Description
A comforting and healthy version of chicken and dumplings made in a crockpot. This dish is packed with flavor and easy to prepare.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 3 cups low-sodium chicken broth
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp black pepper
- 1/2 cup whole wheat flour
- 1/2 cup almond milk
- 1 cup frozen peas
- 1 tsp salt (optional)
Instructions
- Place chicken, broth, carrots, celery, onion, garlic, thyme, parsley, and black pepper in the crockpot.
- Cover and cook on low for 6 hours or high for 3 hours.
- Remove chicken and shred it with two forks.
- Whisk flour and almond milk in a small bowl until smooth.
- Stir the flour mixture and peas into the crockpot.
- Return shredded chicken to the crockpot.
- Cover and cook on high for 30 minutes or until thickened.
- Season with salt if needed before serving.
Notes
- For a thicker stew, add an extra tablespoon of flour.
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently on the stove or in the microwave.
- Prep Time: 15 mins
- Cook Time: 6 hours 30 mins
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American