Top 50 Gluten-Free Crockpot Recipes

ByDIYer

We love the slow-cooker life: set it, forget it, and come back to a hot, homey meal that fits our gluten-free lifestyle. This list of top 50 gluten free crockpot recipes collects easy, dependable dishes we turn to on busy weeknights, for meal prep, or when guests are coming. Each suggestion is chosen for flavor, accessibility of ingredients, and minimal fuss, and we’ve noted simple swaps so you can adapt recipes confidently.

Why Choose A Crockpot For Gluten‑Free Cooking?

Crockpots are practically tailor-made for gluten-free cooking. They let tough cuts of meat break down into tender, flavorful meals without the need for thickening with flour or roux. Slow cooking concentrates flavors, so we can rely on herbs, spices, and natural reductions instead of gluten-containing binders. Crockpots also reduce the number of hands-on steps, which cuts cross-contamination risk when we’re careful about ingredients and utensils. Finally, crockpot recipes are often one-pot, making them ideal for meal prep and batch cooking: cook once, eat often, and freeze portions safely for later.

Gluten‑Free Crockpot Essentials And Safety

Before we jump into recipes, a few essentials and safety habits keep our slow-cooker results consistent and safe. First, check every label: broths, sauces (especially soy sauce and teriyaki), canned soups, and pre-mixed spice blends often contain gluten. Choose certified gluten-free broths and tamari instead of regular soy sauce. Use separate utensils, cutting boards, and storage containers if you share a kitchen with someone who eats gluten.

Temperature matters: avoid lifting the lid too often, slow cookers lose heat quickly, but when you do, use a thermometer to ensure meats reach safe internal temperatures (e.g., 165°F for poultry). For thickening, we prefer cornstarch, arrowroot, or gluten-free oat flour measured into a cold slurry before stirring into hot crockpot liquids to prevent clumping.

How To Adapt Recipes And Key Ingredient Substitutes

Adapting traditional crockpot recipes to be gluten-free usually takes three small swaps: a gluten-free binder, a safe sauce, and careful seasoning. Swap all-purpose flour for cornstarch (1 tablespoon cornstarch per 2 tablespoons flour), arrowroot (1:1 with cornstarch), or a gluten-free flour blend (use slightly less than recipe calls for). Replace soy sauce with tamari or coconut aminos for equal umami without gluten.

When using pre-made sauces (barbecue, enchilada, Worcestershire), read labels or choose certified gluten-free brands, Worcestershire sometimes contains malt vinegar. For dumplings and bread sides, use gluten-free baking mixes formulated for steaming or slow-cooker recipes: they’ll need slightly different liquid ratios. Finally, taste as you go: slow cooking deepens flavor, so we often add bright acidic notes (vinegar, lemon, or a splash of wine) near the end to lift the dish.

Top 50 Gluten‑Free Crockpot Recipes

Gluten-Free Breakfast Crockpot Recipes

Apple Cinnamon Steel-Cut Oats

Ingredients:

  • 1 cup steel-cut oats

  • 3 cups water

  • 1 cup unsweetened almond milk (or milk of choice)

  • 2 medium apples, peeled and diced

  • 2 tbsp pure maple syrup

  • 1 tsp cinnamon

  • 1/2 tsp vanilla extract

  • Pinch of salt

Instructions:

  1. Lightly grease the inside of your slow cooker with oil or nonstick spray.

  2. Add oats, water, milk, apples, maple syrup, cinnamon, vanilla, and salt. Stir well.

  3. Cover and cook on low for 6–8 hours (overnight) or high for 3–4 hours, stirring once if possible.

  4. Serve warm topped with extra apple slices, chopped nuts, or a drizzle of maple syrup.

Egg Casserole with Spinach & Feta

Ingredients:

  • 10 large eggs

  • 1/2 cup milk

  • 2 cups fresh spinach, chopped

  • 1/2 cup feta cheese, crumbled

  • 1 cup cherry tomatoes, halved

  • 1/2 cup red bell pepper, diced

  • 1/4 cup onion, finely chopped

  • Salt and pepper to taste

  • 1/2 tsp dried oregano (optional)

Instructions:

  1. Lightly grease your crockpot.

  2. In a large bowl, whisk eggs and milk. Season with salt, pepper, and oregano.

  3. Add spinach, feta, tomatoes, bell pepper, and onion. Stir to combine.

  4. Pour mixture into the slow cooker.

  5. Cook on low for 4–5 hours or high for 2–3 hours, until eggs are set.

  6. Slice and serve warm with toast or avocado.

Quinoa Breakfast Porridge with Berries

Ingredients:

  • 1 cup uncooked quinoa, rinsed

  • 2 cups unsweetened almond milk (or milk of choice)

  • 1 cup water

  • 2 tbsp maple syrup or honey

  • 1 tsp vanilla extract

  • 1/2 tsp cinnamon

  • 2 cups mixed berries (fresh or frozen)

  • Pinch of salt

Instructions:

  1. Add quinoa, almond milk, water, maple syrup, vanilla, cinnamon, and salt to your slow cooker. Stir well.

  2. Cover and cook on low for 4–6 hours or high for 2–3 hours, until quinoa is tender and creamy.

  3. Stir in berries during the last 15 minutes of cooking.

  4. Serve warm with extra berries, a drizzle of honey, or a spoonful of nut butter.

Pumpkin Spice Overnight Crockpot Oatmeal

Ingredients:

  • 1 cup steel-cut oats

  • 3 cups water

  • 1 cup canned pumpkin puree

  • 1 cup unsweetened almond milk

  • 1/3 cup maple syrup

  • 1 1/2 tsp pumpkin pie spice

  • 1 tsp cinnamon

  • 1 tsp vanilla extract

  • Pinch of salt

  • 1/2 cup chopped pecans (optional)

