18 Delicious Gluten Free Crock Pot Recipes Easy

Just when you thought gluten-free cooking couldn’t get any easier, we’ve rounded up 18 mouthwatering crock pot recipes that promise to simplify your meal prep without skimping on flavor. Whether you’re craving cozy comfort food or something fresh and light, these dishes are sure to delight. So, grab your slow cooker and let’s dive into a world of hassle-free, delicious gluten-free meals that everyone will love!

Gluten-Free Crock Pot Chicken and Dumplings

Yesterday, as the rain poured outside, I found myself craving something warm, comforting, and, most importantly, easy to make. That’s when I decided to whip up my gluten-free crock pot chicken and dumplings, a dish that never fails to bring a little joy to my kitchen.

Ingredients

• 2 lbs boneless, skinless chicken breasts (I like to use organic for that extra flavor)
• 4 cups gluten-free chicken broth (homemade if you have it, but store-bought works in a pinch)
• 1 cup diced carrots (I always keep a bag in the fridge for moments like this)
• 1 cup diced celery (the crunchier, the better)
• 1/2 cup diced onion (yellow onions are my go-to for their sweetness)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 1 tsp salt (I prefer sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground, if you can)
• 1 cup gluten-free all-purpose flour (I’ve found that Bob’s Red Mill works wonders here)
• 2 tsp baking powder (aluminum-free is my preference)
• 1/2 cup milk (I use almond milk, but any will do)
• 2 tbsp unsalted butter, melted (because butter makes everything better)

Instructions

1. Place the chicken breasts, chicken broth, carrots, celery, onion, garlic, salt, and pepper into the crock pot. Stir to combine.
2. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and easily shreds with a fork.
3. Remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the pot.
4. In a medium bowl, whisk together the gluten-free flour and baking powder. Stir in the milk and melted butter until a dough forms.
5. Drop tablespoon-sized pieces of the dough into the crock pot. Cover and cook on high for an additional 30 minutes, or until the dumplings are cooked through.
6. Tip: Don’t peek too often while the dumplings cook; keeping the lid on ensures they steam properly.
7. Tip: If the broth seems too thin after adding the dumplings, you can mix a tablespoon of cornstarch with a tablespoon of cold water and stir it in to thicken.
8. Tip: For an extra layer of flavor, sprinkle some fresh parsley or thyme on top before serving.

The dumplings come out fluffy and light, soaking up all the savory flavors of the broth. I love serving this dish in deep bowls with a side of crusty gluten-free bread for dipping.

Slow Cooker Gluten-Free Beef Stew

Slow cooker gluten-free beef stew is my go-to comfort food during the chilly months, and honestly, it’s a lifesaver on busy days. I remember the first time I made it; the aroma filled the house, and my family knew dinner was going to be special without me saying a word.

Ingredients

• 2 lbs beef chuck, cut into 1-inch pieces (I like to pat them dry for better browning)
• 3 tbsp extra virgin olive oil (my go-to for its flavor)
• 4 cups gluten-free beef broth (homemade if you have it, but store-bought works fine)
• 3 large carrots, peeled and sliced into 1-inch pieces (the sweetness balances the stew perfectly)
• 2 large potatoes, diced into 1-inch pieces (I prefer Yukon Gold for their buttery texture)
• 1 large onion, chopped (because what’s a stew without onion?)
• 2 cloves garlic, minced (fresh is best here)
• 1 tsp salt (adjust to your liking, but this is my sweet spot)
• 1/2 tsp black pepper (freshly ground makes a difference)
• 1 tsp dried thyme (it’s the secret ingredient that ties everything together)
• 2 tbsp gluten-free flour (for thickening, I use a blend of rice and tapioca flour)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the beef pieces in a single layer, working in batches if necessary, and brown on all sides, about 3-4 minutes per batch. Tip: Don’t overcrowd the skillet to ensure each piece gets a good sear.
3. Transfer the browned beef to the slow cooker.
4. In the same skillet, add the onion and garlic, sautéing until the onion is translucent, about 3 minutes. Tip: This step builds layers of flavor, so don’t skip it.
5. Sprinkle the gluten-free flour over the onions and garlic, stirring to coat, and cook for 1 minute to remove the raw flour taste.
6. Gradually whisk in the beef broth, ensuring no lumps remain, and bring to a simmer for 2 minutes.
7. Pour the broth mixture over the beef in the slow cooker.
8. Add the carrots, potatoes, salt, pepper, and thyme to the slow cooker, stirring to combine.
9. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender. Tip: Resist the urge to lift the lid; it slows down the cooking process.
10. Once done, give the stew a gentle stir to redistribute the flavors.

