When it's sunny outside, the last thing you want to do is turn on the oven or spend ages getting hot and bothered at the stove. Thankfully, there are plenty of delicious, summery dishes that can be made in your slow cooker with minimal effort. From barbecue favourites to sweet treats and midweek family dinners, here are our top summer slow-cooker recipes.
Click or scroll through our gallery to discover 33 slow-cooker recipes perfect for easy summer feasting.
A dream of summer dish, in this recipe chicken thighs are simmered in a rich, smoky, slightly sweet homemade barbecue sauce, until the meat is meltingly soft and tender. The chicken is then piled into pillowy mini burgers buns, along with slices of avocado and chipotle and lime mayonnaise.
Just the thing for serving cold with an array of different salads, this joint of ham, with its treacle and spiced rum glaze, is also perfect for making sandwiches to take on a summer picnic. For a slow-cooker version of the recipe below, simply set your slow cooker to medium and add all the ingredients to the pot. Reduce the heat to low and cook for six to seven hours, topping up with water as needed. Leave to cool before slicing.
Bursting with fresh ingredients, interesting textures and tantalising flavours, this light version of Vietnamese pho is just the thing for summer slurping. To adapt the recipe for a slow cooker, poach the chicken in its aromatic broth in the slow cooker pot for four to five hours. Leave to cool slightly, then pick the meat off the bone. To serve, divide the chicken among bowls, pour over the broth and add the cooked noodles. Garnish with spring onions, Thai basil, coriander and sliced chilli.
It’s not always necessary to spend hours hovering over a hot grill to achieve wonderfully tender smokehouse ribs. This simple recipe uses a slow cooker to get that pull-apart, low and slow texture and deep flavour. Serve with coleslaw, potato wedges and corn on the cob for a real barbecue feast.
Barbacoa is a Mexican dish of slow-cooked, spicy and tangy meat, often shredded and served in tacos. Our recipe uses beef, but you can substitute with pork if you prefer. Once the meat is ready, let everyone build their own dinner, piling salsa, fresh herbs and sour cream into hard-shell tacos or soft tortillas.
Chillies, garlic, ginger, soy sauce and fish sauce give pork mince a tasty kick in this recipe. Let the slow cooker do the hard work, then serve in fresh, crisp lettuce cups, adding a sprinkling of toasted peanuts, mint and shredded spring onion to finish. This recipe is perfect for hot weather eating and the pork mix can easily be doubled and frozen into handy portions for when you're short on time.
Chicken fajita pasta is especially well suited to summer eating, as the tasty sauce isn't rich or heavy. To achieve a greater depth of flavour, try to marinate the chicken the day before. Once the meat is infused with the fajita seasoning, dinner will be on the table in 20 minutes. Serve with sour cream, grated Cheddar and jalapeño peppers on the side, so that everyone can customise their own meal.
This Middle Eastern–inspired lamb dish is ideal for a midweek supper. Leave it to cook for seven to eight hours on high (or eight to nine hours on low) while you’re out for the day or busy at home and you’ll return to a truly tempting meal. If you want, you can roast the meat in the oven for the last 20 minutes to crisp up the skin. Serve with flatbreads, fresh pomegranate seeds, coriander and plain yogurt.
Follow this recipe for bright and beautiful pulled pork and pickled slaw tacos, but instead of cooking the meat in the oven, let your slow cooker work its magic. Place all the ingredients into the pot and cook on low for eight hours, until the pork can be shredded easily with a fork. Let the meat rest before pulling apart, then pile into tacos, tortillas or brioche buns. Top with the pickled slaw and add coriander, a dollop of sour cream or a drizzle of sriracha if you wish.
Chilli is a slow-cooker classic and this version is particularly tasty, thanks to being infused with a smoky, spicy chipotle paste. While chilli is fab with rice or jacket potatoes in winter, in the summer months try serving it with nachos, fresh, zippy guacamole and lime wedges for a lighter twist.
This aromatic coconut curry becomes infused with deep, heady flavours when it's slow cooked, either on high for three hours or on low for five to six hours. The sweet, meaty prawns and tender spinach make a great combination, while fresh coriander and lime are added at the end to lift the dish. This curry is best enjoyed al fresco, with a pile of grilled flatbreads for soaking up the tasty sauce.
