If you’re on the hunt for delicious and easy Gluten-Free Crockpot meals, the crockpot might just become your new best friend.

Gluten-Free slow cooker recipes offer a hassle-free way to create simple, healthy dishes, and when you’re catering to a gluten-free diet, convenience is key.

In this collection of 20 gluten-free crockpot recipes, you’ll find a range of dishes that cater to various tastes and dietary needs, from savory soups and stews to juicy roasts and easy casseroles.

Try these recipes for busy weeknights, prepping meals ahead, or feeding a family. These recipes will prove that gluten-free doesn’t mean sacrificing flavor or variety.

Each recipe is crafted to bring out the best in fresh, wholesome ingredients while ensuring they’re free from gluten-containing grains like wheat, barley, and rye.

Whether you’re gluten-sensitive, managing celiac disease, or simply trying to eat a bit cleaner, these gluten-free crockpot recipes offer delicious solutions for every meal of the day.

Other recipes you would like to try:

15+ Best Crockpot Dump Cakes

15 Easy & Healthy Crockpot Pasta Dishes

25 Best Crockpot Dinner Dump and Go Recipes

What are Gluten-Free Crockpot Recipes?

Gluten-free crockpot recipes are meals prepared using a slow cooker (crockpot) that are free from gluten, a protein found in wheat, barley, rye, and their derivatives.

These Gluten-Free Crockpot recipes are specifically designed to cater to individuals who need to avoid gluten due to gluten intolerance, celiac disease, or personal dietary preferences.

1. No-Fuss Slow Cooker Honey Garlic Chicken

Easy-prep and delicious are two words that describe this Gluten-free crockpot dish perfectly. There is nothing easier than throwing all the ingredients in the slow cooker and turning it on. The sauce is so good, you’ll want to spoon it over a side of rice. Sesame seed oil and sriracha add depth of flavor to this amazing sauce.

Ingredients

• 4 boneless, skinless chicken thighs (about 1 ½ lb)
• ¼ cup low-sodium soy sauce
• ⅓ cup honey
• 2 tbsp tomato paste
• 1 tbsp sriracha (or to taste)
• 1 tbsp rice wine vinegar
• 3 garlic cloves, minced
• 1 tsp sesame seed oil
• 4 tbsp water, divided
• 1 ½ tbsp cornstarch
• 2 green onions, sliced for garnish
• 2 tsp sesame seeds for garnish

Instructions

1. Make the sauce by combining the soy sauce, honey, tomato paste, sriracha, sesame seed oil, minced garlic, rice wine vinegar, and 2 tbsp of water in a small bowl.
2. Place the chicken thighs in the pot of your slow cooker and pour the sauce over them.
3. Cook on low for 4 hours or high for 2-3 hours.
4. Once cooked, grab two forks and shred the chicken thighs.
5. Make a slurry by combining the remaining 2 tbsp of water with the cornstarch. Add this to the slow cooker and cook for an additional 5-10 minutes or until the sauce thickens. Serve over freshly cooked rice, quinoa, or mashed potatoes with sesame seeds and sliced green onions on top.

2. Slow Cooker Beef Stew (Gluten Free)

A warming bowl of slow cooker beef stew is the perfect way to warm up on a winter evening. This simple Gluten-free crockpot recipe is full of tender beef, delicious vegetables, and a thick, flavorful broth. Your family will love this easy, comforting recipe.

