The all-time, most popular recipe on Eat at Home is for Chicken and Dumplings. It doesn’t matter what time of year, people want to make this classic dish.
Chicken and Dumplings is a little like chili, in that there are a gazillion ways to make it. Some like it with veggies added. Some keep it simple. Some folks prefer drop dumplings, others like them rolled.
I like it all those ways. They all have their places in the recipe box.
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Here are four ways you can make Chicken and Dumplings.
The bowl above is the classic, homemade chicken and dumplings. They are really very easy to make and so, so good. I think these are the best of the bunch. Probably the best chicken and dumpling recipe you’ll ever try. They’ve been featured on Tasty Kitchen Blog. As of this writing, they’ve been pinned on Pinterest over 49,000 times.
If you haven’t tried them yet, you really must. Cook them for people you love and they will hug you and kiss you and love you forever.
The blue bowl above is Chicken and Drop Dumpling Stew. A hot bowl of this on a cold evening is a perfect winter supper. Easier to make than the rolled dumplings, this dough is stirred together and dropped into boiling broth. Carrots, onions and celery add to the hearty flavor.
You know I love slow cooking, so next up are two recipes for the crockpot. First is Chicken and Dumplings in the Slow Cooker. This recipe uses flour tortillas for the dumplings. Super simple and good too. Not only that, but the chicken cooks in the slow cooker, so you don’t even need to have cooked chicken on hand.
Another slow cooker version of Chicken and Dumplings. This one uses frozen gnocchi. The seasonings are different than the other versions. Garlic and Italian seasoning change things up a bit. I’ve made this recipe on the stove top when I failed to plan ahead and it worked perfectly.
So there you go. Four ways to make the best comfort food in the world. Try them all!
Rachel F says
I mad your slow cooker chicken and gnocchi soup for company last week. I left if for the family and guest and had to work that evening and when I got home it was scraped clean and there were NO leftovers! Everyone loved it. I also passed it on to several friends! Thanks, it’s a keeper for sure! So easy too!
Sam Grace says
I am from KY we made our C/D…like this take whole chicken cut up fook it in large kettle of water add salt & pepper cook till chicken done take out pieces of chicken let cool remove from bones. In another dish mix up flower (self rising) milk & little bacon grease depends on how many dumplings you want how much dough you mix up. mix till thick enough to drop from spoon not runny …broth where cooked chicken add cut up chicken back to broth with 1/4 cup butter more salt & pepper take large spoon & drop spoon fulls of dough into the boiling chicken & broth keep dropping small & large spoon fulls, you will have to stir it once while just keep dropping till all dough is gone & reduce heat to low let dumplings cook …..so yummy!! ( Sammy’s way)
Now that Dumplings by the spoonful.
My family is from Kentucky and my mom didn’t roll out dough or cut it. She would just use self rising flour and butter eggs and some of the chicken broth and just use her hands to mix and drop in chicken broth with chicken in the broth.
When I was young girl my Mom used to also use can biscuit dough. Just pinch dough to size desired. Cook just as you would regular recipe til done.
That works good.
I like fluffy dumplings.My husband likes them tough; made like your recipe for dumplings with four egg whites added and lots of kneading when assembled. Both are good, so if I only feel like cooking one type, he usually wins.
Bill Nash says
My Grandmother used to call dumplings “stones”, but I always felt they were dough-y, not hard. I miss them so… I will try to make them her way soon. 🙂
I use pilsbury pop n fresh bisquits just tear them in small bite size peices . yummy!
Bea W says
I usually make my dumplings with Bisquick; very easy and tasty
Here’s another recipe you might want to consider if you’re in a REAL hurry. The prep time is short and you can literally have chicken and dumplings in 20 minutes.
mix together 1 can (about 13 oz.) cooked chicken, 2 cans chicken broth, 1 can cream of chicken soup, salt and pepper to taste. Bring to a boil and add 1 pkg. flour tortillas torn into pieces. Add a few at a time, stirring often. lower heat after all tortillas have been added and simmer until tortillas are tender. Add 1/2 stick butter, leave on heat until butter melts, stir, serve and enjoy!
Note: Also works well with canned biscuits if you prefer fluffier dumplings.
Dorothy OBier says
I have made chicken and dumplings all my life but never tried the crock pot. I have rolled them and dropped them. They are dee-lish. Put me on your list. I love to cook. Thanks. Evie
I make tender, silky egg noodles that are rolled very thin and allowed to rest for about 30 minutes. I gently boil chicken thighs in water with Better Than Bullion. When fully cooked, I remove the chicken and then use an immersion blender to create a smooth emulsion of fat in the broth. Oh my goodness, that broth with the silky egg noodles is the best texture and flavor. And the BTB gives the chicken a good flavor as well. Comfort food at its best, made even better when my husband rolls out the noodles, excuse me, dumplings (I keep forgetting that I’m in the South now).
when in a hurry try using Pillsbury biskets, just open the pkg, seperate biskets, cut into quarters, drop into liquid, cook until they puff up. . I call them womp biskets/dumplings, because I have to “womp” the pkg. on the edge of my counter! Works and tastes great. Martha
You can roll canned biscuits out and cut into strips and squares and add to broth. Yummy