Although I grew up in the south, I didn’t really eat a lot of southern food growing up.
Most of our foods we’re pretty typical American standards—burgers, pizza, salads, Chili’s, but we also had lots of Jamaican food. As you know my family is Jamaican.
I didn’t really discover comfort classics until I spent some time with friends who were born and raised on some of these dishes.
One of my favorites but I ever encountered is chicken and dumplings.
While dumplings do have a place in Jamaican food culture, Southern chicken and dumplings is a lot different.
When I first attempted this over the summer, I was actually blown away by the fact that I could make it easily without having ever made it before.
It is not the most diabetes-friendly food, it will spike your blood sugar because of the flour and starches in the dish, but it is absolutely delicious.
What I love about this recipe is that it comes out thick and creamy.
Table of contents
- Ingredients & tools for chicken and dumplings
- How to make chicken and dumplings
- What to serve with Chicken and dumplings
- How to make chicken and dumplings diabetes-friendly
- Can you make chicken and dumplings in the instant pot or other pressure cookers?
- How to make chicken and dumplings thicker
- More recipes on HangryWoman.com
Ingredients & tools for chicken and dumplings
You do need a handful of ingredients to make this recipe, but it’s worth the grocery shop and the ingredients for this recipe are relatively inexpensive.
Ingredients for broth
- 2 tablespoons Avocado oil
- 2 lb boneless, skinless chicken breast, cubed into 1” pieces.
- 1 cup diced white onion
- 1 cup sliced carrot
- 4 cloves garlic cloves, minced
- 1 teaspoon salt
- 5 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 6 cups chicken broth
- ½ cup heavy cream
- ½ teaspoon fresh thyme
- 2 bay leaves
- 4 tablespoons fresh parsley, minced
Ingredients for dumplings
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon of thyme
- 1 teaspoon garlic powder
- 1 ⅓ cups heavy cream
How to make chicken and dumplings
Start out by cooking your chicken on the sautee function until it’s brown on all sides. Remove it from the pot and set it aside in a bowl.
Reduce your heat to low (if possible on your machine) and add your carrot onion and garlic. Cook them all until tender and until the garlic is fragrant.
Add your butter and flour and stir constantly to keep lumps from forming. do this for 3 to 4 minutes.
Add your chicken back in plus any of the juices that have collected in the bowl you put it in. Then stir the chicken to coat it in the flour and butter roux.
Add in chicken broth, thyme, bay leaf and cream and turn on the saute function in your pot and let it simmer for 5 minutes.
Give the pot a stir.
Cover, and pressure cook for 8 minutes on high pressure with a quick release.
Make your dumplings while it’s cooking.
You can pull your dough by hand and measure, or use a small ice cream scoop to form the dough into round balls.
Place the dumplings into the pot, and cook for 10 minutes on high pressure, or until the dumplings are cooked completely through. As an optional step, you can also air fry the dumplings for some extra delicious texture.
Pull out your bay leaves and serve.
What to serve with Chicken and dumplings
This is a dish best served on it’s own in a bowl. You could certainly add a side of broccoli or spinach for some added veggies.
How to make chicken and dumplings diabetes-friendly
Unfortunately, this is one dish that is just high carb and high fat. My suggestion if you make this is to adjust portion sizes to limit your blood sugar spikes. Enjoy it as it is, just change your portion size.
Can you make chicken and dumplings in the instant pot or other pressure cookers?
Yes, this recipe is made in a Ninja Foodi Pressure Cooker. You can use the same cook times and methods for any pressure cooker – including the Instant Pot.
How to make chicken and dumplings thicker
Cooking the dumplings in the gravy will go a long way toward making the sauce thicker. The starches from the dumplings will release and in turn make the sauce thick. Give it a stir every once in a while to help it thicken.
I don’t currently have a stovetop version of this recipe. The cook times would need to be adjusted.
More recipes on HangryWoman.com
I hope you enjoy this recipe! Here are a few more around HangryWoman.com to browse.Print