(Stove Top & in 1 Pot) Chicken and Dumplings

Posted February 15, 2016 by tambarr1 in Cooking With Tam, Favorites / 0 Comments

Okay, if you came here looking for the Slow-Cooker version of Chicken and Dumplings that I promised you, just nix that idea. Why? Because to be completely honest, I “jacked up” my slow cooker dumplings, lol! You see, when I was using my slow cooker, my dumplings were a little too doughy, a result I attribute to the inability to bring my broth to a high boil with my slow cooker like I’m able to do on the stove top. So because I want no one to experience doughy dumplings, I am present you with my tried and true stove top one pot, tried and true Chicken and Dumplings, perfect for Chicken and Dumpling snobs like me. So in this case, the old saying, “If it ain’t broke don’t fix it” definitely applies, lol! However, if you want a slow cooker version, here is one that looked pretty tasty.

However, if you prefer to try mine, here is why should you try them? You see, Chicken and Dumplings are my all time favorite comfort food. Just typing the name of the dish makes me feel all warm and fuzzy inside. When I was growing up, Mama Dip’s was my go to place to for her famous Chicken and Dumplings, and I would devour them. I would always have them with yams, pinto beans, and yeast rolls. Yes, bread with my bread. And I am sure you know why, so I could sop up the remaining dumpling juices from my bowl. Needless to say, I was one satisfied customer! Well, here I am years later, and I still love this southern comfort food dish, only now, I have started to make my own version of Chicken and Dumplings right at home in my own kitchen, and while I must admit, my dumplings do not come close to Mama Dip’s (cause she’s Mama Dip, duh!), I am still quite satisfied!

The Ingredients

Split Chicken Breasts ( I use 2)

1-2 Cans of Cream of Chicken Soup

1 Box of Frozen Dumplings (I generally use about half of the box)

3 Chicken Bouillon Cubes (I add this to my water to make chicken broth)

The Steps

1. Cover the chicken breasts with water in a classic 5 quart pot, cook them on medium-high temperature for 1.5 hours or until done

2. After the chicken is done, remove it from the pot (it will be hot so let it cool enough for you to handle it). Place chicken on cutting board to shred it and to remove the skin and the bones. This process takes about 10 minutes.

3. Add 3 bouillon cubes to the boiling water and increase temperature until there is a rolling boil

4. Begin to add chicken and the dumplings to the boiling water, adding a layer of chicken, and then a layer of dumplings, a layer of chicken, and then another layer of dumplings, until you have used all of your chicken. It is important that your water stay at a rolling boil the entire time you are adding the dumplings to ensure that the dumplings are cooking and not becoming doughy and sticking to one another. Therefore, use a big spoon to stir the chicken and dumplings throughout the layering process (I generally use half a box of dumplings).

5. Add 1 tablespoon of pepper at this point. I also season mine with a tablespoon of Morton’s Nature’s Season (Seasoning Blend) as well.

6. After layering the chicken and the dumplings, let the dumplings set (make sure they are done) and then add 1 can of cream  chicken soup (if you desire a thicker broth, add a second can, but no water is needed).  Stir the contents to ensure that dumplings are not sticking to one another, then turn your temperature to low and allow the Dumplings to simmer for an additional 15-20 minutes.

7. Serve with your favorite veggies and Enjoy!