21 Best Gluten-Free Slow Cooker Recipes for Busy Weeknights
The best slow-cooker meals give you a useful return on a few minutes of preparation. These recipes focus on soups, stews, shredded meats, and beans that handle gentle cooking well. Each recipe gives a low and high setting range, but appliance heat and ingredient size affect the final time. Use the doneness cues in the instructions, especially for meat. Rice and spinach usually go in at the end so they keep a better texture. This collection assumes a 5–6-quart cooker rather than a small lunch-size appliance.
Gluten-free ingredient check: Use labeled gluten-free flour, broth, sauces, spice blends, and tortillas where specified. Choose certified gluten-free oats. Keep utensils and work surfaces free of wheat flour and crumbs. All oven temperatures below are Fahrenheit; timing is a guide, and the stated doneness cue controls.
Before You Start
- Thaw raw meat in the refrigerator before placing it in the cooker. Start cooking promptly after assembling the ingredients.
- Avoid repeatedly lifting the lid; it releases heat and can extend cooking.
- Brown ground meat before adding it. Besides improving texture, this lets you drain excess fat.
- Add pre-cooked rice and delicate greens late. Gluten-free pasta is better cooked separately unless a recipe specifically develops a slow-cooker method.
- Use a thermometer for poultry and give chuck beef enough time to become fork-tender.
Choose a Recipe
- Slow-Cooker Salsa Chicken
- Slow-Cooker Lemon-Oregano Chicken
- Slow-Cooker Beef and Root Vegetable Stew
- Slow-Cooker Beef Chili
- Slow-Cooker White Chicken Chili
- Slow-Cooker Apple Pulled Pork
- Slow-Cooker Barbecue Chicken
- Slow-Cooker Coconut Chicken Curry
- Slow-Cooker Lentil and Vegetable Soup
- Slow-Cooker Chickpea and Sweet Potato Curry
- Slow-Cooker Bean and Vegetable Minestrone
- Slow-Cooker Chicken and Potato Soup
- Slow-Cooker Stuffed Pepper Soup
- Slow-Cooker Turkey Meatballs
- Slow-Cooker Orange-Ginger Chicken
- Slow-Cooker Balsamic Beef
- Slow-Cooker Tomato White Beans
- Slow-Cooker Beef and Cabbage Soup
- Slow-Cooker Apricot Chicken
- Slow-Cooker Split Pea Soup
- Slow-Cooker Beef and Sweet Potato Stew
1. Slow-Cooker Salsa Chicken
Salsa and cumin season chicken with almost no prep. Shred it into the sauce for bowls or tacos.
Yield: 6 servings
Timing: Prep: 15–25 minutes; cook on low: 5–6 hours; high: 3–4 hours
Ingredients
- 2 lb boneless chicken thighs
- 1½ cups gluten-free salsa
- 1 tsp cumin
- ½ tsp salt
Instructions
- Use a 5–6-quart slow cooker. Thaw all raw meat in the refrigerator first; do not start with frozen meat.
- Add chicken, salsa, cumin, and salt to a 5–6-quart slow cooker.
- Cover and cook for the stated time, until vegetables are tender and poultry reaches 165°F. Slow cookers vary; check doneness before serving.
- Shred chicken with two forks and stir into its sauce.
Storage and recipe note: Refrigerate within 2 hours in shallow containers and use within 3–4 days. Reheat to 165°F on the stove or in the microwave, rather than reheating cold food in a slow cooker.
2. Slow-Cooker Lemon-Oregano Chicken
Lemon, olives, and oregano give these thighs a Mediterranean flavor. Add the final lemon juice after cooking for a fresher sauce.
Yield: 6 servings
Timing: Prep: 15–25 minutes; cook on low: 5–6 hours; high: 3–4 hours
Ingredients
- 2 lb boneless chicken thighs
- 1 sliced onion
- ½ cup pitted olives
- ½ cup gluten-free chicken broth
- 2 minced garlic cloves
- 1 tsp oregano
- ½ tsp salt
- 2 tbsp lemon juice
Instructions
- Use a 5–6-quart slow cooker. Thaw all raw meat in the refrigerator first; do not start with frozen meat.
