26+ Easy Gluten-Free, Dairy-Free Crockpot Recipes for Busy Weeknights

Are you looking for hearty, flavorful meals that are not only gluten-free and dairy-free but also incredibly easy to make?

With busy schedules, it can be hard to find time to cook, let alone make meals that meet dietary restrictions. That’s where the beauty of the crockpot comes in!

Whether you’re prepping for a busy work week or hosting a gathering, the crockpot is your best friend for effortless cooking.

In this blog post, we’ve gathered 26+ mouthwatering gluten-free and dairy-free crockpot recipes that are packed with flavor and nutrition.

From comforting soups to savory stews and everything in between, these recipes are perfect for anyone on a gluten-free or dairy-free lifestyle.

Let your crockpot do the heavy lifting while you enjoy these delicious, fuss-free meals!

26+ Easy Gluten-Free, Dairy-Free Crockpot Recipes for Busy Weeknights

Eating gluten-free and dairy-free doesn’t have to mean sacrificing flavor or spending hours in the kitchen. With these 26+ crockpot recipes, you can create nutritious, delicious meals with minimal effort.

The crockpot makes meal prep easier than ever, so you can enjoy home-cooked dishes without the hassle. Whether you’re cooking for one or feeding a crowd, these recipes will have you covered with satisfying options that suit any occasion.

So, get your crockpot ready and enjoy the magic of effortless, wholesome cooking with these amazing recipes!

low Cooker Chicken and Sweet Potato Stew

This hearty, flavorful stew is perfect for a cozy dinner. The combination of tender chicken, sweet potatoes, and a medley of aromatic spices creates a comforting dish that’s both gluten-free and dairy-free. Plus, it requires minimal prep work, making it ideal for busy days.

Ingredients:

• 1 lb boneless, skinless chicken breasts or thighs
• 3 medium sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups chicken broth (make sure it’s gluten-free)
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp turmeric
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Place the chicken breasts (or thighs) at the bottom of the crockpot.
2. Add the cubed sweet potatoes, chopped onion, and minced garlic on top of the chicken.
3. Pour in the chicken broth and sprinkle the cumin, paprika, turmeric, salt, and pepper over the ingredients.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and the sweet potatoes are tender.
5. Remove the chicken and shred it using two forks. Return the shredded chicken to the crockpot and stir everything together.
6. Serve the stew hot, garnished with fresh parsley if desired.

This stew offers a complete meal with a mix of protein, vegetables, and a rich, flavorful broth. The sweet potatoes balance out the savory spices, giving it a natural sweetness without any added sugars. It’s a wonderful, hearty dish that not only satisfies hunger but also provides a warm feeling of comfort, making it perfect for cold days or when yo need a no-fuss dinner. You can also store leftovers in the fridge for up to three days, and it reheats beautifully.

Slow Cooker Lentil and Vegetable Curry

A warm and fragrant curry that’s loaded with nutrient-dense vegetables and lentils. This vegan, gluten-free, and dairy-free recipe is packed with bold flavors from the curry spices, making it a delightful and satisfying meal.

Ingredients:

• 1 cup dried lentils, rinsed
• 2 cups vegetable broth (make sure it’s gluten-free)
• 1 large zucchini, chopped
• 1 carrot, sliced
• 1 bell pepper, chopped
• 1 cup cauliflower florets
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 1 tbsp curry powder
• 1 tsp ground ginger
• 1 tsp ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In the crockpot, combine the lentils, vegetable broth, zucchini, carrot, bell pepper, cauliflower, onion, and garlic.
2. Add the coconut milk, curry powder, ginger, cumin, salt, and pepper, stirring everything together to combine.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the lentils are tender and the vegetables are cooked through.
4. Taste and adjust seasoning as needed, adding more salt, pepper, or curry powder if desired.
5. Serve the curry hot, garnished with fresh cilantro.

This lentil and vegetable curry is not only delicious but also rich in plant-based protein and fiber. The creamy coconut milk helps to balance the heat from the curry powder, creating a satisfying dish that’s perfect for those looking for a nutritious and flavorful meal. The beauty of this dish lies in its versatility—feel free to swap out vegetables depending on what’s in season or what you have in your pantry. Serve it with rice or gluten-free naan for a complete meal that everyone will love.

