The kids are grown, now what?: Chicken Stew and Dumplings {Gluten Free}

Wednesday, December 12, 2012

Chicken Stew and Dumplings {Gluten Free}

Chicken Stew & Dumplings

Chicken & Dumplings is a big part of your life if you are married to a Southerner. I gave them up when we went gluten free. When I saw this recipe in Best of Bridge Slow Cooker Cookbook: 200 Delicious Recipes (The Best of Bridge), I knew I had to give it a try! The dumplings were perfect! They were light and fluffy and delicious. Give it a try and let me know what you think! Of course I made some changes to match the ingredients that I have on hand. This recipe reflects the changes that I made.
2 Carrots, Chopped
2 Celery Stalks, Chopped
2 Potatoes, Peeled and Cut into Cubes
1 Onion, Chopped
2 Chicken Breasts, Cut into Cubes
1 TBSP Olive Oil
4 Garlic Cloves, Crushed
1 TSP Tarragon
Black Pepper
1 TBSP Red Wine Vinegar
2 TBSP Gluten Free Flour
2 C Chicken Broth


1 1/2 C Gluten Free Flour
2 TSP BAking Powder
1/2 TSP Salt
1 TBSP Dried Parsley
1 Egg
2/3 C Lactose Free Milk
2 TBSP Vegetable Oil

Place Carrots, Celery, Onions and Potatoes in slow cooker, Arrange Chickin on top. Sprinkle with tarragon, salt & pepper. 

Heat oil in a skillet over medium heat. Add garlic, salt and pepper. Add vinegar and cook for a few seconds. Whisk in flour and cook for 1 minute. Whisk in chicken broth and cook until thickened. Pour over chicken. Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours.


In a bowl, whisk together flour, baking powder and salt. In a second bowl, combine parsley, egg, milk and oil. Pour over flour mixture and stir until just combined. Drop batter by the spoonful onto stew. Cover and cook for 20 minutes until dumplings are no longer doughy on the bottom.


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