24 Satisfying Crock Pot Picnic Recipes for Lazy Gatherings

Mmm, can you smell that? It’s the scent of effortless entertaining wafting from your slow cooker! Whether you’re planning a laid-back park picnic or a cozy backyard get-together, these 24 satisfying Crock Pot recipes are your ticket to a stress-free, deliciously lazy gathering. Get ready to be the hero of the party with minimal effort—let’s dive into these crowd-pleasing dishes!

Savory Crock Pot Pulled Pork Sandwiches

Finally, let’s talk about the ultimate hands-off dinner that practically cooks itself while making your whole house smell incredible. You’re going to love how this savory pulled pork transforms your slow cooker into a flavor powerhouse with minimal effort. Seriously, it’s the kind of meal that makes you feel like a kitchen rockstar without any of the stress.

Ingredients

– 4 pounds bone-in pork shoulder roast
– 1 cup rich chicken broth
– ½ cup tangy apple cider vinegar
– ¼ cup sweet brown sugar
– 2 tablespoons smoky paprika
– 1 tablespoon aromatic garlic powder
– 1 tablespoon coarse kosher salt
– 1 teaspoon freshly ground black pepper
– ½ teaspoon spicy cayenne pepper
– 8 soft brioche hamburger buns
– 2 cups creamy coleslaw mix

Instructions

1. Pat the 4-pound bone-in pork shoulder roast completely dry with paper towels to ensure a good sear.
2. In a small bowl, whisk together ½ cup tangy apple cider vinegar, ¼ cup sweet brown sugar, 2 tablespoons smoky paprika, 1 tablespoon aromatic garlic powder, 1 tablespoon coarse kosher salt, 1 teaspoon freshly ground black pepper, and ½ teaspoon spicy cayenne pepper until well combined.
3. Rub the spice mixture evenly over all sides of the pork shoulder, pressing gently to help it adhere.
4. Place the seasoned pork shoulder into your crock pot and pour 1 cup rich chicken broth around the sides, being careful not to wash off the spice rub.
5. Cover the crock pot and cook on LOW heat for 8 hours until the pork shreds easily with two forks.
6. Carefully transfer the cooked pork to a large cutting board, reserving the cooking liquid in the crock pot.
7. Using two forks, shred the pork completely, discarding any large pieces of fat or bone.
8. Return the shredded pork to the crock pot and stir it into the reserved cooking liquid until well coated.
9. Toast 8 soft brioche hamburger buns in a 350°F oven for 5 minutes until lightly golden and warm.
10. Spoon the saucy pulled pork onto the bottom halves of the toasted buns.
11. Top each sandwich with ¼ cup creamy coleslaw mix before placing the bun tops.

This pork becomes incredibly tender and juicy, with the slow cooking process creating melt-in-your-mouth texture that pairs perfectly with the creamy crunch of coleslaw. The combination of smoky, sweet, and tangy flavors makes these sandwiches absolutely irresistible, and they’re fantastic served with crispy potato wedges or a simple side salad for a complete meal that everyone will rave about.

Hearty Crock Pot BBQ Chicken Drumsticks

Sometimes you just need a meal that practically cooks itself while filling your kitchen with that incredible BBQ aroma. These crock pot chicken drumsticks are the ultimate hands-off dinner that delivers fall-off-the-bone tenderness with minimal effort—perfect for busy weeknights or lazy weekends when you’d rather relax than slave over the stove.

