Chicken Stew with Fluffy Dumplings
Gluten Free Living – 2022
Happy Fourth of July, all! I’ve got a fantastic recipe for you today. Chicken Stew with Fluffy Dumplings turned out awesome. I’ve made this recipe several times now. I’ve made it with gluten free dumplings and regular. I’ve made it with different assortments of veggies. The lovely flavors of thyme and rosemary not only flavor the stew but also the dumplings (along with a few other herbs). It is a tasty, heartwarming recipe that everyone in your family will love.
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One of the wonders about these dumplings is that they’re light and fluffy, not dense like hockey pucks! I think adding the egg and using baking powder puffs them up extraordinarily well. Even when you cook your recipe in the crock pot like I did. If you don’t have time to cook off a whole chicken then buy canned chicken or use leftover rotisserie chicken. Chicken broth is also easily available if you have no intention of making your own. I like to cook off whole chickens and make my own broth, but I get that not everyone wants to–or has time to do so.
Don’t be freaked out by the number of ingredients in this recipe. I assure you it’s a one-dish meal that is some of the best comfort food ever. Also, if you’re not used to using gluten free flour in a recipe, know that it takes about 5 minutes after adding the wet ingredients to the dry before the GF flour absorbs the liquid the same way that regular flour does. It’s okay. The dumplings turn out delicious either way.
I made several batches of this recipe back in March (yes it was colder then). On one occasion, I served it at our weekly Thursday night Bible study group. Everyone really enjoyed it. I made two different kinds that night and Chicken Stew came out a winner with everyone. I made this recipe in the slow cooker, but you can just as easily make it on the stove top, if that works for you.
Why not give Chicken Stew with Fluffy Dumplings a try tonight? It’s rich and savory like Beef Stew, but flavored differently. Having Fluffy Dumplings on top makes it even better. If you want a hearty, cheerful, satisfying main dish to make for your family, this one will do the trick.
Chicken Stew With Fluffy Dumplings is awesome. The flavors of thyme and rosemary really stand out.
This gluten free entree is superb. The dumplings are wonderful.
This dumpling is split open so you can see the texture. It’s light, airy and fluffy.
I love the flavors of thyme and rosemary. They work wonderfully together in the stew as well as the dumplings.
Here’s what I did.
I used these ingredients to cook off the chicken and make the chicken broth. However, if you want to simplify, use canned chicken broth and leftover rotisserie chicken or canned or shredded chicken from the grocery store.
Place a whole chicken in a crockpot. Fill slow cooker with water. Sprinkle generously with salt, pepper, rosemary and thyme.
Cover with lid and cook on high about 6 hours. It will be really bubbling at this point. Turn off heat and allow chicken to cool one to two hours before deboning.
Debone the chicken and reserve the homemade chicken broth. You’ll need about 6 cups of broth. If it doesn’t make that much, use water or chicken broth to bring the recipe up to 6 cups.
My whole chicken yielded 7 cups of meat and 8 1/2 cups of chicken broth.
I used these ingredients to make the chicken stew. Those are pieces of congealed fat on top of the homemade chicken broth. I use all of it when I add it to a recipe.
Toss chicken in a crockpot.
Add chicken broth and, if necessary, a little water so you have 6 cups of liquid.
Add celery, onion, carrots and potatoes.
Stir to combine and season with salt, pepper, rosemary and thyme.
Cover with lid and cook on high approximately 2 1/2 to 3 hours until veggies are almost tender.
Add corn, green beans and peas.
Cook an additional hour or so.
Combine gluten free flour and water.
Add flour mixture to crockpot.
I used these ingredients for the Fluffy Dumplings.
Meanwhile, mix up dumplings. Combine gluten free flour, salt, pepper, baking powder, thyme, rosemary, dill weed, parsley and marjoram.
Stir to combine.
Combine egg, melted butter and half-and-half in a separate bowl.
Whisk well.
Add wet ingredients to dry ingredients.
Stir to combine. It will take about five minutes for gluten free flour to absorb well, whereas regular flour will absorb almost immediately.
Dollop large spoonfuls of dumpling dough on top of the Chicken Stew.
Cook about 35-45 minutes with lid covered. Test dumplings with a toothpick to make sure insides are not gooey. Cook an additional 15 minutes, but only if necessary.
Here’s another batch.
The dumplings really puff up well while cooking in the crockpot.
Serve with additional fresh rosemary or thyme, if desired.
Chicken Stew with Fluffy Dumplings turned out so well no matter what combination of veggies used or whether I used gluten free or regular flour.
This stew was hearty, filling and very satisfying.
This slow cooker recipe turned out to be a family and friend favorite!
Here’s the recipe.
