How to Cook the Perfect Chicken for Mouthwatering Chicken and Dumplings

Hey there, fellow comfort food lovers! Today I’m gonna share my absolute favorite methods for cooking chicken when making that classic Southern dish we all crave – chicken and dumplings. Whether you’re a seasoned pro or trying this recipe for the first time getting the chicken just right is KEY to creating that bowl of warm delicious goodness that tastes just like grandma used to make!

I’ve been making chicken and dumplings for over a decade now, and trust me, I’ve tried pretty much every method out there. Some worked amazingly well, while others… well, let’s just say my family was too polite to complain! So I’m sharing all my tips and tricks so you can skip the learning curve and go straight to dumpling heaven.

What Makes Great Chicken for Chicken and Dumplings?

Before we dive into the “how,” let’s talk about what we’re looking for in our chicken

• Tender meat that pulls apart easily
• Flavorful – not bland or boring
• Juicy – nobody wants dry chicken!
• Convenient – because we all have busy lives!

The chicken is literally half the name of the dish, so it deserves special attention. The good news? You’ve got multiple ways to cook it, and I’ll walk you through each one!

Method 1: The Classic Boiling Method

This is the traditional way many Southern grandmas made their chicken and dumplings, and for good reason – it creates both tender chicken AND flavorful broth in one step!

What You’ll Need:

• 7 pounds of chicken pieces (bone-in, skin-on works best)
• 2 onions, chopped
• 3 stalks celery, chopped
• 2 teaspoons salt
• 4 cups chicken stock (store-bought is fine!)
• Optional: 1-2 carrots, bay leaf, sprigs of thyme

Step-by-Step Instructions:

1. Place everything in a large pot. Put your chicken pieces, chopped onions, celery, salt, and any optional ingredients into a large soup pot or Dutch oven.

2. Add the liquid. Pour in your chicken stock and add enough water to cover the chicken completely (about 1-2 inches above).

3. Bring to a boil, then simmer. Turn the heat to medium-low and allow it to simmer, partially covered, for 15-20 minutes until the chicken is tender and fully cooked.

4. Remove and shred the chicken. Take the chicken pieces out of the pot and set them aside until they’re cool enough to handle. Then remove the skin and bones and shred the meat with two forks or your fingers.

5. Strain the broth. This step is optional but I like to strain the broth to get a smoother consistency. You can press the vegetables to release more flavor before discarding them.

Pro Tip: Don’t throw away that broth! It’s liquid gold for your dumplings. The vegetables and chicken have infused it with amazing flavor that store-bought stock just can’t match.

Method 2: Using Pre-Cooked Chicken

Sometimes we need shortcuts, and that’s perfectly fine! Using pre-cooked chicken can save tons of time while still giving delicious results.

Options for Pre-Cooked Chicken:

• Rotisserie chicken from the grocery store
• Leftover roasted chicken from another meal
• Leftover turkey (especially great after Thanksgiving!)
• Poached chicken breasts you made ahead of time

How to Use Pre-Cooked Chicken:

1. Shred or chop the meat. Remove skin and bones, then shred or cut into bite-sized pieces.

2. Create a flavorful broth base. Since you don’t have the cooking liquid from the chicken, you’ll need to build flavor:

   • Use store-bought chicken broth
   • Add a can of cream of chicken soup
   • Sauté onions, celery, and carrots before adding the liquid
   • Add herbs like thyme, parsley, or bay leaves

3. Simmer briefly before adding dumplings. Let your pre-cooked chicken simmer in the broth for about 5 minutes to absorb some of the flavor before proceeding with your dumpling recipe.

I personally LOVE using rotisserie chicken when I’m in a hurry. It’s already seasoned and tender, plus you can get two meals out of one chicken if you’re cooking for a smaller family.

Method 3: Slow Cooker Chicken

The slow cooker is seriously my BFF for making chicken and dumplings on busy days. The low, slow cooking creates incredibly tender chicken that practically falls apart.

Slow Cooker Instructions:

1. Add chicken and vegetables to slow cooker. Place 3-4 pounds of chicken (breasts, thighs, or a mix), chopped onions, celery, and any other vegetables in your slow cooker.

2. Pour in liquid. Add 4 cups of chicken broth or stock. You can also add a can of cream of chicken soup for extra richness.

