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Keto Crockpot Chicken and Dumplings
Keto Crockpot Chicken and Dumplings

Keto Crockpot Chicken and Dumplings
Once upon a time, in a cozy kitchen nestled in the heart of a bustling town, there lived a passionate cook named Sarah. Sarah had a knack for turning ordinary ingredients into extraordinary meals, delighting the palates of her friends and…
Keto Crockpot Chicken and Dumplings
Source
Ingredients:
1
Servings
  • 2
    lb
     boneless, skinless chicken breasts, diced
  • 960
    ml
     chicken broth
  • 240
    ml
     heavy cream
  • 1
    item
     onion, diced
  • 2
    clove
     garlic, minced
  • 2
    item
     stalks celery, diced
  • 2
    item
     carrots, diced (for a lower carb option, you can omit carrots or use fewer)
  • 1
    tsp
     dried thyme
  • 1
    item
     salt and pepper to taste
  • 480
    ml
     almond flour
  • 0.5
    tsp
     baking powder
  • 0.5
    tsp
     salt
  • 2
    item
     eggs
  • 2
    tbsp
     melted butter
Keto Crockpot Chicken and Dumplings
Instructions:
  1. In a crockpot, combine diced chicken, chicken broth, heavy cream, onion, garlic, celery, carrots, thyme, salt, and pepper.
  2. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is tender and cooked through.
  3. In a mixing bowl, combine almond flour, baking powder, salt, eggs, and melted butter to form a dough.
  4. Drop spoonfuls of the dough onto the simmering chicken mixture in the crockpot.
  5. Cover and cook on high for an additional 30 minutes, until the dumplings are cooked through.
  6. Garnish with fresh parsley or chives for a pop of color and flavor.
  7. Serve hot and enjoy the comforting warmth of this keto-friendly twist on a classic dish.
  • 2
    lb
     boneless, skinless chicken breasts, diced
  • 960
    ml
     chicken broth
  • 240
    ml
     heavy cream
  • 1
    item
     onion, diced
  • 2
    clove
     garlic, minced
  • 2
    item
     stalks celery, diced
  • 2
    item
     carrots, diced (for a lower carb option, you can omit carrots or use fewer)
  • 1
    tsp
     dried thyme
  • 1
    item
     salt and pepper to taste
  • 480
    ml
     almond flour
  • 0.5
    tsp
     baking powder
  • 0.5
    tsp
     salt
  • 2
    item
     eggs
  • 2
    tbsp
     melted butter
1
Servings
0

In a crockpot, combine diced chicken, chicken broth, heavy cream, onion, garlic, celery, carrots, thyme, salt, and pepper.

Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is tender and cooked through.

In a mixing bowl, combine almond flour, baking powder, salt, eggs, and melted butter to form a dough.

Drop spoonfuls of the dough onto the simmering chicken mixture in the crockpot.

Cover and cook on high for an additional 30 minutes, until the dumplings are cooked through.

Garnish with fresh parsley or chives for a pop of color and flavor.

Serve hot and enjoy the comforting warmth of this keto-friendly twist on a classic dish.

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