Ingredients

– 3 pounds of plump chicken drumsticks
– 1 cup of tangy, smoky BBQ sauce
– ¼ cup of rich, dark brown sugar
– 2 tablespoons of zesty apple cider vinegar
– 1 tablespoon of Worcestershire sauce with its deep umami flavor
– 1 teaspoon of aromatic garlic powder
– 1 teaspoon of sweet, smoky paprika
– ½ teaspoon of freshly cracked black pepper
– ½ teaspoon of coarse kosher salt

Instructions

1. Pat 3 pounds of plump chicken drumsticks completely dry with paper towels to help the seasoning stick better and promote browning.
2. In a medium bowl, whisk together 1 cup of tangy, smoky BBQ sauce, ¼ cup of rich, dark brown sugar, 2 tablespoons of zesty apple cider vinegar, 1 tablespoon of Worcestershire sauce, 1 teaspoon of aromatic garlic powder, 1 teaspoon of sweet, smoky paprika, ½ teaspoon of freshly cracked black pepper, and ½ teaspoon of coarse kosher salt until fully combined.
3. Arrange the dried chicken drumsticks in a single layer in your crock pot, making sure they’re not stacked on top of each other for even cooking.
4. Pour the prepared BBQ sauce mixture evenly over all the chicken drumsticks, using a spoon to coat each piece thoroughly.
5. Cover the crock pot with its lid and cook on LOW heat for 6 hours until the chicken is fork-tender and easily pulls away from the bone.
6. Carefully transfer the cooked drumsticks to a baking sheet using tongs, being gentle as they’ll be very tender at this point.
7. Preheat your oven’s broiler to HIGH (about 500°F) while the chicken is resting on the baking sheet.
8. Brush each drumstick with additional sauce from the crock pot to create a glossy finish before broiling.
9. Broil the sauced drumsticks for 3-5 minutes until the edges are slightly charred and the sauce is caramelized, watching closely to prevent burning.
10. Remove from oven and let rest for 5 minutes before serving to allow the juices to redistribute. Definitely serve these sticky, caramelized drumsticks over fluffy white rice to soak up that incredible sauce, or pile them high on a platter with creamy coleslaw and cornbread for the ultimate comfort food spread. The meat will be so tender it practically slides off the bone, with that perfect balance of sweet, smoky, and tangy flavors in every bite.

Flavorful Crock Pot Veggie Chili

Keeping things simple and delicious is what slow cooker meals are all about. You’ll love how this veggie chili comes together with minimal effort, filling your kitchen with amazing aromas while it simmers away. It’s the perfect cozy meal for busy weeknights or lazy weekends.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves fresh garlic, minced
• 1 large red bell pepper, chopped into ½-inch pieces
• 1 large green bell pepper, chopped into ½-inch pieces
• 2 medium carrots, peeled and diced
• 2 (15-ounce) cans dark red kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can sweet corn, drained
• 2 cups rich vegetable broth
• 2 tablespoons smoky chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• 1 teaspoon coarse sea salt
• ½ teaspoon freshly ground black pepper
• 1 bay leaf

Instructions

1. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add the finely diced yellow onion and cook for 5-7 minutes until softened and translucent.
3. Stir in the minced fresh garlic and cook for 1 minute until fragrant.
4. Transfer the onion and garlic mixture to your crock pot.
5. Add the chopped red bell pepper, green bell pepper, and diced carrots to the crock pot.
6. Pour in the drained and rinsed dark red kidney beans and black beans.
7. Add the crushed tomatoes, drained sweet corn, and rich vegetable broth.
8. Sprinkle in the smoky chili powder, ground cumin, smoked paprika, cayenne pepper, coarse sea salt, and freshly ground black pepper.
9. Drop in the bay leaf and stir everything together until well combined.
10. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
11. Remove the bay leaf before serving.

Every spoonful of this chili delivers a wonderful mix of textures, from the tender beans to the crisp-tender vegetables. The smoky spices create a deep, complex flavor that develops beautifully during the long simmer. Try serving it over baked potatoes or with a dollop of cool sour cream for a satisfying contrast.

Tender Crock Pot Beef Brisket with Hearty Vegetables

Very few things beat coming home to a house filled with the incredible aroma of a meal that’s been slowly cooking itself all day. You’re going to love how this tender beef brisket just falls apart with a gentle pull of a fork, surrounded by hearty, comforting vegetables. It’s the perfect set-it-and-forget-it dinner for a busy weeknight or a lazy weekend.

