30 Gluten Free Dairy Free Crockpot Recipes You’ll Want Every Week

If you’re juggling gluten free and dairy free meals, you know weeknights can feel like a small crisis. You want flavor, not fuss. You want meals that fit your diet and your schedule. This post is for you, especially if you cook for a family, a roommate, or just yourself.

This post comes from real life. I kept hearing from readers who want easy, tasty dinners that fit gluten free and dairy free diets. Here is why this matters: a crockpot can do the heavy lifting while you chase kids, work, or whatever the day throws at you.

If you are a busy parent, a college student cooking for one, or anyone avoiding gluten and dairy, this is for you. You care about ingredients you can trust, meals that come together fast, and a plan you can repeat all week.

You’ll get 30 crockpot recipes that are gluten free and dairy free. They cover soups, stews, and mains that feel comforting but stay light. Most use inexpensive ingredients and require little prep. And they store well, so you can batch cook on Sundays.

Plan a week by picking 3-4 meals, prep any chopping on the weekend, set the crockpot in the morning, and come home to a ready-made dinner. I include tips for dairy-free swaps like almond milk or coconut milk and how to adjust spices. You can adapt to your kitchen; no fancy equipment needed.

Ready to dive in? Read on to discover your new weeknight staples. This collection aims to be practical, flavorful, and doable for busy people who want to eat well without gluten or dairy.

1. Hearty Beef and Vegetable Stew

You want a cozy weeknight meal that fits gluten free and dairy free needs for the whole family. This slow cooker stew delivers warm comfort without the fuss, and it makes ready-to-eat portions for the week. A long simmer makes the beef melt in your mouth. Carrots, potatoes, and celery add color, fiber, and nutrition. Here is why it works for busy families.

Complete recipe

Ingredients

– 2 lbs beef stew meat, cubed

– 4 cups gluten-free beef broth

– 3 carrots, chopped

– 3 medium potatoes, diced

– 2 celery stalks, chopped

– 1 onion, diced

– 2 cloves garlic, minced

– 1 tsp dried thyme

– Salt and pepper to taste

Steps

1) In a large bowl, season the beef with salt and pepper.

2) Optional: sear the beef in a skillet until browned on all sides.

3) Transfer beef to the slow cooker.

4) Add broth, carrots, potatoes, celery, onion, garlic, and thyme.

5) Stir to combine.

6) Cover and cook on low for 8 hours or high for 4 hours.

7) Taste and adjust salt and pepper. Serve hot.

2. Creamy Coconut Chicken Curry

You want a cozy dinner that fits gluten free and dairy free needs. This Creamy Coconut Chicken Curry fits. The slow cooker does most of the work. Coconut milk creates a rich, silky sauce and warm spices carry the flavor. You end up with tender chicken and a kitchen full of inviting aroma.

Next steps. Here is the complete recipe you can start tonight in your crockpot.

Ingredients

– 2 lbs boneless, skinless chicken thighs

– 1 can (13.5 oz) coconut milk

– 2 tbsp curry powder

– 1 onion, diced

– 2 cloves garlic, minced

– 1 tbsp fresh ginger, minced

– Salt and pepper to taste

– Fresh cilantro for garnish

Instructions

1. Place the chicken thighs in the slow cooker.

2. Add coconut milk, curry powder, onion, garlic, ginger, salt, and pepper.

3. Stir to coat the chicken evenly.

4. Cover and cook on low for 6 hours or on high for 3 hours.

5. Shred the chicken with two forks and stir back into the sauce.

6. Garnish with cilantro and serve.

Tips

– For more color, toss in spinach or bell peppers halfway through cooking.

– Serve over steamed rice or cauliflower rice for a complete gluten free meal.

– A squeeze of lime adds a bright finish.

3. Quinoa and Black Bean Chili

You want a warm, hearty dinner that fits gluten free and dairy free needs. This quinoa and black bean chili delivers. It blends protein from quinoa with tender beans for real staying power. It’s great for meal prep, and it tastes even better the next day. Here’s why it fits busy weeks: you set it up and go, then come back to comfort in a bowl.

Ingredients

– 1 cup quinoa, rinsed

– 2 cans (15 oz each) black beans, drained and rinsed

– 1 can (28 oz) crushed tomatoes

– 1 bell pepper, diced

– 1 onion, diced

– 2 cloves garlic, minced

– 2 tbsp chili powder

– 1 tsp cumin

– Salt and pepper to taste

Steps

1. In the slow cooker, add quinoa, beans, tomatoes, bell pepper, onion, garlic, chili powder, cumin, salt, and pepper.

2. Stir to mix the flavors well.

3. Cover and cook on low for 8 hours or high for 4 hours.

4. Serve hot, with toppings like avocado or cilantro if you like.

Notes

– For extra heat, add a jalapeño or a pinch of cayenne.

– The chili freezes well, so you can make a double batch and save time on busy days.

4. Lemon Garlic Herb Chicken

Looking for a gluten free, dairy free dinner that cooks without fuss? This lemon garlic herb chicken fits the bill. Bright lemon, sharp garlic, and fresh herbs wake up the aroma and flavor. The slow cooker keeps the chicken juicy and makes a simple meal feel comforting. Pair it with steamed vegetables or a gluten free grain for a complete plate.

