15 Summer Slow Cooker Dinners That Don’t Heat Up Your Kitchen

Summer slow cooker dinners provide a perfect solution for warm evenings, delivering hearty meals without the heat. Options like Zesty Lemon Garlic Chicken and Tropical Pineapple Pulled Pork are both revitalizing and satisfying. For a comforting vegetarian choice, Creamy Mushroom Risotto shines with rich flavors. Spicy Shrimp Tacos add zest to any gathering, while Mediterranean dishes bring vibrant tastes to the table. Discover more delightful options to keep your kitchen cool and mealtime exciting ahead.

Zesty Lemon Garlic Chicken

Zesty Lemon Garlic Chicken is a revitalizing and flavorful dish perfect for summer nights when you want something light yet satisfying. This zesty and aromatic concoction is ideal for families or gatherings, serving about four people.

With a hands-on preparation time of just 15 minutes and a slow cooking time of 4-6 hours, you can set it and forget it, allowing the vibrant flavors to meld together beautifully in your slow cooker.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 cloves of garlic, minced
• 1 lemon, juiced and zested
• 1/4 cup olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish, optional)
• Lemon slices (for garnish, optional)

Cooking Instructions:

1. In a bowl, mix together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, paprika, salt, and pepper to create a marinade.
2. Place the chicken breasts in the slow cooker and pour the marinade over the top, ensuring the chicken is well-coated.
3. Cover the slow cooker and set it on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and tender.
4. Once cooked, carefully remove the chicken and let it rest for a few minutes before slicing.
5. Serve warm, garnished with chopped fresh parsley and lemon slices if desired.

Variations and Tips:

• For added depth of flavor, consider adding a splash of white wine or chicken broth to the slow cooker with the marinade.
• If you like a little heat, add red pepper flakes to the marinade for a spicy kick.
• Serve the chicken over a bed of rice, quinoa, or alongside a fresh salad for a complete meal.
• Leftovers can be easily shredded and used in sandwiches, wraps, or salads the next day.
• Make sure to monitor the chicken during the cooking process; overcooking can lead to dry chicken.

Check for doneness around the minimum cooking time.

Tropical Pineapple Pulled Pork

Tropical Pineapple Pulled Pork is a flavorful, sweet, and savory dish that brings a taste of the tropics right to your dinner table. This slow-cooked meal is perfect for family gatherings, summer barbecues, or when you simply want an easy weeknight dinner without much fuss. With only a few ingredients and minimal preparation time, you’ll have a delightful dish ready in about 8 hours!

Ingredients:

• 3-4 lbs pork shoulder (also known as pork butt)
• 1 can (20 oz) crushed pineapple, undrained
• 1 cup barbecue sauce (your favorite brand)
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional for spice)
• Hamburger buns (for serving)
• Coleslaw (optional for topping)

Cooking Instructions:

1. Begin by trimming any excess fat from the pork shoulder and cutting it into large chunks if desired for faster cooking.
2. In the bottom of the slow cooker, combine the crushed pineapple (including the juice), barbecue sauce, soy sauce, brown sugar, minced garlic, ginger, cumin, salt, black pepper, and red pepper flakes (if using). Stir to mix well.
3. Place the pork shoulder chunks on top of the sauce mixture in the slow cooker, ensuring they are well coated.
4. Cover the slow cooker and cook on low for 8 hours or high for 4-5 hours, until the pork is tender and easily shreds with a fork.
5. Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the sauce and mix well.
6. Serve the Tropical Pineapple Pulled Pork on hamburger buns and top with coleslaw if desired.

Variations and Tips:

• For a different flavor profile, try adding a splash of sesame oil or some diced jalapeños for added heat.
• This pulled pork can be served in various ways, such as in tacos, over rice, or as a salad topping.
• If you prefer a thicker sauce, you can transfer the sauce to a saucepan after shredding the pork and bring it to a simmer, then thicken it with cornstarch mixed with a little water.
• Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat thoroughly before serving again.