Ingredients 

• ▢2 pounds beef stew meat boneless chuck roast cut into cubes
• ▢1 large sweet onion chopped
• ▢4 carrots peeled and sliced
• ▢2 celery stalks chopped
• ▢4 Yukon Gold Potatoes peeled and chopped, for about 3 cups
• ▢2 garlic cloves minced
• ▢¾ teaspoon salt
• ▢⅓ teaspoon pepper
• ▢½ teaspoon garlic powder
• ▢½ teaspoon onion powder
• ▢3 ½ cups beef broth

To thicken the stew:

• ▢1 ½ Tablespoons corn starch or tapioca or potato starch
• ▢¼ cup beef broth

Instructions 

1. Place the beef cubes, chopped onion, carrots, celery, and potatoes in a slow cooker.
2. Add the minced garlic, salt, pepper, garlic powder, and onion powder to the slow cooker. Pour 3 ½ cups of beef broth over the ingredients.
3. Place the lid on the slow cooker, and cook for 7-8 hours on low heat.
4. Towards the end of the cooking time, whisk the cornstarch into the ¼ cup beef broth. Pour this mixture into the slow cooker and stir. Allow to cook for another 20 minutes or so to thicken the stew.
5. Top with fresh parsley if desired. Serve with gluten free bread or crackers.

4. Slow Cooker Chicken Fajitas (Gluten Free, Paleo, and Whole30)

Crock-Pot chicken fajitas make a fast and easy meal with minimal hands-on time.

Just place your chicken, veggies, and a quick homemade fajita seasoning in the Gluten-free crockpot and let the machine do all the work. Serve it with grain free tortillas for a healthy, gluten free and paleo friendly meal. This is the best kind of fast food!

Ingredients

• 4 cups sliced bell peppers,, stems and seeds discarded
• 2 cups sliced onions (I recommend a mixture of red or white and sweet)
• 2 lbs boneless skinless chicken breast and/or thigh meat,, sliced into 1/2″ wide strips
• 3/4 Tablespoon chili powder, (3/4 Tablespoon = approx. 2 heaping teaspoons)
• 3/4 teaspoon fine sea salt
• 3/4 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon red pepper flakes,, or to taste
• 1/4 teaspoon sweet paprika
• Fresh lime wedges and chopped cilantro, (optional)

Instructions

1. In the bowl of a crockpot/slow cooker, toss together the prepared peppers, onions and chicken.
2. In a small bowl, stir together the remaining ingredients to combine, then sprinkle the spice mixture evenly over the peppers, onions and chicken.
3. Toss gently to distribute the spice mixture.
4. Cover and cook on low heat for 5-6 hours until the juices from the chicken run clear.
5. Serve immediate over rice, cauli-rice, or grain free tortillas. Optionally, you can finish with a squeeze of fresh lime juice and some chopped cilantro.

5. Sausage and Peppers Recipe

Sausage and Peppers Recipe is a super-flavourful comfort food. It’s an awesome meal for a busy weeknight dinner, weekend, or game-day party.

Ingredients

• ▢2 teaspoons olive oil
• ▢1 pound fresh Italian sausage links
• ▢1 cup white onion sliced
• ▢1 cup red onion sliced
• ▢1 red bell pepper sliced
• ▢1 yellow bell pepper sliced
• ▢1 orange bell pepper sliced
• ▢3 garlic cloves sliced
• ▢¾ teaspoon kosher salt
• ▢½ teaspoon black pepper
• ▢¼ teaspoon red pepper flakes
• ▢½ cup chicken broth (you can use red wine as well if you are not on low-carb and whole30 diets)
• ▢1 tablespoon chopped parsley
• ▢2 tablespoons fresh basil

Instructions

• Heat the olive oil in a large skillet over medium-high. Add the sausage links, and cook for about 2 minutes each side, just until they turn brown. The sausage will not be cooked through.
• Place them on a cutting board, slice them, and set aside.
• Add the onions, and cook for about 2 minutes. Stir constantly. Then, add the bell peppers, garlic, salt and black pepper, and red pepper flakes. Cook for 5 minutes or until the onions are translucent.
• Add the chicken broth to the skillet with the peppers and onions, and scrape the bottom of the skillet to release all the brown bits.
• Return the sausage back to the skillet, and reduce the heat to medium. Cover and simmer 10 minutes. Then, uncover the skillet, increase the heat to medium-high, and cook for 3 more minutes, just until the liquid is evaporated and the sausage is cooked through. Top with parsley and basil. Enjoy!

