46 Crock-Pot Recipes to Try This Summer (That’s Right, Summer)

Take the stress out of the next brunch you host with this simple yet produce- and protein-packed frittata. With just a handful of seasonal veggies and eggs and a hands-off cooking method, summer celebrations don’t get much more straightforward than this.

Whether you’re taking it to go or sitting down with it for a leisurely brunch, there’s never a bad time for a burrito. Make it a real summer breakfast by using fresh, in-season sweet corn (did you know it’s a whole grain?) and plenty of guacamole to cool down some of the spice in the hearty filling here.

Making your own granola is a lot easier than you may think—all it involves is throwing fiber-rich oats and light, metabolism-boosting spice into a slow cooker and stirring every once in a while. Scoop some over yogurt and top with berries or bananas for a refreshing alternative to your usual bowl of cereal.

The “Miss Congeniality” of gluten-free foods, quinoa proves its versatility yet again with these sweet, energizing a.m. treats. Set it and forget it as the recipe bakes away in the slow cooker, then grab and go once they’re ready. Ultimate convenience!

Making omelets to order is ambitious (and lets you channel your inner Julia Child), but after a few, all that flipping can become more work than it’s worth. This slow-cooker recipe isn’t just brimming with vegetables that add some fiber to all the protein, but it also serves four to six people at once so you don’t have to stand by the stove crafting individual servings. Bon appetit!

Sometimes nothing but a gooey pastry will do for breakfast. Not only do these caramel-laced rolls use heart-healthy whole-wheat flour and a fraction of the butter used in traditional sticky bun recipes—making them decadent yet still wholesome—but baking them in the slow cooker means no need to heat up the house by turning on the oven. That’s what we call a sweet start to the day!

Delicious as they are, breakfast casseroles can sometimes be uber heavy , leaving you regretting your meal an hour later. This healthier twist is chock full of vegetables and still includes hash browns, bacon, and cheese—all the things you want from comfort food.

With fresh blueberries bursting from their seams and an almond flour-base that’s free from gluten, these scones may look like dessert, but they’re healthy and satiating enough for breakfast. The bonus? The slow cooker method eliminates the need for the dough to rise!

Spinach Parmesan dip is always a crowd favorite, but who wants to get weighed down with all that heavy dairy in the heat? This one lightens things up by using light sour cream and one of our favorite recipe substitutes, Greek yogurt. Serve this one at your next summer tailgate to keep your kitchen cool and your crowd healthy.

Usher in warm weather with a soup that celebrates the best of the season’s produce—yellow squash. The vitamin C-loaded veggie takes center stage in this recipe, with some cashews blended in for richness and herbs to jazz it up. Chilling the batch requires an extra step, but the cool and creamy results are totally worth waiting for.

More often associated with winter, chowder gets a warm weather update with the addition of summery ingredients like zucchini, tomatoes, and basil. If you’re keeping it meat-free, skip the bacon—otherwise, don’t worry about the saturated fat in a few slices; it may actually be good for you (and is quite tasty!).

Not only does this blogger provide a detailed how-to guide for the perfect Crock-Pot-cooked corn on the cob, but she also suggests six different seasoning variations that go beyond the butter—score! From chili lime to pesto to sauce-of-the-moment sriracha, everyone’s favorite summertime side just got a lot more exciting.

These beans may need some time to cook, but they yield a giant 12-serving batch that’s easily freezable. A homemade recipe also ensures that your taco toppers won’t come with a hefty dose of lard that so many store-bought or restaurant versions use. Stuff them into burritos, scoop them onto salads, or just eat them straight-up—they’re that irresistible!

What summer cookout, picnic, or potluck is complete without potato salad? The mustard-based, mayo-free condiments for this one make it perfect to take to outdoor gatherings without spoiling. Bonus: The hefty sprinkling of dill adds some brightness as well as flavonoids that may relieve an upset stomach.

Who says it has to be cold outside to enjoy warm veggies? It doesn’t get much simpler or more customizable than this recipe: Use your favorite produce, your favorite herbs, and a dash of olive oil to help absorb the nutrients from the vegetables Meal triacylglycerol profile modulates postprandial absorption of carotenoids in humans. Goltz SR, Campbell WW, Chitchumroonchokchai C. Molecular nutrition & food research, 2012, Oct.;56(6):1613-4133.
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If the canned stuff has always creeped you out a bit, this slow cooker recipe may turn you into a three-bean salad fan. Sketchy preservatives and unnecessary sugars are removed from the equation, allowing the beans to cook for all those hours in a much more wholesome mix of vinegar, mustard seeds, and hot sauce.

