11 Gluten Free Dairy Free Crockpot Recipes to Set and Forget

Gluten free dairy free crockpot recipes lean on low heat to soften root vegetables, beans, and affordable cuts of meat while you step away. The slow cooker traps moisture, so aromatics and spices mingle over hours. Below you get eleven versions from garlicky whole chicken to coconut curry soup.

Start with the Classic Beef and Vegetable Stew for a reliable dinner. Go for the Sticky Soy Ginger Short Ribs when you want deep savory flavor. Turn to the Salsa Verde Chicken Tacos for a bright filling, and the Maple Cinnamon Steel Cut Oats for breakfast.

Which Gluten Free Dairy Free Crockpot Recipe Should You Make?

Classic Beef and Vegetable Stew

This is the one I reach for on cold weekends. You get deep beefy broth, tender carrots, and soft potatoes from a long slow braise, with no flour or butter needed.

Ingredients (makes 6 servings)

• Vegetable oil: 1 tbsp
• Beef chuck, cut into 4 cm (1.5 in) chunks: 900 g (2 lb)
• Yukon Gold potatoes, halved: 450 g (1 lb)
• Carrots, cut into 2.5 cm (1 in) pieces: 300 g (3 large)
• Yellow onion, chopped: 1 large
• Garlic cloves, minced: 4
• Tomato paste: 3 tbsp
• Beef stock: 1 l (4 cups)
• Dried thyme: 1 tsp
• Kosher salt and black pepper: to season

Instructions

Step 1: Warm the 1 tbsp oil in a large skillet over medium high heat. Pat the beef dry and season it with salt and pepper. Brown the chunks in two batches, about 4 minutes per batch, until the edges are deeply colored, then transfer them to your slow cooker.

Step 2: Add the onion and the 4 garlic cloves to that same skillet and cook for 3 minutes, scraping as you stir. Stir in the 3 tbsp tomato paste and 1 tsp thyme until fragrant, about 1 minute, then pour in a splash of the 1 l beef stock to lift the rest of the crust.

Step 3: Transfer the onion mixture to your slow cooker, then add the browned beef, 450 g potatoes, 300 g carrots, and the remaining beef stock. Stir once so the beef settles into the liquid, cover, and set the slow cooker to low for 7 hours.

Step 4: Lift the lid and push a potato with a fork to check it is tender. Taste the broth and add more salt and pepper if you think it needs it. For a thicker stew, mash a few potato pieces against the side of the pot and stir them back in.

Step 5: Ladle the stew into wide bowls while the broth is still glossy and hot. Scatter over parsley if you have some, and set the pepper grinder on the table so everyone can season their own bowl.

Creamy Coconut Chicken Curry

This is the one I pick when I want a curry that feels rich without any cream. You get tender chicken, soft sweet potatoes, and a coconut milk sauce that stays mild enough for everyone.

Ingredients (makes 5 servings)

• Boneless chicken thighs, trimmed: 900 g (2 lb)
• Sweet potato, peeled and cubed: 450 g (1 lb)
• Yellow onion, sliced: 1 large
• Garlic cloves, minced: 4
• Fresh ginger, grated: 2 tbsp
• Mild curry powder: 2 tbsp
• Coconut milk, full fat: 800 ml (3 1/4 cups)
• Chicken stock: 250 ml (1 cup)
• Frozen peas, thawed: 150 g (1 cup)
• Kosher salt and black pepper: to season

Instructions

Step 1: Place the 900 g chicken thighs in your slow cooker and season them with the 2 tbsp curry powder and a good pinch of salt and pepper. Toss with your hands so every piece is coated before you add the onion, 4 garlic cloves, and 2 tbsp grated ginger.

Step 2: Scatter the 450 g sweet potato over the chicken, then pour in the 800 ml coconut milk and 250 ml chicken stock. Stir once around the edges, cover, and set your slow cooker to low for 6 hours.

Step 3: Lift the lid at the 5 hour mark and stir in the 150 g peas, pressing the chicken pieces under the sauce so they stay moist. The sweet potato should be tender but not falling apart, and your kitchen will smell gently spiced.

Step 4: Taste the sauce and add more salt if the curry seems flat. Give it 15 more minutes on low, then turn your slow cooker to warm if you are not serving right away.

Step 5: Spoon the curry over rice or cauliflower rice you have on hand, and let everyone scoop extra sauce over the top. Serve it hot while the sauce is still silky.

Smoky Turkey and Sweet Potato Chili

Ground turkey stays lean but picks up a lot of spice in a slow cooker. I add sweet potato for a soft, slightly sweet bite against the smoked paprika and mild green chiles.

Ingredients (makes 6 servings)

• Ground turkey: 900 g (2 lb)
• Sweet potato, peeled and chopped: 450 g (1 lb)
• Yellow onion, chopped: 1 large
• Garlic cloves, minced: 3
• Smoked paprika: 2 tbsp
• Ground cumin: 1 tbsp
• Mild green chiles, drained: 127 g (4 oz)
• Diced tomatoes, undrained: 800 g (28 oz)
• Black beans, drained and rinsed: 400 g (14 oz)
• Water, as needed: a few tbsp

Instructions

Step 1: Put the 900 g ground turkey in a large nonstick skillet over medium high heat. Break it up with a wooden spoon and cook, stirring, for about 6 minutes, until no pink pieces remain and the meat starts to turn golden at the edges. Drain off any liquid, then spoon the turkey into your slow cooker.

Step 2: Add the onion, 3 garlic cloves, 450 g sweet potato, 2 tbsp smoked paprika, and 1 tbsp cumin to your slow cooker. Pour in the 800 g tomatoes and 127 g green chiles, then stir everything together so the spices coat the meat and potatoes.

Step 3: Cover the pot and set it to low for 6 hours, until the sweet potato is soft and the sauce has thickened slightly. Give it a stir halfway through if you are around, but it will be fine if you leave it closed.

Step 4: Stir the 400 g black beans into the chili and let them warm through for 10 minutes. Taste a spoonful and adjust the seasoning if the smoky flavor seems flat. If the chili looks too thick for your liking, add a splash of water.

Step 5: Ladle the chili into deep bowls and serve it hot right away. Set out small bowls of whatever fresh toppings you have in your fridge, and let everyone build their own bowl.

Garlic Herb Whole Chicken with Root Vegetables

You get the feel of a Sunday roast without turning on the oven. The slow cooker keeps the bird moist while the vegetables cook in the juices underneath, and the garlic does most of the work.

Ingredients (makes 5 servings)

• Whole chicken, neck removed: 1.5 to 1.8 kg (3.5 to 4 lb)
• Yukon Gold potatoes, quartered: 675 g (1.5 lb)
• Carrots, cut into chunks: 300 g (3 large)
• Yellow onion, quartered: 1 large
• Garlic cloves, smashed: 8
• Dried rosemary: 1 tsp
• Dried thyme: 1 tsp
• Smoked paprika: 1 tsp
• Kosher salt and black pepper: to season
• Chicken stock: 125 ml (1/2 cup)

Instructions

Step 1: Pat the chicken dry and rub it all over with the 1 tsp smoked paprika, 1 tsp rosemary, 1 tsp thyme, and a generous amount of salt and pepper. Tuck the wing tips behind the back so they do not burn, and leave the chicken at room temperature while you prep the vegetables.

Step 2: Scatter the 675 g potatoes, 300 g carrots, onion, and 8 smashed garlic cloves into the bottom of your slow cooker. Pour in the 125 ml chicken stock, then rest the chicken breast side up on top of the vegetables.

Step 3: Cover and set the slow cooker to low for 5 hours. You want the thigh meat to reach 75 C (165 F), so check the thickest part with an instant read thermometer before you call it done.

Step 4: If the skin looks pale and you want it browned, lift the chicken carefully onto a foil lined baking sheet and slide it under a hot grill for 3 minutes. Keep your eyes on it, then rest the chicken on a board for 10 minutes while you spoon the vegetables into a serving dish.

Step 5: Carve the chicken into pieces and place them on a platter with the root vegetables and any juices from the slow cooker. Serve hot, with extra pan juices you have skimmed for spooning over the meat.

