Dairy Free Chicken And Dumplings Slow Cooker How to Make Dairy-Free Chicken and Dumplings

You are searching about Dairy Free Chicken And Dumplings Slow Cooker, today we share with you article about Dairy Free Chicken And Dumplings Slow Cooker ] was compiled and edited by our team from many sources on the internet. Hope this article on the topic Dairy Free Chicken And Dumplings Slow Cooker is useful to you.


Prep:
20 mins

Cook:
60 mins

Total:
80 mins

Servings:
4
to 6 servings

Nutrition Facts (per serving)
599 Calories
32g Fat
37g Carbs
43g Protein

Show Full Nutrition Label

×

Nutrition Facts
Servings: 4
to 6
Amount per serving
Calories 599
% Daily Value*
Total Fat 32g 41%
Saturated Fat 9g 45%
Cholesterol 198mg 66%
Sodium 1039mg 45%
Total Carbohydrate 37g 13%
Dietary Fiber 3g 11%
Total Sugars 5g
Protein 43g
Vitamin C 5mg 23%
Calcium 245mg 19%
Iron 4mg 24%
Potassium 754mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chicken and dumplings is a warming, comforting classic that usually contains butter and milk in the broth and batter, thus making it impossible to eat for people with dietary restrictions. Our version is every bit as soothing, and without the lactose will put this homey meal back on your table.

If you need a vegan or vegetarian variation, simply omit the egg white and replace the chicken with a dairy-free vegetarian meat substitute, tofu, or seitan. Use vegetable broth instead of chicken stock.

Ingredients

  • 2 tablespoons olive oil

  • 1 large onion, chopped

  • 4 stalks celery, chopped

  • 1 clove garlic, finely chopped

  • 1 teaspoon dried thyme

  • 4 medium carrots, cut into strips

  • 2 pounds boneless, skinless chicken thighs

  • 1 (14 1/2-ounce) can chicken stock

  • 2 tablespoons all-purpose flour

  • 1 1/2 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1 tablespoon soymilk powder

  • 3/4 teaspoon salt

  • 2 tablespoons non-dairy margarine, or vegetable shortening

  • 1 cup soymilk

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 large egg white, lightly beaten, optional

  • Chopped parsley, for garnish

Steps to Make It

  1. Gather the ingredients.

  2. In a medium-to-large heavy-bottomed stockpot or Dutch oven, heat the oil over medium heat. Once the oil is hot, add the onion, celery, garlic, carrots, and thyme and stir occasionally. Cook until the onions are fragrant and translucent, or about 4 to 6 minutes.

  3. Add the 2 tablespoons of flour, whisking constantly until well combined. Cook until the flour smells slightly toasted, for about 30 to 45 seconds.

  4. Gradually add the stock, whisking constantly. Bring to a boil and turn down the heat to medium-low. Add the chicken and cook covered for 20 to 30 minutes, stirring from time to time.

  5. While the chicken cooks, make the dumpling batter. In a medium-sized mixing bowl, sift together the flour, baking powder, soymilk powder, and salt until just combined. Using a pastry blender or a knife, cut in the margarine until the mixture resembles fine crumbs. Alternatively, sift the dry ingredients into a food processor, add the cold margarine, and pulse a few times until it resembles crumbs.

  6. In another bowl, whisk together the egg white (if using) with the soymilk and gradually stir into the flour mixture until just combined.

  7. While the broth is simmering, drop in about 2 tablespoons of batter at a time and cover.

  8. Add fresh parsley and salt and pepper to taste. Cook until chicken and dumplings are cooked through, for about 20 to 25 minutes.

  9. Serve hot, and enjoy.

Vegetarian Variation

For vegetarian and vegan versions, skip the egg, use vegetable broth and:

  • Follow the Steps 1 to 4, but cook the liquid for only 10 minutes and reserve.
  • Depending on the meat substitute you are using, the cooking times can vary, but if you’re making something similar to vegan meatballs, prepare them in a separate pan and add them at the end to warm up with the sauce and dumplings.
  • For tofu, tempeh or seitan, add it cubed to the last 10 minutes of the dumpling cooking time to warm up and let the sauce coat the pieces.
  • Alternatively, you can add a can of chickpeas to add texture, protein, and fiber.

Video about Dairy Free Chicken And Dumplings Slow Cooker

Question about Dairy Free Chicken And Dumplings Slow Cooker

If you have any questions about Dairy Free Chicken And Dumplings Slow Cooker, please let us know, all your questions or suggestions will help us improve in the following articles!

The article Dairy Free Chicken And Dumplings Slow Cooker was compiled by me and my team from many sources. If you find the article Dairy Free Chicken And Dumplings Slow Cooker helpful to you, please support the team Like or Share!

Rate Articles Dairy Free Chicken And Dumplings Slow Cooker

Rate: 4-5 stars
Ratings: 8205
Views: 55 691169

Search keywords Dairy Free Chicken And Dumplings Slow Cooker

Dairy Free Chicken And Dumplings Slow Cooker
way Dairy Free Chicken And Dumplings Slow Cooker
tutorial Dairy Free Chicken And Dumplings Slow Cooker
Dairy Free Chicken And Dumplings Slow Cooker free



Có thể bạn quan tâm: