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Homemade Chicken and Dumplings Recipe with fluffy dumplings and tender chicken in a rich broth

Homemade Chicken and Dumplings Recipe

Warm, comforting chicken and dumplings from scratch using the stovetop, Crock Pot or the Instant Pot. This cozy dish features tender, juicy chicken and fluffy dumplings in a rich, savory broth.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 portions
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cups all-purpose flour
  • 1/2 cup vegetable shortening butter flavored
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3/4 cup buttermilk

Equipment

  • Large 6-8 quart pot or dutch oven
  • Medium mixing bowl
  • Pastry blender or large fork
  • Rolling Pin
  • Pizza cutter or knife
  • Tongs

Method
 

  1. Set a large pot over medium heat. Add butter and onions, sautéing for 3-4 minutes until translucent. Stir in celery and carrots, cooking for another 2-3 minutes until slightly softened.
  2. Add chicken pieces, thyme, bay leaf, and broth to the pot. Season with salt and pepper. Bring to a boil, then reduce heat to simmer, cover, and cook for 20-25 minutes until chicken is cooked through.
  3. While chicken cooks, prepare dumplings by mixing flour, shortening, salt, and baking powder until it resembles oatmeal. Stir in buttermilk until mostly smooth with some small lumps remaining.
  4. Roll dough to 1/8-1/4 inch thickness and cut into 1×1.5 inch pieces. Remove chicken from broth and shred with two forks.
  5. Add dumplings to simmering broth, a handful at a time, stirring gently. Cook for 8-10 minutes until dumplings are firm. Return shredded chicken to pot with parsley, stir, and serve once broth has thickened.

Notes

For Crock Pot: Cook on low for 8-10 hours or high for 5-6 hours. Add dumplings 30 minutes before serving. For Instant Pot: Cook on Pressure Cook High for 8 minutes, natural release for 5 minutes, then quick release.