Creamy Mushroom Risotto

Creamy Mushroom Risotto is a comforting and flavorful dish that beautifully combines rich, creamy rice with the earthy taste of mushrooms. This dish is ideal for vegetarians and can easily impress guests at a dinner party, or simply provide a cozy meal at home. Preparation and cooking time is around 5 hours in a slow cooker, with minimal active involvement, making it perfect for a summer evening when you want to relax while your meal cooks away.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup sliced mushrooms (such as cremini or button)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• Fresh parsley, for garnish (optional)

Cooking Steps:

1. In a slow cooker, combine the Arborio rice, vegetable broth, sliced mushrooms, diced onion, and minced garlic.
2. Add the olive oil, dried thyme, salt, and black pepper to the slow cooker and stir well to combine all ingredients.
3. Cover and cook on low for about 4 to 5 hours, or until the rice is tender and absorbed most of the liquid.
4. Once the cooking time is complete, stir in the heavy cream and grated Parmesan cheese until fully incorporated and creamy.
5. Adjust seasoning if necessary, then let the risotto sit for about 10 minutes before serving.
6. Serve warm, garnished with fresh parsley if desired.

Variations and Tips:

• Mushroom Variety: Feel free to mix different types of mushrooms for added flavor. Shiitake or portobello mushrooms can enhance the dish considerably.
• Protein Addition: To make the dish more filling, consider adding cooked chicken or sautéed shrimp during the last 30 minutes of cooking.
• Make It Vegan: Substitute heavy cream with coconut milk or cashew cream and replace Parmesan with nutritional yeast for a vegan version.
• Add Vegetables: Incorporate peas, spinach, or zucchini in the last hour of cooking for additional nutrients and color.
• Stirring: While the slow cooker does the heavy lifting, occasionally stirring the risotto during cooking can enhance the creaminess by releasing starch from the rice. However, this is optional.
• Leftovers: This dish can be stored in the fridge for up to 3 days and reheats well on the stove with a splash of broth or water to restore creaminess.

Spicy Shrimp Tacos

Spicy shrimp tacos are a zesty and flavorful dish that provides a perfect blend of heat and freshness, ideal for seafood lovers looking for a light yet satisfying summer meal. This recipe is perfect for casual gatherings, family dinners, or just a quick weeknight dinner for two.

With a preparation time of about 15 minutes and a slow cooker cooking time of around 3 hours on low, you can have a savory meal ready with minimal effort.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 tablespoons taco seasoning (store-bought or homemade)
• 1 jalapeño, finely chopped
• 1 red bell pepper, diced
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1 cup corn (fresh or frozen)
• 1 lime, juiced
• Salt and pepper, to taste
• Corn or flour tortillas
• Fresh cilantro, for garnish
• Sliced avocado, for serving
• Sour cream or Greek yogurt, for serving

Cooking Steps:

1. In a bowl, combine the shrimp with olive oil, taco seasoning, lime juice, salt, and pepper. Make sure the shrimp is evenly coated.
2. Place the seasoned shrimp in the slow cooker along with the jalapeño, bell pepper, onion, garlic, and corn.
3. Cover and cook on low for 2.5 to 3 hours, just until the shrimp is cooked through and opaque.
4. When done, gently stir the mixture to combine all ingredients. Adjust seasoning if needed.
5. Warm the tortillas either in a pan or in the oven.
6. Assemble the tacos by placing a generous scoop of the shrimp mixture onto each tortilla. Top with sliced avocado, fresh cilantro, and a dollop of sour cream or Greek yogurt.

Variations and Tips:

• If you prefer a milder flavor, use less jalapeño or remove the seeds before chopping.
• Add shredded cabbage or lettuce for extra crunch and freshness.
• Substitute shrimp with fish or chicken if desired – adjust cooking time accordingly.
• Spice it up with additional toppings like diced tomatoes, hot sauce, or mango salsa.
• Serve with a side of lime wedges for added flavor and zest.

Mediterranean Chickpea Stew

This Mediterranean Chickpea Stew is a hearty and nutritious dish that blends aromatic spices and wholesome ingredients, making it perfect for vegetarians, vegans, or anyone looking for a flavorful protein-packed meal.