A summer staple, corn on the cob makes a brilliant addition to a barbecue spread. But did you know that rather than boiling the corn on the hob to start, you can cook it in your slow cooker? Simply add the corn and enough water to cover the bottom of the pan, then leave to steam for two to three hours on high or on low for five to six hours. Add butter and salt to finish or try a Mexican-inspired lime, coriander, paprika and chilli powder topping.
First marinating then slow cooking beef makes it wonderfully tasty, meltingly tender and perfect for topping nachos. Rub silverside of beef with paprika, cumin and chilli and cook on high for four to five hours, until the meat falls apart when prodded. Shred the beef, then scatter over tortilla chips and top with chopped coriander, spicy slaw, salsa, guacamole and sour cream.
Excellent in tacos, sandwiches, salads or even soups, shredded chicken is a brilliantly versatile ingredient but roasting it in the oven can heat up your kitchen considerably. Adapt the recipe below to a slow-cooker one; place the chicken and veg in the pot with water and seasoning, then simply cook on low for six to seven hours, or on high for around three, until the chicken is cooked through but still tender and moist.
Polenta is comforting, filling and especially delicious when flavoured with plenty of cheese. In this dish featuring prawns, spring onions and bacon, the polenta is made on the hob but it can also be cooked in a slow cooker. Grease the pot first, then allow to cook for four to five hours on low, stirring once or twice. When the polenta is ready, fry the surf 'n' turf topping, which will add plenty of flavour and texture as well as a light, summery touch.
Get the recipe for prawns, spring onions and bacon with cheesy polenta here
Earthy, salty and smoky, black beans are the perfect accompaniment to any number of dishes, from quesadillas and burritos to rice, shredded meat or even roast chicken. This recipe sees the beans cooked on the hob, but they’re even easier made in a slow cooker – simply add all the ingredients, cover with water and cook for three hours on high.
While this recipe for a takeout favourite is all about making it in less time than it would take to order, you can achieve an even better, more flavoursome result in your slow cooker – mix all the ingredients together and cook on high for three hours. The zingy sweet and sour sauce makes a lovely summer meal – swap the chicken for beef or tofu if you like and serve spooned over noodles or rice.
Yes, even mac 'n' cheese can be made in a slow cooker. While it might seem like a winter comfort food, it’s a classic addition to a barbecue spread in the US for good reason. To make, pour boiling water over the pasta and drain. Add all the other ingredients and the drained pasta to your slow cooker, stir and cook on low for an hour. Stir again and leave to cook for another 30 minutes, until the pasta is tender. Remove the lid for the last 10 minutes, to allow the sauce to thicken up a little. You can either leave off the grilled tomatoes or cook as specified in the recipe.
A tasty take on the classic Italian stew, peperonata, this dish can be slowly simmered in your slow cooker. A colourful combination of sweet red peppers, chilli, garlic and beans, this makes a lovely meal served with toasted sourdough or ciabatta and a few green leaves. Cook on low for around three hours, until the peppers are silky and meltingly tender and finish with a scattering of feta cheese if you like.
For a summery roast when the thought of turning on the oven just doesn’t appeal, let your slow cooker do the work for you. This lamb shank recipe can easily be adapted in order to do so. You'll still want to sear the meat and gently fry the vegetables, then just transfer everything to the slow cooker (note that you'll probably need a little less liquid than specified). Cook on low for eight hours or on high for five to six hours, until the lamb almost falls off the bone.
These Mexican-inspired stuffed peppers really couldn't be easier to make. Hollow out your peppers, then stuff with turkey or beef mince, corn, beans and cooked rice. Cook on high for two to three hours or on low for four to six hours, then offer with a spicy tomato salsa or sour cream. For an extra hint of indulgence, top with cheese and flash under the grill before serving.
This tasty vegetarian curry is a slow-cooked spice fest, infused with the fragrant flavours of cumin, coriander and fenugreek leaves. While it might seem like a hearty dish, aubergines are in season in summer and the lack of meat makes it nice and light. It’s also suitable for vegans, if you omit the butter and cream.
Meatballs are the ultimate freezer staple, great to have on hand for a variety of dishes. This meatball sub is particularly easy to pull together for a satisfying summer meal. Follow the recipe to make the meatballs, then lightly pan-fry, before adding to your slow cooker with the remaining sauce ingredients. Cook on low for five hours, then pile into bread rolls, topping with any remaining sauce and finishing with a generous scattering of Parmesan and a few basil leaves.
