Gluten-Free Recipes

Slow Cooker Steak and Mushrooms

This slow cooker steak and mushrooms is one of those set it and forget it crockpot recipes that makes weeknight dinners so much easier. I love that you can throw everything in the slow cooker in the morning and come home to a hot, tender, flavorful meal that is completely gluten free, dairy free, and keto friendly. No canned soup required!

It's just simple whole ingredients that create the most delicious savory sauce.

a white serving platter of slow cooker steak and mushrooms next to a small bowl of coarse salt.

The steak comes out incredibly tender after slow cooking all day and the mushrooms and onions soak up all of that amazing flavor from the sauce. I like to serve this over mashed potatoes so the sauce soaks right in, but it is equally good over rice or with roasted vegetables on the side.

This is the kind of recipe that makes people think you spent all day in the kitchen when really your slow cooker did all the work.

If you are looking for more slow cooker recipes you might also enjoy my Cheesy Slow Cooker Creamed Corn, this Slow Cooker Hawaiin Pork Tenderloin, my Slow Cooker Meatloaf, this Slow Cooker Barbecue Meatballs or my Gluten Free Slow Cooker Lasagna Soup recipes.

You can find all my meal recipes here: Gluten Free Meal Recipes

a white serving platter of slow cooker steak and mushrooms.

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Why You'll Love This Recipe

Set it in the morning and come home to a hot, tender dinner
Gluten free, dairy free, and keto friendly
No canned soup required, just simple whole ingredients
Delicious over mashed potatoes, rice, or roasted vegetables

Ingredient Notes

Any fresh mushroom works well here, sliced white button, baby bella, or cremini are all great options depending on what you have on hand.

Substitutions

Chuck Steak - instead of round steak you can use chuck steak or a mixture of both
White Onion - you can replace the yellow onion with a white onion
Gravy - if you would like to make gravy with the leftover juices in the slow cooker take ½ cup of the liquid and stir in 1 tablespoon cornstarch. Pour the mixture back into the slow cooker and stir to thicken.

Storage and Freezing

Store the leftovers in an air tight container in the refrigerator for up to 5 days.

To reheat put the steak on a plate and cover with a damp paper towel. Microwave in 30 second intervals until the steak is hot. Reheat the mushrooms and onion together in a bowl in the microwave in 30 second intervals.

This dish also freezes well. Store the cooled steak, mushrooms, and onions in a freezer safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Top Tip

If you have a few extra minutes before starting this recipe try doing a quick sear on the steak in a hot skillet before adding it to the slow cooker. Just 1-2 minutes per side in a little oil adds a beautiful depth of flavor to the finished dish. It is completely optional and the recipe is delicious without it, but it is a great way to elevate the meal when time allows.

Frequently Asked Questions

Can you put raw steak in the slow cooker?

Yes! A slow cooker or crockpot is the perfect way to prepare tender and delicious steak. The internal temperature of the steak should be at least 160 degrees when it is done.

How long does steak take to cook in a crockpot?

This will depend on the thickness of the steaks. Usually you can cook on high for 2-3 hours or on low for 6-8 hours. The internal temperature of the steak should be at least 160 degrees when it is done.

What type of steak is best in a slow cooker?

My favorite steaks to cook in the crockpot are round, sirloin, chuck or skirt steaks. All of these will come out tender and delicious when slow cooked.

Should I sear the steak before putting it in the slow cooker?

You do not have to, and this recipe turns out delicious without that step. However if you have a few extra minutes a quick hard sear in a hot skillet before adding the steak to the crockpot adds a wonderful depth of flavor that you can only get from that browning process.

Just 1-2 minutes per side in a little oil is all it takes. Most weeknights I skip this step and go straight to the slow cooker, but it is a great option when you have the time.

What can I substitute for coconut aminos or soy sauce in this recipe?

Coconut aminos are my first choice in this recipe because they are gluten free and have a slightly sweeter, milder flavor than soy sauce. If you cannot use either coconut aminos or soy sauce you can try liquid aminos as a substitute, but keep in mind they tend to have more sodium so you may want to reduce any additional salt. Tamari is another good gluten free soy sauce alternative that works well in this recipe.

Can I make this without mushrooms?

Yes. If you're not a mushroom fan or don't have any on hand, you can leave them out and the recipe still turns out delicious. The sauce and steak carry plenty of flavor on their own.

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Slow Cooker Steak and Mushrooms

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Elaine VanVleck
Total Time: 6 hours 10 minutes
Yield: 6 servings 1x
Diet: Gluten Free

Print Recipe

Description

This slow cooker steak and mushrooms recipe is an easy gluten free, dairy free, and keto friendly weeknight dinner made without any canned soup. Tender beef sirloin steak slow cooks in a savory sauce of coconut aminos, apple cider vinegar, Worcestershire sauce, and garlic with fresh mushrooms and onion layered on top. Set it in the morning and come home to a hearty, flavorful crockpot meal that is perfect served over mashed potatoes or rice!

