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My review
Connie's Southern Style Chicken and Dumplings
36
karab
"This is my mom's recipe for classic chicken and dumplings. It is simple, hearty, and delicious! I often do the chicken in the slow cooker, and do the rest on the stove when I get home from work. I can have this on the table in 30 minutes using this method. Also, if you really love dumplings, you might want to double the recipe."
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Ingredients
3 h servings 443Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- Place the chicken into a large soup pot, and pour in the water. Add salt and 2 tablespoons butter, bring to a boil, and reduce heat to medium-low. Simmer the chicken until the meat is very tender, 2 1/2 to 3 hours. Remove the chicken from the stock, and allow the chicken and stock to cool. Separate the chicken meat from the skin and bones, and chop the meat into bite-size pieces. Strain chicken stock through a wire mesh strainer into a large pot; set aside.
- Bring all but 2/3 cup of the reserved chicken stock to a boil over medium heat. In a separate saucepan, bring 2/3 cup of chicken stock to a boil. Stir in 1/2 teaspoon salt and 4 teaspoons of butter, and bring the mixture to a boil over medium heat. Beat in the flour to form a slightly sticky dough.
- Remove dough to a well-floured surface, and roll to desired thickness. Knead in more flour if dough is too sticky. Cut the dough into strips about 4 inches long; drop dumplings into the boiling chicken stock. Reduce heat to low, and simmer the dumplings until tender, about 10 minutes. Stir 1 more tablespoon of butter into the stock to add richness, if desired; return chopped chicken meat to the pan. Stir in evaporated milk; simmer until chicken meat is hot.
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Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 2531 Ratings
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Most helpful positive review
4/25/2011
Really tasty. Boiled boneless skinless chicken breasts for an hour then shredded. Also added a few tablespoons of chicken bullion for flavor.
Most helpful critical review
2/25/2011
I just use canned biscuits for the dumplings.
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4/25/2011
Really tasty. Boiled boneless skinless chicken breasts for an hour then shredded. Also added a few tablespoons of chicken bullion for flavor.
2/25/2011
Really enjoyed it......it was a fast and easy dinner especially since I threw the chicken in the crockpot in the morning. I had never made Chicken and Dumplings before and it came out great!
11/1/2011
My first attempt at Chicken and Dumplings and huge success! I threw some leftover roasted squash, onions,and sweet potatoes in with the chicken to deepen the broth without adding more butter. ...
2/20/2012
I was really surprised by this recipe. I usually add tons more stuff to chicken and dumplings and made this as a faceless recipe for the AllRecipes Allstar faceless recipe challenge. I really ...
11/6/2011
I tried recipe this weekend. On saturday i cooked the chicken. On sunday I did the rest. It turned out great. I will probably add some seasoning next time. I thought it was a bit bland.
12/5/2011
We love this recipe! I roasted a whole cut up chicken for a bit first to brown it and get that roasted flavor, then cooked it in the crockpot with some dehydrated onion, pepper, and water. The ...