AIP Slow Cooker Chicken and Dumplings

AIP Slow Cooker Chicken and Dumplings (AIP/Paleo)

Growing up I moved around a lot so I had a particular fondness for things that were consistent and familiar. So, one of my favorite places to go out to eat was the restaurant Cracker Barrel. We started going to Cracker Barrel with some close family friends around the time that I was 4 or 5 and after that, the familiar atmosphere, smells and tastes always held fond memories for me. For years, I always got the same dish, chicken and dumplings and a root beer (I liked that they served it in the bottle and with a frosted mug). They would bring out a giant bowl of it and I would polish off every single bite. Even as I got older and my preferences changed I would still order the dish every now and again just because the nostalgia and familiarity were so comforting.

Now, as we approach February, my least favorite month of the entire year, and I adjust to living it yet another new place I am finding myself longing for more nourishing versions of the comfort foods of my past. Don’t get me wrong I am not saying that emotional eating is the answer to life’s ups and downs, but if it can be both nourishing and comforting then there is nothing wrong with it in my book. This recipe doesn’t taste exactly like the Cracker Barrel version, but it is delicious in its own right and still just as comforting.

Do you have any favorite comfort foods from your childhood?

AIP Slow Cooker Chicken and Dumplings:


AIP Slow Cooker Chicken and Dumplings (AIP/Paleo) Soup:

3-4 chicken breasts

1 cup of bone broth

1 tsp sea salt

1 large onion (chopped)

4 cloves of garlic (chopped)

1 cup of full fat coconut milk

2 medium carrots (peeled and chopped)

1 stalk of celery (Chopped)

2 tsp arrowroot flour



1 cup tapioca flour

½ cup coconut flour

¼ tsp baking soda

½ tsp cream of tartar

½ tsp salt

3 TBS coconut Oil, melted.

½ Cup of hot water



Put all of the ingredients for the soup except for the arrowroot powder into the crockpot and cook on low for 6-8 hours or on high for 4-5 hours. About an hour before serving add in your arrowroot powder. In a large mixing bowl combine all of your dry ingredients for your biscuit dough. Fold in your coconut oil until the dough becomes crumbly. Pour your hot water over the dough and stir until the dough forms a ball. Tear the dough into 1 to 2 inch pieces and place them on top of the soup in the slow cooker. ladle some of the liquid over the dough until it is submerged. Cover the crock pot and allow it to cook on high for another 30 minutes to and hour or until the dough is cooked in the middle.

If you like this recipe share it on Pinterest so that other people looking for AIP recipes can enjoy it too! 

What are your thoughts?

  1. So let Me start by saying, I love following you on Facebook. You just have that warm and friendly energy. I did this recipe. I didn’t use a slow cooker.

    I pressure cooked a whole chicken. Used the broth. A lot of broth. Added all the veggies in. Cut up the chicken. Followed the recipe for the dough but used Fatworks pastured lard because I ran out of coconut oil. Brought the soup to boil and added the dumplings. Turned it to low and simmered 30 minutes.

    OMG! The most authentic recipe I’ve ever tasted on AIP! I bet I could fool a few non Paleo s. To top it off, my youngest (3) and pickiest proclaimed this is “hims” favorite soup. ^__^

    Thank you for a great recipe! And please forgive my terribleness at following directions. ^__^ I think it’s a southern thang.

    • I don’t know if you ended up trying it, but I read up on the different flours over on the paleo mom’s site, since tapioca is starcher than arrowroot I did half arrowroot and half kuzu root starch in place of the tapioca and it turned out just fine!!

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  3. I have a small size or standard crockpot and was just wondering, in the recipe when it calls for 1 “stalk” of celery if it really meant the whole bunch or just one rib?……I really like celery, but thought that 1 stalk was probably a bit too much and 1 rib would not quite be enough

      • If I don’t have arrow root powder, but have tapioca starch could I sub for it in the recipe or should I use something else?

      • I would just leave it out all together. Tapioca doesn’t really work as a thickening agent, so it would be better to have the sauce be a little thinner than use tapioca.

      • That is up to you. Mine were fairly small and they fall apart after they are cooked so I put them in whole, if yours are large you may want to cut them into chunks.

    • hmm, I’m not entirely sure. Was your dough wet to start off with? It should be pretty dry and sticky. Perhaps next time you could make your dumplings slightly larger too. I haven’t had this problem before so I can’t be entirely sure. I’m sorry it didn’t work out for you.

      • I made this last night and mine did the same thing. the dough was not sticky. It was still too crumbly, I felt, so I added a little more water. They still disintegrated. Tastes wonderful, but the consistency of everything is a little off because of all the extra flour substances eeking into the soup.

      • the dough should be fairly dry, you have to work to stick it into balls but then you are adding it to liquid to cook and it absorbs that liquid and fluffs up. Adding more liquid to the batter and then putting it in the crockpot will turn it into a pasty mess.

      • Same here. We have made this twice. The first time my husband made them into long strips and the instantly disintegrated. This time I made them into little 1-2″ balls but there is not enough inquid to safely cover them. If I touch them they start to disintegrate. I have a feeling they are not going to stay together. Any suggestions would be great. Thanks!

  4. Thanks for the recipe. I made a chicken-less version because I was out of chicken but had good broth. I also didn’t have coconut flour so I used 1 cup tapioca and cup 1/2 cassava flour (I realize they’re from the same plant but processed differently?). It turned out tasty but the dumplings were a bit chewy and “gelatinous.” Is that normal?

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  7. I just found this recipe last week and cooked it up today. It was so tasty! Thank you so much for the recipe!!!

    Angie C.
    Houston, TX

  8. Made this for dinner. My arrowroot didn’t dissolve very well. Should it be mixed with cold liquid first before adding to the hot soup?

  9. Quick question – I made this tonight. The dumpling dough did not come together with 1/2 cup water. Had to add an additional 1/4 cup to make a dough. The dumplings came out very gummy. Good flavor, but the texture was way off. Any ideas what went wrong?

    • the tapioca flour can become very gummy if too much water is added. The dough will still be fairly dry before you add it in to the soup and then the moisture from the soup is all that is needed. The key to these is to roll the dough into small balls. Larger balls with fall apart. If you pinch it into small bits and add it in that way they should come out fine.

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