25 High-Protein Summer Crockpot Ideas

Summer is the perfect time to enjoy the outdoors, but it can also mean less time spent in the kitchen. Fortunately, your slow cooker is not just for winter stews and heavy roasts. It can be a lifesaver during the warmer months, allowing you to prepare delicious, high-protein meals without heating up the house. Whether you are meal prepping for the week or feeding a crowd at a summer gathering, these 25 high-protein summer crockpot ideas will keep you energized and satisfied.

1. Slow Cooker Honey Garlic Chicken

This sweet and savory chicken dish is incredibly easy to prepare and packs a significant protein punch. Serve it over quinoa or brown rice for a complete meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup honey
• 1/2 cup soy sauce (or tamari for gluten-free)
• 1/4 cup hoisin sauce
• 1 tablespoon sesame oil
• 4 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 tablespoon cornstarch (mixed with 2 tablespoons water)
• Sesame seeds and sliced green onions for garnish

Instructions:

1. Place the chicken breasts in the bottom of the slow cooker.
2. In a medium bowl, whisk together the honey, soy sauce, hoisin sauce, sesame oil, garlic, and ginger.
3. Pour the sauce over the chicken.
4. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is cooked through and tender.
5. Remove the chicken from the slow cooker and shred it using two forks.
6. Whisk the cornstarch slurry into the remaining liquid in the slow cooker. Turn the heat to high and let it thicken for about 15 minutes.
7. Return the shredded chicken to the slow cooker and toss to coat in the thickened sauce.
8. Serve hot, garnished with sesame seeds and green onions.

2. Crockpot Fiesta Chicken

A vibrant and flavorful dish that is perfect for taco salads, burrito bowls, or simply enjoyed on its own. It is rich in protein from both the chicken and the black beans.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can corn, drained
• 1 (14.5 oz) can diced tomatoes with green chilies (like Rotel)
• 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
• 1/2 cup chicken broth
• Fresh cilantro and lime wedges for serving

Instructions:

1. Place the chicken breasts in the slow cooker.
2. Sprinkle the taco seasoning evenly over the chicken.
3. Add the black beans, corn, diced tomatoes, and chicken broth.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
5. Once the chicken is tender, shred it directly in the slow cooker using two forks.
6. Stir everything together to combine.
7. Serve warm, garnished with fresh cilantro and a squeeze of lime juice.

3. Slow Cooker Turkey Sloppy Joes

A healthier, high-protein twist on a classic favorite. Using lean ground turkey reduces the fat content while maintaining the hearty texture and flavor you expect from sloppy joes.

Ingredients:

• 1.5 lbs lean ground turkey
• 1 medium onion, finely chopped
• 1 green bell pepper, finely chopped
• 2 cloves garlic, minced
• 1 (15 oz) can tomato sauce
• 1/4 cup ketchup
• 2 tablespoons yellow mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• 1 teaspoon chili powder
• Salt and pepper to taste
• Whole wheat buns for serving

Instructions:

1. In a skillet over medium heat, brown the ground turkey until fully cooked. Drain any excess fat.
2. Transfer the cooked turkey to the slow cooker.
3. Add the chopped onion, bell pepper, garlic, tomato sauce, ketchup, mustard, Worcestershire sauce, brown sugar, chili powder, salt, and pepper.
4. Stir well to combine all the ingredients.
5. Cover and cook on low for 4-6 hours or on high for 2-3 hours.
6. Serve the turkey mixture hot on whole wheat buns.

4. Crockpot Lemon Herb Salmon

Cooking fish in a slow cooker might seem unusual, but it yields incredibly tender and flaky results. This lemon herb salmon is light, refreshing, and packed with protein and healthy omega-3 fatty acids.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 1/4 cup chicken or vegetable broth
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried dill
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Lemon slices for garnish

Instructions:

1. Lightly grease the bottom of the slow cooker or line it with parchment paper.
2. Place the salmon fillets in the slow cooker.
3. In a small bowl, whisk together the broth, olive oil, lemon juice, garlic, dill, oregano, salt, and pepper.
4. Pour the mixture over the salmon fillets.
5. Top each fillet with a slice of lemon.
6. Cover and cook on low for 1.5 to 2 hours, or until the salmon is opaque and flakes easily with a fork.
7. Serve immediately, spooning some of the cooking liquid over the top.

