Gluten-Free Chicken & Dumplings (Slow-cooker)

Ready in 8 hours

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!

Top-ranked recipe named "Gluten-Free Chicken & Dumplings (Slow-cooker)"

3.6 avg, 5 review(s) 80% would make again

Ingredients

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1 potato; cubed
3 carrots; sliced
1 Onion; chopped
3 cloves Garlic; minced
14 oz. organic chicken broth
1/4 cup potato starch
1/4 tsp sea salt
1/2 tsp italian seasoning
1/8 tsp pepper
2 lbs boneless skinless chicken thighs or breasts; cut into 2" pieces
9 oz. organic frozen baby peas
1 1/2 cups gluten-free flour blend
2 tsp baking powder
1 tsp xanthan gum
1 tsp sea salt
2 Eggs
1/3 cup oil
1/4 cup milk

Original recipe makes 4

Servings  

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.)

Credits

Added on Award Medal
Calories Per Serving: 537 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Gluten-Free Chicken & Dumplings (Slow-cooker)

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Very good,lots of flavor!
tomsnancy 4 months ago
Delicious! I will be making this often. . Now, I decided not to make dumplings, so my rating is for the soup part only (I served it over brown rice). The seasonings (especially Italian instead of the usual poultry) added just the right taste for my husband and me. I added about a tablespoon of the Italian seasoning I cook a lot of Italian dishes and know if and when to add more than called for. I did tweak this a little... I omitted the potato starch and the potato and added celery (3-4 stalks chopped into slices (about 1/4' thick). I decided to use the chicken breasts (cut into fairly chunks) I had on hand instead of making a trip to the store for thighs. I followed the cooking directions perfectly - the chicken was soooo tender. The recipe made gracious plenty, especially for only two people, plenty to freeze for later.
Glutenfreebird 1 year ago
I'm just about to add the dumplings but there isn't really enough liquid to cook them in. The stew itself tastes good at this point, so I'll try cooking the dumplings separately in boiling water.
Qov 2 years ago
Sorry to hear you had poor results. It's been a huge hit with my family. I cook it in a cast iron Dutch oven & never had a problem with under cooked dumplings. (I submitted this recipe)
katlarue 2 years ago
This was gross. Terribly under seasoned and couldn't get the dumplings to cook though I waited an hour for them.
Anniejune 2 years ago
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