Slow Cooker Gluten Free Chicken and Dumplings

1 recipe gluten free biscuits (I used the Extra Flaky Buttermilk Biscuits from page 227 of GFOAS Bakes Bread, but the Gluten Free Biscuits from the blog would work just fine, too-try using buttermilk in place of milk or cream), chilled

2 tablespoons (28 g) extra virgin olive oil

4 cups (32 fluid ounces) chicken stock

3 cups (24 fluid ounces) milk

1 ½ cups peeled and chopped carrots (from about 4 medium carrots)

½ cup chopped celery (from about 2 medium stalks)

1 medium onion, peeled and grated

1 ½ cups (9 ounces) peeled and shredded russet potatoes

4 cloves garlic, peeled and crushed

¾ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

½ teaspoon garlic powder

1 ½ pounds boneless skinless chicken breasts

1 12-ounce can evaporated milk

5 tablespoons (45 g) basic gum-free gluten free flour blend (or an equal amount superfine sweet white rice flour)

2 teaspoons herbs de Provence (or substitute 1 teaspoon dried rosemary + ½ teaspoon dried thyme + ¼ teaspoon dried basil + ¼ teaspoon dried parsley)

Directions at glutenfreeonashoestring.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer