Healthy Chicken And Dumplings Recipe

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This healthy chicken and dumplings recipe is a game changer! It’s comforting, filling and made with healthy, real food ingredients! Psst… you can even make it dairy free and gluten free!

Chicken and dumplings is one of those absolute comfort foods. A good, warm bowl of the stuff can easy a world of stress and tension.

A green crock filled with this Healthy Chicken And Dumplings Recipe

Stove Top Chicken And Dumplings

You have two options with this recipe. Stove top or slow cooker. If you opt for the stove top, you’ll want a large stock pot. If you don’t have one, you’ll want to cut the recipe in half. This makes approximately 5½  quarts.

Chicken And Dumplings In The Crock Pot

If you prefer crock pot chicken and dumplings, I have you covered! Below are instructions for making this in a slow cooker. You will need a slow cooker that is a minimum of 5½  quarts in size.

Whole Grain Dumplings

Just a word of caution. If you are not used to whole grain dumplings, they may take a little getting used to. I find these absolutely delicious, but it’s been a long time since I’ve eaten processed grains. So my taste buds are already adjusted. I will say that lots of people have tried this recipe and thoroughly enjoyed it. But I thought I should mention it because some folks really take issue with the switch to whole grains in a recipe like this.

Gluten Free Dumplings

Here again, these might take a little getting used to. They are slightly chewier and more coarse in texture. But still tasty!

The dough will be pretty sticky when you mix it. It’s best to just stir it the best you can with a wooden spoon.

Also, it won’t leave a film over the chicken and dumplings because of the lack of gluten. So your stew won’t be a thick as it would with wheat dumplings.

If you want your broth thicker (more stew-like), make a slurry with a ¼ cup cold broth and 3 tbsp. arrowroot powder or cornstarch. Then pour that into the stew and stir for a few minutes until things thicken up a bit.

Lastly, keep your gluten free dumplings on the smaller side. Bigger dumplings don’t cook as well as wheat based dumplings will.

A side view of this Healthy Chicken And Dumplings in a green crock, ready to eat.

What You’ll Need

Stew Ingredients

2 tbsp. oil – This can be any oil you prefer to cook with. However, the lighter in flavor, the better.

2½ cups chopped onion – This can be red or yellow onions. This measurement is approximately 1 large onion.

3 cups sliced carrots – You can use baby carrots or regular carrots. It’s up to you.

2 cups sliced celery – Slice these thin unless you like the chunkier texture.

6 cups low-sodium chicken broth – make sure there is no sugar added (usually in the form of dextose), and if you have the option, choose low sodium.

1 tbsp. dried marjoram – Dried works better than fresh in this case. Some folks don’t care for marjoram, but the flavor blends in pretty well here. Hard to pick out from the overall flavor.

1 tbsp. garlic powder – You can also use garlic granules.

2 lbs. boneless, skinless chicken breasts – about 4 medium chicken breasts, cut into small chunks

Dumpling Ingredients

2 cups whole wheat pastry flour – Or if you need gluten free dumplings, use 2½ cups gluten free oat flour.

1 tbsp. baking soda – Make sure it’s fresh or newer, or the dumplings won’t turn out well.

½ tsp. salt – I used pink Himalayan salt, but use what you have on hand.

3 tbsp. oil – Again, use whatever oil you usually cook with.

1 cup milk – Regular milk works well. But if you need this to be dairy free, use unsweetened almond or cashew milk. Both flavors work pretty well here. Cashew milk will make things a tiny bit creamier than almond. But both are good.

How To Make Healthy Chicken And Dumplings

STEW DIRECTIONS

Heating the oil in the skillet for this Healthy Chicken And Dumplings Recipe.

In a skillet, heat the oil.

Sautéing the vegetables for this Healthy Chicken And Dumplings Recipe.

Combine the oil, onion, carrots and celery. Sauté until the onions are translucent.

Slow Cooker Directions

Adding the broth to the slow cooker.

Pour the broth into your crock pot.

Adding the spices to the broth in the slow cookers.

Add the marjoram, garlic powder to the broth.

Adding sautéd veggies to the slow cooker.

Then add the vegetables.

Adding the chicken to the slow cooker for this Healthy Chicken And Dumplings Recipe.

And finally, add the chicken to the slow cooker.

Dumpling Directions

The finished dumpling dough, resting in its mixing bowl.

In a large mixing bowl, combine the flour, baking soda and salt. Whisk to blend well. Pour in the oil and milk and mix with a wooden spoon. The dough should be very sticky.

Spooning the dumplings into the hot broth.

Turn the crock pot on high to get the broth hot. The broth MUST be hot before adding the dumplings. Depending on your slow cooker, this can take 30-60 minutes. Using two teaspoons, scoop up and round off your dumplings and scrap into your crock pot. (Just like making drop cookies)

I cooked this on high for about 3-1/2 hours total. But if you need to cook it longer because you are leaving for the day (or cooking overnight), turn the slow cooker on low, and cook until the dumplings and chicken are cooked through. (About 6 hours). It’s important to know how your slow cooker cooks here. Every slow cooker is slightly different.

If using wheat flour, he dumplings will look a little odd after they have been cooking at the top of the stew all day. They create a sort of “crust-like” layer. Just break them up with a wooden spoon and stir them into the stew to finish cooking. Stirring this in will help thicken your stew.. Break one open to be sure it’s cooked all the way. At this point, your stew is done.

Stove Top Directions

  • Pour the broth into your stock pot.
  • Add the marjoram, garlic powder, vegetables and chicken to the stock pot.
  • Bring the pot to a slow boil. The broth MUST be at a slow boil before adding the dumplings.
  • Using two teaspoons, scoop up and round off your dumplings and scrap into your pot. (Just like making drop cookies)
  • Boil until the dumplings and chicken are cooked. (Break open a dumpling to see if it’s cooked all the way through)
  • Note that the dumplings can leave an odd looking film over the top of your stew as it simmers. This is totally normal. Simply break it up towards the end of cooking and stir everything into the stew. This film is just the flour which will help to thicken your stew.

Need Supplies?


Slow Cooker sold on amazon. It’s the correct size for this recipe. Click image to go to amazon. (Affiliate link)


Stock pot sold on amazon. This is the correct size for this recipe. Click image to go to amazon. (Affiliate link)

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More Healthy Comfort Food

Chicken And Dumplings Recipe

Recipe updated 3/10/21.

A green crock filled with this Healthy Chicken And Dumplings Recipe

Chicken And Dumplings Recipe

This classic dish gets a healthy upgrade. But shhhh!!!! It’s so good, nobody will notice!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 25 minutes
Cook Time: 6 hours
Total Time: 6 hours 25 minutes
Servings: 20 servings (5 quarts approximately)
Calories: 135kcal
Author: The Gracious Pantry

CLICK TO WATCH THIS RECIPE IN ACTION!

Equipment

  • Slow cooker or stock pot

Ingredients

Stew Ingredients

  • 2 tbsp. oil
  • cups chopped onion (red or yellow onion)
  • 3 cups sliced carrots
  • 2 cups sliced celery
  • 6 cups low-sodium chicken broth (no sugar added)
  • 1 tbsp. dried marjoram
  • 1 tbsp. garlic powder
  • 4 medium boneless, skinless chicken breasts, cut into small chunks

Dumpling Ingredients

  • 2 cups whole wheat pastry flour (2½ cups gluten free oat flour for a gluten free version)
  • 1 tbsp. baking soda
  • ½ tsp. salt
  • 3 tbsp. oil
  • 1 cup milk (unsweetened almond milk works for a non-dairy version)

Instructions

STEW DIRECTIONS

  • In a skillet, heat the oil.
    Heating the oil in the skillet for this Healthy Chicken And Dumplings Recipe.
  • Combine the, onion, carrots and celery. Sauté until the onions are translucent.
    Sautéing the vegetables for this Healthy Chicken And Dumplings Recipe.

Dumpling Directions

  • In a large mixing bowl, combine the flour, baking soda and salt.
    Whisk to blend well. Pour in the oil and milk and mix with a wooden spoon.
    The finished dumpling dough, resting in its mixing bowl.

