The kids are curious what you are cooking, and the kitchen is hot. You need set it and forget it recipes to feed everyone. I have 25 of these summer recipes to keep you out of the kitchen and have BBQ chicken, or creamy tomato basil soup, and have the family eat dinner.
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Dinner is handled every Sunday
Get 5 easy family dinners, printable recipe cards, and one grocery list. Simple meals, normal ingredients, no more starting from zero at 5pm.
The most useful sentence is: I’ll show you easy, family-approved slow-cooker recipes that save time, lower the temperature in the kitchen, and satisfy picky eaters. I try to keep instructions short so you can grab a recipe, throw it in the slow cooker, and run out the door to the next soccer practice.
1) Slow-Cooker Shredded BBQ Chicken Sandwiches
Ingredients Â
MethodÂ
- Season chicken with salt, pepper, paprika, and garlic powder. Place in slow cooker.
- Whisk barbecue sauce, broth, brown sugar, and Worcestershire; pour over chicken.
- Cook on low 4–5 hours or high 2–3 hours until chicken shreds easily.
- Remove chicken, shred with two forks, then return to sauce and stir to coat.
- Serve on buns and top with coleslaw or pickles if you like.
This is shredded chicken that is tangy and juicy. While you get ready to tackle the homework and backpacks, this stays warm. I like to do this on busy days when I need a dinner that is ready and requires no effort from me at the end of the day. There are literally zero last-minute decisions to be made regarding this recipe. The kids can eat it straight off the spoon, and the partner will ask for seconds, and that is how I know it is a hit.
Crock-Pot 6 Quart Programmable Slow Cooker
Check Price2) Crockpot Creamy Tomato Basil Soup
Ingredients Â
MethodÂ
- Sauté onion and garlic in a skillet with olive oil until soft, about 4 minutes.
- Add onions, garlic, crushed tomatoes, broth, sugar, salt, and pepper to the crockpot.
- Cook on low for 4–6 hours, or high for 2–3 hours.
- Stir in cream and basil, then blend with an immersion blender until smooth.
- Taste and adjust seasoning before serving.
This soup tastes smooth and tangy, a bit like summer in a bowl. This is the type of food you want to have when you need something warm, but still want to keep it light after soccer practice or on a rainy day. My kids love to eat it with grilled cheese and ask for more, which is always the best outcome.
3) Dump-and-Go Taco Chili
Ingredients Â
MethodÂ
- Brown meat with onion in a skillet, drain excess fat, then transfer to slow cooker.
- Add beans, corn, diced tomatoes, tomato sauce, taco seasoning, and broth. Stir to combine.
- Cook on low 4–6 hours or high 2–3 hours until flavors meld.
- Taste and season with salt and pepper. Serve with cheese, sour cream, or chips.
This is super simple, and forgiving if you forget an ingredient or two. It uses pantry staples, so I usually double batch it since we have leftovers. It’s smoky and tomato-y, so it’s a perfect meal for taco night, spoon it over rice, or eat it with tortilla chips. It’s a perfect meal for taco night. It only takes a couple minutes to prep, so I can throw it in the slow cooker and forget it while I bring my kids to practice.
4) Slow-Cooker Greek Lemon Chicken with Potatoes
Ingredients Â
MethodÂ
- Season chicken with salt, pepper, and oregano.
- Toss potatoes with olive oil and a pinch of salt.
- Put potatoes in slow cooker and nestle chicken on top.
- Whisk broth, lemon juice, and garlic; pour over chicken.
- Cook on low 4–5 hours or high 2–3 hours until chicken reaches 165°F.
- Spoon sauce over servings and sprinkle parsley if using.
This has a warm and inviting feeling. The lemony chicken with potatoes and a sprinkle of oregano softens the herbs, and I find it calming. The slow cooker does all the work while I attend to my kids. They like the sauce so I make sure to double the recipe. It’s nothing complex either, just chicken, some potatoes, water and seasoning, done.
