Gluten Free Chicken And Dumplings {Crock Pot}

Chicken and dumplings-the perfect comfort food. Believe it or not this was the first time I’ve ever attempted chicken and dumplings. It is definitely a rare occurrence that I post a recipe the first time I make it, as I usually make a recipe on average of three to five times before I post it. But I just had to share this recipe because it was so good. In fact, my husband probably told me five times how much he liked it-right?

In researching chicken and dumplings I learned that to prevent the dumplings from being a gloopy ball that ends up on the roof of your mouth you have to roll them in cornmeal. We’ve been staying away from corn and grains in general, but I had to made an exception for chicken and dumplings!

Here’s the recipe:

FOR GRAIN FREE: In the biscuit recipe, replace the  xanthan gum with 1 egg white and an additional 2 Tbsp. blanched almond flour. Then, roll the biscuits in 1/4 C almond flour mixed with 1/4 C arrowroot or tapioca flour instead of cornmeal.
Gluten Free Chicken And Dumplings {Crock Pot}
  • 1 lb boneless, skinless chicken breasts or tenderloins
  • ½ C blanched almond flour, Honeyville brand
  • ½ C tapioca flour
  • salt and pepper
  • ½ C chopped carrots (about 3)
  • ½ C chopped celery (about 1 rib)
  • 1 small onion
  • ½ tsp thyme
  • ¼ tsp turmeric
  • 6 C chicken broth
  • ½ C apple cider
  • ¼ tsp black pepper
  • ½ C cornmeal
  • parsley, optional
  • ½ C SO Delicious coconut creamer, optional
  • olive oil, as needed
  • 2 C blanched almond flour + 1-2 more Tbsp. if needed
  • 1 C tapioca flour
  • 1½ t. baking powder
  • ½ t. xanthan gum
  • 2 T sugar
  • 1¼ t. salt
  • 5 T Earth Balance (vegan) butter
  • 2 eggs
  • ¼ C Buttermilk (mix ¼ C milk alternative with ¼ t white vinegar or lemon juice and let stand 3-5 minutes)
  1. In a large bowl, mix together the almond flour and tapioca flour.
  2. Season the chicken with salt and pepper, then dredge it in the flour mixture and set aside on a plate. Technically, you don't have to dredge the chicken in flour, but it will give the chicken just a bit more flavor and help thicken the soup.
  3. Heat 2 Tbsp. olive oil a large skillet over medium high heat and brown the chicken, about 1 minute on each side. Set the chicken aside.
  4. Peel and chop the carrot, then chop the celery and onion. *Update- For added flavor, I now saute my veggies 3-4 minutes in butter or olive oil before adding them to my crock pot.
  5. In a crock pot, mix together the veggies, chicken, chicken broth, coconut creamer, thyme, apple cider, and turmeric. The turmeric will give it a nice golden color and the apple cider will give it some extra oomph.
  6. Cook on low for about 5 - 6 hours, or until the chicken falls apart easily.
  7. When the chicken is ready, scoop it out with a slotted spoon and place on a cutting board, then shred with 2 forks. Return to the crock pot.
  8. Make the biscuits/Dumplings (For step-by-step pictures and instructions see my biscuit post): In a large bowl, whisk together the dry ingredients. Then, cut in the butter with a pastry cutter or 2 forks. Stir in the eggs and the buttermilk mixture.
  9. Pinch off a small piece of dough and roll into a ball about the size of a golf ball. Set aside on a plate and repeat with remaining dough.
  10. In a shallow bowl, pour in the cornmeal.
  11. Lightly roll the dumplings in the cornmeal and drop into the crock pot.
  12. Increase the heat to high and cook for 30-45 minutes, or until the dumplings are cooked through.
  13. Stir in the black pepper... garnish with parsley... and there you have perfect chicken and dumplings 🙂

Posted February 10, 2011 by Cassidy in Whats For Dinner? / 8 Comments


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8 responses to “Gluten Free Chicken And Dumplings {Crock Pot}

  1. I’ll have to try that. It looks really good. I have never heard of putting apple cider in chicken and dumplings but I think that would give it a good different flavor.

  2. Lora

    I am putting everything in the crockpot right now, but not sure when the coconut creamer needs to be added.

  3. Lora-
    I’m so sorry!!! You add the creamer the same time as the chicken broth. I’m fixing the recipe right now!
    Let me know how it turns out 🙂

  4. for the Biscuits/Dumplings, could you leave out the Buttermilk? I can’t have vinegar (no yeast) and also have to watch my lemon intake (my list of allergies is rather long; sigh).

  5. Phgeerlings-
    I’m sure if you go ahead and add the milk alternative and just leave out the vinegar or lemon juice it will turn out just fine 🙂 Let me know how you like it!


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