Quick and Simple Chicken and Dumplings Recipe

If comfort food had a mascot, it would be this: tender chicken, fluffy dumplings, and a creamy, rich broth that feels like a warm hug in a bowl. This chicken and dumplings recipe is everything you want on a cold day, a long day, or quite frankly — any day.

Whether you grew up with Grandma’s from-scratch dumplings or discovered it at Cracker Barrel, this dish delivers every single time. It’s:

Hearty and homey
Made with simple ingredients you likely have on hand
Totally customizable with biscuit dough, Bisquick, or from-scratch dumplings
Just as good on day two (if not better)

It’s no wonder this is a go-to for busy weeknights, cozy Sundays, and Southern tables year-round.

Comfort in a Bowl: Thick, Creamy, and Loaded with Flavor

Unlike thin soups or brothy stews, this one is thick enough to cling to your spoon, thanks to a simmered base of chicken stock, aromatics, and a splash of cream. And those dumplings? Pillow-soft, soaked with all the savory goodness of the broth, they’re the stars of the show.

Whether you use drop dumplings, Bisquick, biscuit toppers, or roll your own, this stovetop version is easy, fast, and completely customizable.

Want to try a restaurant-style spin? We’ve even got a Cracker Barrel chicken and dumplings recipe variation down below.

Looking for a full comfort meal? Pair it with our creamy mac and cheese or a rich beef stew for the full cozy experience.

Ingredients You’ll Need for the Best Chicken and Dumplings recipe

This recipe is classic, adaptable, and made mostly from kitchen staples. You can keep it simple with store-bought shortcuts or go full-on scratch depending on the time you’ve got.

Chicken: Thighs or Breasts?

Both work, but here’s how to choose:

Chicken Thighs (boneless, skinless)

More flavor
Juicier and more forgiving if simmered longer
Traditional in Southern chicken and dumplings recipes

Chicken Breasts

Leaner, cooks faster
Still tasty, especially if simmered gently in broth
Great if you prefer a lighter option

Shortcut: You can also use rotisserie chicken or leftover roasted chicken — just add it during the last 10 minutes to warm through.

Dumplings: Biscuit Dough, Bisquick, or Homemade?

Your dumplings are what make or break this dish, and there’s no wrong option here:

Bisquick Dumplings

Super fast
Light, fluffy texture
Just mix Bisquick with milk and drop into the simmering stew

Want exact ratios? Use Betty Crocker’s Bisquick Dumpling Recipe

Refrigerated Biscuit Dough

Great for shortcut chicken and dumplings with biscuits
Just cut into pieces and drop in — they puff up beautifully

From-Scratch Dumplings

More traditional
Slightly denser and chewier (perfect for that old-school feel)
Made from flour, baking powder, milk, and butter

Want that Cracker Barrel texture? Go with rolled dumplings, cut into strips and simmered until tender.

The Secret to a Rich, Flavorful Broth

Great broth = unforgettable comfort. Here’s how to build yours:

Onion, celery, carrots – the holy trinity of soup flavor
Garlic and thyme – fresh or dried work
Bay leaf – subtle but essential
Butter + flour – for a lightly thickened base
Chicken broth or stock – homemade or store-bought
Optional: a splash of cream or whole milk for extra richness

Want to go big on comfort? Add a spoonful of sour cream or cream cheese at the end for a silkier finish.

Step-by-Step: How to Make Chicken and Dumplings on the Stovetop

Chicken and Dumplings Recipe - Chicken stew base for chicken and dumplings

This recipe comes together in one pot and can go from prep to table in under an hour — perfect for busy weeknights or cozy Sunday dinners.

1. Sauté the Aromatics and Build the Base

Start by creating a flavor-rich foundation:

In a large Dutch oven or soup pot, melt 2–3 tbsp butter over medium heat
Add 1 diced onion, 2 chopped carrots, and 2 celery stalks
Sauté for about 5–7 minutes until softened
Stir in 2–3 minced garlic cloves and cook for 1 minute

Optional: Sprinkle in 2 tbsp flour and stir for 1 minute to start thickening the base

2. Simmer the Chicken Until Fork-Tender

Now bring in the chicken and broth:

Pour in 6 cups of chicken broth
Add 1–2 bay leaves, ½ tsp dried thyme, salt, and pepper to taste
Place in 1.5–2 lbs of chicken thighs or breasts
Bring to a boil, then reduce to a gentle simmer
Cover and cook for 20–25 minutes, until chicken is cooked through

Using cooked or rotisserie chicken? Skip the simmering — just warm it in during step 3.

Once the chicken is done, remove it, shred it with two forks, and return it to the pot.