5) Crockpot Teriyaki Pineapple Pork
Ingredients Â
MethodÂ
- Season pork with salt and pepper and place in crockpot.
- Whisk pineapple juice, soy sauce, brown sugar, rice vinegar, ginger, and garlic; pour over pork.
- Add pineapple chunks on top.
- Cook on low 6–8 hours or high 3–4 hours until pork shreds easily.
- Remove pork; shred with forks and return to crockpot.
- Stir cornstarch slurry into crockpot; cook 10–15 minutes until sauce thickens.
- Serve over rice and top with green onions.
Slower cooker pork is a sweet and savory dish with zero complaints from kids or adults. I make it when sports and piano scheduele overlap and I forget to thaw meat. The smell is brown sugar, and soy sauce, and it calms down everyone in the house. Everyone eats it.
6) Slow-Cooker Butter Chicken (kid-friendly mild)
Ingredients Â
MethodÂ
- Put chicken, yogurt, tomato sauce, onion, butter, and spices in the slow cooker. Stir to combine.
- Cook on LOW for 4–5 hours or HIGH for 2–3 hours, until chicken is tender.
- Stir in heavy cream and heat 10 more minutes. Taste and adjust salt.
- Serve over rice and sprinkle with cilantro if you like.
When I made this last Tuesday everyone in the family could smell it and it was like we were in a bakery. Even spicy and picky eaters usually ask for seconds when they eat this dish because the sauce is creamy and dull. I need something easy to cook while I attend to my kids. I find it’s a win on weeknights when everyone asks for it.
7) Crockpot Vegetarian Lentil Curry
Ingredients Â
MethodÂ
- Add lentils, onion, garlic, ginger, tomatoes, coconut milk, broth, curry powder, cumin, and salt to the crockpot.
- Stir once to combine. Cover and cook on low for 6–7 hours or high for 3–4 hours.
- Stir in spinach and lemon juice in the last 10 minutes. Taste and adjust salt.
- Serve over rice or with naan.
This lentil curry has a warm and slightly tangy taste. I prepare it on hectic school nights when I need an effortless dinner. My children typically enjoy it over rice and request additional servings, which I view as a victory.
8) Slow-Cooker Hawaiian Chicken and Rice
Ingredients Â
MethodÂ
- Season chicken with salt, pepper, garlic, and onion powder. Brown quickly in a skillet if you have 10 minutes.
- Place chicken in slow cooker and pour pineapple with juice over it. Add soy sauce and brown sugar; stir gently.
- Cook on low 3 hours or high 1.5–2 hours, until chicken is tender.
- Remove chicken, shred with two forks, then return to cooker. Stir in rinsed rice and chicken broth.
- Cook on low 45–60 minutes, until rice is tender. Add frozen peas in last 10 minutes. Adjust salt.
This is sweet and tangy chicken paired with soft rice, which the kids actually eat without any complaints. I prepare this on hectic soccer nights when I need a meal that is hands-off but still a bit special. The sauce is just pineapple, soy, and a bit of brown sugar; nothing fancy, just dependable.
9) Crockpot Salsa Verde Chicken Tacos
Ingredients Â
MethodÂ
- Place chicken in crockpot and pour salsa verde and chicken broth over it.
- Sprinkle cumin, garlic powder, and salt on top.
- Cook on low 4–5 hours or high 2–3 hours until chicken shreds easily.
- Shred chicken with two forks in the pot and stir to coat with sauce.
- Warm tortillas and fill with shredded chicken; top as you like.
This one cooks itself and you can wrangle backpacks and practice the piano. The shredded chicken is tangy from salsa verde and soft enough for little mouths. I prepare this when I need to have dinner ready quickly and have kids who refuse to eat anything complicated.
10) Slow-Cooker Creamy Corn and Ham Chowder
Ingredients Â
MethodÂ
- Add corn, ham, potatoes, onion, broth, butter, and thyme to slow cooker.