6. Healthy White Chicken Chili

This Healthy White Chicken Chili is creamy, comforting and perfect as a family meal on a cold winter’s night. It packs in chicken, green salsa, coconut milk and white beans, and comes together in 20 minutes in just one large pot! It’s Gluten-free crockpot + Low-Calorie.

Ingredients

• ▢1 lb Boneless Skinless Chicken Breasts diced into 1 inch pieces
• ▢15 oz White Beans can 50% less sodium
• ▢16 oz Green Salsa
• ▢½ cup Unsweetened Coconut Milk or milk of choice
• ▢1 cup Water
• ▢2 cups Vegetable Broth no sodium added
• ▢1 tablespoon Extra Virgin Olive Oil
• ▢1 cup White Onion diced
• ▢2 tablespoons Garlic minced
• ▢2 Hatch Chiles diced
• ▢1 tablespoon Coriander
• ▢1 teaspoon Cumin
• ▢1 tablespoon Lime Juice
• ▢Optional toppings: limes, cilantro, avocado

Instructions 

1. Place a large pot over medium heat with extra virgin olive oil, garlic, chiles and onion. Sauté 3-4 minutes until the onion is slightly translucent.
2. Place the chicken breasts pieces into the pot with coriander and cumin.
3. Cook the chicken 5-6 minutes until cooked fully then add green salsa, lime juice, coconut milk, broth and water.
4. Bring to a boil, then reduce to a simmer and cover 12-15 minutes.
5. Place beans with their liquid in the pot and stir to combine.
6. Serve immediately or store in the refrigerator up to 1 week or store in the freezer up to 60 days.

7. Crock Pot Sweet Potato Black Bean Chili Recipe

Gluten-free crockpot Sweet Potato Black Bean Chili is the perfect meal to serve on Meatless Monday or any day of the week. Hearty and delicious, this vegetarian chili will impress the entire family.

Ingredients

• ▢1/2 onion diced
• ▢1 green bell peppers diced
• ▢2 teaspoon minced garlic
• ▢2 cans cans black beans (15 oz.) drained and rinsed
• ▢1 can can diced tomatoes (15 oz.)
• ▢1 tablespoon chili powder
• ▢1 teaspoon cumin
• ▢1 teaspoon paprika
• ▢1/2 teaspoon cayenne pepper optional
• ▢1 teaspoon oregano
• ▢1 teaspoon salt
• ▢3 cups chicken broth
• ▢2 medium sweet potatoes peeled and diced

Instructions

• Add everything in the crock pot.
• Cover and cook on low for 4-5 hours on low.
• Serve warm with your favorite toppings: sour cream, avocados and cilantro.

8. Gluten-Free Pot Roast (Oven Or Slow Cooker)

Learn how to make the best Gluten-free crockpot pot roast in the oven OR slow cooker with this easy recipe! It’s nourishing comfort food done right.

Ingredients

• 1 Tablespoon olive oil
• 3 1/2 to 4 lbs. beef chuck roast, cut into 3–4 large pieces & patted dry with a paper towel
• salt & pepper, to taste
• 2 cups beef broth
• 2 Tablespoons balsamic vinegar
• 2 teaspoons gluten-free Worcestershire sauce, like Lea & Perrins
• 1 teaspoon Dijon mustard (optional, but HIGHLY recommended)
• 2 cloves garlic, minced
• 1 onion, diced
• 4–5 carrots, cut into 2-inch pieces
• 2–3 stalks celery, cut into 1 1/2 inch pieces
• 1–2 sprigs fresh rosemary (or 1/2 teaspoon dried rosemary)
• 1 bay leaf
• 1 1/2 pounds baby Yukon gold potatoes (or regular Yukon gold potatoes, quartered)*
• 2 Tablespoons cornstarch + 2 Tablespoons cool water.
• Optional: fresh parsley or more rosemary, for garnish.