Slow Cooker Directions

  • Pour the broth into your crock pot.
    Adding the broth to the slow cooker.
  • Add the marjoram, garlic powder.
    Adding the spices to the broth in the slow cookers.
  • Add the vegetables next.
    Adding sautéd veggies to the slow cooker.
  • Finally, add the chicken to the slow cooker.
    Adding the chicken to the slow cooker for this Healthy Chicken And Dumplings Recipe.
  • Turn the crock pot on high to get the broth hot. The broth MUST be hot before adding the dumplings. Depending on your slow cooker, this can take 30-60 minutes.
    Using two teaspoons, scoop up and round off your dumplings and scrap into your crock pot. (Just like making drop cookies)
    I cooked this on high for about 3-1/2 hours total. But if you need to cook it longer because you are leaving for the day (or cooking overnight), turn the slow cooker on low, and cook until the dumplings and chicken are cooked through. (About 6 hours). It's important to know how your slow cooker cooks here. Every slow cooker is slightly different.
    Spooning the dumplings into the hot broth.
  • The dumplings will look a little odd after they have been cooking at the top of the stew all day. They create a sort of "crust-like" layer. Just break them up with a wooden spoon and stir them into the stew to finish cooking. Break one open to be sure it's cooked all the way. At this point, your stew is done. Cool slightly and serve.
    The finished Healthy Chicken And Dumplings.

Stove Top Directions

  • Pour the broth into your stock pot.
    Add the marjoram, garlic powder, vegetables and chicken to the stock pot.
    Bring the pot to a slow boil. The broth MUST be at a slow boil before adding the dumplings.
    Using two teaspoons, scoop up and round off your dumplings and scrap into your pot. (Just like making drop cookies)
    Boil until the dumplings and chicken are cooked. (Break open a dumpling to see if it's cooked all the way through)
    Note that the dumplings can leave an odd looking film over the top of your stew as it simmers. This is totally normal. Simply break it up towards the end of cooking and stir everything into the stew. This film is just the flour which will help to thicken your stew.
    A side view of this Healthy Chicken And Dumplings in a green crock, ready to eat.

Notes

Please note that the data below is a ballpark figure. Exact nutrition data is not possible.

Nutrition

Serving: 1cup | Calories: 135kcal | Carbohydrates: 14g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 298mg | Potassium: 327mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3289IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg

Recipe from the Gracious Pantry® archives, originally posted 10/20/2010.

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362 Comments

  1. Hi Tiffany! This looks great!! A question for you regarding the dumplings – If you’re cooking this in a crockpot when would you add the dumplings, at the beginning? I am asking because step 3 says the broth has to be hot before adding them.

    I would like to start this in the morning before work and have it ready when I come home. It sure would save a lot of rushing around to cook dinner, maybe I could sit for a half hour when I get home 🙂

    1. The Gracious Pantry says:

      Kim – The first thing you should do when making this is put the broth in the crock pot and turn it on high to get the heat going. Once the broth is hot, and you have all the other ingredients added, you can add the dumplings. Then turn down the heat to low and let it cook till you get home.

  2. I’ve never had this before… In fact, until recently I didn’t know that ‘dumplings’ referred to balls of dough also, and not just the wrapped dumplings we think of when we think of asian dumplings. But I love dough balls so I’d be happy to try some chicken and dumplings.

    1. The Gracious Pantry says:

      Roxan – You won’t be sorry! The “dough balls” are sooo very yummy! lol

  3. I’m making this recipe today. I put everything but the dumplings in the crock pot, then discovered my crock pot isn’t big enough. Can I cook the chicken, broth and veggies all day in the crock pot, then transfer it all to a soup pot at the end of the day to do the dumplings? How long do the dumplings have to cook if I do them at the end? Thanks!

    1. The Gracious Pantry says:

      Linda – I would ladle some of the broth out of the crock pot at the end of the day into a pot. Bring it to a boil and then add the dumplings. It shouldn’t take very long to cook them. Cut into them occasionally to see if the insides are cooked. I’m guessing somewhere in the ballpark of between 10-20 minutes.

  4. This looks/sounds phenomenal! 🙂 Can’t wait to try it! Hopefully this week sometime!

    1. The Gracious Pantry says:

      Abby – Hope you enjoy it!

  5. stephanie adams says:

    Okay dumb question – do you cook the chicken before adding it to the crock pot?

    1. The Gracious Pantry says:

      Stephanie – Not a dumb question at all! I’ve done it both ways, but the best is to put the chicken in raw so it doesn’t overcook and get rubbery on you. (just be sure you cook long enough to actually cook the chicken).

  6. Janetha G - meals & moves says:

    Wow, a recipe I already have all the ingredients for! I will add this to the list. Thanks.

  7. Janetha G - meals & moves says:

    How many ounces of chicken would you say? 16? The breasts I get are about 6 oz each (at Costco) so that would be 24 oz. Big difference, just curious as I want to aim for the same nutritional ratios. Thanks!

    1. The Gracious Pantry says:

      Janetha – I get my chicken at Costco as well. They are the big chicken breasts (never weighed them). I’ve used both the Kirkland brand and the Foster Farms brand (although I avoid Foster Farms whenever possible). They seem to be about the same size. 6 oz sounds about right.

    2. The Gracious Pantry says:

      Janetha – I just weighed one. A frozen breast came to about 9 or 10 oz. So cooked, it would be between 6-7 I would imagine.

  8. Tracy Febus says:

    Your broth looks very rich and thick and yummy. Did you do/add anything to it or is that just how it ended up? Can’t wait to make it!
    Thanks! Tracy

    1. The Gracious Pantry says:

      Tracy – Thanks! That’s just the way it turned out.

  9. Anna Johnston says:

    This looks wonderful Heidi 🙂

    1. The Gracious Pantry says:

      Anna – Thanks!

  10. I, too, have never had chicken and dumplings. I am planning to try it this weekend but have just a quick question….Do you think it’d be ok to substitute Almond or Rice Milk for the Soy? My husband is lactose intolerant and I don’t like giving my boys soy.
    Btw, thanks for all the great recipes, love your blog!!

    1. The Gracious Pantry says:

      Hi Kelly – I used almond milk for the second batch and it turned out great. Enjoy!

  11. Gardenatrix says:

    Whole wheat dumplings! I think you just made my month!!!

    1. The Gracious Pantry says:

      Gardenatrix – Enjoy!

  12. Heather Kramer says:

    Making it now….can’t wait, so glad to read the answers to all the questions I had before starting!!
    Can’t wait!!!

    1. The Gracious Pantry says:

      Heather – I hope you enjoy it!

  13. i’ve made a similar recipe in the Clean Eating cookbook (tosca reno). yummy and will become a staple.

  14. I just made this last night! IT WAS SO GREAT! I’ve always made chicken and dumpling but this was the first time with clean dumpling! What a wonderful recipe! We LOVED it! Thanks!

  15. I am new to cooking and baking in general (had to start some time!) Dumb question – is there a difference between Whole Wheat Flour and Whole Wheat Pastry Flour?

    1. The Gracious Pantry says:

      Daria – Not a dumb question at all! Both are whole wheat flour, but whole wheat pastry flour is a finer grade. If you think if it like grinding coffee beans, whole wheat pastry flour would be a finer “grind”. I like it better because whole wheat flour can make a recipe somewhat coarse. Whole wheat pastry flour acts more like regular white flour.

      Hope that helps!

  16. Tried this recipe lastnight. It was wonderful and super easy! I am going to have to try some more recipes from your site very soon! Thanks for the recipe!

    1. The Gracious Pantry says:

      Andrea – I’m so happy you enjoyed it! Thanks for trying my recipe!

  17. I made this yesterday! I was kind of bummed I couldn’t get it all in my crock pot but I just cooked it on the stove instead and it was great! 🙂

    1. The Gracious Pantry says:

      Abby – Sorry it didn’t fit, but so glad you enjoyed it!

  18. Is it “ground” marjoram you use in the recipe? I’m making this today and am so excited to eat it for dinner tonight.

    1. The Gracious Pantry says:

      Diana – It was just the dried leaves that I used. But I don’t see why you couldn’t use the ground version if that’s all you have.

  19. Any idea how much I would use of the ground version? Thanks so much for answering my questions.

    1. The Gracious Pantry says:

      Diana – I would use the same amount.

  20. trude wofford says:

    made this ! love this! its amazing that a recipe i have always made with cream gravy tastes even better clean! you are doing a wonderful job Tiffany and I thank you.

    1. The Gracious Pantry says:

      Trude – Thank you! I’m so happy you enjoyed the chicken and dumplings. It’s one of my family’s favorites!

  21. I made this today as well, I’ve been a busy cook today! I must say first off that I am not a big fan of chicken soups, pot pies, etc. This recipe made my day! I couldn’t eat enough of it. My kids are a little pickier so they just ate the chicken, but I know my husband will love it. Keep up the good work!

    1. The Gracious Pantry says:

      Maria – Fabulous!! (We couldn’t stop eating it either!)

  22. trude wofford says:

    I am making this again today, only changes are using the crockpot and adding peas ( i love peas)

    1. The Gracious Pantry says:

      Trude – Peas would be a wonderful addition to this.

