Healthy Summer Dump Meals for Slow Cooker
Effortless Summer Dinner Slow Cooker Meals.
A simple, no-fuss slow cooker recipe for lemon herb chicken and veggies that keeps your kitchen cool on hot summer days.
I remember one particularly hazy August afternoon. The kids were running through the sprinkler, and the last thing on my mind was turning on the oven. I just wanted to sit on the porch with a glass of iced tea. So, I grabbed some chicken from the fridge, whatever fresh veggies I had from the garden, a lemon, some herbs... and just tossed them all in the slow cooker. Hours later, the house smelled incredible, dinner was ready, and my kitchen was still cool. It felt like pure magic. This recipe is the heart of that memory.
Why This is Your Summer Go-To
- •Keeps your kitchen blessedly cool on hot days.
- •Literally 10 minutes of prep work, tops.
- •So healthy, fresh, and full of bright flavor.
- •A true one-pot meal, which means cleanup is a breeze.
- •Creates tender, juicy chicken every single time.
- •It's wonderfully versatile – you can swap in your favorite summer veggies!
Wow, this was a lifesaver! I made this on a 90-degree day and my kitchen stayed perfectly cool. The chicken was so tender, and the flavors were so fresh and bright. My family loved it. This is definitely going into our summer rotation.
Essential Ingredient Guide
- Boneless, Skinless Chicken: Either breasts or thighs work beautifully here. Thighs stay a little more moist, honestly, but breasts are great too. No need to cut them up, just place them in whole.
- Baby Potatoes: Their small size means they cook to perfect tenderness without getting mushy. I love the creamy texture they add. Just a quick slice in half is all they need.
- Fresh Lemon: This is the key to that bright, summery flavor. Placing the slices on top lets the essence steam down into everything. It's so simple, but wow, it makes a difference.
Complete Cooking Process
- Start with a bed of halved baby potatoes at the bottom of your slow cooker. They need the most direct heat.
- Next, layer the trimmed green beans over the potatoes.
- Finally, place your chicken breasts or thighs right on top of the veggies. It's that simple.
- In a small bowl or measuring cup, just whisk together the chicken broth, olive oil, and all your seasonings.
- There's no fancy technique here, just a quick stir to combine everything.
- Pour this lovely, fragrant mixture evenly over everything in the pot. Try to get it on the chicken and the veggies.
- Arrange the thin lemon slices over the top of the chicken. They look so pretty and add so much flavor.
- Put the lid on, set it to 'low,' and just walk away for 4 to 6 hours.
- Your home will start to smell amazing, and dinner will be ready when you are, no sweat.
Common Questions
→Can I use frozen chicken?
You can, but I really recommend thawing it first for the best texture and to make sure it cooks evenly. If you're in a pinch and must cook from frozen, you may need to add an extra hour or two to the cook time.
→What other vegetables would work well?
Oh, so many! Zucchini, bell peppers, or carrots would be delicious. Just remember to add heartier veggies like carrots at the beginning and softer ones like zucchini in the last hour so they don't get mushy.
→How do I know when the chicken is done?
The chicken is done when it's tender and reaches an internal temperature of 165°F (74°C). Honestly, it will be falling-apart tender and you'll just know.
Healthy Summer Dump Meals for Slow Cooker
Stay cool with these healthy summer dump meals perfect for the slow cooker. Enjoy effortless dinners without heating up the kitchen!
Timing
Prep Time
10 minutes
Cook Time
4-6 hours
Total Time
4 hours 10 minutes
Recipe Details
Ingredients
For the Lemon Herb Chicken
- 011.5 lbs boneless, skinless chicken breasts or thighs
- 021 lb baby potatoes, halved
- 0312 oz fresh green beans, trimmed
- 041 large lemon, thinly sliced
- 051/2 cup low-sodium chicken broth
- 062 tablespoons olive oil
For the Herb & Seasoning Mix
- 014 cloves garlic, minced
- 021 tablespoon dried oregano
- 031 teaspoon dried thyme
- 041 teaspoon salt
- 051/2 teaspoon black pepper
- 062 tablespoons fresh parsley, chopped (for garnish)
Instructions
Place the halved baby potatoes in an even layer at the bottom of your slow cooker.
Top the potatoes with the trimmed green beans, then place the chicken on top of the vegetables.
In a small bowl, whisk together the chicken broth, olive oil, minced garlic, oregano, thyme, salt, and pepper.
Pour the broth mixture evenly over the chicken and vegetables in the slow cooker.
Arrange the thin lemon slices over the top of the chicken.
Cover the slow cooker and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the potatoes are tender and the chicken is cooked through.
Gently remove the chicken and vegetables to a platter. Garnish with fresh parsley before serving.
Notes & Tips
- 1If your green beans are very thin, you might want to add them during the last hour of cooking to keep them crisp-tender.
- 2This dump-and-go method works well for other proteins too, like beef sausage or even a firm white fish, though fish would need a much shorter cook time.
Tools You'll Need
- •Always layer the potatoes on the bottom since they take the longest to cook.
- •Try not to lift the lid while it's cooking! That lets all the heat escape and can add to the cook time.
- •For a little extra color, you can pop the cooked chicken under the broiler for just a minute or two right before serving.
- •Feel free to use other fresh herbs if you have them! Rosemary or dill would also be lovely here.