Chicken Thigh and Dumpling Stew Recipe -
Chicken Thigh and Dumpling Stew Recipe

Chicken Thigh and Dumpling Stew

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    25 mins
  • COOK

    1 hr

    1 hr 25 mins


  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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Nov 11, 2008

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 thighs in instead of pulling the meat off, just used onion and garlic for vegetables, kept the same amount of liquids as for the smaller amount, used a smaller can of cream of chicken soup, used half-and-half instead of full cream, stirred in frozen corn and cooked the whole thing in a wok. It was delicious and kid friendly. My whole family ate it. It took me along time to cook but it requires very little attention. One thing though, it is not one the diet approved list. I can feel my arteries clogging as I type. It is a wonderful easy winter meal. If you are not particularly kitchen skilled (as I am not) you can impress someone with relatively little effort.

Most Helpful Critical Review
Aug 04, 2014

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. It was very flavorful, but I thought that it tasted best right after cooking. It did not taste as good as leftovers. My toddler did not like it and my husband passed on it as well. I probably will not make this again due to lukewarm reception by family.

Feb 25, 2008

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". I will make this again, but will make my own dumplings, or I'll just add cooked, cubed potatoes at the end instead of the biscuits for a "chowdery" taste.

Oct 04, 2008

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 the recipe says it should take for the dumplings to be done -- it's always a minimum of 20 minutes, often more. But that's OK, it's worth the wait.

Apr 28, 2008

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 leftovers.

May 07, 2009

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 also used chicken broth since that's what I had on hand and made the dumplings with bisquick instead of using canned biscuits. My husband and son kept saying how yummy it was. Definately a keeper!

Feb 18, 2008

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!!!

Jan 12, 2009

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 chopped thyme while the onion mixture sauteed. The bacon adds a nice crunch but I think using the entire 8 slices would be overwhelming and too salty. I just sprinkled the bacon pieces sparingly. I also used peas instead of corn. Adaptable for a variety of veggies.


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  • Calories
  • 533 kcal
  • 27%
  • Carbohydrates
  • 33.4 g
  • 11%
  • Cholesterol
  • 118 mg
  • 39%
  • Fat
  • 31.7 g
  • 49%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 28.9 g
  • 58%
  • Sodium
  • 1476 mg
  • 59%

* Percent Daily Values are based on a 2,000 calorie diet.

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