Slow Cooker Beef and Broccoli Stir-Fry

A simple and savory dish that combines tender beef with crisp-tender broccoli in a gluten-free, dairy-free stir-fry sauce. This recipe is perfect for busy weeknights when you crave a quick yet flavorful dinner.

Ingredients:

• 1 lb flank steak or sirloin, thinly sliced
• 3 cups broccoli florets
• 1/4 cup gluten-free soy sauce or tamari
• 2 tbsp honey or maple syrup
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp cornstarch (optional, for thickening)
• 2 tbsp water (if using cornstarch)
• Sesame seeds for garnish (optional)

Instructions:

1. Place the sliced beef at the bottom of the crockpot.
2. In a small bowl, whisk together the gluten-free soy sauce (or tamari), honey (or maple syrup), rice vinegar, sesame oil, garlic, and ginger until well combined.
3. Pour the sauce mixture over the beef in the crockpot, stirring to coat the meat evenly.
4. Cover and cook on low for 4-5 hours or high for 2-3 hours, until the beef is tender.
5. About 30 minutes before serving, add the broccoli florets to the crockpot. If you want a thicker sauce, mix the cornstarch with water in a small bowl and stir it into the crockpot before adding the broccoli.
6. Stir everything together, cover, and cook for the final 30 minutes.
7. Serve the beef and broccoli hot, garnished with sesame seeds if desired.

This beef and broccoli stir-fry is a quick, flavorful meal that delivers a savory umami punch. The combination of soy sauce and honey brings balance, while the sesame oil adds a distinct richness. The beef becomes incredibly tender from the slow cooking process, and the broccoli retains its vibrant color and crunch. This dish pairs perfectly with steamed rice or quinoa for a filling meal that’s easy to prepare, thanks to the crockpot. It’s also great for meal prep, as it holds up well in the fridge for a few days.

Slow Cooker Chicken and Vegetable Soup

A light yet filling soup full of nourishing vegetables and tender chicken. This comforting dish is perfect for those who are looking for a healthy, gluten-free, and dairy-free option that’s easy to prepare and packed with flavor.

Ingredients:

• 2 lbs boneless, skinless chicken breasts or thighs
• 4 cups chicken broth (ensure it’s gluten-free)
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 cup green beans, chopped
• 2 cloves garlic, minced
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Place the chicken breasts or thighs in the bottom of the crockpot.
2. Add the chopped onion, carrots, celery, zucchini, and green beans.
3. Pour in the chicken broth and season with garlic, thyme, rosemary, salt, and pepper.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and the vegetables are tender.
5. Remove the chicken, shred it using two forks, and return it to the soup. Stir everything together.
6. Serve hot, garnished with fresh parsley if desired.

This chicken and vegetable soup is the ultimate feel-good meal. The combination of fresh vegetables and savory chicken creates a nourishing dish that’s both light and satisfying. The herbs add a comforting depth of flavor, while the tender chicken and vegetables make each spoonful a satisfying bite. This soup is ideal for meal prepping, as it holds up well for a few days in the fridge and tastes even better the next day.

Slow Cooker Pulled Pork Tacos

These pulled pork tacos are packed with smoky, flavorful pork that’s perfectly tender from slow cooking. They’re gluten-free, dairy-free, and perfect for taco night!

Ingredients:

• 2-3 lbs pork shoulder or pork butt
• 1 onion, sliced
• 4 cloves garlic, minced
• 1 cup gluten-free chicken broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp oregano
• Salt and pepper to taste
• Juice of 1 lime
• Gluten-free tortillas
• Fresh cilantro for garnish (optional)

Instructions:

1. Place the pork shoulder in the crockpot and add the sliced onion and minced garlic on top.
2. In a small bowl, mix the chicken broth, chili powder, cumin, smoked paprika, oregano, salt, and pepper.
3. Pour the broth mixture over the pork in the crockpot.
4. Cover and cook on low for 8-10 hours or high for 4-6 hours, until the pork is very tender and can be easily shredded with a fork.
5. Once done, remove the pork, shred it with two forks, and return it to the crockpot to soak up the remaining juices.
6. Serve the pulled pork in gluten-free tortillas, topped with fresh cilantro and a squeeze of lime juice.

These pulled pork tacos are the perfect blend of smoky, spicy, and savory flavors, offering a satisfying meal for taco lovers. The slow-cooked pork becomes incredibly tender and juicy, while the seasoning gives it just the right amount of heat and depth. The lime and cilantro add a refreshing touch, making this meal feel bright and vibrant. Whether for a weeknight dinner or a weekend gathering, these tacos are sure to be a hit.