Instructions

1. Preheat the oven to 300 degrees F.
2. Heat oil over medium heat in a large Dutch oven.
3. Season the roast with a generous sprinkle of salt and pepper and add 2 of the pieces of roast to the Dutch oven. Brown the beef 4-5 minutes per side, until well browned. Remove to a plate and repeat with second 2 pieces of roast.
4. Remove all the browned roast to the plate, then add the beef broth, balsamic vinegar, Worcestershire, Dijon, and garlic to the pan, stirring and scraping up and browned bits. (This is called deglazing the pan)
5. Return browned roast to the Dutch oven and surround it with diced onion, carrots, and celery.
6. Top the roast with rosemary sprig and tuck a bay leaf into the liquid.
7. Cover the pot with a lid and cook at 300 degrees for 2 hours.
8. Add the potatoes, then cover and return to the oven. Cook another 1 1/2 to 2 hours, or until the meat is easily fork tender and shreds or pulls apart easily.
9. Discard the bay leaf and remove the rosemary sprig. Place the beef and vegetables on a serving platter and cut or shred the beef into small pieces.
10. To thicken the juices into gravy, add a cornstarch slurry. In a small bowl, combine 2 Tablespoons of cornstarch with 2 Tablespoons cool water. Whisk until fully dissolved, then stir into the warm pan juices from the pot roast.
11. Heat the juices on the stovetop over medium heat, stirring until the sauce has thickened. (If you want it even thicker, repeat this process with another 1 Tablespoon cornstarch + water)
12. Serve the pot roast and vegetables with gravy and enjoy!

9. Slow Cooker Chicken Tortilla Soup

This Gluten-free crockpot Chicken Tortilla Soup is a family favorite meal in our house now. This Gluten-free crockpot soup is loaded with flavor and is so healthy!

Ingredients

• 1 1/2 pound boneless skinless Chicken Breast
• 4 cups Chicken Broth
• 1 15oz can Black Beans drained and rinsed
• 1 16oz jar medium Salsa
• 1 10oz bag frozen Corn
• 1 bunch Green Onions (you can save some of it for topping as well if you like)
• 1 Tbs Chili Powder
• 1/4 tsp Garlic Powder
• 1/4 tsp Onion Powder
• 1/4 tsp Oregano
• 1 1/2 tsp Cumin
• 1/4 tsp Sea Salt
• 1/4 tsp Black Pepper
• Tortilla Chips for topping

Instructions

1. In 6 quart slow cooker or crockpot add Chicken Broth and Chicken Breasts.
2. Add in Beans, Salsa, Corn, and Green Onions.
3. Add Chili Powder, Garlic Powder, Onion Powder, Oregano, Cumin, Salt, and Pepper.
4. Stir to combine.
5. Cover and cook on low 6-8 hours, or high 3-4 until chicken is cooked all the way through.
6. When there is about 30 minutes left of cook time, remove chicken and shred it, then add it back to the slow cooker and cover to continue cooking.
7. Serve with your favorite toppings.
8. Enjoy!

10. Easy Slow Cooker Peanut Butter Chicken

As a nutritionist, I love a simple, versatile dinner that’s tasty, healthy and super easy. This Gluten-free crockpot peanut butter chicken fits the bill! You can use chicken breasts or chicken thighs, and creamy or crunchy peanut butter. This is sure to become a new family favorite. Enjoy!

