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Easy Lighter Crockpot Chicken and Dumplings from Scratch

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A lighter, healthier version of classic chicken and dumplings made in the crockpot. This comforting dish uses a roux and oat milk instead of heavy cream for a velvety broth without the guilt.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1 cup)
  • 3 large carrots, peeled and diced
  • 3 celery stalks, diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup unsweetened oat milk or 2% milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 cup frozen peas
  • 2 tablespoons fresh parsley, chopped
  • 1.5 cups all-purpose flour (for dumplings)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt (for dumplings)
  • 1/2 teaspoon garlic powder (optional)
  • 3 tablespoons cold unsalted butter, cubed
  • 3/4 cup milk (dairy or unsweetened almond/oat)

Instructions

  1. Pat the chicken dry with paper towels. Season lightly with salt and pepper. Dice the onion, carrots, and celery into uniform, bite-sized pieces. Mince the garlic.
  2. Heat the olive oil in a large skillet over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 5-6 minutes, until softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant.
  3. Sprinkle the 1/3 cup of flour over the softened vegetables. Stir constantly for about 2 minutes to create a light roux.
  4. Slowly pour in about 1 cup of the chicken broth while stirring vigorously. The mixture will seize up and then smooth out into a thick paste. Scrape up any browned bits from the bottom of the pan. Pour this vegetable-roux mixture into your slow cooker.
  5. Add the remaining 3 cups of chicken broth, the oat milk, dried thyme, dried rosemary, and the bay leaf to the slow cooker. Stir to combine. Nestle the seasoned chicken into the liquid.
  6. Cover the crockpot and cook on LOW for 5-6 hours, or on HIGH for 2.5-3 hours, until the chicken is tender and shreds easily.
  7. Carefully remove the chicken to a cutting board. Use two forks to shred it into bite-sized pieces. Discard the bay leaf. Return the shredded chicken and the frozen peas to the slow cooker. Stir gently. Taste and adjust salt and pepper.
  8. In a medium bowl, whisk together the 1.5 cups of flour, baking powder, salt, and garlic powder. Add the cold, cubed butter. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Pour in the cold milk and stir with a fork just until a soft, shaggy dough forms. Do not overmix.
  9. Using a small cookie scoop or two spoons, drop spoonfuls of the dumpling dough directly onto the surface of the simmering liquid in the crockpot. You should get about 12-14 dumplings.
  10. Cover the crockpot and cook on HIGH for 30-40 minutes. Do not lift the lid during this time. The dumplings are done when they are puffed up and cooked through.
  11. Ladle the chicken and dumplings into bowls. Sprinkle with fresh chopped parsley. Serve immediately.

Notes

For fluffier dumplings, use cold butter and cold milk, and do not overmix the dough. Resist the urge to lift the lid while dumplings are cooking. If the broth is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in at the end.

Nutrition

Keywords: chicken and dumplings, crockpot, slow cooker, lighter, healthy, comfort food, easy, from scratch

Find it online: https://cookluma.com/easy-lighter-crockpot-chicken-and-dumplings-from-scratch/