Slow Cooker Butternut Squash and Chickpea Stew

This hearty and filling stew combines the sweetness of butternut squash with the protein-packed goodness of chickpeas. It’s a vegan, gluten-free, and dairy-free dish that’s rich in flavor and perfect for a comforting meal.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth (ensure it’s gluten-free)
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp turmeric
• Salt and pepper to taste
• Fresh spinach (optional)
• Fresh cilantro for garnish (optional)

Instructions:

1. Place the cubed butternut squash, chickpeas, chopped onion, and minced garlic into the crockpot.
2. Pour in the vegetable broth and season with cumin, cinnamon, turmeric, salt, and pepper.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the squash is tender and the flavors have melded together.
4. Stir in fresh spinach if desired, and cook for an additional 10-15 minutes until the spinach wilts.
5. Serve hot, garnished with fresh cilantro if desired.

This butternut squash and chickpea stew is packed with plant-based protein and fiber, making it a filling and nourishing option. The warm spices like cumin, cinnamon, and turmeric give it a rich and aromatic flavor that complements the sweetness of the squash. The addition of spinach brings a fresh pop of color and nutrients. This stew is perfect for meal prep, as it gets better with each day and can be easily stored in the fridge for a few days.

Slow Cooker Beef Stew with Root Vegetables

This classic beef stew is made gluten-free and dairy-free, with tender chunks of beef and hearty root vegetables, all simmered in a flavorful broth. It’s a satisfying, filling meal that’s perfect for a cozy night in.

Ingredients:

• 2 lbs beef stew meat, cubed
• 3 cups beef broth (make sure it’s gluten-free)
• 3 large carrots, sliced
• 3 medium potatoes, cubed
• 2 parsnips, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tsp thyme
• 2 bay leaves
• Salt and pepper to taste

Instructions:

1. Place the cubed beef stew meat at the bottom of the crockpot.
2. Add the carrots, potatoes, parsnips, onion, and garlic on top.
3. Pour in the beef broth and season with thyme, bay leaves, salt, and pepper.
4. Cover and cook on low for 7-8 hours or high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
5. Remove the bay leaves before serving and taste to adjust seasoning.
6. Serve the stew hot, perfect on its own or with a side of gluten-free bread.

This beef stew is the epitome of comfort food. The tender beef and root vegetables absorb all the savory flavors from the broth and herbs, creating a dish that’s rich, hearty, and incredibly satisfying. It’s a one-pot meal that’s easy to prepare and ideal for busy days when you need a warm, filling meal without the hassle of constant supervision. This stew stores well and can be enjoyed for several days after cooking.

Slow Cooker Spaghetti Squash with Tomato Basil Sauce

This gluten-free and dairy-free alternative to traditional spaghetti is made with roasted spaghetti squash, topped with a flavorful tomato basil sauce. It’s a light yet satisfying dish that’s perfect for anyone looking for a healthier pasta option.

Ingredients:

• 1 medium spaghetti squash
• 1 can (15 oz) crushed tomatoes (ensure they’re gluten-free)
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Place the squash halves in the crockpot, cut side down, and cook on low for 6-7 hours or high for 3-4 hours, until the squash is tender.
3. In the last 30 minutes of cooking, make the tomato basil sauce by combining the crushed tomatoes, chopped onion, minced garlic, basil, oregano, red pepper flakes, salt, and pepper in a bowl. Pour the sauce over the squash halves and continue cooking.
4. Once the squash is cooked, use a fork to scrape the flesh into strands.
5. Serve the spaghetti squash topped with the tomato basil sauce and fresh basil.

This spaghetti squash with tomato basil sauce is a deliciously light and healthy alternative to pasta. The squash provides a perfect texture that mimics spaghetti, while the tangy tomato basil sauce adds depth and richness to each bite. This dish is low in calories but high in flavor, making it a great choice for anyone following a gluten-free or dairy-free diet. Plus, it’s easy to prepare and can be enjoyed by the whole family.

Slow Cooker Turkey Chili

This turkey chili is a lighter take on a classic comfort food, using lean ground turkey and a variety of beans and vegetables. It’s a warming, flavorful dish that’s perfect for chilly days and packed with protein and fiber.