- Cook on low for 4–5 hours or high for 2–3 hours, until potatoes are tender.
- Stir in half-and-half and season with salt and pepper.
- Use a potato masher to mash some potatoes for a thicker texture.
- Cook 10 more minutes, then taste and adjust seasoning.
With sweet corn and savory ham this chowder is warm and comforting. I prepare this on busy nights when I am juggling carpools and homework. My children eat it and it reheats well for lunch the next day.
11) Crockpot Beef Stroganoff for Busy Nights
Ingredients Â
MethodÂ
- Brown beef in a skillet in two batches, then transfer to the crockpot.
- Add onion, mushrooms, beef broth, Worcestershire, garlic powder, salt, and pepper. Stir.
- Cook on low 6–8 hours or high 3–4 hours until beef is tender.
- Whisk cornstarch and cold water; stir into crockpot. Cook on high 15–20 minutes until thickened.
- Turn off heat and stir in sour cream. Serve over cooked egg noodles.
For creamy beef stroganoff I wait until the last second to prepare it. It tastes delicious and like it has been cooking for hours, and I prepare it on school nights when soccer practice is delayed and everyone is starving. The children eat the noodles and I sneak in some mushrooms without them knowing.
12) Slow-Cooker BBQ Bourbon Pulled Pork
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Ingredients Â
MethodÂ
- Trim excess fat from pork and rub with salt, pepper, and smoked paprika.
- Place sliced onion in slow cooker and set pork on top.
- Whisk BBQ sauce, apple cider, bourbon, brown sugar, and Worcestershire; pour over pork.
- Cook on low 8 hours or high 4–5 hours, until pork shreds easily.
- Remove pork, shred with forks, and stir back into sauce.
- Serve on buns with extra sauce and pickles if you like.
With a sweet, smoky, and slightly spicy odor from the bourbon, I prepare this when I want to make dinner without using much effort after soccer and piano practice. The kids eat it in burger buns and I save the rest for lunch.
13) Crockpot Thai Peanut Chicken Noodles
Ingredients Â
MethodÂ
- Put chicken, peanut butter, soy sauce, honey, vinegar, lime, garlic, ginger, and red pepper flakes in slow cooker.
- Cook on low 4 hours or high 2 hours until chicken shreds easily.
- Shred chicken with two forks in the crockpot and stir to coat with sauce.
- Soak rice noodles per package directions, then add to crockpot with carrots and green onions.
- Stir gently and let sit 10 minutes so noodles absorb sauce. Top with cilantro.
This is chicken that is kind of sweet with soft noodles and a slight lime tang. I make it when the after school activities eat my afternoon. Kids eat it with chopsticks and get sauce all over their face, I do not judge.
14) Slow-Cooker Ratatouille with Cannellini Beans
Ingredients Â
MethodÂ
- Toss eggplant with 1 tbsp olive oil and a pinch of salt. Spread on a sheet and roast 15 minutes at 425°F if you want less liquid; skip roasting to save time.
- Add all vegetables, garlic, tomatoes, tomato paste, beans, oregano, basil, salt, pepper, and remaining oil to the slow cooker. Stir to combine.
- Cook on low 4–5 hours or high 2–3 hours until veggies are tender. Stir once halfway.
- Taste and adjust salt. Serve over rice or with crusty bread.
This veggie stew tastes bright and homey. Make this on a hot evening when you want dinner without standing over the stove. My kids eat around the edges, and I eat the middle. It stretches a little to feed everyone and cleans up fast.
15) Crockpot Mexican Street Corn Casserole
Ingredients Â
MethodÂ
- Spray crockpot with cooking spray.
- Combine cream cheese, sour cream, mayonnaise, lime juice, chili powder, paprika, salt, and pepper in a bowl; stir until smooth.
- Stir in corn, green chiles, and half the cheese. Transfer to crockpot.
- Cook on low 2–3 hours or until hot and bubbly.