- Place onion in the cooker and add chicken, olives, broth, garlic, oregano, and salt.
- Cover and cook for the stated time, until vegetables are tender and poultry reaches 165°F. Slow cookers vary; check doneness before serving.
- Stir in lemon juice and serve with the onions and olives.
Storage and recipe note: Refrigerate within 2 hours in shallow containers and use within 3–4 days. Reheat to 165°F on the stove or in the microwave, rather than reheating cold food in a slow cooker.
3. Slow-Cooker Beef and Root Vegetable Stew
Beef becomes fork-tender while potatoes and carrots absorb the broth. Cut the vegetables fairly large so they hold their shape.
Yield: 6 servings
Timing: Prep: 15–25 minutes; cook on low: 8–9 hours; high: 5–6 hours
Ingredients
- 2 lb beef chuck, in 1½-inch cubes
- 1 lb potatoes, in 1-inch cubes
- 3 carrots, in 1-inch pieces
- 1 chopped onion
- 3 cups gluten-free beef broth
- 2 tbsp tomato paste
- 1 tsp thyme
- ¾ tsp salt
- ¼ tsp pepper
Instructions
- Use a 5–6-quart slow cooker. Thaw all raw meat in the refrigerator first; do not start with frozen meat.
- Put beef, potatoes, carrots, onion, broth, tomato paste, thyme, salt, and pepper into the cooker; stir.
- Cover and cook for the stated time, until vegetables are tender and meat is fully cooked and fork-tender. Slow cookers vary; check doneness before serving.
- Break apart one beef cube with a fork to check tenderness. Serve with the vegetables and broth.
Storage and recipe note: Refrigerate within 2 hours in shallow containers and use within 3–4 days. Reheat to 165°F on the stove or in the microwave, rather than reheating cold food in a slow cooker.
4. Slow-Cooker Beef Chili
Browning the beef first gives this chili a better texture. Beans and tomatoes then simmer into a thick, spoonable dinner.
Yield: 6 servings
Timing: Prep: 15–25 minutes; cook on low: 6–7 hours; high: 3–4 hours
Ingredients
- 1½ lb ground beef
- 2 cans kidney beans, 15 oz each, drained
- 1 can crushed tomatoes, 28 oz
- 1 diced onion
- 1 cup gluten-free beef broth
- 1 tbsp gluten-free chili powder
- 2 tsp cumin
- ¾ tsp salt
Instructions
- Use a 5–6-quart slow cooker. Thaw all raw meat in the refrigerator first; do not start with frozen meat.
- Brown beef and onion in a skillet 8–10 minutes to 160°F. Drain excess fat, then add to cooker with beans, tomatoes, broth, spices, and salt.
- Cover and cook for the stated time, until vegetables are tender and meat is fully cooked and fork-tender. Slow cookers vary; check doneness before serving.
- Stir well and serve. If needed, thicken with 20 minutes on high with lid ajar, only if your cooker permits it.
Storage and recipe note: Refrigerate within 2 hours in shallow containers and use within 3–4 days. Reheat to 165°F on the stove or in the microwave, rather than reheating cold food in a slow cooker.
5. Slow-Cooker White Chicken Chili
White beans give this chili body without cream. Mash a portion of the beans at the end for a thicker broth.
Yield: 6 servings
Timing: Prep: 15–25 minutes; cook on low: 5–6 hours; high: 3–4 hours
Ingredients
- 2 lb boneless chicken breasts
- 2 cans white beans, 15 oz each, drained
- 3 cups gluten-free chicken broth
- 1 diced onion
- 1 can green chiles, 4 oz
- 2 tsp cumin
- ½ tsp oregano
- ½ tsp salt
- 2 tbsp lime juice
Instructions
- Use a 5–6-quart slow cooker. Thaw all raw meat in the refrigerator first; do not start with frozen meat.
- Add chicken, beans, broth, onion, chiles, cumin, oregano, and salt to the cooker.
- Cover and cook for the stated time, until vegetables are tender and poultry reaches 165°F. Slow cookers vary; check doneness before serving.
- Shred chicken, mash about ½ cup beans against the pot, and stir in lime juice.