Ingredients:

• 1 lb ground turkey
• 1 onion, chopped
• 3 cloves garlic, minced
• 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
• 1 cup gluten-free chicken broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a skillet, cook the ground turkey over medium heat until browned, breaking it apart as it cooks. Drain any excess fat.
2. Transfer the cooked turkey to the crockpot and add the chopped onion and minced garlic.
3. Stir in the black beans, kidney beans, diced tomatoes, chicken broth, chili powder, cumin, smoked paprika, salt, and pepper.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the flavors have melded together.
5. Taste and adjust seasoning if needed, adding more chili powder or salt for flavor.
6. Serve hot, garnished with fresh cilantro if desired.

This turkey chili is hearty and flavorful, with just the right amount of spice. The combination of beans and turkey provides a lean source of protein, while the tomatoes and spices add depth to the dish. It’s perfect for a family meal, and leftovers taste even better after the flavors have had time to meld together. Serve it with gluten-free cornbread or tortilla chips for a complete meal.

Slow Cooker Veggie and Quinoa Stew

A healthy, nourishing stew filled with colorful vegetables and protein-packed quinoa. This vegan, gluten-free, and dairy-free dish is bursting with nutrients and perfect for a light yet filling meal.

Ingredients:

• 1 cup quinoa, rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth (ensure it’s gluten-free)
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Place the quinoa, chickpeas, carrots, celery, zucchini, onion, and garlic into the crockpot.
2. Pour in the vegetable broth and add the thyme, rosemary, salt, and pepper.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the vegetables are tender and the quinoa has cooked through.
4. Stir everything together and taste to adjust seasoning if needed.
5. Serve hot, garnished with fresh parsley if desired.

This veggie and quinoa stew is both light and filling, with quinoa adding a great source of plant-based protein. The stew is packed with hearty vegetables, making it a nutrient-dense dish that’s great for any time of the year. It’s versatile as well, so you can swap out the veggies for whatever you have on hand. This stew stores well for several days, making it an excellent option for meal prep or leftovers.

Slow Cooker Balsamic Glazed Chicken

A simple yet elegant dish, this balsamic glazed chicken is tender and flavorful, cooked slowly in a savory balsamic vinegar-based sauce. It’s perfect for a special dinner or a weeknight meal that feels like a treat.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup balsamic vinegar
• 1/4 cup honey or maple syrup
• 2 cloves garlic, minced
• 1 tbsp Dijon mustard
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh rosemary for garnish (optional)

Instructions:

1. Place the chicken breasts in the bottom of the crockpot.
2. In a small bowl, whisk together the balsamic vinegar, honey (or maple syrup), minced garlic, Dijon mustard, basil, salt, and pepper.
3. Pour the balsamic mixture over the chicken breasts.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and fully cooked.
5. Once the chicken is done, remove it from the crockpot and serve the chicken with the balsamic sauce poured over the top.
6. Garnish with fresh rosemary if desired.

This balsamic glazed chicken is sweet, tangy, and savory all at once, with a rich glaze that elevates the chicken to a whole new level of flavor. The slow cooking process ensures the chicken stays incredibly tender, while the balsamic glaze infuses every bite with its bold taste. This dish is perfect when served with roasted vegetables or a simple salad, making it a great choice for a healthy yet indulgent meal.

Slow Cooker Mushroom and Spinach Risotto

This creamy risotto is dairy-free and gluten-free, with earthy mushrooms and fresh spinach. It’s a comforting, flavorful dish that’s easy to make in the slow cooker, offering a rich texture without any dairy.

Ingredients:

• 2 cups Arborio rice
• 4 cups vegetable broth (ensure it’s gluten-free)
• 2 cups sliced mushrooms (such as cremini or button)
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1/4 cup nutritional yeast (optional, for a cheesy flavor)
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Add the Arborio rice, vegetable broth, sliced mushrooms, chopped onion, and minced garlic to the crockpot.
2. Stir everything together and cover. Cook on low for 3-4 hours or high for 1.5-2 hours, until the rice is tender and has absorbed most of the liquid.
3. About 15 minutes before serving, stir in the fresh spinach and let it wilt in the risotto.
4. Add nutritional yeast for a cheesy flavor if desired, and season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley if desired.

This mushroom and spinach risotto is a creamy and comforting dish that’s perfect for a cozy dinner. The earthy mushrooms and fresh spinach add layers of flavor, while the Arborio rice provides a rich, satisfying texture. The addition of nutritional yeast gives the risotto a cheesy flavor without any dairy, making it a perfect option for those following a dairy-free diet. It’s also great for meal prepping, as the risotto holds up well for a few days.