Ingredients

• 1.5 lbs chicken breast or chicken thighs

For the Peanut Butter Sauce:

• 1/2 cup peanut butter (creamy or crunchy)
• 1/4 cup GF Tamari Soy Sauce or Coconut Aminos*
• 1/4 cup honey**
• 1/4 cup rice vinegar
• 1/2 cup chicken broth
• 3 large garlic cloves minced

For Serving:

• 1 tbsp crushed red pepper (optional)
• 1 tbsp lime juice (optional)
• 1/4 cup fresh cilantro (optional)

Instructions

1. Place chicken breasts into your slow cooker.
2. In a small bowl, whisk together sauce ingredients: peanut butter, soy sauce, honey, rice vinegar, chicken broth, and garlic cloves. Sauce will be slightly lumpy, but make sure it’s well incorporated. Pour on top of chicken.
3. Set your slow cooker to cook on low for 6 hours. You can check on it at the 4 hour mark to see if it can easily shred. If not, let it continue to cook until the 6 hour mark.
4. Serve over rice with roasted vegetables and be sure to top your chicken with the sauce. Add optional crushed red pepper, lime juice, and cilantro on top.

11. Teriyaki Chicken Bowl

This Gluten-free crockpot teriyaki chicken bowl is an easy and healthy gluten free dinner recipe that is ready in about 30 minutes! With crispy pan fried chicken, fresh veggies and a simple teriyaki sauce that is sweetened with pure honey.

Ingredients

Chicken

• ▢1 pound chicken breast
• ▢¼ teaspoon salt
• ▢¼ teaspoon black pepper
• ▢1 tablespoon minced garlic
• ▢2 teaspoons fresh grated ginger
• ▢¼ cup chopped green onion (just the white part)

Sauce

• ▢¼ cup low sodium soy sauce or tamari
• ▢¼ cup low sodium chicken broth
• ▢1 tablespoon rice vinegar
• ▢3 tablespoons honey
• ▢1 tablespoon cornstarch
• ▢3 tablespoons water

Veggies

• ▢1 red bell pepper chopped
• ▢2 cups chopped broccoli florets

Instructions

1. Pound the chicken to about 1/2 inch thick and cut into 1 inch cubes.
2. Toss with the salt and pepper.
3. Heat a non-stick skillet with the sesame oil and add in the garlic, ginger, green onion and seasoned chicken.
4. Saute everything together over medium heat, then let the chicken cook on each side for 2-3 minutes or until golden brown and mostly cooked through.
5. Transfer what’s in the pan to a plate and set aside.
6. To the same pan, add in the chopped pepper and broccoli. Add a touch more oil if needed, it will depend on your pan.
7. Saute for about 5 minutes or until fork tender.
8. While they are sauting, whisk together the cornstarch and water in a small dish until no clumps remain.
9. Whisk together all sauce ingredients, then add in the cornstarch slurry.
10. When the veggies are done, add the chicken back to the pan.
11. Pour in the sauce and let everything simmer until the sauce is thick, about a few minutes.
12. Cut the chicken to make sure it is completely cooked through.
13. Serve over rice and top with red pepper flakes and the remaining green onion. Enjoy!

12. Crock Pot Lemon Garlic Butter Chicken Thighs

Gluten-free crockpot Chicken Thighs with Lemon-Garlic Butter Sauce – If you are looking for an easy but delicious crock pot dinner idea, then this crockpot chicken thighs recipe is for you! The chicken thighs cook up tender and juicy in a buttery lemon garlic sauce. 

Ingredients

• 6-8 boneless chicken thighs, skinless or with skin
• 1/2 teaspoon salt and pepper, or to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon  crushed red chili pepper flakes, or Cayenne (optional)
• 1/2 teaspoon paprika
• 4 garlic cloves, sliced or minced
• 1 teaspoon Italian seasoning
• 1/2 stick butter, diced
• Zest of half a lemon
• Juice of one lemon
• 1/3 cup low sodium chicken broth
• Chopped fresh parsley and lemon slices, for garnish