The stew’s Mediterranean flavors are both invigorating and comforting, ideal for summer evenings when you want a meal that requires minimal effort but delivers maximum taste. Preparation time is approximately 15 minutes, and it can cook in your slow cooker for 4 to 6 hours, allowing the flavors to develop beautifully.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper (red or yellow), diced
• 2 cups vegetable broth
• 1 cup zucchini, diced
• 1 tablespoon olive oil
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish
• Lemon wedges for serving

Cooking Steps:

1. In a large slow cooker, combine the olive oil, chopped onion, and minced garlic. Stir to coat the onion in oil.
2. Add the diced bell pepper, zucchini, chickpeas, diced tomatoes (with their juice), and vegetable broth to the slow cooker.
3. Sprinkle in the ground cumin, smoked paprika, dried oregano, and season with salt and pepper to taste. Stir all ingredients until well combined.
4. Cover the slow cooker and set it to low for 4-6 hours or high for 2-3 hours, until the vegetables are tender and the stew is heated through.
5. Before serving, taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley or cilantro and lemon wedges on the side for an extra burst of flavor.

Variations and Tips:

• For a spicier kick, add a pinch of red pepper flakes or a diced jalapeño.
• Incorporate additional veggies, such as carrots or spinach, to enhance the dish’s nutrition.
• This stew pairs wonderfully with crusty bread or served over cooked quinoa or couscous for a heartier meal.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage. Just reheat before serving.

Blackberry BBQ Ribs

Blackberry BBQ ribs are a mouthwatering summer dish that combines tender, slow-cooked pork ribs with a sweet and tangy blackberry barbecue sauce. Perfect for backyard gatherings or weeknight family dinners, these ribs will impress your guests and satisfy your appetite. Preparation time is about 15 minutes, plus an additional 6-8 hours for cooking in the slow cooker.

Ingredients:

• 2 to 3 pounds of pork ribs (baby back or spare ribs)
• Salt and pepper, to taste
• 1 cup blackberry jam
• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)

Cooking Steps:

1. Start by preparing the ribs. Remove the membrane from the back of the ribs for better flavor absorption and tenderness. Pat the ribs dry with paper towels and season both sides generously with salt and pepper.
2. In a mixing bowl, combine the blackberry jam, ketchup, apple cider vinegar, soy sauce, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, smoked paprika, and cayenne pepper if using. Stir well until combined to create the blackberry BBQ sauce.
3. Place the seasoned ribs in the slow cooker, bone-side down, and pour the blackberry BBQ sauce over the top, making sure that all surfaces of the ribs are coated.
4. Cover the slow cooker and cook on low for 6 to 8 hours, or until the ribs are tender and easily pull apart with a fork.
5. If desired, for a caramelized finish, preheat the oven to broil. After cooking in the slow cooker, transfer the ribs to a baking sheet lined with aluminum foil. Brush additional blackberry BBQ sauce over the ribs and broil in the oven for 3-5 minutes, until the sauce is bubbly and starts to char.
6. Allow the ribs to rest for a few minutes before cutting them into individual portions. Serve with extra blackberry BBQ sauce on the side.

Variations & Tips:

• For a spicy kick, add chopped jalapeños or a dash of hot sauce to the sauce mixture.
• Substitute the blackberry jam with other fruit jams like raspberry or peach for different flavor profiles.
• To make this dish gluten-free, confirm the soy sauce is gluten-free or substitute it with Tamari sauce.
• Serve with classic summer sides like coleslaw, potato salad, or grilled corn on the cob for a complete meal.
• Allow leftovers to cool completely before storing them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Hearty Vegetable Chili

Hearty Vegetable Chili is a warm and satisfying dish that brings together a medley of vegetables, beans, and spices to create a nutritious meal perfect for vegetarians and vegans alike.

This dish is ideal for cozy summer nights, as it requires minimal prep and allows you to enjoy time with your family or guests while the slow cooker does all the work. The total preparation time is about 15 minutes, and the cooking process takes 6-8 hours on low heat, offering a delightful blend of flavors that will keep everyone coming back for more.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 large onion, diced
• 2 bell peppers (red, yellow, or green), diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups vegetable broth
• Olive oil for sautéing (optional)
• Fresh cilantro or parsley for garnish (optional)
• Avocado, lime wedges, and tortilla chips for serving (optional)

Cooking Steps:

1. In a large skillet, heat a splash of olive oil over medium heat (optional). Sauté the diced onions, bell peppers, carrots, and celery for about 5 minutes until they start to soften.
2. Transfer the sautéed vegetables to the slow cooker.
3. Add the black beans, kidney beans, chickpeas, crushed tomatoes, corn, garlic, chili powder, cumin, smoked paprika, salt, and pepper to the slow cooker.
4. Pour in the vegetable broth and give everything a good stir to combine.
5. Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours.
6. Once the cooking time is up, taste and adjust seasonings as necessary.