Complete ingredients

– 4 chicken breasts

– 1 lemon, juiced

– 4 cloves garlic, minced

– 1 tsp dried oregano

– 1 tsp dried thyme

– Salt and pepper to taste

Step-by-step instructions

1. Place chicken breasts in the slow cooker in a single layer so heat reaches all sides.

2. In a small bowl, whisk together lemon juice, minced garlic, oregano, thyme, salt, and pepper until well combined.

3. Pour the lemon-garlic herb mixture over the chicken, coating each piece. Tilt the cooker slightly if needed to spread the sauce.

4. Cover and cook on low for 6 hours or on high for 3 hours, until the meat is tender and juicy.

5. Serve the chicken with steamed vegetables or a gluten-free grain such as quinoa, and spoon extra juices over the top for more flavor.

– For added flavor, marinate overnight in lemon juice, garlic, and herbs.

– Garnish with fresh parsley to brighten the dish and add a touch of color.

5. Sweet Potato and Black Bean Tacos

Stuck on weeknights for a healthy, dairy-free, gluten-free dinner? You want real flavor with little effort. This crockpot version of sweet potato and black bean tacos hits the mark. The sweet potatoes become tender and mingle with hearty beans for a filling you’ll love. Top with avocado and cilantro for a bright, fresh bite.

Complete recipe details

Ingredients

– 2 large sweet potatoes, peeled and diced

– 2 cans (15 oz each) black beans, drained and rinsed

– 1 tsp cumin

– 1 tsp smoked paprika

– Salt and pepper to taste

– Corn tortillas for serving

– Avocado for garnish

– Fresh cilantro for garnish

– Optional: lime wedges

Steps

1) In the slow cooker, add sweet potatoes, black beans, cumin, smoked paprika, salt, and pepper.

2) Stir to mix well.

3) Cover and cook on low for 4 hours or high for 2 hours until sweet potatoes are tender.

4) Scoop into warm corn tortillas and top with avocado and cilantro. Add a squeeze of lime if you like.

Nutrition (approximate)

– Calories: about 300 per serving

– Protein: 10 g

– Fat: 8 g

– Carbohydrates: 52 g

– Fiber: 12 g

Tips

– Want more heat? Add a diced jalapeño or a dash of chili powder.

– Make a mini taco bar with salsa for extra flavor.

FAQ

– Can I use other beans? Pinto beans or chickpeas work well too.

6. Spinach and Mushroom Risotto

Struggling to find a weeknight meal that is both gluten free and dairy free? This Spinach and Mushroom Risotto proves you can get creamy comfort without dairy. The slow cooker does the hard work, blending earthy mushrooms with fresh spinach into a gentle, rich sauce. You can serve it as a main dish or as a side to your favorite protein. It fits busy kitchens and picky eaters alike. Here is why it works well for weeknights. Arborio rice releases starch to make a velvety sauce. Spinach adds color and nutrients. You can tweak it easily: use veggie stock, skip coconut milk, or add a splash of lemon for brightness.

Here is the full recipe you can cook tonight.

Ingredients

– 1 cup arborio rice

– 4 cups vegetable broth

– 2 cups fresh spinach, chopped

– 1 cup mushrooms, sliced

– 1 onion, diced

– 2 cloves garlic, minced

– Salt and pepper to taste

– Optional: a splash of coconut milk for extra creaminess

Step-by-step instructions

1) In the slow cooker, combine arborio rice, broth, mushrooms, onion, garlic, salt, and pepper.

2) Cover and cook on low for 3 hours.

3) Remove the lid and stir in the spinach. Cook for an additional 30 minutes.

4) If you want extra creaminess, stir in coconut milk now. Serve warm.

Tip: pair this with grilled chicken or fish to make a complete gluten free dairy free meal.

7. Garlic and Herb Roasted Potatoes

Looking for a gluten free, dairy free side that cooks without turning your kitchen into a hot oven? This garlic and herb roasted potatoes in the slow cooker gives you crisp edges and soft centers. The herbs lift flavor, and the garlic adds a warm bite. It fits any main dish and makes weeknights easy.

Recipe Overview

– Servings: 6

– Prep Time: 10 minutes

– Cook Time: 4 hours

– Total Time: 4 hours 10 minutes

– Calories: About 200 per serving

Nutrition Information

– Protein: 4g

– Fat: 7g

– Carbohydrates: 36g

– Fiber: 5g

Ingredients

– 2 lbs baby potatoes, halved

– 4 cloves garlic, minced

– 2 tbsp fresh rosemary, chopped

– 2 tbsp olive oil

– Salt and pepper to taste

Step-by-Step Instructions

1. In a large bowl, combine potatoes, garlic, rosemary, olive oil, salt, and pepper.

2. Toss until the potatoes are well coated.

3. Transfer to the slow cooker.

4. Cover and cook on low for 4 hours or high for 2 hours, until tender and golden.

5. For extra crispiness, uncover the slow cooker for the last 30 minutes.

6. Serve warm.

8. Vegetable and Chickpea Tagine

Craving a warm, easy dinner that fits gluten free and dairy free? This Vegetable and Chickpea Tagine in your crockpot does the work while you relax. Picture peppers, carrots, and zucchini softening in a fragrant tomato sauce, scented with cinnamon and cumin. It fills the house with cozy smells and leaves you full and satisfied.

Here is why this works for a busy week. It you set it up in the morning, you come home to a ready-made meal. It stays hearty without dairy. And it pairs perfectly with quinoa or gluten free couscous.