Kindly let this stew sit for a few minutes before serving to allow the flavors to meld even more. The beef becomes melt-in-your-mouth tender, and the vegetables soak up all the savory goodness. Serve it over a bed of mashed cauliflower for a low-carb option, or with a slice of gluten-free bread to soak up the delicious broth.

Crock Pot Gluten-Free Mac and Cheese

Many of us have those days when we crave something comforting yet easy to make, and that’s exactly where this Crock Pot Gluten-Free Mac and Cheese comes in. I remember the first time I tried making it; my kitchen was filled with the most inviting cheesy aroma, and I knew it was going to be a hit.

Ingredients

• 2 cups gluten-free elbow macaroni (I love using brown rice pasta for its perfect al dente texture)
• 4 cups shredded sharp cheddar cheese (the sharper, the better in my book)
• 1 cup whole milk (room temperature blends smoother)
• 1/2 cup heavy cream (for that extra creamy texture we all love)
• 1/4 cup unsalted butter (I always use unsalted to control the dish’s saltiness)
• 1 tsp salt (just the right amount to enhance all the flavors)
• 1/2 tsp garlic powder (a little secret ingredient that adds depth)

Instructions

1. Boil the gluten-free elbow macaroni in a large pot of salted water for 6 minutes, then drain. Tip: The pasta will finish cooking in the crock pot, so undercooking it now prevents mushiness.
2. In the same pot, melt the unsalted butter over low heat, then whisk in the whole milk and heavy cream until well combined.
3. Gradually add the shredded sharp cheddar cheese to the milk mixture, stirring constantly until the cheese is fully melted and the sauce is smooth. Tip: Adding the cheese slowly prevents clumping.
4. Transfer the drained macaroni into the crock pot, then pour the cheese sauce over it, stirring gently to coat every piece.
5. Cover and cook on low heat for 2 hours, stirring once halfway through. Tip: This slow cooking melds the flavors beautifully without overcooking the pasta.
6. Sprinkle the garlic powder and salt over the mac and cheese, then give it one final stir before serving.

Finally, this mac and cheese comes out luxuriously creamy with a perfect bite from the pasta. I love serving it with a sprinkle of smoked paprika on top for a little color and a hint of warmth.

Gluten-Free Slow Cooker Chili

This gluten-free slow cooker chili has become my go-to comfort food during the chilly evenings. There’s something incredibly satisfying about coming home to the aroma of spices that have been simmering all day, ready to warm you up from the inside out.

Ingredients

• 1 lb ground beef (I like using 85% lean for that perfect balance of flavor and juiciness)
• 1 large onion, diced (yellow onions are my preference for their sweetness)
• 3 cloves garlic, minced (fresh is best, but I won’t judge if you use pre-minced)
• 1 bell pepper, diced (any color works, but red adds a nice sweetness)
• 1 can (15 oz) black beans, drained and rinsed (I always keep a few cans in the pantry for quick meals)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes (I prefer fire-roasted for an extra layer of flavor)
• 2 cups beef broth (homemade if you have it, but store-bought works just fine)
• 2 tbsp chili powder (this is where you can adjust to your heat preference)
• 1 tsp cumin (toasted and ground yourself if you’re feeling fancy)
• 1 tsp smoked paprika (my secret ingredient for that deep, smoky flavor)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. In a large skillet over medium heat, brown the ground beef until no pink remains, about 5-7 minutes. Tip: Breaking the beef into small crumbles as it cooks ensures even browning.
2. Transfer the browned beef to your slow cooker, leaving any excess fat behind in the skillet.
3. In the same skillet, sauté the diced onion and bell pepper over medium heat until softened, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Tip: Don’t rush this step—the sweetness from the onions and peppers is key to balancing the spices.
4. Add the sautéed vegetables to the slow cooker with the beef.
5. Stir in the black beans, kidney beans, diced tomatoes, beef broth, chili powder, cumin, smoked paprika, and salt into the slow cooker.
6. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Tip: If you’re around, give it a stir halfway through to meld the flavors even more.

Hearty and full of depth, this chili is perfect as is or topped with your favorite fixings. I love serving it over a baked sweet potato for an extra nutritious twist, or with a side of cornbread to soak up every last bit.

Easy Gluten-Free Crock Pot Pulled Pork

Remember those days when you crave something hearty but don’t want to spend hours in the kitchen? That’s exactly how I felt when I first tried making this gluten-free pulled pork in my crock pot. It’s become my go-to for stress-free, flavorful meals that please everyone at the table.

Ingredients

• 3 lbs pork shoulder (I like a bit of fat for flavor, but trim it if you prefer)
• 1 cup gluten-free BBQ sauce (homemade or store-bought, just check the label)
• 1/2 cup apple cider vinegar (it adds a nice tanginess)
• 1 tbsp smoked paprika (this is my secret for that smoky depth)
• 1 tbsp garlic powder (because everything’s better with garlic)
• 1 tsp salt (I use sea salt for a cleaner taste)
• 1/2 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Place the pork shoulder in your crock pot. If it’s too big, cut it into chunks that fit snugly.
2. In a bowl, whisk together the BBQ sauce, apple cider vinegar, smoked paprika, garlic powder, salt, and black pepper. Tip: Taste the sauce now and adjust the seasoning if needed.
3. Pour the sauce over the pork, making sure it’s well coated. Tip: For extra flavor, let it marinate overnight, but it’s not necessary.
4. Cover and cook on low for 8 hours or on high for 4 hours. Tip: Resist the urge to peek; keeping the lid on ensures moist, tender pork.
5. Once done, shred the pork with two forks directly in the pot, mixing it with the juices.

Let me tell you, the texture is unbelievably tender, and the flavor is rich with a perfect balance of sweet and smoky. Serve it on gluten-free buns with a side of coleslaw, or get creative and use it as a topping for loaded sweet potatoes.

Gluten-Free Crock Pot Turkey Breast

Finally, a gluten-free recipe that doesn’t skimp on flavor or convenience! I stumbled upon this Crock Pot Turkey Breast recipe during a hectic holiday season, and it’s been a lifesaver ever since. Perfect for those days when you want a hearty meal without the fuss.

Ingredients

• 1 (4 to 5-pound) boneless, skinless turkey breast (I always look for one that’s evenly sized for consistent cooking)
• 1 cup gluten-free chicken broth (homemade or store-bought, but check the label for gluten!)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp dried rosemary (crush it between your fingers to wake up the aroma)
• 1 tbsp dried thyme
• 1 tsp garlic powder (because fresh garlic can burn in the slow cooker)
• 1 tsp onion powder
• 1/2 tsp salt (I use sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Pat the turkey breast dry with paper towels to ensure a good sear.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the turkey breast on all sides until golden brown, about 3 minutes per side. This step locks in the juices.
4. Transfer the turkey to your Crock Pot.
5. In a small bowl, mix the rosemary, thyme, garlic powder, onion powder, salt, and pepper.
6. Rub the spice mixture all over the turkey breast.
7. Pour the chicken broth around the turkey, not over it, to keep the spices in place.
8. Cover and cook on LOW for 6 hours or until the internal temperature reaches 165°F.
9. Let the turkey rest for 10 minutes before slicing to keep it moist.

Outcome? A tender, flavorful turkey that practically falls apart. Serve it over a bed of quinoa or with roasted veggies for a complete meal. The leftovers make an amazing gluten-free sandwich filling, too!

Slow Cooker Gluten-Free Vegetable Soup

Warmth is what I crave on a chilly evening, and nothing delivers that quite like a hearty bowl of vegetable soup. It’s my go-to comfort food, especially when I’m looking for something both nourishing and gluten-free. Today, I’m sharing my slow cooker version that’s as easy as it is delicious, perfect for those busy days when you want dinner ready with minimal fuss.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its rich flavor)
• 1 large onion, diced (I love the sweetness it adds)
• 3 carrots, peeled and sliced (about 2 cups)
• 3 celery stalks, chopped (for that classic crunch)
• 4 garlic cloves, minced (because more garlic is always better)
• 1 tsp dried thyme (it brings a lovely earthiness)
• 6 cups gluten-free vegetable broth (homemade or store-bought works)
• 1 can (14.5 oz) diced tomatoes, undrained (they add a nice acidity)
• 2 cups chopped kale (stems removed, I prefer it for its texture)
• 1 cup frozen green beans (no need to thaw)
• Salt and pepper to taste (I start with 1/2 tsp salt and adjust later)