3. Season. Add salt, pepper, and any herbs you like (thyme, rosemary, and parsley work great).

4. Cook on low. Set your slow cooker for 4-6 hours on low, or until the chicken is tender.

5. Shred the chicken. Remove and shred the chicken, then return it to the slow cooker.

6. Add dumplings. You can either add your dumplings directly to the slow cooker for the last 30 minutes of cooking (on HIGH setting), or transfer the contents to a pot on the stove for making your dumplings.

Personal Experience: I’ve found that chicken thighs work AMAZING in the slow cooker for this recipe. They stay juicier and more flavorful than breasts, which can sometimes get a bit dry even in the slow cooker.

Method 4: Pressure Cooker/Instant Pot Chicken

In a super hurry? The pressure cooker or Instant Pot is your secret weapon for quick yet tender chicken!

Instant Pot Instructions:

1. Use the sauté function. Brown chopped onions and celery in a bit of oil or butter.

2. Add chicken and liquid. Add 2-3 pounds of chicken pieces and 4 cups of broth or stock.

3. Pressure cook. Seal and cook on high pressure for 8 minutes for boneless pieces, or 12 minutes for bone-in.

4. Natural release. Let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure.

5. Remove and shred chicken. Take the chicken out and shred it, then return to the pot.

6. Make dumplings. You can either make dumplings in the Instant Pot using the sauté function, or transfer to a pot on the stove.

The pressure cooker gives you that “simmered all day” flavor and tenderness in a fraction of the time. It’s basically magic!

Flat vs. Drop Dumplings: Which Chicken Works Best?

The type of dumplings you’re making can actually influence your chicken choice:

For Flat Dumplings (Southern-style):

• Bone-in chicken tends to give more flavor to the broth
• A mixture of white and dark meat provides the best balance
• The broth needs to be a bit thicker to support the flat dumplings

For Drop Dumplings (Fluffy, biscuit-like):

• Boneless chicken pieces work fine as they’re easier to eat with the puffy dumplings
• White meat works well as the dumplings are the star
• The broth can be slightly thinner as the dumplings will absorb some liquid

My Favorite Quick Chicken and Dumplings Recipe

Here’s my go-to recipe when I need comfort food FAST:

Ingredients:

• 4 cups chopped cooked chicken
• 1 cup chopped celery
• 1 can (10.5 oz) cream of chicken soup
• 2 cans (10.5 oz each) chicken broth
• 3 cans of water (use the soup can to measure)
• 2 cups self-rising flour
• 1/4 cup shortening
• 3/4 cup boiling water
• Salt and pepper to taste

Instructions:

1. Place chicken, celery, soup, broth, and water in a large pot and bring to a boil.
2. Meanwhile, make dumpling dough by cutting shortening into flour, then adding boiling water a little at a time until you can form a ball.
3. Roll dough to 1/8 inch thickness on a floured surface and cut into squares.
4. Drop dumplings into boiling broth one at a time, replacing lid each time for about 30 seconds.
5. Once all dumplings are added, reduce heat to simmer for 20 minutes.
6. Season with salt and pepper to taste.

Common Mistakes to Avoid

We all make mistakes, and I’ve certainly made my share when cooking chicken for dumplings:

• Overcooking the chicken – It’ll continue cooking with the dumplings, so don’t go too far initially
• Under-seasoning – Season your cooking liquid well; bland chicken = bland dumplings
• Removing the skin and bones too early – These add flavor during cooking
• Cutting rather than shredding – Shredded chicken distributes better throughout the dish
• Using only breast meat – A mix of dark and white meat gives the best flavor

Final Thoughts

Whether you choose to boil chicken the traditional way, use a rotisserie chicken for convenience, or try the slow cooker or pressure cooker methods, the key is ensuring your chicken is tender, flavorful, and well-seasoned. The chicken provides the foundation for this classic comfort food, so giving it the attention it deserves will make your chicken and dumplings absolutely unforgettable.

I’d love to hear which method works best for you! Do you have any special family secrets for cooking chicken for dumplings? Leave a comment below and let’s chat!

Now excuse me while I go make some chicken and dumplings myself – all this writing has made me super hungry!

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Happy cooking, y’all!

Yes, you typically boil chicken for chicken and dumplings, as this method not only cooks the chicken but also creates a flavorful broth for the dish. You can boil whole chicken pieces, then shred the meat and reserve the broth to be used as the soup’s base before adding the dumplings.

Common mistakes in chicken and dumplings include adding dumplings to a broth that isn’t at a rolling boil, leading to them falling apart; overworking the dough, which results in tough, dense dumplings; not cooking the dumplings long enough for them to be tender, or overcooking them, causing them to disintegrate;