Storage and recipe note: Refrigerate within 2 hours in shallow containers and use within 3–4 days. Reheat to 165°F on the stove or in the microwave, rather than reheating cold food in a slow cooker.
6. Slow-Cooker Apple Pulled Pork
Apples melt into the juices around pork shoulder. A little cider vinegar balances the naturally sweet sauce.
Yield: 6 servings
Timing: Prep: 15–25 minutes; cook on low: 8–10 hours; high: 5–6 hours
Ingredients
- 3 lb boneless pork shoulder
- 2 cored chopped apples
- 1 sliced onion
- ½ cup gluten-free chicken broth
- 2 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp pepper
Instructions
- Use a 5–6-quart slow cooker. Thaw all raw meat in the refrigerator first; do not start with frozen meat.
- Place onion and apples in cooker. Rub pork with paprika, salt, and pepper; add with broth and vinegar.
- Cover and cook for the stated time, until vegetables are tender and meat is fully cooked and fork-tender. Slow cookers vary; check doneness before serving.
- Remove pork, discard excess fat, and shred. Skim fat from juices, then mix enough juice into pork to moisten.
Storage and recipe note: Refrigerate within 2 hours in shallow containers and use within 3–4 days. Reheat to 165°F on the stove or in the microwave, rather than reheating cold food in a slow cooker.
7. Slow-Cooker Barbecue Chicken
A labeled gluten-free barbecue sauce makes this an easy sandwich filling. The chicken stays moist when shredded back into the cooking liquid.
Yield: 6 servings
Timing: Prep: 15–25 minutes; cook on low: 5–6 hours; high: 3–4 hours
Ingredients
- 2 lb boneless chicken thighs
- 1 cup gluten-free barbecue sauce
- 1 sliced onion
- ¼ cup water
- 1 tbsp apple cider vinegar
- ½ tsp smoked paprika
Instructions
- Use a 5–6-quart slow cooker. Thaw all raw meat in the refrigerator first; do not start with frozen meat.
- Add onion, chicken, barbecue sauce, water, vinegar, and paprika to cooker.
- Cover and cook for the stated time, until vegetables are tender and poultry reaches 165°F. Slow cookers vary; check doneness before serving.
- Shred chicken and stir into sauce. Serve on gluten-free buns or over baked potatoes.
Storage and recipe note: Refrigerate within 2 hours in shallow containers and use within 3–4 days. Reheat to 165°F on the stove or in the microwave, rather than reheating cold food in a slow cooker.
8. Slow-Cooker Coconut Chicken Curry
Coconut milk and tomatoes form a gentle curry sauce. Spinach goes in late so it keeps its color.
Yield: 6 servings
Timing: Prep: 15–25 minutes; cook on low: 5–6 hours; high: 3–4 hours
Ingredients
- 2 lb boneless chicken thighs, in large pieces
- 1 can coconut milk, 13.5 oz
- 1 can diced tomatoes, 14.5 oz
- 1 diced onion
- 1 tbsp gluten-free curry powder
- 1 tbsp grated ginger
- ¾ tsp salt
- 4 cups spinach
Instructions
- Use a 5–6-quart slow cooker. Thaw all raw meat in the refrigerator first; do not start with frozen meat.
- Mix chicken, coconut milk, tomatoes, onion, curry powder, ginger, and salt in cooker.
- Cover and cook for the stated time, until vegetables are tender and poultry reaches 165°F. Slow cookers vary; check doneness before serving.
- Stir in spinach, cover, and cook 10 minutes more until wilted.
Storage and recipe note: Refrigerate within 2 hours in shallow containers and use within 3–4 days. Reheat to 165°F on the stove or in the microwave, rather than reheating cold food in a slow cooker.
9. Slow-Cooker Lentil and Vegetable Soup
Brown lentils keep their shape through a long simmer. This soup is a useful meatless meal for a day when cooking time is limited.