Instructions:

  1. Lightly grease the slow cooker.

  2. Add oats, water, pumpkin puree, almond milk, maple syrup, pumpkin pie spice, cinnamon, vanilla, and salt. Stir well.

  3. Cover and cook on low for 6–8 hours overnight.

  4. Stir before serving and top with pecans and a splash of milk if desired.

Chai-Spiced Pear Compote

Ingredients:

  • 4 ripe pears, peeled, cored, and chopped

  • 1/4 cup maple syrup or honey

  • 1 tsp ground cinnamon

  • 1/2 tsp ground ginger

  • 1/4 tsp ground cardamom

  • 1/4 tsp ground cloves

  • 1 tsp vanilla extract

  • Juice of 1/2 lemon

Instructions:

    1. Add pears, maple syrup, cinnamon, ginger, cardamom, cloves, vanilla, and lemon juice to your slow cooker. Stir to coat.

    2. Cover and cook on low for 4–5 hours or high for 2–3 hours, until pears are soft and fragrant.

    3. Serve warm over yogurt, oatmeal, or pancakes. Store leftovers in the fridge for up to 5 days.

Gluten-Free Crockpot Soups & Stews Recipes

Classic Chicken Noodle Soup (with Gluten-Free Pasta)

Ingredients:

  • 1 ½ lbs boneless, skinless chicken breasts or thighs

  • 8 cups chicken broth

  • 3 carrots, sliced

  • 2 celery stalks, sliced

  • 1 medium onion, chopped

  • 3 cloves garlic, minced

  • 1 tsp dried thyme

  • 1 bay leaf

  • Salt and pepper to taste

  • 8 oz gluten-free egg noodles or rotini

  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Add chicken, broth, carrots, celery, onion, garlic, thyme, bay leaf, salt, and pepper to the slow cooker.

  2. Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.

  3. Remove chicken, shred it with two forks, and return it to the pot.

  4. Stir in gluten-free noodles and cook on high for 15–20 minutes, until tender.

  5. Discard bay leaf and stir in fresh parsley before serving.

Beef Barley Soup (with Gluten-Free Buckwheat)

Ingredients:

  • 1 ½ lbs stew beef, cubed

  • 8 cups beef broth

  • 1 cup buckwheat groats (or another gluten-free grain like millet)

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 1 medium onion, chopped

  • 3 cloves garlic, minced

  • 2 tbsp tomato paste

  • 1 tsp dried thyme

  • 2 bay leaves

  • Salt and black pepper to taste

Instructions:

  1. Place all ingredients into the slow cooker except salt and pepper.

  2. Stir well, cover, and cook on low for 7–8 hours or high for 4–5 hours, until beef is tender and grains are soft.

  3. Remove bay leaves. Season with salt and pepper before serving.

  4. Ladle into bowls and top with fresh parsley if desired.

Creamy Potato Leek Soup

Ingredients:

  • 4 large russet potatoes, peeled and diced

  • 3 leeks, cleaned and sliced (white and light green parts only)

  • 4 cups vegetable or chicken broth

  • 2 cups unsweetened almond milk (or regular milk)

  • 3 cloves garlic, minced

  • 2 tbsp butter or olive oil

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)

  • Optional: chopped chives or crispy bacon for topping

Instructions:

  1. Add potatoes, leeks, broth, garlic, butter, salt, and pepper to the slow cooker.

  2. Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are soft.

  3. Stir in the milk. Blend soup directly in the crockpot with an immersion blender (or transfer to a blender in batches) until smooth.

  4. Stir in cornstarch slurry and cook on high for 15 minutes until thickened.

  5. Serve topped with chives or bacon.

Moroccan Chickpea Stew

Ingredients:

  • 2 cans (15 oz each) chickpeas, drained and rinsed

  • 1 can (14 oz) diced tomatoes

  • 4 cups vegetable broth

  • 1 onion, chopped

  • 3 carrots, diced

  • 3 cloves garlic, minced

  • 1 tbsp tomato paste

  • 1 tbsp ground cumin

  • 2 tsp smoked paprika

  • 1 tsp ground turmeric

  • 1/2 tsp cinnamon

  • Salt and pepper to taste

  • Juice of 1 lemon

  • Fresh cilantro for garnish

Instructions:

  1. Add all ingredients except lemon juice and cilantro into the slow cooker.

  2. Cover and cook on low for 7–8 hours or high for 3–4 hours, until vegetables are soft and flavors are well combined.

  3. Stir in lemon juice before serving.

  4. Top with cilantro and serve with warm gluten-free flatbread or rice.

Mexican Tortilla Soup (No Corn Tortillas Needed)

Ingredients:

  • 1 ½ lbs boneless, skinless chicken breasts or thighs

  • 6 cups chicken broth

  • 1 can (14 oz) diced tomatoes with green chiles

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 1 red bell pepper, diced

  • 1 tsp ground cumin

  • 1 tsp chili powder

  • Salt and pepper to taste

  • Juice of 1 lime

  • Garnishes: diced avocado, fresh cilantro, lime wedges, shredded cheese (optional)

Instructions:

  1. Add chicken, broth, tomatoes, onion, garlic, bell pepper, cumin, chili powder, salt, and pepper to the slow cooker.

  2. Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.

