Classic Southern Chicken and Dumplings recipe makes a tasty and filling comfort food dinner idea for the family. Can't go wrong with a classic! Seriously the BEST!
Prep Time 30minutes
Cook Time 8hours
Total Time 8hours30minutes
Author The Gracious Wife
1can cream of chicken soup
enough chicken broth to cover the chickenabout 4-6 cups
2chicken bouillon cubes
salt and pepper to taste
For the Dumplings
3cupscake flourSee my Cake Flour Substitute guide if you don't have any on hand
4 ½tablespoonsshorteningthis is just a bit more than a ¼ cup
Place your chicken, cream of chicken soup, and chicken broth into a slow cooker. Turn the slow cooker on low and allow chicken to cook for 6-8 hours, or until chicken is heated through.
In a large mixing bowl, combine flour, baking soda, and salt.
Add in shortening and cut together with flour using a pastry blender. Your crumbs should be about pea-sized when you're done.
Slowly add in water, a little at a time (you may not need it all). Stir with a fork until a ball begins to form, being careful not to over-stir (less is more for this one!).
I usually let my dough rest for a few minutes at this point. Then I roll my dough out on wax paper and use a pizza cutter to cut into strips that are about 1.5 inches wide and 3 inches long. Allow your dumplings to sit out for several hours, uncovered (I like to leave them out for around 3-4 hours). This will allow them to firm up and maintain their shape once you add them to the broth.
When your chicken is cooked all the way through, remove from slow cooker and either chop them or shred them.
Transfer broth mixture to a large stockpot. Add chicken back in, as well as the bouillon cubes and salt & pepper. Bring the broth mixture to a low boil over medium heat.
When the broth mixture is boiling, add the dumplings. Reduce heat, cover, and allow to simmer for about 10 minutes.
Reduce heat to low and continue cooking until broth has thickened.