Print Recipe
Crockpot Keto Chicken and Dumplings

Comforting Crockpot Keto Chicken and Dumplings



1 ½ pound skinless, boneless chicken thighs
1 cup chicken stock
½ small onion, finely chopped
2 garlic cloves, minced
1 celery stalks, diced
2 small carrots, peeled and diced
½ tsp dried thyme
½ tsp dried oregano
½ tsp dried basil
1 bay leave
¼ cup heavy cream
4 oz cream cheese
¼ cup chopped fresh parsley leaves
salt, black pepper to taste

For the dumplings:
7 oz whole milk ricotta cheese, well drained
3 tbsp coconut flour
1 egg yolk
2/3 cups grated Parmesan cheese
salt to taste


  1. Place the chicken in a slow cooker.
  2. Add in the onion, celery, carrots, garlic, thyme, dried basil, dried oregano, bay leaves, chicken stock, salt and black pepper.
  3. Stir to combine.
  4. Cover with a lid and cook on low for 4 ½ hours.
  5. Remove the chicken and shred it with two forks.
  6. Return the chicken to the slow cooker and stir.
  7. In a small bowl combine the heavy cream and cream cheese.
  8. Add the cream cheese mixture and chopped parsley to the slow cooker and stir to combine.
  9. Taste and season with salt and pepper as needed.
  10. Cover and continue cooking while you make the dumplings.
  11. To make the dumplings, in a bowl place the ricotta, egg yolk, Parmesan and mix to combine.
  12. Add the coconut flour and stir until a soft dough forms.
  13. Drop the dough in heaping tablespoons onto the chicken mixture.
  14. Cover and cook for 1 -1 ½ hours or until dumpling are cooked through.
  15. Serve warm.


Print Recipe

Facebook icon Twitter icon Instagram icon Pinterest icon Google+ icon YouTube icon LinkedIn icon Contact icon