Easy Chicken and Vegetable Dumplings

Vegetable Dumplings

Every culture has a variation of dumplings: it's simply meat and vegetables stuffed in a tasty crust. Pot pies, pasties, samosas, and toasted sandwiches aren't that far off from the basic dumpling idea. Here are a few delicious chicken and vegetable dumpling ideas to warm the cold nights of winter- including one you can make easily with a slow-cooker before you leave for work.

Basic Chicken and Vegetable Dumplings

This is a lighter take on typical store-bought frozen dumplings. It's a low-sodium and lower-fat version that packs a nutritious punch with protein and vegetables.

  • Cut 1 3/4 lbs of chicken into boneless, skinless thighs or breasts.
  • Toss in flour until coated.
  • In a Dutch oven, heat one tablespoon of canola oil over medium heat.
  • Cook the chicken for 3-5 minutes until slightly browned, then move the chicken onto a plate.
  • Add another tablespoon of oil and stir in chopped carrots, celery, onion, salt, and pepper. Cook for 5-7 minutes.
  • Sprinkle one-third cup flour over the vegetables, then add the chicken back in. Add a cup of thawed frozen peas, a cup of water, and two cups of low-sodium chicken broth. Simmer and stir often.
  • To make the dumplings, mix one cup of whole-wheat pastry flour, half a cup of white flour, a quarter teaspoon salt, half a teaspoon of baking soda, and three-quarters of a cup of buttermilk in a bowl.
  • Drop spoonfuls of the dough into the chicken mix. Simmer for 20 minutes until the dumplings have puffed up.

Crock-Pot Chicken and Vegetable Dumplings

This is a very simple recipe that you can make before work and have dinner ready when you come home.

  • Place four skinless, boneless chicken breasts into a Crock-pot.
  • Add two tablespoons of butter, a chopped onion, and two cans of cream of chicken soup (reduced-sodium if possible).
  • Add some chopped carrots and celery to the mixture.
  • Fill with a few cups of water.
  • Cook for 5-6 hours on high. If your work lasts longer than this, you can cook it for longer on a medium temperature.
  • 30 minutes before serving, drop refrigerated biscuit dough into the Crock-Pot and cook on High, or until the biscuits have cooked thoroughly.

Speedy Chicken and Vegetable Dumplings

If you just came home and need to make something quickly, you can use this recipe (which calls for rotisserie chicken).

  • In a Dutch oven, heat up one tablespoon of canola oil on medium heat.
  • Add chopped celery, carrots, and onions; cook until browned, typically for 5-7 minutes.
  • Add two cans of low-sodium chicken broth; stir well.
  • Toss in a little salt and pepper to taste.
  • Mix in strips of rotisserie chicken.
  • Pinch off spoonfuls of frozen dough and drop in the Dutch oven. Simmer on medium heat until the dough has cooked all the way through into a dumpling, for about 20 minutes or so.

You can also add other vegetables to the dumpling mix. While carrots, celery, onions, and peas are typically used, you could use eggplant or broccoli in there too.

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