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion, carrots, and celery, cooking until the onion is translucent, about 5 minutes.
2. Add the garlic and thyme, cooking for another minute until fragrant. This step builds the flavor base, so don’t rush it.
3. Transfer the vegetable mixture to your slow cooker. Pour in the vegetable broth and add the diced tomatoes, kale, and green beans.
4. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. The longer it cooks, the more the flavors meld together.
5. Season with salt and pepper to taste before serving. I find the soup tastes even better the next day, so leftovers are a bonus.

You’ll love the rich, comforting flavors of this soup, with the kale adding a slight chewiness and the green beans a pop of color. Serve it with a slice of gluten-free bread for dipping, or top with grated Parmesan for an extra layer of flavor.

Gluten-Free Crock Pot Lasagna

Believe it or not, I stumbled upon this gluten-free crock pot lasagna recipe during one of those hectic weeks when cooking felt like climbing a mountain. It’s become my go-to for comfort food that doesn’t compromise on taste or my dietary needs.

Ingredients

• 1 lb ground turkey (I find it lighter than beef, but feel free to substitute)
• 2 cups gluten-free lasagna noodles (broken into pieces that fit your crock pot)
• 15 oz ricotta cheese (full-fat for creaminess, but low-fat works too)
• 2 cups shredded mozzarella cheese (because who doesn’t love extra cheese?)
• 24 oz jar of your favorite marinara sauce (homemade if you’re feeling ambitious)
• 1 egg (room temp blends better with the ricotta)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1 tsp garlic powder (for that extra kick)
• Salt and pepper (to your heart’s content)

Instructions

1. Heat the olive oil in a skillet over medium heat and brown the ground turkey, seasoning with garlic powder, salt, and pepper. Tip: Break the meat into small pieces for even cooking.
2. In a bowl, mix the ricotta cheese with the egg until well combined. This will be your creamy layer.
3. Layer the bottom of your crock pot with a thin layer of marinara sauce to prevent sticking.
4. Add a layer of broken lasagna noodles, followed by the ricotta mixture, browned turkey, and a sprinkle of mozzarella. Repeat the layers until all ingredients are used, ending with mozzarella on top. Tip: Don’t overfill the crock pot to allow room for the noodles to expand.
5. Cover and cook on low for 4 hours. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.

This lasagna comes out perfectly layered with a gooey cheese top that’s irresistible. Try serving it with a crisp green salad for a complete meal that’s sure to please everyone at the table.

Crock Pot Gluten-Free Chicken Curry

Sometimes, the best meals come from the simplest ingredients, especially when you’re craving something warm and comforting without spending hours in the kitchen. That’s exactly why I love this Crock Pot Gluten-Free Chicken Curry—it’s a no-fuss, flavorful dish that practically cooks itself while you go about your day.

Ingredients

• 2 lbs boneless, skinless chicken thighs (I find thighs stay juicier than breasts in the slow cooker)
• 1 can (13.5 oz) full-fat coconut milk (the richer, the better for that creamy texture)
• 2 tbsp red curry paste (check the label to ensure it’s gluten-free)
• 1 tbsp fish sauce (it adds depth, trust me)
• 1 tbsp honey (a little sweetness balances the heat)
• 1 red bell pepper, sliced (for a pop of color and crunch)
• 1 cup fresh basil leaves (torn, not chopped, to release more flavor)

Instructions

1. Place the chicken thighs at the bottom of your Crock Pot.
2. In a bowl, whisk together the coconut milk, red curry paste, fish sauce, and honey until smooth. Pour this over the chicken.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours. (Tip: Resist the urge to peek—keeping the lid on ensures even cooking.)
4. Add the sliced red bell pepper during the last 30 minutes of cooking. (Tip: This keeps them crisp-tender.)
5. Stir in the torn basil leaves just before serving. (Tip: Fresh basil adds a bright, herby note that elevates the dish.)

Key to this curry’s appeal is its velvety sauce and the tender chicken that falls apart at the slightest nudge. Serve it over a bed of steamed jasmine rice or with gluten-free naan for soaking up every last drop of that delicious sauce.