Complete recipe details

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 6 hours (low) or 3 hours (high)

– Total Time: 6 hours 15 minutes

– Calories: Approximately 300 per serving

Nutrition Information:

– Protein: 12g

– Fat: 5g

– Carbohydrates: 55g

– Fiber: 10g

Ingredients

– 2 cups mixed vegetables (carrots, zucchini, bell peppers)

– 1 can (15 oz) chickpeas, drained and rinsed

– 1 can (14 oz) diced tomatoes

– 1 tsp cinnamon

– 1 tsp cumin

– 1 tsp turmeric

– Salt and pepper to taste

– Optional: 1/4 cup dried apricots, chopped

Instructions

1. In the slow cooker, combine all vegetables, chickpeas, tomatoes, cinnamon, cumin, turmeric, salt, and pepper.

2. Stir well to blend the flavors.

3. Cover and cook on low for 6 hours or high for 3 hours.

4. Serve over quinoa or gluten free couscous.

Tips

– For extra heat, add chili flakes.

– Add dried apricots for a gentle sweetness.

– Leftovers store well in the fridge up to 4 days.

9. Turkey and Sweet Potato Chili

If you want a filling, quick, gluten free and dairy free dinner, this chili is for you. It blends lean turkey with sweet potato for a hearty punch. The beans and tomatoes add fiber and depth, so every bite feels rich. The slow cooker makes this a hands off winner for busy nights.

Turkey and Sweet Potato Chili — Recipe Details

– Servings: 6

– Prep Time: 15 minutes

– Cook Time: 6 hours (low) or 3 hours (high)

– Total Time: 6 hours 15 minutes

– Calories: about 350 per serving

Nutrition Information:

– Protein: 25 g

– Fat: 12 g

– Carbohydrates: 40 g

– Fiber: 8 g

Ingredients:

– 1 lb ground turkey

– 1 large sweet potato, diced

– 1 can (15 oz) black beans, drained and rinsed

– 1 can (14 oz) diced tomatoes

– 1 onion, diced

– 2 cloves garlic, minced

– 1 tbsp chili powder

– Salt and pepper, to taste

Step-by-Step Instructions:

1. In the slow cooker, add ground turkey, sweet potato, black beans, diced tomatoes, onion, garlic, chili powder, salt, and pepper.

2. Stir well to blend the flavors.

3. Cover and cook on low for 6 hours or on high for 3 hours.

4. Serve warm. Top with fresh cilantro or sliced avocado if you like.

Tips and variations:

– For more heat, add jalapeños or a splash of hot sauce.

– This chili stores well for meal prep—refrigerate up to 4 days.

Frequently Asked Questions:

– Can I freeze leftovers? Yes. Freeze in airtight containers for up to 3 months.

10. Zucchini and Tomato Stew

You want a tasty dinner that fits gluten free and dairy free. This gluten free crockpot zucchini and tomato stew uses summer produce and a slow cooker to soften the tomatoes into a rich sauce. It feels light yet satisfying and pairs with rice, quinoa, or shines on its own. The dish stores well and reheats easily, making weeknights simpler. You can swap in bell peppers or carrots if you want extra color and texture. Next steps: follow the recipe below to make it tonight.

Complete Recipe

Ingredients

– 4 zucchinis, sliced

– 4 tomatoes, diced

– 1 onion, diced

– 2 cloves garlic, minced

– 1 tsp dried basil

– Salt and pepper to taste

– Optional: 1 cup cooked beans or lentils for extra protein

– Optional: 14 oz can diced tomatoes for extra sauce

Step-by-step

1. Add zucchinis, tomatoes, onion, garlic, basil, salt, and pepper to the slow cooker.

2. Stir to mix and cover.

3. Cook on low for 4 hours or high for 2 hours until vegetables are tender.

4. Taste and adjust seasoning. Serve warm over rice or quinoa, or enjoy as a stand-alone dish.

Nutrition

– Calories: about 180 per serving

– Protein: 5 g

– Fat: 6 g

– Carbohydrates: 28 g

– Fiber: 4 g

11. Maple Mustard Glazed Salmon

You want a gluten free, dairy free dinner that you can make in the crockpot. This maple mustard glazed salmon fits. It stays moist and flavorful while it cooks. The glaze turns glossy and bright, not sticky in a bad way. Pair it with veggies or a simple salad for a complete weeknight meal.

Ingredients

– 4 salmon fillets

– 1/4 cup maple syrup

– 2 tbsp Dijon mustard

– 1 tbsp olive oil

– Salt and pepper to taste

– Lemon slices for top (optional)

Instructions

1. In a small bowl, whisk maple syrup, Dijon mustard, olive oil, salt, and pepper until smooth.

2. Place salmon fillets in the slow cooker and pour the glaze over them.

3. Cover and cook on low for 3 hours or high for 1.5 hours until the salmon is flaky.

4. Serve with your favorite vegetables or a light salad. For extra zest, add lemon slices on top during cooking.

Tip: If you use frozen salmon, thaw first or add about 30 minutes to the total cook time.

12. Coconut Lentil Curry

Feeling hungry and need a gluten free, dairy free dinner that fills and warms you? This Coconut Lentil Curry in the slow cooker fits that need. It pairs hearty lentils with creamy coconut milk and fragrant spices. It works for vegans and meat lovers alike. Serve over rice for a complete meal.

