55 Simple Dump And Go Easy Crockpot Dinners For Summer Nights

1) Saucy BBQ Chicken Sandwiches

This one is my go to when I need dinner ready with almost no thought. Throw boneless skinless chicken breasts into the crockpot with a jar of barbecue sauce and a chopped sweet onion. Cook on low for about 8 hours. Shred the chicken, pile it onto hamburger buns, and dinner is done. I like serving it with chips, coleslaw, or cold watermelon on the side. For extra flavor, season the chicken with pepper, garlic, and salt before cooking, or add a splash of liquid smoke. Prep takes 10 minutes, and it feeds 4 to 6 people.

2) Slow Cooked BBQ Ribs

No grill? No problem. These ribs come out tender and sticky right in the crockpot. Season 3 pounds of pork spareribs with salt and pepper, place them over a diced onion in the slow cooker, then pour an 8 ounce jar of barbecue sauce over the top. Cook on low for 8 to 10 hours. Serve with corn on the cob, coleslaw, or potato salad. Want to switch it up? Try beef ribs with raspberry chipotle sauce, Cajun seasoning, and garlic powder. Prep is 10 minutes, and it serves 4 to 6.

3) Ginger Ale Pulled Pork

Ginger ale does something magical to pork shoulder. It tenderizes the meat and adds a subtle sweetness. You need a 4 pound pork roast, 2 large sliced onions, 1 cup of ginger ale, and an 18 ounce bottle of barbecue sauce. Cook the pork and onions in the ginger ale on low for 12 hours. Shred the meat, return it to the pot with the barbecue sauce, and cook another 4 to 6 hours. Serve on buns. It makes enough for 10 people, so it’s great for a crowd. You can swap the ginger ale for apple cider vinegar or apple juice. Total cook time is 16 to 18 hours on low.

4) Cola BBQ Pork Roast

Cola and barbecue sauce create a sweet, smoky pulled pork that disappears fast. Place a pork roast in the crockpot with 1.5 cups of cola. Cook on low for 12 hours. Shred the pork, then mix it with an 8 ounce bottle of barbecue sauce and a little extra cola. Cook another 5 to 6 hours. This big batch feeds 8 to 10 people. For a smaller version, use a 2 pound roast with Kraft Original sauce and add sliced onions on top. Prep is 10 minutes; total cook time is 17 to 18 hours on low.

5) Country Style Ribs With Barbecue Sauce

Country style ribs are meaty, forgiving, and perfect for the slow cooker. Toss 4 to 5 pounds of ribs into the crockpot with an 18 ounce bottle of BBQ sauce, one chopped onion, and a pinch of salt and pepper. Coat the ribs well and cook on low for 6 to 8 hours. Serve with baked beans, corn, or sliced cucumbers. Want heat? Add chipotle peppers and serve the meat in buns. Prep takes 10 minutes, and it serves 4 to 6.

6) Low Fuss BBQ Chicken

This might be the simplest recipe in the lineup. Place 4 boneless skinless chicken breasts in the slow cooker with 1.5 cups of barbecue sauce and one diced red onion. Cook on low for 6 to 8 hours. Serve the chicken whole or shredded, on toasted buns or over a big summer salad. I love using Jack Daniel’s Traditional or Sweet Baby Ray’s sauce here. Prep is 5 minutes. It serves 4.

7) Hawaiian Pineapple Chicken

Sweet, tropical, and incredibly easy. Combine 2 to 3 pounds of boneless skinless chicken breasts with a can of pineapple slices, a can of mandarin oranges, brown sugar, lemon juice, salt, and ground ginger. Cook on low for 4 to 5 hours. Serve over rice with the fruit sauce spooned on top. For extra crunch, add teriyaki sauce and finish with toasted coconut and pecans. Prep is 10 minutes, and it serves 6 to 8. If you love this Hawaiian twist, try my easy crockpot Hawaiian BBQ chicken for another tropical favorite.

