Slow Cooker Chicken and Dumplings with Carrots and Celery Recipe
A simple, slow cooker vegan “chicken” and dumplings recipe with tender carrots, celery, and fluffy dumplings.
Ingredients
For the stew:
- 1 block 14 oz firm tofu, pressed and shredded (vegan chicken substitute)
- 3 large carrots peeled and diced
- 3 celery stalks diced
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 cups vegetable broth
- 1 cup unsweetened plant-based milk almond or oat
- 2 tbsp nutritional yeast for cheesy depth
- 2 tsp dried thyme
- 1 tsp dried sage
- Salt and pepper to taste
For the dumplings:
- 1 ½ cups all-purpose flour or gluten-free flour blend
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup plant-based milk
- 2 tbsp vegan butter melted
Instructions
- Combine shredded tofu, carrots, celery, onion, garlic, broth, plant milk, nutritional yeast, thyme, and sage in slow cooker.
- Season with salt and pepper, stir well, and cover. Cook on low for 3 hours.
- Prepare dumplings by whisking flour, baking powder, salt in a bowl.
- Mix plant milk and melted vegan butter, then combine with dry ingredients to form thick batter.
- Spoon dumpling batter gently over stew surface, cover again.
- Cook another 1 hour on low until dumplings are fluffy and cooked through.
- Serve hot and enjoy that cozy, no-fuss comfort on a plate.
Notes
Nutritional Values (Per Serving)
- Calories: 280
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 14g
Vitamins and Minerals (Per Serving)
- Vitamin A: 120%
- Iron: 15%
- Calcium: 20%
- Vitamin C: 10%
- Vitamin K: 12%
Additional Notes/Tips to Enhance Flavor
- Use fresh herbs if you want that fancy gourmet vibe.
- Add a splash of white wine or apple cider vinegar for brightness.
- Swap tofu for seitan if you want more chew and protein.
- Serve with crusty bread to soak up every last drop of goodness.
- Freeze leftovers in portions for easy, comforting meals on demand.