Recipe Details

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 6 hours

– Total Time: 6 hours 10 minutes

– Calories: About 320 per serving

Nutrition Information

– Protein: 15g

– Fat: 14g

– Carbohydrates: 45g

– Fiber: 10g

Ingredients

– 1 cup dried green or brown lentils, rinsed

– 1 can (13.5 oz) coconut milk

– 1 can (14 oz) diced tomatoes

– 1 onion, diced

– 2 cloves garlic, minced

– 1 tbsp curry powder

– Salt and pepper to taste

Step-by-Step Instructions

1. In the slow cooker, combine lentils, coconut milk, diced tomatoes, onion, garlic, curry powder, salt, and pepper.

2. Stir well to mix.

3. Cover and cook on low for 6 hours or high for 3 hours.

4. Serve over rice or quinoa, garnished with fresh cilantro.

– Add spinach or kale towards the last hour of cooking for extra nutrients.

– Use red lentils for a quicker cooking option!

13. Vegan Mushroom Stroganoff

You want a cozy dinner that fits dairy-free and gluten-free goals. This vegan mushroom stroganoff is the answer for busy nights. Mushrooms lead the dish, and a silky coconut milk sauce brings richness. You can finish with gluten-free pasta or rice, plus a little parsley for color.

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 4 hours

– Total Time: 4 hours 10 minutes

– Calories: About 280 per serving

– Protein: 8g

– Fat: 7g

– Carbohydrates: 45g

– Fiber: 3g

Complete Recipe

Ingredients

– 1 lb mushrooms, sliced

– 1 onion, diced

– 2 cloves garlic, minced

– 1 can (13.5 oz) coconut milk

– 2 tbsp gluten-free soy sauce

– 1 tsp paprika

– Salt and pepper to taste

Steps

1. In the slow cooker, add mushrooms, onion, garlic, coconut milk, soy sauce, paprika, salt, and pepper.

2. Stir well to mix the flavors.

3. Cover and cook on low for 4 hours.

4. Serve over gluten-free pasta or rice. Top with fresh parsley or peas if you like.

14. Savory Garlic Herb Chicken Thighs

Savory Garlic Herb Chicken Thighs are a perfect fit when you want a simple, reliable gluten free and dairy free dinner. You get juicy meat that stays moist in the slow cooker. Garlic, thyme, and olive oil bring a strong aroma without dairy. Serve with roasted vegetables or a crisp salad for a complete meal.

Complete Recipe Details

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 6 hours on low or 3 hours on high

– Total Time: 6 hours 10 minutes

– Calories: ~400 per serving

– Nutrition Information: Protein 30g; Fat 25g; Carbohydrates 2g; Fiber 0g

Ingredients:

– 4 chicken thighs

– 4 cloves garlic, minced

– 2 tbsp fresh thyme, chopped

– 2 tbsp olive oil

– Salt and pepper to taste

Step-by-Step Instructions:

1. In a bowl, mix garlic, thyme, olive oil, salt, and pepper.

2. Rub the mixture all over the chicken thighs.

3. Place in the slow cooker and cover.

4. Cook on low for 6 hours or high for 3 hours until cooked through.

5. Serve warm with your favorite sides.

Tips:

– Sear the chicken in a pan before transferring to the slow cooker for extra color and flavor.

– Use any leftover chicken in salads or wraps throughout the week.

15. Pumpkin Spice Oatmeal

You want a breakfast that is warm, filling, and easy. It must be gluten free and dairy free. This pumpkin spice oatmeal cooked in a crockpot fits. The slow cooker does the heavy lifting, so you wake to flavor, not a long to-do list. It feels cozy on cold mornings and keeps well for quick reheats. Top with nuts or seeds for a crunchy finish.

Complete Recipe

– 2 cups gluten free oats

– 1 can pumpkin puree (15 oz)

– 4 cups unsweetened almond milk

– 1 tsp ground cinnamon

– 1/2 tsp ground nutmeg

– Maple syrup to taste

– Pinch of salt

Instructions

1) In the slow cooker, add oats, pumpkin puree, almond milk, cinnamon, nutmeg, maple syrup, and salt.

2) Stir well to blend all flavors.

3) Cover and cook on low for 6 hours.

4) Stir again. Serve warm and top with chopped nuts, seeds, or a little extra maple syrup.

Tips

– If you use steel-cut oats, cook on low for 7-8 hours.

16. BBQ Pulled Pork Sandwiches

Craving a cozy weeknight meal that fits gluten free and dairy free needs? You want something easy that feeds a crowd. This BBQ pulled pork in the slow cooker delivers tender meat with a bold glaze. The aroma fills your kitchen as the pork braises and the sauce clings to every bite.

Ingredients

– 3 lbs pork shoulder

– 1 cup gluten free BBQ sauce

– 1 onion, sliced

– 1 tsp garlic powder

– Salt and pepper to taste

Instructions

– 1. Rub the pork with salt, pepper and garlic powder, coating all sides.

– 2. Layer the sliced onion in the slow cooker, add the seasoned pork, and pour the BBQ sauce over the top.

– 3. Cook on low for 8 hours or high for 4 hours, until the meat shreds easily.

– 4. Remove the pork, shred with two forks, then stir it back into the sauce.

– 5. Serve on gluten free buns with crunchy coleslaw.

Tips: You can use store bought or homemade sauce. For a touch of sweetness, add pineapple chunks or a splash of apple cider vinegar.

What to expect: The pork stays moist and flavorful. The buns grip the sauce well, making every bite satisfying. Leftovers store nicely in the fridge for up to 4 days or freeze for later meals.

17. Sweet and Sour Chicken

Crave takeout flavor but need a gluten free and dairy free option. This sweet and sour chicken fits. It cooks in a slow cooker while you relax. The glaze stays tangy and glossy and the chicken stays tender. It works great on busy weeknights.

Here is why it helps you. You get big flavor with little effort. Serve it with rice or quinoa for a complete meal. You can add crunch with gentle veggie changes.

