I had asked a few weeks ago on Facebook what recipe others would like to see most as a low carb recipe and Lori asked for Chicken and Dumplings. So I gave it a try. Mike and I both liked this but it isn’t as thick as I had hoped for. Lori and Kelli (from Facebook) are going to try to thicken with coconut flour and see if they can get it where it really needs to be. I was a bit worried about the dumplings but I loved them and so did Mike.
Chicken & Dumplings
- 1 large roasting hen
- water to cover
- 2 bay leaves
- 1 teaspoon black pepper
- 1 teaspoon celery salt
- 2 Tablespoon dried minced onion
- 2 stalks celery, chopped
- 1 carrot, shredded (optional)
Place all items above in a large slow cooker and cook on high for 4 1/2 hours.
- 4 eggs
- 2 teaspoons salt
- 3 teaspoons black pepper
- 2 teaspoons paprika
- 2 Cups almond flour
While the hen is cooking make a double batch of dumplings using the recipe from Kicking Carbs to the Curb. Her picture of the dumplings show them being white but mine were a rust colored dumpling prior to putting in the broth. Don’t let this fool you. It will work and be very flavorful.
Beat the eggs until fluffy. Add remaining ingredients and place dough in a bowl and refrigerate for at least 2 hours.
Remove chicken from cooker and allow to cool slightly so that you can comfortably pull chicken apart with your hands. Remove all chicken from the bone and return it to the slow cooker. Add 1/2 teaspoon black pepper.
- 1 envelope chicken gravy mix
- 2 teaspoons Tapioca- (dry version)
- 1 cup cold water
Mix these items together and pour into broth in slow cooker. Remove dumpling mixture from the refrigerator and drop by teaspoonful into broth. Return lid to slow cooker and cook without removing lid for 30 minutes on high. The dumplings will get larger and cook through center. Serves 10.
Nutritional Information: Calories- 190.39, Carbohydrates- 8.28, fiber- 2.71, sugars- 1.78) protein- 10.62
Net carbs- 5.57