Super Summer Slow Cooker Recipes (2024)

4.34 from 3 votes

• 6 fresh, ripe peaches peeled and sliced
• 1 white cake mix
• ½ cup butter, 1 stick

• Place sliced peaches in the bottom of 3 or 4-quart slow cooker.

• In a medium bowl, combine the dry, unprepared cake mix with the butter.

• Cut the butter into the cake mix with a pastry blender (or fork or potato masher) until crumbly.

• Sprinkle cake mix mixture over peaches.

• Apply the slow cooker lid.

• Optional: Place paper towel on top of slow cooker before applying the lid (to catch and absorb any condensation that may collect while cooking).

• Cook on HIGH for 2-3 hours or on LOW for about 4 hours.

4.50 from 2 votes

• 2 lbs boneless skinless chicken breasts
• 1 15-ounce bottle sweet pineapple barbecue sauce NOTE 1
• 1 20-ounce can pineapple, drained sliced or chunks,
• 1 tablespoon chopped fresh cilantro, optional
• 6 hamburger buns optional

• Place chicken in bottom of slow cooker (4-quart size or casserole slow cooker)

• Pour half of the bottle of barbecue sauce over the top of the chicken.

• Place pineapple slices or chunks around chicken.

• Cover and cook on LOW for 4-6 hours.

• Shred the chicken on a cutting board and then return back to the slow cooker.

• Pour the rest of the BBQ sauce over the shredded chicken and stir.

• Serve chicken and pineapple over rice or on hamburger buns. If desired, garnish with cilantro.

Like King’s Hawaiian Original Sweet Pineapple BBQ Sauce or other.

4.50 from 2 votes

• 4 pounds boneless beef roast
• ½ cup soy sauce
• 1 beef bouillon cube
• water
• 1 bay leaf
• 3 whole black peppercorns
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 10 French rolls

• Remove and discard all visible fat from the roast. Place trimmed roast in a 5 or 6 quart slow cooker.

• In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder.

• Pour mixture over roast, and add enough water to almost cover roast.

• Cover slow cooker, and cook on Low heat for 10 to 12 hours, or until meat is very tender.

• Remove meat from broth, reserving broth.

• Shred meat with a fork, and distribute on sliced rolls. Serve with reserved broth for dipping.

4.34 from 3 votes

• 2 large onions, sliced
• 3 pounds beef rump roast
• 1 cup strong, brewed coffee
• ¼ cup soy sauce
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 2 leaves bay leaf
• root vegetables (potatoes, carrots) optional

• Dump all of the ingredients into a large slow cooker.

• Cover and cook on Low for 6 to 8 hours, until beef is succulently tender.

• Optional: Cut up potatoes, carrots, etc., and add to the last hour of cooking.

4.50 from 2 votes

• 6 pork chops
• salt and pepper, to taste
• ¼ cup chicken broth
• ½ cup apricot preserves
• 3 tablespoons Hoisin sauce NOTE 1
• 2 teaspoons cornstarch
• 2 tablespoons cilantro or parsley, finely chopped

• Sprinkle pork chops very lightly with salt and pepper and place in 6 or 7-quart slow cooker.

• Add chicken broth.

• Cover and cook on Low until pork chops are tender, about 3 hours (longer if chops are on the medium to large size).

• Remove pork chops to a plate, cover with foil to keep warm.

• Turn slow cooker heat to High and cook the liquid in the slow cooker for 10 minutes.

• In the meantime, in a small bowl, mix together the apricot preserves, Hoisin sauce and cornstarch. Stir into hot broth, stirring constantly for 2 to 3 minutes.

• Serve sauce over pork chops.