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Crack Chicken and Dumplings is a twist to the classic version! #crackchicken #chickenanddumplings #sweetandsavorymeals #chickedfoodrecipes #bestdinners

Crack Chicken and Dumplings

Crack Chicken and Dumplings is a twist to the classic version! Still a hearty comfort food, this recipe will surely be a new favorite of your family!
Course Main Course, Soup
Cuisine American
Keyword Crack Chicken and Dumplings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 648kcal
Author Catalina Castravet


  • 3 tablespoons olive oil
  • 10 slices bacon sliced
  • 3 medium chicken breasts
  • 2 tablespoon butter
  • 1 small yellow onion chopped
  • 5 cloves garlic minced
  • 1 cup frozen sweet peas thawed
  • 1/3 cup all-purpose flour
  • 1 cup heavy cream or light cream
  • 32 oz chicken broth low sodium
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt or to taste
  • 2 tablespoons Ranch seasoning or to taste
  • 1 ½ cups cheddar cheese shredded


  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons butter melted
  • 1/2 cup buttermilk


  • Bacon
  • Green onions


  • Place a large pot or Dutch oven over medium-high heat.
  • Add bacon pieces and cook until crispy, remove from pot and set aside.
  • Discard the fat from the pot, leaving only about 2 tablespoons.
  • Season the chicken with salt and pepper on both sides and add it to the pot. Brown on each side for about 5-7 minutes. The chicken doesn't have to be fully cooked, but nicely browned for extra flavor.
  • Remove chicken from pot and set aside on a plate, cover with foil.
  • Add two tablespoons of butter to the same pot and melt. Add onion, stir and cook for 1 minute. Add minced garlic, stir and cook until softened for about 5 minutes.
  • Add 1/3 of flour and stir to combine. Stir and cook for 1-2 minutes. Add cream little by little and stir very well until combined.
  • Add chicken broth, dried parsley, and basil. Add salt and pepper. Stir to combine.
  • Add back chicken, bring to a boil. Reduce heat to low and simmer covered for 10 minutes.
  • Once the chicken is cooked, transfer the chicken breast to a large bowl, and use forks to shred it.
  • Add ranch seasoning, salt, and pepper to taste.


  • Add flour, salt and baking powder to a medium bowl. Stir to combine.
  • Add melted butter, and using a fork stir it until combined and a crumbly mixture forms.
  • Add buttermilk and stir until fully combined.


  • Add back the shredded chicken.
  • Use a small cookie scoop, about 1 tablespoon in size. Scoop dumplings dough and drop directly into the simmering soup. Place them around the pot, not all in the same place.
  • Once all dumplings have been added, gently press them down so the soup covers them.
  • Add the frozen peas and bacon.
  • Cover with the lid and continue to cook on low heat for about 15 minutes. Gently stir from time to time, to make sure stuff doesn't stick to the bottom of the pot.
  • Add the cheese and gently stir to melt.
  • Once the dumplings are cooked through garnish with fresh parsley and serve.



Calories: 648kcal | Carbohydrates: 33g | Protein: 42g | Fat: 38g | Saturated Fat: 11g | Cholesterol: 109mg | Sodium: 1899mg | Potassium: 1074mg | Fiber: 3g | Sugar: 5g | Vitamin A: 778IU | Vitamin C: 23mg | Calcium: 342mg | Iron: 4mg