Servings
Font
Back
5.0 from 117 votes

Easy Chicken and Dumplings Recipe

Easy Homemade Chicken and Dumplings Recipe just like granny used to make! Learn How To Make Chicken Dumplings 3 Ways: Stovetop, Crock Pot, and in the Instant Pot!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 8
Calories: 401 kcal
Course: Main Course
Cuisine: American

Ingredients

For the Chicken Soup:
  • 3 pounds boneless chicken thighs and breasts
  • 1/4 cup butter
  • 1 large onion, peeled and chopped
  • 1 1/2 cups chopped celery
  • 1 1/2 cups chopped carrots
  • 1 tablespoon fresh thyme leaves (1 teaspoon dried)
  • 1 whole bay leaf
  • 8 cups chicken stock
  • 3 tablespoons chopped parsley
For the Dumplings:
  • 2 cups all-purpose flour
  • 1/2 cup vegetable shortening (I like the butter flavored.)
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3/4 cup buttermilk

Instructions

    Cup of Yum
  1. STOVETOP INSTRUCTIONS: Set a large 6-8 quart pot over medium heat. Add the butter and onions. Stir and sauté for 3-4 minutes. Then stir in the celery and carrots and sauté another 2-3 minutes.
  2. Add the chicken pieces, thyme, bay leaf, and broth to the pot. Season with 1 teaspoon salt and 1/2 teaspoon ground pepper. (Reserve the parsley for later.) Stir and bring to a boil. Then lower the heat to simmer, and cover. Cook for 20-25 minutes.
  3. Dumpling Prep: 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.
  4. Dump the dough out onto a floured work surface. Roll the dough out into an even sheet 1/8 - 1/4 inch thick. Use a pizza cutter (or knife) to cut the dough into 1 X 1 1/2 pieces. They should look like thick wide noodles.
  5. 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 8-10 minutes, uncovered. (Try not to stir too much, or you will break up the dumplings.)
  6. 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!
  7. CROCK POT INSTRUCTIONS: To make chicken dumplings in the slow cooker, still start by sautéing the onions in butter on the stovetop. Then pour the butter and onions in a large 6+ quart crock pot. Add the vegetables, all herbs, chicken pieces, broth, 1 teaspoon salt and 1/2 teaspoon ground pepper to the slow cooker. Cover and cook for 8-10 hours on low, or 5-6 hours on high.
  8. About 30 minutes before dinner, remove the chicken pieces from the broth. Then mix and cut the dumplings as directed in step 3 and 4. Stir them into the simmering broth, cover, and let them cook 10-15 minutes.
  9. While the dumplings are cooking, use two forks to shred the chicken pieces. Place the shredded chicken back into the pot. Stir, taste, and add salt as needed. Once the broth has thickened into gravy, turn off the heat and serve!
  10. INSTANT POT INSTRUCTIONS: To make this recipe in the Instant Pot you will need at least the 6 quart IP. Or you can use the servings slider above to adjust the ingredients to half the recipe for small pots.
  11. Turn the Instant Pot on Sauté and add the butter and onions. Sauté for 2-3 minutes. Then 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 into place set on Pressure Cook High for 8 minutes.
  12. Meanwhile, mix and cut the dumplings as directed above in step 3 and 4.
  13. Once the IP timer goes off, perform a quick release. When the steam valve button drops you can safely open the lid. Remove the chicken pieces with tongs.
  14. Set the IP back on Sauté and stir in the dumplings. Let them simmer for 8-10 minutes. While they are cooking, use two forks to shred the chicken pieces. Then stir the shredded chicken and parsley into the dumplings. Taste and add seasoning as needed.

Notes

  • Need buttermilk in a pinch? Make it from scratch!

Nutrition Information

Serving 1.25cups Calories 401kcal (20%) Carbohydrates 39g (13%) Protein 11g (22%) Fat 23g (35%) Saturated Fat 8g (40%) Cholesterol 25mg (8%) Sodium 743mg (31%) Potassium 508mg (15%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 4492IU (90%) Vitamin C 7mg (8%) Calcium 76mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 401

% Daily Value*

Serving 1.25cups
Calories 401kcal 20%
Carbohydrates 39g 13%
Protein 11g 22%
Fat 23g 35%
Saturated Fat 8g 40%
Cholesterol 25mg 8%
Sodium 743mg 31%
Potassium 508mg 11%
Fiber 2g 8%
Sugar 7g 14%
Vitamin A 4492IU 90%
Vitamin C 7mg 8%
Calcium 76mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.