3. Add Dumplings and Cook to Fluffy Perfection

Depending on your dumpling choice:

For Bisquick Drop Dumplings:

Mix 2 cups Bisquick + ⅔ cup milk until soft dough forms
Drop spoonfuls directly into the simmering broth
Cover the pot and cook uncovered for 10 minutes, then covered for 10 more

For Refrigerated Biscuit Dough:

Cut each biscuit into quarters
Drop into broth, cover, and simmer 15–20 minutes until puffy and cooked through

For Homemade Rolled Dumplings:

Roll dough thin and cut into 2” strips
Drop into simmering broth, cook uncovered for 10–12 minutes
Stir gently to avoid breaking

DO NOT stir too much once dumplings are in — they’ll fall apart or get gummy.

Optional Creamy Finish (But Highly Recommended)

Add ½ cup heavy cream or whole milk to the pot after dumplings are cooked
Stir in gently for a creamier stew-like texture
Taste and adjust salt and pepper before serving

Dumpling Options: Bisquick, Drop, Rolled, or Biscuit Toppers

No matter how you like your dumplings — fluffy and pillowy, chewy and rustic, or light and buttery — this section helps you choose the right fit for your meal (and your time).

Shortcut: Bisquick Dumplings

Quick, easy, and foolproof. These are the go-to for a weeknight meal.

Texture: Light and soft inside, slightly dense outside
How to make: Mix 2 cups Bisquick baking mix with ⅔ cup milk
Drop spoonfuls onto simmering broth and cook as directed
Don’t lift the lid during the “covered” cook time — they need steam!

Inspired by the official Betty Crocker Bisquick recipe

Traditional Southern Rolled Dumplings

For that Cracker Barrel-style, chewy flat dumpling, this is the way to go.

Texture: Dense, doughy, satisfying
How to make:
- Mix 2 cups flour, 1 tbsp baking powder, 1 tsp salt, ¾ cup milk, 2 tbsp butter
- Knead briefly, then roll out and cut into strips
- Drop into simmering broth and cook 10–12 minutes

These are the dumplings used in classic Southern chicken and dumplings recipes.

Biscuit Topper Twist (Baked Style)

This is a cozy twist on the traditional recipe — especially nice for make-ahead dinners or potlucks.

Use a cast iron skillet or casserole dish
Cook chicken stew on the stovetop, then transfer to the baking dish
Top with halved refrigerated biscuit dough or homemade biscuit rounds
Bake at 375°F for 15–20 minutes until golden and cooked through

This version turns your dumplings into a crispy, golden crust on top of rich chicken stew. Think: chicken pot pie meets dumpling soup.

Each variation brings something different to the table. You can’t go wrong—choose what matches your mood or what’s in your pantry.

Slow Cooker Chicken and Dumplings Variation

The slow cooker turns this classic dish into an effortless comfort food win. With just a little prep and a few pantry staples, you can walk away and come back to fall-apart chicken and perfectly fluffy dumplings.

How to Convert This Recipe to a Crockpot Version

Here’s how to take our stovetop recipe and adapt it for the slow cooker:

Ingredients You’ll Need:

1.5–2 lbs chicken (breasts or thighs, whole or chopped)
1 onion, 2 carrots, 2 celery stalks (chopped)
1 tsp garlic powder or 2 cloves minced
6 cups chicken broth
Salt, pepper, thyme, and a bay leaf
Optional: ½ cup heavy cream or milk for a creamier base
Dumpling dough (Bisquick mix or biscuit dough)

Instructions:

Layer chicken, veggies, and seasonings in the bottom of your slow cooker
Pour broth over the top
Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender
Shred chicken directly in the pot with forks
Stir in cream (if using) and taste for seasoning

Tips for Making Dumplings in a Slow Cooker

Option 1: Bisquick Drop Dumplings

Mix Bisquick and milk (as above), then drop spoonfuls on top of stew
Cover and cook on HIGH for an additional 1 hour, or until dumplings are cooked through

Option 2: Refrigerated Biscuit Dough

Cut biscuits into quarters and place on top during the last hour
Don’t stir! Let them steam and puff up gently

Pro Tip: Crack the lid slightly in the last 10–15 minutes to let steam escape and prevent sogginess.

Why the Slow Cooker Works for Chicken and Dumplings

Chicken stays juicy and fall-apart tender
Flavors develop slowly over time
It’s completely hands-off after step 1
Perfect for busy days or when you’re cooking for a crowd

Cracker Barrel Copycat Chicken and Dumplings Recipe

Love that thick, rolled dumpling texture and old-fashioned flavor you get at Cracker Barrel? You can recreate it at home with this easy version.

Cracker Barrel-Style Dumplings

For the Dumplings:

2 cups all-purpose flour
½ tsp baking powder
1 tsp salt
¾ cup milk
2 tbsp melted butter

Steps:

Mix dry ingredients, then stir in milk and butter
Roll out on a floured surface to ⅛-inch thick
Cut into 1” x 2” strips
Drop into simmering broth and cook for 15 minutes, uncovered

This gives you that chewy, noodle-like dumpling that soaks up every drop of the savory broth.

For a similar feel, check out Cracker Barrel’s menu for flavor inspiration.

