This hearty Dutch oven chicken and dumplings recipe is made with tender chicken thighs, a rich, creamy broth, and pillowy dumplings. It's comforting cold weather camping food to make over the campfire or on your camp stove.
Recipe at a Glance: Chicken and Dumplings
- DETAILS
- Total Time: 1 hour 45 minutes
- Preparation method: Dutch oven cooking
- HIGHLIGHTS
- This campfire chicken and dumplings is a comforting cool weather camping meal made with tender chicken thighs in a creamy broth that's topped with pillowy dumplings.
- You can make this hearty meal over the campfire, on your camp stove, or at home on your stovetop.
- This recipe makes a big batch, and the leftovers store and reheat well.
From Dutch oven chili to hearty cowboy stew to cozy chicken noodle soup, cold weather camping food is meant to be comforting, satisfying, and delicious. This chicken and dumplings recipe doesn't disappoint on any of those counts. It takes a some time to make, but most of it is hands-off, and the reward is a big bowl of creamy chicken stew, topped with soft homemade dumplings. It's 100% worth the effort.
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Ingredients and Substitutions
- Boneless, skinless chicken thighs--I use boneless chicken thighs here because they're a little fattier and more flavorful than breasts. They're also less likely to dry out if you end up simmering your stew for a few extra minutes.
- Sour cream--This adds some extra fat to the dumplings, since they don't use butter. I recommend using full fat sour cream.
- Chicken broth--I tested this using regular chicken broth. If you use low sodium or unsalted, you may need to add extra salt to your finished dish.
How to Make Campfire Chicken and Dumplings
1. Sauté the carrots, onion, and celery in oil until softened.
2. Add the flour and spices and toast for 1 minute.
3. Pour in broth and milk and bring to a simmer. Cook until slightly thickened.
4. Whisk the flour, baking powder, and salt together. Stir in the milk and sour cream.
5. Add the chicken to the pot. Scoop tablespoons of the dumpling mixture over the top.
6. Cover and simmer gently until the dumplings are cooked through.
Storage
Store leftover chicken and dumplings in a sealed container in your fridge or cooler for up to 4 days. To reheat, scoop the chicken and dumplings into a large pot or Dutch oven and set over medium-low heat until warmed through.
Tips and Troubleshooting
- To get ahead, combine your spices in a small jar or bag and combine your dry dumpling ingredients before heading out to camp.
- Keep your chicken and dumpling mixture at a low simmer while it cooks, but avoid having it boil as this can cause the liquid to separate. If this happens, it's still safe to eat.
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Recipe
Dutch Oven Chicken and Dumplings
Equipment
Ingredients
For the chicken stew
- 2 tablespoons vegetable oil
- 2 medium carrots diced
- 2 stalks celery diced
- 1 medium onion diced
- 1 clove garlic minced
- ⅓ cup all-purpose flour
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 4 cups chicken broth
- 2 cups milk
- 1 ½ pounds (680 g) boneless skinless chicken thighs cut into bite-size pieces
For the dumplings
- 1 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- ½ cup sour cream
Instructions
Make the chicken stew
- Prepare a campfire and set your Dutch oven on a grate 5 to 6 inches above the flame. Alternatively, set your Dutch oven on a camp stove over medium heat.
- Add the oil and let warm for about 2 minutes.
- Stir in the carrots, celery, and onion and cook until softened, about 20 minutes. (This may take less time on a camp stove.) Add the garlic and cook for 1 minute.
- Sprinkle the flour, sage, thyme, parsley, salt, and pepper over the vegetables and cook for 1 minute.
- Pour in the chicken broth and milk and bring to a gentle simmer. Cook until slightly thickened, 5 to 10 minutes. While the liquid is heating, make the dumplings.
Make the dumplings
- In a medium bowl, combine the flour, baking powder, and salt. Stir in the milk and sour cream, folding gently until no dry patches remain.
- Add the chicken to the simmering liquid. Scoop tablespoons of the dumpling mixture on top of the liquid in a single layer.
- Cover and cook until the chicken is cooked through and the dumplings are tender, 15 to 20 minutes. Remove from the heat and let it cool for 5 to 10 minutes before serving.
Notes
- Get ahead--Combine your spices in a small jar or bag and combine your dry dumpling ingredients before heading out to camp.
- Simmer, don't boil--Keep your chicken and dumpling mixture at a low simmer while it cooks, but avoid having it boil as this can cause the liquid to separate.
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