Recipe at a glance

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 4 hours on low or 2 hours on high

– Total Time: about 4 hours 15 minutes

– Calories: About 350 per serving

– Protein: 25g

– Fat: 5g

– Carbohydrates: 50g

– Fiber: 2g

Ingredients

– 2 lbs chicken breast, cut into bite-sized pieces

– 1 cup pineapple chunks

– 1 bell pepper, diced

– 1 onion, diced

– 1/2 cup gluten free soy sauce

– 1/4 cup honey

– 1/4 cup apple cider vinegar

– Salt and pepper to taste

– For extra crunch, add chopped carrots or snap peas

– Vegetarian version: use firm tofu instead of chicken

Step-by-Step Instructions

1) In the slow cooker, combine chicken, pineapple, bell pepper, onion, soy sauce, honey, apple cider vinegar, salt, and pepper.

2) Stir to mix well.

3) Cover and cook on low for 4 hours or high for 2 hours.

4) Serve over rice or quinoa.

– Tip: If you want more texture, add the crunchy veggies toward the end.

– Tip: Leftovers taste great the next day and reheat well.

Frequently Asked Questions

– Can I use frozen chicken? Yes. Just add a little extra cooking time.

18. Teriyaki Chicken and Broccoli

You’re looking for a weeknight staple that fits gluten free and dairy free needs. This teriyaki chicken and broccoli makes a tasty, simple crockpot meal you can trust. The slow cooker lets the sauce soak in, while the broccoli stays bright and crisp. Start with easy prep and end with a comforting bowl over rice or quinoa.

Ingredients

– 2 lbs chicken breast, cut into bite-sized pieces

– 2 cups broccoli florets

– 1/2 cup gluten free teriyaki sauce

– 1 onion, sliced

– 2 cloves garlic, minced

– Optional: sesame seeds for topping

Step-by-step instructions

1) Place chicken, broccoli, teriyaki sauce, onion, and garlic in the slow cooker.

2) Stir to coat everything well.

3) Cover and cook on low for 4 hours or on high for 2 hours, until chicken is cooked through and broccoli is tender.

4) Serve over cooked rice or quinoa. Top with sesame seeds if you like.

Tips

– For extra flavor, add a splash of rice vinegar or a pinch of fresh ginger.

– Swap chicken for firm tofu for a vegetarian option.

Healthy weeknight dinners don’t have to be complicated! This gluten free dairy free teriyaki chicken and broccoli is proof that comfort food can be both easy to make and deliciously satisfying.

19. Stuffed Bell Peppers

Want a dinner that is fast, affordable, and gluten free? Stuffed bell peppers from the slow cooker fit the bill. They glow on the table and feel homey. You can set them in the morning and come home to a ready dinner. The crockpot keeps the filling moist and the peppers tender.

Ingredients

– 4 bell peppers (any color)

– 1 cup cooked quinoa

– 1 can (15 oz) black beans, drained and rinsed

– 1 cup corn (frozen or canned)

– 1 tsp cumin

– Salt and pepper to taste

– Optional toppings: avocado, salsa, cilantro

Step-by-step instructions

1. Cut the tops off the peppers and remove seeds.

2. In a bowl, mix quinoa, black beans, corn, cumin, salt, and pepper.

3. Stuff the mixture into each pepper.

4. Stand the peppers upright in the slow cooker.

5. Cover and cook on low for 4 hours.

6. Serve warm, with avocado or salsa if you like.

Nutrition and tips

– Calories: about 300 per serving

– Protein: 12 g; Fat: 4 g; Carbs: 55 g; Fiber: 10 g

– Tip: these freeze well after cooking for quick meals later.

Transform your dinner routine with gluten free dairy free crockpot recipes! Stuffed bell peppers are not just a meal; they’re a colorful, wholesome hug on a plate. Set it and forget it for a cozy family feast!

20. Chicken Tikka Masala

Your weeknights need a meal that fits gluten free and dairy free. You want bold flavor with little prep. A slow cooker makes it easy. This chicken tikka masala cooks in coconut milk and tomatoes, so it stays dairy free and rich in spice.

Here is why it works in your weekly menu. The chicken stays juicy as it braises in warm spices. The sauce blends tangy tomatoes with creamy coconut milk for a silky finish. You can ladle it over rice or gluten-free naan for a complete dinner.

Ingredients

– 2 lbs chicken breast, cut into bite-sized pieces

– 1 can (13.5 oz) coconut milk

– 1 can (14 oz) diced tomatoes

– 2 tbsp tikka masala paste

– 1 onion, diced

Step-by-step Instructions

1) In the slow cooker, add chicken, coconut milk, tomatoes, tikka masala paste, and onion.

2) Stir to combine.

3) Cover and cook on low 6 hours or high 3 hours, until chicken is cooked through.

4) Serve hot with rice or gluten-free naan. Garnish with cilantro if you like, and adjust spice by adding more paste.

Quick tips

– For extra flavor, toast the tikka masala paste in a pan for a minute before adding it to the cooker.

– Leftovers store in the fridge for up to 3 days and reheat gently with a splash of coconut milk.

– Can I swap protein? Yes, shrimp or tofu work too.

21. Cheesy Broccoli and Cauliflower Casserole

Looking for a weeknight dish that stays gluten free and dairy free? This Cheesy Broccoli and Cauliflower Casserole fits that need. The slow cooker keeps flavors bold and textures tender. Coconut milk and nutritional yeast create a cheesy feel without dairy. It works as a side or a cozy main and the whole family can taste the comfort. Here is the complete recipe you can follow.

