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| Gluten Free Chicken and Dumplings |
A warm pot of Chicken and Dumpling is sure to warm your soul even on the coldest of winter days. With temperatures that have plummeted to below freezing, it’s all good when you have this to look forward to for dinner.
And as the crock pot simmered away, I was able to go about my daily routine without having to worry about tending to the meal. The gluten free Bisquick made it effortless to produce light fluffy pillows of dough that you’ll just want to dive right into. Truthfully the best part about this one was the huge smile on my daughter’s face as she arrived home from school. She was beaming as she exclaimed how delicious dinner smelled. Then she rushed off to do her homework but not before inquiring when it would be done. I smiled too. It’s always nice when the kids actually like what you’ve made for dinner.
Ingredients list:
· 2 large chicken breasts or 3 boneless skinless breasts
· 1 medium onion, diced
· 1 medium potato peeled and diced
· 2 cloves garlic, minced
· 1 ½ cups carrots, cut into large pieces
· 1 cup celery, sliced
· 4 cups water
· 4 chicken bouillon cubes, gluten free
· 1 bay leaf
· 12oz low fat evaporated milk
· 1 cup peas
· salt and pepper to taste
Ingredients for the Dumplings:
· 1 ½ cups gluten free Bisquick
· 2/3 cup milk
· 2 eggs
· ¼ cup melted butter
· 1 tbsp parsley
· 1/8 tsp salt
Video Tutorial:
Instructions:
1. Add the potatoes, onions and garlic to the bottom of a 4-6 quart crock pot.
2. Add the chicken breasts and season with salt and pepper.
3. Add the carrots and celery then add the water, bouillon cubes, evaporated milk and bay leaf to the pot. Cover and cook on high for 6-7 hours or low for 8-10 hours.
4. Remove the chicken and bay leaf from the pot then stir and taste it to see if it needs more salt and pepper.
5. Add the peas, cover and allow the pot to return to a boil while you shred the chicken before returning it to the pot.
6. For the dumplings if you were cooking your stew on low switch the crock pot to high before starting the dumplings.
7. In a medium bowl mix the milk, eggs, butter, parsley and salt together until well combined then add the Bisquick and stir until just combined.
8. Drop the dumplings by rounded spoonfuls into the pot. I used an ice cream scoop with about a ¼ cup measure. Cover and cook on high for 30 minutes or until the dumplings appear light and fluffy then it’s ready to serve.
Notes: I’ve also tried the dumplings flavored with lemon zest, dried thyme, and grated Parmagiano Reggiano each producing a uniquely spectacular results.