  3. Remove chicken, shred, and return to the soup.

  4. Stir in lime juice.

  5. Serve hot with avocado, cilantro, and lime wedges.

White Bean & Kale Stew

Ingredients:

  • 2 cans (15 oz each) cannellini beans, drained and rinsed

  • 6 cups vegetable broth

  • 1 onion, chopped

  • 3 carrots, chopped

  • 3 cloves garlic, minced

  • 1 tsp dried thyme

  • 1 tsp dried rosemary

  • 4 cups chopped kale (stems removed)

  • Juice of 1/2 lemon

  • Salt and pepper to taste

  • Optional: grated Parmesan for topping

Instructions:

  1. Add beans, broth, onion, carrots, garlic, thyme, rosemary, salt, and pepper to the slow cooker.

  2. Cover and cook on low for 6–8 hours or high for 3–4 hours, until vegetables are tender.

  3. Stir in kale and cook for another 15–20 minutes until wilted.

  4. Add lemon juice before serving and top with Parmesan if desired.

Thai Coconut Curry Soup

Ingredients:

  • 1 lb chicken breast or thighs, sliced thin (or tofu for vegan)

  • 4 cups chicken or vegetable broth

  • 1 can (14 oz) full-fat coconut milk

  • 2 tbsp red curry paste

  • 2 tbsp fish sauce (or tamari for vegan)

  • 1 tbsp fresh ginger, grated

  • 3 cloves garlic, minced

  • 1 red bell pepper, sliced

  • 1 cup mushrooms, sliced

  • Juice of 1 lime

  • Fresh cilantro and lime wedges for garnish

Instructions:

  1. Add chicken, broth, coconut milk, curry paste, fish sauce, ginger, garlic, bell pepper, and mushrooms to the slow cooker.

  2. Stir to combine, then cover and cook on low for 5–6 hours or high for 2–3 hours.

  3. Stir in lime juice just before serving.

  4. Garnish with cilantro and serve with rice or rice noodles.

Hungarian Goulash

Ingredients:

  • 2 lbs beef stew meat

  • 2 onions, thinly sliced

  • 2 red bell peppers, sliced

  • 4 cups beef broth

  • 2 tbsp sweet paprika

  • 2 tbsp tomato paste

  • 3 cloves garlic, minced

  • 1 tsp caraway seeds (optional)

  • 1 bay leaf

  • Salt and pepper to taste

  • 2 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thicker stew)

Instructions:

    1. Place beef, onions, bell peppers, broth, paprika, tomato paste, garlic, caraway seeds, bay leaf, salt, and pepper into the slow cooker.

    2. Stir well and cook on low for 8–9 hours or high for 4–5 hours, until beef is fork-tender.

    3. For a thicker stew, stir in cornstarch slurry and cook for another 15–20 minutes.

    4. Remove bay leaf before serving. Serve hot with mashed potatoes or gluten-free bread.

Gluten-Free Crockpot – Chicken Dishes

Honey Garlic Shredded Chicken

Ingredients:

  • 2 lbs boneless, skinless chicken breasts or thighs

  • 1/3 cup honey

  • 1/4 cup tamari (or gluten-free soy sauce)

  • 1/4 cup ketchup

  • 3 cloves garlic, minced

  • 1 tbsp apple cider vinegar

  • 1 tsp dried oregano

  • Salt and pepper to taste

Instructions:

  1. Add chicken to the slow cooker.

  2. In a small bowl, whisk honey, tamari, ketchup, garlic, vinegar, oregano, salt, and pepper. Pour over the chicken.

  3. Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.

  4. Shred with two forks and toss in the sauce.

  5. Serve in tacos, over rice, on salads, or stuffed into baked sweet potatoes.

Chicken Tikka Masala (Gluten-Free)

Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into chunks

  • 1 cup tomato sauce

  • 1 cup full-fat coconut milk or heavy cream

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 1 tbsp grated ginger

  • 2 tbsp garam masala

  • 1 tsp ground cumin

  • 1 tsp paprika

  • 1/2 tsp turmeric

  • Salt and pepper to taste

  • Fresh cilantro for garnish

Instructions:

  1. Add all ingredients except cilantro to the slow cooker and stir well.

  2. Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.

  3. Stir and adjust seasoning.

  4. Garnish with cilantro and serve over rice or cauliflower rice.

Salsa Verde Chicken

Ingredients:

  • 2 lbs boneless, skinless chicken breasts

  • 2 cups salsa verde (store-bought or homemade)

  • 1 small onion, sliced

  • 3 cloves garlic, minced

  • 1 tsp ground cumin

  • Juice of 1 lime

  • Salt and pepper to taste

Instructions:

  1. Add chicken, salsa verde, onion, garlic, cumin, salt, and pepper to the slow cooker.

  2. Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is shreddable.

  3. Shred and mix in lime juice.

  4. Serve in tacos, burrito bowls, or over roasted veggies.

Lemon Herb Chicken with Artichokes

Ingredients:

  • 2 lbs boneless, skinless chicken thighs

  • 1 (14 oz) can artichoke hearts, drained and halved

  • 1 cup chicken broth

  • Juice and zest of 1 lemon

  • 3 cloves garlic, minced

  • 1 tsp dried oregano

  • 1 tsp dried basil

  • Salt and pepper to taste

Instructions:

  1. Add chicken, artichokes, broth, lemon juice/zest, garlic, oregano, basil, salt, and pepper to the slow cooker.

  2. Cover and cook on low for 6–7 hours or high for 3–4 hours.

  3. Garnish with fresh herbs and serve with rice, quinoa, or roasted potatoes.

BBQ Pulled Chicken (Gluten-Free)

Ingredients:

  • 2 lbs boneless, skinless chicken breasts or thighs

  • 2 cups gluten-free BBQ sauce

  • 1 medium onion, thinly sliced

  • 2 tbsp apple cider vinegar

  • 1 tbsp honey (optional for sweetness)

