Enjoy a delicious bowl of Healthy Crockpot Chicken and Dumplings, a lighter, heart healthy recipe for a classic Southern stew. Made with lean chicken breast, tender vegetables, and whole wheat biscuit-style dumplings, this one-pot healthy meal delivers comfort without compromise. With only 3g of saturated fat, 260mg of sodium, and packed with protein and fiber, it’s a heart healthy dinner for anyone following a low sodium diet.
For more low sodium comfort food ideas, enjoy checking out all of our delicious heart-healthy soup recipes!
This recipe re-engineers a classic by replacing high-sodium broths and heavy cream with lean protein, whole grains, and flavorful herbs. The result is a satisfying stew that supports a heart-healthy diet without sacrificing texture or taste.
Yes, this version is specifically designed to be healthy. It is low in sodium and saturated fat while being high in protein, making it an excellent choice for a heart-healthy diet.
It can be. With 28g of protein and a good amount of fiber, it is very satiating, which can help control overall calorie intake. It's a balanced meal that can fit into a weight management plan.
The recipe uses a light roux with whole wheat flour. For an even leaner option, a cornstarch slurry (cornstarch mixed with cold water) is an effective and healthy way to thicken the stew without adding fat.
Add a tablespoon of fresh chopped herbs like chives, parsley, or thyme directly into the dumpling batter. A pinch of onion powder or a dash of nutmeg can also enhance the flavor.
Absolutely. For a convenient shortcut, you can use refrigerated low-sodium biscuit dough. Simply quarter the biscuits and drop them into the simmering stew during the final hour of cooking.
Yes. Use your favorite 1-to-1 gluten-free baking flour blend in place of the whole wheat flour when making the dumplings. Ensure your other ingredients, like the cream of chicken soup, are also certified gluten-free.
Heart-Healthy Chicken Favorites
Recipe yields 6 servings
Heat the oil in a large skillet over medium heat. Add the carrots, celery, potato, and onion; cook, stirring occasionally, until the vegetables begin to soften, about 3 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Stir in the thyme, sage, black pepper, bay leaf, and chicken stock. Bring to a simmer, cover and cook until vegetables are tender, about 10 minutes. Transfer mixture to a 6-quart crockpot and discard bay leaf. Set the skillet aside to use later.
Add the shredded chicken, cream of chicken soup, parsley and lemon juice to the slow cooker; stir to combine. Cover and set the crockpot on LOW while preparing the dumplings.
In a small bowl, whisk together the skim milk and lemon juice to make buttermilk. Let stand for at least 10 minutes until it begins to thicken.
In a large mixing bowl, sift together the flour, baking powder, salt, garlic powder, and black pepper. Pour in the prepared buttermilk. Using a rubber spatula, stir to combine. The batter should be thick enough to scoop. Let rest for at least 5 minutes.
In the skillet used for the vegetables, melt the butter over medium heat. Once melted, sprinkle the flour over top, whisk, and cook until flour is golden brown, about 1 minute. Gradually add the milk a few splashes at a time, whisking constantly to remove any lumps. Bring to a gentle boil, whisking continuously, to remove any residual lumps and until mixture thickens, about 3 to 5 minutes. Transfer the milk mixture to the slow cooker; stir to combine.
Turn crockpot to HIGH. With a medium-sized scoop or spoon, scoop dumpling dough by generous tablespoons and drop it on top of soup, spreading them evenly. Cover and cook for 1½ hours, until dumplings are cooked through. To check to see if they are done, remove one from the slow cooker and cut it in half to make sure it is no longer raw inside.
Serve hot garnished with fresh thyme. Store any leftovers in an airtight container in the fridge for up to 4 days.