Gluten-Free Slow Cooker Beef Roast

This gluten-free slow cooker beef roast has become a staple in my kitchen, especially on those busy days when I crave something hearty without the hassle. Trust me, the aroma alone is worth the minimal prep!

Ingredients

• 3 lbs beef chuck roast (I find the marbling in chuck roast adds incredible flavor)
• 1 cup gluten-free beef broth (homemade or store-bought, both work great)
• 1/4 cup gluten-free soy sauce (this is my secret ingredient for depth)
• 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 4 cloves garlic, minced (because garlic makes everything better)
• 1 tsp salt (I like to use sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground gives the best flavor)
• 1 large onion, sliced (I prefer sweet onions for a subtle sweetness)
• 3 carrots, chopped into 1-inch pieces (no need to peel if they’re organic)
• 2 potatoes, cubed (I leave the skin on for extra texture)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season the beef chuck roast with salt and black pepper on all sides.
3. Sear the roast in the skillet for 3-4 minutes per side, until a golden crust forms. This step is crucial for locking in flavors.
4. Transfer the seared roast to your slow cooker.
5. In the same skillet, sauté the garlic and onion for 2 minutes until fragrant, then add to the slow cooker.
6. Arrange the carrots and potatoes around the roast in the slow cooker.
7. Whisk together the gluten-free beef broth and soy sauce, then pour over the roast and vegetables.
8. Cover and cook on low for 8 hours or on high for 4 hours. The roast is done when it falls apart easily with a fork.
9. Let the roast rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring every bite is moist.

Zesty and tender, this beef roast pairs wonderfully with a crisp green salad or over a bed of creamy mashed cauliflower for a low-carb option. The leftovers? Even better the next day!

Gluten-Free Crock Pot Apple Crisp

Nothing says fall like the aroma of baked apples and cinnamon wafting through the house. This gluten-free crock pot apple crisp is my go-to when I want a fuss-free dessert that feels like a warm hug. Plus, it’s a hit at potlucks—everyone always asks for the recipe!

Ingredients

• 6 cups of peeled and sliced apples (I love using Honeycrisp for their perfect balance of sweet and tart)
• 1 cup gluten-free rolled oats (make sure they’re certified GF to avoid cross-contamination)
• 1/2 cup almond flour (this gives the crisp a lovely nutty flavor)
• 1/3 cup coconut sugar (it’s my favorite for a deeper, caramel-like sweetness)
• 1 tsp ground cinnamon (I always add an extra pinch because you can never have too much)
• 1/4 cup melted coconut oil (extra virgin is my choice for its subtle coconut aroma)
• A pinch of salt (just a tiny bit to balance all the flavors)

Instructions

1. Start by greasing the inside of your crock pot with a bit of coconut oil to prevent sticking.
2. In a large bowl, toss the sliced apples with half of the cinnamon until they’re evenly coated.
3. Spread the apples evenly at the bottom of the crock pot.
4. In the same bowl, mix together the gluten-free rolled oats, almond flour, coconut sugar, the remaining cinnamon, and salt.
5. Pour the melted coconut oil over the dry ingredients and stir until the mixture resembles coarse crumbs.
6. Sprinkle the oat mixture over the apples in the crock pot, covering them completely.
7. Cover and cook on high for 2 hours or on low for 4 hours, until the apples are tender and the topping is golden. Tip: Resist the urge to stir while cooking to keep the topping crisp.
8. Let it sit uncovered for 10 minutes before serving to allow the topping to set. Tip: This is the perfect time to let the flavors meld together.
9. Serve warm, ideally with a scoop of vanilla ice cream. Tip: For an extra touch, drizzle with caramel sauce or sprinkle with chopped nuts.

The topping turns irresistibly crispy, while the apples underneath become wonderfully soft and juicy. It’s a delightful contrast that makes every bite interesting. Try serving it in individual bowls with a dollop of whipped cream for a cozy, personal dessert experience.

Slow Cooker Gluten-Free Chocolate Lava Cake

Waking up to the smell of chocolate is one of life’s simple pleasures, and this Slow Cooker Gluten-Free Chocolate Lava Cake is my go-to for making those mornings (or let’s be honest, any time of day) a little sweeter. It’s a recipe that came to me during a particularly hectic week when I needed comfort food without the fuss, and it’s been a staple ever since.