What to Serve with Chicken and Dumplings

Chicken and dumplings are a full meal, but if you want something extra on the table, try:

Southern Side Ideas:

Collard greens with a splash of vinegar
Skillet cornbread or buttermilk biscuits
Sweet tea and fruit salad

Lighter Sides:

Steamed green beans or roasted broccoli
Simple house salad with a vinaigrette

Cucumber and onion salad for contrast

FAQs About Chicken and Dumplings

Can I use rotisserie chicken in this recipe?

Yes! Just shred it and add it in after the broth is simmering. Warm it through with the dumplings at the end.

Can I freeze chicken and dumplings?

Yes, but for best results, freeze the soup without dumplings, then make fresh dumplings when reheating.

How do I keep dumplings from getting gummy?

Don’t over-stir once they’re added. Simmer gently with the lid on, and make sure the broth isn’t boiling hard.

Can I make this gluten-free or dairy-free?

Yes! Use gluten-free flour for the dumplings and a dairy-free milk like almond or oat for the broth. Broth thickening with cornstarch also works.

How long does chicken and dumplings last in the fridge?

Stored in an airtight container, it lasts up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of broth.

Can you freeze chicken and dumplings?

Yes — you can freeze chicken and dumplings, but for best results, freeze only the chicken and broth. Dumplings tend to get soggy or fall apart after thawing. It’s better to make fresh dumplings when you’re ready to reheat.

Tip: Freeze in airtight containers for up to 3 months.

Serious Eats: Tips on Freezing Soups and Stews

Can chicken and dumplings be frozen?

Yes, this dish can be frozen. Just let it cool completely first. For better quality, freeze the stew base without dumplings, then add fresh ones while reheating.

Can you freeze dumplings?

You can freeze uncooked dumpling dough. Roll or cut them, place on a tray to flash-freeze, then transfer to a zip-top bag. Cooked dumplings do not freeze well and often become gummy when thawed.

Can you freeze homemade chicken and dumplings?

Yes, but keep in mind that homemade dumplings may lose their texture once thawed. Freeze the soup, then make new dumplings on the day of serving for the best mouthfeel.

Does chicken and dumplings freeze well?

The chicken and broth freeze very well. Dumplings, however, are best added fresh. If you do freeze it all together, reheat gently and know the texture may be softer than freshly made.

How long can you freeze chicken and dumplings?

Up to 3 months in an airtight freezer-safe container. Be sure to label it with the date and allow room for expansion in the container. Thaw overnight in the fridge for best results.

A recipe for chicken and dumplings?

You’re in the right place! Scroll up for a full from-scratch chicken and dumplings recipe, including stovetop and slow cooker methods, plus dumpling variations.

Prefer a shortcut? Try this Bisquick Chicken and Dumplings Recipe from Betty Crocker.

A good chicken and dumpling recipe?

The best recipes balance tender chicken, fluffy dumplings, and a savory broth. Our version includes stovetop, slow cooker, and Cracker Barrel-inspired options.

A good recipe for chicken and dumplings?

A solid go-to includes:

Chicken thighs or breasts
Celery, carrots, onion
Homemade or Bisquick dumplings
Creamy broth with herbs

Perfect for weeknight comfort or Sunday suppers.

A recipe for homemade chicken and dumplings?

Yes! We’ve included a complete homemade chicken and dumplings recipe above — from building a flavorful broth to rolling out traditional Southern dumplings. No canned soups, no shortcuts.

How to make chicken and dumplings easy recipe?

Use Bisquick or canned biscuit dough, rotisserie chicken, and pre-chopped veggies to cut your prep time. Simmer everything in broth, drop in the dumplings, and enjoy in under an hour.

What is the recipe for chicken and dumplings?

Ours includes:

Chicken (1.5–2 lbs)
Mirepoix (onion, celery, carrots)
Broth, cream, and herbs
Homemade or drop dumplings

See the full version above or check out Southern Living’s traditional take.

What’s the recipe for chicken and dumplings?

You’ll need:

Chicken (boneless or bone-in)
Aromatics
Stock or broth
Biscuit, drop, or rolled dumplings

Simmer, drop dumplings in, and cook until they’re tender and puffy.

Can biscuit chicken and dumplings recipe…?

Yes! Using canned biscuit dough is a great shortcut. Cut into pieces and drop into simmering broth — they cook up fluffy and flavorful in about 15–20 minutes.

How to make chicken and dumplings recipe?

Sauté onion, carrots, and celery
Add chicken, broth, and seasonings
Simmer until chicken is tender
Shred chicken and return to pot
Drop in dumplings and cook until fluffy

Add cream if desired, and serve warm!

A chicken and dumpling recipe?

You got it. Our full version includes stovetop instructions, optional slow cooker tips, and three dumpling styles — Bisquick, biscuit dough, and rolled. It’s comfort food made easy.

Why This Chicken and Dumplings Recipe Is a Southern Classic