Variations & Tips:

• For a spicier chili, add diced jalapeños or a pinch of cayenne pepper.
• You can substitute any of the beans or vegetables based on your preferences or what you have on hand.
• For added texture, try throwing in some diced zucchini or squash.
• Serve with your favorite toppings such as avocado slices, chopped cilantro, lime wedges, or crispy tortilla chips for added crunch.
• This chili can also be made ahead of time; it freezes well and can be enjoyed later for a quick meal. Just defrost and reheat as needed.

Honey Mustard Glazed Salmon

Honey Mustard Glazed Salmon is a delightful and healthy dish that offers a perfect balance of sweetness and tanginess, making it an ideal meal for those looking to eat light during the summer months. This dish is perfect for families or anyone who enjoys a flavorful seafood dinner without spending hours in the kitchen.

With a preparation time of just 10 minutes and a slow cooking time of 2 hours, this recipe makes for an easy weeknight meal.

Ingredients:

• 4 salmon fillets
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated (optional)
• Salt and pepper to taste
• Fresh lemon wedges (for serving)
• Chopped parsley or green onions (for garnish)

Cooking Steps:

1. In a small bowl, whisk together honey, Dijon mustard, soy sauce, olive oil, minced garlic, and grated ginger (if using) until well combined.
2. Season the salmon fillets with salt and pepper, and place them in the slow cooker.
3. Pour the honey mustard sauce over the salmon fillets, making sure they are evenly coated.
4. Cover the slow cooker and cook on low heat for approximately 2 hours, or until the salmon flakes easily with a fork and is cooked through.
5. Once done, carefully remove the salmon fillets from the slow cooker and place them on a serving dish.
6. Drizzle with any remaining sauce and garnish with chopped parsley or green onions.
7. Serve immediately with fresh lemon wedges on the side.

Variations and Tips:

• For added flavor, you can marinate the salmon in the honey mustard mixture for 30 minutes to an hour before cooking.
• This recipe also works well with other types of fish, such as trout or tilapia.
• Serve the salmon over a bed of quinoa, rice, or roasted vegetables to make a complete meal.
• For a spicy kick, add a dash of red pepper flakes or swap the Dijon mustard for a spicy mustard variety.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and are great cold in salads or wraps.

Southwest Chicken Tortilla Soup

Southwest Chicken Tortilla Soup is a hearty and flavorful dish that combines tender chicken, vibrant vegetables, and zesty seasonings, perfect for warm summer evenings.

This delightful soup is ideal for families or gatherings, providing a nutritious meal in no time. With a preparation time of just 15 minutes and a slow cooking time of 6-8 hours, this recipe allows you to set it and forget it, making it an easy choice for busy days.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (28 oz) diced tomatoes (with juices)
• 1 bell pepper, diced (any color)
• 1 onion, diced
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped (optional)
• 1-2 teaspoons chili powder (to taste)
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 4 cups chicken broth
• Tortilla strips (for serving)
• Shredded cheese (for topping)
• Avocado, diced (for topping)
• Lime wedges (for serving)

Cooking Steps:

1. In the bottom of your slow cooker, place the boneless chicken breasts.
2. Add the black beans, corn, diced tomatoes (with their juices), diced bell pepper, diced onion, and minced garlic on top of the chicken.
3. Sprinkle the chili powder, cumin, smoked paprika, salt, and pepper over the ingredients.
4. Pour the chicken broth into the slow cooker, covering all the ingredients.
5. Stir gently to combine without disturbing the chicken too much.
6. Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through and tender.
7. Once finished, shred the chicken directly in the slow cooker using two forks, mixing it back into the soup.
8. Stir in chopped cilantro if desired, and let it sit for a few minutes before serving.
9. Serve hot, topped with tortilla strips, shredded cheese, diced avocado, and lime wedges.

