Gluten-Free Chicken & Dumplings (Slow-cooker)
A yummy combination, and great on a cool day. We have a lot of those on the Central Coast of California. It is almost like a chicken stew, my family loves it and it is gluten-free for people like me!
Yield: 4 Ready in 8 hours
139 people trying soon
|1 potato; cubed|
|3 carrots; sliced|
|1 Onion; chopped|
|3 clovesGarlic; minced|
|14 oz.organic chicken broth|
|1/4 cuppotato starch|
|1/4 tspsea salt|
|1/2 tspitalian seasoning|
|2 lbsboneless skinless chicken thighs or breasts; cut into 2" pieces|
|9 oz.organic frozen baby peas|
|1 1/2 cupsgluten-free flour blend|
|2 tspbaking powder|
|1 tspxanthan gum|
|1 tspsea salt|
Gluten-Free Chicken & Dumplings (Slow-cooker) Preparation
Place potatoes, carrots and onion in the bottom of a large slow-cooker. Combine chicken broth, potato starch and spices, mixing until smooth. Pour over vegetables. Layer with chicken. Cover and cook on low for 6 to 8 hours.
Add peas and cover, and turn up slow-cooker to high for 20 minutes until peas are hot. While the peas heat up, make the dumplings as follows.
Combine flour mix, baking powder, xanthan gum, and sea salt. Set aside. Mix eggs, oil and milk. Add in dry ingredients and stir with a fork. If you are blessed to have a Kitchenaide mixer, the "dump method" works perfectly. Drop by tablespoons onto hot, bubbling chicken mixture in crockpot. Cover and continue to cook on HIGH for about 20 minutes until dumplings are cooked through ( you can use a toothpick inserted in center if you are not confident.)
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