Lentil and Mushroom Bolognese

This plant based sauce leans on brown lentils and finely chopped mushrooms for a meaty texture that holds up over gluten free pasta. It is the one I batch-cook when I want a rich tomato sauce without stirring a pot all afternoon.

Ingredients (makes 6 servings)

• Brown lentils, rinsed: 350 g (1 3/4 cups)
• Cremini mushrooms, finely chopped: 300 g (10 oz)
• Yellow onion, chopped: 1 large
• Carrot, finely diced: 1 large
• Garlic cloves, minced: 4
• Crushed tomatoes: 800 g (28 oz)
• Tomato paste: 3 tbsp
• Vegetable stock: 500 ml (2 cups)
• Dried oregano: 1 tsp
• Kosher salt and black pepper: to season

Instructions

Step 1: Toss the 300 g mushrooms into a food processor and pulse them until they look finely ground, about 10 short bursts. You want a crumbly texture that will mimic meat in the sauce, so stop before they turn to paste.

Step 2: Add the mushrooms, onion, carrot, 4 garlic cloves, 350 g lentils, 800 g crushed tomatoes, 3 tbsp tomato paste, 500 ml stock, and 1 tsp oregano to your slow cooker. Stir everything once so the lentils are evenly mixed and no tomato paste sits on the bottom.

Step 3: Cover and set the slow cooker to low for 6 hours. At the 4 hour mark, open the lid and give the sauce a stir, then add a splash of hot water if it looks too thick for your liking.

Step 4: Taste the sauce once the lentils are tender and add salt and pepper to bring up the tomato flavor. If the sauce is too thin, leave the lid off and cook it on high for 15 minutes while you wait.

Step 5: Spoon the sauce over hot gluten free pasta, letting it catch in the ridges. Serve it right away with a spoonful of your favorite dairy free sprinkle on top.

Sticky Soy Ginger Short Ribs

Beef short ribs turn spoon-tender in the slow cooker while the tamari and ginger glaze clings to each piece. This is the one I save for a special dinner because it tastes more complicated than the work you put in.

Ingredients (makes 4 servings)

• Beef short ribs, bone in: 1.4 kg (3 lb)
• Tamari: 80 ml (1/3 cup)
• Garlic cloves, minced: 5
• Fresh ginger, grated: 2 tbsp
• Brown sugar: 3 tbsp
• Rice vinegar: 2 tbsp
• Apple juice: 120 ml (1/2 cup)
• Beef stock: 120 ml (1/2 cup)
• Cornstarch: 1 tbsp
• Cold water, for the cornstarch slurry: 2 tbsp

Instructions

Step 1: Pat the 1.4 kg short ribs dry and sear them in a hot skillet for about 3 minutes per side, until the outside is deeply browned, then transfer them to your slow cooker.

Step 2: Whisk the 80 ml tamari, 3 tbsp brown sugar, 2 tbsp rice vinegar, 120 ml apple juice, 120 ml beef stock, 5 garlic cloves, and 2 tbsp ginger in a bowl until the sugar dissolves. Pour this over the ribs in your slow cooker, then turn them once so each piece gets a coating.

Step 3: Cover and set the slow cooker to low for 7 hours, or until the meat pulls back from the bone and tears easily with a fork. Flip the ribs gently at the halfway mark if you can, but do not lift the lid too often.

Step 4: Lift the ribs onto a plate and cover them loosely. Skim the fat from the cooking liquid, then pour the liquid into a small saucepan and bring it to a boil over medium high heat while you whisk the 1 tbsp cornstarch with the 2 tbsp cold water.

Step 5: Stir the cornstarch slurry into the boiling liquid and let it bubble for 2 minutes, stirring as it thickens into a glossy glaze. Spoon the glaze over the ribs in your serving dish and set the extra on the table.

Moroccan Chickpea and Apricot Tagine

Sweet apricots and warm cinnamon give this tagine a bright, jammy sauce that coats chickpeas and carrots. I like it over fluffy couscous or gluten free grains when I want a meatless dinner with real staying power.

