Grandma’s Chicken and Sliders is a heartwarming rich and delicious recipe with homemade chicken broth, hearty dumplings and roasted chicken.
Comfort food makes even our worst days more tolerable. Grandma’s Chicken and Sliders are warming, filling and makes the house smell fantastic. Usually, comfort food reminds you of some place in your life that was a happy place to be. A place, feeling or sensation that is nostalgic or has some sedimental appeal. In addition, comfort food gives us a happy sanctuary where all negative things are laid to rest and only good and positive things come your way.
5 Delicious Reasons to Make Grandma’s Chicken and Sliders
Best Comfort Food EVER
Hearty and filling
Warm you right up
Fun to make with the kids
Uses simple pantry ingredients
French Canadian Recipe
Did you know that chicken and sliders, also known as chicken and dumplings, is a French- Canadian dish that originated in the great depression? The delightful comfort dish has very few ingredients but yet meets all the requirements for mood elevation. Delicious juicy roasted chicken, hearty sliders (noodles) and a flavorful broth gravy make for one fantastic comfort food dish.
What is the difference between a slider and a dumpling?
A slider or dumpling is or can be a fat pillowy noodle usually made with flour and the chicken broth. Some individuals shape them into homemade cut noodles and others throw them in the soup base as balls. There are many different variations to this recipe. We usually think of sliders as the thick homemade cut noodles. Whereas, dumplings as more of the balls or dropped ball biscuits.
What Ingredients are Used to Make Sliders?
Both Sliders and Dumplings are terms that are sometimes used interchangeable depending on where you are from. However, there are some differences between techniques. Some recipes have the addition of eggs, oil or even a bisquick type mix. Our Grandma’s Chicken and Sliders recipe is made with flour, eggs and the cooled chicken broth.
Boiling vs Roasting your Chicken
Have you ever made chicken and sliders? If you have, do you boil your whole chicken or roast it separately? There are 2 schools of thought on this.
- Boiling a whole chicken is an easy one pot solution. However, at the end of the day you still need to remove all the bones and who likes boiled meat anyways. You can even do this in the slow cooker or even in a pressure cooker.
- Preparing a Savory Herb Roasted Whole Chicken gives you both the delicious starter bone broth and the crispy chicken skin we all crave. This option provides you with the cook once and eat twice option. We use this method.
How to make Slider Broth
1) Save the delicious pan drippings from your Savory Herb Roasted Whole Chicken.
2) Make your chicken soup base
How to Make Slider Noodles
1) Mix with your flour an egg and your cooled chicken broth. If your dough is to too dry, add a little more chicken broth. On the other hand, if your dough is too wet add a little more flour. The consistency of bread you are looking for is a dough that just starts to come together and is pliable. In addition, your dough should not be dry and nor shall it be too sticky but a bread dough consistency.
2) Do not overwork the dough as that makes it tough. You want your flour, egg and chicken broth to gather gently. Knead it just a couple of times to pull it together and set it aside. Form dough into a ball.
3) Cut the dough ball into 4 sections
4) Roll out each section of slider dough on a floured surface about ⅛ inch thick. Remember to also flour the rolling pin so you don’t have any sticking issues.
5) Next, take a butter knife and cut slider noodles into long slices. Cut each long slice into 1.5 -inch slices.
6) Now, sprinkle loads of flour over the noodles, so they do not stick. Gently toss your noodles in the flour. Repeat this process with the remaining dough.
7) Bring your chicken soup to a boil.
8) Add your cut sliders into the chicken soup base. Do NOT shake off the excess flour off your slider noodles. This is VERY IMPORTANT. You need that extra flour to thicken your chicken soup base. It acts like a roux. This guide to thickening is the secret to a very comforting broth for Grandma's Chicken and Sliders.
9) Boil the noodles until they are soft and pillowy. They should have a slight tooth bite but be light and pillowy. The time needed to get to this stage depends on how large and thick you cut your noodles. Our noodles took between 15-20 minutes to get to this stage.
How Long to Cook Slider Noodles
The sliders will float up to the top of the pot when they are getting close to be done. Depending on how flat or fat your noodles are, they take between 15-20 minutes to cook. We found that you need this extra time up to almost 25-30 minutes to let all the flavors mingle, the broth to thicken and to get rid of the flour taste. Unlike a traditional noodle, sliders are heartier and stay aldente as long as you have enough broth in the pot. We hope you enjoy this recipe for Grandma's Chicken and Sliders as much as our family does.
Comfort Food Rocks
If you liked this recipe, you will love these other comfort food recipes from Healthy World Cuisine…
Instant Pot Ham and Lentil Stew
Instant Pot Italian Sausage Tortellini Soup
Crazy Easy Italian Slow Cooker Pot Roast
Tuscan Slow Cooked Braised Beef in Wine Sauce
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Grandma's Chicken and Sliders
Savory Herb Roasted Whole Chicken
- 1 tablespoon olive oil
- 4 stalks celery
- 2 onions
- 1 carrot
- 2 cloves garlic
- 2 cups Pan drippings/juice from roasted chicken
- 6 cups chicken stock
(homemade, boxed, canned, gluten-free or bouillon, etc.)
