all-flavor solution to feeding a crowd (or just having amazing leftovers). The classic sweet-and-savory ground beef filling is made even better with slow cooking, giving it time to develop rich, bold flavor without hovering over a skillet. Just spoon it onto buns and get a little messy, in the best way possible.

Ingredients:

2 lbs ground beef
1 small onion, finely chopped
1 green bell pepper, finely chopped
3 cloves garlic, minced
1 cup ketchup
2 tbsp tomato paste
1 tbsp Worcestershire sauce
2 tbsp brown sugar
1 tsp yellow mustard
½ tsp salt
½ tsp black pepper
Hamburger buns, for serving

Optional toppings:

Pickles
Shredded cheddar cheese
Sliced jalapeños
Coleslaw

Instructions:

Brown the Beef: In a skillet over medium heat, brown the ground beef until no longer pink. Drain any excess fat. (You can skip this step and add the beef raw, but browning adds better texture and flavor.)
Add to Crockpot: Add the browned beef, chopped onion, garlic, ketchup, tomato paste, Worcestershire sauce, brown sugar, mustard, salt, and pepper to the slow cooker. Stir to combine.
Cook: Cover and cook on low for 4–6 hours or high for 2–3 hours, until the mixture is thick and the flavors have melded. About 30–45 minutes before serving, stir in the chopped green bell pepper so it stays slightly crisp and doesn’t go mushy.
Serve: Spoon the sloppy joe mixture onto toasted hamburger buns and load up with your favorite toppings.

15. Crockpot Little Smokies

Serves: 10–12 as an appetizer

Crockpot Little Smokies are a classic for a reason. They’re sweet, smoky, tangy, and completely addictive! With just a handful of ingredients and zero babysitting, they’re the ultimate dump-and-go party snack. Perfect for summer potlucks, BBQs, or game day spreads, these little bites disappear fast. You’ve been warned.

Ingredients:

2 (14 oz) packages cocktail sausages (aka Little Smokies)
1 cup BBQ sauce
¾ cup grape jelly
1 tbsp Dijon mustard (optional, for extra tang)
1 tsp Worcestershire sauce (optional, for depth)
Fresh herbs (optional, for garnish)

Instructions:

Add Everything to the Crockpot: Place the Little Smokies in the slow cooker. Add the BBQ sauce, grape jelly, and if using, Dijon mustard and Worcestershire sauce.
Stir to Coat: Stir everything together so the sausages are evenly coated in the sauce.
Cook: Cover and cook on low for 3–4 hours or high for 1½–2 hours, stirring occasionally. The sauce will thicken and become glossy.
Serve: Serve straight from the slow cooker with toothpicks for easy snacking, or pile them onto plates for more substantial bites. Garnish with fresh herbs if you like, for a little pop of color and extra presentation points.

As you can see, there are so many ways to use your crockpot for delicious meals over the warmer summer months! Which of these recipes will you be trying first? I’d love to hear your thoughts in the comments section below!