gluten-free chicken and dumplings in a crock pot

Ok, if I hadn’t made this myself, I never would have known it was gluten-free!  To be honest, most gluten-free recipes have a distinct taste or at least a different texture than non-gluten-free recipes.  This by far is one of the best dishes of chicken and dumplings I have ever eaten!  It is also dairy-free, so it did not leave me feeling so full and heavy like other chicken and dumpling dishes I’ve eaten.  It is completely from scratch, but super easy.

UPDATE: Due to several comments regarding the dumplings falling apart, I have added some changes to the recipe.  Hope it helps!

Gluten-Free Chicken and Dumplings

Gluten-free Chicken and Dumplings


  • 2 large chicken breasts
  • 1 cup chopped carrots
  • 1/2 cup diced celery
  • 1 onion diced
  • salt & pepper
  • 7 cups chicken broth


  • 3/4 cup brown rice flour
  • 1/2 cup tapioca flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons shortening
  • 1/2 cup almond milk

Cover the bottom of a large crock pot with the vegetables.  Place the chicken on top of the vegetables and season with salt and pepper.  Pour the chicken broth over the chicken.  Cook on low for 6 hours.

After 6 hours, remove the chicken and turn the crock pot onto high.

UPDATE:  Turn the crock pot on HIGH approximately 30 minutes prior to adding the dumplings.  When testing the recipe again (a couple of times) I found that if I turned the pot on high after cooking for 5 – 5.5 hours (leaving the chicken in), the soup was then hot enough to cook the dumplings quicker once dropped in.  Go ahead and remove the chicken after the crock pot has been on high for 30 minutes.  You definitely want to make sure the chicken is fully cooked before removing.

To make the dumplings, stir together the dry ingredients.  Cut the shortening into the dry mixture until it resembles coarse crumbs.  This is easiest with a pastry cutter, but a fork will also work.  Add the almond milk and stir until it forms a thick dough.  You can add additional almond milk if your dough is too stiff to mix.

Drop dough by the tablespoon into the soup.  Cook on high for 1 to 1 1/2 hours or until the dumplings are not doughy.

UPDATE:  Be sure to not stir the soup after dropping the dumplings in.  Stirring will cause the dumplings to fall apart.  I know this is difficult, but DO NOT STIR.  If some of the dumplings have not been fully immersed, use a fork or spoon to gently press down into the soup.

While the dumplings are cooking, shred the chicken with two forks.  When the dumplings have about a half hour left of cooking time, add the chicken back into the soup and stir.

This dish is so yummy!  I took a chance and tested it out on our small group from church.  It got rave reviews, and the crock pot was practically licked clean.  I really wish I would have gotten a picture of it, but I didn’t, so you’ll have to use your imagination!  🙂

We will definitely be making this again!

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75 Responses to gluten-free chicken and dumplings in a crock pot

  1. Debbie Rinehart says:

    I wonder if I could use the Cassava flour and Bob’s Red Mill 1 – 1 gf all purpose flour instead of the almond flour.

  2. Tamtam says:

    Finally, a gluten free recipe the whole family loved!! Delicious❤️ I will add some frozen peas and increase the dumplings next time. Thank you for sharing!!

  3. Carrie says:

    If I use regular milk instead of Almond milk will that mess anything up ??

  4. Stacy says:

    Not sure where I went wrong. I did use a gluten free flour mix (Trader Joe’s, if it matters) instead of the separate flours, and butter instead of shortening because it was all I had. But I had the opposite problem. It was perfect when my son and I had it for dinner. But then a few hours later when my husband got home from work, the dumplings continued to expand and soaked up most of the soup. I was able to think it a little with the leftover stock. I put the rest in the fridge, and the next day there was no soup left! It was just one giant dumpling! They continued to soak up the soup and expand. Don’t get me wrong, they were tasty. But I was looking for something that I could keep warm for when hubby is working late. Any advice?

    • I’m so sorry, I’ve never had this issue when I’ve made it. My only thought is that perhaps one of the flours used in that blend is perhaps more starchy and is more apt to absorb liquid than another option.

      • Grandma Cook says:

        There is nothing wrong with the recipe or the dumplings. If you make regular dumplings with wheat flour the same thing will happen. You simply must remove the dumplings and reheat separately. Enjoy!

    • Susan Wester says:

      LOL (laughing with you) this reminds me of the gluten free pasta my sister and I tried in a soup recipe. We had the best laugh, they were great, but they kept expanding (not all GF pasta does this). By the next day it was one big noodle; we said if we had known it was going to keep growing, we would have just put one piece of pasta in. Also reminds me of the I Love Lucy episode with the bread in the oven. Such is the life of the gluten free, it’s always interesting and you can never assume it will turn out quite the same as a regular recipe. Don’t think you did anything wrong, it’s just you never know from one GF product to the next when substituting. I definitely want to try this recipe….I miss dumplings, it’s been years. Thanks for the info on the Trader Joe’s mix (although they have many wonderful GF products), at least we know this particular mix doesn’t do well in this situation.

