Slow Cooker Chicken and Dumplings
Prep 10M | Cook 6-8Hr | Enjoy in 6-8Hr
Winner winner chicken dinner! This delectable stew and dumpling dish is both easy and nutritious, making for a great choice for family dinner. This recipe is part of our February meal plan.
Ingredients - Stew
3 cloves garlic, chopped
1 cup chopped onion
4 stalks celery, chopped
4 carrots, peeled and chopped
2 (1 lb) chicken breasts
1 bay leaf
1 tsp dried basil
1 tsp dried thyme
½ tsp dried rosemary
½ tsp salt
¼ tsp pepper
4 cups no-salt-added chicken broth
4 cups no-salt-added chicken broth
Ingredients - Dumplings
1 cup all-purpose flour
½ cup whole wheat flour
1 ½ tsp baking powder
½ tsp salt
1 tbsp chopped fresh parsley (optional)
6 tbsp cold butter, cubed
2/3 cup 1% milk
Directions
- Add all stew ingredients except frozen peas in the slow cooker and stir to combine.
- Cook on high for 3-4 hours or on low for 6-8 hours.
- Remove chicken from slow cooker and shred. Return shredded chicken to slow cooker and add peas. Stir to combine. Cover and turn slow cooker down to low (if you cooked on high heat).
- Meanwhile, to prepare dumplings, combine all-purpose flour, whole wheat flour, baking powder, salt and parsley in a bowl. Add cubed butter and cut in using a pastry blender, a fork, or fingertips until mixture resembles a coarse meal. Add milk and stir until just combined. Do not overmix.
- Drop dumpling dough in small mounds onto stew. Cover and cook until dumplings are cooked through, about 30 minutes. Remove bay leaf.
- Serve and enjoy!
Nutritional Facts
Serves 8
Per 1 ½ cup serving:
317 calories
12 g fat
24 g protein
28 g carbohydrate (24 g available carbohydrate)
4 g fibre
511 mg sodium
