Name: Cottage Cheese Slow Cooker Chicken And Dumplings High Protein
Cook time: 6 h 15 min
Total time: 6 h 15 min
Ingredients: 2 lbs boneless, skinless chicken breasts; 1 cup low-fat cottage cheese (blended until smooth); 4 cups low-sodium chicken bone broth; 3 large carrots, diced; 2 stalks celery, diced; 1 yellow onion, finely chopped; 3 cloves garlic, minced; 1 tsp dried thyme; 1 tsp dried rosemary; 1/2 tsp black pepper; 1/2 tsp salt (adjust to taste); 1 can (16 oz) refrigerated biscuit dough (or homemade protein dough); 1 cup frozen peas; 1/4 cup fresh parsley, chopped

Ingredients

Scale

2 lbs boneless, skinless chicken breasts
1 cup low-fat cottage cheese (blended until smooth)
4 cups low-sodium chicken bone broth
3 large carrots, diced
2 stalks celery, diced
1 yellow onion, finely chopped
3 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp black pepper
1/2 tsp salt (adjust to taste)
1 can (16 oz) refrigerated biscuit dough (or homemade protein dough)
1 cup frozen peas
1/4 cup fresh parsley, chopped

Instructions

Step 1: Prepare the Base
Place the diced carrots, celery, onion, and minced garlic at the bottom of your slow cooker. Lay the chicken breasts directly on top of the vegetables. Sprinkle the dried thyme, rosemary, salt, and pepper over the chicken to ensure even seasoning. Pour the chicken bone broth over everything until the chicken is mostly submerged.
Step 2: Slow Cook the Chicken
Cover the slow cooker with the lid and set it to “Low” for 5 to 6 hours or “High” for 3 hours. You want the chicken to reach an internal temperature of 165°F and be tender enough to shred easily. Avoid opening the lid during this time to keep the heat trapped inside.
Step 3: Shred and Blend
Once the chicken is cooked, remove it from the slow cooker and place it on a cutting board. Shred the chicken using two forks. While the chicken is out, take your blended cottage cheese and whisk it into the hot broth in the slow cooker until fully incorporated. This creates your creamy, high-protein sauce base.
Step 4: Add Dumplings and Veggies
Return the shredded chicken to the slow cooker and stir in the frozen peas. Open your biscuit dough and cut each biscuit into quarters or small bite-sized pieces. Drop the dough pieces into the liquid, ensuring they are slightly submerged but not packed too tightly together. They will expand as they cook.
Step 5: Final Simmer and Plating
Replace the lid and cook on “High” for another 30 to 45 minutes. The dumplings are ready when they are puffed up and no longer doughy in the center. Stir in the fresh parsley right before serving. Ladle the thick, creamy mixture into bowls and enjoy immediately.

Cook Time: 6 hours 15 minutes