Slow Cooker Light Chicken and Dumplings

dumplings



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.

Photo

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2 Comments

  1. Glad you enjoyed it, Janet. I must put this on the menu again soon myself!

  2. Another great recipe! I used homemade chicken stock I had frozen and I put in poultry seasoning as you suggested. I also followed your suggestion to make a roux. It was too watery without the roux. I have been looking for a good chicken stew slow cooker recipe and this is it. Very flavourful. Thanks!

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