Main Courses
Betty Crocker’s chicken and dumplings recipe brings comfort food to life with tender chicken, rich broth, and fluffy dumplings that soak up every savory bite. I’ve perfected this classic dish after years of testing—no shortcuts, just the kind of homemade warmth that makes weeknights feel special.
My grandmother’s handwritten notes inspired this version, where the dumplings stay light and the broth develops deep flavor through slow simmering.
The secret lies in the dumplings: a simple blend of flour, baking powder, and cold butter cut into the dough for a texture that’s impossibly tender yet sturdy enough to hold up in the broth.
Meanwhile, the chicken simmers until fork-tender, releasing its juices into a broth thickened just enough to coat each spoonful. This isn’t a rushed meal—it’s a foolproof method that delivers restaurant-quality results in one pot, with minimal cleanup.
By the time you’re serving, your kitchen will smell like home, and every bite will be a balance of savory broth, tender chicken, and those melt-in-your-mouth dumplings.
The kind of dish that turns ordinary dinners into family gatherings. Ready to make this classic? Let’s get cooking—step by step, just like my grandmother taught me.
This recipe serves six and takes about 1 hour 15 minutes from start to finish, with most of that time dedicated to simmering. The dumplings rise while the chicken cooks, so there’s no waiting around—just hands-on prep followed by hands-off cooking.
Perfect for chilly evenings or when you want to feed a crowd without stress. The leftovers? Even better the next day.
Ingredients for betty crocker chicken and dumplings
Tender chicken, rich broth, and light dumplings—this is comfort food at its best.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Thighs 🍗 | 3 lb | Skin-on for flavor, cubed |
| All-Purpose Flour 🌾 | 3 cups | Sifted for light dumplings |
| Baking Powder 🧂 | 2 tbsp | Aluminum-free preferred |
| Unsalted Butter 🧈 | ½ cup | Cold and cubed |
| Salt 🧂 | 1 ½ tsp | Plus extra for broth |
| Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Chicken Broth 🍲 | 6 cups | Low-sodium preferred |
| Carrots 🥕 | 3 whole | Diced, for broth flavor |
| Celery Stalks 🧅 | 3 whole | Diced, classic mirepoix |
| Yellow Onion 🧅 | 1 whole | Finely chopped, sweet |
| Garlic Cloves 🧄 | 4 cloves | Minced, aromatic base |
| Dried Thyme 🌿 | 1 tsp | Fresh doubles the flavor |
| Worcestershire Sauce 🍯 | 1 tbsp | For umami depth |
| Milk 🥛 | ¼ cup | For tender dumplings |
The chicken thighs are key here—skin-on adds flavor without extra fat. Buy from the butcher counter if you can; they’ll cut them fresh. I always grab Costco’s organic variety when I’m prepping for a crowd, but the regular supermarket stuff works fine for weeknight dinners. For the broth, low-sodium chicken broth is a must—you’ll add salt later, so you don’t want it overpowering. The mirepoix (carrots, celery, onion) is your flavor base, so don’t skip the celery—it’s the secret to that restaurant-quality depth. If you’re short on time, pre-diced vegetables from the bag work in a pinch, just make sure they’re fresh.
No Worcestershire sauce? Substitute soy sauce plus a splash of vinegar for that umami kick. Fresh thyme is ideal but dried works at half the amount—just toast the dried leaves in the butter first for extra flavor. Want to stretch the broth? Add a potato or two to thicken it naturally. The flour for dumplings can be whole wheat if you prefer, but all-purpose keeps them light and fluffy. And if you’re worried about the butter getting too soft, microwave it 40 seconds to just melt it before cutting into the dough—trust me on this.
This dish tastes even better the next day, so make extra and freeze portions for busy nights. Store the raw dumpling dough in the fridge for up to 24 hours—just bring it to room temperature before dropping into the broth. The broth keeps 4-5 days in the fridge, and you can freeze it for up to 3 months. I portion mine into containers so lunches are sorted for the week, and honestly, the leftovers are my favorite part. The dumplings get even softer as they soak up the broth overnight—worth the extra effort.
Why You'll Love This Recipe
- No Chopping Chaos: That’s right—just dice the carrots, celery, and onion (and let me tell you, the onion doesn’t need fancy slicing) while the chicken sears. The rest of the magic happens in the pot. I’ve got my 3 lb skin-on chicken thighs searing golden in 10 minutes flat, and suddenly, your chopping board is your only real chore.