Ingredients

• 1 cup gluten-free all-purpose flour (I swear by Bob’s Red Mill for its consistency)
• 3/4 cup granulated sugar (because life’s too short for less sweet desserts)
• 1/2 cup unsweetened cocoa powder (the darker, the better in my book)
• 2 tsp baking powder (always check the expiration date to avoid flat cakes)
• 1/4 tsp salt (a pinch really does make a difference)
• 1/2 cup milk (I use almond milk, but any will do)
• 1/4 cup melted coconut oil (extra virgin olive oil works in a pinch, but coconut adds a subtle sweetness)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1/2 cup boiling water (this is the secret to that lava center)

Instructions

1. In a large mixing bowl, whisk together the gluten-free flour, sugar, cocoa powder, baking powder, and salt until well combined.
2. Add the milk, melted coconut oil, and vanilla extract to the dry ingredients. Stir until the batter is smooth and no lumps remain.
3. Carefully pour the boiling water into the batter and stir until fully incorporated. The batter will be thin, but that’s perfectly normal.
4. Grease the inside of your slow cooker with a bit of coconut oil or line it with parchment paper for easy removal.
5. Pour the batter into the prepared slow cooker and cover with the lid.
6. Cook on high for 1.5 to 2 hours. The cake is done when the edges are set but the center is still slightly jiggly.
7. Turn off the slow cooker and let the cake sit for 10 minutes before serving. This resting time helps the center achieve that perfect lava consistency.

Decadent doesn’t even begin to describe this cake. The outer layer is tender and cakey, giving way to a rich, molten center that’s pure chocolate bliss. Serve it straight from the slow cooker with a scoop of vanilla ice cream for that classic hot-and-cold contrast, or enjoy it as is for a deeply satisfying treat.

Gluten-Free Crock Pot Banana Bread

Unbelievably, my quest for the perfect gluten-free banana bread led me to my trusty crock pot, and let me tell you, it was a game-changer. There’s something magical about throwing everything into one pot and letting it do its thing, especially on those busy mornings when I’m juggling a million tasks.

Ingredients

• 3 ripe bananas (the spottier, the better for that sweet, intense banana flavor)
• 2 large eggs (I always let them sit out for a bit to reach room temperature—it makes a difference!)
• 1/2 cup almond flour (my go-to for a nutty, wholesome base)
• 1/2 cup coconut sugar (for a slightly caramelized sweetness)
• 1/4 cup melted coconut oil (extra virgin is my favorite for its subtle flavor)
• 1 tsp vanilla extract (because vanilla makes everything better)
• 1 tsp baking soda (the magic rise-maker)
• A pinch of salt (to balance the sweetness)

Instructions

1. In a large bowl, mash the bananas until smooth. I like to leave a few small chunks for texture.
2. Whisk in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
3. Stir in the almond flour, coconut sugar, melted coconut oil, vanilla extract, baking soda, and salt until just combined. Overmixing can lead to a dense bread, so be gentle.
4. Lightly grease your crock pot with a bit of coconut oil to prevent sticking.
5. Pour the batter into the crock pot, smoothing the top with a spatula.
6. Cover and cook on high for 2 hours or until a toothpick inserted into the center comes out clean. Tip: Resist the urge to peek too often—it lets the heat escape!
7. Once done, let it cool in the pot for about 10 minutes before transferring to a wire rack. This helps it set perfectly.

Out of the crock pot comes this moist, flavorful banana bread with a tender crumb that’s just begging to be sliced. I love serving it warm with a dollop of almond butter for an extra protein kick—it’s a match made in heaven.

Crock Pot Gluten-Free Pumpkin Soup

Warmth is what I crave when the leaves start to turn, and nothing delivers quite like a bowl of creamy, gluten-free pumpkin soup. It’s my go-to for chilly evenings, and the crock pot does all the heavy lifting, making it a no-fuss favorite in my kitchen.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (I like yellow for sweetness)
• 2 cloves garlic, minced (fresh is best here)
• 4 cups gluten-free chicken broth (homemade if you have it)
• 1 can (15 oz) pure pumpkin puree (not pie filling)
• 1 cup coconut milk (full-fat for creaminess)
• 1 teaspoon ground cinnamon (a little extra never hurts)
• 1/2 teaspoon ground nutmeg (freshly grated if possible)
• Salt to taste (I start with 1/2 teaspoon)

Instructions

1. Heat the olive oil in a skillet over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Transfer the onion and garlic mixture to your crock pot.
5. Add the chicken broth, pumpkin puree, coconut milk, cinnamon, and nutmeg to the crock pot.
6. Stir all ingredients until well combined.
7. Cover and cook on low for 6 hours or high for 3 hours, stirring once halfway through.
8. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
9. Season with salt to taste, starting with 1/2 teaspoon and adjusting as needed.

Velvety and rich, this soup is a hug in a bowl with its smooth texture and warm spices. Serve it with a dollop of coconut cream and a sprinkle of cinnamon for an extra cozy touch.

Gluten-Free Slow Cooker Lentil Soup

Comfort food doesn’t have to be complicated or time-consuming, and this gluten-free slow cooker lentil soup is proof. I remember coming home to the aroma of this soup simmering away on a chilly evening—it’s like a warm hug in a bowl. Perfect for those busy days when you want something hearty without the fuss.

Ingredients

• 1 cup dried green lentils (I always give them a quick rinse to remove any debris)
• 4 cups vegetable broth (homemade is my preference, but store-bought works in a pinch)
• 1 large carrot, diced (about 1 cup—I love the sweetness it adds)
• 1 medium onion, finely chopped (yellow onions are my go-to for their balance of sweetness and sharpness)
• 2 cloves garlic, minced (because what’s soup without garlic?)
• 1 tbsp extra virgin olive oil (the good stuff makes a difference)
• 1 tsp ground cumin (toasted cumin seeds ground at home if I’m feeling fancy)
• 1/2 tsp smoked paprika (for that subtle depth)
• Salt and pepper to taste (I start with 1/2 tsp salt and adjust later)

Instructions

1. Heat the olive oil in a pan over medium heat. Add the onion and carrot, sautéing until the onion is translucent, about 5 minutes.
2. Add the garlic, cumin, and smoked paprika, stirring for about 1 minute until fragrant—this toasts the spices, unlocking their flavors.
3. Transfer the sautéed veggies to the slow cooker. Add the lentils and vegetable broth, stirring to combine.
4. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. The lentils should be tender but not mushy.
5. Season with salt and pepper to taste. I usually add another pinch of salt here after tasting.
6. Let the soup sit for 10 minutes before serving; it thickens slightly as it cools.

Mmm, the soup is hearty with a slight smokiness from the paprika, and the lentils hold their shape beautifully. Serve it with a dollop of Greek yogurt or a sprinkle of fresh herbs for an extra layer of flavor.

Gluten-Free Crock Pot Meatballs

Every time I think about comfort food that’s both easy to make and universally loved, gluten-free crock pot meatballs come to mind. They’re perfect for those busy days when you want something hearty without spending hours in the kitchen, and trust me, they’re a hit at potlucks too!

Ingredients

• 1 lb ground beef (I like using 85% lean for the perfect balance of flavor and juiciness)
• 1/2 cup gluten-free breadcrumbs (I find that almond flour breadcrumbs add a nice texture)
• 1/4 cup grated Parmesan cheese (the real deal, not the powdered stuff)
• 1 large egg (room temperature eggs blend better, in my experience)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1 tsp dried oregano (fresh is great, but dried works just fine here)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, if you have it)
• 1 cup marinara sauce (homemade or store-bought, your choice)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)

Instructions

1. In a large bowl, combine the ground beef, gluten-free breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, and black pepper. Mix until just combined; overmixing can make the meatballs tough.
2. Shape the mixture into 1-inch meatballs. A small cookie scoop can make this step quicker and ensure even sizes.
3. Heat the extra virgin olive oil in a large skillet over medium heat. Add the meatballs in batches, browning them on all sides, about 2 minutes per side. This step isn’t just for color—it locks in the juices.
4. Transfer the browned meatballs to the crock pot. Pour the marinara sauce over them, ensuring they’re evenly coated.
5. Cover and cook on LOW for 4 hours or HIGH for 2 hours. The meatballs are done when they reach an internal temperature of 165°F.
6. Tip: For a thicker sauce, remove the lid during the last 30 minutes of cooking. This allows some of the liquid to evaporate.

Delightfully tender and packed with flavor, these gluten-free meatballs are a dream when served over zucchini noodles or alongside a crisp salad. The sauce thickens beautifully, clinging to each meatball for a mouthwatering bite every time.

Slow Cooker Gluten-Free Quinoa Salad

After a long day of work, there’s nothing I love more than coming home to a meal that’s not only ready to eat but also packed with nutrients. That’s why this Slow Cooker Gluten-Free Quinoa Salad has become a staple in my kitchen. It’s the perfect blend of convenience and health, and today, I’m sharing my go-to recipe with you.

Ingredients

• 1 cup quinoa, rinsed (I find rinsing removes any bitterness)
• 2 cups vegetable broth (homemade or store-bought, but low-sodium is my preference)
• 1 tbsp extra virgin olive oil (the fruitier, the better in my book)
• 1 cup cherry tomatoes, halved (they add a sweet pop of flavor)
• 1/2 cucumber, diced (for that refreshing crunch)
• 1/4 cup red onion, finely chopped (a little goes a long way for flavor)
• 1/4 cup feta cheese, crumbled (because everything’s better with cheese)
• 2 tbsp lemon juice (freshly squeezed, please)
• Salt and pepper to taste (I’m generous with the pepper)

Instructions

1. Start by rinsing the quinoa under cold water in a fine-mesh strainer for about 2 minutes to remove its natural coating, which can be bitter.
2. In your slow cooker, combine the rinsed quinoa and vegetable broth. Set the cooker to low and let it cook for 2.5 hours. Tip: Don’t peek! Keeping the lid on ensures even cooking.
3. Once the quinoa is cooked and has absorbed all the broth, fluff it with a fork and let it cool for about 10 minutes. This prevents the salad from becoming mushy.
4. In a large bowl, whisk together the extra virgin olive oil and lemon juice. Tip: This is your dressing base, so make sure it’s well combined.
5. Add the cooled quinoa to the bowl, along with the cherry tomatoes, cucumber, red onion, and feta cheese. Gently toss to combine. Tip: Use a folding motion to keep the ingredients intact.
6. Season with salt and pepper to taste, and give it one final gentle toss.

Ready to serve, this salad is a delightful mix of textures—fluffy quinoa, juicy tomatoes, and crisp cucumber. The lemon dressing brightens everything up, making it a perfect dish for a sunny afternoon picnic or a quick weekday lunch. Sometimes, I like to add a handful of arugula for an extra peppery kick.

Gluten-Free Crock Pot Sweet Potato Casserole

Sometimes, the best dishes come from the simplest ingredients, and this gluten-free crock pot sweet potato casserole is no exception. I remember the first time I made it; the aroma filled my kitchen, promising a cozy, comforting meal that didn’t require hours of prep.

Ingredients

• 4 large sweet potatoes, peeled and cubed (I like to leave a few chunks for texture)
• 1/2 cup pure maple syrup (the real deal, not the imitation stuff—it makes all the difference)
• 1/4 cup coconut oil, melted (extra virgin olive oil works in a pinch, but coconut adds a subtle sweetness)
• 1 tsp cinnamon (I always add a pinch more because why not?)
• 1/2 tsp nutmeg (freshly grated if you have it)
• 1/4 tsp sea salt (just enough to balance the sweetness)
• 1 cup pecans, roughly chopped (for that irresistible crunch)

Instructions

1. Place the peeled and cubed sweet potatoes into your crock pot.
2. In a small bowl, whisk together the maple syrup, melted coconut oil, cinnamon, nutmeg, and sea salt until well combined.
3. Pour the mixture over the sweet potatoes, stirring gently to ensure they’re evenly coated. Tip: If you’re short on time, you can skip peeling the potatoes for a more rustic texture.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the sweet potatoes are tender. Tip: Stirring halfway through ensures even cooking.
5. Once cooked, mash the sweet potatoes lightly with a fork or potato masher, leaving some chunks for texture.
6. Sprinkle the chopped pecans over the top during the last 30 minutes of cooking to toast them slightly. Tip: For extra flavor, toast the pecans in a dry skillet before adding them.

Perfectly creamy with just the right amount of sweetness and a nutty crunch, this casserole is a dream come true for anyone looking for a hassle-free side dish. Serve it alongside your favorite protein, or enjoy it as is for a comforting vegetarian option.

Conclusion

You’ve just discovered a treasure trove of 18 delicious gluten-free crock pot recipes that promise ease and flavor in every bite. Whether you’re a seasoned gluten-free cook or just starting out, these recipes are sure to inspire your next meal. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy slow cooking!