Ingredients (makes 5 servings)

• Chickpeas, drained and rinsed: 800 g (28 oz)
• Dried apricots, halved: 150 g (1 cup)
• Carrots, cut into 2 cm (3/4 in) chunks: 300 g (3 large)
• Yellow onion, sliced: 1 large
• Garlic cloves, minced: 3
• Ground cinnamon: 1 tsp
• Ground cumin: 1 tsp
• Crushed tomatoes: 400 g (14 oz)
• Vegetable stock: 250 ml (1 cup)
• Kosher salt and black pepper: to season

Instructions

Step 1: Toss the onion, carrots, 3 garlic cloves, 1 tsp cinnamon, and 1 tsp cumin into your slow cooker. Add the 800 g chickpeas, 150 g apricots, 400 g crushed tomatoes, and 250 ml stock, then stir so the spices disperse through the liquid.

Step 2: Cover and set your slow cooker to low for 6 hours, until the carrots are soft and the apricots have broken into the sauce. You will smell the cinnamon before you lift the lid.

Step 3: Taste the sauce and add salt and pepper to balance the sweetness, which is your cue to add a little at a time. If it tastes too thick, pour in a few tablespoons of hot water until the sauce coats a spoon.

Step 4: Stir the tagine once more, then let it sit on warm for 10 minutes while you cook your couscous or grain of choice. The sauce thickens slightly as it stands, so keep that in mind.

Step 5: Spoon the tagine over your cooked couscous or grains in wide bowls. Serve it hot while the sauce is still glossy and jammy.

Turkey Meatball and Spinach Soup

Little turkey meatballs stay tender in a light, garlicky broth, and the spinach goes in at the last minute so it stays bright green. This is the soup I make when I want something warming but not heavy.

Ingredients (makes 6 servings)

• Ground turkey: 600 g (1.3 lb)
• Gluten free breadcrumbs: 60 g (1/2 cup)
• Garlic cloves, minced: 4
• Dried oregano: 1 tsp
• Vegetable oil: 1 tbsp
• Vegetable stock: 1.5 l (6 cups)
• Yellow onion, sliced: 1 large
• Carrots, sliced: 2 large
• Baby spinach: 150 g (5 oz)
• Kosher salt and black pepper: to season

Instructions

Step 1: Mix the 600 g ground turkey, 60 g breadcrumbs, 2 of the minced garlic cloves, 1 tsp oregano, and a pinch of salt and pepper in a bowl. Roll small meatballs, about 2 cm (3/4 in) across, and set them on your work surface.

Step 2: Warm the 1 tbsp oil in a skillet over medium heat. Brown the meatballs in two batches for about 4 minutes, turning as they release, until the outside is golden but the inside is not cooked through, then slide them into your slow cooker.

Step 3: Add the onion, the 2 sliced carrots, the remaining garlic, and 1.5 l vegetable stock to your slow cooker. Cover and set it to low for 5 hours, until the carrots are tender and the broth smells savory.

Step 4: Drop the 150 g baby spinach into the soup and press it under the broth with a spoon. It will wilt in less than a minute, and you will see the leaves turn deep green.

Step 5: Ladle the soup into bowls while the broth is still steaming and the meatballs are tender. Serve it hot, with extra black pepper for you or anyone at the table.

Salsa Verde Chicken Tacos

Chicken thighs braise in a tangy green salsa until they shred with a fork. This is the one I use for taco night because the slow cooker does all the work and the filling stays juicy.

Ingredients (makes 6 servings)

• Boneless chicken thighs: 900 g (2 lb)
• Salsa verde, jarred: 500 ml (2 cups)
• Green bell pepper, sliced: 1 large
• Yellow onion, sliced: 1 large
• Garlic cloves, minced: 3
• Ground cumin: 1 tsp
• Chicken stock: 125 ml (1/2 cup)
• Lime juice: 2 tbsp
• Kosher salt and black pepper: to season
• Corn tortillas, for serving: 12

Instructions

Step 1: Place the 900 g chicken thighs in your slow cooker and season them with the 1 tsp cumin and a pinch of salt and pepper. Pour the 500 ml salsa verde, 125 ml stock, and 2 tbsp lime juice over the chicken.

