There is nothing cozier than chicken and dumplings on a cold night. This simple chicken and dumplings recipe will quickly become a family favorite!
Personally, we like to use leftover chicken from one of our pasture raised whole chickens to make this recipe. It is an easy way to have two meals with one chicken: use a dutch oven to cook the whole chicken and then make chicken and dumplings the next night with the leftover chicken. However, if you don’t have a whole chicken on hand, you can easily use 2-3 chicken breasts to get the job done.
Making the Sourdough Dumplings
Feed sourdough 4-6 hours beforehand.
Combine flour, salt, baking powder, milk, melted butter, and sourdough using a mixer with a dough hook.
Place the dough in a greased bowl and cover with a plastic wrap. This will keep the dough from forming a hard crust. Allow the dough to ferment for 8-12 hours.
Using left over chicken
If you are using leftover chicken, this recipe will be much quicker.
Shred the chicken and place into a crockpot.
Add in the minced garlic, salt, pepper, and bone broth.
Whisk in 4-6 tbsp of flour into the milk. Cornstarch can be used in place of the flour at half the amount. Once combined, pour into the crockpot.
On a lightly floured surface, roll the dough out until it is about 1/8 in thick. Then cut the dough into 1 x 1/2 inch pieces.
Transfer the dumplings to the crockpot.
Put the crockpot on high and cook for 1 hour or until the dumplings are cooked through. Serve hot.
Starting from Scratch
Place chicken breast into a crockpot with broth, garlic, salt, and pepper.
Cook on low for 6 hours, or cook on high for 3 hours. Use a fork and shred the chicken breast.
Whisk flour or cornstarch into the milk and the pour into the crockpot. Stir to combine.
On a lightly floured surface, roll out the dough until it is about 1/8 in thick. Cut into 1 x 1/2 inch strips.
Transfer the dough into the crockpot and continue to cook on high for 1 hour or until the dumplings are cooked through. Serve hot.
