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Bowl of Cracker Barrel Chicken and Dumplings soup garnished with herbs.

Copycat Cracker Barrel Chicken and Dumplings

Jane I Pocket Friendly Recipes
Looking for a hearty meal that hits the spot? This Cracker Barrel Chicken and Dumplings recipe is exactly what you need. It’s simple, tasty, and brings a bit of that Cracker Barrel goodness into your own kitchen. Perfect for a chill night in or when you're feeding a crowd who loves good, comforting food.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6 people
Calories 310 kcal

Ingredients
 
 

  • 1 pound boneless skinless chicken breasts
  • 6 cups chicken broth
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • 2 tablespoons butter cut into small slices
  • Salt and pepper
  • 1 cup whole milk
  • Fresh Parsley

Instructions
 

  • Add the chicken breast and broth to a large pot and bring to a boil. Cook for 25 minutes, or until all the chicken is cooked through.
    1 pound boneless skinless chicken breasts, 6 cups chicken broth
  • While the chicken is cooking, whisk together the flour, baking powder, and salt together in a mixing bowl. Then add in the butter with a fork or a pastry blender until incorporated. Stir in the milk until a dough is formed.
    2 cups all-purpose flour, ½ teaspoon baking powder, 2 tablespoons butter, Salt and pepper, 1 cup whole milk
  • Transfer the dough to a floured surface and roll it thin with a rolling pin - cut it into uneven triangles with a pizza cutter.
  • Remove the chicken from the pot and add the dumplings, one at a time, and cook until they begin to float - about 15 minutes.
  • Shred the chicken and bring it back to the pot. Adjust salt and pepper based on your preference.
  • Serve with fresh parsley and enjoy!
    Fresh Parsley

Notes

  • Don’t overmix the dough: For light and fluffy dumplings, mix the dough just until the ingredients are combined. Overworking it can lead to tough dumplings.
  • Use cold butter: This makes the dumplings tender and flaky, similar to making pie crust or biscuits.
  • Shred chicken finely: For a more uniform texture and to ensure every spoonful has a nice mix of chicken and dumplings.
  • Adjust thickness to taste: If you prefer a thicker broth, you can remove a cup of the broth, mix it with a tablespoon of flour, then stir it back into the pot. For a thinner broth, just add a bit more chicken broth.
  • Herbs: Adding a bit of chopped fresh thyme or rosemary to the dumplings can introduce a new layer of flavor.
  • Taste as you go: Don’t forget to adjust the seasoning after adding the dumplings and chicken back to the pot. Everyone’s salt and pepper preference is different.
  • Make ahead: You can prepare the dough for the dumplings ahead of time and keep it wrapped tightly in the fridge for a day. Just roll and cut them right before you're ready to cook.
  • Milk: While whole milk gives the dumplings a rich flavor, you can use any type of milk you have on hand, including non-dairy alternatives. The texture might change slightly, but they'll still be delicious.
  • Add vegetables: Carrots, celery, and peas are great options, fresh or frozen. Add them to the broth when you put the chicken back in to give them enough time to cook through.
  • Make it lighter: For a lighter version, swap out the whole milk for a lower-fat version, or even use a light butter substitute. Just keep in mind that these changes might slightly alter the taste and texture of the final dish.

Storage & Reheating

  • Cool quickly and refrigerate: Let the chicken and dumplings cool to room temperature before transferring them to an airtight container. Then, pop them in the fridge.
  • Reheat gently: When you’re ready to enjoy your leftovers, reheat them slowly over low heat on the stove. Add a splash of water or chicken broth if it seems a bit thick. This method helps keep the dumplings tender.
  • Enjoy within a few days: For the best taste and safety, eat your leftovers within 3-4 days.
  • Freezing: You can freeze this dish, although the dumplings may be a bit softer once reheated. Cool the dish completely, transfer it to a freezer-safe container, and freeze for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove. 

Nutrition

Calories: 310kcalCarbohydrates: 35gProtein: 23gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 68mgSodium: 1041mgPotassium: 429mgFiber: 1gSugar: 3gVitamin A: 210IUVitamin C: 1mgCalcium: 90mgIron: 2mg
Keyword Cracker Barrel Chicken and Dumplings
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