Instructions

1. To make this crockpot chicken thighs recipe: Place chicken thighs at the bottom of your slow cooker. Combine 1/3 cup chicken broth, lemon juice, and zest, and pour over chicken thighs. In a small bowl, combine Italian seasoning, onion powder, garlic powder, paprika, crushed red chili pepper flakes, salt, and pepper. Sprinkle the spice mix over the chicken thighs. Top with fresh minced garlic and diced butter.
2. Cover the crockpot and cook the chicken thighs for 3-4 hours on HIGH or 6-8 hours on LOW.
3. Sprinkle your crockpot chicken thighs dinner with chopped parsley and garnish with lemon slices. Serve hot with cauliflower rice, spiralized zucchini noodles, rice, pasta or quinoa. Enjoy! ❤️

13. Balsamic Slow Cooker Pot Roast

This balsamic Gluten-free crockpot pot roast is an easy, healthy make-ahead main dish recipe that takes 5 minutes to prepare (no browning required). This crock pot roast is my go-to dish for holiday entertaining. 

Ingredients 

• ▢2 pounds boneless Chuck Roast
• ▢1 Tablespoons olive oil

Rub:

• ▢1 teaspoon garlic powder
• ▢½ teaspoon onion powder
• ▢1 teaspoon sea salt
• ▢½ teaspoon black pepper

Sauce:

• ▢½ cup balsamic vinegar
• ▢2 Tablespoons honey
• ▢1 Tablespoon honey mustard
• ▢1 cup beef broth
• ▢1 Tablespoon cornstarch

Instructions 

• Generously grease the bowl of your slow cooker. Set aside

Make The Rub

• In a small bowl, mix together garlic powder, onion powder, sea salt and pepper. Set aside.

Make the Sauce

• In a medium bowl whisk together balsamic vinegar, honey, mustard and beef broth. Set aside.

Assemble

• Put the roast in the container of your slow cooker and coat it in the olive oil either with your hands or a silicone pastry bruch.
• Evenly sprinkle the roast with the rub, pressing it into the meat so it sticks.
• Pour the sauce over roast and turn your slow cooker onto low.

Cook

• Cook on low for 8-10 hours, occasionally spooning more sauce over the roast, until it is very easily shredded with a fork.
• Shred and continue cooking on low for another 1 hour.

Make Gravy & Serve

1. Just before you are ready to serve, remove the meat from the sauce and strain the sauce through a fine mesh strainer into a large bowl (do not pour it down the drain)!
2. Transfer sauce to a saucepan and whisk in 1 Tablespoon cornstarch.
3. Cook on medium heat until sauce becomes thick.
4. Pour ¼ of the thickened sauce over the meat and save the rest for people to spoon on when you serve!
5. Enjoy.

14. Best Slow Cooker Turkey Meatballs Recipe (Gluten-Free)

Gluten-free crockpot turkey meatballs are a delicious and easy crockpot recipe for busy weeknights. Your entire family will love this simple recipe for juicy and tender turkey meatballs. Gluten-free and bursting with the best flavor!

Ingredients

• ▢1 pound ground turkey
• ▢½ cup parmesan cheese
• ▢½ cup almond flour
• ▢4 cloves garlic minced
• ▢¾ tsp salt
• ▢1 tablespoon olive oil
• ▢1 teaspoon Italian seasoning
• ▢¼ cup parsley chopped
• ▢2 tablespoon olive oil for searing
• ▢1 24 oz jar marinara sauce gluten-free

Instructions

1. Combine all of the ingredients except for the sauce in a large bowl. Use your hands to mix the meat mixture until just combined.1 pound ground turkey,½ cup parmesan cheese,½ cup almond flour,4 cloves garlic,¾ teaspoon salt,1 tablespoon olive oil,1 teaspoon Italian seasoning,¼ cup parsley
2. Use a small cookie scoop to scoop about 25 small meatballs. Gently roll the meat into balls and place on a plate.
3. Heat olive oil in a large skillet over medium-high heat. Add the meatballs to the oil, leaving a small space between each meatball. Sear on all sides for about one minute in total.2 tablespoon olive oil
4. Place meatballs into the crock pot and cover with marinara sauce.1 24 oz jar marinara sauce
5. Slow cook for 6-7 hours on low or until the internal temperature reaches 165F

15. Vegan Enchilada Casserole

This Gluten-free crockpot vegan enchilada casserole takes only 15 minutes of prep, then add it all into the crockpot. It’s filling, flavourful, and the easiest way to make vegan enchiladas!

