I found a recipe on Pinterest for Chicken & Dumplings in a crock pot and realized I haven’t eaten Chicken and Dumplings in more than 10 years. I peeked at the recipe to see if this would be an easy recipe to convert to a gluten-free version. This link takes you to the original version at eatingonadime.com. Today, I give you my gluten-free version of Chicken & Dumplings.
- 2 boneless skinless chicken breasts (can be frozen)
- 1/2 package of frozen mixed veggies (or chop up some fresh veggies)- I used 1.5 cups frozen green peas, 1.5 cups frozen corn, and one peeled and chopped carrot.
- 1/2 onion chopped finely
- 1/4 cup of flour
- 4 cups of water- I used 2 cups chicken stock and 2 cups water.
- 1 clove chopped garlic
- pepper to taste
- 1 recipe for gluten free Buttermilk Biscuits to follow
Instructions for the Chicken Stew:
- Cut the chicken breast in 2-3 inch pieces. Place the chicken and veggies in the crock pot.
- Put 1/4 cup gluten free all purpose baking mix in a small bowl. Add 1/2 c. COLD water. Using a fork, mix the flour and water until the flour chunks are broken apart. Add this mixture to the crock pot.
- Pour the remaining water and stock of the top.
- Cook on low for 6 hours, or high for 3.
- Make the gluten free biscuits.
- Form the biscuit dough into small balls similar to small meatballs and place on top.
- Let cook on high for one hour or low for 2. Once the dumplings are placed on top of the stew, I prefer not to stir it. This prevents the dumplings from breaking apart.
- You can test the dumplings for doneness by cutting one open. The center should be fluffy and look like bread. If it appears doughy or tastes like raw dough, the dumplings should be cooked longer.
- 2 cups gluten free Bisquick or Gluten Free All Purpose Baking Mix plus more for dusting your surface
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 stick of butter
- 2 eggs
- ⅔ cup buttermilk
- Combine flour, baking powder and salt until blended.
- Using a fork, pastry blender, or stand mixer cut the butter into the flour mixture until the butter is incorporated well. The mixture will be course and crumbly.
- Add in the beaten eggs and slowly add in buttermilk as you stir.
- When dough is completely blended it should be soft and slightly fluffy.
At this point return to step #5 of the main recipe.