A bowl of food on a plate, with Slow cooker and Casserole

Super Summer Slow Cooker Recipes—Dessert, Entrees, Sandwiches, Too!

/Updated /7 Comments/in /by Mary Hunt
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Slow cookers, what’s not to love? There was a time that I was smugly confident I had a very good handle on the slow cooker appliance—brands, sizes, prices, and the best inexpensive options out there. And now we have another option—a casserole slow cooker.

A bowl of food on a plate, with Slow cooker and Casserole

This is genius. The stone insert in this casserole slow cooker is a 9 x 13 stoneware casserole baking dish. It goes from the slow cooker base to the table for serving and it’s oven-safe, too.

And you can leave the insert in the base set on warm to serve on a buffet table. The casserole slow cooker is perfect for making lasagna, breakfast casseroles, desserts, and other casserole-type dishes that work best in that size and shape baking dish.

The Casserole Crock Pot comes in two versions—Manual with Low, High and Warm Settings and a beautiful stainless steel Programmable Digital model. I have the manual version (half the price of the fancy model) and love it. 

Back to the recipes. In keeping with one of my favorite philosophies of food, “Life is uncertain. Eat dessert first!”, today’s first super summer recipe is the easiest dessert ever—and most likely the best peach cobbler you and your family will have ever tasted I mean devoured. My advice is that we should plan to make this every weekend starting today, while fresh peaches are cheap and plentiful.

A close up of food

Slow Cooker Peach Cobbler

Just 3 ingredients and your slow cooker. What could be easier?

  • fresh peaches
  • white cake mix
  • butter
A close up of food, with Cobbler and Ice cream

Slow Cooker Peach Cobbler

Fresh peaches, a boxed cake mix and butter in your slow cooker—the perfect summer dessert that won't heat up the kitchen! What's not to love? Yummy scrumptious!
4.5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 2 hours 30 minutes
Servings: 8
Calories: 386kcal
Author: Mary | Everyday Cheapskate
Cost: $5

Equipment

  • Slow cooker

Ingredients

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

Instructions

  • 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.

Nutrition

Calories: 386kcal | Carbohydrates: 63g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 31mg | Sodium: 549mg | Potassium: 254mg | Fiber: 2g | Sugar: 37g | Vitamin A: 721IU | Vitamin C: 7mg | Calcium: 152mg | Iron: 2mg
Tried this recipe?Mention @EverydayCheapskate or tag #EverydayCheapskate!

Slow Cooker Hawaiian Chicken

This is so delicious when served over rice or on hamburger buns. No heating up the kitchen or the BBQ. Super easy, too!

  • boneless, skinless chicken breasts
  • sweet barbecue sauce
  • canned pineapple, sliced or chunks, drained
  • fresh cilantro (optional)
  • hamburger buns (optional)
A tray of food on a plate, with Slow cooker

Slow Cooker Hawaiian Chicken

Oh, this is so delicious served over rice or on hamburger buns. No heating up the kitchen or the BBQ!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Hawaiian
Prep Time: 10 minutes
Cook Time: 6 hours
Servings: 6
Calories: 292kcal
Author: Mary | Everyday Cheapskate
Cost: $7

Equipment

  • Slow cooker

Ingredients

  • 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

Instructions

  • 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. 

Notes

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

Nutrition

Calories: 292kcal | Carbohydrates: 22g | Protein: 36g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 392mg | Potassium: 614mg | Fiber: 1g | Sugar: 3g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 2mg
Tried this recipe?Mention @EverydayCheapskate or tag #EverydayCheapskate!

