These dumplings are cooked in a mild broth and are served with chicken and gravy at church dinners. The old fashioned dish reminds many of us of simpler days growing up on the farm.

Chicken with Slippery Dumplings is a beloved dish that has its roots in the Pennsylvania Dutch culinary tradition. This hearty and comforting recipe features tender chicken cooked in a flavorful broth, accompanied by square-shaped “slippery” dumplings. The dumplings, made from a simple dough, are cooked in the simmering broth, soaking up all the delicious flavors. This dish has become a cherished comfort food, perfect for warming the soul on cold days and bringing loved ones together around the table.

The origins of Chicken with Slippery Dumplings can be traced back to the Pennsylvania Dutch community, known for their hearty and practical cuisine. The dish was born out of the desire to create a satisfying meal using simple ingredients. The Pennsylvania Dutch settlers adapted their traditional dumpling recipes, making them square-shaped and giving them the unique name “slippery” dumplings.

Slippery dumplings are made by rolling out the dough and cutting it into squares instead of the more traditional round shape. This technique allows the dumplings to absorb the flavors of the simmering broth, creating a rich and comforting texture. The dish quickly gained popularity within the Pennsylvania Dutch community and has since spread to other regions, becoming a favorite in homes across the country.

Today, Chicken with Slippery Dumplings is cherished for its nostalgic appeal and ability to bring people together. It is often enjoyed during family gatherings, holiday meals, and special occasions. The simple yet satisfying combination of tender chicken, flavorful broth, and slippery dumplings evokes feelings of warmth, love, and home.

PREP: 30 MIN. + RESTING

COOK: 20 MIN.

MAKES: 8 SERVINGS

INGREDIENTS

• 1 stewing chicken (about 5 pounds), cut up
• 4 celery ribs, chopped
• 1 medium onion, chopped
• 4 medium carrots, coarsely chopped
• 1 tablespoon chicken bouillon granules

FOR DUMPLINGS:

• 3 cups all-purpose flour
• 1 teaspoon salt (optional)
• ½ teaspoon baking powder
• Minced fresh parsley (optional)

INSTRUCTIONS

1. Prepare the chicken and broth:
   • Place the chicken, celery, and onion in a Dutch oven.
   • Cover with water and bring to a boil.
   • Reduce heat, cover, and simmer until the chicken is tender.
   • Remove the chicken pieces and keep them warm.
   • Skim any excess fat from the pan juices and add water to measure 3 quarts.
   • Set aside 1½ cups of broth for the dumplings and allow it to cool.
   • Return the remaining broth to the Dutch oven and add the chopped carrots and chicken bouillon granules.
2. Prepare the dumpling dough:
   • In a bowl, combine the flour, salt (optional), and baking powder.
   • Gradually add enough of the reserved broth (1½ cups) to form a stiff dough.
   • Divide the dough into thirds and cover, allowing it to rest for 10-15 minutes.
3. Cook the dumplings:
   • Meanwhile, bring the remaining broth in the Dutch oven to a simmer.
   • Roll each portion of the dumpling dough to ⅛-inch thickness.
   • Cut the dough into 2-inch squares.
   • Drop the dumplings one at a time into the simmering broth.
   • Cover the Dutch oven and cook the dumplings for 5-7 minutes, stirring occasionally.
4. Serve and enjoy:
   • Serve the slippery chicken and dumplings immediately, accompanied by the cooked chicken pieces.
   • Sprinkle with minced fresh parsley, if desired, for added flavor and presentation.