20 Delicious Gluten Free Crock Pot Recipes for Busy Weeknights

Busy weeknights call for simple, stress-free solutions that don’t skimp on flavor—especially when you’re navigating a gluten-free lifestyle. Our roundup of 20 Delicious Gluten-Free Crock Pot Recipes is here to save the day, offering a mix of comforting classics and fresh favorites that practically cook themselves. From hearty stews to zesty tacos, get ready to transform your evening routine with minimal effort and maximum taste. Let’s dive in!

Slow Cooker Gluten Free Chicken and Dumplings

Hey there, ever had one of those days where you just want something comforting without all the fuss? This slow cooker gluten-free chicken and dumplings is your answer—easy, hearty, and totally doable even on your busiest day.

Ingredients

• 2 lbs boneless, skinless chicken breasts (thighs work too for more flavor)
• 4 cups gluten-free chicken broth (homemade or store-bought)
• 1 cup diced carrots (about 2 medium, peel if you prefer)
• 1 cup diced celery (about 2 stalks)
• 1 medium onion, diced (yellow or white for sweetness)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder in a pinch)
• 1 tsp dried thyme (fresh is great if you have it)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground if possible)
• 1 cup gluten-free all-purpose flour (check the blend for xanthan gum)
• 2 tsp baking powder (ensure it’s gluten-free)
• 1/2 cup milk (any kind, even almond milk works)
• 2 tbsp unsalted butter, melted (or olive oil for dairy-free)

Instructions

1. Place the chicken breasts in the slow cooker. Add the chicken broth, carrots, celery, onion, garlic, thyme, salt, and pepper. 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.
3. Remove the chicken to a plate. Shred it with two forks, then return it to the slow cooker. Tip: If the broth seems too thin, you can thicken it with a slurry of 1 tbsp cornstarch mixed with 2 tbsp cold water, stirred in during the last 30 minutes.
4. In a medium bowl, whisk together the gluten-free flour and baking powder. Stir in the milk and melted butter until just combined. Tip: Don’t overmix the dough to keep the dumplings light.
5. Drop tablespoon-sized scoops of the dumpling dough into the slow cooker. Cover and cook on HIGH for 30 minutes, or until the dumplings are cooked through. Tip: Avoid lifting the lid too often to keep the heat in.

Velvety chicken, tender veggies, and fluffy dumplings come together in this cozy bowl of goodness. Serve it with a sprinkle of fresh parsley or a dash of hot sauce for an extra kick.

Gluten Free Crock Pot Beef Stew

Warm up your kitchen with this hearty gluten-free crock pot beef stew that’s perfect for those chilly evenings when you crave something comforting yet easy to make.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes (for tender bites)
• 3 tbsp olive oil (or any neutral oil)
• 4 cups beef broth (gluten-free, for depth of flavor)
• 3 large carrots, sliced (about 2 cups)
• 3 celery stalks, chopped (adds crunch)
• 1 large onion, diced (for sweetness)
• 3 garlic cloves, minced (adjust to taste)
• 2 tbsp tomato paste (for richness)
• 1 tsp dried thyme (or fresh if available)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 2 bay leaves (remove before serving)
• 1 lb baby potatoes, halved (no need to peel)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add beef cubes in batches, browning on all sides, about 3-4 minutes per batch. Transfer to crock pot.
2. In the same skillet, sauté onions, carrots, and celery until slightly softened, about 5 minutes. Add garlic and tomato paste, cooking for another minute. Transfer to crock pot.
3. Pour beef broth into the crock pot, stirring to combine. Add thyme, salt, pepper, and bay leaves.
4. Cover and cook on low for 7-8 hours or high for 3-4 hours, until beef is fork-tender.
5. Add baby potatoes during the last 2 hours of cooking to ensure they’re perfectly tender.
6. Remove bay leaves before serving. Taste and adjust seasoning if necessary.

Every bite of this stew is a cozy embrace, with tender beef and vegetables in a rich, flavorful broth. Serve it with a side of gluten-free bread to soak up every last drop, or over a bed of mashed cauliflower for a low-carb twist.

Easy Gluten Free Slow Cooker Pulled Pork

Unbelievably tender and packed with flavor, this gluten-free pulled pork is a game-changer for your slow cooker repertoire. You’ll love how effortlessly it comes together, leaving you more time to enjoy the good stuff.

