Gluten Free Chicken with Potato Dumplings - Crock-Pot
August 29, 2014
Categories: Comfort Food, Dinner, Main Dish, Soups/Stews, Poultry, Chicken, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Small Batch Cooking, Birthday, Entertaining, Fall/Autumn, Father's Day, July 4th, Mother's Day, Passover, Regional Holiday, Rosh Hashanah, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Winter, Weeknight Meals, Slow Cooker, Gluten-Free, High Protein, Kosher, No Eggs, Non-Dairy, Whole Chicken, Spring more
"One of my favourite comfort foods is chicken and dumplings, so when I was diagnosed with celiac disease I had to find a way to make this gluten free, turns out it wasn't that difficult and I prefer this version of it. The dumplings are a bit denser but have more flavour to them."
- Serving Size: 1 (465.6 g)
- Calories 400.7
- Total Fat - 6.9 g
- Saturated Fat - 1.8 g
- Cholesterol - 759.8 mg
- Sodium - 258.6 mg
- Total Carbohydrate - 23.4 g
- Dietary Fiber - 4.5 g
- Sugars - 3.9 g
- Protein - 58.8 g
- Calcium - 84.4 mg
- Iron - 9.3 mg
- Vitamin C - 24.6 mg
- Thiamin - 0.2 mg
Place the chicken in the crock and add carrots, onion, garlic, oregano, thyme, bay leaves, sage, salt and pepper.
Pour in the chicken stock, cover the crock and cook high for 4 hours.
In a large bowl, grate your potatoes with the fine side of grater.
Stir in the garlic salt then the flour, a bit at a time until the mixture just starts to stick together and not runny.
Drop a spoonful at a time into the liquid of the crock-pot around the chicken until you have used up all the batter.
Cover the crockpot and let cook for another hour.
Optional: I like to take out the chicken and place it in a roasting pan in preheated 350 degree oven, uncovered for about 30 minutes to crisp the skin. This is a personal preference and not necessary.
Tips & Variations