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Gluten-Free, Dairy-Free Chicken and Dumplings

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Prep Time: 30 minutes
Cook Time: 4 hours 30 minutes
Total Time: 6 hours 30 minutes
Servings: 8

Equipment

  • Large saute pan
  • Slow cooker
  • Large mixing bowl
  • 2-inch cookie scoop or large spoon

Ingredients

For the Chicken:

  • ½ cup gluten-free one-to-one baking flour, such as Bob's Red Mill
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 pounds boneless skinless chicken breasts
  • 4 tbsp vegan, soy-free, nut-free butter, such as Soy-Free Earth Balance
  • 5 small carrots, peeled and chopped small
  • 3 celery stalks, chopped small
  • 2 cups frozen corn
  • 1 small Vidalia or sweet onion, minced
  • 2 garlic cloves, minced
  • 5 cups chicken stock (my favorite brand is Kitchen Basics)

For the dumplings:

  • 1 cup unsweetened coconut milk
  • 1 tbsp apple cider vinegar
  • 2½ cups gluten-free one-to-one baking flour, such as Bob's Red Mill
  • 4 tsp baking powder
  • 1½ tsp xanthan gum
  • 1 tsp salt
  • ½ tsp smoked paprika
  • ½ cup cold, vegan, soy-free, nut-free butter such as Soy-Free Earth Balance, cut into cubes
  • 1 small handful chopped fresh parsley

Instructions

  • Combine flour, thyme, smoked paprika, salt and pepper in a shallow dish.
  • Lightly dredge the chicken breasts in the flour mixture
  • Melt the vegan butter in a large sauté pan over medium heat.
  • Add the chicken breasts, cooking until brown on one side, then flip to brown the other side of the breasts.
  • Place the chicken in your crockpot.
  • Add carrots, celery, corn, onion, garlic and chicken stock.
  • Secure the lid and cook on low for 4 hours, until juices run clear and a meat thermometer inserted into the thickest part of a chicken breast reaches 165 degrees F.
  • Remove chicken to a cutting board, shred and return to crockpot.

Make the dumplings:

  • Combine the coconut milk and apple cider vinegar in a bowl and set aside.
  • In a large mixing bowl, add gluten-free flour, baking powder, xanthan gum, salt and smoked paprika and stir with a fork or whisk until well combined.
  • Add cold, cubed vegan butter and use your fingers to rub the butter into the flour mixture until small chunks form. Do not overwork dough.
  • Add the coconut milk mixture, and use your hands to gently mix it into a wet, sticky dough.
  • Add chopped parsley and gently mix until it's evenly distributed throughout.
  • Using a 2-inch cookie scoop or large spoon, drop rounds of the dumpling dough on top of the chicken mixture in the crock pot.
  • Turn the crockpot setting to high, place the lid on top, slightly vented to let out steam, and cook for 30 minutes or until dumplings are cooked throughout.
  • Spoon into bowls and enjoy!