Ingredients

Scale

2 pounds Beef Sirloin Steak, cut into 4-6 serving size pieces
¼ cup Brown Sugar
¼ cup Coconut Aminos or Soy Sauce
2 Tbsp Apple Cider Vinegar
2 Tbsp Worcestershire Sauce
2 Tbsp. Minced Garlic
1 large Yellow Onion, sliced
16 ounces Fresh Mushrooms, sliced

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Instructions

Cut the steaks into 4-6 serving size pieces (if it's not already cut). Layer the steak pieces into the bottom of your crockpot.

Whisk together the brown sugar, coconut aminos or soy sauce, apple cider vinegar, Worcestershire sauce and minced garlic. Pour the mixture overtop of the steak.

Evenly top the steak with sliced mushrooms and sliced onion.

Cover the slow cooker and cook on low for 4-6 hours or high for about 2 hours. The steak needs to reach an internal temperature of at least 160 degrees when done.

When done, remove steak from the crockpot and using a slotted spoon remove the onion and mushrooms. Serve immediately.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

Notes

If you are going to cook on high it should take about 2 hours.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Main Dish, Meals
Method: Crockpot
Cuisine: American

If you made this slow cooker steak and mushrooms I would love to hear what you thought! Please leave a star rating and a comment below.

Recipe Review

"Best beef stew I have ever tasted. It's going to be my go to from now on. So tender, so flavoursome."

Ingredients

Instructions

Cut the steaks into 4-6 serving size pieces (if it's not already cut). Layer the steak pieces into the bottom of your crockpot.

Whisk together the brown sugar, coconut aminos or soy sauce, apple cider vinegar, Worcestershire sauce and minced garlic. Pour the mixture overtop of the steak.

Evenly top the steak with sliced mushrooms and sliced onion.

Cover the slow cooker and cook on low for 4-6 hours or high for about 2 hours. The steak needs to reach an internal temperature of at least 160 degrees when done.

When done, remove steak from the crockpot and using a slotted spoon remove the onion and mushrooms. Serve immediately.

Hint: I love to serve this recipe with mashed potatoes, my Instant Pot Garlic Ginger Green Beans or my Crispy Garlic and Rosemary Smashed Potatoes.

Overnight Apple Pie Chia Pudding

This Overnight Apple Pie Chia Pudding is the breakfast that tastes like dessert and takes about ten minutes to put together the night before. What makes this version different from every other apple pie chia pudding you will find is the applesauce in the pudding base itself. Most recipes add apple flavor only through the topping but by mixing applesauce directly into the chia pudding you get that warm apple cinnamon flavor in every single bite from bottom to top.

Layer it with a simple sautéed cinnamon apple topping and a handful of crunchy walnuts and you have a breakfast that genuinely tastes like apple pie.

a glass of overnight apple pie chia pudding with walnuts on top next to fresh apples.

I know chia pudding has a reputation for being runny or having an off putting texture and I want to address that right up front.

This recipe makes a very thick chia pudding that actually feels like pudding because of the ratio of chia seeds to liquid and the addition of applesauce. This gives it body and creaminess that plain almond milk alone cannot achieve.

The key is giving it enough time in the refrigerator. At least six hours is the minimum but overnight is ideal. Make it Sunday night and you have a beautiful ready to eat breakfast waiting for you Monday morning.

If you are looking for other apple recipes you might also enjoy my Easy Instant Pot Apple Cider, this Gluten Free Apple Almond Cake, my Gluten Free Air Fryer Apple Fritters, this Cranberry Apple Crisp or my Gluten Free Apple Cinnamon French Toast Casserole recipes.

You can find all of my breakfast recipes here: Gluten Free Breakfast Recipes

a glass of overnight apple pie chia pudding with chopped walnuts on top next to fresh apples.

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Why Applesauce in the Chia Pudding Base Changes Everything

Most apple pie chia pudding recipes add apple flavor only through the cooked apple topping. By mixing unsweetened applesauce directly into the chia pudding base this recipe builds apple flavor into every single layer from the bottom of the jar to the top.

The applesauce also contributes to the thick and creamy texture of the finished pudding by adding body that plain almond milk alone cannot achieve. This is the technique that makes this version taste genuinely like apple pie rather than just a chia pudding with apples on top.

The Right Chia Seed to Liquid Ratio

Getting the ratio right is the key to a thick and creamy chia pudding rather than a thin and runny one. The standard ratio for chia pudding is one part chia seeds to four parts liquid. This recipe uses half a cup of chia seeds to one and a half cups of almond milk plus a quarter cup of applesauce which puts you in the right range for a thick and spoonable pudding.

