Chicken & Dumplings

The Ultimate Harbor Town Comfort: Slow-Cooker Chicken & Dumplings

From the Kitchen of Cordelia Market

If you’ve lived in Memphis long enough, you know January is a bit of a meteorological rollercoaster. One day, we’re basking in a 65-degree "false spring," and the next, a damp chill blows in off the Mississippi that settles right in your bones. When those temperatures take a sudden dive, there is only one remedy: a heavy pot simmering on the stove. This isn’t just a recipe; it’s a bowl of pure, unadulterated comfort designed to ground you, no matter what the Bluff City weather is doing outside.

At Cordelia’s, we believe the best Chicken & Dumplings starts at the butcher counter. By using bone-in thighs, we create a rich, golden velvet broth that provides the kind of deep, hearty warmth you simply can’t get from a carton.

Set the Stage

The beauty of this version is that it uses a Crockpot (Slow Cooker) to do the heavy lifting while you go about your day. To get started, clear off your cutting board and gather your chef's knife. You’ll also need a large mixing bowl and a whisk for the dumplings later on.

The Market Basket

Everything you need is waiting for you in our aisles:

• Chicken

  2.2–2.5 lbs Bone-in, Skin-on Thighs

• Vegetables

  Organic Carrots, Celery, & Onion

• Dairy

  Whole Milk or Heavy Cream

• The Dumplings

  Martha White All-Purpose or Gold Medal All-Purpose Flour

• Fresh Herbs

  Thyme and Flat-leaf Parsley

In the Kitchen

1. The Prep

Use your chef's knife to dice your carrots, celery, and onion. Place them in the bottom of your Crockpot. Season your 2.2–2.5 lbs of chicken thighs with salt and pepper.

• Pro-Tip: For extra flavor, sear the chicken in a pan on the stove for 3 minutes per side before adding it to the Crockpot!

2. The Slow Simmer

Place the chicken on top of the vegetables. Add your herbs and enough chicken stock to just cover the meat. Set your slow cooker to Low for 6–7 hours (or High for 3–4 hours).

3. Shred and Cream

Once the timer is up, use tongs to remove the chicken to a plate. Discard the bones and skin, shred the meat with two forks, and return it to the pot. Stir in a splash of heavy cream using a large spoon.

4. The "Cloud" Dumplings

In your mixing bowl, whisk together 2 cups of Martha White or Gold Medal All-Purpose Flour, 1 tbsp baking powder, and a pinch of salt. Cut in 4 tbsp of cold butter using a pastry cutter (or two forks) until it looks like crumbs. Stir in ¾ cup milk until a shaggy dough forms.

5. The Finish

Turn your Crockpot to High. Drop golf-ball-sized dollops of dough onto the surface of the broth. Cover the lid and do not peek! Let them steam for 60–90 minutes until the dumplings are puffed and cooked through.

Expert Pairing Notes

Elevate your cozy night in with these market favorites:

• The Wine: A buttery Chardonnay cuts through the creaminess perfectly. Check our selection of wines right across from our butcher section to find the perfect pairing.

• The Crunch: Pick up a bunch of our fresh radishes or a light arugula salad from the produce section to provide a peppery contrast to the rich stew.

• The Shortcut: If you're starting this late in the day, grab a pre-roasted Rotisserie Chicken from our deli, shred it, and skip straight to the dumpling step! Remember, from 5-6 pm every day, we have a happy hour on our Rotisserie Chicken!

Show us your stovetop!

Tag @cordeliasmarket in your cooking photos. We love seeing what’s cooking in your kitchens. #Cordeliasmarket #HarborTownEats