Chicken and Slippery Dumplings

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Quick Bite

A comfort dish featuring flat, noodle-like dough squares poached in rich chicken broth rather than fluffy, biscuit-style dumplings. The dish, often called “slickers” or “chicken pot pie” in the region, is known for its thin, tender, smooth dumplings and is especially popular in Sussex County.

History

Slippery dumplings are a traditional comfort food in Delaware, especially tied to the rural and coastal communities of the Delmarva Peninsula.

The dish traces back to early European settlers, primarily English and Pennsylvania Dutch, who brought simple dumpling recipes made from flour, water, and sometimes eggs. These dumplings were an economical way to stretch meals and make use of available ingredients.

In Delaware, they became closely associated with chicken stew, where flat, hand-rolled strips of dough were simmered in broth. Unlike fluffy drop dumplings, Delaware’s version is known as “slippery” because of its smooth, silky texture after cooking.

The dumplings absorb the rich chicken broth while remaining tender and slightly dense. Over time, chicken and slippery dumplings became a staple at family gatherings, church dinners, and community events throughout Delaware.

Today, it remains a beloved regional dish, valued for its simplicity, heritage, and deep connection to home-style cooking traditions.

Fun Facts

• Unlike drop dumplings found elsewhere, Delaware’s version is rolled thin and cut into strips or squares.
• The dumplings are more like rustic pasta than fluffy biscuits.
• Traditionally, the dish uses simple ingredients: chicken, broth, flour, and pantry staples.
• The broth naturally thickens as the dumplings cook.
• Like many comfort dishes, the flavor often deepens overnight, making leftovers especially good.

Where to Try

Doyle’s Restaurant Selbyville, Delaware

Southern Grill Seaford, Delaware

Aunt Mary’s Soul Food Kitchen Dover, Delaware

Recipe

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Chicken and Slippery Dumplings Servings: 6–8 Prep: 25 minutes Cook: 1½–2 hours Difficulty: Medium Style: Delaware Comfort Food

Ingredients

For the chicken and broth

• 1 whole chicken, 3–4 lbs, or 3–4 lbs bone-in chicken thighs or legs
• 8 cups water
• 1 onion, quartered
• 2 celery stalks, chopped
• 2 carrots, chopped
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 bay leaf

For the slippery dumplings

• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons butter
• ¾ cup milk, or water

Instructions

1. Make the broth: Place chicken, water, onion, celery, carrots, salt, pepper, and bay leaf in a large pot.
2. Bring to a boil, then reduce heat and simmer for 60–75 minutes, until chicken is tender.
3. Shred the chicken: Remove chicken from the pot and let cool slightly.
4. Discard skin and bones, then shred the meat into bite-sized pieces.
5. Strain broth if you want it smoother.
6. Return the broth to the pot along with the shredded chicken.
7. Prepare the dumplings: In a bowl, mix flour and salt.
8. Cut in butter until crumbly.
9. Add milk or water and stir until a soft dough forms.
10. Roll and cut slippery style: Roll dough out on a floured surface to about ⅛-inch thick.
11. Cut into strips or squares, about 1–2 inches wide.
12. Cook the dumplings: Bring broth to a gentle boil.
13. Drop dumplings in a few at a time, stirring gently so they do not stick.
14. Reduce heat and simmer uncovered for 20–30 minutes, until dumplings are tender.
15. Finish and serve: Taste and adjust seasoning.
16. The broth will naturally thicken as the dumplings cook.
17. Serve hot.

Serving note: For the most traditional Delaware texture, roll the dumplings thin. They should be smooth and tender, not fluffy like biscuit dumplings.

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