Variations and Tips:

• For a spicier version, add diced jalapeños or a splash of hot sauce.
• Substitute the chicken breasts with thighs for a richer flavor.
• For a vegetarian option, omit the chicken and use vegetable broth, adding more beans and vegetables such as zucchini or carrots instead.
• Serve with crusty bread or a side salad for a complete meal.
• Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for later use.

Sweet and Sour Teriyaki Meatballs

Sweet and Sour Teriyaki Meatballs are a delightful fusion dish that brings together the savory flavors of teriyaki and the tangy essence of sweet and sour sauce. This dish is perfect for busy families looking for a simple, hearty meal that’s easy to prepare in a slow cooker, allowing you to enjoy more time outdoors in the summer.

With a prep time of only 15 minutes and a slow cooking time of 4 to 6 hours, you can come home to a delicious dinner ready to be served.

Ingredients:

• 1 pound ground beef or turkey
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 egg
• 1 tablespoon soy sauce
• 1 teaspoon ginger, grated
• Salt and pepper to taste
• 1 cup teriyaki sauce
• 1 cup canned pineapple chunks (with juice)
• 1 bell pepper, chopped
• 1 carrot, sliced
• Green onions, chopped (for garnish)

Cooking Steps:

1. In a large bowl, combine ground beef or turkey, breadcrumbs, onion, garlic, egg, soy sauce, ginger, salt, and pepper. Mix until well combined.
2. Form the mixture into small meatballs, about 1 inch in diameter, and place them on a plate.
3. In the slow cooker, combine the teriyaki sauce, pineapple chunks (with juice), bell pepper, and carrot.
4. Carefully add the meatballs to the slow cooker, gently pushing them into the sauce mixture.
5. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the meatballs are cooked through and sauce is bubbly.
6. Once done, serve the meatballs over rice or noodles, and garnish with chopped green onions.

Variations & Tips:

• For a healthier option, substitute ground turkey with ground chicken or a plant-based meat alternative.
• Add more veggies like broccoli or snap peas for added nutrients and color.
• If you prefer a spicier kick, consider adding a teaspoon of sriracha sauce to the teriyaki mix.
• Serve with a sprinkle of sesame seeds for added texture and flavor.
• You can double the recipe if serving a larger crowd, just make sure your slow cooker is sufficiently sized.
• Leftovers can be stored in an airtight container and make for great meal prep for lunches throughout the week.

Herb-Crusted Beef Roast

An herb-crusted beef roast is the perfect summer slow cooker dish that brings the comforting taste of a hearty roast without heating up your kitchen.

Ideal for family dinners or small gatherings, this dish is flavorful, tender, and can serve as a centerpiece for any meal. With a preparation time of just 15 minutes before letting the slow cooker do all the work, you can enjoy a delicious dinner while spending time with loved ones or enjoying summer activities.

Ingredients:

• 3-4 lb beef roast (chuck or round)
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 teaspoons garlic powder
• 1 tablespoon dried rosemary
• 1 tablespoon dried thyme
• 1 tablespoon dried parsley
• 1 cup beef broth or red wine
• 2 medium onions, chopped
• 4-5 carrots, chopped
• 4-5 potatoes, quartered

Cooking Instructions:

1. Start by rubbing the beef roast with olive oil, salt, pepper, garlic powder, rosemary, thyme, and parsley until evenly coated.
2. In the slow cooker, place the chopped onions, carrots, and potatoes at the bottom.
3. Pour the beef broth or red wine over the vegetables.
4. Lay the herb-crusted beef roast on top of the vegetables in the slow cooker.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and easily pulls apart with a fork.
6. Once cooked, remove the roast from the slow cooker and let it rest for 10-15 minutes before slicing.
7. Serve the roast slices with the vegetables and spoon the cooking juices over the top.

Variations and Tips:

• For a spicier kick, add crushed red pepper flakes or paprika to the seasoning mix.
• If you prefer a different herb profile, feel free to experiment with herbs like oregano or basil.
• To make it a complete meal, you can add other vegetables like bell peppers, squash, or mushrooms.
• Leftovers can be used in sandwiches, salads, or soups, providing versatility for the week ahead.
• If you want to thicken the juices for a gravy, remove the cooking liquid and simmer it on the stove, then mix in a cornstarch slurry.

