Simple Summer Crockpot Meals: Beat the Heat (Print Version)

Easy Summer Crockpot Recipes that let you relax. Skip the hot kitchen with these simple, flavorful slow cooker dishes. Perfect for busy summer days!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 21 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (if broth is GF)

# Ingredients:

→ Main Ingredients

01 - 4 bone-in, skin-on chicken thighs
02 - 1.5 lbs baby potatoes, halved
03 - 2 zucchini, cut into 1-inch chunks
04 - 1 pint cherry tomatoes

→ Flavor Boosters

05 - 2 tbsp olive oil, divided
06 - 4 cloves garlic, minced
07 - 2-3 sprigs fresh rosemary
08 - 4-5 sprigs fresh thyme
09 - 1 cup chicken broth (low sodium)
10 - Salt and black pepper to taste

→ Fresh Accents

11 - 2 fresh lemons (1 zested and sliced, 1 for juice)
12 - Fresh parsley or chives, chopped, for garnish (optional)

→ Optional Add-ins

13 - 1/2 tsp red pepper flakes
14 - 1/4 cup white wine

# Instructions:

01 - Okay, first things first, pat those chicken thighs dry with some paper towels. This helps the skin crisp up a tiny bit later if you decide to finish it under the broiler, which I totally recommend! Then, in a bowl, toss the chicken with a good drizzle of olive oil, a generous sprinkle of salt, and a crack of black pepper. I always go a little heavy on the salt here, because the slow cooker can sometimes mute flavors, you know? Get in there with your hands and really rub that seasoning in. This is where you start building that foundational flavor, and honestly, the smell of the raw herbs and lemon already makes my kitchen feel alive.
02 - Now, grab your slow cooker. Layer the bottom with your minced garlic, fresh rosemary sprigs, and thyme sprigs. I love how these herbs release their oils and perfume the whole dish. Next, add your baby potatoes, zucchini chunks, and cherry tomatoes. Give them a light toss with another drizzle of olive oil, a pinch of salt, and pepper. I sometimes forget to season the veggies separately and then they taste a bit bland, so learn from my oops! This step ensures every bite is flavorful. Don't be afraid to mix and match your favorite summer veggies here; I've thrown in bell peppers and even corn before, and it worked out pretty well.
03 - Nestle those seasoned chicken thighs right on top of your bed of veggies and herbs. Make sure they're mostly in a single layer if you can, so everything cooks evenly. Then, slice up one of your fresh lemons and tuck the slices around and on top of the chicken. Pour in your chicken broth – just enough to come halfway up the chicken, not drown it. This is where the magic happens, as the broth combines with the lemon and herbs to create a fragrant, savory liquid. The scent of lemon and herbs will start filling your kitchen soon, and honestly, it's just pure joy!
04 - Put that lid on and set your slow cooker to low for 6-8 hours, or high for 3-4 hours. I usually opt for low because it yields the most tender, fall-off-the-bone chicken, especially for these easy summer crockpot recipes. Resist the urge to peek too much, though I know it's hard! Every time you lift that lid, you lose precious heat, and it adds to the cooking time. Trust the process. I've definitely been impatient and lifted the lid too many times, only to realize my dinner was taking forever. Just let it do its thing.
05 - Once the cooking time is up and your chicken is super tender (it should shred easily with a fork!), you can transfer the chicken and veggies to a baking sheet. If you want that lovely crispy skin, pop it under the broiler for 3-5 minutes, watching it like a hawk so it doesn't burn. This step isn't strictly necessary, but honestly, it adds such a nice texture contrast. I usually drain off some of the cooking liquid into a small saucepan and reduce it slightly on the stove for a quick, flavorful sauce. It’s a little extra step that makes a big difference.
06 - Carefully remove the chicken and veggies from the slow cooker (or broiler). Drizzle with that reduced sauce, if you made it, and a final squeeze of fresh lemon juice. A sprinkle of fresh parsley or chives really brightens everything up and adds a lovely visual. The chicken should be incredibly tender, the potatoes soft, and the zucchini just right. It smells like a summer dream and tastes even better. This is one of those easy summer crockpot recipes that just feels like a hug in a bowl, without any of the kitchen chaos or sweat.

# Notes:

01 - Always pat chicken dry for better flavor and, if broiling, crispier skin.
02 - Leftovers store well in the fridge for 3-4 days; reheat gently on the stovetop.
03 - Swap chicken thighs for bone-in breasts, but watch cooking time to prevent drying.
04 - A final squeeze of fresh lemon juice and fresh herbs really brightens the flavors.

# Equipment Needed:

01 - 6-quart slow cooker
02 - large bowl
03 - baking sheet (optional)

# Nutrition (Per Serving):

Calories: 480 kcal
Total Fat: 28g
Total Carbohydrate: 30g
Protein: 28g

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