Delaware-style chicken and dumplings, known locally as “slipperies,” hits different than anything you’ve tried before.
Flat dumplings. Not fluffy biscuit-style ones.
These Mid-Atlantic beauties are rolled thin, cut into strips, and dropped into bubbling chicken broth where they turn silky and slippery (hence the name). The texture is closer to thick egg noodles than Southern-style dumplings, and honestly? Once you try them, you might never go back.
I stumbled into this recipe at a church potluck in Dover, and the grandmother who made them refused to call them dumplings. “These are slipperies, honey,” she corrected me, ladling another generous serving into my bowl.
She was right to be specific.
What Makes Delaware-Style Chicken and Dumplings Different?
| Aspect | Delaware Style | Southern Style |
|---|---|---|
| Dumpling Texture | Flat, slippery, noodle-like | Fluffy, biscuit-like, pillowy |
| Cooking Method | Simmered in broth | Dropped on top of stew |
| Thickness | ⅛ inch thin | 1+ inch thick |
| Broth Consistency | Rich and slightly thickened | Thick and gravy-like |
| Regional Origin | Mid-Atlantic (Delaware, Maryland) | Southern United States |
The flat dumplings release starch as they cook, naturally thickening the broth without adding flour or cream. They soak up flavor like nobody’s business and create this incredible texture that’s both tender and toothsome.
Local Wisdom: “Real Delaware chicken and dumplings should slide right off your spoon. If they don’t, they’re too thick.” – Mary Patterson, 4th generation Delaware cook
What You’ll Need
For the Chicken Base
- 3 pounds bone-in, skin-on chicken thighs
- 8 cups low-sodium chicken broth
- 2 medium yellow onions, diced
- 3 large carrots, peeled and cut into 1-inch pieces
- 3 celery ribs, cut into 1-inch pieces
- 3 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 3 tablespoons unsalted butter
For the Delaware-Style Dumplings
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 4 tablespoons cold unsalted butter, cut into small pieces
- 1 cup whole milk
- 2 large eggs
For Finishing
- ½ cup heavy cream
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Pro Tips
Roll them paper-thin.
Your dumplings should be about ⅛ inch thick, maybe thinner. If they’re too thick, they won’t have that signature slippery texture. Think pasta dough, not biscuit dough.
Let the dough rest.
After mixing, wrap the dough and let it chill for 30 minutes minimum. This relaxes the gluten and prevents shrinkage when you roll it out. Skip this step and you’ll be fighting with dough that snaps back like a rubber band.
Bone-in chicken is non-negotiable.
The bones create a richer broth with more body. Chicken thighs stay juicy and add fat that makes the whole dish taste better. You can remove the skin before serving if you want, but cook with it on.
Cut irregular shapes.
Perfect rectangles aren’t the goal. Random shapes mean some pieces cook faster and stay chewier while others get silky-soft. That variety is what makes each spoonful interesting.
Keep it at a simmer.
When you add the dumplings, reduce the heat to medium-low. A rolling boil will tear them apart and make them gummy instead of tender.
Tools You’ll Need
- Large Dutch oven or stockpot (6+ quarts)
- Rolling pin
- Sharp knife or pizza cutter
- Large mixing bowl
- Whisk
- Wooden spoon
- Measuring cups and spoons
- Cutting board
- Plastic wrap
How to Make Delaware-Style Chicken and Dumplings
Step 1: Build the Chicken Base
Melt butter in your Dutch oven over medium-high heat.
Toss in the onions, carrots, and celery. Let them cook for 5 minutes until the onions turn translucent and start smelling sweet.
Add the garlic. Stir for 1 minute until fragrant.
Pour in all the chicken broth. Add chicken thighs, bay leaves, thyme, salt, and pepper. Crank the heat until it boils, then drop it to medium-low.
Let this simmer for 45 minutes. The chicken should be falling-off-the-bone tender.
Step 2: Prep the Chicken
Pull out the chicken thighs with tongs. Set them on a cutting board to cool for 10 minutes.
While they’re cooling, skim any foam or excess fat off the broth if you’re feeling particular about it. (I usually leave it for extra richness.)
Once cool enough to handle, pull off the skin and strip the meat from the bones. Shred into bite-sized pieces. Set aside.
Step 3: Make the Dumpling Dough
Whisk together flour, baking powder, and salt in a large bowl.
Drop in the cold butter pieces. Use your fingers to rub the butter into the flour until it looks like coarse sand. Little pea-sized butter bits are fine.
In a separate bowl, whisk the milk and eggs together until smooth.
Pour the wet ingredients into the flour mixture. Stir with a wooden spoon until a shaggy dough forms. It’ll look messy.
Turn it out onto a floured surface. Knead 3-4 times just until it comes together.
Don’t overwork it or your dumplings will be tough.
Wrap in plastic wrap. Let it rest for 30 minutes at room temperature.
Step 4: Roll and Cut the Slipperies
After resting, divide the dough into 3 equal pieces.
Work with one piece at a time. Keep the others covered so they don’t dry out.
On a well-floured surface, roll the dough until it’s about ⅛ inch thick. Seriously thin.
Use a sharp knife or pizza cutter to cut the dough into rough strips about 1 inch wide and 3 inches long. They don’t need to be perfect or uniform.
Dust the cut dumplings lightly with flour to prevent sticking.
Step 5: Cook the Delaware-Style Dumplings
Bring the broth back to a gentle simmer over medium heat.
Fish out the bay leaves and toss them.
Drop the dumplings into the simmering broth one at a time. Stir gently after every 5-6 additions to keep them from clumping together.
