Gluten Free Chicken and Dumpling Crockpot Soup | HomeStyle Gluten Free

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining creaminess.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine is often cheaper.

Melt butter in the slow cooker.

Add Pamela's gluten-free baking mix to the melted butter.

Slowly add cold almond milk until smooth, removing lumps.

Add chicken broth and season with poultry seasoning, salt, and pepper.

Layer onions and doubled mushrooms in the slow cooker.

Add frozen chicken breasts and frozen vegetables on top.

Cook on high for 4 to 6 hours, or low for all day.

In the last hour, shred the chicken and return it to the slow cooker.

Prepare biscuits according to package instructions using a cup of flour, butter instead of shortening, and cold almond milk.

Portion biscuits and place them on top of the soup in the slow cooker.

Cover and cook for one hour on high.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens