Ingredients
Scale
- 2 cups water
- 1 small whole chicken
- 1 tsp poultry seasoning
- 1/2 tsp kosher salt
- Fresh ground pepper
- 2 cups all purpose flour
- 3 Tbsp shortening
- 1/2 cup buttermilk
- 2–3 tsp Better Than Bouillon Chicken Base
Instructions
Instant Pot Instructions:
- Pour water into bottom of Instant Pot. Place a trivet in bottom of Instant Pot.
- Remove the giblets and innards from the inside of the chicken cavity. Rinse off the chicken and pat dry with a paper towel. Weigh the chicken (this will let you know how long to cook it). Sprinkle the chicken with poultry seasoning, ½ tsp kosher salt and several grinds of fresh cracked pepper.
- Place the chicken, breast side down, on top of the trivet. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 6 minutes per pound of your chicken. My chicken was just over 4 pounds so I set the time for 25 minutes. When time is up let the pot sit for 10-15 minutes and then move valve to venting. Remove the lid. Place the chicken on a cutting board and let rest and cool down. Keep the water in the pot, you’ll use it later.
- Prepare dumplings by combining flour and shortening in a mixing bowl. Cut the shortening in well with a pastry blender. Add in buttermilk and stir with a spoon or your hands just until it comes together. Don’t overmix.
- Place the dough on the counter and press flat with the palms of your hands. Use a butter knife or a pizza cutter to slice dough into 1 inch squares.
- Turn Instant Pot to saute (LESS) setting. Drop one square at a time into the water. Continue this until all of the dough is used. Let the dumplings simmer in the liquid for 10-15 minutes.
- While dumplings are simmering remove the chicken from the bones. Add the chicken into the Instant Pot. Stir the Better than Bouillon, to taste, into the pot. This gives a lot of yummy flavor! Salt and pepper to taste.
- Scoop into bowls and serve.
Slow Cooker Instructions:
- Pour water into bottom of slow cooker.
- Remove the giblets and neck from the inside of the chicken cavity. Rinse off the chicken and pat dry with a paper towel. Sprinkle the chicken with poultry seasoning, ½ tsp kosher salt and several grinds of fresh cracked pepper.
- Place the chicken, breast side down, into the slow cooker. Cover and cook on low for 5-6 hours, or until thickest part of chicken reads 165° F.
- Place the chicken on a cutting board and let rest and cool down. Keep the water in the slow cooker, you’ll use it later.
- Prepare dumplings by combining flour and shortening in a mixing bowl. Cut the shortening in well with a pastry blender. Add in buttermilk and stir with a spoon or your hands just until it comes together. Don’t overmix.
- Place the dough on the counter and press flat with the palms of your hands. Use a butter knife or a pizza cutter to slice dough into 1 inch squares.
- Drop one square at a time into the water. Continue this until all of the dough is used. Turn slow cooker to high.
- Remove the chicken from the bones. Add the chicken into the slow cooker. Stir the Better than Bouillon, to taste, into the pot. This gives a lot of yummy flavor! Cover and cook on high for 90 minutes to 2 hours.
- Salt and pepper to taste. Scoop into bowls and serve.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
- Category: Chicken
- Method: Instant Pot or Slow Cooker