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Crockpot Chicken and Dumplings



1 ½ pound skinless, boneless chicken breasts
1 medium onion, finely chopped
2 garlic cloves, minced
2 celery stalks, diced
3 medium carrots, peeled and diced
1 tsp fresh thyme leaves or ½ tsp dried thyme
½ tsp dried oregano
½ tsp dried basil
2 bay leaves
2 cups homemade chicken stock
¼ cup almond milk
3 tbsp arrowroot flour
¼ cup chopped fresh parsley leaves
salt, black pepper to taste


For dumplings:

2 cups almond flour, sifted
4 tbsp melted coconut oil
2 tbsp almond milk
¼ tsp baking soda
¼ tsp apple cider vinegar
salt to taste


1. Place the chicken, onion, garlic, celery, carrots, thyme, dried oregano, dried basil, bay leaves and chicken stock in a slow cooker. Season with salt and black pepper to taste. Stir to combine. Cover with a lid and cook on low for 4 ½ – 5 hours.

2. Remove the chicken and shred it with two forks. Discard the bay leaves. Return the chicken to the slow cooker and stir.

3. In a small bowl combine the almond milk and arrowroot flour. Add the milk mixture and chopped parsley to the slow cooker. Stir to combine. Taste and season with salt and pepper as needed. Cover and cook for 30 minutes or until slightly thickened.

4. Meanwhile, make the dumplings. In a bowl place the almond flour, baking soda and salt and mix to combine. Add the almond milk, apple cider vinegar and coconut oil and stir until a soft dough forms. Drop the dough in heaping tablespoons onto the chicken mixture. Cover and cook for 1 -1 ½ hours or until dumpling are cooked through. Serve warm.

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