Ingredients

• 1 (4-pound) well-marbled beef brisket
• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, thinly sliced
• 4 cloves fresh garlic, minced
• 1 cup robust red wine
• 1 cup rich beef broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon smoked paprika
• 2 teaspoons coarse kosher salt
• 1 teaspoon freshly cracked black pepper
• 1 pound baby potatoes, halved
• 4 large carrots, cut into 2-inch chunks
• 2 stalks celery, cut into 1-inch pieces
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme

Instructions

1. Pat the 4-pound well-marbled beef brisket completely dry with paper towels.
2. Season all sides of the brisket generously with 2 teaspoons coarse kosher salt and 1 teaspoon freshly cracked black pepper.
3. Heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers.
4. Sear the brisket for 4-5 minutes per side until a deep brown crust forms.
5. Transfer the seared brisket to your crock pot, fat side up.
6. Add 1 large thinly sliced yellow onion and 4 cloves minced fresh garlic to the same skillet.
7. Cook for 3-4 minutes until the onion softens and becomes fragrant.
8. Pour in 1 cup robust red wine to deglaze the skillet, scraping up all the browned bits from the bottom.
9. Let the wine simmer for 2 minutes to reduce slightly.
10. Stir in 1 cup rich beef broth, 2 tablespoons Worcestershire sauce, and 1 tablespoon smoked paprika.
11. Bring the liquid to a gentle simmer, then carefully pour it over the brisket in the crock pot.
12. Arrange 1 pound halved baby potatoes, 4 large carrots cut into 2-inch chunks, and 2 stalks celery cut into 1-inch pieces around the brisket.
13. Place 2 sprigs fresh rosemary and 3 sprigs fresh thyme on top of the vegetables.
14. Cover and cook on LOW for 8-9 hours until the brisket is fork-tender.
15. Carefully remove the brisket from the crock pot and let it rest on a cutting board for 10 minutes.
16. Slice the brisket against the grain into ½-inch thick pieces.
17. Use a slotted spoon to transfer the vegetables to a serving platter.
18. Skim any excess fat from the cooking liquid in the crock pot with a spoon.
19. Serve the sliced brisket and vegetables together, spooning the cooking liquid over the top.

Gorgeously tender and packed with deep, savory flavor, this brisket practically melts in your mouth. The vegetables soak up all the rich cooking juices, becoming incredibly soft and flavorful. For a next-level meal, shred any leftovers and pile them high on toasted brioche buns with a dollop of creamy coleslaw.

Delicious Crock Pot Spinach Artichoke Dip

Kicking off your party with something everyone will love? This creamy, cheesy crock pot spinach artichoke dip is the ultimate crowd-pleaser. You just toss everything in the slow cooker and let it work its magic while you relax.

Ingredients

• 1 (8-ounce) block of creamy, full-fat cream cheese, softened
• 1 cup of rich, tangy mayonnaise
• 1 cup of freshly grated, sharp Parmesan cheese
• 1 cup of melty, shredded mozzarella cheese
• 1 (14-ounce) can of tender, marinated artichoke hearts, drained and chopped
• 1 (10-ounce) package of frozen chopped spinach, thawed and squeezed dry
• 2 cloves of aromatic, minced garlic
• 1/2 teaspoon of smoky, sweet paprika
• 1/4 teaspoon of freshly cracked black pepper

