Chicken and dumplings bring the ultimate comfort to your dinner table with tender chicken and fluffy dumplings swimming in rich, savory broth. I’ve been perfecting this recipe for decades, and it never gets old.
I remember Sunday afternoons at my grandmother’s farm, where the whole house would fill with the smell of simmering chicken and herbs. She’d stand at her old cast-iron stove, rolling out dumplings on a flour-dusted board while telling stories about her own mother’s cooking. Those thick, tender dumplings floating in golden broth were pure magic. The best part? She taught me that you don’t need fancy ingredients or complicated techniques. Just good chicken, simple vegetables, and a handful of pantry staples come together into something that makes everyone feel loved and cared for. Whether you make it on the stovetop like Grandma did, let it simmer all day in a slow cooker, or speed things up in an Instant Pot, you’ll end up with the same soul-warming bowl. Let’s get cooking.
What Makes This Recipe So Special
This chicken and dumplings recipe has been in my family for generations, and it’s stood the test of time for good reason. When cold weather hits or someone needs comfort, this is the dish that brings everyone to the table.
I always choose this recipe when my family needs something hearty and homemade. Here’s what you’ll discover:
- Works beautifully on the stovetop, in a slow cooker, or using an Instant Pot
- Uses simple ingredients you probably have in your kitchen right now
- Delivers tender, juicy chicken with pillowy soft dumplings every single time
- Comes together in about an hour on the stovetop or simmers all day in a crock pot
- Creates rich, thick gravy that coats every spoonful
- Makes generous portions perfect for feeding a crowd or enjoying leftovers
Through years of making this dish, I’ve learned that the secret isn’t in complicated steps. It’s about taking your time with the dumplings and not rushing the process. That patience pays off in every comforting bite.
Understanding Your Ingredients
Boneless chicken thighs and breasts provide the protein foundation with incredible flavor. I always choose a mix of both because thighs add richness while breasts stay tender and mild.
Butter creates the flavorful base when you sauté the vegetables. In my kitchen, I prefer real butter over oil because it adds a subtle richness that makes the whole dish taste homemade.
Onion, celery, and carrots form the classic aromatic trio that gives chicken soup its signature taste. Pick vegetables that feel firm and fresh, with bright colors and no soft spots.
Fresh thyme and bay leaf infuse the broth with earthy, aromatic notes. Betty always says fresh thyme makes a noticeable difference, though dried works in a pinch.
Chicken stock becomes the soul of this dish. Use good quality low-sodium stock so you can control the seasoning yourself.
All-purpose flour combines with shortening to create those tender, fluffy dumplings everyone loves. The key is not overworking the dough.
Vegetable shortening keeps the dumplings light and flaky. I’ve found that butter-flavored shortening adds extra richness without making them heavy.
Buttermilk provides the liquid for the dumplings while adding a subtle tang that balances the rich broth. If you don’t have buttermilk, mix regular milk with a tablespoon of lemon juice.
Fresh parsley brightens everything at the end with its fresh, grassy flavor and pretty green color.
Betty’s Tested Technique
Stovetop Method
Step 1. Betty always starts with a heavy pot that holds heat evenly. Set your large 6 to 8 quart pot or Dutch oven over medium heat, add the butter and chopped onions, then stir and sauté for 3 to 4 minutes. Stir in the celery and carrots and sauté another 2 to 3 minutes.
Step 2. I’ve learned that building flavor in layers makes all the difference. Add the chicken pieces, fresh thyme, bay leaf, and chicken stock to the pot. Season with 1 teaspoon salt and 1/2 teaspoon ground pepper, stir everything together, and bring it to a boil. Lower the heat to maintain a gentle simmer, cover the pot, and cook for 20 to 25 minutes.
Step 3. While the chicken cooks, make your dumplings. Set out a medium mixing bowl and add the flour, shortening, salt, and baking powder. Use a pastry blender or large fork to work the mixture until it looks like oatmeal, then mix in the buttermilk until you have a mostly smooth dough.
Step 4. After years of making this, I learned to roll the dough on a well-floured surface. Dump it out, dust your rolling pin with flour, and roll the dough into an even sheet about 1/8 to 1/4 inch thick. Use a pizza cutter or sharp knife to cut the dough into pieces about 1 inch by 1.5 inches. They should look like thick, wide noodles.
Step 5. The key I discovered is handling dumplings gently. Once your chicken is cooked through, use tongs to carefully remove the chicken pieces from the broth. Add the dumplings to the simmering broth a handful at a time, stirring very gently between additions so they don’t stick together. Let them simmer for 8 to 10 minutes uncovered, and resist the urge to stir too much or you’ll break them up.
Step 6. Through trial and error, I learned that shredding the chicken while the dumplings cook saves time. Use two forks to pull the chicken into bite-sized pieces, then add the shredded chicken back to the pot along with the chopped parsley. Stir gently, taste the broth, and add more salt if needed. When the broth thickens into gravy, turn off the heat and serve.
Crock Pot Instructions
Step 1. I’ve found that browning the onions first adds deeper flavor even in slow cooker recipes. Sauté the onions in butter on your stovetop, then pour the butter and onions into a large 6-plus quart crock pot.