5. Slow Cooker Lentil and Bean Chili

A fantastic plant-based option that does not skimp on protein. The combination of lentils and beans provides a complete protein profile and plenty of fiber.

Ingredients:

• 1 cup dried brown or green lentils, rinsed
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can kidney beans, rinsed and drained
• 1 (28 oz) can crushed tomatoes
• 4 cups vegetable broth
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. Add the lentils, black beans, kidney beans, crushed tomatoes, vegetable broth, onion, bell pepper, and garlic to the slow cooker.
2. Stir in the chili powder, cumin, smoked paprika, salt, and pepper.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender.
4. Taste and adjust seasoning if necessary.
5. Serve hot with your favorite chili toppings, such as avocado, cilantro, or a dollop of Greek yogurt.

6. Crockpot Pulled Pork with Sugar-Free BBQ Sauce

Pulled pork is a summer staple. By making your own sugar-free BBQ sauce, you keep the meal high in protein and low in unnecessary sugars.

Ingredients:

• 3-4 lbs pork shoulder or butt, trimmed of excess fat
• 1 cup sugar-free BBQ sauce (store-bought or homemade)
• 1/2 cup apple cider vinegar
• 1/2 cup chicken broth
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Instructions:

1. Rub the pork shoulder with smoked paprika, garlic powder, onion powder, salt, and pepper.
2. Place the seasoned pork in the slow cooker.
3. Pour the apple cider vinegar and chicken broth around the pork.
4. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the meat is very tender and falls apart easily.
5. Remove the pork from the slow cooker and shred it using two forks. Discard any large pieces of fat.
6. Drain the liquid from the slow cooker.
7. Return the shredded pork to the slow cooker and stir in the sugar-free BBQ sauce.
8. Cook on low for an additional 30 minutes to allow the flavors to meld.
9. Serve on lettuce wraps or whole grain buns.

7. Slow Cooker Greek Chicken Gyros

Bring the flavors of the Mediterranean to your summer table with these easy chicken gyros. The chicken is marinated in yogurt and spices, resulting in a tender and flavorful protein source.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 1/2 cup plain Greek yogurt
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Whole wheat pita bread, tzatziki sauce, sliced cucumbers, and tomatoes for serving

Instructions:

1. In a bowl, whisk together the Greek yogurt, lemon juice, olive oil, garlic, oregano, salt, and pepper.
2. Place the chicken in the slow cooker and pour the yogurt marinade over it, turning to coat well.
3. Cover and cook on low for 4-6 hours or on high for 2-3 hours.
4. Remove the chicken and slice or shred it.
5. Serve the chicken in warm pita bread, topped with tzatziki sauce, cucumbers, and tomatoes.

8. Crockpot Beef and Broccoli

Skip the takeout and make this high-protein, healthier version of beef and broccoli at home. It is savory, satisfying, and perfect for a summer evening.

Ingredients:

• 1.5 lbs flank steak, thinly sliced against the grain
• 1 cup beef broth
• 1/2 cup soy sauce (or tamari)
• 1/4 cup oyster sauce
• 2 tablespoons sesame oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 4 cups broccoli florets
• 2 tablespoons cornstarch (mixed with 2 tablespoons water)

Instructions:

1. Place the sliced flank steak in the slow cooker.
2. In a bowl, whisk together the beef broth, soy sauce, oyster sauce, sesame oil, garlic, and ginger.
3. Pour the sauce over the beef.
4. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the beef is tender.
5. About 30 minutes before serving, whisk the cornstarch slurry into the slow cooker to thicken the sauce.
6. Stir in the broccoli florets.
7. Cover and cook for the remaining 30 minutes, until the broccoli is tender-crisp.
8. Serve over brown rice or cauliflower rice.

9. Slow Cooker Turkey Meatballs

These turkey meatballs are versatile and packed with protein. Serve them over zucchini noodles for a light summer meal or as an appetizer at your next gathering.

