I think the nicest part of chicken and dumplings is that the whole meal is in one dish. No extra potatoes, rice or vegetables to cook! This recipe makes it even easier by employing the dump everything in the slow cooker method. It’s also a great way to use up leftover chicken. (You could easily substitute leftover turkey, as well).
This recipe as written is more a soup than a stew, as the only thickener is the potatoes but, as a nice bonus, this particular recipe with fat free broth and skim milk dumplings weighs in at only 400 calories per serving! If you (like me) like it a little thicker, you could make a roux of butter and flour in the Dutch oven before adding from the slow cooker. I also added a teaspoon of poultry seasoning for flavour.
No slow cooker? Just use your Dutch oven from the start and simmer over very low heat.
Slow Cooker Light Chicken and Dumplings
Summary: This is only 400 calories per serving (60 calories from fat). Substitute turkey for the chicken in the dish, for a great use for left-over Thanksgiving turkey.
- 4 cups cubed, cooked chicken (or turkey)
- 6 cups fat-free, low-sodium chicken broth
- 1 Tbsp. fresh parsley or 1-1/2 tsp. dry parsley flakes
- 1 cup onions, chopped
- 1 cup celery, chopped
- 6 cups diced potatoes
- 1 cup green beans, chopped
- 1 cup carrots, chopped
- 1 cup peas
- salt and pepper, to taste
- 2 cups flour (can use 1 cup whole wheat flour/1 cup all-purpose)
- 1 tsp. salt
- 4 tsp. baking powder
- 1 egg, beaten
- 2 Tbsp. vegetable oil
- 2/3 cup low-fat milk
- (Optional) Parsley flakes or chopped fresh parsley, for colour
- Combine all ingredients except peas in slow cooker. Cover and cook on low for 4 to 6 hours.
- Transfer to a large soup kettle or Dutch oven. Add peas, if using and bring to a boil. Reduce heat to simmer.
- To make dumplings, combine flour, salt and baking powder in a large bowl. In a separate bowl, combine egg, oil and milk until smooth. Add to flour mixture.
- Drop by heaping tablespoonsful on top of the simmering stew until the dumplings cover the surface of the stew. Cover and simmer without lifting the lid for 18 minutes. (Took more like 25 minutes when I made it. I think it depends on how vigourously it’s boiling).
Prep time: 15 min
Cook time: 5 hours
Total time: 6 hours
Number of servings (yield): 8