  5. Pingback: Gluten Free Chicken and dumplings in a crock pot – Cindy I Bierman

  6. Reblogged this on Cindy I Bierman and commented:
    This is delicious! I changed the almond milk to rice milk to suit our needs. My whole family loves it.

  7. Zee says:

    Thank you so much for this recipe. I’ve made these dumplings for a variety of vegetable soups and they’ve worked beautifully every time. I have used olive oil or coconut oil instead of shortening and never had a problem. I also add herbs and spices to the dumplings for extra flavour. I’ve never had a problem with them falling apart, but I do sometimes add a little glutenous rice to make sure it all holds together.

    My dumplings don’t look as smooth as the ones in the photo, but they taste great and that’s all I care about. I am fairly slapdash in my cooking and this recipe is easy and satisfying. Thank you for sharing it!

  8. Nancy says:

    I use Cup 4 Cup flour and then you don’t have to use two kinds. It swaps out equal to regular flour and you can’t tell the difference. I also don’t put sugar in my dumplings and add a couple of eggs. Instead of baking soda I use baking powder. The mixture will be sticky but in the end the dumplings will hold as long as you cook them long enough.

  9. jcroxmisox says:

    This was a lovely recipe. Thank you for sharing it! I made it with a couple of substitutions for what I had on hand, and was extremely surprised by the results. Many of my past experiments with other gluten-free dumplings had garnered poor feedback from the hubs and dissatisfaction for my own comfort food cravings, but after eating these the SO had to ask if they were gluten-free at all… he was very impressed (and my cravings assuaged)!

    Here are my substitutions:
    1. Nutiva shortening (palm fruit oil, red palm oil, coconut oil), instead of regular shortening
    2. 1/4 C. tapioca flour, supplemented with 1/4 C. potato flour, instead of full tapioca amount
    3. White rice flour, instead of brown rice flour
    4. Additional chicken breast

    The white rice flour is actually the ingredient to which I contribute the majority of the end consistency/stickiness of the dumplings. They never fell apart at all: not during initial cooking, and not when reheating the (ample!) leftovers the following days. Fantastic! Thanks again!

  10. Esther L. Hampton says:

    Instead of dropping the dumplings by the spoonful, I roll the dough out flat and cut it into thick noodles like my grandmother did. I usually do need to add more milk. I also add a couple of bay leaves, use three chicken breasts and six cups of broth instead of seven. This makes it more like a stew ( like Granny’s) than a soup. It’s great served with GF cornbread.

  11. Christina Kayser says:

    can you cook this on high for less time? I did not calculate the hours when I started to make it.

  12. Panda says:

    Just discovered this recipe, just added the dumplings and they sunk but yes did disintigrate a bit. I’m not confident they will turn out, but if not i will try adding some xanthum gum next time or some of your other suggestions. I LOVE chicken and dumplings enough to try this multiple times

  13. Jennifer says:

    Can you use butter instead of shortening??

    • Unfortunately, butter will not work. I have tried this and the dumplings completely fell apart. Butter has a much lower melting point than shortening. I’m still looking for a healthier alternative to shortening for this recipe, but haven’t found one yet.

  14. Pingback: Gluten-Free Crock Pot Chicken And Dumplings Recipe – Gluten Free With Joy

  15. Happy714oc says:

    Tried this recipe and my dumplings all fell apart 😢. At first they were great but then all disintegrated. I followed the recipe to the t.

  16. Shawna says:

    Anyone think I could make this and freeze leftovers for use later? Me and my one son are gf, the rest of household isn’t. I know we won’t be able to finish it all, but hate to waste food.

  17. I eat GF, so I will definitely try this recipe. Thanks

  18. Sunnie payne says:

    Can I replace the almond milk with regular milk

  19. art says:

    can i add another starch other than rice? thanks for the recipe

  20. Whitney says:

    The first time I made this it was thick and very good. However now it is very soupy. Maybe because I tried to double it. How do I get it to taste like it did before? Did you change the recipe?

    • I’m not sure what to tell you as far as it being soupy. I did not change the recipe itself, but did provide some updates to the instructions as many expressed issues with the dumplings falling apart. If the dumplings fall apart, that would thicken the soup, so maybe that has something to do with it. Doubling recipes can also change how they turn out sometimes.

  21. Teresa says:

    How many servings do you think this makes?

  22. Elizabeth says:

    I had a similar experience as Kelly. In my case, I made the dough ahead of time and chilled it in the fridge for a few hours. I think my problem was, after I put the dumplings in, I stirred the soup. This made about half of my dumplings fall apart. The soup is still cooking, so I’m not sure how the other half of the dumplings will turn out. On another note…I decided to add some traditional chicken soup spices to the broth, such as thyme, bay leaf, garlic, salt, and pepper. I thought the broth needed some spice 🙂

    Thanks for sharing your recipe! I hope the next time I make it the dumplings are a little more successful.

    • That sounds so yummy with the other seasonings!!

      I made this recipe again last week and it has been a while since I made it. I too stirred the soup after adding the dumplings and they fell apart. I was rushing the dumplings though because the crockpot had already been on a lot longer than I had planned that day and we were all really hungry!! It still tasted really good, it was just a bit thicker and not as many dumplings to enjoy.

      Next time I will try turning the crockpot on high for longer before I add the dumplings. And maybe I won’t be in such a rush. Lol!

  23. Kelly says:

    I need help with this recipe! I made it EXACTLY as written and my dumplings disintegrated within 5 minutes of putting them in the crock pot. Now I have really thick chicken soup 😞 What did I do wrong?

    • I’m so sorry this happened. 😞 I’ve not had that happen before. A few things come to mind as possibilities. The dumplings could have had too much almond milk in them and you could try adding more flour, or reducing the milk. When making the dumplings, maybe mush them together a bit before dropping them in the crockpot. Another thing to try might be to make the dumplings a little bit earlier and chill the dough before dropping in the crockpot. I really hope one of these suggestions will help.

  24. says:

    Do you think you could make this a couple hours ahead of time and let it sit in the crockpot on warm till it is time to eat? Thanks.

  25. Any dairy/soy/animal lard free suggestions on replacement for the shortening? 😦 I’m a difficult case. Do you think Earth Balance dairy/soy free “butter” would work?

  26. Carrie Z says:

    Has anyone made these without the almond milk? I am allergic and would have to use something else but wondering if it would change anything and if I could just use regular milk?

  27. Melanie says:

    sounds great! Looking for new tasty dinner ideas for my 2yr old who is gluten free, dairy free, nut free, etc… Can you give recommendation for cooking this in the pressure cooker? Not sure how to add the dumplings-release the pressure, then bring it back up again? Then should I take the chicken out at that point? Thanks!

  28. Mira says:

    Thank you, just diagnosed from doctor and am wheat free, dairy free and egg free at this point. Not that I don’t like a good muffin or cake, but really needed some good ole home cooking meal type recipes for the family. Something I can cook and eat with the family that I don’t have to make a separate meal for them. This fits the bill!

  29. Bethany says:

    My son ordered chicken and dumplings today at a restaurant, which set off a major pregnancy craving for me! I had not enjoyed dumplings since going gluten free.

    Like one of the commentors above, I also used the Krusteez gf blend, regular milk, and butter. I just used precooked chicken, frozen peas and carrots though because I was in a hurry. I rolled my dough between parchment and had no problems with sticking.

    Even though I modified the recipe due to what I had on hand, it was very yummy and satisfied my craving within 15 minutes! Thank you! 🙂

  30. Pingback: Gluten Free Chicken and Dumplings | theglutardfamily

  31. Kath says:

    I made this with some slight modifications. For me the onion pierced with cloves made chicken and dumplings but since I cannot digest onions……I took a larger piece of celery and stuck three whole cloves into it and added it with the carrots (doubled carrots). I pulled it out just before I put the dumplings in. This was soooo yummy. I also had a handful of frozen peas to use up so I put them in ten minutes before it was done. Again, a great recipe!

  32. Karen says:

    I’ve been looking for recipes like this that are gluten free & dairy free. It’s great to see some. Sounds really good too.

  33. Melisa says:

    I like to “roll out” my dumplings and cut them into strips. Will this combination of ingredients stand up to a rolling pin? Or will they be too sticky and fall apart?

    • The way the recipe is, I think the dough would be too sticky to roll out. You could try, just be sure to ‘flour’ your surface really well and maybe even add additional flour to your dumpling dough. Enjoy! Let me know how it turns out! 🙂

  34. Susan says:

    can you give cooking times for stovetop recipe? I don’t have a crockpot but this sounds delicious.
    Thanks much.

    • I think I would cook everything on the stove for about 35-45 minutes or until the chicken is fully cooked. Then add the dumplings and cook for an additional 20-25 minutes until the dumplings are cooked through. Stove top will definitely be faster. Hope you enjoy it! 🙂

  35. Diane says:

    I made the dumplings tonight but of course had to sub for what I had on hand. Yum! I followed your measurements but used my GF flour mix that already has starch, so 1 1/4 c of GF flour mix, used butter instead of shortening & regular dairy milk instead of almond. I pressed my dough out on parchment paper, about 1/4 inch thick & used a pizza cutter to cut it into 1/2″ cubes because my group fight over the dumplings. Chilled thrm for 20 min. Then dumped it in my simmering chicken noodle soup right after the noodles. Put lid on-no stirring for 10-13 min. Turned heat off, let set another couple minutes. Stir as I served. Delicious! Thanks for the inspiration.

    • Yum! that sounds so good! Glad it turned out well for you. I definitely would prefer a dumplings using real dairy. One of the many sacrifices I’ve had to make for my daughter’s health. Thanks for sharing. 🙂

  36. Patrice says:

    I grew up eating chicken and dumplings and when I was diagnosed with a gluten allergy, this was the dish that I missed the most…not anymore! These are amazing!!! I was VERY skeptical of gf chicken and dumplings but you could NEVER tell these didn’t have regular flour. Just make sure the dumplings are fairly thin/flat so they have the best consistency. This, by far, is my favorite gf recipe yet!

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