CHICKEN STEW WITH FLUFFY DUMPLINGS
(My own concoction)
Chicken Stew with Fluffy Dumplings
Equipment
- 1 crockpot
- 1 sharp knife to cut vegetables
- 1 vegetable peeler
- 2 mixing bowls
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 soup ladle
- 1 whisk
Ingredients
CHICKEN STEW:
- 3 cups chicken shredded (I cooked off and deboned a whole chicken) rotisserie chicken will also work
- 48 oz. chicken broth or use homemade broth saved from cooking off whole chicken
- 1 tsp. Salt and pepper to taste
- 1 tsp. dried rosemary
- 1 tsp. dried thyme
- 2 medium potatoes peeled and chunked
- 3 large carrots peeled, cut in one-inch pieces or sliced
- 2 ribs celery cut in one or two-inch pieces
- 1 large onion cut in strips
- 1 cup frozen or fresh green beans (about 6 ounces)
- 1 cup frozen or fresh peas (about 6 ounces)
- 1 cup frozen whole kernel corn (about 6 ounces)
- 1/3 cup gluten free flour or use regular flour or cornstarch
- 1/3 cup cold water
FLUFFY DUMPLINGS:
- 1 1/2 cups gluten free or all-purpose flour
- 3 tsp. baking powder
- 1 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1 tbsp. dried parsley
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1 tsp. dried marjoram
- 1 tsp. dried dill weed
- 1 large egg beaten
- 1 tbsp. salted butter melted
- 3/4 cup half-and-half
Instructions
CHICKEN STEW:
- Place whole chicken in crockpot.
- Fill with water.
- Sprinkle generously with salt, pepper, thyme and rosemary.
- Cook about 4-6 hours on high setting until chicken is done.
- Debone chicken and save all of the chicken broth.
- Transfer meat and chicken broth to another 7-qt. crockpot.
- Add potatoes, carrots, celery and onion and cook on high approximately 2 ½ to three hours or until veggies are almost cooked through.
- Add green beans, peas and corn and cook an additional hour to an hour and a half.
- Combine GF flour or cornstarch and water.
- Stir into crockpot.
- Add dumplings.
- Cover with lid and cook on high an additional 45-60 minutes or until dumplings are no longer doughy in the middle.
FLUFFY DUMPLINGS:
- In a small mixing bowl, combine flour, baking powder, salt, pepper, parsley, thyme, rosemary, marjoram and dill weed.
- In a separate bowl whisk egg, half-and-half and melted butter.
- Add liquid mixture to dry mixture.
- Stir well to combine.
- If using gluten free flour, allow mixture to sit out on counter for about 5 minutes to absorb and thicken.
- Drop by large tablespoonfuls onto hot stew.
- Cover slow cooker with lid and continue cooking in crockpot 45-60 minutes, or until a toothpick inserted in the center of the dumplings comes out clean (and dumplings no longer look gooey).
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Chicken Stew with Fluffy Dumplings is a fantastic one-dish meal. It is a little more work than some recipes, but it’s so worth it.
This shows the texture of the dumplings. Eggs make a real difference! These were so fluffy. We loved them.
This is a delightful recipe to make for family or friends with gluten intolerance.
Chicken Stew with Fluffy Dumplings will knock your socks off!
You may also enjoy these delicious recipes!
Beef Stew with Dilly Dumplings
Chicken Stew with Sweet Potatoes and Dumplings
Chicken Fricassee with Herb Dumplings
Chicken Stew with Fluffy Dumplings
Equipment
- 1 crockpot
- 1 sharp knife to cut vegetables
- 1 vegetable peeler
- 2 mixing bowls
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 soup ladle
- 1 whisk
Ingredients
CHICKEN STEW:
- 3 cups chicken shredded (I cooked off and deboned a whole chicken) rotisserie chicken will also work
- 48 oz. chicken broth or use homemade broth saved from cooking off whole chicken
- 1 tsp. Salt and pepper to taste
- 1 tsp. dried rosemary
- 1 tsp. dried thyme
- 2 medium potatoes peeled and chunked
- 3 large carrots peeled, cut in one-inch pieces or sliced
- 2 ribs celery cut in one or two-inch pieces
- 1 large onion cut in strips
- 1 cup frozen or fresh green beans (about 6 ounces)
- 1 cup frozen or fresh peas (about 6 ounces)
- 1 cup frozen whole kernel corn (about 6 ounces)
- 1/3 cup gluten free flour or use regular flour or cornstarch
- 1/3 cup cold water
FLUFFY DUMPLINGS:
- 1 1/2 cups gluten free or all-purpose flour
- 3 tsp. baking powder
- 1 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1 tbsp. dried parsley
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1 tsp. dried marjoram
- 1 tsp. dried dill weed
- 1 large egg beaten
- 1 tbsp. salted butter melted
- 3/4 cup half-and-half
Instructions
CHICKEN STEW:
- Place whole chicken in crockpot.
- Fill with water.
- Sprinkle generously with salt, pepper, thyme and rosemary.
- Cook about 4-6 hours on high setting until chicken is done.
- Debone chicken and save all of the chicken broth.
- Transfer meat and chicken broth to another 7-qt. crockpot.
- Add potatoes, carrots, celery and onion and cook on high approximately 2 ½ to three hours or until veggies are almost cooked through.
- Add green beans, peas and corn and cook an additional hour to an hour and a half.
- Combine GF flour or cornstarch and water.
- Stir into crockpot.
- Add dumplings.
- Cover with lid and cook on high an additional 45-60 minutes or until dumplings are no longer doughy in the middle.
FLUFFY DUMPLINGS:
- In a small mixing bowl, combine flour, baking powder, salt, pepper, parsley, thyme, rosemary, marjoram and dill weed.
- In a separate bowl whisk egg, half-and-half and melted butter.
- Add liquid mixture to dry mixture.
- Stir well to combine.
- If using gluten free flour, allow mixture to sit out on counter for about 5 minutes to absorb and thicken.
- Drop by large tablespoonfuls onto hot stew.
- Cover slow cooker with lid and continue cooking in crockpot 45-60 minutes, or until a toothpick inserted in the center of the dumplings comes out clean (and dumplings no longer look gooey).