Chicken and Dumplings Recipe
by Sommer Collier — last updated on Aug 24, 2026 
When my family needs a serious comfort food dinner, I pull out my homemade chicken and dumplings recipe. I make it from scratch with juicy chicken, fluffy dumplings, and a rich, savory broth that brings everyone to the table. I’ve tested it on the stovetop, in the Crock Pot, and in the Instant Pot, so you can choose whichever easy method works best for your schedule. I personally like the stovetop method the best!
Chicken and Dumplings
When I was a little girl, “chicken dumplings” meant one thing… Hearty chicken soup with small biscuit-like dumplings that were dumped into the broth. The little mounds of dough simmered in the soup to cook and thicken the broth into a rich gravy. However, when I moved to the south, I learned that is not the only way to make chicken and dumplings! You can also make noodle dumplings. These dumplings are rolled and cut into thick noodles that simmer and thicken the broth in the same way, yet they have a totally different texture. No, it’s not the same as chicken noodle soup. This easy chicken dumplings recipe has all the same ingredients as a dollop-style chicken dumplings recipe, yet with slightly different proportions, and with a different dumpling preparation. The dumpling dough is mixed, rolled, and cut into thick home-style noodles that are gently stirred into the hot broth, making it the ultimate comfort food!
Amy – ⭐⭐⭐⭐⭐ This is by far the best chicken and dumplings recipe I’ve ever made. The buttermilk is a game changer and makes for the most tender and flavorful dumplings! Thank you for sharing! Adding to our winter weekend dinner rotation!
Table of Contents
Sommer’s Recipe Highlights
Easier Than You Think – Because the dumplings are thinner and more delicate than drop-style dumplings, you have to be careful not to stir the dumplings too much after adding them to the broth. You don’t want to break them into little pieces! You also don’t want to cook them too long, or they start to break down into the broth. Yet, don’t think of this as a bad thing… That makes my recipe quicker and easier to make! PS – If you love dolloped chicken and dumplings, you will love my lightened up chicken and dumplings soup recipe!
Customizable – This simple southern recipe allow you to adjust the herbs to your tastebuds, as well as your personal preference on the thickness of the gravy. Obviously, I like it as-is, with a thick gravy and thyme, bay leaf, and parsley added in. However, you can throw in rosemary, tarragon, basil or any other herbs you have onhand!
Key Ingredients and Tips
- Boneless skinless chicken breasts and chicken thighs – I use both light and dark meat, but you can use or one or the other. Shredded rotisserie chicken also works great!
- Butter – To add richness and to sauté the veggies.
- Veggies – I like onion, celery, and carrots, evenly chopped, for a deep zesty flavor.
- Herbs – Fresh thyme leaves (or dried) to add a pop of herby essence. Bay leaf for a deeper herby note. And fresh parsley for extra freshness at the end.
- Chicken Stock – Or chicken broth… I use this as the base of the gravy.
- Flour – All-purpose or gluten-free mix.
- Vegetable Shortening – I find this is a flexible fat source to make the dumplings soft and bendable.
- Baking Powder – For lift, to lighten the dumplings.
- Buttermilk – I love buttermilk because it softens the dough and adds a twangy flavor!
How to Make
Find the full ingredient proportions, detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Sauté the vegetables – First, I set a large 6–8 quart pot over medium heat and melt the butter. Then I add the onions and sauté for 3-4 minutes to soften. I stir in the celery and carrots and cook for another 2-3 minutes. I like to give the vegetables this little head start because it brings out their natural sweetness and builds a flavorful base for the broth.
Cook the chicken – Next, I add the chicken pieces, thyme, bay leaf, and broth. I season everything with salt and black pepper, saving the fresh parsley for the end. I bring the broth to a boil, then reduce the heat to a gentle simmer, cover, and cook for 20-25 minutes. A gentle simmer is key here because I want the chicken to be soft and silky, not tough.
Make the dumpling dough – While the chicken cooks, I make the dumplings. In a medium mixing bowl, I combine the flour, shortening, salt, and baking powder. Then I use a pastry blender (or a large fork) to work everything together until the mixture looks coarse and crumbly, almost like oatmeal. I stir in the buttermilk just until the dough is mostly smooth. I try not to overwork it because that can make the dumplings tough instead of tender.
Roll and cut the dumplings – I turn the dough out onto a well-floured work surface and roll it into an even sheet about, ¼ inch thick. Then I use a pizza cutter or sharp knife to slice it into approximately 1 x 1½-inch pieces. They should look like short, wide noodles. Don’t worry about making them perfectly uniform, a little rustic charm is part of homemade chicken and dumplings!
Cook the dumplings – Once the chicken is cooked through, I use tongs to transfer it to a cutting board or plate. Then I add the dumplings to the simmering broth a handful at a time, gently stirring between additions so they don’t stick together. I simmer them uncovered for 8-10 minutes. Here’s the important part: Resist the urge to keep stirring! Too much stirring can cause those tender dumplings to break apart.
Shred the chicken – While the dumplings simmer, I use two forks to shred the cooked chicken into bite-sized pieces. Then I add the chicken back to the pot along with the fresh parsley and gently stir everything together.