Ingredients:

• 1 lb lean ground turkey
• 1/4 cup almond flour or breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (24 oz) jar marinara sauce (look for one with no added sugar)

Instructions:

1. In a large bowl, combine the ground turkey, almond flour, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper. Mix until just combined.
2. Form the mixture into 1-inch meatballs.
3. Pour half of the marinara sauce into the bottom of the slow cooker.
4. Arrange the meatballs in a single layer over the sauce.
5. Pour the remaining marinara sauce over the meatballs.
6. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the meatballs are cooked through.
7. Serve hot over zucchini noodles or whole wheat pasta.

10. Crockpot Salsa Verde Chicken

With just a few ingredients, this salsa verde chicken is incredibly flavorful and perfect for meal prep. Use it in tacos, salads, or stuffed peppers.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 1 (16 oz) jar salsa verde
• 1/2 cup chicken broth
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Fresh cilantro for garnish

Instructions:

1. Place the chicken breasts in the slow cooker.
2. Sprinkle the cumin and garlic powder over the chicken.
3. Pour the salsa verde and chicken broth over the top.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
5. Shred the chicken directly in the slow cooker using two forks.
6. Stir well to combine the chicken with the sauce.
7. Serve garnished with fresh cilantro.

11. Slow Cooker Shrimp Boil

Enjoy the flavors of a classic summer shrimp boil without the hassle of standing over a hot stove. This recipe is high in protein and full of savory spices.

Ingredients:

• 1 lb baby red potatoes, halved
• 2 ears of corn, cut into 2-inch pieces
• 1 lb smoked sausage (chicken or turkey sausage for a leaner option), sliced
• 1 tablespoon Old Bay seasoning
• 4 cups chicken broth
• 1 lb large shrimp, peeled and deveined
• 2 tablespoons butter, melted
• Fresh parsley and lemon wedges for serving

Instructions:

1. Place the potatoes, corn, and sausage in the slow cooker.
2. Sprinkle with Old Bay seasoning and pour the chicken broth over the top.
3. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the potatoes are tender.
4. Stir in the shrimp and melted butter.
5. Cover and cook on high for an additional 15-20 minutes, until the shrimp are pink and opaque.
6. Drain the liquid and serve hot, garnished with fresh parsley and lemon wedges.

12. Crockpot Buffalo Chicken Dip

A high-protein appetizer that is perfect for summer parties. Using Greek yogurt instead of heavy cream cheese keeps the protein content high and the calories lower.

Ingredients:

• 2 cups cooked, shredded chicken
• 1/2 cup hot sauce (like Frank’s RedHot)
• 1/2 cup plain Greek yogurt
• 1/4 cup crumbled blue cheese or shredded cheddar cheese
• 1 teaspoon garlic powder
• Celery sticks and carrot sticks for dipping

Instructions:

1. In the slow cooker, combine the shredded chicken, hot sauce, Greek yogurt, cheese, and garlic powder.
2. Stir well to mix all the ingredients.
3. Cover and cook on low for 1-2 hours, stirring occasionally, until the dip is hot and bubbly.
4. Serve warm with celery and carrot sticks for dipping.

13. Slow Cooker Quinoa and Black Bean Stuffed Peppers

These stuffed peppers are a fantastic vegetarian option that provides a substantial amount of protein from the quinoa and black beans.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup corn kernels
• 1 cup salsa
• 1/2 cup shredded Monterey Jack cheese (optional)
• 1/4 cup water

Instructions:

1. In a bowl, mix together the cooked quinoa, black beans, corn, and salsa.
2. Stuff each bell pepper with the quinoa mixture.
3. Pour the water into the bottom of the slow cooker.
4. Stand the stuffed peppers upright in the slow cooker.
5. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the peppers are tender.
6. If using cheese, sprinkle it over the top of the peppers during the last 15 minutes of cooking.
7. Serve hot.

14. Crockpot Hawaiian Chicken

A sweet and tangy dish that screams summer. The pineapple provides a natural sweetness, while the chicken offers a lean source of protein.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 1 (20 oz) can pineapple chunks (in 100% juice), undrained
• 1/4 cup soy sauce (or tamari)
• 2 tablespoons brown sugar or honey
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 red bell pepper, chopped

Instructions:

1. Place the chicken breasts in the slow cooker.
2. In a bowl, mix the pineapple chunks (with juice), soy sauce, brown sugar, garlic, and ginger.
3. Pour the mixture over the chicken.
4. Add the chopped red bell pepper.
5. Cover and cook on low for 4-6 hours or on high for 2-3 hours.
6. Serve the chicken and pineapple mixture over rice or quinoa.