Instructions

1. Plug in your 4-quart or larger slow cooker and set it to the Low heat setting.
2. Place the softened, full-fat cream cheese block directly into the slow cooker insert.
3. Add the rich, tangy mayonnaise to the cream cheese.
4. Sprinkle in the freshly grated, sharp Parmesan cheese.
5. Add the melty, shredded mozzarella cheese.
6. Drop in the chopped, tender artichoke hearts.
7. Add the thawed, squeezed-dry chopped spinach.
8. Stir in the aromatic, minced garlic.
9. Sprinkle the smoky, sweet paprika and freshly cracked black pepper over the mixture.
10. Use a sturdy spoon or spatula to mix all ingredients thoroughly until fully combined and no cream cheese streaks remain. Tip: For extra creaminess, let the cream cheese sit at room temperature for 30 minutes before starting.
11. Place the lid securely on the slow cooker.
12. Cook on Low heat for 2 hours, resisting the urge to open the lid during cooking. Tip: Keeping the lid closed ensures even heating and prevents moisture loss.
13. After 2 hours, remove the lid and stir the dip vigorously until completely smooth and bubbly.
14. Continue cooking uncovered on Low heat for 15 more minutes to thicken slightly. Tip: If your dip seems too thick, stir in 1-2 tablespoons of milk or artichoke brine for perfect consistency.
15. Turn off the slow cooker and unplug it.

Melted into absolute perfection, this dip emerges luxuriously creamy with delightful chunks of artichoke and spinach throughout. The combination of three cheeses creates an irresistibly rich, tangy flavor that pairs wonderfully with crispy tortilla chips, toasted baguette slices, or even fresh vegetable sticks. You’ll love how the slow cooker keeps it warm and gooey throughout your entire gathering.

Classic Crock Pot Baked Beans

Backyard barbecues just aren’t complete without that slow-simmered, sweet-and-smoky side dish we all crave. You know the one—those tender beans that soak up all the delicious flavors while bubbling away in your trusty crock pot all day long. Let’s make that classic comfort food magic happen right in your own kitchen.

Ingredients

• 1 pound dried navy beans
• 8 ounces thick-cut bacon, chopped into small pieces
• 1 large yellow onion, finely diced
• 3 cloves fresh garlic, minced
• 1 cup dark brown sugar, packed
• 1/2 cup pure maple syrup
• 1/4 cup tangy ketchup
• 2 tablespoons rich molasses
• 1 tablespoon sharp yellow mustard
• 2 teaspoons smoked paprika
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 cups low-sodium chicken broth
• 1 cup water

Instructions

1. Rinse 1 pound dried navy beans under cold running water in a colander, picking out any small stones or debris.
2. Place the cleaned beans in your 6-quart crock pot insert.
3. Cook 8 ounces thick-cut bacon in a large skillet over medium heat for 8-10 minutes until crispy and golden brown.
4. Transfer the crispy bacon to the crock pot using a slotted spoon, leaving 2 tablespoons of bacon drippings in the skillet.
5. Sauté 1 large finely diced yellow onion in the bacon drippings over medium heat for 5-7 minutes until softened and translucent.
6. Add 3 cloves minced fresh garlic to the skillet and cook for 1 minute until fragrant.
7. Combine 1 cup packed dark brown sugar, 1/2 cup pure maple syrup, 1/4 cup tangy ketchup, 2 tablespoons rich molasses, 1 tablespoon sharp yellow mustard, 2 teaspoons smoked paprika, 1 teaspoon coarse kosher salt, and 1/2 teaspoon freshly ground black pepper in a medium bowl.
8. Pour the sauce mixture over the beans in the crock pot.
9. Add the sautéed onions and garlic to the crock pot.
10. Pour 4 cups low-sodium chicken broth and 1 cup water over everything in the crock pot.
11. Stir all ingredients thoroughly until well combined.
12. Cover the crock pot and cook on HIGH for 6 hours or LOW for 10 hours until beans are tender and sauce has thickened.
13. Remove the lid during the last 30 minutes of cooking to allow the sauce to thicken further if desired.
14. Test beans for tenderness by pressing one between your fingers—it should mash easily.

Outrageously tender beans swimming in that thick, glossy sauce will have everyone coming back for seconds. The magic happens when those creamy beans soak up all the sweet maple and smoky bacon flavors during the long, slow cook. Try serving them over baked potatoes or alongside grilled sausages for a comforting meal that tastes like it took all day—because it did!

