Copycat Cracker Barrel Chicken and Dumplins
It's easy to create authentic restaurant flavors at home, and this Cracker Barrel Chicken and Dumplins is an easy fix that's hearty, comforting, and oh-so-good!
Ingredients
- 6 cups chicken broth use low or no sodium added
- 1 celery rib cut into 3 pieces
- 1 carrot peeled and cut into 3 chunks
- 1 small onion cut in half
- 3 garlic cloves smashed
- 2 bay leaves
- 6 whole peppercorns
- 1 pinch dried thyme
- 1 1/2 pounds chicken breast or 2 large boneless skinless chicken breasts
- 3 1/4 cups all-purpose flour set the 1/4 cup aside for the slurry
- 1 tablespoon baking powder
- 2 teaspoons kosher salt
- 1¼ cup milk
- salt and pepper to taste
Instructions
- Combine chicken broth, celery, carrot, onion, garlic cloves, peppercorns, bay leaves, and dried thyme in a large pot to create a flavorful base for the stew.
- Add chicken breast to the broth mixture, ensuring it's fully submerged.
- Bring the pot to a boil, then reduce heat and simmer until the chicken is thoroughly cooked and tender, about 15 minutes.
- Meanwhile, mix the 3 cups of all-purpose flour, baking powder, and kosher salt in a bowl for the dumplings. The dough should be shaggy but still easily form a ball.
- Stir in 1 cup of milk to form a soft dough, knead it into a ball, wrap it in plastic wrap, then let the dough rest while the meat is cooking. Add more milk as needed for the dough ball to come together.
- Once the dough has rested for about 15 minutes, turn it out onto a very lightly floured counter and roll it out until it’s about ⅛-inch thick. Cut it into squares.
- Remove the chicken from the pot and set it aside to cool for a bit until it can be safely handled.
- Strain the broth to remove the vegetables and spices, returning the clear broth to the pot.
- Cook dumplings in the broth until they are puffed up and cooked through, about 15 minutes.
- Return the shredded chicken to the pot, season with salt and pepper to taste, and stir gently to combine everything evenly.
- Make a slurry combining the reserved 1/4 cup of flour with about 1/2 cup of water or chicken broth.
- Drizzle the slurry slowly into the simmering stew while stirring. Simmer until thickened. Adjust the salt and pepper to taste.
- Serve hot, with a sprinkle of fresh herbs if desired, for added flavor.
Notes
Chef Jenn's Tips
- The best broth will make the best chicken & dumplins. Use homemade broth if you have it, or a box of good quality low-sodium chicken broth.
- If using bone-in chicken breast, remember to remove the bones after cooking, as they add flavor but are not part of the final dish.
- Don't overwork the dumpling dough; it should be soft but not very sticky for the lightest, most tender dumplings.
- Adjust the seasoning at the end, as the broth will concentrate and the flavors will develop as it cooks.
- Add enough slurry to get the stew as thick as you’d like it. It will thicken up a bit more as it sits.
Nutrition
Serving: 1.5cupsCalories: 438kcalCarbohydrates: 60gProtein: 35gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 83mgSodium: 2020mgPotassium: 692mgFiber: 3gSugar: 5gVitamin A: 1832IUVitamin C: 4mgCalcium: 222mgIron: 4mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Tried this recipe?Let us know how it was!