I’ve lived in what is classified as a village now for about 5 years. It’s a small French community in Southwestern, Ontario. Before I moved here I had never had chicken and sliders/dumplings/poutines or whatever you want to call them!
I remember when I was younger, my Mom would occasionally make a chicken soup and try her hand at dumplings, which never seemed to turn out the way she wanted. Since moving, I have been introduced to chicken and sliders/dumplings/poutines depending on who you ask, and I can’t believe how easy they are to make!
One thing I hate is spending hours making one meal in the kitchen. Who has time for that anyways? I know that I don’t! I find myself making chicken and sliders on the weekend however, so I can put my whole chicken in the oven in the early afternoon for a 6 p.m. dinner.
We raised some chickens that we now have in the freezer, so it was just a matter of defrosting one overnight. Around 1 p.m. the following day I wash the chicken. You can prepare your stuffing how you would like it. I used some aged bread with onions, celery, mushrooms and some spices. Once my chicken is in the pan, I put a few cups of water in so while the chicken cooks it makes a nice stock. This stock is going to be our base for the sliders!
Throughout the cooking process you should baste your chicken. This will help create that great stock. About halfway through, I take out most of the stock and transfer it to a large pot replacing what I took out with more water to ensure that my chicken doesn’t dry out. Approximately a half hour before the chicken is finished I start my sliders.
You’re going start by placing a few cups of your chicken stock into a stock pot. Your sliders will expand a little in the pot while they cook, so I recommend using a stock pot that is a little larger than you may normally use like pictured below.
Make sure that you put enough broth aside. You’re still going to need to make your dough balls for your sliders. I used a small bowl like pictured below! Once you have enough of your broth set aside turn your stove on a low to medium temperature, just enough so that your stock boils. Once it comes to a boil I turn mine down to low and find it stays at a consistent boil.
When you have your broth in a bowl, you’re going to set aside a separate bowl of just flour. Don’t add too much as you will be putting liquid into the flour and don’t want to waste any. You can always add more flour if you think you need more sliders once you start cooking them.
This is when you start the process of making your dough. It’s seriously so easy! It’s literally just flour and your chicken stock! Start with a little hole in your bowl of flour. Not to the bottom, but enough that your stock doesn’t run all over the place, just like this!
I used the baster again to move a little bit of the stock back and forth. Use a spoon to start making the dough. Once it starts to form I start to use my hands. Make sure you use a lot of extra flour so the dough doesn’t stick to the rolling-pin when you start with it. Your ball should look like this.
When you have your ball ready, lay out some flour on a flat surface. You can use the counter, or a glass cutting board like I used. As long as you have enough room to roll out your ball of dough. I would recommend making a few smaller balls to ensure that you have enough room!
Start rolling your ball out. It doesn’t have to be any specific shape as long as the dough is a consistent thickness.I used a pizza cutter to cut my dough into little pieces to put in my pot.
Once your dough has been cut into decent size pieces you’re going to start dropping them into your stock. Make sure that you stir each piece in. If you dump a whole bunch in at once, they will stick together and not cook properly! Continue making your dough balls and placing the pieces in your stock until you think that you have enough for your dinner! I like to make extras so I have lots of leftovers!
Let your sliders cook! That is the next step in this process. Depending on how thick you made your dough pieces and how many you’re cooking in your pot, cooking time will vary. I cooked for three people with a small bowl left over and let mine cook for approximately 15 minutes. I check them every now and then until they’re cooked to my preference. While cooking I take the time to season with a little bit of salt and pepper. I always love adding a little bit of spice and will use Mrs. Dash Southwest Chipotle Seasoning for a little bit of extra flavour!
And voila! The finished product! Aren’t they just amazing?! These sliders/dumplings/poutines or whatever you want to call them are to die for!
Let me know what you all think! What are some of your favourite recipes for sliders?
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