This is another great recipe from the Crockpot Lady, Stephanie. Check out her blog if you haven't already!
4 T butter
6 T gluten-free flour or Pamela's baking mix
1 cup milk (dairy, soy, rice, whatever)
1 cup chicken broth
1/2 tsp salt
1/4 tsp black pepper
1 tsp poultry seasoning
3 pounds boneless, skinless chicken
1 yellow onion, chopped
1 cup mushrooms, chopped
16 ounces frozen vegetables
Plus one batch of drop biscuits: you can use your favorite gluten free biscuit recipe, or make drop biscuits using the recipe on the back of the bag of Pamela's Baking Mix.
In a medium saucepan, melt the butter and add the gf flour to make a roux; stir and cook over medium-low heat for a minute or so. Add the milk and broth while whisking constantly, and cook until thickened; stir in the salt, pepper and poultry seasoning.
Any Crockpot with a capacity of 4 quarts or more will work. Put the chicken and vegetables into the bottom of the Crockpot. Add the milk-broth mixture. Cover and cook on low for 6-8 hours, or on high for 4-5. An hour before serving, shred chicken with two large forks, and mix up the biscuit dough. Drop the dough in large spoonfuls on top of the hot chicken stew.
Cover and cook on high for another hour. The dumplings are done when you can insert a knife and it comes out clean. They will be spongy and will brown a bit on the sides and top.
Serve in bowls, with a dumpling or two per person.
Edit (10/20/09): For a grain free version, use arrowroot to thicken the milk/broth mixture. Try Elana's almond flour drop biscuits for the dumplings (from her cookbook).
Edit (10/25/09): Or you can use my own new recipe for grain-free biscuits!