Name: Slow Cooker Chicken and Dumplings
Prep time: 30 min
Cook time: 7 h
Ingredients: 2 large chicken breasts, or 3 boneless skinless breasts; 1 medium onion, peeled and diced; 1 medium potato, peeled and diced; 2 garlic cloves, minced; 1 1/2 cup carrots, cut into large pieces; 1 cup celery, sliced; 4 cup water; 4 chicken bouillon cubes (Be sure to use gluten free bouillon if you are on a gluten free diet); 1 bay leaf; 12 ounce low fat evaporated milk; 1 cup peas; Salt and black pepper, to taste; FOR THE DUMPLINGS:; 1 1/2 cup gluten free Bisquick; 2/3 cup milk; 2 eggs; 1/4 cup melted butter; 1 tablespoon parsley; 1/8 teaspoon salt

Slow Cooker Chicken and Dumplings

By: Anne Colagioia

1 Comment

By: Anne Colagioia

Your typical Southern style chicken and dumplings recipe is definitely not known to be healthy at all. This Slow Cooker Chicken and Dumplings recipe from Anne Colagioia lightens this up by using low fat evaporated milk and lots of vegetables. try this dish today to enjoy one of the very best slow cooker chicken recipes around.

Notes

If you aren’t following a gluten free diet you could use regular Bisquick to make the dumplings. When using the regular variety, skip my ingredients list and follow the instructions on the box then add the parsley or the herb of your choice. I’ve also tried the dumplings flavored with lemon zest, dried thyme, and grated Parmagiano Reggiano each producing a uniquely spectacular results. To make things even simpler you could use quartered canned refrigerated biscuits as the dumplings.

For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.

To see exactly how Anne makes this homemade chicken and dumplings recipe, watch this cooking video:

Preparation Time30 min

Cooking Time7 hr

Cooking MethodSlow Cooker

Ingredients

2 large chicken breasts, or 3 boneless skinless breasts
1 medium onion, peeled and diced
1 medium potato, peeled and diced
2 garlic cloves, minced
1 1/2 cup carrots, cut into large pieces
1 cup celery, sliced
4 cups water
4 chicken bouillon cubes (Be sure to use gluten free bouillon if you are on a gluten free diet)
1 bay leaf
12 ounces low fat evaporated milk
1 cup peas
Salt and black pepper, to taste
FOR THE DUMPLINGS:
1 1/2 cup gluten free Bisquick
2/3 cup milk
2 eggs
1/4 cup melted butter
1 tablespoon parsley
1/8 teaspoon salt

Instructions

Add the potatoes, onions and garlic to the bottom of a 4 to 6 quart slow cooker.
Add the chicken breasts and season with salt and pepper. Add the carrots and celery, then add the water, bouillon cubes, evaporated milk and bay leaf to the pot. Cover and cook on high for 6 to 7 hours or low for 8 to 10 hours.
Remove the chicken and bay leaf from the pot, then stir and taste it to see if it needs more salt and pepper.
Add the peas, cover and allow the pot to return to a boil while you shred the chicken before returning it to the pot.
For the dumplings, if you were cooking your stew on low switch the slow cooker to high before starting the dumplings.
In a medium bowl mix the milk, eggs, butter, parsley and salt together until well combined then add the Bisquick and stir until just combined.
Drop the dumplings by rounded spoonfuls into the pot. I used an ice cream scoop with about a 1/4 cup measure. Cover and cook on high for 30 minutes or until the dumplings appear light and fluffy then it’s ready to serve.