Ingredients

• 3 lbs pork shoulder (trim excess fat for leaner meat)
• 1 cup gluten-free BBQ sauce (or your favorite brand)
• 1/2 cup chicken broth (low sodium preferred)
• 1 tbsp olive oil (or any neutral oil)
• 1 tbsp smoked paprika (adjust to taste)
• 1 tsp garlic powder (fresh minced garlic works too)
• 1 tsp onion powder
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side. This step adds depth of flavor.
2. Transfer the seared pork to your slow cooker. In a bowl, mix BBQ sauce, chicken broth, smoked paprika, garlic powder, onion powder, salt, and black pepper.
3. Pour the sauce mixture over the pork in the slow cooker, ensuring it’s well coated. Cover and cook on low for 8 hours or on high for 4 hours, until the pork is fork-tender.
4. Once cooked, remove the pork from the slow cooker and shred it using two forks. Tip: For extra flavor, mix the shredded pork back into the sauce in the slow cooker and let it sit for 10 minutes.
5. Serve the pulled pork on gluten-free buns or over a bed of greens for a lighter option. Tip: Leftovers make amazing tacos or nachos the next day.

Lightly smoky and irresistibly juicy, this pulled pork is perfect for sandwiches, salads, or even as a pizza topping. The slow cooker does all the work, so you can enjoy the melt-in-your-mouth results with minimal effort.

Gluten Free Crock Pot Chicken Tacos

Oh, you’re going to love how easy these gluten-free crock pot chicken tacos are to make. Just set it and forget it, and you’ll have a delicious meal waiting for you at the end of the day.

Ingredients

• 2 lbs boneless, skinless chicken breasts (thawed for even cooking)
• 1 tbsp olive oil (or any neutral oil)
• 1 packet gluten-free taco seasoning (or make your own with spices you have)
• 1 cup chicken broth (low sodium preferred)
• 1 lime, juiced (about 2 tbsp, fresh is best)
• 8 gluten-free corn tortillas (warmed before serving)
• Toppings of your choice: diced avocado, shredded lettuce, diced tomatoes, etc. (get creative!)

Instructions

1. Heat the olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown. This step adds flavor but can be skipped if you’re short on time.
2. Transfer the chicken to the crock pot. Sprinkle the taco seasoning evenly over the chicken.
3. Pour the chicken broth and lime juice over the chicken. The liquid should come about halfway up the sides of the chicken.
4. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours. The chicken is done when it shreds easily with a fork.
5. Remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the crock pot and mix it with the cooking liquid to keep it moist.
6. Serve the chicken on warmed gluten-free corn tortillas with your favorite toppings.

Great texture and flavor await with these tacos. The chicken is tender and juicy, with just the right amount of spice. Try serving them with a side of black beans and rice for a complete meal.

Slow Cooker Gluten Free Mac and Cheese

Believe it or not, making a creamy, gluten-free mac and cheese in your slow cooker is easier than you think. Perfect for those busy days when you want comfort food without the fuss.

Ingredients

• 2 cups gluten-free elbow macaroni (ensure it’s labeled gluten-free)
• 4 cups shredded sharp cheddar cheese (for best melt, shred your own)
• 1 can (12 oz) evaporated milk (adds creaminess without flour)
• 1 cup whole milk (or any milk you prefer, adjust for thickness)
• 1/2 cup unsalted butter, melted (for richness)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 tsp garlic powder (for a hint of flavor)

Instructions

1. Spray your slow cooker with non-stick cooking spray to prevent sticking.
2. Add the gluten-free elbow macaroni, shredded cheddar cheese, evaporated milk, whole milk, melted butter, salt, black pepper, and garlic powder to the slow cooker. Stir well to combine.
3. Cover and cook on LOW for 2 hours, stirring every 30 minutes to ensure even cooking and to prevent the macaroni from sticking to the bottom.
4. After 2 hours, check the macaroni for doneness. It should be tender and the cheese fully melted and creamy. If needed, cook for an additional 15-30 minutes.
5. Once done, turn off the slow cooker and let the mac and cheese sit for 5 minutes before serving. This allows it to thicken slightly.

You’ll love how creamy and cheesy this gluten-free mac and cheese turns out, with just the right amount of bite from the macaroni. Try topping it with crispy bacon bits or a sprinkle of paprika for an extra flavor boost.

Gluten Free Crock Pot Chili

Kick off your cozy evening with this hearty gluten-free crock pot chili that’s as easy to make as it is delicious. You’ll love how the flavors meld together while you go about your day.

