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.
Servings: 6 people
Calories: 339kcal
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.