Healthy Chicken and Dumplings

Name: Healthy Chicken and Dumplings
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 serving
Ingredients: olive oil or low calorie cooking spray; 4 large chicken breasts or 8 skinless chicken thighs; 2 onions; 3 garlic cloves; 3 leeks; 2 celery sticks; 450 g | 1 lb potatoes; 1 tbsp Dijon mustard; 630 ml | 2 ⅔ cups chicken stock made with 2 stock cubes; 1 sprig fresh rosemary; 2 bay leaves; ½ tsp salt; 450 g | 1 lb mixed frozen vegetables; 1 tbsp cornflour diluted in 1 tbsp cold water; Salt and pepper to season; Chopped parsley or rosemary to garnish; 125 g | 1 cup self raising flour; 125 g | ½ cup fat free yogurt; 1 tbsp chopped parsley or chives; 2 tbsp grated parmesan; 1 tsp garlic granules; ½ tsp salt; A little water

User Reviews

4.3

18 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
4
Calories
675 kcal
Course
Main Course
Cuisine
American, British

Healthy Chicken and Dumplings

Shawn Wheeler

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This chicken casserole is easy to prepare all in one pot! A flavour-packed chicken stew that’s hearty AND healthy - basically your perfect Slimming World chicken dinner. For an added touch of comfort I have added fluffy homemade herby dumplings which cook in the stew.

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Ingredients

Servings

For the chicken casserole

olive oil or low calorie cooking spray
4 large chicken breasts or 8 skinless chicken thighs , cubed
2 onions , diced
3 garlic cloves , minced
3 leeks , white parts only, diced
2 celery sticks , diced
450 g | 1 lb potatoes , peeled and cubed
1 tbsp Dijon mustard
630 ml | 2 ⅔ cups chicken stock made with 2 stock cubes
1 sprig fresh rosemary
2 bay leaves
½ tsp salt
450 g | 1 lb mixed frozen vegetables (peas, corn, carrots etc)
1 tbsp cornflour diluted in 1 tbsp cold water , to thicken stew
Salt and pepper to season , to taste
Chopped parsley or rosemary to garnish optional

For the dumplings

125 g | 1 cup self raising flour
125 g | ½ cup fat free yogurt
1 tbsp chopped parsley or chives
2 tbsp grated parmesan (healthy extra)
1 tsp garlic granules
½ tsp salt
A little water , if needed, to bind

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Instructions

Hob Method

Spritz a lidded casserole dish with olive oil or low calorie cooking spray such as Fry light.
Add the onions, garlic, leeks, celery and potatoes and stir for a few minutes. Add a splash of hot chicken stock if the pan gets too hot and dry.
Stir in the mustard. Add the chicken and stir to combine.
Add the salt and a few turns of the pepper mill, a sprig of rosemary and two bay leaves and finally the stock (a.k.a chicken broth).
Bring to a simmer, cover and cook on the hob over low heat for 20 minutes.
Meanwhile prepare the dumplings: combine flour, herbs, Parmesan, salt and garlic granules in a bowl.
Stir in the yoghurt and then use your hands to briefly knead in the bowl until the dough comes together. Add a little water if it’s too dry and crumbly.
Divide the dough into 8 portions and roll into balls.
Uncover the pot and stir in the mixed frozen vegetables (I used peas, corn, carrots and green beans).
Add the cornflour slurry and stir it in. Pop the dumplings on top of the stew.
Cover and cook for a further 15 minutes until the dumplings are plump and cooked through.
Remove and discard the bay leaves and rosemary. Check the seasoning and add salt and pepper if needed. Scatter with chopped parsley or rosemary and serve.

Slow Cooker Method

Add all the ingredients apart from the frozen vegetables into your slow cooker and stir to combine. Cover and cook for three hours on HIGH (or up to 7 hours on LOW).
Uncover and stir in the frozen vegetables. Pop the dumplings on top, cover and cook for another hour on HIGH or until the dumplings are fluffy and cooked through.
Remove and discard the bay leaves and rosemary. Check the seasoning, add chopped herbs and serve.

Notes

If you wish to use only fresh vegetables, replace the frozen vegetables with equal amounts fresh. Add two carrots peeled and diced in with the other vegetables in step 2. Stir in 100g /3 ½ oz each of fresh corn and peas with step 10.
If you wish to use only fresh vegetables, replace the frozen vegetables with equal amounts fresh. Add two carrots peeled and diced in with the other vegetables in step 2. Stir in 100g /3 ½ oz each of fresh corn and peas with step 10.
Freezing Instructions
This recipe is suitable for freezing if you use only fresh vegetables (see recipe notes) and without the dumplings for up to two months. Cool completely and portion into suitable freezer containers.
This recipe is suitable for freezing if you use only fresh vegetables (see recipe notes) and without the dumplings for up to two months. Cool completely and portion into suitable freezer containers.
Defrost overnight in the fridge and reheat on the stove until the dish is hot all the way through before serving.
Defrost overnight in the fridge and reheat on the stove until the dish is hot all the way through before serving.

Nutrition Information

Show Details

Calories 675kcal (34%) Carbohydrates 78g (26%) Protein 67g (134%) Fat 11g (17%) Saturated Fat 3g (15%) Cholesterol 153mg (51%) Sodium 1850mg (77%) Potassium 2071mg (59%) Fiber 11g (44%) Sugar 10g (20%) Vitamin A 7101IU (142%) Vitamin C 42mg (47%) Calcium 232mg (23%) Iron 8mg (44%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 675 kcal

% Daily Value*

Calories	675kcal	34%
Carbohydrates	78g	26%
Protein	67g	134%
Fat	11g	17%
Saturated Fat	3g	15%
Cholesterol	153mg	51%
Sodium	1850mg	77%
Potassium	2071mg	44%
Fiber	11g	44%
Sugar	10g	20%
Vitamin A	7101IU	142%
Vitamin C	42mg	47%
Calcium	232mg	23%
Iron	8mg	44%