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Chicken Thigh and Dumpling Stew

Rated as 4.61 out of 5 Stars

"Chicken thighs produce the tastiest shredded/chopped chicken to use in recipes like this. A perfect version of a good ol' comfort food recipe. Goes well with fresh green beans."
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1 h 25 m servings 533
Original recipe yields 8 servings


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  1. In a large skillet over medium-high heat, melt the butter and cook the chicken thighs until the meat is just cooked through. Remove the chicken pieces from the skillet and allow to cool. Using forks, pull meat from the bones and cut into small pieces or shred. Set aside.
  2. Meanwhile, in a medium skillet, cook the bacon over medium heat until nicely browned and crispy. Remove strips from bacon grease and drain on a paper towel. Crumble the drained and cooled bacon and set aside. Reserve 1 tablespoon of the bacon drippings.
  3. Scrape the chicken drippings from the large skillet into a large stock pot or Dutch oven. Cook the celery, carrots, red onion, and garlic over medium heat until the red onions are soft and transparent. Add the vegetable broth, chicken, and 1 tablespoon reserved bacon grease. Simmer over medium heat for 12 minutes, then stir in paprika, heavy cream, cream of chicken soup, and water. Heat through, stirring regularly, about 5 minutes. Stir in the sweet corn and ground pepper.
  4. Tear each buttermilk biscuit into quarters and drop into the chicken stew. Reduce heat to medium-low; stir occasionally until dough is cooked though, forming dumplings at the top of the stew, about 10 minutes. Remove from heat and serve with a garnish of crumbled bacon.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 533 calories; 31.7 33.4 28.8 118 1473 Full nutrition

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Read all reviews 150
  1. 187 Ratings

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Most helpful positive review

I did everything in here wrong and it was still delicious. By doing everything wrong I mean I used olive oil instead of butter, omitted the bacon, increased the amount of thighs, put the whole t...

Most helpful critical review

I followed the recipe but the dumplings were kind of gloppy somehow. This seems like a pretty basic recipe and over all the stew tasted good as I love just about anything with dark meat in it. I...

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I did everything in here wrong and it was still delicious. By doing everything wrong I mean I used olive oil instead of butter, omitted the bacon, increased the amount of thighs, put the whole t...

This is a good basic recipe and I didn't think it was difficult at all. The only thing I didn't like about was the biscuits as dumplings. I thought they made the whole thing too sweet and "heavy...

Oh, this is really good. I made a couple minor tweaks... I just mix the bacon right in, I skip the heavy cream entirely, and use a larger can of corn. I find that it never takes the 10 minutes...

Fantastic! I substituted some cream of celery for one of the cream of chickens and left out the corn. I also made homemade biscuits to drop in. The flavors of this soup are divine, it made great...

This was by far the BEST chicken and dumplings I've had. Alot of the recipes on here includes no veggies in them and this one does! I boiled the thighs for 30 min instead of browning them. I als...

this dish is a little more work than some of the similar recipes but the results are outstanding. my sons and their wives come over every sunday to eat the old mans cooking and they all enjoyed ...

Really enjoyed this recipe. The vegetable stock keeps this stew from being too "chicken-y". I cut the prep time by buying a store roasted chicken and cubing the meat. I also added 1T fresh chopp...

loved it, I finally have a recipe for dumplings that taste wonderful, not bland or too greasy, as well as quite easy to make. Definitely a keeper!!!

Sunday, December 20, 2009 The east coast was pounded with snow this weekend before Christmas, (in some areas 19+ inches). I live on more than 2 acres of land and there was much to be done start...