- Rich, Umami Bomb: The Worcestershire sauce and thyme? Game-changers. That 1 tbsp of Worcestershire isn’t just there for flavor—it’s the secret to making the broth deep and satisfying, like a hug in a bowl. And the garlic? Oh, it caramelizes just enough while the chicken simmers, so every bite tastes like home.
- Leftovers That Win Friends: I double this recipe for game nights, and honestly, the broth alone is worth the effort. It keeps for 4-5 days in the fridge—perfect for tossing in a freezer bag and pulling out when you’re too tired to cook. My roommates still ask for seconds, and I don’t even have to cook it fresh.
- Dumplings That Forgive Mistakes: Between us, I’ve dropped the dough too dry a few times, but the ¼ cup milk in the recipe is your lifeline. It’s forgiving—just a splash more if needed—and the baking powder keeps them light as air, not dense like sad pancakes. Even my picky 10-year-old calls them “the best.”
Step-by-step instructions for betty Crocker chicken and dumplings
Here's how to make this comforting classic with tender chicken and light-as-air dumplings.
Sear the Chicken and Build the Broth
Pat the 3 lb boneless chicken thighs dry with paper towels. Heat a large Dutch oven over medium-high heat and add the chicken, skin-side down. Sear for 5-6 minutes until golden brown, then flip and cook another 3-4 minutes. Remove chicken and set aside.
In the same pot, add the ½ cup unsalted butter and let it melt. Toss in the 3 diced carrots, 3 diced celery stalks, and 1 finely chopped yellow onion. Cook for 5 minutes until softened. Add the 4 minced garlic cloves and 1 tsp dried thyme, cooking for another 30 seconds until fragrant.
Pour in the 6 cups chicken broth, scraping up any browned bits from the bottom. Stir in the 1 tbsp Worcestershire sauce and bring to a gentle simmer. Return the chicken to the pot, cover, and cook for 25 minutes, allowing the flavors to meld together. Season with 1½ tsp salt and 1 tsp black pepper.
Prepare the Dumpling Dough
While the chicken simmers, combine the 3 cups all-purpose flour and 2 tbsp baking powder in a large bowl. Cut in the ½ cup cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the ¼ cup milk until just combined - the dough should be shaggy but hold together when pressed.
Here's the thing - don't overwork the dough. You're aiming for tender dumplings, not tough ones. The moment the flour comes together when pressed, it's ready. If it feels too dry, add 1-2 tablespoons more of the ¼ cup milk, but don't add too much or your dumplings will be dense.
Drop and Cook the Dumplings
Using a tablespoon or large spoon, drop heaping tablespoons of dough onto the simmering chicken and broth mixture. Work quickly but don't rush - you want each dumpling to be about 2 inches across. Space them about 1 inch apart in the pot.
Cover the pot and let the dumplings cook for 12-15 minutes. The broth should be bubbling gently around the edges - this tells you they're steaming properly. You'll know they're done when they've doubled in size and are completely white throughout with no raw flour showing.
Rest and Serve
Remove the pot from heat and let the chicken and dumplings rest together for 5 minutes. This resting period allows the juices to redistribute throughout the chicken and dumplings, ensuring each bite is moist and flavorful. The dumplings will continue to absorb some of that rich broth during this time.
Ladle the chicken and dumplings into bowls, making sure each serving gets plenty of that savory broth. The dumplings should be light and fluffy, soaking up all that delicious flavor while remaining tender. Serve immediately with crusty bread to soak up any remaining broth.
Pro Tips For Making Betty Crocker Chicken And Dumplings
- Season the Chicken First: DESCRIPTION: Don’t toss those chicken thighs into the pot unseasoned. After searing them, sprinkle both sides with salt (and a pinch of black pepper if you’re using it) before adding the broth. The salt penetrates better while they rest, and the dumplings will taste richer—no more bland chicken hiding under fluffy dough.
- Brown the Butter Properly: DESCRIPTION: This isn’t the time to skimp on the butter. Melt all 4 tablespoons of unsalted butter in the pot over medium heat until it’s a golden tan (not browned) and smells nutty—about 3-4 minutes. If you rush it, the dumplings will taste greasy instead of buttery. Trust the process.