Tasty Crock Pot Mac and Cheese

Kicking off comfort food season with this incredibly easy crock pot mac and cheese that practically makes itself while you tackle your day. You’ll love how the creamy sauce comes together effortlessly, and that first cheesy bite will have everyone asking for seconds. It’s the ultimate hands-off dish for busy weeknights or cozy weekends.

Ingredients

– 1 pound elbow macaroni
– 4 cups shredded sharp cheddar cheese
– 2 cups whole milk
– 1 cup heavy cream
– 1/2 cup unsalted butter
– 1 teaspoon garlic powder
– 1 teaspoon smoked paprika
– 1/2 teaspoon freshly ground black pepper
– 1/2 teaspoon fine sea salt

Instructions

1. Cook 1 pound of elbow macaroni according to package directions until al dente, about 7-8 minutes.
2. Drain the cooked pasta thoroughly and transfer it to your crock pot.
3. Add 1/2 cup of unsalted butter to the hot pasta and stir until melted and coating every piece.
4. Pour in 2 cups of whole milk and 1 cup of heavy cream, stirring to combine completely.
5. Sprinkle 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, 1/2 teaspoon of freshly ground black pepper, and 1/2 teaspoon of fine sea salt over the mixture.
6. Stir all ingredients together until the seasonings are evenly distributed throughout.
7. Add 3 cups of shredded sharp cheddar cheese, reserving 1 cup for later.
8. Mix gently until the cheese begins to melt into the creamy sauce.
9. Cover the crock pot and cook on LOW heat for 2 hours, stirring once halfway through to prevent sticking.
10. After 2 hours, sprinkle the remaining 1 cup of shredded sharp cheddar cheese over the top.
11. Cover and cook for an additional 15 minutes until the top layer of cheese is perfectly melted.
12. Give the mac and cheese one final gentle stir to incorporate the melted top cheese.

Getting that first spoonful is pure comfort—the sauce is luxuriously creamy while the pasta maintains just the right bite. The sharp cheddar gives it that classic tang, balanced beautifully by the subtle smokiness from the paprika. Try serving it alongside crispy bacon bits stirred in or with a crunchy breadcrumb topping for extra texture that’ll make it your new go-to potluck star.

Smoky Crock Pot Corn on the Cob with Butter

Unexpectedly simple yet packed with flavor, this smoky crock pot corn on the cob will become your new go-to side dish. You just toss everything in the slow cooker and let it work its magic while you focus on the rest of your meal. It’s the kind of effortless recipe that delivers big on taste with minimal effort.

Ingredients

– 6 ears of fresh sweet corn, husks removed
– 1/2 cup of salted butter, cut into pats
– 1 tablespoon of smoked paprika
– 1 teaspoon of garlic powder
– 1/2 teaspoon of coarse black pepper
– 1/4 cup of water

Instructions

1. Arrange 6 ears of fresh sweet corn in the bottom of your crock pot in a single layer.
2. Evenly distribute 1/2 cup of salted butter pats over the corn cobs.
3. Sprinkle 1 tablespoon of smoked paprika evenly over all the corn.
4. Dust the corn with 1 teaspoon of garlic powder, making sure to coat all sides.
5. Season with 1/2 teaspoon of coarse black pepper.
6. Pour 1/4 cup of water into the bottom of the crock pot around the corn.
7. Cover the crock pot with its lid and cook on HIGH heat for 2 hours.
8. Check the corn at the 2-hour mark – it should be tender when pierced with a fork but still have a slight crunch.
9. Carefully remove the hot corn from the crock pot using tongs.
10. Serve immediately while the corn is still steaming hot.

Melt-in-your-mouth tender with a deep smoky flavor that permeates every kernel, this corn is fantastic straight from the pot. The butter creates a glossy coating that clings to each cob, making every bite rich and satisfying. Try sprinkling with crumbled cotija cheese and a squeeze of lime for a fun twist that balances the smokiness beautifully.