Slow Cooker French Dip Sandwiches

  •  boneless beef roast
  • soy sauce
  • beef bouillon
  • bay leaf
  • whole black peppercorns
  • dried rosemary
  • dried thyme
  • garlic powder
  • French rolls, sliced
A close up of a sandwich and a cup of coffee, with Beef

Slow Cooker French Dip Sandwiches

So quick and easy! Load up the slow cooker early in the day and then forget it. Come dinner time, glorious tender beef with au jus all ready to go for the best French Dip Sandwiches, ever!
5 from 1 vote
Print Pin Rate
Course: Sandwiches
Cuisine: American, French
Prep Time: 10 minutes
Cook Time: 10 hours
Servings: 10
Calories: 335kcal
Author: Mary | Everyday Cheapskate
Cost: $10

Equipment

  • 5 or 6 qt. slow cooker

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 335kcal | Carbohydrates: 1g | Protein: 36g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 125mg | Sodium: 819mg | Potassium: 631mg | Fiber: 1g | Sugar: 1g | Vitamin A: 24IU | Calcium: 35mg | Iron: 4mg
Tried this recipe?Mention @EverydayCheapskate or tag #EverydayCheapskate!

Slow Cooker Coffee Pot Roast

  • onions
  • beef roast
  • coffee
  • soy sauce
  • garlic
  • oregano
  • bay leaf
A plate of food with broccoli, with Pot roast

Slow Cooker Coffee Pot Roast

Rich, succulent, tender pot roast using a surprising ingredient—coffee!
4.5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 1 hour 50 minutes
Cook Time: 6 hours
Servings: 8
Calories: 220kcal
Author: Mary | Everyday Cheapskate
Cost: $7

Equipment

  • 6-quart slow cooker

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 220kcal | Carbohydrates: 3g | Protein: 23g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 498mg | Potassium: 444mg | Fiber: 1g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 3mg
Tried this recipe?Mention @EverydayCheapskate or tag #EverydayCheapskate!

Pork Chops with Apricot-Hoisin Sauce

Is there anything better than pork chops with a fruity savory-sweet sauce? Get ready because this Asian inspired slow cooker recipe just may become a family favorite!

  • pork chops
  • chicken broth
  • apricot preserves
  • Hoisin sauce
  • cornstarch
  • cilantro (optional)
A piece of food on a plate, with Pork chop

Slow Cooker Pork Chops with Apricot-Hoisin Sauce

Is there anything better than pork chops with a fruity savory-sweet sauce? Get ready because this Asian-inspired slow cooker recipe just may become a family favorite!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Asian
Prep Time: 5 minutes
Cook Time: 10 minutes
Slow cooking: 3 hours
Total Time: 3 hours 15 minutes
Servings: 6
Calories: 276kcal
Author: Mary | Everyday Cheapskate
Cost: $10

Equipment

  • 6-qt Slow Cooker

Ingredients

  • 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

Instructions

  • 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.

Notes

Hoisin sauce is available in the Asian aisle of your favorite supermarket, or online. 

Nutrition

Calories: 276kcal | Carbohydrates: 17g | Protein: 29g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 90mg | Sodium: 238mg | Potassium: 532mg | Fiber: 1g | Sugar: 11g | Vitamin A: 85IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg
Tried this recipe?Mention @EverydayCheapskate or tag #EverydayCheapskate!

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7 replies
  1. Kum says:

    Just wondering if you have some good meatless meals with the availability of meat decreasing and for vegetarians?

    Reply
  2. Bookworm says:

    I thought she meant drape the towel over the top with the edges hanging outside, not touching the food inside. That’s what I would have done if I hadn’t seen your comment. Now I’m confused, too. My way definitely wouldn’t allow the lid to “seal” the cooker like the directions state..

    Reply
    • Bookworm says:

      But having said that, I can’t imagine eating something that juicy that’s been cooking with a cloth or paper towel in it. So I’m back to draping in over the top of the cooker. Possibly it wicks some moisture out.

      Reply
    • DevonSparks says:

      I beleive you have it right. It does not make any sense having the toul touching the food. My guess for doing this is to absorb some of the moisture from the peaches resulting in a firmer cobbler.

      Reply
    • Mary Hunt says:

      I do this (paper towel inside under the lid) because my slow cooker collects a lot of moisture that drips down on the topping, making it a little soggy. But that is optional! In fact I love when my readers experiment themselves. Hope that helps.

      Reply

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