Best 5 Mrs Cribbss Chicken And Dumplings Recipes

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In the realm of comforting and classic Southern cuisine, Mrs. Cribbs' Chicken and Dumplings reign supreme. This delectable dish, imbued with a rich history and passed down through generations, has become an iconic representation of Southern culinary heritage. Embark on a culinary journey as we delve into the intricacies of this beloved dish, exploring the tender chicken, the fluffy dumplings, and the savory broth that come together in perfect harmony. Discover the secrets behind Mrs. Cribbs' renowned recipe, along with variations and additional delectable chicken and dumpling recipes sure to tantalize your taste buds.

**Additional Recipes Mentioned in the Article:**

1. **Joan's Chicken and Dumplings:** Experience a delightful variation crafted with boneless, skinless chicken breasts, vegetables, and a creamy sauce that elevates this dish to a new level of indulgence.

2. **Paula Deen's Chicken and Dumplings:** Embark on a culinary adventure with this Southern classic, featuring hearty chicken, fluffy dumplings, and a flavorful broth that pays homage to the traditions of the South.

3. **Classic Chicken and Dumplings:** Immerse yourself in the essence of tradition with this timeless recipe that showcases the perfect balance of tender chicken, delicate dumplings, and a comforting broth that warms the soul.

4. **Slow Cooker Chicken and Dumplings:** Discover the convenience of a slow cooker to create this classic dish, allowing the flavors to meld and deepen while you attend to other tasks, resulting in a tender and comforting meal.

5. **Chicken and Dumplings Casserole:** Elevate your culinary repertoire with this innovative casserole version of chicken and dumplings, a perfect blend of creamy comfort and Southern charm.

6. **Chicken and Dumplings Soup:** Experience the comforting warmth of a hearty soup, featuring tender chicken, fluffy dumplings, and a savory broth that nourishes both body and soul.

Prepare to embark on a culinary journey that celebrates the heartwarming flavors of chicken and dumplings, offering a taste of Southern tradition and culinary delight. Whether you prefer classic recipes or innovative variations, this article has something for every palate, ensuring a satisfying and memorable dining experience.

Let's cook with our recipes!

MRS. CRIBBS'S CHICKEN AND DUMPLINGS



Mrs. Cribbs's Chicken and Dumplings image

This is a "simple ingredients make the best meals" dish. She uses dark meat because of their moistness and extra flavor, and the cooking methods are what makes all of them shine. The dumplings - Amish style or flat, not the rising kind - have to freeze for at least 4 hours so plan ahead. Its a great dish to get ready the day before then just put together the final cooking and serve in minutes. Its a simple dish, i only put the 45 min for prep because of the dumplings (does not include freezing time).

Provided by MarraMamba

Categories     Stew

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 7

3 lbs chicken legs
5 carrots (2 cut into large chunks, 3 thinly sliced on the diagonal)
2 celery ribs (1 cut into large chunks, 1 thinly sliced on the diagonal)
2 medium onions, coarsely chopped
6 cups water
2 1/4 cups all-purpose flour
salt & freshly ground black pepper

Steps:

  • In a large saucepan, combine the chicken legs with the large chunks of carrot and celery, half of the chopped onions and the water. Simmer over moderate heat until the chicken legs are cooked through, about 15 minutes. Transfer the chicken to a plate. Let cool slightly, then remove the meat from the bones and let cool. Strain the chicken broth and discard the vegetables.
  • In a medium bowl, combine the flour with 1 cup of the chicken broth, adding a little of the fat from the broth; stir to form a stiff dough. Turn the dough out onto a lightly floured board and knead until smooth. Wrap the dumpling dough in plastic wrap and let rest at room temperature for 30 minutes.
  • 3.Cut the dough into quarters. Working with 1 piece at a time, roll out the dough a scant 1/4 inch thick on a very lightly floured work surface. Cut the dough into 3-inch-wide strips and transfer to a sheet of wax paper. Working on the paper, cut each strip crosswise into 1-inch-thick dumplings and transfer the paper to a baking sheet; do not separate the dumplings. Repeat with the remaining dough, stacking each layer on the baking sheet. Freeze the dumplings until solid, at least 4 hours and preferably overnight.
  • In a large enameled cast-iron casserole, combine the sliced carrots and celery and the remaining chopped onion with 4 cups of the broth and bring to a boil. Season well with salt and pepper and cook until the vegetables are just tender, 7 to 8 minutes. Add the cooked chicken and return to a boil.
  • Separate the frozen dumplings and add them to the simmering broth a few at a time, submerging them in the broth. Bring the broth to a simmer and cook until the dumplings are tender, about 15 minutes; tuck the dumplings into the broth occasionally.
  • Spoon the chicken and dumplings into bowls and serve.
  • MAKE AHEAD The recipe can be prepared through Step 3 up to 3 days ahead. Refrigerate the broth and the chicken; keep the dumplings frozen.