Versatile Crock Pot Herbed Potato Salad

You know those days when you want something comforting but don’t want to hover over the stove? Your slow cooker is about to become your new best friend for this herbed potato salad that works just as well at a summer barbecue as it does alongside a cozy winter roast.

Ingredients

– 3 pounds of waxy red potatoes, quartered
– 1/2 cup of rich extra virgin olive oil
– 1/4 cup of fresh lemon juice from juicy lemons
– 2 tablespoons of grainy Dijon mustard
– 3 cloves of aromatic garlic, minced
– 1/2 cup of fresh parsley, finely chopped
– 1/4 cup of fresh dill, finely chopped
– 1/2 cup of thinly sliced crisp scallions
– 1 teaspoon of coarse kosher salt
– 1/2 teaspoon of freshly cracked black pepper

Instructions

1. Place 3 pounds of quartered red potatoes in your slow cooker.
2. Pour 1/2 cup of olive oil and 1/4 cup of fresh lemon juice over the potatoes.
3. Add 2 tablespoons of grainy Dijon mustard and 3 minced garlic cloves to the slow cooker.
4. Sprinkle 1 teaspoon of coarse kosher salt and 1/2 teaspoon of freshly cracked black pepper over the potato mixture.
5. Gently toss everything together until the potatoes are evenly coated.
6. Cover the slow cooker and cook on high heat for 3 hours until the potatoes are fork-tender but still hold their shape.
7. Carefully transfer the cooked potatoes to a large mixing bowl using a slotted spoon, reserving the cooking liquid in the slow cooker.
8. Let the potatoes cool for 15 minutes until they’re warm but not hot to the touch.
9. Whisk 1/2 cup of chopped fresh parsley and 1/4 cup of chopped fresh dill into the reserved cooking liquid.
10. Pour the herbed dressing over the cooled potatoes in the mixing bowl.
11. Add 1/2 cup of thinly sliced crisp scallions to the potato mixture.
12. Gently fold everything together until the potatoes are evenly coated with the herbed dressing.
13. Chill the potato salad in the refrigerator for at least 1 hour to allow the flavors to meld.

Our finished potato salad has this wonderful creamy-yet-sturdy texture where the potatoes hold their shape but soak up all that herby goodness. The tangy Dijon and bright lemon really shine through, making it far more interesting than your average potato salad. Try serving it warm right out of the slow cooker for a comforting side, or chill it overnight and pack it for your next picnic—it only gets better as the flavors mingle.

Zesty Crock Pot Salsa Verde Chicken Tacos

Let’s be real—some days you just need dinner to basically make itself. Luckily, these zesty Crock Pot salsa verde chicken tacos are here to do exactly that, delivering maximum flavor with minimal effort. You’ll love how the tangy tomatillo salsa and savory chicken meld together into something seriously delicious.

Ingredients

– 2 lbs boneless, skinless chicken thighs
– 1 (16 oz) jar tangy tomatillo salsa verde
– 1 packet zesty taco seasoning
– 1/4 cup freshly squeezed lime juice
– 8 small flour tortillas
– 1 cup crumbled cotija cheese
– 1/2 cup finely chopped fresh cilantro
– 1 ripe avocado, sliced
– 1/4 cup thinly sliced red onion

Instructions

1. Place 2 lbs boneless, skinless chicken thighs in the bottom of your Crock Pot.
2. Pour 1 (16 oz) jar tangy tomatillo salsa verde evenly over the chicken.
3. Sprinkle 1 packet zesty taco seasoning over the chicken and salsa.
4. Add 1/4 cup freshly squeezed lime juice to the Crock Pot.
5. Cover and cook on LOW for 6 hours until the chicken shreds easily with a fork.
6. Remove the chicken from the Crock Pot and shred it completely using two forks.
7. Return the shredded chicken to the Crock Pot and stir to coat with the cooking liquid.
8. Warm 8 small flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
9. Spoon the warm chicken mixture onto the center of each warmed tortilla.
10. Top each taco with 2 tbsp crumbled cotija cheese.
11. Sprinkle 1 tbsp finely chopped fresh cilantro over each taco.
12. Add 2 slices of ripe avocado to each taco.
13. Garnish with 1/2 tbsp thinly sliced red onion per taco.