  23. My soup did not turn out right? I have no idea if a step got missed because my husband put it together. But dumplings double and covered the whole top of crock-pot and ended up burnt. This soup looks really good so I am going to try it again. I really hope it turns out this time. I used crock-pot because I thought it would be helpful and save time. :0(

    1. The Gracious Pantry says:

      Kelle – I doubt it got burnt, especially in a crock pot. The dumplings do get very brown on top. All you have to do is break them up and stir them in.

  24. Made this last night and the family LOVED it!!

    1. The Gracious Pantry says:

      Jaren – Fabulous!! Thanks for the feedback!

  25. I tried this receipe and my dumpling dough was VERY watery, i added more flour but when i think it was still too watery as they just became part of the soup stock. I think i got about 4 pices of actual dumplings out of it 🙁 It was good though lol I will try to make it again but with thinker dumplings. How thick should the dough be? I also didnt use a crockpot but cooked it on the stove the whole time. (my crockpot broke so i need to buy a new one)

    1. The Gracious Pantry says:

      Amy – Did you wait for the water to boil before you added the dumplings?

  26. Yes it was boiling. I think it may have just been tooo runny and may have needed more flour. I am in San Diego

    1. The Gracious Pantry says:

      Amy – Hmmm. I’m in San Francisco, so there shouldn’t be that mush difference. The dough should not be runny, so something went wrong there. Wish I could be more help!

  27. Thats ok, i am going to try it again for my family during the holidays… it will most likely work out the second time 🙂 thanks!

    1. The Gracious Pantry says:

      Amy – Keep me up to date!

  28. I made this today and just got finished eating this…..it was great!!1 I added a little crushed red pepper for a little extra “heat”. Now I think i’ll try your brownies!!!!

    1. The Gracious Pantry says:

      Whitney – I’m so happy you enjoyed it! It’s definitely a family favorite, especially in the colder weather. My mother in law likes it especially. I KNOW you’ll love the brownies! Enjoy!

    1. The Gracious Pantry says:

      Kayla – Yay!!! So happy you enjoyed it! It’s definitely a favorite around here! A full crock pot never lasts more than 2 days in my house!

  29. I made this over the weekend in the crock pot – turned out fabulous! I adore your blog & never knew cooking from scratch, let alone cooking CLEAN could be so easy! Thank you!!!!!!!

  30. I have dreamed many a night of having a clean eating recipe for chicken & dumplings. It’s such a delicious but not-so-healthy food that I figured it could never be made for clean eating. I will try it! Thanks so much for sharing this.

    1. The Gracious Pantry says:

      Arlene – I certainly hope you’ll enjoy it! It’s a regular dish around my house. We love it!

  31. Just made this tonight. SOOOOO good. OMG!!! Thank you 🙂

    1. The Gracious Pantry says:

      Angela – Fabulous!! I’m so happy you enjoyed it!

  32. Just started clean eating and was recommended to check out your blog by a friend. I cannot believe how great your recipes are! Myself and my partner just tried this one, and it was unbelievably delicious! I’m eating better eating clean than I ever have before. Thanks so much for posting all that you do. So many people find it useful, and helpful, and tasty!

    1. The Gracious Pantry says:

      Andrea – I’m so happy to have you as a reader! Thanks for trying my recipes, I’m so glad you’re enjoying them!

  33. Just made this tonight on the stovetop. We really loved it! I was amazed at how light and fluffy the dumplings were. I’m used to the old-fashioned heavy dumplings (which I love, unfortunately), but these were a nice treat. Will definitely make this again – so quick and easy!

    1. The Gracious Pantry says:

      Becky – Fabulous! I’m so happy you liked it! The dumplings are my favorite part. They get a little heavier in the crock pot, but are still pretty light and fluffy. Enjoy!

  34. Made this last night and it was amazing!

    Just letting you know that I put in the nutritional info on sparkpeople.com and it came out as around 220 calories per cup serving and it was very high in sodium. I used low sodium broth but it a serving alone was over 1,000mg of sodium… yikes! Any suggestions?

    1. The Gracious Pantry says:

      Michelle – Hmmmm. Something sounds wrong there. Especially if you used low sodium broth. There’s no added salt in this recipe, so I’m wondering if their calculations are correct.

  35. OK I don’t know what I did….the dumplings were terrible and dense….:( I expected there to be some kind of raising agent, ie baking powder to make them lighter…any ideas what I could have done?

    and what does the baking soda do?

    Totally my fault…I will try again next week. :/

    1. The Gracious Pantry says:

      Natasha – The baking soda is the raising agent. I’m guessing you probably cooked this in a regular pot and stirred it often? Or how did you cook it?

  36. Yes, I cooked it in a regular pot with the lid on and didn’t stir it often – as I was afraid of breaking up the dumplings.

    1. The Gracious Pantry says:

      Natasha – Hmmm. Maybe something went wrong when you measured the dumpling ingredients? Usually, if you only stir once, the dumplings come out okay. I’ll have to try them again in a pot and see what happens. Maybe theres a big difference some how. I’ll let you know!

  37. Thanks….I will try again too, and let you know how I go!

    1. The Gracious Pantry says:

      Natasha – Oh YES!!! The flour will make a big difference!

  38. also I used wholemeal flour and not pastry flour….that perhaps makes a difference too!!

  39. Do you have to use pastry flour? Or can it be plain whole wheat flour?

    1. The Gracious Pantry says:

      Kim – You can, but your dumplings will end up being much more dense and course.

  40. I’m trying to figure out how to make this gluten free.

    1. The Gracious Pantry says:

      Phaedra – I’m not sure. You would have to use a different type of flour, but I’m not sure how it would turn out. I don’t know the first thing about gluten-free cooking. So sorry! 🙁

  41. OMG, this was delicious and my 2 yr old liked it too. My husband can not wait to eat some of this. I loved the whole wheat dumplings, great change in taste….

    1. The Gracious Pantry says:

      Sonja – Yay! I’m so happy you enjoyed it! The dumplings are my favorite part. It’s hard not to eat them all! 🙂

  42. I made this last night with 500g chicken thighs and halved the quantity of everything else. Worked very well – I loved it but sadly my kids did not. I will have to eat all the leftovers by myself as hubby is out of town. Not a bad outcome!

    1. The Gracious Pantry says:

      Maria – LOL! Ya, there could be worse situations for sure… lol 🙂

  43. My grandma who passed away in November used to make the best chicken and dumplins’ (as we call them here in the South) 😉 My son has been asking me to make some for a few weeks so I am so excited to find this clean version. They look fabulous 🙂

    1. The Gracious Pantry says:

      Tracy – Wonderful!! I hope my recipe measures up! 😉

  44. How much is the total weight of the 4 boneless chicken breast? I was thinking…4 – 4oz breast but wanted to clarify before I made this recipe.

    1. The Gracious Pantry says:

      Kara-Lee – I used the very large chicken breasts from Costco. I believe they were more like 10-12 ounces each. I will double check to be sure, but they are big!

  45. Thanks…I usually buy organic boneless skinless chicken breasts from Smart Chicken…they are usually 1lb-1.25lbs for 2…so I will use 4 of those.

    Looks delicious…can’t wait to try it.

    Thanks,

    Kara-Lee

    1. The Gracious Pantry says:

      Kara-Lee – Sounds great! Hope you enjoy it!

  46. I’ve always used buttermilk for my dumplings, and since you are using soda that should work fine. I’ll try it soon! 🙂

    1. The Gracious Pantry says:

      Marlene – Great! Let me know how you like it!

  47. Mommy to be of five! says:

    Onions tear me up…stomach cramps and all. I have no clue why! I am totally new to eating clean…just hesitantly beginning. Any suggestions? I’m concerned I will have big troubles with this type of eating since so many things seem to make me gassy and give me stomach cramps! 🙁

    1. Anonymous says:

      MTBF – I’m not sure about the onions, but if clean eating in general gives you intestinal problems, it could be the overall increase in fiber, especially if you were getting very low amounts before. It can take some time for your system to adjust, sometimes up to several months. I would watch the fiber intake and try to increase it slowly.

      As for the onions, it might be worth having some allergy testing done. But for now, just omit them.

      Good luck!

  48. I am so excited to try chicken and dumplings!! This was one of my favorites growing up, I would have my dad make it for me every year for my birthday. can’t wait to try!

    1. Anonymous says:

      Naomi – Wonderful! Let me know how you like it!

  49. Anonymous says:

    Cleaneatingnewbie – Be careful with the precooked chickens. Many of them have added ingredients that are not clean. I get mine at Whole Foods because it’s the only place I’ve found that has clean chickens. Hope you enjoy the C&D!

  50. Anonymous says:

    Antoinette – I buy the pacific brand at whole foods. Good stuff!

  51. Anonymous says:

    Antoinette – I buy the pacific brand at whole foods. Good stuff!