15. Slow Cooker Beef Carnitas

Tender, flavorful beef carnitas are perfect for summer taco nights. Using a lean cut of beef ensures the dish remains high in protein.

Ingredients:

• 2 lbs beef chuck roast, trimmed of fat
• 1 orange, juiced
• 1 lime, juiced
• 3 cloves garlic, minced
• 1 tablespoon cumin
• 1 tablespoon dried oregano
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 cup beef broth

Instructions:

1. Place the beef roast in the slow cooker.
2. In a bowl, combine the orange juice, lime juice, garlic, cumin, oregano, chili powder, salt, and beef broth.
3. Pour the marinade over the beef.
4. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is very tender.
5. Remove the beef and shred it with two forks.
6. For crispy edges, spread the shredded beef on a baking sheet and broil for 3-5 minutes before serving.
7. Serve in tortillas with your favorite toppings.

16. Crockpot Lemon Garlic Chicken

A simple, bright, and refreshing chicken dish that pairs perfectly with a summer salad or roasted vegetables.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup chicken broth
• 1/4 cup fresh lemon juice
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Lemon slices for garnish

Instructions:

1. Place the chicken breasts in the slow cooker.
2. In a small bowl, whisk together the chicken broth, lemon juice, garlic, thyme, rosemary, salt, and pepper.
3. Pour the mixture over the chicken.
4. Top with lemon slices.
5. Cover and cook on low for 4-5 hours or on high for 2-3 hours.
6. Serve the chicken with the cooking juices spooned over the top.

17. Slow Cooker Vegetarian Chili Mac

A hearty, high-protein vegetarian meal that combines the best of chili and macaroni and cheese.

Ingredients:

• 1 (15 oz) can kidney beans, rinsed and drained
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can diced tomatoes
• 1 cup vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 cup whole wheat elbow macaroni
• 1 cup shredded cheddar cheese

Instructions:

1. In the slow cooker, combine the kidney beans, black beans, diced tomatoes, vegetable broth, chili powder, and cumin.
2. Cover and cook on low for 4-6 hours.
3. About 30 minutes before serving, stir in the elbow macaroni.
4. Cover and cook on high for 20-30 minutes, until the pasta is tender.
5. Stir in the shredded cheddar cheese until melted.
6. Serve hot.

18. Crockpot Teriyaki Turkey

A lean and flavorful alternative to traditional teriyaki chicken. Ground turkey cooks up beautifully in the slow cooker with a homemade teriyaki sauce.

Ingredients:

• 1.5 lbs lean ground turkey
• 1/2 cup soy sauce (or tamari)
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1/4 cup water mixed with 1 tablespoon cornstarch

Instructions:

1. Brown the ground turkey in a skillet over medium heat. Drain any excess fat.
2. Transfer the cooked turkey to the slow cooker.
3. In a bowl, whisk together the soy sauce, honey, rice vinegar, garlic, and ginger.
4. Pour the sauce over the turkey.
5. Cover and cook on low for 2-3 hours.
6. Stir in the cornstarch mixture and cook on high for 15 minutes until the sauce thickens.
7. Serve over rice or in lettuce cups.

19. Slow Cooker Mediterranean Chicken

Packed with olives, tomatoes, and artichokes, this chicken dish is a flavorful, high-protein option for a warm summer evening.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 cup Kalamata olives, pitted and halved
• 1 (14 oz) can artichoke hearts, drained and quartered
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/4 cup feta cheese, crumbled (for serving)

Instructions:

1. Place the chicken breasts in the slow cooker.
2. Top with the diced tomatoes, olives, artichoke hearts, garlic, and oregano.
3. Cover and cook on low for 4-6 hours or on high for 2-3 hours.
4. Serve the chicken and vegetable mixture topped with crumbled feta cheese.

20. Crockpot BBQ Pulled Chicken

A lighter alternative to pulled pork, this BBQ pulled chicken is just as satisfying and perfect for summer sandwiches or salads.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup BBQ sauce (look for low-sugar options)
• 1/4 cup chicken broth
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder

Instructions:

1. Place the chicken breasts in the slow cooker.
2. In a bowl, mix the BBQ sauce, chicken broth, apple cider vinegar, smoked paprika, and garlic powder.
3. Pour the sauce over the chicken.
4. Cover and cook on low for 4-6 hours or on high for 2-3 hours.
5. Remove the chicken and shred it with two forks.
6. Return the shredded chicken to the slow cooker and toss with the sauce.
7. Serve on whole grain buns or over a crisp summer salad.

