Gluten Free Chicken with Potato Dumplings - Crock-Pot

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"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."

Original recipe yields 7 servings


  • 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

Step 1

Place the chicken in the crock and add carrots, onion, garlic, oregano, thyme, bay leaves, sage, salt and pepper.

Step 2

Pour in the chicken stock, cover the crock and cook high for 4 hours.

Step 3

In a large bowl, grate your potatoes with the fine side of grater.

Step 4

Stir in the garlic salt then the flour, a bit at a time until the mixture just starts to stick together and not runny.

Step 5

Drop a spoonful at a time into the liquid of the crock-pot around the chicken until you have used up all the batter.

Step 6

Cover the crockpot and let cook for another hour.

Step 7

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.

Step 8


Tips & Variations

  • Crock-pot