Ingredients

– 2 cups broccoli florets

– 2 cups cauliflower florets

– 1 can (13.5 oz) coconut milk

– 1 cup nutritional yeast

– 1 tsp garlic powder

– 1/2 tsp onion powder (optional)

– Salt and pepper to taste

– 1/4 cup gluten-free breadcrumbs for topping (optional)

Instructions

1. In a large bowl, mix broccoli, cauliflower, coconut milk, nutritional yeast, garlic powder, onion powder, salt, and pepper until all vegetables are well coated.

2. Transfer the mixture to the slow cooker.

3. Cover and cook on low for 4 hours, or until the broccoli and cauliflower are tender.

4. Stir gently to blend flavors and check seasoning; adjust if needed.

5. If you like a crunchy top, sprinkle gluten-free breadcrumbs on the surface and serve warm.

Make ahead: you can assemble and refrigerate up to 3 days before cooking.

Next steps: gather the ingredients, set the slow cooker, and enjoy a creamy, dairy free, gluten free meal.

22. Thai Green Curry

Running low on gluten free and dairy free dinner ideas? Try this Thai green curry in the slow cooker. It fills your kitchen with a fresh lime scent and a touch of heat. Veggies stay crisp, while coconut milk adds a creamy finish. You do almost nothing and still get a tasty weeknight winner.

This curry brings big flavor with simple steps. It’s easy on your budget and ready when you are. You can boost protein by adding tofu or chickpeas. And you can dial the spice up or down to match your taste.

Recipe Overview

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 6 hours

– Total Time: 6 hours 15 minutes

– Calories: About 350 per serving

Nutrition Information

– Protein: 10g

– Fat: 15g

– Carbohydrates: 45g

– Fiber: 5g

Ingredients

– 1 can (13.5 oz) coconut milk

– 2 tbsp green curry paste

– 2 cups mixed vegetables (bell peppers, zucchini, carrots)

– 1 tbsp gluten free soy sauce

– 1 onion, sliced

– Optional: 1 cup firm tofu, cubed or 1 cup chickpeas

Step-by-Step Instructions

1) In the slow cooker, combine coconut milk, green curry paste, vegetables, soy sauce, and onion.

2) Stir well to mix everything.

3) Cover and cook on low for 6 hours or high for 3 hours.

4) If using tofu or chickpeas, stir in 15 minutes before serving.

5) Serve over rice or gluten-free noodles. If you like more heat, add a bit more curry paste.

Tips

– Swap vegetables to fit what you have on hand, like broccoli or snap peas.

– Taste and adjust salt and spice at the end.

23. Eggplant Parmesan

Craving a cozy Italian dish that fits your gluten free and dairy free plan? This crockpot eggplant parmesan does just that. It gives you warm, comforting flavors without gluten or dairy. The slow cooker makes eggplant tender and the sauce silky while you go about your day. Serve with gluten free pasta or a light salad.

Ingredients

– 2 large eggplants, sliced into 1/4–1/2 inch rounds

– 1 jar gluten-free marinara sauce

– 1 cup almond flour

– 1 teaspoon Italian seasoning

– Salt and pepper to taste

– Optional: nutritional yeast or fresh basil for serving

Instructions

1. Salt eggplant slices and let sit 20 minutes to draw out moisture.

2. Rinse and pat dry.

3. In a shallow bowl, mix almond flour with Italian seasoning, salt, and pepper.

4. Dip each eggplant slice in the coating, pressing gently.

5. Spread a thin layer of sauce in the slow cooker. Layer eggplant and sauce until used; finish with sauce on top.

6. Cover and cook on low 4 hours, until eggplant is tender.

7. Serve with gluten-free pasta or a crisp salad. Top with nutritional yeast or basil if you like.

Nutrition: about 300 calories per serving.

24. Chicken Fajitas

Craving a simple dinner that fits gluten free and dairy free needs? This slow cooker chicken fajitas brings big flavor with little work. You’ll enjoy tender chicken, colorful peppers, and onions, all seasoned with fajita spices. The crockpot handles the cooking, so you can focus on toppings and sides. Serve with gluten free tortillas and dairy free fixes for a lively, family-friendly meal.

Here is why it works in a slow cooker: the low heat keeps the chicken moist, the peppers stay bright, and the spices infuse every bite. It’s easy to tweak and perfect for busy nights. You can double the batch for leftovers or a party.

Recipe Overview

– Servings: 6

– Prep Time: 15 minutes

– Cook Time: 5 hours

– Total Time: 5 hours 15 minutes

– Calories: Approximately 350 per serving

Ingredients

– 3 lbs chicken breast, sliced

– 3 bell peppers, sliced

– 1 onion, sliced

– 2 tbsp gluten free taco seasoning

– Salt and pepper to taste

– Optional: lime juice to brighten before serving

– Gluten free tortillas and dairy free toppings (guacamole, salsa, dairy free sour cream) for serving

Step-by-Step Instructions

1) Place chicken, peppers, onion, taco seasoning, salt, and pepper in the slow cooker.

2) Stir well to coat everything evenly.

3) Cover and cook on low for 5 hours or on high for 3 hours.

4) Stir again, then serve in gluten free tortillas with toppings. Add a splash of lime juice just before serving for some zing.

Tips: You can swap in shrimp or beef for a different flavor formula. Enjoy this easy, hands-off dinner any night of the week.