Step 2: Tuck the onion, green pepper, and 3 garlic cloves around and over the chicken, then stir once to coat the pieces. Cover and set your slow cooker to low for 5 hours.

Step 3: Shred the chicken once the thighs are tender enough to pull apart with two forks. If you lift them out first, return the shredded meat to the sauce and stir so every piece soaks up the salsa.

Step 4: Spoon the filling into warm corn tortillas, using a slotted spoon so the juices run back into the pot. You want the meat moist but not dripping.

Step 5: Serve the tacos hot with whatever crunchy toppings you have on hand, and set the extra pan juices on the table for drizzling.

Coconut Curry Butternut Squash Soup

The squash breaks down into a silky puree while the coconut milk and curry paste keep the soup dairy free. This one is a regular in my freezer because it reheats like it was just made.

Ingredients (makes 6 servings)

• Butternut squash, peeled and cubed: 1.2 kg (2.5 lb)
• Yellow onion, chopped: 1 large
• Garlic cloves, minced: 4
• Fresh ginger, grated: 1 tbsp
• Red curry paste: 2 tbsp
• Coconut milk, full fat: 800 ml (3 1/4 cups)
• Vegetable stock: 500 ml (2 cups)
• Lime juice: 1 tbsp
• Chili flakes: 1/4 tsp
• Kosher salt and black pepper: to season

Instructions

Step 1: Put the 1.2 kg squash, onion, 4 garlic cloves, 1 tbsp ginger, and 2 tbsp red curry paste into your slow cooker. Stir everything together so the curry paste coats the squash before you add the liquid.

Step 2: Pour in the 800 ml coconut milk and 500 ml stock, then cover and set your slow cooker to low for 6 hours. The squash should be completely soft and the broth should look deep orange.

Step 3: Blend the soup carefully in batches, or use an immersion blender right in the pot, until the texture is completely smooth. You can add a splash of stock if it feels too thick for your spoon.

Step 4: Stir in the 1 tbsp lime juice, 1/4 tsp chili flakes, and salt and pepper to taste. Warm the soup on low for 10 more minutes so the flavors settle, and taste once more before you serve.

Step 5: Ladle the soup into bowls and swirl a little coconut milk on top if you kept some aside. Serve hot, with a spoon that can handle the creamy texture.

Maple Cinnamon Steel Cut Oats

This is the breakfast version I set overnight on busy weeks. The oats cook low and slow into a soft, creamy pot, and the maple and cinnamon do the flavor work while you sleep.

Ingredients (makes 5 servings)

• Gluten free steel cut oats: 250 g (1 1/2 cups)
• Water: 625 ml (2 1/2 cups)
• Unsweetened almond milk: 500 ml (2 cups)
• Maple syrup: 80 ml (1/3 cup)
• Ground cinnamon: 1 tsp
• Ground nutmeg: 1/4 tsp
• Vanilla extract: 1 tsp
• Kosher salt: 1/4 tsp
• Fresh blueberries, for serving: 150 g (1 cup)
• Cooking spray, for greasing: a little

Instructions

Step 1: Grease the inside of your slow cooker with a little cooking spray. Add the 250 g steel cut oats, 625 ml water, 500 ml almond milk, 80 ml maple syrup, 1 tsp cinnamon, 1/4 tsp nutmeg, 1 tsp vanilla, and 1/4 tsp salt.

Step 2: Stir everything once so the oats and spices are evenly mixed and the maple syrup does not sit on the bottom. Cover and set the slow cooker to low for 7 hours, or overnight, and do not lift the lid until you are ready to eat.

Step 3: Open the lid in the morning and give the oats a gentle stir. They will look soft and creamy at the edges and slightly looser in the middle, which is exactly what you want.

Step 4: Spoon the oats into bowls and top each one with a handful of the 150 g blueberries. Serve hot, with extra maple syrup on your table if you like breakfast a little sweeter.

Across every recipe, the slow cooker does its best work when you resist lifting the lid too often. The low, steady heat needs time to break down meat and vegetables, and each peek lets out the moisture that keeps everything tender.

Pick whichever version fits your night and let it cook. A full pot, a warm bowl, and no fuss at the stove is a pretty good dinner plan.