If your pudding is too thin after chilling add one additional tablespoon of chia seeds, stir well, and return to the refrigerator for another hour. Different brands of chia seeds absorb liquid at slightly different rates so a small adjustment may be needed the first time you make this recipe.

If your pudding is too thick add a small splash of almond milk and stir to loosen it to your preferred consistency.

Which Apple Variety Works Best

Not all apples perform equally in the sautéed apple topping. Here is a quick guide to choosing the best apple for this recipe.

Honeycrisp is the top choice. It holds its shape when cooked, has a perfect balance of sweet and tart flavor, and caramelizes beautifully in the pan. This is the apple I recommend most strongly for this recipe.
Gala and Pink Lady are both excellent alternatives with a naturally sweet flavor that caramelizes well and a firm enough texture to hold up during the five minute cook time.
Granny Smith gives you a tarter and more tangy apple topping that cuts through the sweetness of the chia pudding base beautifully. Use it if you prefer a less sweet flavor profile.
Avoid Red Delicious apples since they tend to get mushy when cooked and do not hold their shape well in the topping.

Serving Suggestions

This overnight apple pie chia pudding is extremely versatile. Here are the best ways to enjoy it.

As a parfait. Layer the chilled chia pudding and warm apple topping alternately in a tall glass jar for a beautiful layered presentation that photographs beautifully and tastes even better. Add the walnuts last for the best crunch.
As a bowl. Spoon the chia pudding into a bowl and pour the warm apple topping over the top for a more casual and simple presentation that is just as delicious.
As a meal prep breakfast. Divide into individual sealed jars on Sunday night and store the chia pudding and apple topping separately in the refrigerator. Each morning assemble one jar and add the walnuts fresh. You have five breakfasts ready to go for the whole week.
As a dessert. Serve it as a healthy dessert option after dinner. The warm apple topping over cold chia pudding genuinely mimics the experience of eating apple pie with a cold creamy topping.

What to Do If Your Chia Pudding Does Not Thicken

This is the most common question about any chia pudding recipe and it is easy to fix.

If your pudding looks runny after one hour in the refrigerator stir it well making sure to scrape the bottom and sides of the container where chia seeds can settle without absorbing liquid. Return it to the refrigerator for another hour.
If it is still too thin after two hours add one to two additional tablespoons of chia seeds, stir well, and let it chill for at least two more hours or overnight.
If you want a shortcut stir the pudding well after the first 15 to 20 minutes of chilling time to redistribute the chia seeds before they start to clump and then let it chill undisturbed for the remaining time. This one extra stir makes a significant difference in the final texture.

Substitutions

Pears - instead of apples pears are also delicious in this recipe
Date Syrup - the maple syrup can easily be replaced with date syrup
Seeds - you can use sunflower seeds or pumpkin seeds for a nut free version

Storage

Store the chia pudding and the sautéed apple topping in separate sealed containers in the refrigerator for up to five days. Keeping them separate prevents the apple topping from making the pudding soggy over time. Assemble each serving fresh when you are ready to eat. The walnuts should also be stored separately and added just before serving to preserve their crunch.

Top tip

To get a pudding consistency with your apple sauce chia pudding it is important to let the mixture chill in the refrigerator for at least 6 hours. Leaving the pudding in the fridge overnight will help it to set up completely.

Adding nuts or seeds on top gives the chia pudding parfaits a really great crunch and adds some extra nutrients.

Frequently Asked Questions

What are the health benefits of chia seeds?

Chia seeds are one of the most nutrient dense ingredients you can add to a breakfast recipe. They are rich in omega-3 fatty acids which support joint and heart health, high in soluble fiber which benefits blood sugar and gut health, and contain a meaningful amount of plant based protein. They also absorb up to ten times their weight in liquid which is what gives chia pudding its thick and creamy texture.

Can I use a different milk in this recipe?

Yes. Any non dairy milk works well in this recipe. Oat milk gives the pudding a slightly creamier and sweeter flavor. Coconut milk makes it richer and more indulgent. Cashew milk is another great neutral option. If you use full fat coconut milk the pudding will be very thick and creamy so you may want to reduce the chia seeds slightly or add a splash more liquid to reach your preferred consistency.

Can I make this apple pie chia pudding without the apple topping?

Yes. The chia pudding base with the applesauce, cinnamon, and apple pie spice is delicious on its own as a simple make ahead breakfast. The apple topping takes only about five minutes to make but if you want a truly no cook version you can skip it and simply top the pudding with fresh diced apple and a drizzle of maple syrup instead.