Healthified Crock Pot Chicken & Dumplings

Healthified Crock Pot Chicken & Dumplings

Prep time: 10 minutes
Servings: 6



  • 32 oz. reduced sodium chicken broth
  • 2 C. water
  • 2 boneless skinless chicken breasts
  • 2 C. frozen peas and carrots
  • 1 medium white onion, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1 Tsp. dried basil
  • 1 tsp. dried thyme
  • Salt and pepper to taste


  • 1 1/2 C. whole wheat white flour
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. dried parsley
  • 1/2 tsp. garlic powder
  • 1/8 tsp. onion powder
  • 1/4 C. light butter (room temperature), cubed
  • 2/3 C. fat free milk
  • 1/3 C. fat free cheddar, shredded
  • Salt and pepper to taste
  1. Toss everything for the soup into the crock pot. Cover and set to cook for 6-8 hours on high or 8-10 hours on low.
  2. Once nearly done, remove the chicken and shred. You can use two forks or shred in your stand mixer. It doesn't really matter! Add the chicken back to the crock pot and cover.
  3. Set the crock pot to high now if you've been cooking this on low.
  4. Combine the 1 1/2 C. flour, 1 1/2 Tsp. baking powder, 1 1/2 Tsp. parsley, 1/2 Tsp. garlic powder, 1/8 Tsp. onion powder, salt and pepper for the dumplings together in a medium bowl.
  5. Cut in the 1/4 C. butter using two forks or your hands until it begins to form a grainy mixture (resembling corn starch).
  6. Add in the 1/3 C. shredded cheddar and 2/3 C. milk.
  7. Mix just until a thick dough forms and all lumps are out.
  8. Drop the dough by rounded spoonfuls into the crock pot. Try to do this quickly as to not let much heat escape from the crock pot.
  9. Cover and cook on high for 30-60 minutes.
  10. Once done, the dough will still look a little wet on top, but will be soft, fluffy, and cooked through on the inside.
  11. Serve warm and enjoy!

Per serving: 1.5 cups: 226 calories; 8 g fat; 26 carbohydrates; 23 g protein; 441 mg sodium

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