Description
Grandma Georgia’s Chicken and Dumplings is a comforting, classic Southern dish slow-cooked in a crock pot. Tender chicken and hearty vegetables simmer with aromatic herbs to create a flavorful broth, topped with fluffy homemade dumplings cooked right in the pot. Finished with a rich, homemade gravy, this recipe is perfect for a wholesome family meal that warms the soul.
Ingredients
Scale
For the Chicken and Vegetables
- 3 pounds boneless skinless chicken thighs
- 4 cups water
- 4 teaspoons Better Than Bouillon Chicken Base
- 5-10 carrots, peeled and cut into large 3-4 inch chunks
- 2 cups celery, chopped into 1/2 inch chunks
- 1 large onion, chopped
- 2 bay leaves
- 1 teaspoon poultry seasoning
- 1 1/2 teaspoons dried parsley
- 1 teaspoon sage
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Dumplings
- 3 cups all-purpose flour, spooned and leveled
- 1 1/2 teaspoons salt
- 1 tablespoon baking powder
- 2 teaspoons dried parsley (or 2 tablespoons fresh parsley)
- 1/2 teaspoon black pepper
- 3 tablespoons cold butter
- 3 tablespoons shortening
- 1 1/2 cups buttermilk (regular or store-bought “cheat” version)
For the Gravy
- 2 cups cooking liquid reserved from crock pot
- 3/4 cup cold water (or cold chicken broth)
- 1/3 cup all-purpose flour
- 1 teaspoon Better Than Bouillon Chicken Base
- Salt and pepper, to taste
Instructions
- Prepare the Chicken Base: Add the boneless skinless chicken thighs, 4 cups of water, and 4 teaspoons of Better Than Bouillon Chicken Base into a large crock pot.
- Prepare Vegetables: Peel and chop carrots into large 3-4 inch chunks. Coarsely chop celery into 1/2 inch pieces and chop the onion. Add all vegetables to the crock pot.
- Add Seasonings: Place 2 bay leaves, 1 teaspoon poultry seasoning, 1 1/2 teaspoons dried parsley, 1 teaspoon sage, 1 teaspoon salt, and 1/2 teaspoon black pepper into the crock pot with ingredients. Stir to combine.
- Cook the Chicken and Vegetables: Cover and cook on high for 4-5 hours or low for about 7 hours. Avoid cooking longer than this to prevent chicken from losing flavor.
- Make the Dumplings Dry Mix: In a medium bowl, whisk together 3 cups flour, 1 1/2 teaspoons salt, 1 tablespoon baking powder, 2 teaspoons dried parsley, and 1/2 teaspoon black pepper.
- Cut in Fats: Use a fork or pastry cutter to cut cold butter and shortening into the dry ingredients until pea-sized chunks remain.
- Add Buttermilk: Stir in 1 1/2 cups buttermilk with a spatula just until moistened. Do not overmix.
- Prepare for Dumpling Cooking: Turn crock pot to high. Quickly remove the lid and scoop out 2 cups of cooking liquid from the crock pot; set aside. Arrange the cooked chicken on top of the vegetables inside the crock pot.
- Add Dumplings: Using a spoon or your hands, scoop golf ball-sized pieces of dumpling batter and drop them on top of the chicken. Try to avoid dropping them directly into the liquid as much as possible.
- Cook Dumplings: Immediately cover the crock pot and cook dumplings for 25 minutes.
- Make the Gravy Base: Separate and discard fat from the reserved 2 cups of cooking liquid using a fat separator or careful pouring.
- Heat Cooking Liquid: Add the defatted cooking liquid to a small pot and bring to a boil over high heat.
- Prepare Flour Slurry: In a small bowl, whisk together 3/4 cup cold water (or cold chicken broth) and 1/3 cup flour until smooth and lump-free.
- Thicken Gravy: Gradually whisk the flour slurry into the boiling cooking liquid. Add 1 teaspoon Better Than Bouillon Chicken Base. Reduce heat to medium and stir continuously until the gravy thickens, about 5-10 minutes. Season with salt and pepper to taste.
- Check Dumplings: After 25 minutes, insert a toothpick into the center of a dumpling. If it comes out clean, the dumplings are done.
- Assemble and Serve: Use a spoon to transfer dumplings onto a serving platter. With a slotted spoon, remove chicken and vegetables and place them on the platter. Serve with the homemade gravy alongside.
- Save Broth: Reserve any remaining broth for future uses such as soups or sauces.
Notes
- Carrot quantity can be adjusted depending on preference; they will shrink during cooking.
- Be careful not to overmix dumpling batter to keep dumplings light and tender.
- Separating fat from cooking liquid before making gravy leads to a cleaner, richer sauce.
- If buttermilk is unavailable, use the “cheat” version by adding 1 tablespoon lemon juice or vinegar to 1 1/2 cups milk and letting it stand 5 minutes.
- Crock pot temperatures and cook times may vary; check dumplings at 25 minutes to avoid overcooking.
- This recipe yields 6 hearty servings ideal for family meals.
