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Slow Cooker Chicken and Dumplings

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A comforting slow-cooked dish featuring creamy chicken and gluten-free almond flour dumplings.

Ingredients

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  • 2 pounds boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup diced vegetables (carrots, celery, onion)
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste
  • 2 cups almond flour (or gluten-free all-purpose flour)
  • 2 teaspoons baking powder
  • 1/2 cup shredded cheese (optional)
  • 2 large eggs

Instructions

  1. Add the chicken breasts, chicken broth, heavy cream, diced vegetables, garlic powder, onion powder, Italian seasoning, salt, and pepper to the slow cooker.
  2. Cook on low for 6 to 8 hours, until the chicken is fully cooked and very tender.
  3. In a bowl, whisk together the almond flour, baking powder, shredded cheese if using, and eggs until a sticky batter forms.
  4. Remove the chicken from the slow cooker briefly and shred it with two forks, then return the shredded chicken to the slow cooker and stir into the cooking liquid.
  5. Drop spoonfuls of the dumpling batter over the top of the chicken mixture so they remain mostly on the surface.
  6. Cover and cook on high for an additional 30 to 40 minutes, until the dumplings are puffed and cooked through.
  7. Taste and adjust salt and pepper, then serve hot.

Notes

Use low-sodium broth if adjusting salt later. Substitute half-and-half for lighter sauce but it will be thinner.

Nutrition

Find it online: https://www.simplefamilydishes.com/slow-cooker-chicken-and-dumplings-2/