Yield: 6 servings
Timing: Prep: 15–25 minutes; cook on low: 7–8 hours; high: 4–5 hours
Ingredients
- 1½ cups dry brown lentils, rinsed
- 3 chopped carrots
- 2 chopped celery stalks
- 1 diced onion
- 6 cups gluten-free vegetable broth
- 1 tsp cumin
- ¾ tsp salt
- 2 tbsp lemon juice
Instructions
- Use a 5–6-quart slow cooker. Thaw all raw meat in the refrigerator first; do not start with frozen meat.
- Add lentils, carrots, celery, onion, broth, cumin, and salt to cooker.
- Cover and cook for the stated time, until vegetables are tender. Slow cookers vary; check doneness before serving.
- Check that lentils are tender, then stir in lemon juice. Thin with hot water if needed.
Storage and recipe note: Refrigerate within 2 hours in shallow containers and use within 3–4 days. Reheat to 165°F on the stove or in the microwave, rather than reheating cold food in a slow cooker.
10. Slow-Cooker Chickpea and Sweet Potato Curry
Sweet potatoes soften into a creamy coconut sauce. Canned chickpeas make this a low-prep vegetarian dinner.
Yield: 6 servings
Timing: Prep: 15–25 minutes; cook on low: 6–7 hours; high: 3–4 hours
Ingredients
- 2 cans chickpeas, 15 oz each, drained
- 2 sweet potatoes, in 1-inch cubes
- 1 can coconut milk, 13.5 oz
- 1 cup gluten-free vegetable broth
- 1 diced onion
- 1 tbsp gluten-free curry powder
- ¾ tsp salt
- 2 tbsp lime juice
Instructions
- Use a 5–6-quart slow cooker. Thaw all raw meat in the refrigerator first; do not start with frozen meat.
- Combine chickpeas, sweet potatoes, coconut milk, broth, onion, curry powder, and salt in cooker.
- Cover and cook for the stated time, until vegetables are tender. Slow cookers vary; check doneness before serving.
- Stir gently to keep potatoes intact. Add lime juice just before serving.
Storage and recipe note: Refrigerate within 2 hours in shallow containers and use within 3–4 days. Reheat to 165°F on the stove or in the microwave, rather than reheating cold food in a slow cooker.
11. Slow-Cooker Bean and Vegetable Minestrone
Rice replaces pasta in this vegetable soup. Cooked rice goes in late so it does not become soft during the long simmer.
Yield: 6 servings
Timing: Prep: 15–25 minutes; cook on low: 6–7 hours; high: 3–4 hours, plus finishing time
Ingredients
- 2 cans white beans, 15 oz each, drained
- 1 can diced tomatoes, 28 oz
- 2 chopped carrots
- 2 chopped celery stalks
- 1 diced onion
- 4 cups gluten-free vegetable broth
- 1 tsp oregano
- ¾ tsp salt
- 2 cups cooked rice
- 2 cups spinach
Instructions
- Use a 5–6-quart slow cooker. Thaw all raw meat in the refrigerator first; do not start with frozen meat.
- Add beans, tomatoes, carrots, celery, onion, broth, oregano, and salt to cooker.
- Cover and cook for the stated time, until vegetables are tender. Slow cookers vary; check doneness before serving.
- Add rice and spinach for the final 20–30 minutes on high, until soup reaches 165°F.
Storage and recipe note: Refrigerate within 2 hours in shallow containers and use within 3–4 days. Reheat to 165°F on the stove or in the microwave, rather than reheating cold food in a slow cooker.
12. Slow-Cooker Chicken and Potato Soup
Potatoes make a comforting substitute for noodles. Add the chicken whole and shred it after it is fully cooked.
Yield: 6 servings
Timing: Prep: 15–25 minutes; cook on low: 6–7 hours; high: 3–4 hours
Ingredients
- 2 lb boneless chicken breasts
- 1 lb diced potatoes
- 3 sliced carrots
- 2 sliced celery stalks
- 1 diced onion
- 5 cups gluten-free chicken broth
- 1 tsp thyme
- ¾ tsp salt
- ¼ tsp pepper
Instructions
- Use a 5–6-quart slow cooker. Thaw all raw meat in the refrigerator first; do not start with frozen meat.
- Place chicken, vegetables, broth, thyme, salt, and pepper in cooker.
