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Easy Chicken & Dumplings – My Most Requested Meal

Chicken and dumplings 4

This recipe for Chicken and Dumplings has been a favorite of my family from the very first time I made it.  Its fairly easy to make and my most requested meal.  I love recipes like that.  On birthdays, my family would be disappointed if I did not make Chicken and Dumplings.  Okay, this may not be the absolute quickest meal you’ll ever prepare.  But is it worth every minute of prep time? ABSOLUTELY – POSITUTELY.





Chicken and dumplings 3

Ready to Serve

Chickens in crock pot

Enough for Three Meals

Chicken and dumplings 1

Straining the Broth

Chicken and dumplints 2

Skimming off the Fat







Making Chicken and Dumplings is a two step process for me. I try to plan ahead and cook and debone the chicken the day before I serve this. In fact, this is such a family favorite that I cook and debone enough chicken for at least three meals. I put enough chicken for a meal in separate freezer bags and put enough broth for a meal in separate jars.  (You can see by the fact that my crock pot is full to the brim.)  When I get ready to make this again, I just remove a bag of chicken and jar of broth from the freezer and a lot of the work is already done for me.  I strain the broth so it’s fairly clear – this assures that any little bones will not be in your broth.  Although not necessary, I put the broth in the refrigerator overnight and skim off the fat that comes to the top before I prepare my meal and before I freeze the extra broth. If you feel you need more broth than you get from the cooking pot, you can use canned chicken broth, but I much prefer the broth where the chicken was cooked. 

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Also, you can use a whole chicken or whatever chicken parts you like.  We prefer nice pieces of white meat, but I use a little dark meat for a richer broth. 

RECIPE For Each Meal – serves about six people (leftovers are always great)

3 to 4 chicken breasts  (skin on, bone in – you need this )

1 chicken leg of thigh (skin on, bone in) (you need the skin and bone for a richer broth)

2 to 3 cups of chicken broth

2 cups of Bisquick (or similar baking mix)

1/2 to 2/3 cup of milk

2 cans of cream of chicken soup

1/2 tsp. salt

1/2 tsp. pepper

Place chicken in slow cooker or Dutch oven,  sprinkle with salt and pepper and cover completely with water. Cook until chicken is tender when you insert a fork – 4-5 hours on low in slow cooker; probably an hour or so on top of the stove.  Remove chicken and reserve required amount of broth.  Debone chicken – being extremely careful to remove all the bones.
Start with 2 cups of broth in a Dutch oven or large pan on top of the stove.  Stir in the cream of chicken soup.  Heat over medium heat until this has blended well and near boiling, stirring often.
Mix Bisquick and milk, starting with small amounts of milk.  The mixture should be about the consistency of pie crust dough. On a cutting board, sprinkled with a little more Bisquick mix) roll or pat dough to about 1/2 inch thickness.  Cut into dumpling size pieces – approximately 1 & 1/2 inch in size.  Gently place dumplings into hot broth.  Reduce heat to low to medium and continue cooking until dumplings are cooked through, about 10 – 12 minutes – taking care that they do not stick.  (You may need to cut one open to test for doneness).  Add chicken pieces and continue cooking until chicken is heated through.  If the broth  is getting too thick – add a little more of the broth or some water or milk.


Boneless chicken breasts just don’t make it for chicken and dumplings.  I tried it once – you don’t get the broth you need. 

With dumplings, I don’t serve another starch, such as potatoes, since that would make quite a heavy meal.  In spite of the corn on the cob you see on the plate, I usually serve a non-starchy vegetable (such as broccoli, green beans and a nice toss-salad).  Corn on the cob was on special that day and it looked so good.

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