  52. Rmartineau9 says:

    Just made this and it turned out excellent. A little to many dumplings though for my liking, thinking I will cut it back to 2/3 of what it is now next time. Even my pickiest kid ate some of it

    1. Anonymous says:

      Rmartineau – Yay!!! I’m so happy everyone enjoyed it!

  53. Anonymous says:

    Rebecca – I like to saute them first because it adds a lot of flavor, but it’s not necessary.

  54. Anonymous says:

    Rebecca – It’s not crucial, but it does add a lot of flavor to the finished dish.

  55. I was raised on Chicken and Dumplings and would have never ever thought about cooking them in a crockpot, BUT I am sure going to have to try this recipe out. After reading I think what I may do is start them off as a stove top in order to get the broth boiling before I drop my dumplings off into it…then transfer all of it into a crock-pot preheated on high. I have used the wheat flour before to make them and it was delicious…

    1. Anonymous says:

      Brenda – Wonderful! Please let me know how it turns out!

  56. Is the finished amount (the 5 quarts) including the dumplings? Because I just made this recipe, following it exactly, and I got roughly 9 cups of soup.

    1. Anonymous says:

      Kiriel – Yes, it included the dumplings.

  57. Lydia Campos says:

    I had this for dinner. When I was making it it look odd. I was wondering will it taste good,lol. It doesn’t taste good it tastes fantastic!!! thank you.

    1. Anonymous says:

      Lydia – Yay!!! Awesome! I’m so happy you enjoyed it! Once we get past this 100 degree weather we’re having, I’ll be making it again myself. Can’t wait!

  58. Does this freeze well? I’m dying to make it but I usually like to cook in bulk two/three times a week and freeze stuff because I don’t have time to cook every night : /

    1. Anonymous says:

      Kristin – It will freeze just fine, but you may want to freeze the dumplings separately.

  59. This dish was absolutely delicious! Great clean recipe!

    1. Anonymous says:

      Ekender – Why thank you! I’m so happy you enjoyed it!

  60. Making this right now and it smells so good!

    The original recipe for dumplings you linked to uses baking powder (as does another dumpling recipe I found). Is there a benefit to switching it to Baking Soda as listed in your redo?

    1. Anonymous says:

      Amanda – No, I just used what I had on hand. The powder is probably better for flavor, but either one will work.

  61. Hmm… Made this tonight and it did not turn out well. The broth was VERY thick and the dumplings fell apart into a mushy mess. Good flavor though!

    1. Anonymous says:

      Hare – Was the broth hot when you put the dumplings in?

  62. Anonymous says:

    Eileen – Welcome! I’m glad you’re enjoying my site!

  63. I noticed you used baking soda and the original recipe called for baking powder….can you tell me which is correct?
    Thanks….anxious tomtry this

    1. Anonymous says:

      Scrap47 – I used what I had on hand, which was the baking soda. But baking powder will work too. Enjoy!

  64. Anonymous says:

    Heveritt1 – Ya, the gluten free conversions are tough. Rice flour is the toughest because it tends to stay gritty. I don’t cook gluten free, so I don’t know a lot about the flours. But I have heard that almond flour works pretty well. Wish I could be more help!

    1. Heveritt1 says:

      Thanks – I will try that. It was gritty, however, I still loved the flavor. Eating it again today!

      1. Anonymous says:

        Heveritt1 – Glad you enjoyed it!

  65. Anonymous says:

    Kristi – It’s just as the recipe says. 1 tbsp. baking soda. But if you prefer powder, you can use 1 tbsp. of that.

  66. Anonymous says:

    Heretowinit – You can, but the soup won’t get as thick without the gluten from the dumplings. Also, be sure the biscuits are 100% whole grain and have no added sugar if the goal is to eat clean. Enjoy!

  67. Anonymous says:

    Acramer – Wonderful! I’m glad you enjoyed it! Most people don’t care for it with the regular whole wheat because the dumplings are much more coarse and dense. But if they turned out well, that’s fantastic!

  68. Anonymous says:

    Jillibeaner – They do get brown. That’s normal. The important thing is the texture and the thickness of the soups. And how did they taste?

  69. Anonymous says:

    Jilli – Well I’m glad you enjoyed the soup!

  70. Anonymous says:

    Dnl – That’s wonderful!!! I’m happy everybody enjoyed it!

  71. Anonymous says:

    Seraphin – Why thank you! I’m so happy you’re enjoying my recipes!

  72. Anonymous says:

    DafneM – Wonderful! I’m so happy you enjoyed it!

  73. Anonymous says:

    Kshen – I mention wooden spoons because I feel like they are easier to use. But plastic will certainly work. As you cook more and more, you’ll find that certain tools work best for you and how you cook. For me, it’s wooden spoons. I love them!

  74. Anonymous says:

    Kelsel – Glad you liked it! No, I’ve never tried it without the chicken. Interesting idea though!

  75. I made this last night and it was absolutely amazing! I think it was the best thing I’ve eaten since starting to eat clean (8 weeks ago!) I felt like I was cheating but thought about everything in it and there was absolutely NOTHING bad! Thank you so much. I’ve enjoyed all the recipes that I’ve gotten from you so far!

    1. Anonymous says:

      Amanda – That’s wonderful! Thanks for trying my recipes!

  76. Anonymous says:

    Isa – When I did use dairy ( I no longer do due to an allergy), I used non-fat yogurt and milk, and low fat or regular cheese in moderation. Cottage cheese I used low fat because I just could not stomach the non-fat variety. Plus it had more sodium. Hope that helps!

  77. Anonymous says:

    Stephanie – I hope you enjoy it!

  78. Meggie064 says:

    DELICIOUS! I made it on the stovetop and everything was excellent. I only made one change…I used 2 chicken breasts (instead of 4) and cut into chunks and browned before adding to the broth/spice/veggie mixture. THANK YOU!

    1. Anonymous says:

      Meggie – Fabulous! I’m so happy you enjoyed it!

  79. Stephanie says:

    We tried this, but it wasn’t a hit like I wanted it to be! Sorry. We never ate chicken and dumplings growing up. I really wanted to like this. Having it in the crockpot was great because it was ready when we were to eat, which doesn’t happen often in this house.

    1. Anonymous says:

      Stephanie – No worries. I have no delusions of everyone liking my recipes. Some people will, some won’t. It’s all a matter of personal taste. So sorry you didn’t care for it!

  80. Anonymous says:

    Christine – Fabulous! I’m so happy you enjoyed it!

  81. Anonymous says:

    Audra – It makes approximately 4 quarts.

  82. Anonymous says:

    Bj – No, they are different.

    1. Could I use what I have on hand (all purpose and whole wheat all purpose) in place?

      1. Anonymous says:

        BJ – You can try, but others have not had great success with substitutions.

  83. Anonymous says:

    Kmpierce – It may turn out a little different. Fingers crossed!

  84. Anonymous says:

    Gail – I’m glad you enjoyed it! Feel better soon!

  85. Anonymous says:

    Kelsey – I’m happy you enjoyed it!

  86. Anonymous says:

    Cec5 – Fabulous! Glad you enjoyed it, thanks!

  87. I have this in the slow cooker as I type. I am just wondering is the soup supposed to be watery or thick. In the picture you posted it looks thick?

    1. Anonymous says:

      Susiegq – Yes, it’s thick. The flour from the dumplings thickens it as it cooks. Hope you enjoy it!

  88. Anonymous says:

    Amanda – After cooking for a while, yes. The flour from the dumplings thickens it as it cooks.

  89. Anonymous says:

    Bexer – I’ve heard varied reports from people. Some say it did just fine, other’s say it was a complete disaster. So I’m not sure how to advise you here. I never buy the regular whole wheat, but maybe I’ll make it a point to try.

  90. Just finished this for dinner and it was good! I just started eating clean a few weeks ago but have been following your site for at least 6 months. I ran out of pastry flour but used white whole wheat instead. The dumplings were pretty good. The “soup” itself has wonderful flavor. And I’m sure it will taste great tomorrow too. Thank you for all the time you take to put clean recipes on your site. It is very much appreciated 😉

    1. Anonymous says:

      Dmrn – Wonderful! I’m so happy you enjoyed it!

  91. Anonymous says:

    Kat – Sorry for the late response. Did it work out okay?

  92. Anonymous says:

    Susiegq – Sorry about that! You can certainly leave it out or try parsley next time.

  93. I have a Paleo recipe for biscuits made from almond flour. Has anyone tried makeing the biscuits using almond flour?

    1. Anonymous says:

      Teri – They would not hold up. Sorry.

  94. Anonymous says:

    Bicky – Hmmm… did you use the whole wheat pastry flour?

