Is there anything more comforting than a warm pot of chicken and dumplings? With this version you’ll be comforted to know that it’s full of healthy veggies that would boost the nutritional value of any dish. And since this recipe is done in a crock pot you can go about your business while the dish cooks itself. I’ve also replaced the cream used in many recipes with low fat evaporated milk to further save fat and calories. And if you choose boneless skinless chicken breast to make it you can further trim the bottom line in this delicious classic. To print this recipe or for more of my gluten free recipes visit the EZGlutenFree blog at ezgf.blogspot.com Ingredients list: • 2 large chicken breasts or 3 boneless skinless breasts • 1 medium onion, diced • 1 medium potato peeled and diced • 2 cloves garlic, minced • 1 ½ cups carrots, cut into large pieces • 1 cup celery, sliced • 4 cups water • 4 chicken bouillon cubes, gluten free • 1 bay leaf • 12oz low fat evaporated milk • 1 cup peas • salt and pepper to taste Ingredients for the Dumplings: • 1 ½ cups gluten free Bisquick • 2/3 cup milk • 2 eggs • ¼ cup melted butter • 1 tbsp parsley • 1/8 tsp salt For more free healthy Slow Cooker recipes, cooking tips and tutorials go to www.FaveDiets.com For this recipe at Favediets go to www.favediets.com
Tags: 2 Eggs, Bay Leaf, Bisquick, Chicken, Chicken And Dumplings, Chicken Bouillon Cubes, Chicken Breasts, Chicken Dumplings, Cloves Garlic, Cooking Tips, Crock, Crock Pot, Cup Celery, Cup Milk, Dumplings, Free, Free Chicken, Gluten, Gluten Free Recipes, made, Medium Onion, Medium Potato, Nutritional Value, Salt And Pepper, Skinless Chicken Breast, Slow Cooker Recipes
Dumplings are great but cornbread stuffing with sausage and apples is just so? much better in my opinion. That’s one of my all time favorites. So yummy.
May do the stove top version tomorrow as I’ll have leftovers from the chicken I’m stuffing with gluten free cornbread (made yesterday) along with sausage and apples. I love dumplings but have? never made them. Big fan of dim sum as well. ciao for now
Hi Vinny, The gluten free Bisquick just came onto the market about a year ago. It’s in all the supermarkets now. Truthfully, if I didn’t have to follow a gluten free diet I? would just use regular Bisquick. They charge about twice the price for the gluten free variety. Oh and you can always make this on the stove top in about 1/4 the time if you don’t want to use the slow cooker. The only crockpot advantage would be if you wanted to leave it unattended for the day.
This looks amazing. I’m worried about my slow cooker but will give this a try. I don’t think I’ve ever seen gluten free Bisquick. Is it easy to come? by?
Thanks Patrizio.?
yummy:)?
Thanks Lila. And since you guys don’t have to eat a gluten free diet just use your regular dumpling recipe and it will? still work out perfectly.
I love how you did this in the crock pot! I’ll have to? try this – this is one of my husbands favorites and you just made it easier to make! Thank you! 🙂
Thank you. I love? dumplings too.
Yum Yum! I l? love dumplings.
Thanks. Their gluten free line is pretty new.? An increasing number of companies is introducing a gluten free line as more people are being diagnosed with gluten issues. It does make life easier.
Oh yum! I haven’t? had chicken and dumplings since I was a little kid. Definitely tasty memories 😉 Good to know that bisquik makes gluten-free products!
Thanks ?
Here is a video of a white sauce being made before cheese is added. The white sauce is basically one of the 5? “mother” sauces. In my Chicken n Dumplings I don’t add cheese to the white sauce but add chicken stock. You can flavor to your liking and experiment after that. Here is the video: Just copy and paste behind the header here on youtube. /watch?v=VlMtbX-0ABA
Oh that sounds incredible. I’ll have to try it out. ? I think the only substitution I’d have to make in my preparation method is using a gluten free flour blend to make the Béchamel sauce since I can’t eat regular flour. My daughter would love to see this dish without all the vegetables too. And the thyme sounds spectacular. Thank you.
I just leave out? the onions,carrots, and potatoes. What I do is just create a Béchamel sauce (thickening) , add chicken, chicken stock, a little thyme,salt,and pepper. I make sure it’s not to thick and not to thin but enough to steam the dumplings when the lid is place on.
So true about the leftovers. lol?
Anne, whenever you can get your family
to eat leftovers, You know you did a good Job!
I loved the dumpling Idea, and the Chicken
made the recipe…David?
You’re right this is very much like a chicken pot pie with dumplings. I’d love to learn more about the way you do your chicken and dumplings. I’m certainly not an expert with? dishes like this having grown up with mainly Italian food as a child. If you could write back with a few of your chicken and dumpling tips maybe I could learn something new. I appreciate your feedback.
Hi Angie, Truthfully I only used the bouillon cubes because I? was all out of chicken broth or stock in both the pantry and freezer. This is basically my emergency method.
It’s pretty easy? to make and tasty too.Thanks for stopping by.
Then you’ll be dreaming my kind of dream.? lol
Thanks David. It was pretty good. The leftovers I reheated for lunch? weren’t bad either.
Thanks, this was perfect for the cold? spell we’ve had here recently.
I’m sure the soy milk would work perfectly as long as there isn’t any added vanilla flavor in the soy milk. Once I made mac and cheese with soy milk not realizing I had picked up a variety with added vanilla. Needless to say it? didn’t turn out so well. :/