Jalapeño Bacon Ranch Chicken and Dumplings

ByMadison Thurman
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Chicken and dumplings have always been my comfort meal. That along with my moms pot roast are tied for first with the coziest meal I can think of. Whenever I came home for dinner in college I always requested chicken and dumplings. There is something to a simple home cooked southern style meal that cannot be beat!

This is a bit of a twist on chicken and dumplings. The ranch gives a savory depth of flavor, the jalapeño gives a subtle spice, and the bacon is self-explanatory, it is perfect on top. These are also super simple to make and are a great one-pan meal to make on a cozy Sunday evening! Serve with cornbread and collard greens if you really want to take it to the next level.

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Why You’ll Love These Chicken and Dumplings

  • Easy. This is so easy with store-bought dumplings.
  • Filling. Cozy and filling, perfect for a rainy Sunday.
  • Nostalgic. You will feel transported back to your grandma’s kitchen with the smell of these wafting in the air.
  • Leftovers. This makes a big pot, reheat the next day on the stove with a splash of milk.
Bowl of chicken and dumplings with bacon on top. A side of turnip greens in a bowl with a wooden spoon and sliced jalapenos.

How to Make These Chicken and Dumplings

Please see recipe card at the bottom of this post for the full recipe details.

  1. Bacon. In a large pot over medium heat cook your bacon. Stir occasionally until cooked to your preferred doneness. Remove bacon from the pan and set aside. Leave 1-2 tablespoons of bacon grease in the pot. At this point stir in 1/4 cup of flour and whisk together until the flour dissolves into the grease. Now add in your celery, onion, and jalapeño. Keep stirring until the veggies start to soften, about 5 minutes. Season with salt and pepper.
  2. Chicken. After 5 minutes add in the chicken, chicken broth, milk of choice, ranch packet, and chicken bouillon. Add in garlic and onion powder, and season with salt and pepper. Bring this all to a boil and simmer for 20ish minutes until the chicken is cooked through. You may need to add more broth, I added an extra cup due to liquid boiling off while the chicken is cooking.
  3. Shred. After the chicken is done, remove each piece and shred. I usually use two forks to shred my chicken. Keep on the side until after we cook the dumplings.
  4. Dumplings. Time to add in the dumplings. Use the directions on the back of your dumpling package and cook as directed.
  5. Chicken back in. Once the dumplings are done, add in the shredded chicken and the white cheddar cheese and let warm up for a few minutes. Taste and adjust any seasonings as needed.
  6. Serve! To serve top with crumbled bacon and enjoy!
  • A bowl of ranch seasoning, diced onion, diced celery, and 2 whole jalapenos. Also a package of Anne's old fashioned dumplings on a cutting board.
  • Bowl of chicken and dumplings topped with bacon. A side of turnip greens for decor.

Recipe FAQs

Yes! Feel free to skip the jalapeño if you don’t like spice. This is still delicious!

I think some cornbread and turnip greens are perfect!

‭‭1 Peter‬ ‭1‬:‭14‬ ‭

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Bowl of chicken and dumplings with bacon on top. A side of turnip greens in a bowl with a wooden spoon and sliced jalapenos.

Jalapeño Bacon Ranch Chicken and Dumplings

A yummy twist on the classic chicken and dumplings we group up with. These are so cozy and delicious, and surprisingly easy!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 6-8 slices thick cut bacon
  • ¼ cup all purpose flour
  • 1 white onion diced
  • ½ cup celery diced
  • 2 jalapeños diced
  • 6 cups chicken broth plus more if needed
  • 1 cup milk of choice preferably whole milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 1 oz Ranch seasoning packet
  • 1 tbsp chicken bouillon paste
  • 1 cup freshly grated white cheddar cheese
  • salt and pepper to taste

Method
 

  1. In a large pot over medium heat cook your bacon. Stir occasionally until cooked to your preferred doneness. Remove bacon from the pan and set aside. Leave 1-2 tablespoons of bacon grease in the pot. At this point stir in 1/4 cup of flour and whisk together until the flour dissolves into the grease. Now add in your celery, onion, and jalapeño. Keep stirring until the veggies start to soften, about 5 minutes. Season with salt and pepper.
  2. After 5 minutes add in the chicken, chicken broth, milk of choice, ranch packet, and chicken bouillon. Add in garlic and onion powder, and season with salt and pepper. Bring this all to a boil and simmer for 20ish minutes until the chicken is cooked through. You may need to add more broth, I added an extra cup due to liquid boiling off while the chicken is cooking.
  3. After the chicken is done, remove each piece and shred. I usually use two forks to shred my chicken. Keep on the side until after we cook the dumplings.
  4. Now to cook the dumplings. Use the directions on the back of your dumpling package and cook as directed in the chicken broth/milk mixture in the pot.
  5. Once the dumplings are done, add in the shredded chicken and the white cheddar cheese and let warm up for a few minutes. Taste and adjust any seasonings as needed.
  6. Time to serve! Serve topped with crumbled bacon and enjoy!

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