4 Easy Summer Slow Cooker Recipes

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Most people think of slow cooker recipes as cozy fall or winter meals, but they also work well during the hot summer months. Why heat up the kitchen using the oven or stove when you can drop all of your ingredients into one pot and let them cook for hours at a low temperature? You also can't beat the convenience of a slow cooker since many recipes call for the meat, vegetables and side dishes to cook together.

For recipes that don't include enough veggies, I simply add a tossed salad and some crusty bread to round out the meal. Here are four super-easy slow cooker meals to keep you out of the kitchen to beat the summer heat:

Marry Me Meatballs

You've probably heard of the viral recipe "Marry Me Chicken," but I tried something similar with meatballs in the slow cooker — and it was even better! This dish satisfies the craving for comfort food with its tender meatballs and soft gnocchi. My husband asked for seconds and thirds of this yummy dinner.

Serves 6

1 (16-20-ounce) bag frozen meatballs (beef, pork, chicken or turkey)

1 (32-ounce) can chicken stock or broth

1 (8-ounce) jar sun-dried tomatoes, chopped

1/2 cup chopped onion

1 (10.5-ounce) can cream of chicken soup

1 teaspoon garlic powder

1 teaspoon dried oregano

1 tablespoon dried onion flakes

*Optional: 1 teaspoon crushed red pepper

2 (16-ounce) bags gnocchi

1 cup fat-free half-and-half

1 (6-ounce) bag fresh baby spinach leaves

Salt and black pepper to taste

2/3 cup shredded parmesan cheese

Spray the slow cooker with nonstick spray. Place meatballs in the pot, then add stock, sun-dried tomatoes, onion, soup and seasonings. Stir until well blended, then cover and cook on low for 4-5 hours (or high for 3 hours). Add gnocchi, half-and-half, spinach, and salt and pepper, if desired. Stir, then cover and cook on high for 30 minutes or until spinach has wilted. Pour meatball mixture equally into 6 serving bowls and top each with shredded parmesan cheese.

Easy Slow Cooker Chicken

This simple recipe from Easy Eats Dietician can be put together in a matter of minutes and is both nutritious and delicious!

Serves 4

1.5 pounds chicken breast

1 pound baby red or yellow potatoes, sliced in half

1 pound fresh green beans

4 tablespoons butter, melted

1.5 packets of Lipton (or another brand) onion soup and dip mix

1/4 cup chicken broth

Salt and pepper to taste

Add your chicken breast, sliced baby potatoes and fresh green beans into a crockpot with melted butter and soup mix. Toss until everything is well combined. Add broth and seasonings, stir, then cover and cook on low for 7-8 hours. Serve warm.

Mac & Cheese With Broccoli and Sausage

Who doesn't love mac and cheese? Even your pickiest eater will indulge in this creamy pasta dish loaded with fire-roasted tomatoes, broccoli and sausage. It's satisfying AND filling!

Serves 6

1 pound box elbow macaroni

1 (13-ounce) turkey kielbasa, cut into coins

1 (12-ounce) bag frozen broccoli florets (cut larger chunks into bite-size pieces)

1 (15-ounce) can fire-roasted tomatoes (with the juice)

3 cups shredded sharp cheddar cheese

1 (13-ounce) can evaporated milk

2-3 tablespoons butter, softened

1 1/2 cups milk

Salt & pepper to taste

Spray the slow cooker with nonstick spray. Add all ingredients to the crockpot and stir until blended. Cover and cook on low for 2 hours, stirring the macaroni halfway through the cooking process to prevent the noodles from sticking to the pot. If the noodles aren't soft after 2 hours, stir in a little extra milk and cook for 30 more minutes. Serve with extra cheese on top if preferred.

Slow Cooker Vegetable Lasagna

I've never met a lasagna that I didn't like, and this one from The Food Network is perfect for vegetarians or those who want to eat hearty yet healthy meals.

Serves 6

4 cups marinara sauce

8-9 lasagna noodles (preferably whole wheat)

2 1/4 cups part-skim ricotta cheese

3/4 cup green peas (thawed if frozen)

3 cups baby spinach leaves

3 cups sliced zucchini (from 3-4 small zucchini)

3/4 cup shredded mozzarella cheese

Chopped fresh parsley for garnish

Lightly spray the inside of the slow cooker with nonstick spray. Spread 1/2 cup of marinara on the bottom of the slow cooker, then add a layer of noodles (you may have to cut or break up the noodles to get them to fit). Cover noodles with 3/4 cup ricotta, 1/4 cup peas, 1 cup spinach leaves, 1 cup zucchini and 3/4 cup marinara. Repeat with two additional layers of noodles, ricotta, vegetables and sauce; you will have 3 layers in all. End with a final layer of noodles, the remaining marinara sauce and the mozzarella cheese over the top. Cover and cook for 3 hours on high or 5-6 hours on low. Turn the slow cooker off and let the lasagna sit for 30 minutes before serving so it can firm up. Garnish with parsley and serve.

How many of you use your slow cooker during the summer months? Let us know in the comments below.