Ingredients

• 1 lb ground beef (or turkey for a lighter option)
• 1 onion, diced (yellow or white works great)
• 2 cloves garlic, minced (fresh is best)
• 1 bell pepper, diced (any color you like)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes (fire-roasted add extra flavor)
• 2 cups beef broth (vegetable broth works too)
• 2 tbsp chili powder (adjust to taste)
• 1 tsp cumin (for that smoky depth)
• 1/2 tsp salt (start with this, add more later if needed)
• 1/4 tsp black pepper (freshly ground if possible)

Instructions

1. Brown the ground beef in a skillet over medium heat until no pink remains, about 5-7 minutes. Tip: Drain excess fat for a leaner chili.
2. Transfer the beef to your crock pot. Add the diced onion, minced garlic, and bell pepper. Tip: Sautéing the veggies first can deepen the flavors, but it’s optional.
3. Stir in the black beans, kidney beans, diced tomatoes, and beef broth. Tip: For thicker chili, reduce the broth by half.
4. Add the chili powder, cumin, salt, and black pepper. Stir well to combine all the ingredients.
5. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Tip: The longer it cooks, the more the flavors develop.
6. Give it a taste and adjust the seasoning if necessary before serving.

Just imagine the rich, smoky aroma filling your kitchen as this chili simmers to perfection. Serve it with a dollop of sour cream and a sprinkle of cheddar cheese for extra indulgence, or over a baked potato for a hearty meal.

Slow Cooker Gluten Free Turkey Breast

Ready to make your weeknight dinners a breeze? This slow cooker gluten-free turkey breast is juicy, flavorful, and practically cooks itself. Perfect for those busy days when you want something delicious without the fuss.

Ingredients

• 1 (4-5 lb) boneless turkey breast (look for one labeled gluten-free)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground for best flavor)
• 1 tsp garlic powder (or minced fresh garlic)
• 1 tsp onion powder
• 1/2 tsp dried thyme (or 1 tsp fresh)
• 1/2 tsp dried rosemary (or 1 tsp fresh)
• 1 cup chicken broth (gluten-free)

Instructions

1. Pat the turkey breast dry with paper towels. This helps the seasoning stick better.
2. Rub the turkey breast all over with olive oil. This adds moisture and helps the spices adhere.
3. In a small bowl, mix together salt, pepper, garlic powder, onion powder, thyme, and rosemary. Sprinkle this mixture evenly over the turkey breast, rubbing it in gently.
4. Place the turkey breast in the slow cooker. Pour the chicken broth around it, not over, to keep the seasoning in place.
5. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The turkey is done when it reaches an internal temperature of 165°F.
6. Let the turkey rest for 10 minutes before slicing. This keeps it juicy.

Here’s the best part: the turkey comes out so tender it practically falls apart. The herbs give it a cozy, aromatic flavor that’s perfect with mashed potatoes or in a sandwich the next day.

Gluten Free Crock Pot Vegetable Soup

Looking for a cozy, hassle-free meal that’s both nutritious and delicious? This gluten-free crock pot vegetable soup is your go-to for busy days or when you crave something warm and comforting without the fuss.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried basil
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 4 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 cups chopped kale (stems removed)
• 1 cup frozen green beans
• 1 cup frozen corn

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
2. Add the garlic, thyme, basil, salt, and pepper. Cook for 1 minute, stirring constantly, until fragrant.
3. Transfer the vegetable mixture to the crock pot. Add the vegetable broth and diced tomatoes. Stir to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
5. Add the kale, green beans, and corn. Stir well. Cover and cook for an additional 30 minutes on HIGH, or until the vegetables are tender.
6. Taste and adjust seasoning if necessary before serving.

The soup turns out hearty and flavorful, with the kale adding a nice texture contrast. Serve it with a sprinkle of grated Parmesan or a slice of gluten-free bread for a complete meal.

Slow Cooker Gluten Free BBQ Ribs

Mmm, imagine coming home to the mouthwatering aroma of BBQ ribs that have been slow-cooking all day. These gluten-free ribs are fall-off-the-bone tender and packed with flavor, making them a perfect comfort food for any day of the week.

