Chicken & Dumplings Made Easy

The aroma of chicken and dumplings always transports me back to my grandmother’s cozy kitchen. I can almost see her now, humming a tune as she stirred the pot, the steam fogging up her spectacles. It wasn’t just the taste, but the feeling of being enveloped in warmth and love that made her dumplings so special. This recipe is an homage to those comforting memories, a shortcut to that same homemade goodness.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 5 – 9 hours
• Total Time: 5 hours 20 minutes – 9 hours 20 minutes
• Servings: 8-12
• Yield: Large Pot
• Dietary Type: Varies (can be dairy-free with substitutions)

Ingredients

• 3-4 lbs whole chickens
• 2 (11 ounce) cans cream of chicken soup
• 1 (11 ounce) can evaporated milk
• 2 (11 ounce) cans chicken broth
• 1 cup 2% low-fat milk
• 2 cups water
• ½ purple onion, chunked
• ½ lemon, chunked
• 1 (12 ounce) package Mary B’s Open Kettle Dumplings (found in the freezer section near the breads)

Spices

• 1 bay leaf
• 2 teaspoons dried thyme
• 2 teaspoons Mrs. Dash seasoning mix
• 2 teaspoons garlic powder

Equipment Needed

• Crock-Pot (slow cooker)
• Large pot
• Large plate
• Fork or shredding claws

Instructions

1. Prepare the Chicken (Crock-Pot Method): Place the whole chicken(s) in the crock-pot. Pour in 1 can of chicken broth. Add the chunked onion, lemon chunks, bay leaf, dried thyme, Mrs. Dash seasoning mix, and garlic powder.

2. Cook the Chicken: Cover the crock pot and cook on low for a minimum of 4 hours, then turn to high for 1 hour, or simply leave on low for 8 hours. This slow cooking process ensures the chicken becomes incredibly tender and flavorful.

3. Debone and Shred the Chicken: Once the chicken is cooked, carefully remove it from the crock-pot and place it on a large plate to debone. The meat should practically fall off the bone. Allow it to cool slightly to make it easier to handle.

4. Strain the Broth: Remove the onions, bay leaf, and lemon from the crock-pot. Retain the remaining juice, as it will be added to the cream base for the soup.

5. Prepare the Dumplings: Remove the dumplings from the refrigerator or freezer to thaw slightly. This helps them cook more evenly.

6. Create the Cream Base: In a large cooking pot, pour in the remaining juice from the crock-pot. Add 1 can of chicken broth and 2 cups of water. Bring this mixture to a rolling boil.

7. Add Cream Soup and Milk: Once boiling, add in the 2 cans of cream of chicken soup, the evaporated milk, and the 1 cup of 2% low-fat milk. Bring the mixture back to a boil.

8. Cook the Dumplings: Reduce the heat to low and gently place the dumplings into the pot one at a time, following the directions on the package. Typically, this involves ensuring they don’t clump together.

9. Simmer the Dumplings: Allow the dumplings to cook for 30-45 minutes on low heat, stirring frequently to prevent sticking to the bottom of the pot. The dumplings are done when they are cooked through and have a slightly puffy appearance.

10. Shred the Chicken: While the dumplings are cooking, remove the chicken from the bones, discarding the skin and bones. Shred or cut the chicken into bite-sized pieces, carefully checking for any small bones.

11. Combine Chicken and Dumplings: After the dumplings have cooked for 30-45 minutes, add the shredded chicken to the mixture. Allow it to cook for an additional 15 minutes, stirring occasionally, to ensure the chicken is heated through and the flavors meld together.

12. Serve: Serve hot.

Expert Tips & Tricks

• Don’t Overcrowd the Pot: When adding the dumplings, make sure not to overcrowd the pot. Adding too many at once can lower the temperature of the liquid and cause the dumplings to stick together.
• Thawing the Dumplings: Slightly thawing the dumplings helps them cook more evenly and prevents them from becoming gummy.
• Seasoning Adjustment: Taste the chicken and dumplings before serving and adjust the seasoning as needed. A pinch of salt and pepper can enhance the flavors.
• For a Richer Flavor: Add a tablespoon of butter to the pot along with the chicken for a richer, more decadent flavor.
• Using Rotisserie Chicken: In a hurry? Substitute the whole chickens with a store-bought rotisserie chicken. Debone and shred the chicken, then add it to the soup base.
• Fresh Herbs: Incorporating fresh herbs like parsley or chives adds a burst of flavor and freshness. Stir them in just before serving.

Serving & Storage Suggestions

Serve the chicken and dumplings hot, straight from the pot. A dollop of sour cream or a sprinkle of fresh parsley can add a nice finishing touch.

To store leftovers, allow the chicken and dumplings to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 3-4 days. For longer storage, freeze in freezer-safe containers for up to 2-3 months.

To reheat, thaw in the refrigerator overnight if frozen. Reheat gently on the stovetop over medium heat, stirring occasionally, until heated through. You may need to add a little broth or water if the dumplings have absorbed too much liquid.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	395 kcal	N/A
Calories from Fat	233 g	59%
Total Fat	26 g	39%
Saturated Fat	8.6 g	42%
Cholesterol	100.2 mg	33%
Sodium	903.5 mg	37%
Total Carbohydrate	13.4 g	4%
Dietary Fiber	0.6 g	2%
Sugars	2.7 g	N/A
Protein	26.3 g	52%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Dairy-Free Version: Substitute the evaporated milk and 2% milk with coconut milk or another plant-based milk alternative.
• Gluten-Free Dumplings: While Mary B’s dumplings are not gluten free, experiment with homemade gluten-free dumplings using a gluten-free flour blend.
• Vegetable Additions: Add diced carrots, celery, or peas to the crock-pot along with the chicken for a more vegetable-rich dish.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the soup base for a spicy kick.
• Herb Variations: Experiment with different herbs such as rosemary or sage for a unique flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use chicken breasts instead of a whole chicken?
A: Yes, you can use chicken breasts, but whole chickens provide a richer flavor due to the bones and skin. Adjust cooking time accordingly, as chicken breasts will cook faster.

Q: Can I make this recipe on the stovetop instead of in a crock-pot?
A: Absolutely! Brown the chicken in a large pot, then add the broth, onions, lemon, and spices. Simmer until the chicken is cooked through, then proceed with the rest of the recipe.

Q: How do I prevent the dumplings from becoming gummy?
A: Avoid overcooking the dumplings. Follow the package directions and check for doneness after the recommended cooking time. Stirring occasionally also helps prevent them from sticking and becoming gummy.

Q: Can I add vegetables to the crock-pot?
A: Yes, you can add diced carrots, celery, or other vegetables to the crock-pot along with the chicken for added flavor and nutrition.

Q: What if my dumplings are still doughy in the center?
A: If the dumplings are still doughy, continue to cook them on low heat for a longer period, checking for doneness every 5-10 minutes. Ensure the liquid is simmering gently to cook them through.

Final Thoughts

This Chicken & Dumplings recipe is more than just a meal; it’s a warm hug in a bowl. It’s a reminder of simpler times, of family gatherings and shared laughter. I encourage you to try this easy version and bring a little bit of that homemade comfort into your own kitchen. Don’t be afraid to experiment with variations and make it your own. And please, share your feedback! I’d love to hear how it turns out. Pair this dish with a crisp green salad or a slice of cornbread for a complete and satisfying meal.