Slow Cooker BBQ Chicken

A simple yet delicious BBQ chicken recipe that’s sweet, tangy, and tender, made easily in the slow cooker. Serve it on its own, with gluten-free buns, or as a topping for a salad.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup gluten-free BBQ sauce
• 1 tbsp apple cider vinegar
• 1 tbsp honey or maple syrup
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Place the chicken breasts in the crockpot.
2. In a small bowl, mix together the BBQ sauce, apple cider vinegar, honey (or maple syrup), smoked paprika, garlic powder, salt, and pepper.
3. Pour the BBQ sauce mixture over the chicken breasts.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and easily shreds with a fork.
5. Shred the chicken with two forks and toss it in the sauce.
6. Serve the BBQ chicken on gluten-free buns or as a topping for a salad.

This BBQ chicken is full of smoky, sweet, and tangy flavors, with the slow cooking process ensuring the chicken remains juicy and tender. The sauce infuses every bite with rich, bold flavor, making it perfect for sandwiches, wraps, or even served with roasted vegetables. It’s a versatile dish that works well for a variety of meals, and the leftovers are just as delicious the next day.

Slow Cooker Cauliflower and Potato Curry

This cauliflower and potato curry is full of rich, vibrant flavors, with a creamy coconut milk base and aromatic spices. It’s a vegan, gluten-free, and dairy-free curry that’s hearty and satisfying.

Ingredients:

• 1 medium cauliflower, cut into florets
• 4 medium potatoes, peeled and cubed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth (ensure it’s gluten-free)
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Place the cauliflower florets, cubed potatoes, chopped onion, and minced garlic into the crockpot.
2. Pour in the coconut milk and vegetable broth, and stir in the curry powder, turmeric, cumin, salt, and pepper.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender and the cauliflower is cooked through.
4. Taste and adjust seasoning if needed, adding more curry powder or salt to taste.
5. Serve hot, garnished with fresh cilantro if desired.

This cauliflower and potato curry is a comforting and flavorful dish that’s packed with spice and creamy coconut milk. The cauliflower provides a great texture, and the potatoes add heartiness to the dish. It’s perfect for a cozy dinner or for meal prep, as it stores well in the fridge for several days. This curry is both filling and nourishing, making it a great choice for any time of the year.

Slow Cooker Lemon Herb Chicken

A simple, flavorful dish that’s bursting with fresh herbs and zesty lemon. This chicken is tender, juicy, and perfect for serving over rice, salad, or alongside roasted vegetables.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 lemon, thinly sliced
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Place the chicken breasts in the crockpot and drizzle with olive oil.
2. Add the minced garlic, dried thyme, dried rosemary, salt, and pepper over the chicken.
3. Arrange the lemon slices on top of the chicken breasts.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and tender.
5. Garnish with fresh parsley before serving.

This lemon herb chicken is light yet flavorful, with the citrusy zest of lemon pairing perfectly with the earthy herbs. The slow cooking process keeps the chicken juicy and tender, making it a great choice for a simple dinner that feels refreshing. Whether served with quinoa, brown rice, or a salad, this dish is versatile and delicious.

Slow Cooker Sweet Potato and Black Bean Stew

A hearty, vegan stew packed with protein, fiber, and nutrients from sweet potatoes and black beans. It’s a warm, satisfying meal that’s perfect for a cozy dinner.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 cans (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 4 cups vegetable broth (ensure it’s gluten-free)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Add the cubed sweet potatoes, black beans, diced tomatoes, chopped onion, and minced garlic to the crockpot.
2. Stir in the cumin, chili powder, smoked paprika, salt, and pepper.
3. Pour in the vegetable broth and stir everything together.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the sweet potatoes are tender.
5. Serve hot, garnished with fresh cilantro if desired.

This sweet potato and black bean stew is both filling and nourishing. The sweet potatoes provide a rich, comforting base, while the black beans add a great source of protein and fiber. The spices give the stew a warm, slightly smoky flavor, and the vegetable broth ties everything together. It’s perfect for a hearty meal that’s vegan, gluten-free, and dairy-free.