A creamy peanut dressing, sweet chunks of mango, and slow-cooked beef makes this salad much more fit for an entree than an appetizer. The chuck steak is tender, the cabbage is crisp, and peanuts add crunch. With so much texture and flavor, you’ll never think of salad as limp, soggy greens again.

Make a batch of this chicken salad on a Sunday, and you’ll have a healthy lunch option at the ready all week long. There isn’t a hint of mayo in the recipe, but the Southwestern flavors of antioxidant-rich cilantro, digestion-aiding cumin, and immunity-boosting garlic impart plenty of taste and healthy benefits Immunity: plants as effective mediators. Sultan MT, Butt MS, Qayyum MM. Critical reviews in food science and nutrition, 2014, Oct.;54(10):1549-7852.
. Add a scoop of it onto mixed greens, in a pita, or between slices of toast.

Always thought you needed to be near a beach to enjoy a seafood boil? Prove yourself wrong with this recipe, which brings the low country classic home with the help of a Crock-Pot. All the usual components feature here, from potatoes and corn cobs to shrimp, which are a good source of immunity-raising selenium. The bottle of beer is optional, but either way, this boil will bring the summer party straight onto your kitchen table.

Asian cuisine may not be the first thing that comes to mind when it comes to slow cooker recipes, but this hoison sauce-soaked mixture shows that it can be done, and it can be delicious! While light enough for a warm-weather lunch, the addition of rice to the chicken and veggies makes it a full meal while water chestnuts lend a fun crunch and a punch of potassium.

This recipe pushes the envelope in more than one way, stuffing typical casserole ingredients into bell peppers instead and slow cooking rather than baking them. Salsa and homemade seasoning blends are convenient and simple ways to add tasty veggies to the meat, beans, and rice without excess added fat or preservatives.

For most meat-eaters, rarely does a summer go by without chicken wings making an appearance. Rather than trying greasy deep-frying, go the Crock-Pot route with this recipe. Calling for plenty of garlic, a generous pour of antioxidant-rich honey, and an optional hit of cayenne, these wings are the ideal way to kick any get-together up a notch Antioxidant Activity of Three Honey Samples in relation with Their Biochemical Components. Chua LS, Rahaman NL, Adnan NA. Journal of analytical methods in chemistry, 2013, Aug.;2013():2090-8865.
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Nothing screams summer more than a hot dog, and you can recreate this iconic version without a grill. Mixed with tomato sauce, Worcestershire, and plenty of seasonings, the chili will turn out as juicy and flavorful as ever. Pick whatever type of dog you prefer and load them up!

Pineapple slices give this sandwich its tropical twist plus a dose of the anti-inflammatory enzyme bromelain. Teamed up with slow-cooked chicken doused in barbecue sauce (make your own!), and layered onto sandwich buns with salty slices of cheese, it’s a veritable carnival of tastes and textures.

Cook shredded beef to succulent perfection, infused with the mildly smoky duo of cumin and paprika. Then invite your friends over and put out some warm tortillas, guac, salsa, cheese, and all the veggie toppings, and have a DIY taco party.

Putting the salmon in another dish before placing it all in the Crock-Pot is the key to prevent it from getting overcooked, plus the juices from the veggies provide some extra moisture. With a bit of olive oil to help the seasonings stick, it’s a light and fresh way to get your daily mono- and polyunsaturated fat fix.

A summer recipe roundup without mention of the Caribbean? Inconceivable! Using lean pork shoulder can not only save a significant amount of fat, but its typical affordability can save your wallet too. Use your favorite jerk seasoning to give meat that distinctive island flair, while citrus in the rub and mango in the salsa take the summery vibe over the top.

You may be surprised at how many ingredients for this seemingly exotic recipe you already have in your pantry. Tomato paste, brown sugar, and garlic lend a decidedly barbecue-like hint to the Asian-inspired tastes of sesame oil and soy sauce that marinate the lean meat. Go liberal with the sesame seed garnish—those little guys are packed with B-complex vitamins to promote eye, muscle, skin, and hair health.

Lasagna can be an all-day affair to make between cooking noodles, whipping up sauce, and making all the fillings. Forget about that with a Crock-Pot. Cook a veggie mixture, then layer it with sauce, noodles, and cheese, and let your slow cooker do all the magic. Vibrant, lycopene-rich cherry tomatoes and fresh corn make summer’s bounty shine all the more in this classic winter dish.