- Cover and cook for the stated time, until vegetables are tender and poultry reaches 165°F. Slow cookers vary; check doneness before serving.
- Remove and shred chicken, return to soup, and stir. Check potatoes are tender.
Storage and recipe note: Refrigerate within 2 hours in shallow containers and use within 3–4 days. Reheat to 165°F on the stove or in the microwave, rather than reheating cold food in a slow cooker.
13. Slow-Cooker Stuffed Pepper Soup
This soup keeps the flavor of stuffed peppers while skipping the filling step. Cooked rice is added at the end to preserve its texture.
Yield: 6 servings
Timing: Prep: 15–25 minutes; cook on low: 6–7 hours; high: 3–4 hours, plus finishing time
Ingredients
- 1½ lb ground turkey
- 3 diced bell peppers
- 1 diced onion
- 1 can crushed tomatoes, 28 oz
- 3 cups gluten-free chicken broth
- 1 tsp oregano
- ¾ tsp salt
- 2 cups cooked rice
Instructions
- Use a 5–6-quart slow cooker. Thaw all raw meat in the refrigerator first; do not start with frozen meat.
- Brown turkey in a skillet 8–10 minutes to 165°F. Add to cooker with peppers, onion, tomatoes, broth, oregano, and salt.
- Cover and cook for the stated time, until vegetables are tender and poultry reaches 165°F. Slow cookers vary; check doneness before serving.
- Stir in rice and heat on high 20–30 minutes until soup reaches 165°F.
Storage and recipe note: Refrigerate within 2 hours in shallow containers and use within 3–4 days. Reheat to 165°F on the stove or in the microwave, rather than reheating cold food in a slow cooker.
14. Slow-Cooker Turkey Meatballs
A short oven bake firms these meatballs before they enter the sauce. They stay tender during the gentle simmer.
Yield: 6 servings
Timing: Prep: 15–25 minutes; cook on low: 4–5 hours; high: 2–3 hours, plus 12-minute prebake
Ingredients
- 1½ lb ground turkey
- 1 egg
- ¼ cup almond flour
- ½ tsp salt
- 1 tsp oregano
- 3 cups gluten-free marinara
Instructions
- Use a 5–6-quart slow cooker. Thaw all raw meat in the refrigerator first; do not start with frozen meat.
- Mix turkey, egg, almond flour, salt, and oregano. Form 18 balls and bake on parchment at 400°F for 12 minutes. Immediately transfer to cooker with marinara.
- Cover and cook for the stated time, until vegetables are tender and poultry reaches 165°F. Slow cookers vary; check doneness before serving.
- Confirm meatballs reach 165°F and serve three per person with gluten-free pasta or vegetables.
Storage and recipe note: Refrigerate within 2 hours in shallow containers and use within 3–4 days. Reheat to 165°F on the stove or in the microwave, rather than reheating cold food in a slow cooker.
15. Slow-Cooker Orange-Ginger Chicken
Orange juice gives the sauce a mild sweetness. A cornstarch slurry thickens it after the chicken is cooked.
Yield: 6 servings
Timing: Prep: 15–25 minutes; cook on low: 5–6 hours; high: 3–4 hours, plus finishing time
Ingredients
- 2 lb boneless chicken thighs
- ½ cup orange juice
- ¼ cup gluten-free coconut aminos
- 1 tbsp grated ginger
- 2 minced garlic cloves
- 1 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Use a 5–6-quart slow cooker. Thaw all raw meat in the refrigerator first; do not start with frozen meat.
- Place chicken, orange juice, coconut aminos, ginger, and garlic in cooker.
- Cover and cook for the stated time, until vegetables are tender and poultry reaches 165°F. Slow cookers vary; check doneness before serving.
- Mix cornstarch with cold water. Stir into juices and cook on high 15–20 minutes until thick. Serve sliced or shredded.
Storage and recipe note: Refrigerate within 2 hours in shallow containers and use within 3–4 days. Reheat to 165°F on the stove or in the microwave, rather than reheating cold food in a slow cooker.
16. Slow-Cooker Balsamic Beef
Balsamic vinegar enriches a tomato-based braising liquid. Chuck roast becomes tender enough to pull apart with a fork.