- Stir, top with remaining cheese and cilantro, then let melt 5 minutes before serving.
In our household, we enjoy chiles, so I sellotape chiles to most of our meals, I also use chiles in this meal. The kids also enjoy this and we encourage our children to eat this chicken and chiles dish, even if they have to eat the chicken to get to it. It is sold as a dip because it is incredibly addicting.
16) Slow-Cooker Lemon Garlic Chicken and Orzo
Ingredients Â
MethodÂ
- Season chicken with salt, pepper, and oregano. Put in slow cooker and drizzle with olive oil.
- Whisk broth, lemon juice, and garlic. Pour over chicken. Top with lemon slices.
- Cook on low 3–4 hours or high 1.5–2 hours. Shred chicken or leave whole.
- Stir in orzo and spinach. Cook on high 20–30 minutes until orzo is tender.
- Taste and adjust salt. Garnish with parsley and extra lemon.
I also enjoy making my kids food that my kids find fun to eat. The kids also enjoy this and we encourage our kids to eat this chicken and chiles dish, even if they have to eat the chicken to get to it. It is sold as a dip because it is incredibly addicting.
17) Crockpot White Chicken Enchilada Soup
Ingredients Â
MethodÂ
- Place chicken, onion, garlic, green chiles, corn, spices, and broth in the crockpot.
- Cook on low for 4–5 hours or high for 2–3 hours until chicken shreds easily.
- Remove chicken, shred with forks, and return to pot.
- Stir in sour cream, shredded cheese, and lime juice until smooth. Heat 10 more minutes.
- Taste and adjust salt and pepper. Serve with chips, cilantro, or avocado.
During the busy week of driving the kids to and from soccer and ballet, etc., I enjoy making warm meals for the kids, such as this creamy delicious soup that also contains shredded chicken and green chiles and is also a little tangy from lime juice and also warms the kids quickly.
18) Slow-Cooker Sausage, Peppers, and Potatoes
Ingredients Â
MethodÂ
- Toss sausage, potatoes, peppers, and onion in the slow cooker.
- Drizzle olive oil and pour in chicken broth.
- Sprinkle oregano, garlic powder, salt, and pepper.
- Stir once to combine.
- Cook on low for 6–7 hours or high for 3–4 hours, until potatoes are tender.
- Stir before serving and taste for seasoning.
This is a warm soup that can easily be made on a busy weeknight and that even picky eaters can be pleased. The sausage is delicious, the peppers are sweet and all of the potatoes will soak up all of the tasty juices. This is also the same recipe I made for the past week when my kids had ballet practice and everyone was starving.
19) Crockpot Summer Vegetable Minestrone
Ingredients Â
MethodÂ
- Heat olive oil in a skillet over medium heat and sauté onion, carrots, and celery 4–5 minutes.
- Transfer veggies to slow cooker and add zucchini, squash, garlic, tomatoes, broth, beans, oregano, and basil. Stir.
- Cook on low 4–5 hours or high 2–3 hours until vegetables are tender.
- Stir in pasta and cook 15–20 minutes on high until pasta is done.
- Add spinach, season with salt and pepper, then ladle into bowls and top with Parmesan if you like.
During the busy week of driving the kids to and from soccer and ballet, etc., I enjoy making warm meals for the kids, such as this creamy delicious soup that also contains shredded chicken and green chiles and is also a little tangy from lime juice and also warms the kids quickly.
20) Slow-Cooker Honey Garlic Meatballs
Ingredients Â
MethodÂ
- Combine honey, soy sauce, ketchup, garlic, vinegar, and sesame oil in the slow cooker. Stir until smooth.
- Add frozen meatballs and coat them in the sauce. Spread in a single layer if possible.
- Cook on low for 3–4 hours or high for 1.5–2 hours. Do not overcook or sauce may thicken too much.
- Stir cornstarch slurry into the cooker 15 minutes before serving. Cook until sauce thickens.