  95. Anonymous says:

    Cory – It would be a lot for 2 people, unless you want leftovers for the freezer. Cutting it in half would be just about right. You may have a little left over for lunch the next day, but there won’t be a ton.

  96. Anonymous says:

    Paige – You can put them in when the broth is hot. Just keep the heat low enough to keep it from cooking over. Enjoy!

  97. Anonymous says:

    Nichole – Fabulous! I hope you enjoy it!

  98. graciouspantry says:

    Cassye – I’m honored! Thank you so much!

  99. graciouspantry says:

    Mandy – Nope! 🙂

  100. graciouspantry says:

    Mandy – Nope! but you could brown the meat if you feel more comfortable with that. Enjoy!

  101. graciouspantry says:

    Heather – you could try, but I’m not sure because I’ve never done it myself. It might be good to do it once over the weekend to see how it holds up.

  102. graciouspantry says:

    Newbie – It’s been a while since i’ve made it, but I think it was about 30 minutes, maybe a little longer. Keep checking the meat and the dumplings. It’s done when they are.

  103. graciouspantry says:

    Jennifer – Really?? Wow! Well, you’re in for a treat!

  104. graciouspantry says:

    Jacqueline – That’s wonderful! Baking powder is great too. I’m glad everyone enjoyed it!

  105. graciouspantry says:

    Jenn – Wonderful! Thanks for the feedback!

  106. Josie_diamand says:

    Hi I love your site and am in the middle of making this recipe but being an Australian living in Moscow and can’t speak Russian I can’t find baking powder or baking soda in any of the supermarkets 🙁 Could I use a teaspoon of dried yeast instead….that I can find. I also substituted marjoram with oregano.

    1. graciouspantry says:

      Josie – Yes on the herbs, but with the yeast, you would need to let the dough rise for it to work. Not impossible, you just have to rework the recipe a tiny bit.

  107. Wow, it smells heavenly in my house right now! I can’t wait for dinner ~ Thank you so much for the wonderful recipe’s you share. ~ Take Care

    1. graciouspantry says:

      Tracy – I hope you enjoy it! It does smell wonderful while it’s cooking. Might have to make it again soon myself!

  108. I was wondering if you can use any non-wheat flour like spelt, quinoa, or rye for the dumplings. Wheat and I do not get along. Is there a substitute that would work?

    1. graciouspantry says:

      Tchrgirl – I’m sorry, but I don’t know the first thing about gluten free cooking. Your best bet is to research another gluten free dumpling recipe and use that. Wish I could be more help.

  109. Loved this recipe! However.. i added some hot sauce to it to give it a little kick! I definitely recommend it to anyone who likes some spice to it.

    1. graciouspantry says:

      Shain – Fantastic! Glad you enjoyed it!

  110. Just made this and it is delish!!! I like it better than my mothers recipes which is no clean…..going to be making this often 🙂

    1. graciouspantry says:

      Rachelb – Glad you enjoyed it!

  111. Christina_matthews92 says:

    baking soda???? or powder??

    1. graciouspantry says:

      Christina – Powder is best for flavor.

      1. Kathryn Giddens says:

        I used baking soda for the dumpling likes it says above and the dumplings had a very salty taste to them, maybe I should have used powder

        1. graciouspantry says:

          Kathryn – Ya, that was probably the soda. Try baking powder next time. Should take care of it. I guess I’m just used to the taste of it.

    2. graciouspantry says:

      But either will work.

  112. Jessie_aba says:

    Made this tonight (stove top) for dinner…it was delish! And even my skeptical husband ate it up. He is a southern boy who still loves his cornbread, fried okra, chicken & dumplings, etc. He could tell tasting the dumpling by itself was made with “not real flour” (i.e. whole wheat pastry flour), but admitted that it was all good altogether! Easy recipe that I will make again, that was perfect on this rainy, chilly day! Thank you!

    1. graciouspantry says:

      Jessie – Fantastic! My pleasure!

      1. Kelley O'Connor says:

        Hi! I’m just getting started on clean eating recipes and so far I love everything I’ve tried. I’m in a weight loss program and doing well but I have a hard time finding nutrition facts and serving sizes for many of the clean eating recipes. Is there a reason? Is there somewhere I can go to find them?

        1. The Gracious Pantry says:

          Kelley – I am actually trying to remove all of that data from my site simply because there is no way I can make it completely accurate. That being said, MyFitnessPal.com has a super easy-to-use calculator. All you do is copy/paste the url into their calculator and it will import the entire recipe for you. I use them all the time. Hope that helps!

  113. graciouspantry says:

    Jack – Yes, there is a big difference. Glad it worked out though!

  114. graciouspantry says:

    Mandasue – Wonderful! I hope you both enjoy it!

  115. Becky Jordan-Tracey says:

    Chicken and Dumplings has always been a favorite in my home. We’ve been working on eating clean for the past month and this is my new favorite recipe! I wasn’t sure about it at first, but we fell in love with it after just a few bites! 5 stars!

    1. graciouspantry says:

      Becky – That’s wonderful! I’m so happy you enjoyed it!

  116. I may be a little late to the party here, but I just made this recipe for dinner and oh.my.goodness. Not only was this incredibly easy to make (chopping veggies and meat? That’s it? Amazing), but it tastes INCREDIBLE. Definitely will be making this again!

    1. graciouspantry says:

      Kristen – Thanks! I’m glad you enjoyed it!

    2. graciouspantry says:

      Kristen – Thanks! I’m glad you enjoyed it!

  117. I may be a little late to the party here, but I just made this recipe for dinner and oh.my.goodness. Not only was this incredibly easy to make (chopping veggies and meat? That’s it? Amazing), but it tastes INCREDIBLE. Definitely will be making this again!

  118. Can I use regular flour with this or does it have to be wheat? I was looking for a recipe that I had everything for and didn’t have to spend $$ at the store. And this looked like the one except I only have white flour

    1. graciouspantry says:

      Tv – White flour isn’t clean. But if that’s what you have, you can try it. I’ve never made it with white flour so I can’t really say. Sorry!

  119. MissPriss says:

    I made this tonight. My family is on day 3 of clean eating.

    It turned out yummy! I may do some small tweaks as to dumpling size next time etc. but overall it was yummy! Thanks!

  120. I am pregnant and trying very hard to eat healthy and clean, not just for my sake but for the baby’s (I am high risk as well) and I just have to say-this recipe ROCKS!! All of your recipes I have tried so far are good, but this one truly takes things to a whole new level of deliciousness!! I added some corn and peas along with the carrots, celery and oinions. So yummy! Will be making this to freeze so we have meals ready and easi;y prepared for after Baby is here. Thank you!!

    1. graciouspantry says:

      I’m happy you like it! Congratulations on the new addition!

  121. Elie Innit says:

    PUT THE MEAT IN THE FREEZER FOR A WHILE SO IT’S EASIER TO CUT UP

  122. Elie Innit says:

    I love C&D’s. Thanks for this one 🙂

  123. Christy15 says:

    I found that adding a little thyme and a bay leaf made all the difference in this dish. Before adding them, there was very little flavor (and I even used my own homemade chicken stock that was made with tons of veggies and herbs!). It was pretty good and my kids even really liked the chicken with the sauce on it (they are INCREDIBLY picky eaters). I did use the whole wheat dumpling mix recipe instead of the pastry flour b/c I didn’t have enough PF, but will try it next time. Thanks!

    1. graciouspantry says:

      Glad it all worked out!

  124. graciouspantry says:

    Thanks so much! You’ll find over time that your tastes do change. Try again in about 3 months and I bet you’ll love the dumplings!

  125. graciouspantry says:

    Awesome! Glad everyone enjoyed it!

  126. graciouspantry says:

    Depends. What do you mean by, “they didn’t form”? You did scoop them into little balls right?

  127. graciouspantry says:

    Hmmm…. I just cannot pinpoint what could be going wrong here. Did you change anything at all about the recipe? The flour used… anything?

  128. graciouspantry says:

    I don’t stir it at all until the dumplings are cooked. I stir gently just before serving to distribute the dumplings.

  129. graciouspantry says:

    Hmmm… Keep in mind that a slow cooker cooks at only one temperature. High and low are the difference in how long it takes the pot to get to that temperature. So really, you didn’t turn down the heat at all. They may be slightly burnt, but with all the liquid, I’m a little surprised. Taste them and see how they taste. Could be you need a new slow cooker too.

  130. Stephanie Olson says:

    Can I use Whole Wheat Flour? Ive been eying this for a few weeks now and just can not find pastry flour anywhere. Also is Oregano acceptable in place of Marjoram?

    1. graciouspantry says:

      As far as flavors go, I would sub the marjoram with basil. Oregano works too, but the flavor is far more sharp which may not lend itself to good flavor here. Just my opinion. Yes, you can use whole wheat flour, but you will end up with a far more dense dumpling.

  131. Hi, iam so excited to be trying this meal tomorrow night!! But I bought whole weat flour, should I use regular flour or will the wheat not being pastry come out okay??

    1. graciouspantry says:

      The dumplings will be a little more dense if you use the regular whole wheat flour.

  132. I just made the recipe and it is delicious. I did it stove top, and let it simmer for an hour or so. The dumplings looked weird at first, but they turned out great. Found the pastry flour at whole foods, btw. Thanks so much! Looking forward to trying some other recipes as my husband and I explore clean eating.

    1. graciouspantry says:

      Awesome! So glad you enjoyed it! 🙂

  133. graciouspantry says:

    Yes, Whole Foods carries it.

  134. graciouspantry says:

    Glad you enjoyed it! 🙂

  135. graciouspantry says:

    My pleasure! Glad you enjoyed it!

  136. graciouspantry says:

    When the chicken is cooked through and the dumplings are not raw in the middle.

  137. Looks wonderful……

  138. I am currently making this in my crockpot and my whole house smells divine. I snuck a sample and now I can’t wait for dinner! Thank you for sharing this delectable meal!

    1. The Gracious Pantry says:

      My pleasure! 🙂

  139. Jeannette says:

    Well, mine didn’t taste nearly as good as yours looked but it was pretty good. I had to make the dumplings out of gluten free flour and dairy free milk which wasn’t nearly as good from what I remember when I could use all purpose flour but they were okay just the same. Thank you for the recipe.

    1. The Gracious Pantry says:

      Ya, those kinds of substitutions would really affect this recipe. But I’m glad it was at least edible. 🙂

  140. This is not a clean recipie, marjoram is not clean. It’s full of processed crap. Clean eating is not only about low-cal, it’s about natural unprocessed, unpronounceable ingredients.

    1. The Gracious Pantry says:

      Alexa – Marjoram is an herb like basil or parsley. There is nothing about it that is processed. It’s just a dried herb like any other. Perhaps the bottle you found has something added, but the real stuff is just an herb.

  141. Hiya I’m in the UK and I can’t get Wholewheat pastry Flour, I just wondered If I could use normal Wheat Flour or will the dumpling turn out horrible

    1. The Gracious Pantry says:

      Kayleigh – I believe over there it’s called whole meal flour. But you definitely want the pastry variety. I believe you can order it from amazon.com. You could try it with regular white flour, but I’m not sure how it would turn out.

  142. I’m making this right now, but since I didn’t have pastry flour I’m using wholewheat flour. I will let you know how it turns out. I wish stores would sale the pastry flour around here. I have to say it smells yummy!

    1. The Gracious Pantry says:

      Shari – The dumplings will just be more dense and coarse, but they should taste the same. It’s just a texture thing.

  143. Bethany B says:

    Can we use other forms of flour if we are gluten intolerant?

    1. The Gracious Pantry says:

      Bethany – You would have to search for a gluten free dumpling recipe. I haven’t experimented with that at all.

  144. Sharon O'Shea says:

    Hi, Tiffany, I love trying your recipes, just one question on the chicken and dumplings: are you sure it is’supposed to be: 1 Tablespoon of baking soda? I think it’s way too much, but I’m not a very good judge of these things… Please check it again and let us know…. Thanks, Tiffany.

    1. The Gracious Pantry says:

      Sharon – Yes, quite sure.

  145. Sharon O'Shea says:

    Ok,Tiffany, but I checked your original recipe and it calls for 1/2 teaspoon baking powder. I cooked this yesterday according to your instructions with 1 Tablespoon baking soda, and I must tell you honestly, the dumplings tasted awful…., I think that’s a mistake…

    1. The Gracious Pantry says:

      Sharon – Actually, the original recipe does call for a full tablespoon. But if you feel it’s too much, feel free to use less.

  146. Tiffany,

    Thank you so much for your website, and a special THANK YOU for this recipe!!! Oh my goodness. My husband and I started eating clean a couple of months ago, and I just have to tell you that these chicken and dumplings rank in the top 10 of the tastiest (that’s a word, right?) things I’ve ever eaten, clean or unclean. I just had the leftovers and I was in awe of 2 things: 1) How amazng this recipe is and 2) That I’d actually made it. I know #2 was possible becuase of #1. Thanks so very much for your recipes. They are so wonderful. I’m enjoying a Suprise Muffin right now, and it’s amazing, as well. Thanks for all that you do, and all the time that you spend to develop these reipes.

    1. The Gracious Pantry says:

      Merlanda – Thank you so much!! I’m so happy you enjoyed it! That’s the main message I try to convey about healthy foods. They DO actually taste good!! 😀

  147. Hi

    Being an English cook, and not really understanding “cups”, could you tell me how many portions you get from your 5 quarts? It looks lush and really want to try it but am on a 5:2 diet and need portion control 🙂

    thanks
    Claire

    1. The Gracious Pantry says:

      Claire – 5 quarts = 4.73176 liters. Enjoy!

  148. Jessica W says:

    I made this today! When my mom made dumplings, she used flour, egg and salt. I made a hybrid of this recipe and hers. Adding egg seems to help keep the dumplings from dissolving into nothingness.

    1. The Gracious Pantry says:

      Jessica – Cool! I’ve never had an issue with the dumplings dissolving though. Did you actually have that issue?

  149. Any thoughts on how to make clean, gluten free dumplings?

    1. The Gracious Pantry says:

      Belinda – Sorry, no. I haven’t figured that one out yet. A quick google search should help though. Or visit Elana’s Pantry. She’s great for gluten free cooking.

  150. Is chicken and dumplings suppose to taste sweet? I’ve never had this dish before so I’m not sure how it’s suppose to taste. Mine turned out quite sweet.

    1. The Gracious Pantry says:

      Diana – No, it shouldn’t be sweet. Did you make any alterations at all?

  151. Stupid question- where do I find marjoram? Is it in a jar or something? What is it?

    1. The Gracious Pantry says:

      Samantha – It’s an herb like basil or parsley. You’ll find it in any spice aisle.

  152. Hi
    Sorry but i’m not really understanding “cups”, could you tell me how many cup portions of 145 kcal you get from your 4.5 litres. I’m rubbish at conversions..

    Thanks
    Claire

    1. The Gracious Pantry says:

      Claire – 1 cup is 240 ml.

  153. The dumplings did not work with coconut flour 😉 BUT it did make a rather nice, thick, wintery soup =)

    1. The Gracious Pantry says:

      Angela – Ha! that’s how my best recipes get made. Mistakes! 🙂 Glad it worked out.

  154. Just made these with a few substitutions and it tastes great! I used homemade turkey broth, white whole wheat flour (1.5 c), bread flour (.5c) and poultry seasoning instead of marjoram (didn’t have any) It is so good! Thanks for the recipe 🙂

    1. The Gracious Pantry says:

      Marcelle – My pleasure! Glad you enjoyed it. 🙂

  155. In a word- Amazing! So easy, our new go-to dish 🙂

    1. The Gracious Pantry says:

      Rachel – Fantastic!! 🙂

  156. The 2nd time I made it, I used frozen “stew veggies”. Made the job even easier. I added frozen peas for the last 10 minutes of cooking.

    1. The Gracious Pantry says:

      Rachel – Interesting! Just be careful because the frozen foods really do drop the cooking temp as does removing the lid.

  157. I guess I should have clarified that I cook the recipe on the stove top in a dutch oven pot. Hahaha. Sorry about that.The peas would need to cook longer than 10 min in the slow cooker. 😉

    1. The Gracious Pantry says:

      Rachel – I don’t know anything about cooking in a dutch oven, but yes. The peas would need longer than 10 min in a slow cooker. 🙂

  158. Stephanie says:

    I am so excited! This is in the crockpot right now! Looking forward to having it for dinner! Chicken and Dumplings has been one of my favorite meals since I was a kid. I haven’t had it in a while and now I get to try a clean version! Hoping it is delicious so I can make it a regular for my family.

    1. The Gracious Pantry says:

      Stephanie – Let me know how you like it!

  159. Stephanie says:

    It was ok. I need to get use to eating whole wheat dumplings. My husband and kids didn’t care to much for it. They said it was bland. I need to find a way to add more flavor so they will like it. Any suggestions? I am not much of a baker/cook.

    1. The Gracious Pantry says:

      Stephanie – Are you sure you measured everything correctly? Mine always has tons of flavor. Did you make any changes at all? I will say that if you are used to white flour products, it does take some time to get used to whole wheat products. You could add garlic and onion powder, celery seed or salt, some thyme, stuff like that. Sorry you didn’t care for it!

