CrockPot Chicken and Dumplings

This One Pot Chicken and Dumpling recipe is a hearty chicken and vegetable stew-made with skinless, boneless chicken breast, fresh vegetables, herbs, then topped with some easy homemade dumplings! This is comfort food at its best!

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

• 2 Tbsp light butter
• 1 large onion, diced
• 4 stalks celery, sliced
• 3 cloves of garlic, minced
• 1 lb chicken breast, cut into 1-inch pieces
• 1 tsp fresh lemon juice
• 4 Tbsp all-purpose flour
• 1 ½ tsp poultry seasoning
• 1 Tbsp fresh parsley, chopped or 1 tsp dried parsley
• 1 Tbsp fresh thyme, chopped or 1 tsp dried thyme
• 4 cups low sodium chicken chicken broth
• 2 cups unsweetened almond milk
• 2 cups frozen peas and carrots, thawed

Dumpling Ingredients:

• 1 cup all purpose flour
• 2 tsp baking powder
• ¼ tsp kosher salt
• 1 Tbsp soft light butter- I use Land o’ Lakes light butter made with canola oil
• 1/2 cup unsweetened almond milk

Instructions

1. In a large Dutch oven or stock pot, add the light butter, onion, celery, garlic,, salt, and black pepper.
2. Sauté over medium-high heat and add the chicken and lemon juice. Cook until chicken is cooked and veggies are tender.
3. Add 4 Tbsp flour, thyme, parsley, and  poultry seasoning. Stir constantly until flour is completely incorporated.
4. Keep stirring as you add the unsweetened almond milk and the chicken broth. Stir well. It will appear to have a greenish color, which is from the poultry seasoning-but don’t worry-once it finished it will taste amazingly delicious! 
5. Cover with a lid until it comes to a boil and thickens.
6. Meanwhile, mix up the dumplings batter. Combine all the dumpling ingredients in a medium bowl.
7. Stir until ingredients are well incorporated. 
8. Using a tablespoon drop dumplings into the pot one at a time.
9. Reduce heat to simmer. Cover and simmer for 10 minutes. The dumplings will double or triple in size while they simmer. Check dumplings with a fork. If needed, cook for an additional 3 minutes.
10. Stir in the thawed peas and carrots.
11. Remove from heat and serve warm. Garnish with fresh parsley or thyme.

Makes 8 ( 1 and 1/4 cup) servings

3 Points® per serving

Notes

• Store leftovers in an airtight container in the refrigerator for up to 5 days

Nutrition Information:

Yield: 8

 
Amount Per Serving: Calories: 271Total Fat: 6gSaturated Fat: 1gCholesterol: 56mgSodium: 455mgCarbohydrates: 29gNet Carbohydrates: 25gFiber: 4gSugar: 2gProtein: 25g