Gluten Free Chicken And Dumplings Recipe

You know that feeling. It’s 5 PM. Everyone’s hungry. You want real, warm comfort food. But you also want it fast and gluten-free. If you love classic, slow-cooked flavors, you might also enjoy this homestyle Crockpot chicken and dumplings recipe for another cozy option.

I get it. My kitchen is a weeknight war zone, too. That’s why I created this Gluten Free Chicken And Dumplings recipe. It’s your secret weapon.

Forget slaving over a pot for hours. We’re making a cozy, soul-warming classic in a fraction of the time. Maximum flavor, minimum effort. Let’s do this.

Recipe Overview

• Cuisine: American Comfort Food
• Category: Main Dish
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4-6 people

Ultimate Guide to Gluten Free Chicken And Dumplings

This isn’t just another recipe. This is your new weeknight hero. I tested a dozen versions so you don’t have to.

We get creamy, herby broth. Tender chicken. Fluffy, celiac safe dumplings that don’t taste “gluten-free.” They taste amazing.

The key? A smart blend of gluten free flour and almond flour. It gives the dumplings perfect texture. No gumminess. No sadness. Just pure healthy comfort in a bowl.

This guide gives you the fast track. No complicated steps. Just big, cozy flavor in under an hour.

The Simple Ingredients

I bet you have half of this already. That’s the goal! Simple pantry staples make magic.

• For the Stew:
  • 1.5 lbs boneless, skinless chicken thighs (or breasts)
  • 2 tbsp olive oil or butter
  • 1 medium onion, diced
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 3 cloves garlic, minced
  • 6 cups chicken broth (check for gluten-free!)
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 1/2 cup full-fat canned coconut milk or heavy cream (for creaminess)
• For the Dumplings:
  • 1 cup gluten free flour blend (1-to-1 style works best)
  • 1/2 cup almond flour (for tenderness!)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk (any kind)
  • 2 tbsp melted butter or olive oil
  • 1 large egg
  • 2 tbsp fresh parsley, chopped (optional, but great)

Let’s Get Cooking! (The Step-by-Step)

Ready? Follow these steps. It’s easier than you think. I’ll walk you through it.

Recipe

Gluten Free Chicken And Dumplings Recipe

Make Gluten Free Chicken And Dumplings Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Jennifer McDonallds

Prep: 15 min | Cook: 30 min | Total: 45 min

Serves: - 4 + bites

★ Rate 🖨 Print

The Simple Ingredients

• For the Stew: 1.5 lbs boneless, skinless chicken thighs (or breasts) 2 tbsp olive oil or butter 1 medium onion, diced 3 carrots, sliced 3 celery stalks, sliced 3 cloves garlic, minced 6 cups chicken broth (check for gluten-free!) 1 tsp dried thyme 1 bay leaf Salt and pepper to taste 1/2 cup full-fat canned coconut milk or heavy cream (for creaminess)
• 1.5 lbs boneless, skinless chicken thighs (or breasts)
• 2 tbsp olive oil or butter
• 1 medium onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 6 cups chicken broth (check for gluten-free!)
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1/2 cup full-fat canned coconut milk or heavy cream (for creaminess)
• For the Dumplings: 1 cup gluten free flour blend (1-to-1 style works best) 1/2 cup almond flour (for tenderness!) 2 tsp baking powder 1/2 tsp salt 1/2 cup milk (any kind) 2 tbsp melted butter or olive oil 1 large egg 2 tbsp fresh parsley, chopped (optional, but great)
• 1 cup gluten free flour blend (1-to-1 style works best)
• 1/2 cup almond flour (for tenderness!)
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk (any kind)
• 2 tbsp melted butter or olive oil
• 1 large egg
• 2 tbsp fresh parsley, chopped (optional, but great)

Let’s Get Cooking! (The Step-by-Step)

1

Start the stew. Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with salt and pepper. Brown it for 4-5 minutes per side. You don’t need to cook it through yet. Remove and set aside.

2

Cook the veggies. In the same pot, add the onion, carrots, and celery. Cook for 5-6 minutes until they start to soften. Add the garlic and cook for 1 more minute until fragrant.

3

Build the broth. Pour in the chicken broth. Add the thyme and bay leaf. Scrape up any browned bits from the bottom of the pot. That’s flavor gold!

4

Simmer the chicken. Add the browned chicken back to the pot. Bring to a boil, then reduce to a steady simmer. Cover and let it cook for 15 minutes.

5

Make the dumpling dough. While the stew simmers, whisk the gluten free flour, almond flour, baking powder, and salt in a medium bowl. In another bowl, mix the milk, melted butter, and egg. Pour the wet into the dry. Stir until just combined. Don’t overmix! Fold in parsley if using.

6

Shred and cream. After 15 minutes, remove the chicken to a plate. Shred it with two forks. Turn the stew heat to low. Stir the coconut milk or cream into the broth. Add the shredded chicken back.