8) Peach Crockpot Pork Chops

Pork chops and peaches are a summer match made in heaven. Brown 6 pork chops, then layer them in the crockpot with a can of peaches. Mix brown sugar, cinnamon, an 8 ounce can of tomato sauce, apple cider vinegar, and the peach syrup, then pour it around the chops. Cook on low for 4 to 6 hours. Serve with rice, couscous, or greens. For a thicker sauce, use boneless loin chops and add tapioca starch. Prep is 10 minutes, and it serves 4 to 6.

9) Summer Vegetarian Chili

This chili is packed with beans, corn, zucchini, bell peppers, and spices. Saute the onion, garlic, and peppers first, then add everything to the slow cooker: black bean soup, kidney beans, garbanzo beans, vegetarian baked beans, tomato puree, corn, zucchini, celery, diced chilies, jalapenos, chili powder, cumin, parsley, oregano, basil, and cilantro. Cook on low for 6 hours. Serve with tortilla chips, cornbread, or avocado. It serves 8. Add serrano peppers or extra garlic for more heat.

10) Crockpot Jambalaya

Louisiana flavor without standing over a hot stove. Add boneless skinless chicken breasts, green peppers, onion, celery, garlic, whole tomatoes, tomato paste, beef broth, parsley, basil, oregano, Tabasco, cayenne, and salt to the slow cooker. Cook on low for 8 hours. During the last 20 minutes, stir in raw shrimp. Fold in cooked rice just before serving. Serve with extra hot sauce. You can also add smoked ham, sausage, crab, or oysters, and a sprinkle of Tony Chachere’s Creole Seasoning. Prep is 10 minutes, and it serves 6.

11) Smoky Slow Cooker Chicken

A whole chicken cooked with liquid smoke tastes like it came off the grill. Place the chicken breast side down in the crockpot and pour 1/4 cup of liquid smoke over it. Cook on low for about 10 hours. Serve with corn salad, buns, or roasted vegetables. A little liquid smoke goes a long way, so measure carefully. For chicken breasts, use six large breasts with liquid smoke and Worcestershire sauce, cooked on high for about 3 hours. Prep is 10 minutes.

12) Chicken Cacciatore Without the Oven

This Italian classic adapts beautifully to the slow cooker. Place 3 pounds of cut chicken over a sliced onion in the crockpot. Mix tomato paste, sliced mushrooms, green bell pepper, garlic, oregano, basil, celery powder, salt, dry white wine, olive oil, and crushed red pepper flakes, then pour over the chicken. Cook on low for 7 to 9 hours (or high for 3 to 4 hours). Serve with pasta, rice, or crusty bread. For a leaner option, use skinless chicken thighs. Prep is 5 minutes, and it serves 4.

Frequently Asked Questions

Why the Slow Cooker Beats Heating the House in Summer

Using a slow cooker in summer keeps your kitchen cool because all the heat stays inside the pot, not radiating into your house. That alone makes it worth it. Plus, the timing is incredibly flexible. You can prep everything the night before, stash the insert in the fridge, and plug it in before you leave for work or head to the pool. Add what needs adding, leave it alone, and come back to dinner.

Here are a few tips I have learned the hard way:

• Keep liquids in check. Slow cookers trap moisture, so reduce added liquids compared to stovetop recipes.
• Add vegetables late. Tender summer veggies like zucchini, bell peppers, and corn should go in during the last hour so they don’t turn to mush.
• Finish with fresh. Stir in fresh herbs like basil, cilantro, or parsley just before serving. Brighten the plate with a cold side like slaw, cucumber salad, or fruit salsa.
• Cook rice and pasta separately. They turn gummy in the slow cooker. Make them on the stove and serve alongside.
• Use the warm setting. If you are eating outside or people arrive at different times, switch to warm and let everyone serve themselves straight from the crockpot.

For more inspiration, check out easy crockpot summer dinners on Allrecipes, easy weeknight crockpot dinners from Food Network, and simple dump crockpot meals from Southern Living. Also, for lighter summer meals, take a look at these healthy Mediterranean crockpot dinners.