Best Cracker Barrel Chicken and Dumplings Recipe

copycat cracker barrel chicken and dumplings

PHOTO: RACHEL VANNI; FOOD STYLING: SPENCER RICHARDS

Whether it is a road trip stop or a local favorite, there is no denying that Cracker Barrel’s Chicken and Dumplings are the best, a must order! Why are they so good? Now you can make a steaming bowl of Cracker Barrel’s Chicken and Dumplings at home. This copycat recipe pays homage to the purity of their recipe — there are no peas, carrots, veggies or the like in the dish. Instead, they often serve their chicken and dumplings with veggie sides. If you’re wanting traditional Chicken and Dumplings, be our guest, or go for the Crockpot version.

For the signature Cracker Barrel flavor, the dumpling recipe uses buttermilk rather than whole milk, an ingredient that Cracker Barrel claims sets their dumplings apart from others. Also, like them, we cut ours into thin squares for something between a dumpling and a pasta. We can’t argue this; they’re perfect.

Per Cracker Barrel’s expert advice, you’ll be dusting the dumpling dough after cutting, which prevents sticking during cooking and helps thicken the broth. For perfectly cooked dumplings, we also follow their timing of exactly 5 minutes.

For more Cracker Barrel copycat recipes, check out Copycat Cracker Barrel Hashbrown Casserole and Cracker Barrel-Style Broccoli Cheddar Chicken.

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Yields:

4 – 6

Prep Time:

0

hours

5

mins

Total Time:

0

hours

50

mins

4 c.

low-sodium chicken broth

Freshly ground black pepper

2


boneless skinless chicken breasts (about 1 lb.)

2 c.

plus 1 tbsp. all-purpose flour, divided

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  1. In a large pot, combine broth, water, onion powder, ½ teaspoon salt, and a pinch of pepper. Bring to a boil over medium-high heat. Add chicken, reduce heat to medium-low, and cover pot. Simmer until chicken is just cooked through, 12 to 15 minutes. Using tongs or a slotted spoon, transfer chicken breasts to a plate. Let cool.
  2. While chicken cooks, make dumplings. In a medium bowl, whiskey 2 cups flour, baking powder, and 1 teaspoon salt. Add shortening, using fingers to work shortening into flour until it is in tiny pieces. Pour buttermilk into flour-shortening mixture and stir until a crumbly dough forms. Dump dough onto a lightly floured surface and knead about 15 times, until a ball forms.
  3. Using a rolling pin, roll dough until it is ¼ ”thick, then cut into roughly 2” squares (don’t worry about sides that aren’t perfectly square, use these too!). Dust surface of cut dumplings lightly with remaining 1 tablespoon flour.
  4. After removing chicken from pot, increase heat to high and bring broth to a boil. Add dumplings one at a time, and let boil for 5 minutes. Stir, separating any dumplings stuck together with a spoon. Reduce heat so liquid simmers and partially cover pot leaving a small crack open on one side. Cook, stirring occasionally, until dumplings are tender and cooked through and broth is thickened to gravy consistency, about 20 minutes.
  5. Meanwhile, use two forks to shred cooked chicken into bite-sized pieces. When dumplings are cooked, stir chicken into pot and cook until chicken is heated through, about 1 minute more. Season with more salt, if desired, sprinkle with black pepper, and serve.

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copycat cracker barrel chicken and dumplings

PHOTO: RACHEL VANNI; FOOD STYLING: SPENCER RICHARDS

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

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