Description
Fresh, hands-off, and full of seasonal flavor, these crockpot summer meals are your answer to hot days when you want a home-cooked dinner without turning on the oven. With bright herbs, juicy vegetables, and lean proteins, you’ll love how easy and satisfying each dish is. Whether you’re cooking lemon herb chicken, vegetable ratatouille, or BBQ pulled chicken lettuce wraps, this is summertime slow cooking at its best.
Ingredients
Lemon Herb Chicken:
1.5 lbs chicken breasts or thighs
Juice and zest of 1 lemon
2 garlic cloves, minced
2 tbsp olive oil
1 tsp sea salt
½ tsp black pepper
1 tbsp chopped rosemary or thyme
¼ cup chicken broth
Vegetable Ratatouille:
1 eggplant, diced
1 zucchini, sliced
1 yellow squash, sliced
1 bell pepper, chopped
1 cup cherry tomatoes or 14 oz crushed tomatoes
1 small red onion, chopped
3 garlic cloves, minced
2 tbsp olive oil
1 tsp dried oregano
½ tsp salt and pepper
BBQ Pulled Chicken Lettuce Wraps:
1.5 lbs chicken breasts
¾ cup BBQ sauce
1 tbsp apple cider vinegar
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
Romaine or butter lettuce
Optional: avocado, slaw mix, pickled red onions
Instructions
- Add all ingredients to crockpot in order of recipe.
- For lemon chicken, place chicken in first, add lemon juice/zest, broth, garlic, olive oil, herbs.
- For ratatouille, layer vegetables in the crockpot, season, and drizzle with oil.
- For BBQ chicken, add chicken, pour sauce and spices on top.
- Cook on LOW 6–7 hours or HIGH 3–4 hours.
- Shred chicken or stir ratatouille to combine. Serve with chosen side dishes.
Notes
Add fresh herbs at the end for better flavor.
Rest ratatouille before serving to reduce excess moisture.
Always check chicken for doneness (165°F internal temperature).
- Prep Time: 15 minutes
- Cook Time: 4–6 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 320