Print

Creamy Crockpot Chicken and Dumplings Lightened Up

creamy crockpot chicken and dumplings lightened up - featured image
Print Recipe

A lighter version of classic chicken and dumplings made in the slow cooker with a secret creamy cottage cheese base. This comforting dish is packed with protein and flavor, perfect for busy weeknights.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 4 cups (960ml) low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and black pepper to taste
  • 1 cup (240g) small-curd cottage cheese
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1.5 cups (180g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons unsalted butter, cold and cubed
  • 2 tablespoons fresh parsley, chopped
  • 2/3 cup (160ml) milk (2% recommended)

Instructions

  1. Place chicken breasts in the bottom of a 6-quart slow cooker. Season lightly with salt and pepper. Add diced onion, sliced carrots, sliced celery, minced garlic, dried thyme, dried rosemary, and bay leaves on top. Pour in low-sodium chicken broth.
  2. Cover and cook on low for 4 to 5 hours, until chicken shreds easily with a fork and vegetables are tender.
  3. Remove chicken from slow cooker and shred with two forks. Return shredded chicken to slow cooker and stir gently. Remove and discard bay leaves.
  4. In a blender, combine cottage cheese and 1/4 cup of hot broth from the slow cooker. Blend until completely smooth, about 30 seconds. Set aside.
  5. In a small saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook for 1 minute, stirring constantly. Slowly whisk in blended cottage cheese mixture and cook for 2 minutes until thickened.
  6. Pour creamy cottage cheese mixture into slow cooker and stir well. Taste and adjust salt and pepper as needed.
  7. In a large mixing bowl, whisk together 1.5 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Cut in 3 tablespoons cold cubed butter until mixture resembles coarse crumbs. Stir in chopped parsley. Make a well and pour in 2/3 cup milk. Stir until just combined; dough will be shaggy and slightly sticky.
  8. Drop spoonfuls of dumpling dough (about 2 tablespoons each) onto the surface of the hot soup. Space them evenly.
  9. Cover slow cooker and cook on high for 30 to 40 minutes, until dumplings are puffed up and a toothpick inserted in the center comes out clean. Do not lift the lid during cooking.
  10. Ladle into bowls, garnish with extra parsley if desired, and serve hot.

Notes

Don’t lift the lid while dumplings are cooking. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use dairy-free butter and unsweetened oat milk, and blend soaked cashews instead of cottage cheese. Leftovers can be stored in the refrigerator for up to 4 days; freeze soup base without dumplings for up to 3 months.

Nutrition

Keywords: crockpot chicken and dumplings, lightened up, healthy comfort food, slow cooker recipe, creamy chicken soup

Find it online: https://piperplate.com/creamy-crockpot-chicken-and-dumplings-lightened-up/