7

Drop the dumplings. Use a spoon to drop golf-ball-sized mounds of dough onto the surface of the simmering stew. Work quickly.

8

Steam to perfection. Cover the pot tightly. Let it cook for 15 minutes. DO NOT PEEK. The steam cooks the dumplings. This is the most important step.

9

Serve and enjoy! After 15 minutes, the dumplings should be firm and cooked through. Discard the bay leaf. Ladle into bowls and dig in!

Notes

Enjoy your homemade Gluten Free Chicken And Dumplings Recipe!

Nutrition Information

Calories: ~480 (per serving, approx.)

Protein: 32g

Carbohydrates: 28g

Dietary Fiber: 4g

Sugars: 6g

Fat: 26g

Saturated Fat: 9g

Did You Make This?

Leave a review and tag us on social media!

1. Start the stew. Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with salt and pepper. Brown it for 4-5 minutes per side. You don’t need to cook it through yet. Remove and set aside.
2. Cook the veggies. In the same pot, add the onion, carrots, and celery. Cook for 5-6 minutes until they start to soften. Add the garlic and cook for 1 more minute until fragrant.
3. Build the broth. Pour in the chicken broth. Add the thyme and bay leaf. Scrape up any browned bits from the bottom of the pot. That’s flavor gold!
4. Simmer the chicken. Add the browned chicken back to the pot. Bring to a boil, then reduce to a steady simmer. Cover and let it cook for 15 minutes.
5. Make the dumpling dough. While the stew simmers, whisk the gluten free flour, almond flour, baking powder, and salt in a medium bowl. In another bowl, mix the milk, melted butter, and egg. Pour the wet into the dry. Stir until just combined. Don’t overmix! Fold in parsley if using.
6. Shred and cream. After 15 minutes, remove the chicken to a plate. Shred it with two forks. Turn the stew heat to low. Stir the coconut milk or cream into the broth. Add the shredded chicken back.
7. Drop the dumplings. Use a spoon to drop golf-ball-sized mounds of dough onto the surface of the simmering stew. Work quickly.
8. Steam to perfection. Cover the pot tightly. Let it cook for 15 minutes. DO NOT PEEK. The steam cooks the dumplings. This is the most important step.
9. Serve and enjoy! After 15 minutes, the dumplings should be firm and cooked through. Discard the bay leaf. Ladle into bowls and dig in!

What to Serve With This Dish

This meal is a full bowl of cozy. But if you want a side, keep it simple. A crisp green salad with a tangy vinaigrette cuts the richness perfectly. It takes 5 minutes. Some steamed green beans or broccoli are also great. They add a fresh, healthy crunch. For a complete, hands-off meal with similar veggies, check out this easy recipe for crockpot chicken with potatoes and green beans.

Make This Recipe Your Own (Quick Swaps)

Make it work for you! Here are my favorite easy swaps.

Need it grain free? Use all almond flour for the dumplings. Add an extra egg to help them bind. They’ll be a bit more tender, but just as tasty.

No chicken thighs? Use breasts. They cook faster. Or, use a rotisserie chicken! Skip the browning. Just add shredded cooked chicken when you add the cream.

Dairy-free? Use olive oil instead of butter in the dumplings. Use almond milk and the coconut milk option. Easy fix.

How to Store Leftovers (If You Have Any!)

This makes great leftovers! The broth soaks into the dumplings a bit, but it’s still delicious.

Let it cool. Store in an airtight container in the fridge for up to 3 days.

Reheat gently on the stove over low heat. Add a splash of broth if it seems too thick. The microwave works in a pinch, but go slow to avoid rubbery dumplings.

NUTRITION INFORMATION

• Calories: ~480 (per serving, approx.)
• Protein: 32g
• Carbohydrates: 28g
• Dietary Fiber: 4g
• Sugars: 6g
• Fat: 26g
• Saturated Fat: 9g

*This is an estimate. Values change with specific ingredients and swaps.

FREQUENTLY ASKED QUESTIONS

Can I make this ahead of time?

Yes! Make the stew base (through step 6) up to a day ahead. Store it in the fridge. When ready to eat, bring it back to a simmer and do the dumpling steps fresh. This saves serious time.

Why almond flour in the dumplings?

It adds fat and tenderness. Using only gluten free flour can make dumplings a bit dense. The almond flour gives them a lovely, light texture. It’s my secret for the best bite.

My dumplings fell apart. What happened?

The broth needs to be at a gentle simmer, not a rolling boil, when you add them. Also, don’t stir them once they’re in! Let the steam do its work with the lid on tight.

There you have it. A gluten-free comfort food classic, rescued from the all-day recipe and made for your real life.

This dish proves you can have deep, satisfying flavor without the fuss. Your family will ask for it again. And you’ll be happy to make it. If you’re a fan of rich, cheesy flavors, you must try this incredible Garlic Parmesan Crockpot Chicken and Potatoes for your next easy dinner.

Go try this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!