Now you’re ready to dig into tacos that are bursting with bright, tangy flavor and incredibly tender, juicy chicken. The creamy avocado and salty cotija cheese balance perfectly with the zesty salsa verde—these are seriously next-level tacos that’ll have everyone asking for seconds.

Juicy Crock Pot Honey Lime Chicken Wings

Ever have one of those days where you want something delicious but don’t want to babysit the stove? These wings are your answer—they practically cook themselves while filling your kitchen with the most incredible sweet and tangy aroma. You’re going to love how the honey caramelizes into a sticky glaze that clings to every tender bite.

Ingredients

• 2 pounds of plump, meaty chicken wings
• 1/2 cup of golden, raw honey
• 1/4 cup of freshly squeezed lime juice
• 3 tablespoons of rich soy sauce
• 4 cloves of aromatic garlic, minced
• 1 teaspoon of freshly grated ginger
• 1/2 teaspoon of coarse sea salt
• 1/4 teaspoon of freshly cracked black pepper
• 2 tablespoons of thinly sliced green onions
• 1 tablespoon of toasted sesame seeds

Instructions

1. Pat your chicken wings completely dry with paper towels.
2. Season the wings evenly with coarse sea salt and freshly cracked black pepper.
3. Whisk together golden raw honey, freshly squeezed lime juice, rich soy sauce, minced aromatic garlic, and freshly grated ginger in a medium bowl until smooth.
4. Pour half of the honey-lime sauce into the bottom of your crock pot.
5. Arrange the seasoned chicken wings in a single layer in the crock pot.
6. Pour the remaining honey-lime sauce over the wings, making sure each one gets coated.
7. Cover the crock pot and cook on LOW for 4 hours or HIGH for 2 hours.
8. Carefully transfer the cooked wings to a baking sheet lined with aluminum foil using tongs.
9. Preheat your oven’s broiler to 500°F.
10. Broil the wings for 3-4 minutes until the edges become crispy and caramelized.
11. Flip the wings with tongs and broil for another 2-3 minutes until the other side is golden brown.
12. Transfer the finished wings to a serving platter.
13. Garnish with thinly sliced green onions and toasted sesame seeds.

Seriously, the texture is magical—fall-off-the-bone tender inside with those beautifully crispy, sticky edges from the quick broil. That sweet-tangy balance makes them irresistible whether you’re serving them as game day snacks or a fun weeknight dinner. Try pairing them with cool cucumber slices or jasmine rice to soak up every last drop of that incredible sauce.

Exotic Crock Pot Pineapple Teriyaki Meatballs

Kicking off your weeknight dinner rotation just got easier with this tropical twist on a classic. You’ll love how these sweet and savory meatballs transform your slow cooker into a flavor powerhouse, filling your kitchen with the most incredible aroma while you go about your day. Seriously, your family won’t believe something this delicious came from such minimal effort.

Ingredients

– 2 pounds lean ground beef
– 1 cup panko breadcrumbs
– 2 large farm-fresh eggs
– 3 cloves aromatic garlic, minced
– 1 tablespoon freshly grated ginger
– 1/2 cup rich soy sauce
– 1/2 cup sweet brown sugar
– 1/3 cup rice vinegar
– 1 (20-ounce) can juicy pineapple chunks in syrup
– 2 tablespoons cornstarch
– 2 tablespoons cold water
– 2 thinly sliced green onions
– 1 tablespoon toasted sesame seeds

