Slow Cooker Chicken and Dumplings

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This healthy version of tasty comfort food will become one of your favorites.

Despite being an American classic, Chicken and Dumplings are not known for being friendly to the waistline. With Skinny Ms., however, you can trust that you’ll be getting a version of this satisfying specialty that is not only taste-bud friendly, but downright good for you! Best of all, since it is a slow cooker recipe, it is as convenient as it is healthy.

Made with only 100% whole food ingredients and all the spices and flavors you love, with this slow cooker chicken and dumpling recipe you can’t go wrong. It is a slow cooker chicken dish you will want to add to your regular menu rotation.

Enjoy Skinny Chicken and Dumplings for dinner tonight and try a slice of Raw Chocolate-Coated Key Lime Pie for dessert. Yum!

Don’t miss the Top 20 Healthy Slow Cooker Recipes on Skinny Ms.

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Slow Cooker Chicken and Dumplings

This savory and delicious comfort food will not only leave you satisfied but will help you keep your waistline trim.
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Yield 6 people
Serving Size 1.67 cups
Course Dinner
Cuisine American
Author SkinnyMs.

Ingredients

Stew Ingredients

  • 6 cups chicken broth low-sodium, fat-free
  • 4 boneless skinless chicken breast cut into 1" chunks
  • 1 onion medium, peeled and diced
  • 2 garlic cloves minced
  • 4 carrots large, peeled and sliced into 1/2" pieces
  • 1 cup green beans frozen
  • 2 celery stalks sliced
  • 1/2 teaspoon black pepper
  • kosher or sea salt to taste
  • 2 bay leaves
  • 1/4 cup thickener corn starch, whole wheat flour or arrowroot

Dumpling Ingredients

  • 1 1/2 cups white whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher or sea salt
  • 2 tablespoons canola oil
  • 3/4 cup low fat milk

Instructions

Stew Instructions

  • Add all stew ingredients to the slow cooker, stir to combine. Cook on low for 5 hours. Combine the thickener with an equal amount of broth from the slow cooker. Stir to remove any lumps, add to the slow cooker and stir to combine.
  • After 5 hours, turn slow cooker to high and be sure the broth is boiling slightly then add dumplings to the slow cooker. Using a tablespoon, drop dumplings on top of stew mixture. Be careful to place the dumplings on top and not into the stew. After adding dumplings, cook for 1 hour on high, or until dumplings are cooked through and no longer raw in the center.

Dumpling Instructions

  • In a large mixing bowl, combine the flour, baking powder and salt, whisk to combine. Pour in the oil and cut into the flour mixture with a fork. And milk and stir with a large spoon just until flour is moist.
  • Remove bay leaves before serving.

Nutrition Information

Serving: 1.67cups | Calories: 339kcal | Carbohydrates: 38g | Protein: 40g | Fat: 9g | Saturated Fat: 1.5g | Cholesterol: 51.5mg | Sodium: 435mg | Fiber: 4g | Sugar: 4g |
SmartPoints (Freestyle): 6
Keywords Slow Cooker

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The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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52 Comments

    1. Del, Yes…regular will work but will be more dense. You can also use (unrefined) White Whole Wheat flour which is lighter than regular ww.

  1. Ashley, Thanks for your feedback. This recipe was from another individual…we’ll remake and modify as needed.

  2. I had the same experience. The dish actually tasted delicious– lots of great flavors, but the dumplings did not stay together, so it came out like a wheaty, thick stew, with no dumplings at all. 🙁
    The dumpling batter just mixed into the broth.

    Any suggestions to make the dumplings hold together would be much appreciated!

      1. Thanks! I will try next time I make this. Still have a bunch in the freezer from last Sunday!

        (ps – made the lasagna rolls today, and they were DELISH!!)

  3. Going to make this tonight. Will add egg to the dumplings for sure, but do I have to use whole wheat pasty flour or will regular whole wheat flour work?

  4. How long the dumplings need to cook? It says to put them in when the broth is hot, so it has to cook a while before dropping them in.

      1. So cook it for some period of time to get the broth hot and THEN add the dumplings rather than putting them in at the beginning? That's the part of the recipe that is confusing me.

      2. The recipe states to had the dumplings after the chicken mixture has cooked for 5 hrs and you then turn it up to high and when it is boiling, you add the dumplings and cook one hour.

  5. What is the nutritional info based on? I calculated this to be around 400 calories for one of 6 servings!! And that using only 2 chicken breast. More than double! Really disappointed because I bought all the ingredients, and planned my other choices based on the posted nutrition info.

  6. Terrie, It’s just chicken breast that has had the bone and skin removed. You can always to this yourself to save some money.

  7. This was tasty! My family loved it. I had no difficulties with the dumplings. Thank you for the recipes. As a newly diagnosed type II diabetic, I have used some of your recipes to change my cooking life style! I am relearning how to cook to make me and my family healthier! Thank you so very much!

    1. Bonnie, WOW…that’s why we do this. I’m so happy to get your positive feedback. Thanks so much and best wishes. 🙂 🙂

  8. "After 5 hours, turn slow cooker to high and be sure the broth is boiling slightly before adding the dumplings to the slow cooker. Using a tablespoon, drop dumplings on top of stew mixture. Be careful to place the dumplings on top and not into the stew. After adding dumplings, cook for 1 hour on high, or until dumplings are cooked through and no longer raw in the center."

    Do I understand correctly that you add the dumplings after the stew mixture has cooked for 5 hours and then cook an additional hour on high? Thank you. .

    1. Kate, After the 5 hours, add the thickening agent. You can continue to let the broth slow cook for about 20 minutes longer so the thickening agent will cook into the hot broth.

  9. After combining the thickener with the broth, when am I to do this step? In the beginning and then cook for 5 hours and proceed, or after it has cooked for 5 hours do I add the thickener for the last hour? Thanks!

  10. So, I made this recipe with gluten free flour in the dumplings (this recipe is perfect for gluten-free dumplings as long as the mix has xanthum gum, like Arrowhead Mills. I also added parsley and basil to the dumpling mix. I tossed in way more veggies, including a whole yellow and green bell pepper. Increased amount of carrots, celery, and green beans. Yum! Alas, I totally missed the comments about adding the thickener after the five hours. I added it during the initial setup, which caused a weird clumping as the cornstarch kind of separated from the broth. It still tastes great, though. Just hope the recipe is revised at some point to fix confusion on the cornstarch.

  11. SkinnyMs, I am really confused. Several comments up you say :

    "You add the dumplings at the beginning, but after the mixture has gotten hot" but here you are confirming that you add the dumplings once the stew has cooked for 5 hours.

    Which is it? I'd love to make this but need clarification. Thanks so much!

    1. KJenx, "

      Add the dumplings at the end as per the directions:):

      Add all stew ingredients to the slow cooker, stir to combine. Cook on low for 5 hours. Combine the thickener with equal amount of broth from the slow cooker. Stir to remove any lumps, add to the slow cooker and stir to combine.

      After 5 hours, turn slow cooker to high and be sure the broth is boiling slightly before adding the dumplings to the slow cooker. Using a tablespoon, drop dumplings on top of stew mixture. Be careful to place the dumplings on top and not into the stew. After adding dumplings, cook for 1 hour on high, or until dumplings are cooked through and no longer raw in the center."

  12. Can you give the amount of chicken breast to use in pounds, please? They vary so much in size, and I don’t want to mess up this delicious looking recipe! Thanks much!

  13. Recipe was a bit confusing in regards to when to add thickening. Need to revise it to say to add “after 5 hours”. Had I read the comments first I would have done it then instead of before.

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