Once all the dumplings are in, let them cook for 15-20 minutes. They’ll puff up slightly and turn from opaque to translucent around the edges.
Step 6: Bring It All Together
Stir the shredded chicken back into the pot.
Pour in the heavy cream. Let everything simmer together for 5 minutes so the flavors marry.
Taste and adjust salt and pepper. Delaware-style chicken and dumplings should be well-seasoned but not salty.
Stir in fresh parsley right before serving.
Ladle into bowls and serve hot.
Substitutions and Variations
Chicken options: Bone-in chicken breasts work if you prefer white meat, but thighs are juicier. A whole chicken cut into pieces also works beautifully.
Flour alternatives: Use a 1:1 gluten-free flour blend for gluten-free slipperies. The texture changes slightly but they still work.
Dairy-free version: Swap butter for vegan butter or olive oil. Use unsweetened almond milk or oat milk instead of dairy milk. Replace heavy cream with full-fat coconut milk.
Vegetable additions: Frozen peas, green beans, or corn are excellent stirred in during the last 5 minutes. Fresh spinach wilts beautifully in the hot broth.
Herb swaps: Fresh thyme instead of dried makes a huge difference. A tablespoon of fresh sage adds earthy depth. Some people love adding a bay leaf or two.
Richer version: Add a can of cream of chicken soup to the broth for extra thickness. Not traditional but undeniably delicious.
Make-Ahead Tips
The dumpling dough keeps in the fridge for 24 hours wrapped tightly in plastic. Let it sit at room temperature for 15 minutes before rolling.
Cook the chicken and vegetables a day ahead. Store the broth and shredded chicken separately in the fridge. Reheat the broth and make fresh dumplings when you’re ready to serve.
Rolled and cut dumplings freeze beautifully. Lay them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag. Drop them straight from frozen into simmering broth. Add 5 extra minutes to the cooking time.
Nutritional Information
| Per Serving | Amount |
|---|---|
| Calories | 485 |
| Protein | 32g |
| Carbohydrates | 38g |
| Fat | 22g |
| Fiber | 2g |
| Sodium | 780mg |
Based on 6 servings
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days.
The dumplings will soak up broth as they sit. When reheating, add a splash of chicken broth or water to loosen everything up. Heat gently on the stovetop over medium-low, stirring occasionally.
Freezing works but changes the texture slightly. The dumplings get softer and less toothsome. If you’re planning to freeze, undercook the dumplings by 5 minutes.
Cool completely before transferring to freezer-safe containers. Keeps for 3 months. Thaw overnight in the fridge before reheating.
Pairing Suggestions
Delaware-style chicken and dumplings is a complete meal, but these sides make it even better:
- Crusty bread – Perfect for soaking up extra broth
- Simple green salad – Cuts through the richness
- Pickled vegetables – Adds bright acidity
- Cornbread – A slightly sweet contrast
- Coleslaw – Classic Mid-Atlantic pairing
For drinks, iced tea is traditional. A crisp white wine like Sauvignon Blanc also works if you’re feeling fancy.
FAQ
What makes Delaware-style chicken and dumplings different from Southern-style?
Delaware-style uses flat, slippery dumplings that are rolled thin and cut into strips. Southern-style uses fluffy, biscuit-like dumplings that float on top. The texture and cooking method are completely different.
Can I use rotisserie chicken?
You can, but you’ll sacrifice flavor. The bone-in chicken creates the rich broth that makes this dish special. If you must use rotisserie chicken, start with high-quality chicken stock and add an extra tablespoon of butter.
Why are my dumplings tough?
You either overworked the dough, didn’t let it rest, or rolled them too thick. Handle the dough gently and make sure you’re rolling to ⅛ inch thickness.
Can I cook the dumplings separately?
Technically yes, but don’t. The dumplings release starch into the broth as they cook, which naturally thickens it and adds body. Cooking them separately means losing that texture.
How do I prevent sticking?
Make sure your broth is at a gentle simmer before adding dumplings. Stir them occasionally, especially in the first few minutes. Dust the cut dumplings lightly with flour before adding them.
Can I add vegetables?
Absolutely. Peas, green beans, corn, or fresh spinach all work. Add them in the last 5 minutes of cooking so they don’t get mushy.
What if I don’t have a Dutch oven?
Any large pot or stockpot works. You need at least 6 quarts of capacity to fit everything comfortably.
Common Mistakes to Avoid
❌ Rolling dumplings too thick – They need to be thin to get that signature slippery texture
❌ Boiling instead of simmering – High heat tears the dumplings apart
❌ Skipping the resting time – The dough needs to relax or it’ll shrink and be tough
❌ Using boneless chicken – You miss out on the rich, flavorful broth
❌ Adding all the dumplings at once – They’ll stick together in a big clump
Wrapping Up
Delaware-style chicken and dumplings isn’t the prettiest dish you’ll ever make.
It won’t photograph like those Southern versions with fluffy dumplings piled high.
But after that first bite? When those slippery dumplings slide across your tongue and soak up all that rich, chicken-y broth? You’ll understand why people in Delaware have been making it this way for generations.
This is comfort food that actually comforts. Simple ingredients, straightforward technique, and flavors that taste like someone’s grandmother has been making this for Sunday dinner since 1952.
Make a big pot this weekend. Serve it with crusty bread. Watch everyone go quiet as they eat.
Then come back and tell me what you thought. Did the flat dumplings surprise you? Did you add extra vegetables? I want to hear all about your Delaware-style chicken and dumplings experience in the comments below 👇