Step 2. Betty’s method is wonderfully simple from here. Add all the vegetables, herbs, chicken pieces, broth, 1 teaspoon salt, and 1/2 teaspoon ground pepper to the slow cooker. Cover and cook for 8 to 10 hours on low, or 5 to 6 hours on high.
Step 3. About 30 minutes before you’re ready to eat, remove the chicken pieces from the broth. Mix and cut your dumplings following the directions above, then stir them into the simmering broth. Cover again and let them cook for 10 to 15 minutes.
Step 4. While those dumplings finish cooking, shred your chicken with two forks. Place the shredded chicken back into the pot, stir gently, taste, and adjust the salt. Once the broth thickens, turn off the heat and serve.
Instant Pot Instructions
Step 1. The best approach I’ve tested for the Instant Pot is using the sauté function first. Turn your Instant Pot to Sauté, add the butter and onions, and cook for 2 to 3 minutes.
Step 2. Many home cooks find success adding everything at once here. Add the chicken pieces, celery, carrots, thyme, bay leaf, and broth to the pot. Season with 1 teaspoon salt and 1/2 teaspoon ground pepper. Lock the lid in place and set on Pressure Cook High for 8 minutes.
Step 3. Meanwhile, prepare your dumplings following the method described earlier. Have them cut and ready to go.
Step 4. I recommend doing a quick release once the timer goes off. When the steam valve button drops, you can safely open the lid. Use tongs to remove the chicken pieces.
Step 5. Betty’s solution for perfect Instant Pot dumplings is simple. Set the pot back on Sauté and stir in your cut dumplings. Let them simmer for 8 to 10 minutes while you shred the chicken with two forks. Stir the shredded chicken and parsley into the pot with the dumplings, taste, and add seasoning as needed.
How to Store and Enjoy Later
I typically store chicken and dumplings in an airtight container in the refrigerator, where they keep beautifully for up to 5 days. The dumplings soak up some broth as they sit, making leftovers even more flavorful.
Betty’s freezing method works well because this is such a hearty dish. Transfer completely cooled portions to airtight freezer containers or heavy-duty freezer bags, leaving a little room for expansion. Freeze for up to 6 months, and thaw completely at room temperature or overnight in the refrigerator before reheating.
For the best texture, I reheat chicken and dumplings on the stovetop over medium heat. Stir gently and often to prevent the dumplings from breaking apart. Add a splash of chicken broth or water if the mixture seems too thick. The microwave works too, but use 50% power and heat in short intervals to avoid tough dumplings.
Sides That Shine
Spoon bread or buttery biscuits soak up every drop of that rich, savory gravy. The soft texture pairs perfectly with tender dumplings.
Southern green beans bring a fresh, slightly crisp element that balances the richness of the chicken and dumplings.
Caesar salad adds bright, tangy contrast with crisp romaine and sharp Parmesan cheese.
Roasted Brussels sprouts offer a slightly bitter, caramelized note that cuts through the creamy broth beautifully.
Mashed potatoes might seem like carbs on carbs, but some nights call for that kind of comfort. The smooth potatoes and soft dumplings create pure coziness.
Roasted root vegetables bring earthy sweetness from carrots, parsnips, and turnips that complement the savory chicken.
FAQs
I recommend using about 4 cups of shredded rotisserie chicken. Add it at the end when you would normally return the shredded chicken to the pot, since it’s already cooked.
To prevent this issue, avoid overworking the dough when you mix it. Stir just until the ingredients come together, and handle the dough gently when rolling.
Many home cooks find success with a gluten-free 1-to-1 baking flour blend. Use it in the same measurements as regular flour for the dumplings.
Homemade Chicken and Dumplings
Ingredients
Equipment
Method
- Set a large 6 to 8 quart pot over medium heat. Add the butter and onions, stir and sauté for 3 to 4 minutes. Then stir in the celery and carrots and sauté another 2 to 3 minutes.
- Add the chicken pieces, thyme, bay leaf, and broth to the pot. Season with 1 teaspoon salt and 1/2 teaspoon ground pepper. Stir and bring to a boil, then lower the heat to simmer and cover. Cook for 20 to 25 minutes.
- Meanwhile, set out a medium mixing bowl for the dumplings. Add the flour, shortening, salt, and baking powder. Use a pastry blender or large fork to mash the mixture together until it resembles oatmeal. Then mix in the buttermilk until the mixture is mostly smooth.
- Dump the dough out onto a floured work surface. Roll the dough out into an even sheet 1/8 to 1/4 inch thick. Use a pizza cutter or knife to cut the dough into 1 by 1.5 inch pieces that look like thick wide noodles.
- Once the chicken is cooked through, use tongs to remove the chicken pieces from the broth. Add the dumplings to the broth a handful at a time, stirring gently in between so they don’t stick together. Simmer the dumplings for 8 to 10 minutes uncovered, stirring as little as possible.
- While the dumplings are cooking, use two forks to shred the chicken pieces. Place the shredded chicken back into the pot along with the parsley. Stir, taste, and add salt as needed. Once the broth has thickened into gravy, turn off the heat and serve.
