Summertime Slow Cooker

Summertime Slow Cooker

Does anyone else miss the easiness of the crock pot during Summer? Remember when you threw in your ingredients in the morning before work and came home to that ready to eat roast? There was zero cooking to do after a long day! A lot of us at Ellipse are morning people. Sometimes we are at the studio as early as 4:30 in the morning, which makes for a tired crew come evening.

Contrary to popular belief, the luxury of the slow cooker is not only a Wintertime tool! Check out these recipes to keep you out of the kitchen in the evenings and give you that time to spend outdoors! Don’t forget, as we always preach…these recipes are high in protein, and low in sugars! 🙂

Santa Fe Chicken Salad

This recipe comes from the authors Six Sisters’ Stuff and only takes 10 minutes to prep. Do this before work and you will be so happy that you did after a long day!

Slow Cooker Time: 6 Hours

Serves: 8


  • 2 lbs chicken breast
  • 14.4 oz can diced tomatoes with mild green chilies, not drained
  • 15 oz can black beans, drained
  • 1 cup frozen corn
  • 1 medium zucchini, diced
  • ¼ cup chopped fresh cilantro
  • 14.4 oz can fat free chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • salt to taste
  • 8 cups spinach or your favorite kind of lettuce
  • 1 Avocado


  1. Place your chicken breasts on the bottom of the slow cooker. On top of the chicken dump in the chicken broth, beans (drained), corn, tomatoes, cilantro, zucchini, garlic powder, onion powder, cumin, and salt in the crock pot.
  2. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over spinach or lettuce. Serve with avocado slices on top.
  3. Dressing as you wish

Zucchini, Tomato, and Feta Frittata

This recipe may be genius! Thank you, The Foodie Corner! A perfect dish for the family or even to impress guests. Easy to make, but feels fancy! The ingredients are based on a 3.5 lt slow cooker so if you have a different size, make sure to think accordingly so that your frittata isn’t too thin.

Slow Cooker Time: 3 hours

Serves: 3-4


  • 2 zucchini, medium sized, coarsely grated + 1/2 tsp salt
  • 6 eggs
  • 1/4 tsp sweet paprika
  • 1/4 tsp thyme, dried
  • 1/4 tsp salt
  • 1/4 tsp black pepper, freshly ground
  • 3 Tbs parsley, finely chopped
  • 150 gr feta cheese, crumbled
  • 10 cherry tomatoes, halved
  • few drops of oil for stoneware


  1. Place the zucchini in a colander and sprinkle with 1/2 tsp salt. Let the juices drain for a while and then help it along by squeezing with your hands till most of the liquid has come out. At the end you should have one tightly packed cup of grated zucchini.
  2. Grease the slow cooker stoneware with the oil. Beat the eggs, paprika, thyme, salt, pepper and parsley in a large bowl. Add the grated zucchini, tomatoes and crumbled feta. Mix well and pour mixture into the slow cooker.
  3. Turn on low and leave for about 3 hours. All cookers vary so check your frittata after 2 ½ hours or when the surface in the middle looks dry. Insert a knife in the centre; it’s ready if the knife comes out dry of any juices.

Green Chile Pork

Enjoy this recipe that takes 10 minutes of prep before you head out for the day. Be careful though…this delicious pork recipe may have your mouth watering all day!

Slow Cooker Time: 7 hours

Serves: 8


  • 1 1/2 pounds poblano or Anaheim chiles (about 4 large)
  • 4 pounds boneless pork shoulder
  • Salt and pepper
  • 1 28-oz. can green enchilada sauce
  • 4 tomatillos, husked and quartered
  • Flour or corn tortillas for serving, optional


  1. Place a rack 4 inches from heat source and preheat broiler to high. Place chiles in a single layer on a baking sheet. Broil until skin is blackened, 6 to 7 minutes, turning occasionally. Place in a large bowl; seal with plastic wrap. Let stand until skin has softened, about 7 minutes. Peel, seed and roughly chop chiles. Use immediately or refrigerate overnight in a ziplock bag.
  2. Season pork with salt and pepper. Place in a slow cooker. Add chiles, enchilada sauce and tomatillos; turn to coat.
  3. Cover and cook on low until meat is fork-tender, 6 to 7 hours. Remove pork to a baking dish and shred with two forks. Tilt slow cooker and spoon off some fat. Place pork back in slow cooker, cover and rewarm on high heat. Season with salt and pepper; serve with tortillas, if desired.

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