Homemade Chicken and Dumplings

Bone in chicken is combined with vegetables and savory seasonings then finished with scratch dumplings for a delicious meal of homemade chicken and dumplings.
Homemade chicken and dumplings

I’m super excited to be part of group B of the Secret Recipe Club. I had been a member of group A for years and now I am looking forward to making new bloggy friends.
This month I was paired with Renee’s Kitchen Adventures. She has some amazing recipes folks.
Smokehouse burgers will be just the thing this summer. Some other recipes I drooled over are Meyer Lemon Loaf Cake because I am all about lemon sweets, City “chicken” which l have made a different version of, easy cheesy chicken noodle casserole well because it’s chicken noodle casserole, and turkey taco pie because I love Mexican inspired food.

I finally decided to make Renee’s recipe for chicken ‘n dumplings because with the cool weather we’ve had recently it just sounded so good. I have a recipe, and I use the term very loosely here, for slow cooker chicken and dumplings which is very thick and stew like.
Renee’s version is more like chicken noodle soup than how I normally make chicken and dumplings which I really liked. In fact I think next time I may add some frozen peas.

5 from 1 vote

Homemade Chicken and Dumplings

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Author Micha M


  • 2 Tablespoons olive oil
  • 1 cup diced carrots
  • 1 diced medium onion
  • 2 garlic cloves , minced
  • Hefty pinch of kosher salt
  • 2 pounds bone in chicken breast
  • 8 cups low sodium chicken broth
  • 1 teaspoon poultry seasoning
  • 1 teaspoon celery flakes
  • 2 Tablespoons dried parsley

For the dumplings

  • 2 cups all purpose flour plus more for rolling
  • 1 Tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup milk


  1. Heat oil in a large Dutch oven over medium heat.
  2. Cook carrots, onion, and garlic until onion is translucent.
  3. Add the chicken, broth, salt, celery flakes and poultry seasoning.
  4. Bring to a boil, cover, reduce heat and simmer for 20-30 minutes or until chicken is tender.  Remove from heat and set aside to cool while you make dumplings.
  5. Add parsley to the broth.

For the dumplings:

  1. Stir together the flour, baking powder, and salt.
  2. Pour the milk into the flour and stir until a soft dough is formed.
  3. Roll out on a floured surface to 1/2 inch thick then cut into 1 to 2 inch squares.
  4. Drop cut dumplings into simmering broth.
  5. Cook for 20-30 minutes or until done.
  6. Debone the chicken, remove the skin and shred or cube. Add to the broth and heat through.


This is something I will definitely make again.

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  1. 5 stars
    We just love Chicken and Dumplings, these look so good. Hope you have a great week, its always fun cooking with you in the SRC!
    Miz Helen

  2. Glad you liked them! I’ve never made them in a slow cooker, but I’d like to try sometime. I am also a transplant from group A, so it’s funny that you got me this month! haha

  3. Pure comfort food! Perfect for those cold winter nights! Thanks for sharing a great recipe. 🙂

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