Ingredients

• 2 ¼ cups vegetable broth, (540ml)
• 1 ½ cups uncooked quinoa, (270g)
• 15 oz can black beans, drained and rinsed, (425g)
• 15 oz can corn kernels, drained and rinsed, (418g)
• 14.5 oz can diced tomatoes, about 2 cups (do not drain), (411g)
• 1 cup enchilada sauce, (240ml)
• ¾ cup chopped green bell pepper, (roughly 100g)
• ¾ cup chopped red bell pepper, (roughly 100g)
• 1 medium onion, chopped OR ½ large red onion (100g)
• 5 cloves garlic, minced
• 1 tablespoon chili powder or chipotle powder
• ½ teaspoon sea salt
• ½ teaspoon ground black pepper
• 1 ½ teaspoons cumin powder
• juice of 1 large lime, about 1 ½ tablespoons
• 1 ¼ cups vegan mozzarella cheese shreds, or a mix if you like
• TO GARNISH: chopped parsley, chopped tomatoes, vegan sour cream

Instructions 

1. Add the veggie broth, and then all the ingredients EXCEPT the cheese and the lime into the slow cooker. Stir a few times to completely combine.
2. Set the slow cooker to HIGH for 2 to 2 ½ hours. I’ve made it both ways, and it just depends on your individual slow cooker.
3. When there are about 10 minutes left, open the slow cooker and add the lime juice and ½ the cheese. Stir it in as best as you can, then smooth the mix back flat again. Sprinkle the rest of the cheese over the top. Place the lid back on and let it cook for the last 10 minutes.
4. When the casserole is ready, serve with your favourite toppings (avocado, chopped green onions, parsley, tomato and sour cream). Enjoy!

16. Slow Cooker Thai Peanut Chicken

Gluten-free crockpot Thai peanut chicken is the perfect healthy weeknight supper that your entire family will love. This healthy meal is keto-friendly and gluten-free!

Ingredients  

• 2 lb boneless skinless chicken breast cut into bite sized pieces
• salt and pepper
• 1 can coconut milk
• ½ cup peanut butter
• 1 clove garlic minced
• 2 tablespoon red curry paste
• 3 teaspoon fish sauce
• to taste liquid stevia or sweetener of choice
• Roasted Peanuts Optional for garnish
• Cilantro chopped, Optional for garnish

Instructions 

1. Add the chicken breast pieces to the bottom of the slow cooker and season with salt and pepper.
2. In a medium bowl combine the coconut milk, peanut butter, garlic, red curry paste, fish sauce, and liquid stevia (I used about ¼ tsp)
3. Pour the peanut butter mixture over the chicken and stir. Cook on low for 5-6 hours or high for 3-4 hours.
4. Serve as is, or over cauliflower rice, zucchini noodles or shirataki noodles and if desired top with chopped peanuts and cilantro.

17. Chicken and Wild Rice Soup

This Gluten-free crockpot Chicken Wild Rice Soup Recipe is simply the best! Loaded with chicken and veggies and done in under an hour! Easy and delicious!

