Description

Cracker Barrel’s Chicken and Dumplings is a classic Southern comfort dish that combines tender, slow-cooked chicken with soft, pillowy dumplings in a rich, savory broth. This hearty meal is perfect for family dinners, offering a taste of homestyle cooking reminiscent of simpler times. The dish is known for its satisfying, yet uncomplicated flavors, with every bite bringing a sense of warmth and nostalgia. Perfect for cold days or when you’re craving a cozy, homemade meal, this recipe is sure to be a favorite.

Ingredients

Scale

For the Broth:

6 cups chicken broth
2 celery ribs halved
1 medium onion halved
2 boneless skinless chicken breasts (about 1 lb each)
Salt and pepper to taste

For the Dumplings:

3 cups all-purpose flour
1 tablespoon baking powder
1 ¼ teaspoons salt divided
1 cup + 2 tablespoons milk

Optional Additions:

Fresh herbs parsley, thyme for garnish

Instructions

Prepare the Broth: In a large stockpot or Dutch oven, bring the chicken broth, celery, and onion to a simmer over medium heat. Add the chicken breasts and cook until tender, about 15 minutes. Remove the chicken, allow it to cool slightly, then shred it into bite-sized pieces. Set aside.
Prepare the Dumplings: In a large mixing bowl, combine the flour, baking powder, and 1 teaspoon of salt. Gradually add the milk, stirring until a soft dough forms.
Cook the Dumplings: Roll out the dough on a floured surface to about ¼ inch thick. Cut the dough into 1-2 inch squares. Return the broth to a gentle simmer, and add the dumplings one by one. Cover and cook for 15 minutes, stirring occasionally.
Finish the Dish: Add the shredded chicken back to the pot with the dumplings. Stir to combine and heat through. Adjust seasoning with additional salt and pepper, and stir in 2 tablespoons of butter if desired.
Garnish and Serve: Serve hot, garnished with fresh herbs like parsley or thyme.

Notes

Chicken Selection:

Whole Chicken or Bone-In Chicken: Use a whole chicken or bone-in chicken pieces to create a rich, flavorful broth. The bones and skin contribute to the depth of flavor in the broth, making the dish more savory and authentic.
Shredding: After cooking, allow the chicken to cool before shredding it into bite-sized pieces. Make sure to remove any bones and skin.

2. Broth:

Homemade Broth: Simmering the chicken in water with a few aromatics like onions, garlic, and celery will create a flavorful base for your dumplings. The homemade broth is the key to making this dish truly rich and comforting.
Seasoning: Don’t forget to taste the broth and adjust the salt and pepper. You can also add thyme or bay leaves for a subtle depth of flavor.

3. Dumplings:

Dough Consistency: The dumplings should be soft, but not sticky. If the dough is too wet, they may dissolve in the broth; if too dry, they can become dense. A dough that is slightly tacky but holds together well is ideal.
Rolling the Dough: Roll out the dough to about 1/4-inch thickness and cut into squares or strips. Keeping the thickness even ensures that the dumplings cook uniformly.
Resting the Dough: After cutting, let the dumplings rest for a few minutes before adding them to the broth. This allows the dough to firm up slightly and ensures they hold their shape during cooking.

4. Cooking Dumplings:

Gentle Simmering: Add the dumplings to simmering (not boiling) broth. Boiling the dumplings can make them fall apart or become mushy. Allow them to cook gently for 10-15 minutes.
Floating Dumplings: You’ll know the dumplings are done when they float to the top and have a tender, yet firm texture when pierced with a fork.

5. Finishing the Dish:

Thickening: As the dumplings cook, they will naturally thicken the broth. If you prefer a thicker consistency, you can add a slurry of flour or cornstarch mixed with water towards the end of cooking.
Adding the Chicken: Stir the shredded chicken back into the pot once the dumplings are nearly done, ensuring the meat warms through without overcooking.

6. Serving Suggestions:

Side Dishes: Chicken and dumplings pair beautifully with classic Southern sides like green beans, mashed potatoes, or cornbread. The dish can also be enjoyed on its own for a simple, satisfying meal.
Storage: Leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat on the stovetop with a bit of extra broth or water to maintain the dish’s moisture.

7. Freezing Tips:

Freezing: Chicken and dumplings can be frozen, but note that the dumplings may become a little softer after freezing. Store in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating gently on the stove, adding broth as needed.

8. Recipe Adaptations:

Gluten-Free Option: Use gluten-free flour for the dumplings and check that any store-bought broth used is gluten-free.
Healthier Version: For a lighter version, substitute the shortening in the dumpling dough with a healthier fat like olive oil or a reduced-fat butter alternative.