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.
Slow Cooker Chicken and Dumplings
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.
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So good! A "skinny" comfort food – doesn't get much better. Yummy!
This looks so good. Will have to try it. thanks!
Can I use regular whole wheat flour? I have no pastry flour.
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.
My dumplings are not turning out unfortunately. The dumplings definitely need egg to hold them together.
Ashley, Thanks for your feedback. This recipe was from another individual…we’ll remake and modify as needed.
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!
Allison, Maybe try adding an egg.
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!!)
Thanks. Will try next time for sure.
will you be posting a revised recipe for this including egg and how many servings? thanks!
Christine, Feel free to add an egg to the dumplings. This recipe makes approximately 6 (1 cup) servings.
Lisa, I can’t be sure without knowing more details. Did you follow the directions exactly?
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?
Melissa, Whole wheat or White Whole Wheat will work fine.
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.
Cindy, Drop the dough in and cook with the chicken for 4-6 hours, as indicated in the recipe.
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.
Cindy, You add the dumplings at the beginning, but after the mixture has gotten hot.
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.
How about adding an egg white?
Georgene, An egg white will work as well.
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.
Mary, We used nutritiondata.self.com to calculate the data.
I followed the recipient exactly, turned out perfect
Paige, Great! Thanks for letting us know. 🙂
Terrie, It’s just chicken breast that has had the bone and skin removed. You can always to this yourself to save some money.
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!
Bonnie, WOW…that’s why we do this. I’m so happy to get your positive feedback. Thanks so much and best wishes. 🙂 🙂