Cracker Barrel Chicken and Dumplings
A creamy, hearty copycat Cracker Barrel Chicken and Dumplings recipe featuring tender shredded chicken, flat chewy dumplings, and a rich, silky broth made from scratch in one pot.
Equipment
- 1 Large Stockpot or Dutch Oven
- 1 Rolling Pin
- 1 Sharp Knife and Cutting Board
- 1 Mixing Bowl
- 1 Wooden Spoon or Silicone Spatula
- 1 Ladle
- 1 Fork or Pastry Cutter
Ingredients
For the Chicken and Broth
- 2 lbs boneless skinless chicken breasts or thighs thighs add more flavor
- 6 cups low-sodium chicken broth use a good-quality brand
- 1 cup whole milk or heavy cream added at the end of cooking
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 tsp salt adjust to taste
For the Flat Dumplings
- 2 cups all-purpose flour plus extra for rolling surface
- 1 tbsp baking powder
- 1 tsp salt
- 4 tbsp cold butter cut into small cubes
- 3/4 cup milk add gradually until dough forms
Instructions
- Place the chicken in a large stockpot and cover with chicken broth. Bring to a boil over medium-high heat.
- Reduce the heat to medium-low and simmer the chicken for 20 to 25 minutes until fully cooked through.
- Remove the chicken from the pot and set it on a cutting board to cool for 5 minutes.
- Shred the chicken using two forks into bite-sized pieces and set aside.
- Mix flour, baking powder, and salt in a large bowl. Cut cold butter into the flour using a fork until the mixture is crumbly.
- Pour in milk gradually and stir until a soft dough forms. Do not overwork the dough.
- Lightly flour your work surface and roll the dough out to about one-quarter inch thickness.
- Cut the dough into small rectangles or strips, roughly one inch by two inches in size.
- Bring the broth back to a gentle boil over medium heat. Stir in garlic powder, onion powder, and black pepper.
- Drop the dumpling pieces one by one into the boiling broth. Stir gently to prevent sticking.
- Cook the dumplings uncovered for 15 to 20 minutes, stirring occasionally, until tender and cooked through.
- Stir in the milk or cream and the shredded chicken. Simmer for 5 more minutes until the broth thickens slightly.
- Taste and adjust seasoning with salt and pepper. Serve hot in deep bowls.
Notes
For the flattest, chewiest dumplings, roll the dough as thin as possible. Use cold butter in the dough for the best texture. Add cream at the very end to keep the broth rich and silky. Leftovers thicken in the fridge, so add a splash of broth when reheating.