Chicken Carrots and Gravy over Dumplings

Chicken, Carrots and Gravy made in slow cooker, served over Drop Egg Dumplings…

Directions for Chicken and Carrots in Slow Cooker


  • 1 large boneless skinless chicken breast
  • 4 regular size carrots
  • 1 cups water
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • pepper to taste
  • 2 reduced sodium chicken gravy mixes (do not put in slow cooker, these will be mixed later)
  • Place water in slow cooker turn on high, set in whole carrots at bottom of slow cooker, cut to fit if needed.
  • Set large boneless chicken breast on top of the carrots, sprinkle paprika, pepper, onion and garlic powder over chicken.
  • Cook for about 3 hours in slow cooker, until chicken is cooked thoroughly and carrots are tender.
  • Turn slow cooker to warm setting. Pour liquid into a medium saucepan to make gravy, should be about one cup of liquid, set aside.
  • Cut up chicken and sliced the carrots, leave in slow cooker.

Gravy Directions

  • In a small bowl mix both gravy packets with 1 cup cold water, while whisking to blend.
  • Pour gravy packets mixture into the sauce pan with liquid from chicken, on medium heat cook for a couple of minutes to a boil, make sure to whisk while cooking, turn off heat after it starts to thicken.
  • If it gets to thick add a little water, should make about two cups gravy.
  • Poor over chicken and carrots and mix. Serve over dumplings. Add a dalop of sour cream, optional.

Tip: easy version, serve over cooked wide egg noodles!

Egg Dumplings Directions

  • 1 cup regular flour or gluten free flour
  • 1/4 teaspoon salt
  • 2 eggs, beaten with fork
  • Few tablespoons water
  • Medium sauce pot with water to boil and cook dumplings, (like you would to cook pasta).
  • Mix flour and salt in a medium mixing bowl, add eggs and blend together, now add water slowly until you get a sticky batter, not runny.

  • Bring the pot of water to a boil, (like your cooking pasta).
  • Place some of the batter on a saucer or small plate, take a teaspoon and dip in boiling water, now take teaspoon and flick/slide small amounts of batter off the edge of plate into boiling water.
  • Refill plate with more batter and repeat if needed.
  • You might have to turn heat down a little so pot doesn’t boil over.
  • The dumplings will start to float to top when cooked, in about 5 minutes they will be done.
  • Drain. Dumplings are ready to serve.