Gluten Free Chicken and Dumplings Recipe

Prep the Base: Wash and chop your potatoes, onions, and carrots into uniform bite-sized cubes to ensure even cooking.
3 large potatoes, 1 onion, 2 large carrots
Build the Stew: In your 6-quart slow cooker, layer the chopped vegetables.
Create the Broth: In a separate bowl, whisk together the gluten free cream of chicken soup, milk, and water (or chicken broth for extra flavour) until smooth. Pour this mixture over the vegetables.
2 cans cream of chicken, 1/2 cup milk, 1/2 cup water
Add Protein: Cube the boneless, skinless chicken breasts and nestle them into the liquid mixture in the slow cooker.
5 chicken breasts
Slow Cook: Cover and cook on LOW for 6-8 hours or HIGH for 4 hours. The chicken should be tender and shred easily. Add the peas before the dumplings.
1 cup peas
Prepare the Dumplings: About 40 minutes before serving, sift the gluten free flour, baking powder, and salt into a bowl. Gradually stir in the milk until a soft, moist dough forms. The dough should be tacky but able to hold its shape.
2 cups all-purpose flour, 4 teaspoons baking powder, 1 teaspoon salt, 1 1/2 cups milk
The Drop: Gently drop spoonfuls of dough directly onto the hot stew. Tip: Try to place them on top of chicken or veggie pieces so they steam rather than sink.
The Finish: Cook uncovered for 15 minutes, then cover and cook for another 20-25 minutes. This two-step process ensures fluffy centers without the 'gummy' texture.