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
- 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!