Yield: 6 servings
Timing: Prep: 15–25 minutes; cook on low: 8–9 hours; high: 5–6 hours
Ingredients
- 2½ lb beef chuck roast
- 1 sliced onion
- 1 can diced tomatoes, 14.5 oz
- ½ cup gluten-free beef broth
- ¼ cup gluten-free balsamic vinegar
- 2 minced garlic cloves
- 1 tsp rosemary
- ¾ tsp salt
- ¼ tsp pepper
Instructions
- Use a 5–6-quart slow cooker. Thaw all raw meat in the refrigerator first; do not start with frozen meat.
- Place onion in cooker, add beef, then tomatoes, broth, vinegar, garlic, rosemary, salt, and pepper.
- Cover and cook for the stated time, until vegetables are tender and meat is fully cooked and fork-tender. Slow cookers vary; check doneness before serving.
- Shred beef and stir into the cooking liquid. Skim excess fat before serving.
Storage and recipe note: Refrigerate within 2 hours in shallow containers and use within 3–4 days. Reheat to 165°F on the stove or in the microwave, rather than reheating cold food in a slow cooker.
17. Slow-Cooker Tomato White Beans
Canned beans absorb the flavor of herbs and tomatoes during a short slow-cooker simmer. Serve with rice or gluten-free toast.
Yield: 6 servings
Timing: Prep: 15–25 minutes; cook on low: 4–5 hours; high: 2–3 hours
Ingredients
- 3 cans white beans, 15 oz each, drained
- 1 can crushed tomatoes, 28 oz
- 1 diced onion
- ½ cup gluten-free vegetable broth
- 2 tbsp olive oil
- 2 minced garlic cloves
- 1 tsp oregano
- ½ tsp salt
- 3 cups spinach
Instructions
- Use a 5–6-quart slow cooker. Thaw all raw meat in the refrigerator first; do not start with frozen meat.
- Combine beans, tomatoes, onion, broth, oil, garlic, oregano, and salt in cooker.
- Cover and cook for the stated time, until vegetables are tender. Slow cookers vary; check doneness before serving.
- Add spinach and cook covered 10 minutes more. Stir and divide into six portions.
Storage and recipe note: Refrigerate within 2 hours in shallow containers and use within 3–4 days. Reheat to 165°F on the stove or in the microwave, rather than reheating cold food in a slow cooker.
18. Slow-Cooker Beef and Cabbage Soup
Shredded cabbage gives this beef soup generous volume. Browned ground beef adds flavor without an expensive cut of meat.
Yield: 6 servings
Timing: Prep: 15–25 minutes; cook on low: 6–7 hours; high: 3–4 hours
Ingredients
- 1½ lb ground beef
- 6 cups shredded cabbage
- 2 chopped carrots
- 1 diced onion
- 1 can diced tomatoes, 28 oz
- 4 cups gluten-free beef broth
- 1 tsp paprika
- ¾ tsp salt
Instructions
- Use a 5–6-quart slow cooker. Thaw all raw meat in the refrigerator first; do not start with frozen meat.
- Brown beef in a skillet to 160°F, about 8–10 minutes. Transfer to cooker with cabbage, carrots, onion, tomatoes, broth, paprika, and salt.
- Cover and cook for the stated time, until vegetables are tender and meat is fully cooked and fork-tender. Slow cookers vary; check doneness before serving.
- Stir and check vegetables are tender. Taste the broth before serving.
Storage and recipe note: Refrigerate within 2 hours in shallow containers and use within 3–4 days. Reheat to 165°F on the stove or in the microwave, rather than reheating cold food in a slow cooker.
19. Slow-Cooker Apricot Chicken
Dried apricots and cinnamon give chicken a warm flavor. Cumin and broth keep the sauce firmly savory.
Yield: 6 servings
Timing: Prep: 15–25 minutes; cook on low: 5–6 hours; high: 3–4 hours
Ingredients
- 2 lb boneless chicken thighs
- 3 sliced carrots
- 1 sliced onion
- ½ cup chopped dried apricots
- 1 cup gluten-free chicken broth
- 1 tsp cumin
- ½ tsp cinnamon
- ¾ tsp salt
- 2 tbsp lemon juice
Instructions
- Use a 5–6-quart slow cooker. Thaw all raw meat in the refrigerator first; do not start with frozen meat.