Thai Red Curry Vegetables

Thai Red Curry Vegetables is a vibrant and flavorful vegetarian dish that combines a medley of fresh vegetables in a rich, aromatic red curry sauce.

Perfect for a family dinner or meal prep for a busy week, this dish takes about 10 minutes to prepare and cooks slowly in the slow cooker for 4-6 hours, allowing the flavors to meld beautifully.

It’s a fantastic option for those looking for a healthy, plant-based dinner that doesn’t compromise on taste.

Ingredients

• 2 cups of bell peppers (sliced)
• 1 cup of carrots (sliced)
• 1 cup of zucchini (sliced)
• 1 cup of snow peas
• 1 can (14 oz) of coconut milk
• 3 tablespoons of red curry paste
• 2 tablespoons of soy sauce
• 1 tablespoon of brown sugar
• 1 tablespoon of lime juice
• 2 cloves of garlic (minced)
• Fresh basil or cilantro (for garnish)
• Cooked jasmine rice (for serving)

Cooking Steps

1. In a slow cooker, combine the sliced bell peppers, carrots, zucchini, and snow peas.
2. In a separate bowl, whisk together the coconut milk, red curry paste, soy sauce, brown sugar, lime juice, and minced garlic until well blended.
3. Pour the curry mixture over the vegetables in the slow cooker, ensuring all the veggies are coated.
4. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the vegetables are tender.
5. Once cooked, give the curry a gentle stir to mix the flavors before serving.
6. Serve hot over cooked jasmine rice, and garnish with fresh basil or cilantro.

Variations and Tips

• Vegetable Choices: Feel free to substitute or add other vegetables such as broccoli, cauliflower, or eggplant based on seasonal availability or personal preference.
• Protein Boost: For added protein, you can include tofu or chickpeas in the slow cooker.
• Heat Level: Adjust the spice level by using more or less red curry paste or adding a sliced chili pepper for heat.
• Creaminess: For a creamier texture, consider adding an extra can of coconut milk toward the end of the cooking time.
• Leftovers: This dish can be stored in the refrigerator for up to 3 days and it tastes even better the next day as the flavors deepen.

Garden Ratatouille

Garden Ratatouille is a vibrant and healthy summer dish that celebrates the fresh flavors of seasonal vegetables. This rustic French recipe is perfect for vegetarians, and it serves as a fantastic side or a main course that can be enjoyed by the entire family. With a preparation time of about 20 minutes and a slow cooking duration of 4-8 hours, this dish allows you to enjoy the abundance of summer produce with minimal effort.

Ingredients:

• 1 medium eggplant, diced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 bell pepper (red or yellow), chopped
• 1 onion, diced
• 3 cups tomatoes, chopped (canned or fresh)
• 3 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh basil, for garnish

Cooking Steps:

1. Prep the Vegetables: Begin by washing all the vegetables thoroughly. Dice the eggplant, zucchini, yellow squash, bell pepper, and onion into bite-sized pieces. Mince the garlic and chop the tomatoes if using fresh.
2. Layer Ingredients in Slow Cooker: In a slow cooker, begin layering the vegetables. Start with the eggplant, followed by zucchini, yellow squash, bell pepper, onion, and garlic. Finally, add the chopped tomatoes on top.
3. Season: Sprinkle the dried oregano, thyme, red pepper flakes (if using), salt, and pepper over the layered vegetables. Drizzle the olive oil on top for extra flavor.
4. Slow Cook: Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours. The vegetables should become tender and meld together beautifully.
5. Garnish and Serve: Once cooked, give the ratatouille a gentle stir. Taste for seasoning adjustments, and serve hot. Garnish with fresh basil before serving.

Variations and Tips:

• Add Protein: To make the dish heartier, consider adding chickpeas or white beans for extra protein and texture.
• Herbs and Spices: Feel free to experiment with different herbs such as rosemary or Italian seasoning for a unique twist. Fresh herbs can be added right before serving for a burst of flavor.
• Serving Suggestions: Garden Ratatouille pairs well with crusty bread, over pasta, or as a filling in wraps. You can also serve it with grilled meats or tofu for a complete meal.
• Make Ahead: This dish can be made ahead of time and stored in the fridge for up to 3 days. The flavors will deepen and develop further after a day in the fridge.
• Freezing: Ratatouille freezes well. Portion it into airtight containers and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Enjoy this easy, comforting dish that brings the taste of summer right to your table!