25. Balsamic Chicken and Veggies

You want a dinner that fits gluten free and dairy free life without turning you into a chef. The crockpot makes it simple. You wake to flavor and come home to a ready meal.

This balsamic chicken and veggies tastes like a treat. The glaze sweetens as it cooks, and the chicken stays juicy. The veggies soften to perfection. Serve it over rice or quinoa for a complete meal that covers protein, fiber, and energy.

Here is why this recipe fits busy weeks. It uses pantry staples and one pot. It scales up for leftovers. It stays gluten free and dairy free without extra work. Nice aroma, easy cleanup, and meals you can count on.

Nutrition at a glance

– Servings: 4

– Prep time: 10 minutes

– Cook time: 6 hours (low) or 3 hours (high)

– Total time: 6 hours 10 minutes

– Calories: About 320 per serving

– Protein: 26g

– Fat: 12g

– Carbohydrates: 20g

– Fiber: 3g

Complete recipe details

Ingredients

– 4 chicken breasts

– 2 cups mixed vegetables (zucchini, bell peppers, carrots)

– 1/2 cup balsamic vinegar

– 2 tbsp olive oil

– Salt and pepper to taste

Step-by-step instructions

1) In the slow cooker, add chicken and mixed vegetables.

2) Drizzle with balsamic vinegar and olive oil, then season with salt and pepper.

3) Stir to coat everything evenly.

4) Cover and cook on low for 6 hours or high for 3 hours.

5) Serve warm over rice or quinoa; garnish with fresh basil if you like.

Tips: feel free to swap in other veggies you love. This keeps the dish flexible and budget-friendly.

Why complicate dinner? With gluten free dairy free crockpot recipes like balsamic chicken and veggies, a delicious meal is just a few pantry staples away. Come home to flavor and comfort—effortlessly!

26. Chickpea and Vegetable Stir Fry

Need a quick, hearty meal that fits gluten free and dairy free? This Chickpea and Vegetable Stir Fry in the slow cooker is a solid choice. It cooks while you go about your day. The chickpeas provide solid protein. Crunchy vegetables keep it bright. A savory sauce brings all the flavors together. Serve over rice or quinoa for a simple, satisfying bowl.

Here is the complete recipe.

Recipe Overview

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 4 hours

– Total Time: 4 hours 10 minutes

– Calories: Approximately 250 per serving

Nutrition Information

– Protein: 10g

– Fat: 5g

– Carbohydrates: 40g

– Fiber: 12g

Ingredients

– 2 cans (15 oz each) chickpeas, drained and rinsed

– 2 cups mixed vegetables (bell peppers, carrots, snap peas)

– 1/4 cup gluten free soy sauce

– 2 tbsp sesame oil

– 2 cloves garlic, minced

– Salt and pepper to taste

Step-by-Step Instructions

1. In the slow cooker, combine chickpeas, mixed vegetables, soy sauce, sesame oil, garlic, salt, and pepper.

2. Stir to blend well.

3. Cover and cook on low for 4 hours or high for 2 hours.

4. Serve warm over rice or quinoa.

Hints: For extra crunch, top with sesame seeds or chopped peanuts. This dish stores well in the fridge for up to 4 days and stays tasty.

Frequently Asked Questions

– Can I use frozen vegetables? Yes, just adjust the cooking time slightly.

27. Lemon Herb Quinoa Salad

Need a light, gluten free, dairy free dish that fits a busy week? This Lemon Herb Quinoa Salad helps you eat well without the fuss. Quinoa has a nutty bite, while lemon and fresh herbs brighten every bite. Cucumber and pepper add crunch, and parsley brings a fresh green note.

Here is the complete recipe you can follow.

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 2 hours

– Total Time: 2 hours 10 minutes

– Calories: About 220 per serving

Ingredients

– 1 cup quinoa, rinsed

– 2 cups vegetable broth

– 1 cucumber, diced

– 1 bell pepper, diced

– 1/4 cup parsley, chopped

– Juice of 1 lemon

– Salt and pepper to taste

Step-by-Step Instructions

1. In the slow cooker, combine quinoa and vegetable broth.

2. Cover and cook on low for 2 hours or until quinoa is cooked.

3. Let it cool slightly, then stir in cucumber, bell pepper, parsley, lemon juice, salt, and pepper.

4. Serve chilled or at room temperature.

Notes

– For added protein, toss in chickpeas or grilled chicken.

– This salad can be made ahead of time and stored in the fridge for up to 3 days.

FAQ

– Can I use other grains? Yes, farro or brown rice would work.

Eating well doesn’t have to be complicated! This Lemon Herb Quinoa Salad is a light, gluten free, dairy free dish, perfect for busy weeks—simple, fresh, and full of flavor in every bite!

28. Creamy Tomato Basil Soup

You want a warm, comforting soup that fits a gluten-free and dairy-free plan. The slow cooker does the hard work, letting tomatoes and basil mingle into a smooth, cozy bowl. This Creamy Tomato Basil Soup brings rich flavor without dairy. You can prep once and enjoy all week.

Complete ingredients

– 2 cans (14 oz each) diced tomatoes

– 1 onion, diced

– 2 garlic cloves, minced

– 1 cup coconut milk

– 1/4 cup fresh basil, chopped

– Salt and pepper to taste

Step-by-step

1) Put tomatoes, onion, garlic, coconut milk, salt, and pepper in the crockpot, then stir to blend.

2) Set the cooker to low and let it cook for 6 hours.

3) Use an immersion blender to smooth the soup, then stir in the basil.