- Add chicken, carrots, onion, apricots, broth, cumin, cinnamon, and salt to cooker.
- Cover and cook for the stated time, until vegetables are tender and poultry reaches 165°F. Slow cookers vary; check doneness before serving.
- Stir in lemon juice. Serve chicken with the vegetables and fruit in the sauce.
Storage and recipe note: Refrigerate within 2 hours in shallow containers and use within 3–4 days. Reheat to 165°F on the stove or in the microwave, rather than reheating cold food in a slow cooker.
20. Slow-Cooker Split Pea Soup
Split peas break down into a thick soup as they cook. Smoked paprika gives a savory note without needing ham.
Yield: 6 servings
Timing: Prep: 15–25 minutes; cook on low: 8–9 hours; high: 4–5 hours
Ingredients
- 1½ cups dry split peas, rinsed
- 3 diced carrots
- 2 diced celery stalks
- 1 diced onion
- 6 cups gluten-free vegetable broth
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ¾ tsp salt
- ¼ tsp pepper
Instructions
- Use a 5–6-quart slow cooker. Thaw all raw meat in the refrigerator first; do not start with frozen meat.
- Add split peas, vegetables, broth, oil, paprika, salt, and pepper to cooker.
- Cover and cook for the stated time, until vegetables are tender. Slow cookers vary; check doneness before serving.
- Stir vigorously to break down peas once soft. Add hot water if the soup is too thick.
Storage and recipe note: Refrigerate within 2 hours in shallow containers and use within 3–4 days. Reheat to 165°F on the stove or in the microwave, rather than reheating cold food in a slow cooker.
21. Slow-Cooker Beef and Sweet Potato Stew
Sweet potatoes balance the rich flavor of chuck beef. Large chunks hold up better than small dice during the long cook.
Yield: 6 servings
Timing: Prep: 15–25 minutes; cook on low: 8–9 hours; high: 5–6 hours
Ingredients
- 2 lb beef chuck cubes
- 2 sweet potatoes, in 1½-inch chunks
- 1 diced onion
- 1 can diced tomatoes, 14.5 oz
- 2 cups gluten-free beef broth
- 1 tsp cumin
- 1 tsp smoked paprika
- ¾ tsp salt
Instructions
- Use a 5–6-quart slow cooker. Thaw all raw meat in the refrigerator first; do not start with frozen meat.
- Put beef, sweet potatoes, onion, tomatoes, broth, cumin, paprika, and salt in cooker.
- Cover and cook for the stated time, until vegetables are tender and meat is fully cooked and fork-tender. Slow cookers vary; check doneness before serving.
- Check beef is fork-tender; gently stir so potatoes stay in pieces. Serve in deep bowls.
Storage and recipe note: Refrigerate within 2 hours in shallow containers and use within 3–4 days. Reheat to 165°F on the stove or in the microwave, rather than reheating cold food in a slow cooker.
Frequently Asked Questions
Can I start with frozen chicken?
Thaw it in the refrigerator first. These cooking times are intended for thawed ingredients.
Why is my beef still tough?
Chuck contains connective tissue that needs time to soften. If the cooker is hot and the meat is fully cooked but tough, continue cooking until a fork separates it easily.
Can I reheat the leftovers in the slow cooker?
Reheat cold leftovers rapidly on the stove or in the microwave to 165°F. A slow cooker is better used to hold already-hot food.
Make the Collection Work for Your Week
Pick the recipes that fit your schedule, check your pantry against their measured ingredients, and prepare only the components that will keep well. Label leftovers with the cooking date. Refrigerate perishable foods within 2 hours, or within 1 hour when the surrounding temperature is above 90°F. Keep the refrigerator at 40°F or below. Follow each recipe’s shorter storage limit where one is given; reheating does not rescue food that was stored unsafely.
Cooking and storage reference: FoodSafety.gov safe cooking temperatures and cold food storage chart.