  160. Stephanie says:

    I measured everything correctly. We need to get use to eating healthy. We are use to eating processed junk. I am not giving up. I will try it again and try adding other seasonings. Maybe some green beans too. Thank you! Tomorrow I am going to make the Rotisserie chicken!

    1. The Gracious Pantry says:

      Stephanie – Ah. That makes sense. It will take at least a couple of months for your taste buds to adjust. Until then, things won’t taste as good. But the good news is, if you hang in there, your food will start tasting better than ever before. Eventually, you won’t be able to stand the idea of the junk food you are used to. Hang in there! It’s so worth it.

  161. I love this recipe! And your website! I’ts so simple and soo delicious. Ive made it twice already and my husband and his friends also loved! He has no idea how healthy it is! Im wqtching my calories, so im curious whether the nutrition data includes the dumplings and approx. How many? Thank you!

    1. The Gracious Pantry says:

      Alicia – The data does include the dumplings, but it would be impossible for me to say how many simply because the number you make will change almost every time you make it. It all depends on their size. I would say keep count of how many you make, and then divide that by the number of servings. That should get you pretty close.

  162. Very good recipe! Much better/healthier than my traditional recipe! The only change I made was with the dumplings. I didn’t care for the consistency I got when I cooked them in with the “stew” they were too mushy, I like my dumplings a little more dense and “solid”. So I used 3 eggs, 1 tsp water, and the rest whole wheat flour(until it becomes sticky). Then I dropped them in boiling water until they started to float. They become more solid of a dumpling, but after that you can place in with the stew and they keep their original “denseness.”

    1. The Gracious Pantry says:

      Lindsay – Thanks for the tip! 🙂

  163. Hi! I made this tonight & it was delicious!!!! I made it on the stove top in a dutch oven. I wasn’t paying attention (doing too much at one time) & put 2 Tbs of garlic powder in it. But we love garlic down here in New Orleans, & it was really good. Thanks for a great recipe!!!

    1. The Gracious Pantry says:

      Jennifer – My pleasure! So glad you enjoyed it! 🙂

  164. How long will it take the dumplings to finish cooking on the stove top? Very excited to try this recipe.

    1. The Gracious Pantry says:

      Jessica – Not too long. You can cut into them to see if they are doughy or not in the center. Give it at least 20 minutes or so. Maybe even 30. The important thing is that the chicken is cooked. After that, start checking the dumplings by cutting into them at 10 minute intervals.

  165. Thank you! They turned out fantastic!!!

    1. The Gracious Pantry says:

      Jessica – Wonderful! 🙂

  166. Hello! I love this recipe but I certainly don’t get 5 quarts out of it (20 cups) – is that calc correct? I typically get at max 10-12 cups.

    Thanks!

    1. The Gracious Pantry says:

      Nikki – All I know is that that is what I get when I make it. I make it in my 5 quart slow cooker and it’s always full.

  167. Carol-Ann says:

    HI, The only thing I have in my pantry is Unsalted Chicken Stock, will that work? Should I isle the same amount. I know that it’s got a little stronger flavor than chicken broth.

    Thanks!

    1. The Gracious Pantry says:

      Carol-Ann – It should be fine. 🙂

  168. Amy Hardman says:

    All I can say Tiffany, is WOW!!! This was scrumptious 🙂

    1. The Gracious Pantry says:

      Amy – Fantastic! I’m so happy you enjoyed it! 😀

  169. This is the second recipe I’ve tried from here today-again, with adjustments made due to a lack of certain ingredients. It turned out great. Obviously, it’s a far cry from using White Lily flour, insane amounts of butter and cream, and Crisco-but, it’s really a great dish! So very glad I found this site! Thank you.

    1. The Gracious Pantry says:

      Crystal – I’m so happy you enjoyed it! 🙂

  170. I used whole wheat flour (not pastry flour) and it’s really gritty tasting. 🙁 I filled my bowl because I was so hungry and got full so fast. First few bites I wasn’t too sure I liked it, but knowing this is better than the original, I kept eating and my taste buds adjusted. I will make again but will be sure to use the pastry flour instead.

    1. The Gracious Pantry says:

      Melissa – Yes, the regular flour is far more coarse and dense. I think you’ll like it a lot more with the pastry flour.

  171. I have made several of your recipes and they have become part of our regular rotation, but this is my absolute favorite. I have started making bone broth by the gallons, and this is the perfect recipe to make with it. So very good!! Keep up the good work!!

    1. The Gracious Pantry says:

      KWallace – Thank you so very much! I’m so happy you like it! 😀

  172. So I made this today in my crockpot but my dumplings turned brown. I cooked it on high for 3 hours. Has this happened to anyone else? Maybe my crockpot is hotter then most…..

    1. The Gracious Pantry says:

      Jessica – That’s normal. They create sort of a “brown crust” across the top. Just stir them in. They will be fine. 🙂 And yes, it is possible that your slow cooker cooks hotter than others. But that’s only the case if you find you need to cook every recipe for a shorter amount of time. It would not be specific to one recipe.

  173. Thank you so much for posting something without canned condensed soup! I can’t wait to try out this recipe, it sounds delicious!

    As for crockpot dumplings, I find that getting your stew boiling and adding them the last 20-30 minutes or until they’re done and not overdone 🙂

    Thanks again for the recipe.

    1. The Gracious Pantry says:

      Stacia – My pleasure! And thanks for the tip! 🙂

  174. I made the dumplings according to the recipe & they didn’t turn out. When I checked the original recipe it calls for Baking Powder, not Baking Soda as you have in your recipe.

    1. The Gracious Pantry says:

      Kim – I know. I changed the recipe to use baking soda. What exactly happened to them? Did you change anything else about the recipe?

  175. thank you!!!! – I am now allergic to the baking yeast and the contents of baking powder. I miss dumplings. I can’t wait to try this.

    1. The Gracious Pantry says:

      Nanc – My pleasure! But these do have baking SODA. Hopefully that’s okay…

  176. i did not like this recipe at all. Maybe I just found out that I hate Marjoram but it just tastes bad to me. I think maybe if I hadn’t used that seasoning I could have liked it but won’t be making this again. 🙁

    1. The Gracious Pantry says:

      Sara – I’m sorry you didn’t care for it.

  177. I’m from the uk and our dumplings are traditionally made with suet (animal fat). Definitely not clean! I made these with self raising whole meal flour so did not need any baking powder/soda. They worked out fine. I added them for the last two hours and used three chicken breasts instead of four and added some mushrooms. Absolutely delicious. I ate one portion and have three in the freezer. Found your website through Charlie at thekitchenshed. I’m so enjoying my clean eating and feel healthier than I have for years. I’ve also been able to reduce my meds for type 2 diabetes (metformin)

    1. The Gracious Pantry says:

      Teresa – Welcome! I love Charlie. She’s fabulous! And I’m so happy you enjoyed the chicken and dumplings. They are a favorite here for sure. 😀

  178. If your dumplings didn’t turn out, you might want to check your baking soda and see if it is old and perhaps add a touch more salt. The leavening process needs both. That can make all the difference in the world sometimes.
    My great-grandma used to make this on the stove top and the dumplings had to be thick, and go in when it was very hot. They could not be too big either or the center would not quite cook and get soggy in the center. She also added peas and chopped parsley with ground poultry spice. I have done it on the stovetop and found that you really do need a big pot to give the dumpling room to move and boil, or you should use a second pot with just the liquid for the dumpling part. In a crock pot, I wouldn’t add the dumplings until the last hour and make sure you have plenty of room!

    1. The Gracious Pantry says:

      Liz – Great suggestions! Thanks!

  179. Do you think spelt flour would work in place of the whole wheat?

    1. The Gracious Pantry says:

      Sarah – You could try it, but I think the dumplings would come out far more dense than most people would like. Worth a shot though!

  180. The dumplings; do you stir them all in the stew or leave some on the top?

    1. The Gracious Pantry says:

      Roxanne – Any way you wish as long as they cook completely. I always stir mine in at the end though.

  181. This came out way too watery. I thought six cups of broth sounded a bit too much, but decided to try it. Tried to thicken with corn starch, and that helped a little. I really didn’t care for the biscuits either.

    1. The Gracious Pantry says:

      Sue – I’m sorry you didn’t care for it. If it was watery, I’m guessing something went wrong because it should have been nice and thick.

  182. My apologies if this has already been asked. Could you provide nutritional information for this wonderful recipe? Please include serving size. Thanks so much

    1. The Gracious Pantry says:

      Terri – Sorry, I no longer provide that information. But MyFitnessPal.com has a great calculator that allows you to copy/paste the url into the calculator and it will import the entire recipe for you. Hope that helps.

  183. Jennifer V says:

    Do you know the Nutritional Info for this recipe ?

