6 Tasty Slow Cooker Summer Recipes

Not sure what to cook when it’s warm?

Then keep reading to discover tasty recipes great to whip up in a slow cooker and ideal to enjoy on a beautiful summer’s day!

BBQ Short Ribs

short-ribs summer slow cooker recipe

Feeds 4-6 people.

INGREDIENTS

5 lbs beef short ribs

1 large onion, coarsely chopped

2 cup of barbecue sauce of your choice

2 table spoons of honey

1 tablespoon Dijon mustard

½ can or bottle of Sapporo Premium Beer

Fine sea salt

Ground black pepper

Granulated garlic powder

Onion powder

DIRECTIONS

Season ribs with salt, pepper, garlic and onion powders

Brown outside of ribs in pan on the stovetop

Place a layer of roughly chopped onions at bottom of slow cooker

In separate bowl, mix barbecue sauce, honey and mustard together

Add ribs a little at a time to bowl and make sure they are covered in sauce

Place ribs in slow cooker on top of bed of onions

Pour beer over the top once the sauced ribs are in the slow cooker, so that the sauce mixture cascades to the onions at the bottom

Give a stir to ribs

Cover and cook on LOW for 6 to 8 hours

Switch slow cooker to warm setting

Remove ribs from slow cooker and place on a tray or in a bowl

Skim excess fat from sauce

Return ribs to sauce

This recipe was provided by Sapporo Beer U.S.A.

Crabby Chicken Salad

Crabby Chicken Salad summer slow cooker recipe

Feeds 4-6 people.

INGREDIENTS

2 onions, chopped

½ cup celery and 1 stalk, chopped and divided

4 bone-in chicken breasts

1 tsp. salt

1 tsp. pepper

1 tsp. Creole seasoning

2 tbsp. crab boil seasoning

1/4 cup chopped green onion

Hard-boiled eggs, chopped (optional)

Water

DIRECTIONS

Place onions and celery in the slow cooker

Place chicken on top of the vegetables and sprinkle with salt, pepper, and Creole seasoning

Add enough water to the slow cooker to reach 3-4” from the rim. Add crab boil seasoning to the water

Cook on low heat for 5 to 6 hours

Debone and shred the chicken. Add ¼ cup chopped green onion, chopped celery stalk, and hard-boiled eggs

Combine all ingredients and serve chilled on croissants or over a bed of lettuce

Recipe from In a While, Crocodile: New Orleans Slow Cooker Recipes by Patrice Keller Kononchek and Lauren Malone Keller, © 2014, published by Pelican Publishing Company.

Bienville Blueberry Cobbler

Blueberry Cobbler summer slow cooker recipe

Feeds 6-8 people. 

INGREDIENTS

4 cups blueberries, fresh or frozen

¾ cup plus 1 tbsp. white sugar, divided

¼ cup lemon juice

2 tbsp. cornstarch

2 cups baking mix

½ cup butter, melted

¾ cup milk

DIRECTIONS

Grease the slow cooker.

Place blueberries, ¼ cup sugar, lemon juice, and cornstarch in the slow cooker. Gently stir to combine.

In a separate bowl, combine baking mix, ½ cup sugar, butter, and milk. Pour mixture on top of blueberry mixture.

Sprinkle the remaining 1 tbsp. sugar over the top.

Cook on high heat for 3 hours or until center of cobbler is slightly firm.

Recipe from In a While, Crocodile: New Orleans Slow Cooker Recipes by Patrice Keller Kononchek and Lauren Malone Keller, © 2014, published by Pelican Publishing Company.

Creamy Cold Potato Soup

Creamy Cold Potato Soup (Vichyssoise) summer slow cooker recipe

Feeds six people. 

INGREDIENTS

1⁄4 cup butter

5 leeks, cut into small pieces (white part only)

1 onion, cut into small pieces

1 lb potato, peeled and diced

2 quarts low sodium vegetable broth

2 teaspoons minced thyme

Salt and pepper

1⁄2 cup heavy cream

Chives for garnishing

DIRECTIONS

Heat butter in a skillet over medium heat

Saute the leeks and onion in melted butter. Add a pinch of salt, followed by thyme and cook gently, stirring frequently until fragrant, about 7-10 minutes. Transfer to a slow cooker

Add potatoes and broth into the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours

Let cool and use a hand mixer to process the soup mixture until smooth. Place the inner pot of the slow cooker into the fridge. Let the soup chill for 20 minutes

When cold, stir in heavy cream. Season with salt and pepper to taste. If too thick add some milk until it reaches your desired consistency

Garnish with chives and serve cold

Recipe by Sharon Chen from Delish Plan

Slow Cooker Bacon and Chicken Recipe

Slow Cooker Bacon and Chicken summer slow cooker recipe

Feeds 4-6 people. 

INGREDIENTS

5 chicken breasts

10 slices of bacon

2 tablespoons thyme (dried)

1 tablespoon oregano (dried)

1 tablespoon rosemary (dried)

5 tablespoons olive oil (2 tablespoons for the slow cooker and 3 tablespoons after cooking)

1 tablespoon salt

DIRECTIONS

Place all the ingredients into a slow cooker pot and mix together.

Cook on the low temperature setting for 8 hours.

Shred the meat and mix with 3 tablespoons of olive oil.

Recipe By:  Louise Hendon is the author of the Essential Paleo Cookbook and co-founder of Paleo Flourish Magazine (http://paleomagazine.com).

Bella Pulled Pork Taco

IG_Tacos summer slow cooker recipe

Feeds 10 – 12

INGREDIENTS

2 lbs pork butt

1 ½ Tablespoon Achiote paste

¼  cup orange juice

⅓ cup freshly squeezed lemon juice

⅓ cup white vinegar

1 habanero pepper, seeded and finely chopped

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon ground coriander

½ teaspoon  salt

Pickled red onions

1 red onion, halved and thinly sliced

½ cup apple cider vinegar

1 teaspoon salt

1 Tablespoon sugar

½ teaspoon whole black peppercorns

Small corn tortillas

Fresh cilantro

Queso fresco (optional)

DIRECTIONS

Rub pork with achiote paste. If the pork is netted, remove all the string and massage the achiote over the unfolded piece of meat.

In a bowl, mix together orange juice, lemon juice, vinegar, habanero and the spices.

Place pork in the orange mixture and leave to marinate in the refrigerator for at least 2 hours.

Turn the pork at least once in the marinade to ensure even saturation.

In a small bowl, mix together vinegar, salt and sugar until the dry ingredients are dissolved.

Place onions in a sanitized glass jar and pour vinegar over top.

Add peppercorns and top up with water until all the onions are submerged.

Set aside at room temperature for an hour to steep.

After this time they will be ready to eat. If you’re not eating them right away, pop them in the refrigerator to store.

Place pork, marinade and ¾ cup of water into your slow cooker and cook on low for 7 hours.

Once the pork is cooked, it should shred apart easily with a fork.

Serve pork in corn tortillas topped with pickled red onions and fresh cilantro (and queso fresco, if you like).

Recipe by Chef Jason Roberts for BELLA Housewares.

 

So now you can cook up a tasty meal without getting too hot and bothered in the kitchen!

If you have any delicious slow cooker recipes then share with us over our social media or in the comments below!

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