- 4 bay leaves
- ½ teaspoon paprika
- salt and pepper to taste
- 4 cups 4 cups all-purpose regular flour
(may also use gluten free flour blend if needed) and extra flour on the side for rolling and to prevent sticking
- 1 egg
- 1 to 1.5 cups homemade chicken broth from the drippings of your Savory Herb Roasted Whole Chicken cooled
ROASTING THE CHICKEN
- Follow our Recipe for Savory Herb Roasted Whole Chicken. https://www.hwcmagazine.com/recipe/savory-herbed-roasted-whole-chicken/
- Remove your Savory Herb Roasted Whole Chicken from the pan and tent with Aluminum foil to keep warm. (Reserve all those delectable juices in the pan from the roasted chicken for the chicken broth gravy for the sliders)
CHICKEN BROTH GRAVY FOR SLIDERS
- In a large pot place olive oil, chopped celery, onions, carrots, garlic, salt and pepper and cook until slightly translucent and soft. (If you wanted to you could have slow cooked your vegetables with the roasted chicken in the oven and this is nice as well)
- Add reserved juice from your Savory Herb Whole Roasted Chicken, additional chicken broth, bay leaves, paprika and salt and pepper to taste and bring to a boil. Then reduce and simmer for ½ hour.
- Strain and remove all vegetables and bay leaves from broth and bring broth back up to a boil
- Add sliders to broth (recipe below)
SLIDERS (HOMEMADE NOODLES)
- While your chicken soup broth is cooking, make your sliders.
- Beat one egg in a large bowl. Add 4 cups all-purpose flour to bowl and gently stir in the egg.
- Next, add approximately 1- 1.5 cups or more of cooled chicken broth to flour while stirring. Add enough broth so that the flour mixture just starts to form a nice dough ball. You dough should just pull together. If your dough is too wet, add a little more flour. On the other hand, if your dough is too dry, add a little cooled chicken soup broth.
- Liberally flour a clean surface and lightly knead dough just a couple of times to form into a ball. Do NOT over knead your dough as this can make your noodles tough.
- Flatten bread lightly with hands and add more flour on top of dough and on to your rolling pin. Roll to about 1.8th of inch flat or as flat as you can get it as they puff up quite a bit when cooked.
- Cut dough into long slices and then cut each slice into about 1.5 inches long.
- Coat the fresh homemade noodles with lots of flour and do not shake off excess. (First this prevents the noodles from sticking together. In addition, it helps thicken the broth to a nice and thick consistency like a gravy for your sliders. Yum!)
- Grandma used to make a few little small dough balls. She said you were the lucky one if you got one in your bowl. (Totally optional, but fun for the kids)
Cook your Slider Noodles
- Drop the homemade sliders (noodles) into the boiling chicken broth a handful at a time. Be sure to leave on the extra flour to help thicken the chicken broth.
- The broth will start to thicken, and the noodles will float up to the top when they are cooked (about 15-20 minutes). It really depends on how thick your noodles are. Sliders do take longer to cook compared to regular noodles.
- Boil slider noodles until they are soft and pillowy. They should have a slight tooth bite but be light and pillowy. The time needed to get to this stage depends on how large and thick you cut your noodles. Our noodles took between 15 minutes to get to this stage. The sliders will float up to the top of the pot when they are getting close to be done.
- We found that you need this extra time up to almost 25-30 minutes to let all the flavors mingle, the broth to thicken and to get rid of the flour taste. Unlike a traditional noodle, sliders are heartier and stay aldente as long as you have enough broth in the pot.
- Now, your broth should be thick almost like a soup gravy and your sliders are pillowy soft but still have a little tooth bite feel. Salt and pepper and season to taste. If your broth is too thin, mix a little flour and water slurry and add to the chicken broth and bring up to a boil.
- Allow to continue to boil for several minutes to remove the flour taste and for the flavors to mingle. On the other hand, if your soup broth is too thick and your noodles do not have enough liquid to boil, you will need to add more chicken broth to your pot. Then, re-season as needed.
Putting it all together
- Serve sliders alongside of sliced Savory Herb Roasted Whole Chicken and mashed potatoes for the full comfort food experience.
- We hope you enjoy Grandma's Chicken and Sliders the worlds perfect comfort food! (Tonight, a rare event. We actually have leftovers and looking forward to eating it tomorrow as it is even better the next day)
Eha Carr says
Hmm ! Delightful, but I am thinking about food history ? You say the origins of this may be French Canadian . . . ahah ! - So perhaps when I was a greedy little girl back in Estonia and had the very same soup it was French-Estonian 🙂 ? Well, I was born in Tallinn which is just down-the-road from St Petersburg in Russia which was absolutely full of French chefs cooking for all the aristocracy way back !! 🙂 !! That must be it ! Laughs aside I make mine more often with dough-balls and it does taste great . . . .tho' perchance not in the next few days . . .we are threatened with 45-50 C all-time record breaking heat over the weekend and I do not have air-conditioning . . . salad time methinks . . . . have a happy family holiday . . .
HWC Magazine says
Hiya Eha! Well maybe it was French - Estonian? I bet, where ever it originated, it is quite delightful and so cozy, BUT NOT in 50 degree C summer. Hold off a bit and enjoy a nice refreshing white and a salad. Stay cool dear friend.
Had 4 helpings + some preliinary samples. Passed out 40 minutes later from Carb overload. Mmmmmmm.
Healthy World Cuisine says
Im' glad you enjoyed it!