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Healthy Slow Cooker Chicken and Dumplings

This skinny Chicken and Dumplings soup recipe is made with wholesome and delicious ingredients.
Prep Time20 mins
Cook Time6 hrs 30 mins
Total Time6 hrs 50 mins
Course: Dinner, Soup
Cuisine: American
Keyword: High Protein, Kid-Friendly, Slow Cooker
Servings: 6 people
Calories: 297kcal
Author: Chef Nichole


  • 6 cups chicken broth low-sodium
  • 2 boneless and skinless chicken breasts
  • 1/2 cup peas frozen is best
  • 1/2 cup carrots peeled and diced small
  • 1 yellow onion diced small
  • 1/2 cup celery diced small
  • 3 garlic cloves minced
  • 2 teaspoons dried thyme not ground
  • 2 teaspoons dried basil
  • 1 teaspoon ground dried sage
  • 3 tablespoons butter cold, cubed
  • 1 cup whole-wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/3 cup skim milk more if needed


  • Place the chicken broth, chicken breast, peas, carrots, onion, celery, garlic, thyme, basil, and sage in slow cooker. Cook on high for 4 hours or on low for 6 hours.
  • If you have been cooking the soup on low, change the temperature of the slow cooker to high. In a large mixing bowl, combine the butter, flour, baking powder, garlic powder, and onion powder. Mix well, cutting the butter into the dry ingredients until the mixture looks like fine crumbs. Gradually add the skim milk until a thick (and slightly sticky) batter forms. Note: the entire amount of milk might not be used or more could be needed.
  • Remove the chicken from the slow cooker and shred. Return it to the slow cooker and stir. Drop the batter into the hot soup by the spoon full, about 1 tablespoon of batter per dumpling. Do not make the dumplings too small or they will dissolve into the soup. Cover and cook for 20 to 30 minutes or until the dumplings are cooked through.


Serving: 1.5cups | Calories: 297kcal | Carbohydrates: 23g | Protein: 20g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 194mg | Fiber: 4g | Sugar: 3g |
SmartPoints (Freestyle): 5