Taste and serve – Finally, I taste the broth and add more salt and pepper if needed. By this point, the dumplings have released some of their starch and transformed the broth into a rich, silky gravy. As soon as it reaches that cozy, creamy consistency, I turn off the heat and serve it warm. I also like to let it sit for a few minutes before serving. The gravy will continue to thicken slightly as it rests.
Slow Cooker or Instant Pot?
Slow Cooker: The two main keys to making Crock Pot chicken and dumplings are:
- You still need to sauté the onions on the stovetop so they soften and sweeten.
- Don’t slow cook the noodles all day or they will disintegrate. Instead, slow cook the chicken soup all day, then stir the noodles in at the end. The chicken will be fork tender.
Instant Pot: The biggest thing to remember here, is that depending on the size of your electric pressure cooker, the full recipe may not fit! If you have an Instant Pot that is smaller than 6 quarts, be sure to use our recipe form servings slider to adjust the recipe to fit your pot. Using the Instant Pot, you can even add frozen chicken pieces to the pot. It takes 8 minutes to pressure cook thawed chicken and just 11 minutes to pressure cook frozen chicken.
See more details in the official recipe form below.
Serving Suggestions
These chicken n’ dumplings are fantastic with a side of red lobsters biscuit recipe, or classic green bean almondine for a cozy meal. They’re also delicious paired with a crisp, tangy Caesar salad or roasted air fryer Brussels sprouts to add some brightness to the plate.
For an extra cozy touch, serve with mashed potatoes or a side of garlic butter roasted parsnips to round out this comforting dinner!
Storage Tips
You can store this recipe in an airtight container in the refrigerator for up to 5-7 days. Reheat in the microwave, or on the stovetop over low heat. I think they taste even better on day 2!
You can also freeze chicken and dumplings in an airtight container for up to 6 months. Then thaw (completely) at room temperature, before reheating, so as to not break the dumplings apart.
Reheat on the stovetop over low heat.
Frequently Asked Questions
Usually, the base thickens with time as a small amount of flour from the dumplings simmers into the broth. If needed, you can coat the dumplings in extra flour before adding them in. Or, add a bit of cornstarch. First, mix about 1 tablespoon of cornstarch with 1 tablespoon of water and whisk to dissolve the cornstarch. Then pour it into the soup to thicken it.
Most likely, you simmered them way too long, or you stirred them aggressively. This is not a recipe to make when you have a lot of frustrations you need to work out… Try bread making. *wink* Once the dumplings are cooked through, turn off the heat, and be mindful to only stir the pot gently as needed.
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More Comforting Southern Recipes
Chicken and Dumplings Recipe
Video
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
- 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.
- 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.
- 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.
- 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.
- 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.)
- 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!
- 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.
- 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.
- 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!
- 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.
- 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.
- Meanwhile, mix and cut the dumplings as directed above in step 3 and 4.
- 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.
- 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.
I made this twice and it’s the best recipe..note that the 2nd time I made the dumplings with regular Crisco and I absolutely can tell the difference. Butter flavored is the best!
All I am going to say is DELICIOUS!
I want to make these for Christmas can you make any part of this recipe ahead of time? Would I freeze or could I do any the night before and just refrigerate? Help😆
Hi Melondi,
Yes, you can! You can make the chicken stew portion 2-3 days in advance and rewarm it, before adding the dumpings. You could also make the dumplings a day ahead and add them to the stew when ready to serve. Be sure to lay them on parchment paper-lined baking sheets and cover with plastic. You can also make them further in advance if you want to freeze them. Freeze the dumplings flat, then place them in freezer zip bag and store until ready to use. You can add them to the stew frozen, and simmer for 10-15 minutes.
Thank you so much for the information Merry Christmas
The dumplings are so easy and fun to make, but most importantly they melt in your mouth and taste just like butter.
5 stars!
The ads are at the top,then the bottom back and forth. I lost interest because the pop ups were over kill
Hi this is traditionally the Pennsylvania Dutch Chicken pot pie they also make a Slippery Beef pot pie.. . the one with crust and baked is called a Chicken Stew Pie…all veggies with a rue and chicken home made pie crust…
I actually just watched Tyler Florence on the Food Network make dumplings, too. It must be a sign that I should make some dumplings!
Thank you for this recipe!
Ok first off I NEVER leave recipe reviews so this says a lot. Second, I make chicken and dumplings about 3-4 times a year, trying various recipes and this is the absolute best recipe I have ever used! The dumplings are so easy and fun to make, but most importantly they melt in your mouth and taste just like butter. Do not skimp on the butter flavored shortening! 10 stars!
I love chicken and dumplings. Thanks for the recipe.
I love chicken and dumplings. Thanks for this recipe.
Kathy,
I used Refrigerated Pillsbury Grands Buttermilk Biscuits and rolled them all in a big ball then rolled 1/8″ inch thick on floured surface , then 2 inch diagonal strips. Then added to top of stew. They were perfect! And I’m very picky. Enjoy! So easy..
Oh, this looks so good. It’s chilly and rainy in New York today and I’d love to have a bowl of this right now! I actually just watched Tyler Florence on the Food Network make dumplings, too. It must be a sign that I should make some dumplings!
Typically the dumplings taste better the next day. In Delaware we call them slippery dumplings and make them bigger that hers. I’ve done both and they always taste better the next day to me.