Connie's Southern Style Chicken and Dumplings

Connie's Southern Style Chicken and Dumplings

Made  times
karab 10

"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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3 h servings 443 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 443 kcal
  • 22%
  • Fat:
  • 24.3 g
  • 37%
  • Carbs:
  • 28.9g
  • 9%
  • Protein:
  • 25.5 g
  • 51%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 720 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. 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.
  2. 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.
  3. 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.


  1. 25 Ratings

Most helpful positive review

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

I just use canned biscuits for the dumplings.

Really tasty. Boiled boneless skinless chicken breasts for an hour then shredded. Also added a few tablespoons of chicken bullion for flavor.

Really enjoyed 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!

Very good- but make extra dumplings for the dumpling lovers!

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. ...

I just use canned biscuits for the dumplings.

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 ...

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.

VERY VERY GOOD.. Cant wait to have again

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 ...

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