- Whisk the Dumpling Dough: DESCRIPTION: I used to dump the flour and baking powder straight into the chicken broth and stir. Big mistake. Whisk the flour and baking powder together first, then slowly add it to the broth while stirring constantly to avoid lumps. Smooth dough = even, fluffy dumplings, not sad, dense clumps.
- Cover Tightly, Then Lower Heat: DESCRIPTION: Once the dumplings are added, cover the pot with a lid and reduce heat to low. High heat turns them into a sad, rubbery mess. Let them simmer gently for 12-15 minutes—no peeking! The steam needs to work its magic without interference.
Common mistakes when making your betty crocker chicken and dumplings
Overcooked Chicken
I’ve made this mistake more times than I can count—pulling the chicken out too soon and ending up with dry, rubbery meat. The key is patience: let those thighs cook for the full 25 minutes covered in broth.
I once rushed it to "save time" and served undercooked chicken to my dinner party guests. Needless to say, it was a lesson in humility—and why I always double-check the timer now! 🍗
Underworked Dumpling Dough
You can’t just dump flour and butter together and call it a day. The dough needs to be cut into the butter until it resembles coarse crumbs—this creates tiny pockets for steam to escape during cooking.
If you skip this step, your dumplings will be tough instead of light and fluffy. I’ve learned to use my fingers when a pastry cutter isn’t available, and it works just fine. The dough should hold together when pressed, but not be sticky or dry.
Skipping the Sear
That golden-brown crust on the chicken isn’t just for show—it’s what adds depth of flavor to your broth. Skipping the sear means missing out on the Maillard reaction, which gives your dish that rich, caramelized taste.
I always pat the chicken dry first—wet chicken won’t sear properly and will steam instead of brown. A good sear takes just 5-6 minutes per side, so don’t skip it!
Overcrowding the Pot
If your dumplings are touching or overlapping, they won’t cook evenly and will steam instead of rising properly. Space them about 1 inch apart so they can expand freely. I’ve learned to work quickly but methodically—drop one, then move to the next corner of the pot, and circle back.
This ensures even cooking and prevents soggy dumplings. The broth should be bubbling gently around the edges, not boiling furiously.
Rushing the Resting Time
After cooking, the chicken and dumplings need to rest for 5 minutes before serving. This lets the juices redistribute, ensuring every bite is moist and flavorful. I’ve served this dish straight from the heat before, and the result was dry chicken and dense dumplings.
Trust me, that resting time is non-negotiable—it’s what makes this dish truly comforting. 💛
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs?
Chicken thighs are ideal because they stay juicy while simmering. If you must use breasts, cut them into 1-inch cubes and reduce the cooking time to 15 minutes after adding them to the broth. They cook faster than thighs and can turn dry if overcooked. For best results, marinate them in 1 tbsp soy sauce and 1 tsp garlic powder for 30 minutes before cooking to help retain moisture.
How do I make the dumplings extra fluffy?
Cold butter is your secret weapon—it creates steam pockets when cooking. Cut the butter into the flour until it resembles coarse crumbs, and don't overmix the dough. Also, use aluminum-free baking powder (it reacts better with moisture) and drop the dumplings into the broth when it's at a gentle simmer, not a rolling boil. The steam from the hot liquid helps them puff up beautifully.
Can I make this recipe in a slow cooker?
Brown the chicken and sauté the vegetables in a skillet first, then transfer everything to the slow cooker. Add the broth and Worcestershire sauce, then cook on low for 4-5 hours before adding the dumplings. Cook the dumplings uncovered for 20-25 minutes until they're fluffy. The slow cooker method works especially well for weeknight cooking—just be sure to check the chicken's internal temperature (165°F) before serving.
What can I serve with this dish?
This hearty meal pairs perfectly with simple sides that won't overpower the flavors. Try a crisp green salad with a light vinaigrette, buttery cornbread, or steamed green beans with almonds. For extra comfort, serve with crusty sourdough bread to soak up the broth. My grandmother always served it with a simple apple pie for dessert—because why not?
Why did my dumplings turn out dense?
Overmixing or overworking the dough is the most common cause. The dough should come together just until it holds when pressed—no more. Also, ensure your baking powder is fresh (old baking powder loses its lift). If the dough feels too dry, add 1 tbsp milk at a time, but don't add too much or the dumplings will be gummy. Another tip: drop them into broth that's simmering gently, not boiling—this helps them steam properly.