21. Slow Cooker Sausage and Peppers

A classic combination that is incredibly easy to make in the slow cooker. Choose a high-protein, lean sausage like chicken or turkey sausage.

Ingredients:

• 1 lb fully cooked chicken or turkey sausage, sliced
• 2 bell peppers (any color), sliced
• 1 large onion, sliced
• 1 (14.5 oz) can diced tomatoes
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning

Instructions:

1. Add the sliced sausage, bell peppers, onion, diced tomatoes, garlic, and Italian seasoning to the slow cooker.
2. Stir to combine.
3. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the vegetables are tender.
4. Serve on its own, over quinoa, or in a whole wheat hoagie roll.

22. Crockpot Coconut Curry Chicken

A fragrant and slightly spicy dish that brings tropical flavors to your summer menu. The chicken provides ample protein, while the coconut milk adds a creamy texture.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into chunks
• 1 (13.5 oz) can light coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon soy sauce (or tamari)
• 1 tablespoon lime juice
• 1 red bell pepper, sliced
• 1 cup snap peas
• Fresh basil or cilantro for garnish

Instructions:

1. Place the chicken chunks in the slow cooker.
2. In a bowl, whisk together the coconut milk, red curry paste, soy sauce, and lime juice.
3. Pour the mixture over the chicken.
4. Cover and cook on low for 4-5 hours or on high for 2-3 hours.
5. Stir in the bell pepper and snap peas during the last 30 minutes of cooking.
6. Serve hot over rice, garnished with fresh basil or cilantro.

23. Slow Cooker Black Bean Soup

A comforting yet light soup that is perfect for cooler summer evenings. Black beans are an excellent source of plant-based protein and fiber.

Ingredients:

• 3 (15 oz) cans black beans, rinsed and drained
• 4 cups vegetable broth
• 1 cup salsa
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon cumin
• 1 teaspoon chili powder
• Optional toppings: avocado, cilantro, Greek yogurt

Instructions:

1. Add the black beans, vegetable broth, salsa, onion, garlic, cumin, and chili powder to the slow cooker.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
3. For a creamier texture, use an immersion blender to partially blend the soup before serving.
4. Serve hot with your favorite toppings.

24. Crockpot Chicken Fajitas

All the flavor of sizzling fajitas without the heat of the stove. This high-protein meal is colorful, nutritious, and perfect for a summer dinner.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, sliced into strips
• 2 bell peppers (any color), sliced
• 1 large onion, sliced
• 1 packet fajita seasoning (or 2 tablespoons homemade fajita seasoning)
• 1/4 cup chicken broth
• 1 tablespoon lime juice
• Tortillas and desired toppings for serving

Instructions:

1. Place the chicken strips, bell peppers, and onion in the slow cooker.
2. Sprinkle the fajita seasoning over the top.
3. Pour in the chicken broth and lime juice.
4. Toss everything together to coat evenly.
5. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and the vegetables are tender.
6. Serve the mixture in warm tortillas with your favorite fajita toppings.

25. Slow Cooker Peach Balsamic Chicken

Take advantage of fresh summer peaches with this sweet and savory chicken dish. It is a unique and high-protein meal that is sure to impress.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 fresh peaches, pitted and sliced
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• Salt and pepper to taste

Instructions:

1. Place the chicken breasts in the slow cooker.
2. Arrange the sliced peaches over the chicken.
3. In a small bowl, whisk together the balsamic vinegar, honey, garlic, basil, salt, and pepper.
4. Pour the balsamic mixture over the chicken and peaches.
5. Cover and cook on low for 4-5 hours or on high for 2-3 hours.
6. Serve the chicken topped with the warm peaches and a drizzle of the cooking liquid.

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These 25 high-protein summer crockpot ideas prove that your slow cooker is a versatile tool year-round. By utilizing these recipes, you can enjoy delicious, nutritious meals while keeping your kitchen cool and maximizing your time enjoying the summer weather. Happy cooking!