Keto Crockpot Chicken and Dumplings

Here’s a Keto Crockpot Chicken and Dumplings recipe—comforting, creamy, and low-carb, with fluffy almond flour “dumplings” 🥣🍗

Keto Crockpot Chicken and Dumplings

Ingredients (serves 4–6)

For the Chicken Stew

• 1½ lbs (680 g) boneless, skinless chicken thighs (or breasts)

• 4 cups chicken broth

• 2 cloves garlic, minced

• 1 small onion, diced

• 2 celery stalks, sliced

• 2 medium carrots, sliced (optional for very low carb, omit or reduce)

• 1 teaspoon dried thyme

• 1 teaspoon dried parsley

• Salt & pepper to taste

• ½ cup heavy cream or full-fat coconut milk

For the Keto Dumplings

• 1 cup almond flour

• 2 tablespoons coconut flour

• 1 teaspoon baking powder

• ½ teaspoon xanthan gum (optional, helps with texture)

• 1 large egg

• 2 tablespoons butter, melted

• Pinch of salt

Instructions

1. Cook the Chicken Stew

1. Place chicken, garlic, onion, celery, carrots, thyme, parsley, salt, pepper, and chicken broth in the crockpot.

2. Cook on low 4–6 hours or high 2–3 hours until chicken is tender.

3. Remove chicken, shred with forks, then return to the crockpot. Stir in heavy cream.

2. Prepare the Dumplings

1. In a bowl, mix almond flour, coconut flour, baking powder, xanthan gum, and salt.

2. Stir in egg and melted butter until a thick, sticky dough forms.

3. Drop small spoonfuls (1–2 tablespoons) of dough onto the surface of the hot stew. Don’t stir.

3. Cook the Dumplings

1. Cover and cook on low for 30–40 minutes until dumplings are set and firm.

2. Avoid lifting the lid too often—steam helps them cook.

4. Serve

• Ladle chicken, vegetables, and dumplings into bowls.

• Garnish with fresh parsley if desired.

Tips for Success

• Thickness: If the stew is too thin, stir in 1–2 tablespoons almond flour or xanthan gum before adding dumplings.

• Flavor boost: Add 1 tsp Dijon mustard or ½ tsp smoked paprika to the stew.

• Dumpling texture: Use a slightly sticky batter; if too wet, sprinkle a bit more almond flour.

• Low-carb: Reduce carrots or replace with zucchini or mushrooms.

If you want, I can also provide a version that’s fully dairy-free or a super creamy version with more “biscuity” dumplings.