Ingredients

• 2 lbs pork ribs (baby back or spare ribs work great)
• 1 cup gluten-free BBQ sauce (look for a smoky flavor for depth)
• 1/4 cup apple cider vinegar (helps tenderize the meat)
• 2 tbsp brown sugar (adds a slight sweetness)
• 1 tbsp smoked paprika (for that classic BBQ taste)
• 1 tsp garlic powder (or fresh minced garlic for more punch)
• 1 tsp onion powder (adds a subtle sharpness)
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground is best)

Instructions

1. In a small bowl, mix together the BBQ sauce, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper to create your marinade.
2. Place the ribs in the slow cooker and pour the marinade over them, ensuring they’re fully coated. Tip: For extra flavor, let the ribs marinate in the fridge for an hour before cooking.
3. Cover and cook on low for 8 hours or on high for 4 hours, until the ribs are tender. Tip: Avoid opening the lid too often to keep the heat and moisture inside.
4. Once cooked, carefully remove the ribs from the slow cooker. Tip: For a caramelized finish, broil the ribs on a baking sheet for 2-3 minutes before serving.

Unbelievably tender and bursting with smoky, sweet flavors, these ribs are a game-changer. Serve them with a side of coleslaw or atop a pile of creamy mashed potatoes for the ultimate comfort meal.

Gluten Free Crock Pot Lentil Soup

Vegan, hearty, and oh-so-easy, this gluten-free crock pot lentil soup is your next go-to for busy weeknights. You’ll love how the flavors meld together while you go about your day.

Ingredients

• 1 cup dried green lentils (rinsed and drained)
• 4 cups vegetable broth (or chicken broth for non-veg)
• 1 medium onion, diced (yellow or white works great)
• 2 carrots, peeled and diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 3 garlic cloves, minced (more if you love garlic)
• 1 tsp ground cumin (adds a warm depth)
• 1/2 tsp smoked paprika (for a subtle smokiness)
• 1 tbsp olive oil (or any neutral oil)
• Salt and pepper to taste (start with 1/2 tsp salt)
• 2 cups fresh spinach (sturdy greens like kale also work)

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
2. Add minced garlic, cumin, and smoked paprika. Stir for 1 minute until fragrant.
3. Transfer the veggie mix to your crock pot. Add lentils and vegetable broth. Stir to combine.
4. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Lentils should be tender.
5. Stir in fresh spinach until wilted, about 5 minutes before serving.
6. Season with salt and pepper. Taste and adjust as needed.

Perfectly creamy yet chunky, this soup packs a protein punch. Try topping with avocado or a squeeze of lemon for a fresh twist.

Slow Cooker Gluten Free Chicken Curry

Dinner just got easier with this slow cooker gluten-free chicken curry. You’ll love how the flavors meld together while you go about your day.

Ingredients

• 2 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp curry powder (adjust to taste)
• 1 can (14 oz) coconut milk (full fat for creamier texture)
• 1 cup chicken broth (low sodium preferred)
• 1 red bell pepper, sliced
• 1 cup frozen peas
• Salt to taste

Instructions

1. Heat olive oil in a pan over medium heat. Add onion, garlic, and ginger. Sauté until soft, about 5 minutes.
2. Add curry powder to the pan. Stir for 1 minute until fragrant.
3. Transfer the onion mixture to the slow cooker. Add chicken pieces, coconut milk, and chicken broth. Stir to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
5. Add red bell pepper and frozen peas. Cover and cook for another 30 minutes on HIGH.
6. Season with salt to taste before serving.

Best served over a bed of fluffy rice or with gluten-free naan. The curry is rich, creamy, and packed with flavor, making it a hit for any dinner table.

Gluten Free Crock Pot Beef and Broccoli

Oh, you’re going to love this gluten-free crock pot beef and broccoli recipe. It’s the perfect set-it-and-forget-it meal that’s both delicious and fuss-free.

Ingredients

• 1.5 lbs beef chuck, cut into thin strips (for tender bites)
• 3 cups broccoli florets (fresh or frozen works)
• 1/2 cup gluten-free soy sauce (or tamari for a richer flavor)
• 1/4 cup honey (adjust to your sweetness preference)
• 2 tbsp sesame oil (or any neutral oil)
• 3 garlic cloves, minced (fresh is best for flavor)
• 1 tsp ginger, grated (keep some extra for garnish)
• 1/4 tsp red pepper flakes (optional for a kick)
• 1 tbsp cornstarch (for thickening the sauce)
• 2 tbsp water (to mix with cornstarch)

Instructions

1. Place the beef strips into the crock pot.
2. In a bowl, whisk together soy sauce, honey, sesame oil, garlic, ginger, and red pepper flakes. Pour over the beef.
3. Cover and cook on low for 6 hours or high for 3 hours, until the beef is tender.
4. 30 minutes before serving, mix cornstarch and water in a small bowl until smooth. Stir into the crock pot to thicken the sauce.
5. Add the broccoli florets to the crock pot, stirring to coat them in the sauce.
6. Cover and cook for an additional 30 minutes on high, or until the broccoli is tender but still bright green.