- Garnish with green onions and sesame seeds. Serve over rice or with toothpicks for the kids.
These meatballs are sweet and tangy, and easy for little hands to grab. I throw some frozen meatballs, and a quick sauce, in the slow cooker, and dinner is ready when we walk in the door. This hits the no fuss, one-pan meal spot and requires little waiting.
21) Crockpot Peach BBQ Chicken
Ingredients Â
MethodÂ
- Season chicken with salt, pepper, and smoked paprika.
- Whisk peach preserves, BBQ sauce, ketchup, vinegar, and soy sauce in a bowl.
- Place chicken in crockpot and pour sauce over top, turning once to coat.
- Cook on low for 4–5 hours or high for 2–3 hours, until chicken reaches 165°F.
- Shred chicken with two forks in the pot and stir to combine with sauce.
- Serve over rice, mashed potatoes, or on buns.
It’s BBQ sauce which adds a smoky layer along with sweetness. I prepare this when peaches are in season and when I want dinner on the table quickly. My kids eat it over rice; I enjoy being able to blend in extra veggies unobtrusively.
22) Slow-Cooker Chickpea and Spinach Stew
Ingredients Â
MethodÂ
- Sauté onion and garlic in olive oil until soft, about 5 minutes; transfer to slow cooker.
- Add chickpeas, tomatoes, broth, cumin, paprika, salt, and pepper. Stir to combine.
- Cook on low 4–5 hours or high 2–3 hours.
- Stir in spinach and lemon juice; cook 5–10 more minutes until spinach wilts.
- Taste and adjust salt or lemon before serving.
Warm and bright, this stew is busy evening friendly with tangy tomatoes and soft chickpeas. My kids usually pair it with rice or pita, and I appreciate it for easy lunch reheats.
23) Crockpot Corned Beef and Cabbage (lightened)
Ingredients Â
MethodÂ
- Put onion and carrots in slow cooker and lay brisket on top. Pour broth over the meat.
- Add bay leaves and peppercorns. Cover and cook on low for 8–9 hours.
- Add cabbage wedges in the last 1–1.5 hours so they stay tender-crisp.
- Remove meat to a cutting board, slice against the grain, and serve with cabbage. Stir mustard into cooking liquid for a light gravy if you want.
This is a no-grease dish of tender corned beef, cabbage, and carrots. When my kids have soccer, I throw this in the slow-cooker so that dinner is ready when we get home. It’s loved by families because it stretches, it makes great sandwiches, and cleaning up is a breeze.
24) Slow-Cooker Creamy Pesto Chicken Pasta
Ingredients Â
MethodÂ
- Season chicken with salt and pepper and place in slow cooker.
- Spoon pesto over chicken and add drained tomatoes and broth.
- Cook on low 4–5 hours or high 2–3 hours until chicken shreds easily.
- Shred chicken in pot with two forks. Stir in cream and pasta.
- Cook on high 20–30 minutes, stirring occasionally, until pasta is tender.
- Stir in Parmesan, adjust salt and pepper, then serve hot.
This is a weeknight pasta that is creamy and feels fancy, but really, it doesn’t take a lot of effort to make it. When I’m juggling homework, soccer practice, and a kid that needs a snack, I make this. Be prepared to make a lot because the kids always ask for seconds.
25) Crockpot Mediterranean White Bean Stew
Ingredients Â
MethodÂ
- Add beans, tomatoes, onion, garlic, broth, oregano, and red pepper flakes to the crockpot.
- Drizzle olive oil and stir to combine.
- Cook on low for 7–8 hours or high for 3–4 hours until beans are tender.
- Stir in spinach or kale and cook 10 more minutes until wilted.
- Season with salt and pepper and serve with crusty bread.
This stew tastes cozy and bright. It has soft beans, tomatoes, and oregano. I make this when the school nights get really busy and I want something that’s just one pot to clean. My kids will eat the beans without complaining, and it’s great because I can reheat it for lunches.