This take on a Spanish classic includes some non-traditional ingredients, but it's still really tasty. To adapt it for the slow cooker, add all the ingredients except the chicken thighs to the pot, mix well and sit the chicken on top. Cook on high for three to four hours or low for six to eight hours. You can also add seafood during the last 10-15 minutes of cooking time if you wish.
Soup is ever so easy to make in a slow cooker and most recipes can be adapted to allow you to do so. For a tomato soup that's comforting but still light enough for summer, you'll need olive oil, fresh basil, chopped garlic, onion and carrots, roughly chopped vine tomatoes, vegetable stock and tomato purée. Add all the ingredients to the pot and cook for six to seven hours on a low heat or three hours on high. Blend lightly for a chunky, rustic soup that’s great served with crusty bread.
Chicken wings make for a brilliantly casual – and delicious – summer supper and you can still achieve a perfectly crispy, juicy and sticky result in a slow cooker. Put your wings in a zip-lock bag with honey, soy sauce, rice vinegar, chilli paste, baking powder and seasoning and shake until completely covered. Add the wings to your slow cooker, pour over any sauce and cook on high for two to three hours, stirring every hour or so. Garnish with sesame seeds and chopped spring onion.
For a superbly succulent roast chicken, stuff plenty of butter under the skin of the bird and season generously. Place in your slow cooker on a bed of peeled carrots and onions. Add a cup of boiling water and cook on low for four to eight hours (depending on the cooker and the size of chicken) or until the juices run clear and the meat is cooked through. For crispy skin, flash the chicken under a hot grill for a few minutes at the end. To give your roast a really summery slant, serve with zingy ginger mayo and a watercress salad.
Get the recipe for roast chicken with ginger mayonnaise here
Shredded, meltingly tender slow-cooked meat is wonderful stuffed into a burger bun and makes a nice change to a patty. This recipe pairs flavoursome beef with a moreish smoked chilli sour cream, all served in a crusty bun, with shredded lettuce and fresh coriander adding crunch and flavour at the end.
For a summery riff on roast chicken, this fruity, spicy, Mexican-inspired pot roast is a must-try and can easily be adapted for the slow cooker. To do so, simply marinate the chicken in the fragrant spice rub overnight, then cook on high for up to three hours or for five hours on low. Serve with a bright and crunchy coleslaw flavoured with a zippy orange dressing and a big bag of ready salted crisps (trust us on this one).
You probably already have everything needed to make this giant chocolate and butterscotch cookie in your store cupboard. For extra ease, try baking it in your slow cooker – simply cook on low for three to four hours, then remove the lid and cook for 30 minutes more on high. The result is a soft, sweet, chewy cookie that cries out to be served with vanilla ice cream.
Slow-cooker French toast is a breeze to make. Beat the egg mixture together in a shallow dish, then add slices or cubes of bread and leave to soak for an hour or two. Butter the inside of your slow cooker, then add the bread and liquid. Sprinkle sugar and ground cinnamon over the top and cook on high for two hours or on low for four hours. Enjoy as is, serve with fruit and yogurt, or really treat yourself and finish with caramelised apples and cream.
Get the recipe for French toast with caramelised apples here
It’s entirely possible to make cakes in a slow cooker and banana bread comes out particularly well. Expect a gratifyingly soft, moist treat that can be eaten for breakfast or as a snack. Butter and flour the inside of the slow cooker as you would a baking tin, then follow your favourite recipe to make the batter (or use the one below). Pour the batter into the pot and cook on high for one and a half to two hours, testing with a skewer to see if it’s done.
A bowl of crunchy granola, fresh fruit and creamy yogurt makes for a delicious summer breakfast and a batch of the oaty mix will last for up to three weeks if stored in an airtight container. Instead of turning on the oven though, make granola in your slow cooker instead. Very lightly oil the inside of the pot, mix all the ingredients together (apart from any dried fruit) and add. Leave the lid of the slow cooker slightly askew to let the steam escape and cook for around two hours on high. When cooked and cooled, stir in dried fruit, coconut flakes or even chocolate chips.
Get the recipe for breakfast granola here
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Last updated by Emily Shardlow-Price.