Gluten Free Crockpot Chicken and Dumplings
Serves 6-8 people depending on apetite
1/3 Cup butter
1/2 to 3/4 Cup Freeze Dried onions + 1/3 +/- Water, in a small bowl
1/4 Cup Gluten Free Flour
1/4 tsp Black Pepper
2 Cups water to which has been added
1-2 tsp of Chicken Bouillon (To taste)
3 Tbsp Powdered Milk + 1 Cup water
1 1/2 Cups Freeze Dried Chicken Chunks + 3/4 Cup Water, in a medium bowl
1 Cup Freeze Dried Corn + 1/3 Cup HOT Water
1 Cup Freeze Dried Peas + 1/3 Cup HOT water
1/4 Cup Freeze Dried Carrots + 1/4 Cup HOT water
1/2 Cup Freeze Dried Celery + 4 Tbsp Water
1 Cup Freeze Dried Potato Chunks + 1 Cup Water (Optional)
Turn your crockpot onto warm just to prewarm the dish.
In a large sauce pan, melt the butter, then add the onions and cook till onions are “clear”, to bring out their flavor. Remove from heat. Add 1/3 Cup GF Flour and black pepper, stir to mix well. May be a little dry, but try to mix in all the flour with the butter. Then add the water with the bouillon already dissolved. Mix well. Bring to a boil and allow to thicken. You don’t want this as thick as pot pie filling because it will be cooking for a time in the crockpot. It should be more stew consistency. When thickened, add milk mixture and stir through, then remove from heat and add re-hydrated vegetables and chicken.
Gently pour mixture into the pre-warmed crockpot, then turn the heat to high. While it continues to heat up, mix the dumplings.
1 1/2 Cups Gluten Free Flour
1 Tbsp Baking Powder
1 tsp Chicken Bouillon
1 Tbsp ground chia seeds with 2 Tbsp water added
1/4 - 1/2 tsp black pepper
1 Cup Whole milk (or 4 Tbsp Powdered milk plus 1 Cup water)
3 Tbsp butter
Herbs for flavor: Optional, Some like to add 2 tsp Thyme leaves for added flavor
In bowl, whisk together dry ingredients. Gently heat the milk until heated through, add butter. Turn off heat and allow butter to melt into milk. Mix into dry ingredients until just incorporated. Drop dough by spoonfuls onto hot filling in crockpot, leaving a small space between each dumpling to allow for rising. Cover and continue to cook on high until dumplings are cooked through, 45-60 minutes. Serve Hot. Makes about 6-8 servings depending on appetite.
Judith has over 20 years experience in food storage, herbs, essential oils, and prepping. She was a captain in the USAF-AUX, FEMA trained, Community Emergency Response Team member and NRA marksmanship award recipient. She shares her experiences with her readers offering tips and recipes.
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