SlOw Cooker Mediterranean Chicken

This Mediterranean chicken is packed with bold flavors, including olives, sun-dried tomatoes, and herbs. It’s a deliciously savory dish that’s great served over rice, couscous, or with a side of roasted vegetables.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup pitted Kalamata olives, chopped
• 1/4 cup sun-dried tomatoes, chopped
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 cup gluten-free chicken broth
• 1 tbsp dried oregano
• 1 tbsp dried basil
• Salt and pepper to taste

Instructions:

1. Place the chicken breasts in the bottom of the crockpot.
2. Top with chopped olives, sun-dried tomatoes, sliced onion, and minced garlic.
3. Pour in the chicken broth and sprinkle with dried oregano, dried basil, salt, and pepper.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and cooked through.
5. Serve with your choice of side, garnished with fresh herbs if desired.

This Mediterranean chicken is full of flavor, with the tangy olives and sweet sun-dried tomatoes creating a delicious contrast against the savory chicken. The slow-cooked chicken absorbs all the flavors from the broth and herbs, making each bite tender and aromatic. It’s a great option for an easy, Mediterranean-inspired meal that’s gluten-free and dairy-free.

Slow Cooker Garlic Parmesan Cauliflower

A perfect side dish, this garlic Parmesan cauliflower is roasted to perfection in the slow cooker, creating tender florets coated in a flavorful garlic and herb mix. It’s a simple, satisfying addition to any meal.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/4 cup nutritional yeast (optional, for a cheesy flavor)

Instructions:

1. Place the cauliflower florets in the crockpot.
2. Drizzle with olive oil and sprinkle with minced garlic, dried oregano, dried thyme, salt, and pepper.
3. Stir to coat the cauliflower evenly with the seasonings.
4. Cover and cook on low for 3-4 hours or high for 1.5-2 hours, until the cauliflower is tender and lightly browned at the edges.
5. Optional: sprinkle with nutritional yeast for a cheesy flavor before serving.

This garlic Parmesan cauliflower is a healthy, gluten-free, and dairy-free side dish that’s full of flavor. The slow cooking process makes the cauliflower tender and allows the garlic and herbs to infuse every bite. The nutritional yeast adds a cheesy flavor without dairy, making it an excellent choice for anyone following a dairy-free diet.

Slow Cooker Chickpea and Spinach Curry

A flavorful, creamy curry made with protein-rich chickpeas and fresh spinach. This vegan, gluten-free curry is rich with spices and coconut milk, making it a satisfying and comforting dish.

Ingredients:

• 2 cans (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 can (14 oz) coconut milk
• 1 can (14.5 oz) diced tomatoes
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1 tsp chili powder (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Add the chickpeas, spinach, coconut milk, diced tomatoes, chopped onion, and minced garlic to the crockpot.
2. Stir in the cumin, coriander, turmeric, cinnamon, chili powder (if using), salt, and pepper.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the flavors have melded and the curry is aromatic.
4. Taste and adjust seasoning if necessary.
5. Serve hot, garnished with fresh cilantro if desired.

This chickpea and spinach curry is a rich, flavorful dish that’s packed with healthy ingredients. The chickpeas provide protein and fiber, while the spinach adds a nutritious boost. The coconut milk creates a creamy base that blends beautifully with the aromatic spices. It’s a delicious vegan, gluten-free, and dairy-free option that’s perfect for a cozy dinner.

Slow Cooker Lemon Garlic Salmon

A light and healthy slow-cooked salmon dish that’s infused with the fresh flavors of lemon and garlic. It’s a perfect weeknight dinner that’s quick to prepare and rich in omega-3s.

Ingredients:

• 4 salmon fillets
• 1 lemon, thinly sliced
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp fresh dill, chopped (optional)
• Salt and pepper to taste

Instructions:

1. Place the salmon fillets in the crockpot and drizzle with olive oil.
2. Top the fillets with minced garlic, lemon slices, fresh dill, salt, and pepper.
3. Cover and cook on low for 2-3 hours or high for 1-1.5 hours, until the salmon is cooked through and flakes easily with a fork.
4. Serve immediately, with extra lemon wedges if desired.

This lemon garlic salmon is a simple and elegant dish that’s full of fresh, light flavors. The lemon and garlic infuse the fish with a refreshing tang, while the slow cooking process keeps the salmon moist and tender. It’s perfect for a quick, healthy dinner that doesn’t require much prep work but still delivers great taste. Pair it with steamed vegetables or a salad for a complete meal.

Note: More recipes are coming soon