  • Salt and pepper to taste

Instructions:

  1. Add chicken, BBQ sauce, onion, vinegar, honey, salt, and pepper to the slow cooker.

  2. Cover and cook on low for 6–7 hours or high for 3–4 hours.

  3. Shred chicken and stir into the sauce.

  4. Serve on gluten-free buns, over mashed potatoes, or on top of slaw.

Creamy Mushroom Chicken

Ingredients:

  • 2 lbs boneless, skinless chicken breasts or thighs

  • 3 cups sliced mushrooms

  • 1 medium onion, sliced

  • 3 cloves garlic, minced

  • 1 cup chicken broth

  • 1 cup coconut cream or heavy cream

  • 1 tbsp Dijon mustard

  • 1 tsp dried thyme

  • Salt and pepper to taste

Instructions:

  1. Add chicken, mushrooms, onion, garlic, broth, mustard, thyme, salt, and pepper to the slow cooker.

  2. Cover and cook on low for 6–7 hours or high for 3–4 hours.

  3. Stir in cream during the last 15 minutes.

  4. Serve over polenta, mashed potatoes, or rice.

Sesame-Orange Chicken (with Tamari)

Ingredients:

  • 2 lbs boneless, skinless chicken breasts, cubed

  • 1 cup orange juice

  • 1/4 cup honey

  • 1/4 cup tamari

  • 2 tbsp rice vinegar

  • 2 cloves garlic, minced

  • 1 tbsp grated ginger

  • 1 tbsp cornstarch + 1 tbsp water (slurry)

  • 2 tsp toasted sesame oil

  • Sesame seeds and green onions for garnish

Instructions:

  1. Add chicken, orange juice, honey, tamari, vinegar, garlic, and ginger to the slow cooker.

  2. Cover and cook on low for 5–6 hours or high for 2–3 hours.

  3. Stir in cornstarch slurry and sesame oil. Cook 15 more minutes to thicken.

  4. Garnish with sesame seeds and green onions. Serve over rice or steamed veggies.

Chicken Chili Verde

Ingredients:

  • 2 lbs boneless, skinless chicken thighs

  • 2 cups salsa verde

  • 1 (14 oz) can diced tomatillos (or more salsa verde)

  • 2 cans (15 oz each) white beans, drained and rinsed

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 1 tsp ground cumin

  • 1/2 tsp smoked paprika

  • Salt and pepper to taste

  • Juice of 1 lime

Instructions:

  1. Add all ingredients except lime juice to the slow cooker.

  2. Cover and cook on low for 6–7 hours or high for 3–4 hours.

  3. Shred chicken and stir in lime juice.

  4. Serve with fresh cilantro, diced avocado, and a dollop of sour cream if desired.

Thai Peanut Chicken (Gluten-Free)

Ingredients:

  • 2 lbs boneless, skinless chicken breasts

  • 1 cup natural peanut butter

  • 1/2 cup coconut milk

  • 1/4 cup tamari

  • 2 tbsp rice vinegar

  • 2 tbsp honey or maple syrup

  • 2 cloves garlic, minced

  • 1 tbsp grated ginger

  • Juice of 1 lime

  • Chopped peanuts and cilantro for garnish

Instructions:

  1. Add all ingredients except lime juice and garnishes to the slow cooker. Stir to combine.

  2. Cover and cook on low for 5–6 hours or high for 2–3 hours, until chicken is tender.

  3. Shred chicken and stir in lime juice.

  4. Garnish with peanuts and cilantro. Serve over rice noodles or jasmine rice.

Chicken Cacciatore

Ingredients:

  • 2 lbs bone-in or boneless chicken thighs

  • 1 (28 oz) can crushed tomatoes

  • 1 red bell pepper, sliced

  • 1 green bell pepper, sliced

  • 1 onion, sliced

  • 3 cloves garlic, minced

  • 1/2 cup pitted Kalamata olives

  • 2 tbsp capers

  • 1 tsp dried oregano

  • 1 tsp dried basil

  • Salt and pepper to taste

Instructions:

    1. Add all ingredients to the slow cooker and stir gently to combine.

    2. Cover and cook on low for 7–8 hours or high for 4–5 hours, until chicken is tender.

    3. Serve over rice, polenta, or gluten-free pasta. Garnish with fresh basil if desired.

Gluten-Free Crockpot – Beef Dishes

Classic Pot Roast (Gluten-Free)

Ingredients:

  • 3–4 lbs chuck roast

  • 2 cups beef broth

  • 1 cup chopped onion

  • 4 carrots, peeled and cut into chunks

  • 3 cloves garlic, minced

  • 2 tbsp tomato paste

  • 2 tbsp gluten-free Worcestershire sauce

  • 1 tsp dried thyme

  • 2 bay leaves

  • Salt and pepper to taste

  • 2 tbsp cornstarch + 2 tbsp water (for gravy)

Instructions:

  1. Season roast generously with salt and pepper. Place it in the slow cooker.

  2. Add carrots, onion, garlic, tomato paste, Worcestershire sauce, thyme, bay leaves, and broth.

  3. Cover and cook on low for 8–9 hours or high for 4–5 hours, until beef is fork-tender.

  4. Remove roast and vegetables. Stir in cornstarch slurry and cook on high for 10–15 minutes until gravy thickens.

  5. Slice or shred beef and serve with vegetables and gravy.

Beef Stroganoff (Gluten-Free)

Ingredients:

  • 2 lbs beef sirloin or stew meat, sliced into strips

  • 3 cups beef broth

  • 2 cups sliced mushrooms

  • 1 onion, diced

  • 3 cloves garlic, minced

  • 1 tbsp Dijon mustard

  • 1 tsp paprika

  • Salt and pepper to taste

  • 1 cup sour cream (or coconut cream for dairy-free)

  • 2 tbsp cornstarch + 2 tbsp water (optional for thicker sauce)

Instructions:

  1. Add beef, broth, mushrooms, onion, garlic, mustard, paprika, salt, and pepper to the slow cooker.

  2. Cover and cook on low for 7–8 hours or high for 4–5 hours, until beef is tender.

  3. Stir in sour cream (and slurry if using) during the last 15 minutes.

  4. Serve over rice, gluten-free noodles, or mashed potatoes.

Korean-Style Beef (Bulgogi-Inspired, Tamari)

Ingredients:

  • 2 lbs beef chuck or stew meat

  • 1/3 cup tamari (gluten-free soy sauce)

  • 1/4 cup brown sugar

  • 2 tbsp rice vinegar

  • 1 tbsp sesame oil

  • 4 cloves garlic, minced

  • 1 tbsp grated ginger

  • 1 pear, grated (or 2 tbsp pear juice)

  • 1/4 tsp red pepper flakes (optional)

  • Sesame seeds and green onions for garnish

Instructions:

  1. Add all ingredients (except garnish) to the slow cooker and stir to coat the beef.

  2. Cover and cook on low for 7–8 hours or high for 4–5 hours, until beef shreds easily.

  3. Shred and toss beef in the sauce.

  4. Garnish with sesame seeds and green onions. Serve with steamed rice and sautéed veggies.

Chili Con Carne

Ingredients:

  • 2 lbs ground beef

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 1 red bell pepper, diced

  • 2 cans (15 oz each) kidney beans, drained and rinsed

  • 1 can (28 oz) crushed tomatoes

  • 2 tbsp tomato paste

  • 2 tbsp chili powder

  • 1 tsp ground cumin

  • 1 tsp smoked paprika

  • Salt and pepper to taste

Instructions:

  1. Brown ground beef in a skillet (optional but recommended), then transfer to the slow cooker.

  2. Add onion, garlic, bell pepper, beans, tomatoes, tomato paste, and all spices. Stir well.

  3. Cover and cook on low for 7–8 hours or high for 4–5 hours, until flavors deepen.

  4. Serve with avocado, shredded cheese, or cilantro.

Carne Asada-Style Pulled Beef

Ingredients:

  • 2 lbs beef chuck roast

  • 1 cup orange juice

  • 1/4 cup lime juice

  • 1/4 cup tamari

  • 2 tbsp apple cider vinegar or tequila

  • 4 cloves garlic, minced

  • 1 tbsp chili powder

  • 1 tsp cumin

  • 1 tsp smoked paprika

  • Salt and pepper to taste

Instructions:

  1. Place beef in the slow cooker. Add juices, tamari, vinegar/tequila, garlic, and spices.

  2. Cover and cook on low for 8–9 hours or high for 4–5 hours, until beef is fall-apart tender.

  3. Shred beef and spread on a baking sheet. Broil for 5–7 minutes to crisp edges before serving.

  4. Serve in tacos, burrito bowls, or over roasted sweet potatoes.

Guinness-Style Beef Stew (Gluten-Free)

Ingredients:

  • 2 lbs beef stew meat

  • 4 cups beef broth

  • 1 cup gluten-free stout or 1 cup strong brewed coffee

  • 3 carrots, sliced

  • 2 potatoes, diced

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 2 tbsp tomato paste

  • 2 tbsp gluten-free Worcestershire sauce

  • 2 tsp dried thyme

  • 2 bay leaves

  • Salt and pepper to taste

  • 2 tbsp cornstarch + 2 tbsp water (optional for thickening)

Instructions:

  1. Add all ingredients (except slurry) to the slow cooker.

  2. Cover and cook on low for 8–9 hours or high for 4–5 hours, until beef and veggies are tender.

  3. Stir in slurry if desired and cook for another 15 minutes to thicken.

  4. Serve with mashed potatoes or crusty gluten-free bread.

 Italian Beef with Peppers

Ingredients:

  • 2 lbs beef chuck roast

  • 1 cup beef broth

  • 1/2 cup tamari

  • 1 tbsp Italian seasoning

  • 4 cloves garlic, minced

  • 1 red bell pepper, sliced

  • 1 green bell pepper, sliced

  • 1 onion, sliced

  • 1/4 cup sliced pepperoncini (optional)

  • Salt and pepper to taste

Instructions:

  1. Add beef, broth, tamari, Italian seasoning, garlic, peppers, onion, and pepperoncini to the slow cooker.

  2. Cover and cook on low for 8–9 hours or high for 4–5 hours, until beef is tender and shreds easily.

  3. Shred and toss with juices.

  4. Serve on gluten-free rolls as sandwiches or over mashed cauliflower.

Beef & Sweet Potato Curry

Ingredients:

  • 2 lbs beef stew meat

  • 3 cups beef broth

  • 2 medium sweet potatoes, peeled and diced

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 1 tbsp grated ginger

  • 2 tbsp curry powder

  • 1 tsp turmeric

  • 1 tsp ground cumin

  • 1 can (14 oz) coconut milk

  • Salt and pepper to taste

  • Fresh cilantro for garnish

Instructions:

    1. Add all ingredients except coconut milk and cilantro to the slow cooker. Stir well.

    2. Cover and cook on low for 8 hours or high for 4–5 hours, until beef is tender and sweet potatoes are soft.

    3. Stir in coconut milk during the last 20 minutes.

    4. Garnish with cilantro and serve with basmati rice or cauliflower rice.

Gluten-Free Crockpot Pork & Game Recipes

Pulled Pork with Apple Cider

Ingredients:

  • 3–4 lbs pork shoulder (pork butt)

  • 1 cup apple cider (not vinegar)

  • 1/4 cup apple cider vinegar

  • 1/4 cup maple syrup or brown sugar

  • 1 onion, sliced

  • 3 cloves garlic, minced

  • 1 tbsp Dijon mustard

  • 1 tsp smoked paprika

  • Salt and pepper to taste

Instructions:

  1. Place sliced onion and garlic in the bottom of the slow cooker.

  2. Rub pork with salt, pepper, paprika, and mustard. Place on top of onions.

  3. Pour apple cider, vinegar, and maple syrup over the pork.

  4. Cover and cook on low for 8–10 hours or high for 5–6 hours, until pork is fall-apart tender.

  5. Shred with two forks and toss with cooking juices. Serve on gluten-free buns or over mashed sweet potatoes.

Pork Carnitas (Gluten-Free)

Ingredients:

  • 3–4 lbs pork shoulder, cut into large chunks

  • 1 cup orange juice

  • 1/4 cup lime juice

  • 1 onion, sliced

  • 4 cloves garlic, minced

  • 1 tbsp chili powder

  • 1 tsp cumin

  • 1 tsp oregano

  • 1 tsp smoked paprika

  • Salt and pepper to taste

Instructions:

  1. Add pork, orange juice, lime juice, onion, garlic, and spices to the slow cooker.

  2. Cover and cook on low for 8–9 hours or high for 4–5 hours, until pork shreds easily.

  3. Shred pork and spread on a baking sheet. Broil for 5–7 minutes until edges crisp.

  4. Serve in tacos, burrito bowls, or on top of roasted vegetables with fresh cilantro and lime.

Maple Dijon Ham

Ingredients:

  • 3–4 lbs precooked ham (bone-in or boneless)

  • 1/2 cup pure maple syrup

  • 1/4 cup Dijon mustard

  • 1/4 cup apple cider vinegar

  • 1/4 cup brown sugar

  • 1 tsp ground cloves (optional)

Instructions:

  1. Place ham in the slow cooker.

  2. In a bowl, whisk maple syrup, Dijon, vinegar, brown sugar, and cloves. Pour over the ham.

  3. Cover and cook on low for 4–6 hours, basting occasionally.

  4. Slice and serve with extra glaze drizzled on top. Pairs beautifully with roasted vegetables or mashed potatoes.

Venison Stew

Ingredients:

  • 2 lbs venison stew meat, cubed

  • 4 cups beef broth

  • 2 cups carrots, chopped

  • 2 cups potatoes, diced

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 2 tbsp tomato paste

  • 1 tbsp Worcestershire sauce (gluten-free)

  • 1 tsp dried thyme

  • 2 bay leaves

  • Salt and pepper to taste

  • 2 tbsp cornstarch + 2 tbsp water (optional for thickening)

Instructions:

  1. Add venison, broth, carrots, potatoes, onion, garlic, tomato paste, Worcestershire, thyme, bay leaves, salt, and pepper to the slow cooker.

  2. Cover and cook on low for 8–9 hours or high for 4–5 hours, until venison is tender.

  3. Stir in cornstarch slurry (optional) and cook an additional 15 minutes to thicken.

  4. Remove bay leaves and serve hot with fresh herbs or crusty gluten-free bread.

Sausage & Peppers (Gluten-Free Sausage)

Ingredients:

  • 1 ½ lbs gluten-free Italian sausage (mild or spicy), sliced

  • 2 bell peppers, sliced

  • 1 onion, sliced

  • 3 cloves garlic, minced

  • 1 (14 oz) can diced tomatoes

  • 1 tsp Italian seasoning

  • 1 tsp dried basil

  • Salt and pepper to taste

Instructions:

  1. Add sausage, peppers, onion, garlic, tomatoes, Italian seasoning, basil, salt, and pepper to the slow cooker.

  2. Stir to combine, then cover and cook on low for 6 hours or high for 3 hours.

  3. Serve over creamy polenta, gluten-free pasta, or on toasted gluten-free rolls.

Hoisin-Glazed Pork (Gluten-Free)

Ingredients:

  • 3–4 lbs pork shoulder or tenderloin

  • 1/2 cup gluten-free hoisin sauce

  • 1/4 cup tamari (gluten-free soy sauce)

  • 2 tbsp rice vinegar

  • 2 tbsp honey

  • 3 cloves garlic, minced

  • 1 tbsp grated ginger

  • 1 tsp sesame oil

  • Green onions and sesame seeds for garnish

Instructions:

    1. Place pork in the slow cooker.

    2. In a bowl, whisk hoisin, tamari, vinegar, honey, garlic, ginger, and sesame oil. Pour over pork.

    3. Cover and cook on low for 7–8 hours or high for 4–5 hours, until pork is tender.

    4. Shred pork and toss in the sauce.

    5. Garnish with green onions and sesame seeds. Serve over jasmine rice or in lettuce wraps.

Vegetarian & Vegan Dishes,

Lentil Bolognese

Ingredients:

  • 1 ½ cups dried brown or green lentils, rinsed

  • 1 (28 oz) can crushed tomatoes

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 2 tbsp tomato paste

  • 1 tsp dried oregano

  • 1 tsp dried basil

  • 1/2 tsp red pepper flakes (optional)

  • 4 cups vegetable broth

  • Salt and pepper to taste

  • Fresh basil for garnish

Instructions:

  1. Add all ingredients (except garnish) to the slow cooker. Stir well.

  2. Cover and cook on low for 7–8 hours or high for 4–5 hours, until lentils are tender and sauce is thick.

  3. Serve over gluten-free pasta, zoodles, or polenta. Garnish with fresh basil.

Ratatouille-Style Vegetable Stew

Ingredients:

  • 1 medium eggplant, diced

  • 2 zucchini, sliced

  • 1 red bell pepper, chopped

  • 1 yellow bell pepper, chopped

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 1 (28 oz) can diced tomatoes

  • 2 tbsp tomato paste

  • 1 tsp dried thyme

  • 1 tsp dried oregano

  • 1/4 cup chopped fresh basil

  • Salt and pepper to taste

Instructions:

  1. Place all ingredients in the slow cooker and stir well.

  2. Cover and cook on low for 6–7 hours or high for 3–4 hours, until vegetables are tender.

  3. Adjust seasoning and stir in fresh basil before serving.

  4. Serve as a main dish with crusty gluten-free bread or as a side with grilled protein.

Vegan Jambalaya

Ingredients:

  • 1 1/2 cups long-grain white rice

  • 4 cups vegetable broth

  • 1 onion, diced

  • 2 celery stalks, diced

  • 1 red bell pepper, diced

  • 1 (14 oz) can diced tomatoes

  • 2 cups vegan sausage, sliced

  • 3 cloves garlic, minced

  • 2 tsp smoked paprika

  • 1 tsp dried thyme

  • 1 tsp cayenne (optional)

  • Salt and pepper to taste

  • 2 green onions, chopped (for garnish)

Instructions:

  1. Add all ingredients except green onions to the slow cooker and stir to combine.

  2. Cover and cook on low for 5–6 hours or high for 2–3 hours, until rice is tender and liquid is absorbed.

  3. Stir, adjust seasoning, and garnish with green onions before serving.

Three-Bean Chili

Ingredients:

  • 1 can (15 oz) black beans, drained and rinsed

  • 1 can (15 oz) kidney beans, drained and rinsed

  • 1 can (15 oz) pinto beans, drained and rinsed

  • 1 (28 oz) can crushed tomatoes

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 1 bell pepper, diced

  • 2 tbsp chili powder

  • 1 tsp ground cumin

  • 1 tsp smoked paprika

  • 1/2 tsp cayenne (optional)

  • Salt and pepper to taste

Instructions:

  1. Add all ingredients to the slow cooker and stir to combine.

  2. Cover and cook on low for 6–8 hours or high for 3–4 hours, stirring once halfway through.

  3. Taste and adjust seasoning before serving. Top with avocado, cilantro, or dairy-free sour cream.

Curried Sweet Potato & Coconut Stew

Ingredients:

  • 3 medium sweet potatoes, peeled and diced

  • 1 (14 oz) can chickpeas, drained and rinsed

  • 1 (14 oz) can coconut milk

  • 3 cups vegetable broth

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 1 tbsp grated ginger

  • 2 tbsp curry powder

  • 1 tsp turmeric

  • Juice of 1 lime

  • Salt and pepper to taste

  • Fresh cilantro for garnish

Instructions:

  1. Add all ingredients except lime juice and cilantro to the slow cooker. Stir to combine.

  2. Cover and cook on low for 7–8 hours or high for 3–4 hours, until sweet potatoes are tender.

  3. Stir in lime juice before serving.

  4. Garnish with fresh cilantro and serve with rice or naan (gluten-free if needed).

Stuffed Bell Pepper Casserole

Ingredients:

  • 4 bell peppers, chopped

  • 1 cup uncooked quinoa, rinsed

  • 1 (28 oz) can crushed tomatoes

  • 1 can (15 oz) black beans, drained and rinsed

  • 1 cup corn (fresh or frozen)

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 1 tsp chili powder

  • 1 tsp ground cumin

  • 2 cups vegetable broth

  • 1 cup shredded cheese or vegan cheese (optional)

  • Salt and pepper to taste

Instructions:

  1. Add all ingredients except cheese to the slow cooker and stir to combine.

  2. Cover and cook on low for 5–6 hours or high for 2–3 hours, until quinoa is cooked and peppers are tender.

  3. Stir, then sprinkle cheese on top. Cover for another 10 minutes to melt.

  4. Serve warm, garnished with cilantro or avocado.

Mushroom Bourguignon

Ingredients:

  • 2 lbs mushrooms, halved or quartered

  • 1 onion, chopped

  • 3 carrots, sliced

  • 3 cloves garlic, minced

  • 1 cup vegetable broth

  • 1 cup dry red wine (or extra broth)

  • 2 tbsp tomato paste

  • 2 tbsp gluten-free tamari

  • 1 tsp dried thyme

  • 2 bay leaves

  • Salt and pepper to taste

  • 2 tbsp cornstarch + 2 tbsp water (for thickening)

  • Fresh parsley for garnish

Instructions:

    1. Add mushrooms, onion, carrots, garlic, broth, wine, tomato paste, tamari, thyme, bay leaves, salt, and pepper to the slow cooker.

    2. Cover and cook on low for 7–8 hours or high for 4–5 hours, until mushrooms are tender and sauce is rich.

    3. Stir in cornstarch slurry and cook for another 15 minutes to thicken.

    4. Remove bay leaves and garnish with parsley. Serve over mashed potatoes, polenta, or gluten-free pasta.

Sides & Desserts, 6 Recipes

Gluten-Free Dinner Rolls (Slow Cooker Proofing)

Ingredients:

  • 2 1/4 tsp (1 packet) active dry yeast

  • 1 cup warm milk (about 110°F)

  • 2 tbsp honey

  • 1/4 cup melted butter or olive oil

  • 2 large eggs

  • 3 cups gluten-free all-purpose flour blend

  • 1 tsp salt

Instructions:

  1. In a large bowl, combine warm milk, yeast, and honey. Let it sit for 5–10 minutes until foamy.

  2. Stir in melted butter and eggs. Add flour and salt, mixing until a soft dough forms.

  3. Divide dough into 12 balls and place them on parchment paper in the slow cooker insert (lined bottom).

  4. Cover with the lid and let them proof (rise) on the “warm” setting or with the cooker off for about 1 hour, until doubled.