Instructions

1. In a large mixing bowl, combine 2 pounds lean ground beef, 1 cup panko breadcrumbs, 2 large farm-fresh eggs, 3 cloves minced aromatic garlic, and 1 tablespoon freshly grated ginger.
2. Use your hands to gently mix the ingredients until just combined, being careful not to overwork the meat.
3. Roll the mixture into 1½-inch meatballs, placing them on a parchment-lined baking sheet as you work.
4. In your crock pot, whisk together 1/2 cup rich soy sauce, 1/2 cup sweet brown sugar, 1/3 cup rice vinegar, and the entire can of juicy pineapple chunks with their syrup.
5. Carefully place the raw meatballs into the crock pot sauce in a single layer.
6. Cover and cook on HIGH for 2½ hours or LOW for 5 hours until the meatballs reach 165°F internal temperature.
7. Tip: For perfectly round meatballs that don’t fall apart, chill the formed meatballs in the refrigerator for 20 minutes before cooking.
8. In a small bowl, create a slurry by whisking 2 tablespoons cornstarch with 2 tablespoons cold water until completely smooth.
9. Remove the crock pot lid and stir the cornstarch slurry into the bubbling sauce.
10. Tip: Always mix cornstarch with cold liquid first to prevent lumps in your sauce.
11. Replace the lid and cook for an additional 15-20 minutes until the sauce thickens to a glossy, coating consistency.
12. Tip: For extra caramelization, transfer the meatballs to a baking sheet and broil for 2-3 minutes before serving.
13. Garnish the finished dish with 2 thinly sliced green onions and 1 tablespoon toasted sesame seeds.

Lusciously tender meatballs soak up that incredible sweet-savory teriyaki glaze while the pineapple chunks add bursts of tropical brightness. The texture is magical—fork-tender beef that practically melts in your mouth contrasted with the slight chew of caramelized pineapple. Serve these over fluffy jasmine rice to catch every drop of that glossy sauce, or skewer them for a fun party appetizer that’ll have everyone asking for the recipe.

Refreshing Crock Pot Strawberry Lemonade

Kicking off your summer gatherings with something special? This refreshing crock pot strawberry lemonade brings all the sweet-tart goodness you crave with minimal effort. You’ll love how the slow cooker coaxes out the natural flavors while filling your kitchen with the most incredible fruity aroma.

Ingredients

– 2 pounds fresh, ripe strawberries (hulled and sliced)
– 1 cup freshly squeezed lemon juice (from about 6 juicy lemons)
– 1 cup granulated sugar
– 6 cups cold filtered water
– Fresh mint sprigs for garnish
– Ice cubes for serving

Instructions

1. Place 2 pounds of hulled and sliced fresh strawberries into your crock pot.
2. Add 1 cup of granulated sugar directly over the strawberries.
3. Pour 1 cup of freshly squeezed lemon juice into the crock pot.
4. Gently stir the mixture until the sugar begins to dissolve into the lemon juice.
5. Cover the crock pot and set it to cook on LOW heat for 2 hours.
6. After 2 hours, carefully remove the lid and use a potato masher to crush the softened strawberries completely.
7. Strain the mixture through a fine-mesh sieve into a large pitcher, pressing gently on the solids to extract all the liquid.
8. Discard the strawberry pulp left in the sieve.
9. Add 6 cups of cold filtered water to the strawberry-lemon concentrate in the pitcher.
10. Stir thoroughly until the mixture is well combined.
11. Chill the lemonade in the refrigerator for at least 1 hour before serving.
12. Fill glasses with ice cubes and pour the chilled strawberry lemonade over them.
13. Garnish each glass with a fresh mint sprig.

Sipping this strawberry lemonade feels like pure summer sunshine. The texture is beautifully smooth with just the right balance of sweet berry notes and bright citrus zing. Try serving it in mason jars with colorful paper straws for that perfect backyard barbecue vibe, or freeze some into popsicle molds for a frozen treat the kids will adore.

Conclusion

Just imagine—effortless, crowd-pleasing dishes ready when you are! These 24 Crock Pot picnic recipes make lazy gatherings deliciously simple. We hope you find new favorites to share with friends and family. Don’t forget to leave a comment telling us which recipe you loved most, and pin this article to your Pinterest boards for your next easy outing!