Nutrient-Packed Slow Cooker Chicken and Dumplings for a Healthier You

Ingredients:

For the Chicken Stew:

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 4 cups low-sodium chicken broth
• 3 carrots, peeled and sliced
• 3 celery stalks, chopped
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 cup frozen peas (added later)

For the Dumplings:

• 1 cup whole wheat flour
• 1/2 cup almond flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsweetened almond milk
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley, chopped

Instructions:

1. In the slow cooker, combine chicken, chicken broth, carrots, celery, onion, garlic, thyme, rosemary, salt, and pepper. Stir to combine.
2. Cook on low for 6-8 hours or until chicken is cooked through and vegetables are tender.
3. About 30 minutes before serving, add frozen peas to the slow cooker and stir.
4. In a mixing bowl, whisk together whole wheat flour, almond flour, baking powder, and salt for the dumplings.
5. Add almond milk, olive oil, and chopped parsley to the flour mixture. Stir until just combined.
6. Drop spoonfuls of the dumpling batter on top of the hot chicken stew in the slow cooker.
7. Cover and cook on high for an additional 25-30 minutes or until the dumplings are cooked through.
8. Serve the chicken and dumplings hot, garnished with extra fresh parsley if desired.

This nutrient-packed slow cooker chicken and dumplings recipe is not only delicious but also provides a healthier twist with whole wheat and almond flour, making it a guilt-free option for those looking to stay fit. Enjoy!