This is something I have made for a long time. But, my challenge tonight was to make it gluten-free for my friend’s kids that I was watching tonight. Normally, I make the Bisquick biscuit recipe on the box and drop it in, but tonight I used a biscuit recipe using flour so I could substitute in the gluten-free all-purpose flour that I have. With the Bisquick, the dumplings end up pretty fluffy and it’s almost more like a chicken pot pie. This time, it turned out more like dumplings, and was pretty good! So, now this can be made with regular flour or gluten-free flour with good results.
Slow Cooker Chicken and Dumplings
What you need:
2 pounds boneless, skinless chicken breast
1 bag (12 oz) mixed vegetables (I used a mix of carrots, corn, green beans, and peas)
1 cup diced onion
8 cups water
6 chicken bouillon cubes (make sure to use gluten-free, if needed)
1 teaspoon poultry seasoning
2 cups all-purpose gluten-free flour with xanthan gum or 2 cups all-purpose wheat flour, depending on your need
2 1/2 teaspoons baking powder
1/2 cup vegetable oil
1 cup milk
How to make it:
Spray slow cooker with non-stick spray. Add chicken, vegetables, onion, water, chicken bouillon, and poultry seasoning. Cook on low for 6-8 hours or high for 3-4 hours. Remove chicken, shred, and return to crock pot. If cooked on low, turn to high for 15 minutes.
Mix together flour, baking powder, oil, and milk. Drop dough by spoonfuls into the slow cooker. Cook on high 30 minutes more or until dumplings have cooked.
Note: For the dumplings, you can also use regular or gluten-free Bisquick to make biscuit dough according to the box, then drop by spoonfuls into the slow cooler. If you don’t need gluten-free, you can use a can of refrigerated biscuit dough. Cut each biscuit into fourths and roll into balls, then drop then into the slow cooler.