Ingredients

• 1 tablespoon olive oil
• 1 cup celery chopped finely
• 1 cup onion chopped finely
• 1 tablespoon garlic minced- about 5 cloves
• 2 cups carrots sliced in small circles
• 1/2 teaspoon salt
• 1/2 teaspoons pepper
• 1/2 teaspoon dried parsley
• 1/4 teaspoon dried thyme
• 4 bay leaves
• 1.5 lb boneless skinless chicken breasts about 3 chicken breasts
• 8 cups chicken broth low or no salt-1.5 quarts
• 1 cup dry wild rice

Instructions

StoveTop Instructions

1. Chop all vegetables (I prefer to put mine in the food processor!) In a large pot, heat olive oil in the pan and sauté celery, onion + garlic until fragrant and softened (about 5-10 minutes)
2. Once cooked, stir in carrots and spices (including bay leaves).
3. Place whole chicken breasts on top of vegetables. Cover with chicken broth.Stir in wild rice.
4. Cover pot and bring to a boil. Once boiling, reduce heat and simmer over low-medium heat for 30 minutes.
5. After 30 minutes, remove bay leaves from the broth and discard. Remove chicken from the pot + shred on a cutting board with forks or in a mixer.
6. Add shredded chicken back to the pot. Stir to combine and enjoy!

CrockPot Instructions

1. Chop all vegetables (I prefer to put mine in the food processor!) In a large pot, heat olive oil in the pan and sauté celery, onion + garlic until fragrant and softened (about 5-10 minutes)
2. Once cooked, add to crockpot base. Stir in carrots and spices (including bay leaves).
3. Place whole chicken breasts on top of vegetables. Cover with chicken broth. Do not add the rice.
4. Cover pot and cook for low for 4-6 hours or high for 2-3 hours (low is recommended)
6. Cook rice according to package directions in a separate pot.
7. Add shredded chicken back to the pot. Add cooked rice to the pot. Stir to combine and enjoy!

19. Crockpot BBQ Crock Pot Ribs

These Gluten-free crockpot baby back ribs take a grand total of 5 minutes of prep time before they cook away all day in the slow cooker with Paleo-friendly BBQ sauce, resulting in fall-off-the bone amazingly good ribs.

Ingredients

• ▢1 package pork baby back ribs
• ▢1/2 teaspoon salt
• ▢1/2 teaspoon pepper
• ▢2 cups BBQ Sauce

Instructions 

1. Pat ribs dry with paper towels.
2. Rub with salt and pepper.
3. Lay meat-side up in slow cooker.
4. Pour half of the BBQ sauce over the ribs, cover, and cook on low for 8 hours or high for 5-6 hours, until they fall apart easily.
5. Before serving and if you want the ribs more caramelized, turn oven to 450°F and then bake the ribs for no more than 5 minutes. Watch carefully so they don’t burn.
6. Cut and serve with extra BBQ sauce. Enjoy!

20. Broccoli, Cauliflower and Cheese Soup

This easy, creamy Gluten-free crockpot Broccoli, Cauliflower and Cheese Soup takes everyone’s favorite broccoli cheese soup and amps it up with even more good-for-you veggies, and it’s ready in less than an hour!

Ingredients

• 2 tablespoons olive oil, use regular or light – not extra virgin
• 1 cup diced carrots, about 2 medium to large
• 1 cup diced celery, about 2 large ribs
• 1 cup diced onion, about 1 small to medium
• salt and pepper, to taste
• 3 tablespoons all-purpose flour
• 4 cups water
• 4 teaspoons chicken base, such as Better Than Bouillon
• 3 cups fresh broccoli florets
• 3 cups fresh cauliflower florets
• 1 cup half and half
• 2 cups shredded sharp cheddar cheese

Instructions

1. In a large pot (I use a 4-quart or larger), heat the olive oil over medium heat. Add the carrots, celery, and onions. Season lightly with salt and pepper. Sauté until the veggies begin to soften, about 5 minutes.
2. Add the flour and cook for another minute, stirring.
3. Combine the water and chicken base. Add to the pot along with the broccoli and cauliflower.
4. Bring to a boil, then reduce the heat to a simmer. Cover the pot with a lid and simmer until the veggies are tender, about 10 minutes. Turn off the heat.
5. Using a potato masher, mash the veggies until they reach the desired consistency.
6. Add the half and half and the cheese. Stir until the cheese is melted. Taste and adjust seasoning if needed.