  5. Turn the slow cooker to high and cook for 1½–2 hours until rolls are firm and set.

  6. Optional: Brush with melted butter before serving.

(They won’t brown like oven rolls, but they’ll be tender and soft — perfect with soups or stews.)

Cheesy Polenta

Ingredients:

  • 1 cup polenta (coarse cornmeal)

  • 4 cups water or vegetable broth

  • 1 cup milk

  • 1 cup shredded Parmesan or cheddar cheese

  • 2 tbsp butter

  • Salt and pepper to taste

Instructions:

  1. Add polenta, water/broth, milk, salt, and pepper to the slow cooker. Stir well.

  2. Cover and cook on low for 6 hours, stirring occasionally if possible.

  3. Stir in cheese and butter before serving.

  4. Serve as a creamy base for stews, braised meats, or roasted vegetables.

Honeyed Carrots with Thyme

Ingredients:

  • 1 ½ lbs carrots, peeled and cut into sticks or coins

  • 3 tbsp honey

  • 2 tbsp butter

  • 1 tsp fresh thyme (or 1/2 tsp dried)

  • Salt and pepper to taste

Instructions:

  1. Add carrots, honey, butter, thyme, salt, and pepper to the slow cooker. Toss to coat.

  2. Cover and cook on low for 4–5 hours or high for 2–3 hours, until carrots are tender.

  3. Stir and serve warm as a sweet-savory side for roasts or holiday meals.

Slow-Cooker Rice Pudding

Ingredients:

  • 1 cup arborio or short-grain rice

  • 4 cups whole milk (or coconut milk)

  • 1/2 cup sugar (or maple syrup)

  • 1 tsp vanilla extract

  • 1 tsp cinnamon

  • Pinch of salt

  • Optional toppings: raisins, chopped nuts, or fruit

Instructions:

  1. Add rice, milk, sugar, vanilla, cinnamon, and salt to the slow cooker. Stir to combine.

  2. Cover and cook on low for 4–5 hours, stirring once or twice, until rice is tender and mixture is creamy.

  3. Serve warm or chilled, topped with raisins, nuts, or fruit.

Chocolate Lava Cake (Crockpot Style, Gluten-Free)

Ingredients:

  • 1 cup gluten-free all-purpose flour

  • 1/2 cup cocoa powder

  • 1 cup sugar

  • 2 tsp baking powder

  • 1/2 tsp salt

  • 1/2 cup milk

  • 1/4 cup melted butter

  • 1 tsp vanilla extract

  • 1/2 cup chocolate chips

Topping Layer:

  • 3/4 cup brown sugar

  • 1/4 cup cocoa powder

  • 1 3/4 cups hot water

Instructions:

  1. Grease the inside of the slow cooker.

  2. In a bowl, mix flour, cocoa, sugar, baking powder, and salt. Stir in milk, melted butter, and vanilla until smooth. Fold in chocolate chips.

  3. Pour batter into the slow cooker.

  4. In another bowl, combine brown sugar and cocoa powder. Sprinkle over the batter, then gently pour hot water on top (do not stir).

  5. Cover and cook on high for 2–2½ hours, until the cake is set but gooey in the center.

  6. Serve warm with vanilla ice cream.

Baked Apples with Pecans and Oats (Gluten-Free)

Ingredients:

  • 4 large apples, cored

  • 1/2 cup gluten-free oats

  • 1/3 cup chopped pecans

  • 1/4 cup brown sugar

  • 1 tsp cinnamon

  • 3 tbsp melted butter or coconut oil

  • 1/4 cup apple juice or cider

Instructions:

    1. In a bowl, mix oats, pecans, brown sugar, cinnamon, and melted butter.

    2. Stuff each apple with the oat mixture and place them in the slow cooker.

    3. Pour apple juice or cider into the bottom of the cooker.

    4. Cover and cook on low for 3–4 hours, until apples are tender but still hold their shape.

    5. Serve warm with a scoop of yogurt or ice cream.

Meal Prep, Serving, And Freezing Tips For Crockpot Dishes

We rely on these practical habits to make slow-cooker meals work week after week. Portion into airtight containers while still warm, label with date and contents, and freeze flat for space-saving storage. Most cooked crockpot meals keep well for 3–4 months frozen: soups and stews reheat better than cream-thickened sauces, which may separate, whisk in a splash of cream or non-dairy milk after reheating to restore texture. For serving, add fresh herbs, acid (vinegar or lemon), or crunchy toppings to brighten slow-cooked flavors. When reheating frozen meals, thaw overnight in the fridge or reheat gently from frozen in the oven or on the stovetop to preserve texture.

Conclusion

These top 50 gluten free crockpot recipes prove that slow cooking and gluten-free eating pair beautifully. Whether we want a simple breakfast, a weeknight chicken dinner, or a showstopping dessert, the crockpot delivers consistent results with minimal fuss. Start with a few recipes from different categories, keep trusted gluten-free staples on hand, and adjust seasonings to taste, soon we’ll have a rotating menu of favorites that save time and keep meals deliciously worry-free.

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