Using calcium-filled dates rather than sugar in this sauce makes it healthier than most barbecue recipes out there. Freezing the tofu helps it really soak up the sweet, spicy sauce. Serve over greens with an Asian dressing for a colorful meal that proves tofu is anything but blah!

Make this Mexican favorite without needing to babysit the veggies over the stove. Bursting with tomatoes and multicolored peppers, these convenient fajitas make getting your daily dose of vitamin C a cinch.

While we’d make this with brown rice for the more fiber, the recipe is still great for warmer weather. The classic Greek flavors of red pepper, olives, feta, parsley, and oregano are perfect as a side dish or meal, hot or cold.

No sketchy mock meats here! This recipe uses tempeh to step in as a vegan substitute for ribs. An unprocessed form of soy, tempeh is also fermented, which means it’s great for promoting gut health. Let it cook with loads of spices and some summer veggies, and the sumptuous results will delight everyone at the table.

They’re cheap, versatile, high in iron, low glycemic… and that’s just the beginning. Our love for lentils runs deep, and this recipe showcases them in a much more creative way than basic soup. Let them hang out for a few hours with some vegetables and spices, and they’ll reduce down to a hearty mixture boasting eight grams of protein per serving—not bad for a meatless meal!

If they can eat curry in the tropical temperatures of Thailand, you can eat it during your summer too. Usual suspects found in the cuisine, like coconut milk, scallions, and soy, come together in this vegan and gluten-free recipe, while the unconventional addition of chickpeas lends some protein to amp up the nutritional profile still further.

Sure, it takes more work than popping open a jar of store-bought sauce, but you won’t regret being able to control the sugar and salt in this produce-packed homemade version. Keep it slightly chunky to give it a rustic flair, and don’t skimp when stirring in the basil—it’s got memory-boosting properties, and this is definitely one meal you won’t want to forget.

Put a Mediterranean spin on a Southern summer favorite, replacing lima beans with cannellinis and tossing in just a sprinkle of feta cheese and Kalamata olives to add a salty bite. You’ll be amazed at how much four hours in a slow cooker can do for the flavors in this dish!

Pizza in a Crock-Pot? Oh yes. Ditch the meat and go for much more season-appropriate ingredients with this Caprese-salad-inspired rendition. All it takes is six ingredients and no worrying about tossing around dough (a skill we have yet to master).

If you’re wary of experimenting with new grains, the slow cooker takes the intimidation factor out by doing all the work for you. Here, barley adds some uniqueness (along with fiber) to these vegetarian tacos along with the usual suspects of black beans and corn. Cool the mixture down with an avocado-Greek yogurt cream topping, and you’re ready for a meat-free fiesta.

If a heap of warm noodles and cheese still sounds like a bit too much when temps outside are simmering into the 90s, try this pasta-free, all-vegetable lasagna instead. With five types of veggies layered with tomato sauce, herbs, and melty cheese, it’ll go a long way to helping you reach that five-a-day recommendation.

If you’re tentative about your dessert-making ability, these scalloped peaches are both impressive and won’t make you break a sweat. If your fruit is especially sweet, try reducing the sugar a bit, and then let the spices and the slow cooker do the rest of the work. Try serving topped with banana ice cream.

The cocktail already takes like dessert, so why not make it into a real one? You’ll get healthy, good-cholesterol-boosting fats from the shredded coconut and coconut milk, plus vitamin C from pineapple. Go ahead and add some rum, we won’t tell.

What better way to bring back memories of summer camp than homemade s’mores? With a full cup of butter and no skimping on the sugar, these confections may not be everyday treats, but cut them into small pieces and savor every messy bite.

Fresh berries are one of the best parts of summer: They’re sweeter than ever and insanely versatile cooking ingredients. In two hours they reduce to a sweet, syrupy goodness with a crumbly topping in this recipe that’s perfect to serve after burgers.

Combining two time-honored summer desserts, this naturally gluten-free creamsicle tapioca pudding gets a nutritional update by using non-dairy coconut milk instead of heavy cream and no added sugars. A few hours of chilling in the refrigerator later, it’s ready for spooning up!

Don’t put baking on the back burner after Memorial Day. The refreshing burst of lemon and mint keeps this pound cake from being too heavy, while silken tofu gives it a velvety texture As the blogger suggests, use whole-wheat pastry flour to up the fiber content and serve with fresh fruit for pound cake that’s about as healthy as you can get.