Easy Chicken and Rice

Easy Chicken and Rice is a comforting and satisfying slow cooker dish that’s perfect for busy weeknights or family gatherings.

This one-pot meal combines tender chicken with fluffy rice and a medley of seasonings and vegetables, making it a hit for both kids and adults alike. With just 15 minutes of preparation time, this dish can be set to cook while you go about your day, allowing you to return home to a warm and delicious meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups chicken broth
• 1 cup long-grain rice
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 tablespoon olive oil

Cooking Steps:

1. In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 2-3 minutes.
2. Place the chicken breasts at the bottom of the slow cooker. Season them with salt, pepper, paprika, and thyme.
3. Add the sautéed onion and garlic over the chicken.
4. Sprinkle the rice over the chicken and then add the frozen mixed vegetables.
5. Pour the chicken broth over all the ingredients in the slow cooker, ensuring the rice is fully submerged.
6. Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the rice is tender.
7. Once cooked, shred the chicken with two forks and mix everything together. Taste and adjust seasoning if necessary before serving.

Variations and Tips:

• For added flavor, consider marinating the chicken in your favorite spices or sauces prior to cooking.
• You can substitute the chicken breasts with thighs for a juicier texture.
• Experiment with different vegetables such as bell peppers, broccoli, or mushrooms to customize the dish.
• For a creamy version, you can stir in half a cup of sour cream or cream cheese at the end of the cooking time.
• Make sure to check the rice liquid level before serving; if it seems too dry, add a bit more chicken broth and stir well.

Italian Sausage and Peppers

Italian Sausage and Peppers is a vibrant and flavorful dish perfect for summer gatherings or cozy weeknight dinners. This easy-to-make recipe offers a delightful combination of savory Italian sausage, sweet bell peppers, and zesty onions, all cooked low and slow to melt the flavors together.

Ideal for families or a casual get-together, this dish requires about 15 minutes of prep time followed by hours of hands-off cooking, allowing you to enjoy your time while it simmers.

Ingredients:

• 1 pound Italian sausage (mild or spicy, according to preference)
• 2 large bell peppers (any color, sliced)
• 1 large onion (sliced)
• 3 cloves garlic (minced)
• 1 can (14.5 oz) diced tomatoes (with juices)
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)
• 1 tablespoon olive oil
• Fresh basil (for garnish, optional)
• Sub rolls or crusty bread (for serving, optional)

Cooking Instructions:

1. Prep the Ingredients: In a skillet over medium heat, brown the Italian sausages for about 5-7 minutes, turning occasionally until they are nicely caramelized on the outside.

This step adds extra flavor but can be skipped if you want to save time.

2. Combine in Slow Cooker: In the slow cooker, combine the sliced bell peppers, onion, and minced garlic. Lay the browned sausages on top of the vegetables.

3. Add Remaining Ingredients: Pour the diced tomatoes over the sausages and vegetables. Sprinkle with Italian seasoning, salt, black pepper, and red pepper flakes if using. Drizzle with olive oil.

4. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the sausages are cooked through and vegetables are tender.

5. Serve: Once cooked, stir the contents, and serve hot. You can spoon the sausage and pepper mixture into sub rolls for a delicious sandwich or serve it over rice or pasta for a hearty meal. Garnish with fresh basil if desired.

Variations and Tips:

• Sausage Alternatives: Feel free to use turkey or chicken sausage for a lighter option while still packing tons of flavor.
• Vegetable Additions: Add zucchini, mushrooms, or corn for additional vegetable goodness.
• Spicy Kick: Customize the heat by choosing spicy Italian sausage or adding more red pepper flakes.
• Storage: Leftovers can be refrigerated in an airtight container for 3-4 days, and the dish freezes well for up to 3 months.
• Serving Suggestions: Pair with a side salad or other summer sides like grilled corn on the cob for a complete meal.