4) Ladle hot soup with gluten-free bread or crackers.

Optional: add a pinch of sugar to balance acidity.

Optional: for more creaminess, pour in a splash of coconut milk at the end.

Storage and serving tips

– Refrigerate leftovers up to 4 days.

– Reheat gently on the stove or in the microwave.

– Freeze for up to 2 months for later meals.

29. Greek Chicken Bowls

Weeknights can feel rushed. You want meals that are simple, gluten free, and dairy free, yet tasty. These Greek Chicken Bowls cook in a slow cooker and bring bright Mediterranean flavors to your table. You get tender chicken, crisp cucumber, juicy tomato, and a creamy tahini drizzle. This dish fits clean eating and stores well for quick lunches. Serve over rice or quinoa for a complete bowl.

Recipe details

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 4 hours

– Total Time: 4 hours 15 minutes

– Calories: About 400 per serving

Nutrition Information

– Protein: 30 g

– Fat: 15 g

– Carbohydrates: 30 g

– Fiber: 5 g

Ingredients

– 2 lbs chicken breast, cut into pieces

– 1 cucumber, diced

– 1 tomato, diced

– 1/4 cup red onion, chopped

– 2 tsp Italian seasoning

– Salt and pepper to taste

– Tahini sauce for drizzling

– Optional: 1/4 cup olives, pitted

Step-by-step Instructions

1. In the slow cooker, add chicken, cucumber, tomato, red onion, Italian seasoning, salt, and pepper.

2. Stir to coat everything with spices and vegetables.

3. Cover and cook on low 4 hours or high 2 hours.

4. Serve in bowls over rice or quinoa, drizzled with tahini sauce.

Tips

– Olives add a true Greek touch; skip feta to stay dairy free.

– This recipe shines as a meal prep option; flavors deepen with time.

Frequently Asked Questions

– Can I use other proteins? Yes, shrimp or tofu can work as well.

30. Chocolate Avocado Mousse

Craving a sweet finish that fits your gluten free and dairy free plan? You want something easy, rich, and satisfying. This Chocolate Avocado Mousse hits the mark. It uses avocado for creaminess and cocoa for bold chocolate flavor; it comes together in minutes and can be chilled ahead for quick treats.

Here are the exact recipe details you can follow.

– Ingredients

– 2 ripe avocados

– 1/2 cup cocoa powder

– 1/4 cup maple syrup

– 1/4 cup almond milk

– 1 tsp vanilla extract

– Pinch of sea salt (optional)

– Steps

1. Scoop the avocados into a blender with cocoa powder, maple syrup, almond milk, vanilla, and salt.

2. Blend until the mix is smooth and creamy.

3. Taste and adjust the sweetness if needed.

4. Spoon into serving cups and chill for at least 30 minutes.

5. Serve cold with fresh berries or nuts.

Tips you can use right away:

– If you only have cacao powder, use it in place of cocoa powder; expect a slightly deeper flavor.

– For a mocha twist, whisk in a tiny amount of espresso powder.

– This mousse will stay good in the fridge for up to 3 days.

Conclusion

These 30 gluten free and dairy free crockpot recipes are not just delicious but also cater to all family members, ensuring everyone can enjoy wholesome meals together.

The slow cooker makes meal prep a breeze, allowing you to spend less time in the kitchen and more time around the table with your loved ones. Start incorporating these recipes into your weekly meal rotation, and you’ll find that comfort food can indeed be healthy too!

Frequently Asked Questions

What Are Some Easy Gluten Free Dairy Free Crockpot Recipes for Busy Weeknights?

If you’re short on time but still want to eat healthy, you’ll love the variety of easy gluten free dairy free crockpot recipes! Dishes like Creamy Coconut Chicken Curry and Quinoa and Black Bean Chili are not only delicious but also require minimal prep. Just toss your ingredients in the crockpot in the morning, and come home to a warm, hearty meal ready for the family!

Can I Meal Prep Using These Gluten Free Dairy Free Crockpot Recipes?

Absolutely! These meal prep crockpot recipes are perfect for cooking in batches. You can make larger portions, store them in the fridge or freezer, and enjoy them throughout the week. Recipes like Vegetable and Chickpea Tagine or Turkey and Sweet Potato Chili make for easy reheating, ensuring your family has a healthy meal ready whenever hunger strikes.

What Are Some Tips for Ensuring My Crockpot Meals Are Both Gluten Free and Dairy Free?

To keep your meals gluten free and dairy free, always check labels on packaged ingredients. Look for gluten-free grains like quinoa or rice, and opt for dairy alternatives like coconut milk or almond milk. Additionally, recipes like Spinach and Mushroom Risotto or Garlic and Herb Roasted Potatoes are naturally free of gluten and dairy, making meal planning a breeze!

How Can I Make These Crockpot Recipes Kid-Friendly?

Making these dairy free dinner ideas appealing to kids can be fun! Get them involved in the cooking process, letting them choose toppings or mix ingredients. Recipes like Sweet Potato and Black Bean Tacos or BBQ Pulled Pork Sandwiches can be customized with their favorite flavors, making healthy eating a family affair that everyone enjoys!

Are These Gluten Free Dairy Free Crockpot Recipes Suitable for Special Diets?

Yes, many of these healthy slow cooker meals cater to various dietary needs, including vegan and paleo diets. Dishes like Coconut Lentil Curry and Chocolate Avocado Mousse are not only gluten and dairy-free but also nourishing and satisfying. Just read through the recipes to ensure they align with specific dietary restrictions!