CHICKEN AND DUMPLINGS IV



Chicken and Dumplings IV image

The best dumplings are made with baking mix! I've never written down a recipe before so please use your own judgment on the thickening. My husband's mother always did the milk and flour balls in the chicken, he liked mine much better and always asks me to make it. He also loves it when I add more water and rice!

Provided by Carri

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8

6 skinless, boneless chicken breast halves
6 cups water
1 tablespoon butter
salt and pepper to taste
2 cups all-purpose baking mix
⅔ cup milk
½ cup all-purpose flour
½ cup cold water

Steps:

  • In a large pot over medium heat, simmer chicken in 6 cups water until no longer pink. Remove chicken, cool and shred.
  • Return shredded chicken to pot and stir in butter, salt and pepper. Cook until chicken reaches desired tenderness, 15 to 60 minutes.
  • In a bowl, stir together baking mix and milk until smooth. In a separate bowl, stir together flour and 1/2 cup cold water until smooth. Stir flour mixture into soup; bring soup to a rolling boil.
  • Drop baking mix mixture by tablespoonfuls into the boiling water, neatly around the chicken. Reduce heat to a simmer and cook, uncovered, 10 minutes. Then cover and cook 10 minutes more. (Sneak a spatula under the dumplings to prevent chicken from sticking to the bottom of the pot.) Serve hot.

Nutrition Facts : Calories 361.5 calories, Carbohydrate 33.9 g, Cholesterol 75.7 mg, Fat 10.1 g, Fiber 1 g, Protein 32.1 g, SaturatedFat 3.6 g, Sodium 605.5 mg, Sugar 2 g

THE BEST CHICKEN & DUMPLINGS



The Best Chicken & Dumplings image

Homemade chicken and dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat again and again. -Erika Monroe-Williams, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h35m

Yield 8 servings (3 quarts).

Number Of Ingredients 25

3/4 cup all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 broiler/fryer chicken (about 3 pounds), cut up
2 tablespoons canola oil
1 large onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
3 garlic cloves, minced
6 cups chicken stock
1/2 cup white wine or apple cider
2 teaspoons sugar
2 bay leaves
5 whole peppercorns
DUMPLINGS:
1-1/3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
2/3 cup 2% milk
1 tablespoon butter, melted
SOUP:
1/2 cup heavy whipping cream
2 teaspoons minced fresh parsley
2 teaspoons minced fresh thyme
Additional salt and pepper to taste

Steps:

  • In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

Nutrition Facts : Calories 470 calories, Fat 24g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 892mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein.

HEARTY CHICKEN AND DUMPLINGS SOUTHERN STYLE EASY!!



Hearty Chicken and Dumplings southern style EASY!! image

I use thighs in place of breasts simply because I love the texture and flavor of the thighs over the breast. You can use whatever chicken you'd like though. This recipe is a family fave and hopefully it will be yours too! Very simple, quick and hearty!

Provided by Kristi Martin

Categories     Chicken

Time 1h45m

Number Of Ingredients 6

8 boneless skinless chicken thighs
1 pkg mary b's frozen dumplings
2-3 c chicken broth or water
1-2 each tsp salt and pepper
1 can(s) cream of chicken soup
2 pkg chicken gravy mix

Steps:

  • 1. {Be sure to clean the chicken well and remove any extra fat before cooking.} This step is how to cook your chicken with a pressure cooker. If you don't have a pressure cooker or don't want to use one, a regular soup pot will work fine. See below for cooking the chicken in a soup pot. OH! And be sure to read all of these steps before getting started please! If you are using a pressure cooker {which I prefer}, add the chicken and season it the way you like. Add in enough water to just cover the chicken and place your lid and make sure it's secure. Turn your stove on high and bring your cooker to a good steam and reduce heat to medium-medium low and cook for 15 minutes max. The pressure regulator should be rocking steadily. After 15 minutes, remove from heat and allow the cooker to cool--this can take about 30 minutes. If you are pressed for time, you can run cold water along the top and one side of pot to cool. If you have a new-er cooker, you should have a safety release that will drop when the steam is out. DO NOT open the lid until all of the steam has been released. Remove the chicken and place into a casserole dish with a lid to maintain heat until next step.
  • 2. If you are using a soup pot, doing the same as step 1, add enough water to cover your chicken and add 1 cup more. Bring to a boil and reduce heat to simmer. Simmer for approximately 20-30 minutes or until no longer pink and juices run clear and internal temp is 170º Remove cooked chicken to a covered dish and see step 3!
  • 3. Okay, now that you have your chicken cooked and is now inside a covered dish...and this is the really hard part--trying NOT to eat it all before you are finished cooking! **A slight interruption for a very important announcement--I don't use the pressure cooker after the chicken is cooked. I use a non-stick soup pot to fix the rest of the meal so that the dumplings won't stick. (I found out the hard way on this step--a HUGE mess to clean up!) Now, back to your regularly scheduled program, er recipe; in your soup pot either pour in your liquid from the cooker or if you used the soup pot, just leave it there and bring the liquid back to a boil. You should have at least 2 cups in the pot, if you don't have at least that much, add in enough chicken broth to make it 2 cups. Dump in your can of soup and both packages of chicken gravy. (You may be wondering why 2 packages...? Because one would be very lonely and also because two gives it the awesome flavor that will make you very happy. So trust me, you won't be unhappy!!!) Stir with a whisk until completely combined. If it looks too thick, you can add some water or more broth until it appears to be more soupy rather than gravy-like.
  • 4. [NOTE: DO NOT TAKE the dumplings out of the freezer until you are ready to use them! Otherwise they thaw out and become a doughy mess and are IMPOSSIBLE to pull apart! {insert eye roll} PS: I use a butter knife to separate the dumplings] Once you have a nice soupy consistency in your pot, begin dropping in your Mary B's frozen dumpling strips one at a time and breaking each one into threes. Now, I use a whole package in my recipe but that's only because I am feeding a troop who love dumplings. If you'd rather not have so much dumpling, you can scale back on them and only use half of the package. It's all up to you! Once you have used all of the dumplings you plan to use, check the sauce. If it looks too thick or not enough, you can add more broth or water to the pot. Just don't add too much, you want it to be a good balance of sauce, dumplings and chicken. At this point, I like to add more salt to the pot since the dumplings are very bland. If I had to measure--which I don't, but if I did, then it would be approximately around 1 tablespoon give or take. Allow to boil for about 5 more minutes and then reduce the heat to low and allow to simmer for about 45 minutes. This is the part where you'll be happy that your chicken is in a covered dish! Why didn't I fix the chicken while the dumplings are cooking you ask? Because the broth from the chicken wouldn't be cooking the dumplings silly!
  • 5. Once you have finished cooking the dumplings, you can now add in the chicken. Stir well and let the chicken just fall apart. It should be stringy looking. I like to do a taste test at this point to check for seasoning to see if I should add anymore salt and/or pepper. Allow to simmer another 10 minutes or so and serve! I don't serve my dumplings over anything but I know some people like to serve it over rice. Whatever floats your boat!! Enjoy and share this with your friends, family and even your foes...you may gain a newfound friendship!

SUPER SIMPLE CHICKEN AND DUMPLINGS



Super Simple Chicken and Dumplings image

This recipe is a favorite for my daughter and myself! It's a super easy one so I don't mind fixing it anytime especially since my daughter could eat the whole pot by herself! She prefers just the dumplings so I double them but you can do it as you wish! Enjoy!

Provided by NURSNMOM

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 5

1 whole chicken
1 (8 ounce) package frozen dumplings (not sure how many oz it is but it's the regular package)
1 (10 1/2 ounce) can cream of chicken soup
salt and pepper (to taste)
1 (14 ounce) can chicken broth (may or may not need)

Steps:

  • Cook whole chicken in large pot full of water until done. Remove chicken from pot and debone. Save broth from chicken and add soup. Return broth and soup to a boil, then add frozen dumplings. We use Mary B's open Kettle dumplings. They are often found in the frozen food section near the other frozen breads. We use two packages of dumplings and often have to add more broth because of it. Just watch and add as desired for your preference of thickness. Boil as directed on package (I think it's 45 minutes) then add chicken back. Cook just long enough to warm chicken back up. Be careful because once chicken is added dumplings will easily stick.

Tips:

  • Use a large pot: This recipe makes a lot of chicken and dumplings, so make sure you have a pot that's big enough to hold it all.
  • Don't overcrowd the pot: When you're adding the dumplings to the pot, make sure you don't overcrowd it. Otherwise, they won't cook evenly.
  • Cook the dumplings until they're fluffy: The dumplings are done when they're fluffy and cooked through. You can check this by inserting a toothpick into the center of a dumpling. If it comes out clean, the dumpling is done.
  • Serve the chicken and dumplings hot: Chicken and dumplings are best served hot. You can ladle them into bowls and top them with some of the broth from the pot.

Conclusion:

Mrs. Cribb's Chicken and Dumplings is a classic comfort food recipe that's easy to make and always a hit. With its flavorful broth, tender chicken, and fluffy dumplings, this dish is sure to warm your soul on a cold day. So next time you're looking for a satisfying and delicious meal, give this recipe a try. You won't be disappointed!

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