Gluten-Free Old Fashioned Chicken and Buttermilk Dumplings In The Crock Pot
8c.chicken broth or stockhomemade or (where to buy
6-8large carrotspeeled and diced
1.5tsp.sea saltwhere to buy
1c.heavy whipping cream
GF Buttermilk Dumplings
2c.GF Baking Mixwhere to buy
This soup is very forgiving and you can use any cut of chicken thawed or frozen, although 2.5 pounds is a good starting point. I've used diced chicken breast, all dark meat, and even a whole chicken that I later shredded. It's your call!
Simply add in the veggies, chicken, spices and broth and turn your crock pot onto low (don't add the whipping cream yet!). (this is my favorite crock pot! The lid can be secured for easy travel to holiday parties, poylucks and carryins!)
Allow it to cook for 5-7 hours, or until the chicken starts to fall apart.
ONE hour before you are ready to serve, make the GF Buttermilk Dumplings. Mix all of the dumpling ingredients in a bowl just until combined. You want the dough to hold together, but not be too sticky. If you need more liquid, add 1 Tb. of water at a time until the dough holds together.
Once the mixture is combined, roll out small balls in your hands, or plop them in like drop biscuits; they don't need to be pretty, so whatever floats your boat! We prefer to make small dumplings, about the size of a large cherry, because they will almost double in size when they cook.
Add in all of the biscuit dough and replace the lid to your slow cooker, and cook 45 minutes to an hour, or until the dumplings are cooked through and somewhat firm. Resist the urge to stir this soup, as the dumplings will fall apart while they're cooking!
Just before serving, add in the 1 c. of heavy whipping cream and stir gently.