Cozy Slow Cooker Chicken & Dumplings (Gluten-Free)

Growing up, my grandma used to make chicken and dumplings every Sunday. It was the kind of meal that made the whole house smell like comfort. But when I had to cut gluten from my diet, I thought I’d never enjoy it again. I was wrong.

This slow cooker version brings all the nostalgia, minus the gluten. And the best part? You toss everything in the crockpot and let it work its magic.

No kneading, no stress—just pure comfort food made easy.

Tips for Maximum Flavor

✅ Sauté the onions, garlic, and butter in a pan before adding them to the slow cooker for a richer taste.
✅ Use bone-in, skin-on chicken if possible, then shred it before serving—it adds even more flavor.
✅ For a thicker stew, blend ½ cup of the cooked vegetables with some broth before stirring it back in.

Variations & Substitutions

🔹 Dairy-Free? Use olive oil instead of butter and full-fat coconut milk instead of heavy cream.
🔹 No Cornstarch? Swap it with arrowroot or a mashed potato to thicken the broth naturally.
🔹 Low-Carb? Skip the dumplings and serve over mashed cauliflower or zucchini noodles.

Pin

Slow Cooker Chicken & Dumplings (Gluten-Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Chelsea Catalan
• Prep Time: 15 minutes
• Cook Time: 7-8 hours (including dumplings)
• Total Time: 0 hours
• Yield: 4-6 servings 1x
• Category: Dinner
• Method: Slow Cooker
• Cuisine: American Comfort Food

Print Recipe

Pin Recipe

---

Description

A cozy, gluten-free take on a classic comfort dish, made easily in the slow cooker.

---

Ingredients

Scale 1x2x3x

For the Chicken Stew:

• 2 lbs boneless, skinless chicken thighs (or breasts), cut into chunks
• 4 cups low-sodium chicken broth
• 1 ½ cups full-fat coconut milk (or heavy cream if not dairy-free)
• 3 medium carrots, sliced
• 2 celery stalks, chopped
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp smoked paprika
• 1 bay leaf
• 2 tbsp butter (or olive oil for dairy-free)
• 2 tbsp cornstarch or arrowroot powder (mixed with 2 tbsp water for thickening)

For the Gluten-Free Dumplings:

• 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
• 1 tbsp baking powder
• ½ tsp salt
• ½ tsp garlic powder
• ½ tsp dried parsley
• 1 egg
• ½ cup almond milk (or regular milk)
• 2 tbsp melted butter (or coconut oil)

Cook Mode Prevent your screen from going dark

---

Instructions

Start the Base

1. In a large slow cooker, add chicken, broth, coconut milk, carrots, celery, onion, garlic, thyme, oregano, salt, pepper, paprika, and bay leaf.
2. Dot the top with butter or drizzle with olive oil for richness.
3. Cover and cook on low for 6-7 hours (or high for 3-4 hours), until the chicken is fork-tender.

2. Thicken the Stew

1. Remove the bay leaf.
2. In a small bowl, mix 2 tbsp cornstarch (or arrowroot) with 2 tbsp water until smooth.
3. Stir into the slow cooker and let cook for another 15 minutes, until thickened.

3. Make the Dumplings

1. In a medium bowl, whisk together gluten-free flour, baking powder, salt, garlic powder, and dried parsley.
2. In a separate bowl, beat egg, milk, and melted butter.
3. Gradually mix the wet ingredients into the dry until a sticky dough forms.

4. Cook the Dumplings

1. Drop spoonfuls of dough (about 1 tbsp each) into the hot stew.
2. Cover and cook for another 30 minutes on HIGH, until the dumplings puff up and cook through. (Avoid lifting the lid too often!)

Notes

Avoid opening the slow cooker too often to keep the dumplings from becoming dense

---

Nutrition

• Serving Size: 1 bowl
• Calories: 420
• Sugar: 4g
• Sodium: 750mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 5g
• Protein: 28g
• Cholesterol: 95mg