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1800s-present - Southern and Appalachian cooks making flat chicken pastry and slick dumplings
Chicken simmered in broth with thin rolled dumpling strips, also called slicks, sliders, or chicken pastry in parts of the South.
Difficulty
Moderate
Prep time
30 minutes
Cook time
1 hour 15 minutes
Total time
1 hour 45 minutes
Servings
6 servings
Region
Southern United States and Appalachia
Era introduced
1800s-present
Introduced by
Southern and Appalachian cooks making flat chicken pastry and slick dumplings
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Chicken and slicks is part of the chicken-and-dumplings family, but the dumplings are rolled thin and cut into flat strips. They cook into slippery, noodle-like sheets that thicken the broth and stretch the chicken. Names vary by region: slicks, sliders, chicken pastry, or flat dumplings. This entry keeps that flat-dumpling identity separate from fluffy dropped dumplings.
Drafted with Southern chicken-and-dumplings method from Southern Bite (https://southernbite.com/chicken-and-dumplings/), flat-dumpling terminology context from Serious Eats (https://www.seriouseats.com/southern-chicken-and-dumplings), and broader chicken-and-dumpling naming context from Wikipedia (https://en.wikipedia.org/wiki/Chicken_and_dumplings).
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