Category: Gluten Free

Crockpot Taco Soup

  • 1(16 ounce) can white beans or (16 ounce) can kidney beans
  • 1(11 ounce) can niblet corn
  • 1(11 ounce) can Rotel tomatoes & chilies
  • 1(28 ounce) can diced tomatoes
  • 1(4 ounce) can diced green chilies
  • 1(1 1/4 ounce) envelope taco seasoning mix (can get gluten-free version if needed)
  • 1(1 ounce) envelope Hidden Valley® Original Ranch® Dressing and Seasoning Mix (Check to make sure it is still gluten-free)
  • 1lb cooked shredded chicken, ground beef or 1 lb any meat

Add all ingredients to slow cooker. Cook on high for 2 hours or low for 4 hours. Serve with avocado, sour cream, cheese, chips,etc.

Crockpot Beef Stew (freezer to crock)

Crock Pot Freezer Meals: Hearty Beef Stew

January 29, 2014 by Amy Arndt 3 Comments

Crock Pot Freezer Meals such as Hearty Beef stew are great to have ready to go on those busy days you don’t have time to cook.   Just grab it out of the freezer, dump it into a crock pot, and let it cook away.

Beef Stew is an all-time comfort food that goes great on those cold fall and winter days.

Assembly:

First, I took a gallon freezer bag and wrote the cooking instructions and what to serve it with directly on the bag with a black Sharpie.

Crock Pot Freezer Meals: Hearty Beef Stew

  • 1 lb. stew meat, cubed
  • 1 small-medium white onion, chopped
  • 2-3 stalks celery, chopped
  • 30 baby carrots, cut into chunks
  • 1 c. frozen peas
  • 8 baby red potatoes, cubed
  • 1 (14.5 oz.) can diced tomatoes, undrained

Hearty Beef Stew sauce:

  • 1 (8 oz) can tomato sauce
  • 1 (6 oz.) can tomato paste
  • 1 clove garlic, minced
  • 1 tsp. garlic and herb seasoning
  • 1/8 tsp. pepper
  • 1 Tbsp. beef bullion

*Divide all ingredients into 2 large freezer bags and freeze (write instructions on bag – Add 1-2 cups water. Cook on high for 3-4 hours or low for 6-8)

Defrost overnight. Dump in crockpot. Add 1-2 cups water. Cook on high for 3-4 hours or low for 6-8.

Crockpot Bourbon Chicken

  • Season the chicken thighs with salt & pepper on both sides and place them in the bottom of the crockpot.
  • In a medium bowl add the bourbon, brown sugar, soy sauce, and garlic. Stir well to combine. Pour over the chicken in the crockpot.
  • Cover with the lid and cook on low for 4 hours or high for 3 hours.
  • Add the cornstarch and water in a small bowl and whisk until combined. Whisk the cornstarch slurry into the sauce 30 minutes before the chicken is done cooking. This will thicken the sauce.
  • Enjoy the chicken over rice and garnish with green onions.

Crockpot Honey Garlic Chicken

(I haven’t made this one yet)

1 1/2 to 2 pounds boneless, skinless chicken thighs (4 or one thigh per family member)
3 garlic cloves, smashed and chopped
1 teaspoon dried basil
1/2 cup  soy sauce (La Choy or Tamari wheat-free are gluten free)
1/2 cup ketchup
1/3 cup honey


The Directions.

Use a 4-quart slow cooker (if using a 6-quart, this will cook faster. Check after 3 hours on high, 5 hours on low).
Put the chicken into your cooker. In a small bowl, combine the rest of the ingredients, then pour evenly over the top.
Cook on low for 6 hours or high for 3-4 (I’d go with low—).
Serve with basmati rice and steamed or roasted vegetables.

Crockpot Coq a Vin

6 to 8 chicken thighs

6 slices cooked and crumbled bacon

8 ounces sliced baby portobella mushrooms1 cup baby carrots

1 chopped yellow onion

3 cloves chopped or minced garlic

1/2 teaspoon black pepper

1/2 teaspoon kosher salt

1/2 cup chicken broth

1 1/2 cup cheap red wine 

2 large fresh thyme sprigs

Dump the chicken into your crockpot and start layering in the rest of the ingredients.

Cover and cook on low for 6-8 hours.

https://www.ayearofslowcooking.com/2008/07/crockpot-coq-au-vin-recipe.html

Crockpot buffalo chicken dip

–1 1/2 cups shredded or diced cooked chicken (can also used canned chicken)

–2 cups blue cheese salad dressing (or ranch)

–1/4-1/2 cup tabasco sauce (I use Franks buffalo sauce instead)

–1 1/2 cups shredded cheddar cheese (I like to also add blue cheese crumbles and then top with cheddar)

The Directions:

–dump everything into a small crockpot (or put an oven-safe dish into a large crockpot filled with ingredients)

–stir to combine

–cook on high 1-2 hours, or until cheese is completely melted and flavors are melded. Take care not to over-cook, or the salad dressing might separate.
–taste. if you want it spicier, add more tobasco. if you want it to taste more mild, add more dressing.

https://www.ayearofslowcooking.com/2008/02/crockpot-buffalo-wing-dip.html

CrockPot Brown Sugar Chicken Recipe

(I haven’t tried this one yet)

12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves
1 cup brown sugar (it’s okay. you can brush your teeth after.)
1/4 cup lemon-lime soda (stay with me…)
2/3 cup vinegar (I used white wine, but think regular white would be fine)
3 cloves smashed and chopped garlic
2 tablespoons soy sauce (La Choy and Tamari wheat free are GF)
1 teaspoon ground black pepper

The Directions.

Use a 4 quart crockpot for this recipe.

Plop the chicken into your crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!

Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.

Serve over a bowl of white rice with a ladle full of the broth.

https://www.ayearofslowcooking.com/2008/08/crockpot-brown-sugar-chicken-recipe.html

Basil Chicken with Feta Slow Cooker Recipe

(I haven’t tried this one yet)

2 pounds chicken thighs (mine were boneless, skinless)

1 (14.5-ounce) can fire roasted tomatoes

1 (14.5-ounce) can garbanzo beans, drained and rinsed

1/2 cup pitted green olives
1/4 cup tightly packed basil leaves

8 ounces crumbled feta cheese

The Directions.

Use a 4-quart slow cooker (I used this one). Place the chicken into the bottom of your cooker, and add the entire can of tomatoes, and toss in the rinsed garbanzo beans. Sprinkle on green olives, add the basil leaves(I left my leaves whole) and crumble on the feta cheese. Cover, and cook on low for 6-7 hours, or on high for about 3 hours.

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