Go Back
–+ servings
Chicken Stew With Fluffy Dumplings | Can't Stay Out of the Kitchen | this heartening #OneDishMeal is so comforting & rewarding. The #FluffyDumplings are light & airy rather than dense & heavy. They're seasoned with plenty of herbs to make them flavorful instead of being plain & tasteless. The comfort food #recipe is excellent for family or company dinners & it's easier than many entrees since it's made in the #crockpot. We receive rave reviews every time we serve this excellent #entree. #chicken #ChickenStew #peas #dumplings #corn #GreenBeans #carrots #GlutenFree #ChickenStewWithFluffyDumplings

Chicken Stew with Fluffy Dumplings

Teresa Ambra
Chicken Stew with Fluffy Dumplings is one of the most mouthwatering one-dish meals ever. The dumplings are light, airy and fluffy--just the way you want them. The stew is tender, flavored with thyme and rosemary and chocked full of veggies you'll actually eat! Terrific for family or company dinners, especially when you want an all-in-one meal and don't want to fix a lot of sides. This gluten free recipe is easier to prepare since it's made in the slow cooker.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Course Chicken, Main Dish, Soup, Stews and Chowders
Cuisine American
Servings 10
Calories 367 kcal

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

NOTE: one whole chicken, cooked and deboned, yielded 7 cups of shredded chicken and 6 cups of seasoned chicken broth.
 
NOTE: Do not keep uncovering the lid while the dumplings are cooking. Wait a full 45 minutes before checking the first time. Then check again in 15 minutes for desired doneness.
 
NOTE: I checked at 45 minutes. While the inside of the dumplings tested done, some of the tops looked a little goopy, so I cooked an additional 30 minutes.
 
NOTE: Total time: 5 hours 15 minutes, plus about 6 hours to cook off the chicken. If you cut the veggies in smaller pieces, the cooking time will decrease.
 
NOTE: You can use either gluten free or regular flour in this recipe.
 
NOTE: I usually cook and debone a whole chicken one or two days in advance. I refrigerate (chicken in one container and broth in another) until ready to use in this recipe.
 
NOTE: You can substitute canned chicken and broth for the homemade broth and deboned chicken in this recipe.
 
NOTE: If cooking off a whole chicken, it is easier to do that a day or two in advance of making this recipe.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 367kcalCarbohydrates: 49gProtein: 11gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 48mgSodium: 1268mgPotassium: 551mgFiber: 6gSugar: 19gVitamin A: 4162IUVitamin C: 22mgCalcium: 215mgIron: 5mg
Keyword chicken, chicken and dumplings, corn, crockpot, gluten free, green beans, main dish, peas, potatoes, Slow Cooker, soup, stew
Tried this recipe?Let us know how it was!