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Chicken and Dumplings

Soups, Low Phosphorus, Low Potassium, High Protein, Low Sodium


Based on tbd servings per recipe.

  • 1 large or 3 lbs cut up parts Chicken
  • 2 cups Water or low sodium chicken broth
  • 1 stalk with leaves, cut fine Celery
  • 2-3, sliced Carrots
  • 1/2 teaspoon Black pepper
  • 1/2 teaspoon Mace or nutmeg
  • 1/4 cup Flour
  • 2 Eggs
  • 2/3 cup Milk
  • 3 teaspoons Baking powder
  • 2 cups Flour
  • 2 tablespoons unsalted butter or margarine


  1. Put chicken, vegetables, spices and water in slow cooker.
  2. Add more water, enough to cover chicken parts by about 1″.
  3. Turn cooker on low for about 6-8 hours.
  4. When you get home, remove the chicken to an ovenproof dish.
  5. Remove the bones if you want, they may just fall off.
  6. Cover and keep warm.
  7. Turn slow cooker up to high heat. Add the 1/4 cup flour and whisk quickly, to avoid lumps.
  8. Make the dumpling batter.
  9. Cut the butter into the flour with two knives, a pastry cutter or food processor.
  10. Blend in wet ingredients to a stiff dough and drop by spoonfuls into the boiling broth.
  11. Cover the cooker, reduce the heat to prevent boiling, and cook for 15 minutes without removing the lid.
  12. Put chicken in large serving dish and pour thickened sauce over, serve with dumplings.

About This Recipe

Low sodium version of an old comfort classic.

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