Now, this dish is all about the tender beef and crisp-tender broccoli smothered in a sweet and savory sauce. Serve it over a bed of steamed rice or quinoa for a complete meal that’s sure to impress.

Slow Cooker Gluten Free Apple Crisp

Wondering what to make for dessert that’s both delicious and fuss-free? This slow cooker gluten-free apple crisp is your answer. It’s packed with warm, spiced apples and a crunchy topping that’ll have everyone asking for seconds.

Ingredients

• 6 cups sliced apples (like Granny Smith or Honeycrisp)
• 1 tbsp lemon juice (to prevent browning)
• 1/2 cup gluten-free oats
• 1/2 cup almond flour (for a nutty flavor)
• 1/4 cup coconut sugar (or brown sugar)
• 1 tsp cinnamon (adjust to taste)
• 1/4 tsp nutmeg (for extra warmth)
• 1/4 cup melted coconut oil (or any neutral oil)
• Pinch of salt (to balance sweetness)

Instructions

1. Toss the sliced apples with lemon juice in the slow cooker to coat evenly.
2. In a separate bowl, mix oats, almond flour, coconut sugar, cinnamon, nutmeg, and salt.
3. Pour melted coconut oil over the dry ingredients and stir until crumbly.
4. Sprinkle the topping over the apples in the slow cooker, covering them completely.
5. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until apples are tender.
6. Let it sit uncovered for 10 minutes before serving to thicken the juices.

Here’s the best part: the topping stays crisp while the apples get perfectly soft. Serve it warm with a scoop of vanilla ice cream for the ultimate comfort dessert.

Gluten Free Crock Pot Mushroom Risotto

Craving something creamy and comforting without the gluten? This crock pot mushroom risotto is your answer. It’s hands-off, delicious, and perfect for those busy days when you still want a homemade meal.

Ingredients

• 1 1/2 cups Arborio rice (must be Arborio for that classic risotto texture)
• 4 cups chicken or vegetable broth (keep it warm for best results)
• 1/2 cup dry white wine (optional, but adds depth)
• 8 oz mushrooms, sliced (cremini or button work great)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp olive oil (or any neutral oil)
• 1/2 cup grated Parmesan cheese (plus more for serving)
• 2 tbsp butter (for that rich finish)
• Salt and pepper (adjust to taste)
• 1 tsp thyme (fresh or dried)

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onions and garlic, sautéing until soft, about 3 minutes.
2. Add the mushrooms and thyme, cooking until the mushrooms are golden, about 5 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
3. Transfer the mushroom mixture to the crock pot. Add the Arborio rice, stirring to coat the grains with the oil.
4. Pour in the white wine, stirring until mostly absorbed, about 2 minutes. Tip: This step adds a lovely acidity to balance the richness.
5. Add the warm broth, cover, and cook on low for 2 hours, stirring once halfway through. Tip: Resist the urge to stir too much to keep the rice creamy.
6. Once the rice is tender and the liquid is absorbed, stir in the Parmesan and butter until melted and creamy. Season with salt and pepper to taste.

Just imagine the creamy texture with the earthy mushrooms and a hint of thyme. Serve it with extra Parmesan on top or a side of greens for a complete meal.

Slow Cooker Gluten Free Chocolate Lava Cake

Believe it or not, you can whip up a decadent chocolate lava cake in your slow cooker, and yes, it’s gluten-free. Perfect for those cozy nights when you’re craving something sweet but don’t want to fuss with the oven.

Ingredients

• 1 cup gluten-free flour blend (look for one with xanthan gum)
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa powder (plus extra for dusting)
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk (dairy or any plant-based alternative)
• 1/4 cup melted butter or coconut oil
• 1 tsp vanilla extract
• 1/2 cup hot water

Instructions

1. In a large bowl, whisk together the gluten-free flour blend, sugar, cocoa powder, baking powder, and salt until well combined.
2. Add the milk, melted butter, and vanilla extract to the dry ingredients. Stir until the batter is smooth and no lumps remain.
3. Grease the inside of your slow cooker with butter or coconut oil, then dust lightly with cocoa powder to prevent sticking.
4. Pour the batter into the prepared slow cooker, spreading it evenly with a spatula.
5. Carefully pour the hot water over the batter—do not stir. This creates the lava effect as it cooks.
6. Cover and cook on high for 1.5 to 2 hours, or until the edges are set but the center is still slightly jiggly.
7. Turn off the slow cooker and let the cake sit, covered, for 10 minutes before serving to allow it to set further.

Unbelievably rich and gooey, this cake is a chocolate lover’s dream. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Gluten Free Crock Pot Sausage and Peppers

Wondering what to make for dinner that’s both easy and delicious? This gluten-free crock pot sausage and peppers is a no-fuss meal that’s packed with flavor and perfect for busy weeknights.

Ingredients

• 1 lb gluten-free sausage links (cut into 1-inch pieces)
• 2 bell peppers, sliced (any color, but red and yellow add sweetness)
• 1 large onion, sliced (yellow or white for milder flavor)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder for convenience)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1/2 tsp dried oregano (or Italian seasoning for more flavor)
• 1/4 cup chicken broth (or water, but broth adds more flavor)

Instructions

1. Heat olive oil in a skillet over medium heat. Add sausage pieces and brown on all sides, about 5 minutes. Tip: Browning adds depth of flavor.
2. Transfer the browned sausage to the crock pot. Add the sliced bell peppers, onion, and minced garlic on top.
3. Season with salt, black pepper, and dried oregano. Pour chicken broth over everything. Tip: The broth keeps the dish moist without making it soupy.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Cooking on LOW gives the flavors more time to meld.
5. Once done, give everything a gentle stir to combine. Serve hot.

Enjoy the tender sausage and sweet, soft peppers over rice or gluten-free pasta for a complete meal. The flavors are rich and comforting, with a slight kick from the sausage that’s perfectly balanced by the sweetness of the peppers.

Slow Cooker Gluten Free Pumpkin Soup

Back in the day, finding a gluten-free recipe that didn’t skimp on flavor felt like a quest. But this slow cooker pumpkin soup? It’s a game-changer. Creamy, cozy, and packed with fall vibes, it’s your new go-to for chilly evenings.

Ingredients

• 2 cups pumpkin puree (not pie filling)
• 4 cups vegetable broth (low sodium for better control)
• 1 cup coconut milk (full fat for creaminess)
• 1 medium onion, diced (yellow or white works)
• 2 cloves garlic, minced (fresh is best)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp ground cinnamon (adjust to taste)
• 1/2 tsp ground nutmeg (freshly grated if possible)
• Salt and pepper to taste (start with 1/2 tsp salt)

Instructions

1. Heat the olive oil in a pan over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Add the minced garlic to the pan. Cook for another minute until fragrant.
3. Transfer the onion and garlic to your slow cooker. Add the pumpkin puree, vegetable broth, coconut milk, cinnamon, and nutmeg. Stir well to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. The soup should be hot and the flavors well blended.
5. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
6. Season with salt and pepper. Start with 1/2 tsp salt and adjust as needed.
7. Serve hot. Garnish with a drizzle of coconut milk or a sprinkle of cinnamon if desired.

You’ll love how silky this soup turns out, with just the right balance of sweet and savory. Try topping it with roasted pumpkin seeds for an extra crunch.

Gluten Free Crock Pot Chicken Alfredo

Who doesn’t love a creamy, comforting bowl of chicken alfredo that’s not only delicious but also gluten-free? This crock pot version makes it a breeze to whip up, letting you come home to a meal that feels like a hug in a bowl.

Ingredients

• 2 lbs boneless, skinless chicken breasts (thawed for even cooking)
• 4 cups gluten-free chicken broth (low sodium preferred)
• 1 cup heavy cream (for richness, can sub half-and-half for lighter version)
• 1/2 cup grated Parmesan cheese (freshly grated melts better)
• 2 tbsp butter (unsalted, to control saltiness)
• 1 tbsp minced garlic (or 3 cloves, finely chopped)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground for best flavor)
• 12 oz gluten-free fettuccine noodles (break in half to fit crock pot)
• 1 tbsp olive oil (or any neutral oil, to prevent sticking)

Instructions

1. Lightly grease the crock pot with olive oil to prevent sticking.
2. Place chicken breasts at the bottom of the crock pot. Pour chicken broth over the chicken, ensuring it’s mostly submerged.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken is tender and easily shreds.
4. Remove chicken and shred with two forks. Tip: Let it cool slightly for easier handling.
5. Return shredded chicken to the crock pot. Add heavy cream, Parmesan, butter, garlic, salt, and pepper. Stir to combine.
6. Break gluten-free fettuccine in half and add to the crock pot, pushing noodles down to submerge in liquid. Tip: Stir occasionally to prevent clumping.
7. Cover and cook on HIGH for 30-40 minutes, until noodles are al dente. Tip: Check at 30 minutes to avoid overcooking.
8. Give everything a good stir to coat the noodles in the creamy sauce. Let sit for 5 minutes to thicken slightly before serving.

Zesty with a hint of garlic, this dish boasts a velvety texture that clings to every noodle. Serve it with a sprinkle of extra Parmesan and a side of steamed broccoli for a pop of color and crunch.

Slow Cooker Gluten Free Meatballs

Kick back and relax because these Slow Cooker Gluten Free Meatballs are about to make your weeknights a whole lot easier. Perfect for those busy days when you want something hearty without the hassle.

Ingredients

• 1 lb ground beef (or turkey for a lighter option)
• 1/2 cup gluten-free breadcrumbs (almond flour works too)
• 1/4 cup grated Parmesan cheese (the real deal, not the powdered kind)
• 1 large egg (helps bind everything together)
• 2 cloves garlic, minced (because flavor)
• 1 tsp dried oregano (fresh is great if you have it)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground is best)
• 1 cup marinara sauce (homemade or store-bought)
• 1/4 cup water (to thin the sauce a bit)

Instructions

1. In a large bowl, mix the ground beef, gluten-free breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, and black pepper until well combined.
2. Shape the mixture into 1-inch meatballs. A small cookie scoop can make this step quicker and keep the sizes uniform.
3. Place the meatballs in the slow cooker. Pour the marinara sauce and water over them, ensuring they’re fully submerged.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. The meatballs are done when they’re cooked through and no longer pink in the middle.
5. Tip: For a richer flavor, brown the meatballs in a skillet before adding them to the slow cooker.
6. Tip: If the sauce seems too thin after cooking, remove the meatballs and simmer the sauce on the stove to thicken.
7. Tip: These meatballs freeze beautifully. Just cool them completely and store in an airtight container.

Ready to dig in? These meatballs are tender, juicy, and packed with flavor. Serve them over zucchini noodles for a low-carb option or pile them onto a gluten-free bun for a satisfying sandwich.

Gluten Free Crock Pot Sweet Potato Casserole

Even if you’re not gluten-free, this sweet potato casserole is a game-changer for your crock pot repertoire. It’s the perfect blend of sweet and savory, with a texture that’ll have you coming back for seconds.

Ingredients

• 4 cups peeled and cubed sweet potatoes (about 2 large)
• 1/2 cup coconut sugar (or brown sugar for a deeper flavor)
• 1/4 cup melted coconut oil (or any neutral oil)
• 1 tsp cinnamon (adjust to taste)
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup chopped pecans (for crunch, optional)
• 1/4 cup unsweetened almond milk (or any milk you prefer)

Instructions

1. Place the cubed sweet potatoes in the crock pot.
2. In a small bowl, mix the coconut sugar, melted coconut oil, cinnamon, nutmeg, and salt until well combined.
3. Pour the sugar mixture over the sweet potatoes, stirring gently to coat evenly.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the sweet potatoes are tender. Tip: Stir once halfway through to ensure even cooking.
5. Once cooked, mash the sweet potatoes slightly with a fork or potato masher for a chunkier texture, or blend for smoother. Tip: For extra creaminess, stir in the almond milk after mashing.
6. Sprinkle chopped pecans on top before serving for added texture. Tip: Toast the pecans beforehand for a deeper flavor.

Out of the crock pot, this casserole is irresistibly creamy with a hint of spice. Serve it as a side dish or even as a dessert with a dollop of whipped cream for a sweet finish.

Conclusion

We hope this roundup of 20 delicious gluten-free crock pot recipes makes your busy weeknights a breeze! Each dish is a testament to how simple and satisfying gluten-free cooking can be. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest. Happy slow cooking!