    1. The Gracious Pantry says:

      Jennifer V – Sorry, I no longer provide that info. But MyFitnessPal.com makes it really quick and easy to figure out. Hope that helps.

  184. Ashleigh Thomson says:

    Hi what flour would you reccomend to making the dumplings wheat free?

    1. The Gracious Pantry says:

      Ashleigh – Your best bet is to google “paleo dumplings”. I have never made them gluten free as traditional dumplings need the gluten to stick together. But I’m sure there are recipes out there that can help with that. Paleo is clean and gluten free, so a good place to start.

  185. Hi I know that in the recipe it says to let the soup boil until the dumplings and chicken are cooked through on the stove top. Do you recommend letting it cook longer on a lower temperature for flavor reasons or do you find that slow cooking it on the stove is not as beneficial? Thanks!

    1. The Gracious Pantry says:

      Meghan – I haven’t found it to have any benefits one way or the other. The instructions simply reflect the way I do it at home. If something else works better for you, you should do that. But I haven’t found that to be the case. Hope you enjoy it! 😀

  186. Love your recipes and can’t wait to try this! Do you use dried marjoram?

    1. The Gracious Pantry says:

      Nora – Yes. Unless I specify fresh herbs, I usually only use dried. Enjoy!

  187. It says in stovetop to boil until chicken and dumplings are cooked. About how long does that take?

    1. The Gracious Pantry says:

      Kerri – It varies. Somewhere between 20 and 40 minutes. Roughly.

  188. Looks absolutely delicious! Is there a way to make the dumplings gluten free, perhaps by substituting for a different type of flour? If so, which do you recommend?

    1. The Gracious Pantry says:

      ILYA – I’m not sure as I don’t really know anything about gluten free cooking. But I’m sure you could find something good if you google “gluten free dumplings”. Just keep in mind that the gluten helps make the soup thick. I’m not sure how it would turn out with something different as I’ve never tried.

  189. I’m so excited to try this recipe!! I just turned my crockpot from high to low and added my dumplings. I hope it thickens up, it seems pretty liquidity right now. Any advice on what to do if it’s too liquidity.

    1. The Gracious Pantry says:

      Lyndsay – If you followed the recipe, particularly for the dumplings, it should be fine. The gluten from the wheat in the dumplings will thicken it up. That being said, if you want it thicker, cornstarch, tapioca flour or arrowroot powder are always good thickening agents. Let me know how it turns out!

  190. I am new to clean eating as I just started a week ago and your recipe looked delicious. I made the soup part then, as I made the dumplings, I made a very big mistake… I used extra virgin olive oil. Despite the soup part being amazing the dumplings were just gross. Upset and feeling defeated by my mistake I walked into the living room where my husband and told him to get ready we were going to get pizza. After debating what pizza we wanted I felt the guilt of giving in to temptation and was determined to push through it. I scooped my extra virgin olive oil flavored dumplings out and remade them. I’m so glad I did, they were perfect. Thank you for this recipe!

    1. The Gracious Pantry says:

      Kelly – Fantastic!! I’m so happy it all worked out! 😀

  191. Can I use rice flour instead of wheat flour? Alergies run amuck in my family.

    1. The Gracious Pantry says:

      Lisa – Not for dumplings. You would have to google a different recipe for that. With rice flour, they would fall apart.

  192. I already have canned biscuits in the fridge. Can I use those?

    1. The Gracious Pantry says:

      Any – I’m not sure, I’ve never used canned biscuits.

  193. What if I replace the flout with coconut flour? Do you know what the measurements would be?

    1. The Gracious Pantry says:

      Michelle – They are two VERY different animals. You wouldn’t be able to use enough coconut flour without drying the recipe out completely. It’s a VERY thirsty flour. However, you can try a different dumpling recipe. I’m just not sure how it would affect the rest of the stew as I’ve never tried it. Here’s one I found: https://www.copymethat.com/r/ugb8fd1/coconut-flour-dumplings/

      1. Michelle Devereux says:

        Thanks for your response, Also how long did it take for the broth to get hot in the crock pot before you added the dumplins?

        1. The Gracious Pantry says:

          Michelle – Depends on your slow cooker. But that’s actually more of a concern on the stove top than it is in a slow cooker. Of course, with a different dumpling, it’s hard to say what it will do. But you could try putting them in at the beginning. If not, you would just have to feel the broth every hour or so until it reaches a good, warm temp.

          1. Michelle Devereux says:

            So its been cooking for 4 hours now. I just checked the dumplings and they are really chewey and gritty in the middle like raw. I thought they would have been cooked by now. My chicken is drying out as well. Im not sure what to do.

            1. The Gracious Pantry says:

              Michelle – That’s odd. I would simply remove the chicken and keep it in the fridge until the dumplings are cooked. Then put it back in to warm it up.

  194. I cooked this up in my crockpot tonight and it was so delicious!!!! Chicken & Dumplings is one of my favorite comfort foods, but I am so happy that I can now eat it without feeling guilty about consuming all of the heavy cream! I halved the recipe, and it was the prefect amount for me and my husband. We each had two medium bowls, and one small tupperware left over! The only thing I did different was added a little extra garlic powder, and in the end I added 1 tsp sea salt. (And only cooked it for an hour and 45 min since I halved the recipe.) Thank you for this delicious Recipe!!!

    1. The Gracious Pantry says:

      Hannah – Fantastic!!! I’m so happy you both enjoyed it! It’s one of my all time favorites. 🙂

  195. I cannot have wheat could I use potato flour to make the dumplings?

    1. The Gracious Pantry says:

      Rhonda – I’ve never tried. It may be a better idea to look up a potato flour dumpling recipe and go from there.

  196. Judy Seawel says:

    Could the dumpling dough be rolled out & dropped into the broth noodle style. That’s how my grandmother made them long ago. Just wondered if that process would be possible. Thank you for sharing.

    1. The Gracious Pantry says:

      Judy – I don’t see why not. If it’s too dry you could add a tiny bit of water, but it should work.

  197. I looked through many comments. I didn’t see, but was wondering what was considered a serving? A cup? or…

    1. The Gracious Pantry says:

      Holly – 1 cup

  198. I never post comments but I have to let you know because this was delicious. I’m from Australia so I wasn’t familiar with this recipe and wasn’t what I was expecting but in a good way!
    Cooked it in my slow cooker and turned out perfectly! Thank you!

    1. The Gracious Pantry says:

      Laura – That’s wonderful!! It’s an American “classic”. So happy you enjoyed it! 🙂

  199. Hi! I have mine cooking now… so I do HIGH for 3.5 hours and then finish the rest of the 20 hours on low? Or is the 20 hour cook time an error? Is it really a 3.5 hour total cook time? Thank you!!!
    Malory

    1. The Gracious Pantry says:

      Malory – Sorry about that. It’s 3.5 hours and if it’s not done, you can cook up to 6 hours. But you most likely won’t need that much time.

  200. Not sure if this has been answered. I can’t find the whole wheat pastry flour. Would it taste terrible with 100% whole grain whole wheat flour? Will this recipe still be good?

    1. The Gracious Pantry says:

      Jamie – You can order it off amazon. But if you don’t want to do that, white whole wheat is the next best thing. Regular whole wheat will work, but your dumplings will be far more coarse in texture.

  201. 5 stars
    I’ve been cooking clean since the beginning g of the year and my husband is loving the new variety your website brings in. I made this today, a cool Sunday in San Francisco, and we’ve enjoyed the smells coming from the crockpot so very much.

    Since it’s only the two of us, I halved the recipe, replaced the celery with fresh green beans (husband has a serious dislike for celery for some unknown reason) and used rosemary infused olive oil.

    This is an amazing and very simple recipe! I’ll add fresh rosemary to the dumplings next time. Even my husband, who isn’t a fan of dumplings, asked for seconds! We polished off the whole pot!

    1. The Gracious Pantry says:

      Cheri – Hello neighbor! I’m in the east bay. 🙂 So glad you enjoyed it! I wouldn’t have thought to do green beans. Interesting switch! Yum!

  202. Can I use the king Arthur’s whole wheat flour instead of whole wheat pastry flour?

    1. The Gracious Pantry says:

      Sabrina – You can, but your dumplings will be far more dense and “bready”.

  203. Geraldine says:

    I’d like to use almond milk but I don’t have whole wheat flour of any kind. Can I use white flour?

    1. Geraldine – You can, but be cautious with the liquid you add to the dumplings. You may not need as much. Let me know how it turns out!

  204. Think I could subsitute brown rice flower instead of the wheat pastry flour?

    1. Diana – I do not recommend it. There will be nothing to hold the dumplings together and the ice flour will be very grainy. There are gluten free dumpling recipes on the web though. You might be able to use one of them in this recipe.

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