Cracker Barrel Chicken and Dumplings
This copycat Cracker Barrel Chicken and Dumplings recipe is classic Southern-style comfort food that’s hearty and filling – perfect for a cold day.
The dish is made by simmering chicken in a flavorful broth, then adding dumplings which soak up all of the delicious flavors. Serve this Cracker Barrel Chicken and Dumplings as a main course or as a side dish, paired with a variety of vegetables and other sides.
Recipe Notes:
- You can use chicken thighs instead of chicken breasts to make this dish.
- To create a more balanced meal, add frozen mixed vegetables to the boiling broth along with the dumplings.
- To make this dish gluten-free, use a gluten-free baking mix and check to see whether the dumplings used are made with wheat-based skin or rice paper.
Serve your chicken and dumplings with roasted vegetables, mashed potato, tossed salad or coleslaw.
To freeze chicken and dumplings, let them cool to room temperature, then transfer them to a sealable container or freezer bag. Remove as much air as possible from the container or bag before sealing it.
You can store chicken and dumplings in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
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Cracker Barrel Chicken and Dumplings
- In a medium stock pot or dutch oven, place the water, carrots, celery, onion, and chicken. Bring the water to a boil over medium-high heat. Continue cooking for 25 minutes or until the chicken is fork tender.
- Remove the chicken from the pot and shred using two forks. Keep the chicken warm.
- Drain the broth through a mesh strainer to separate the vegetables from the broth. Return the broth to the pot. You can either toss the vegetables or slice them to return to the pot after the dumplings are cooked.
- Meanwhile, mix the baking mix with milk. Turn out onto a lightly floured surface and knead just until blended.
- Roll out as thinly as possible. Using a pizza cutter, slice into 1 inch strips about 2 inches long.
- Bring the broth in the pot to a boil over medium-high heat. Drop dumplings into boiling broth one at a time, stirring as needed.
- Return the chicken to the pot with the dumplings. Cover the pot, reduce heat to medium-low, and boil for 15 to 20 minutes or until the broth reaches your desired thickness.
- Serve with freshly cracked black pepper, if desired.
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Cracker Barrel Chicken and Dumplings
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Ingredients
- 8 cups water
- 2 large carrots peeled and cut into 3 inch lengths
- 2 large celery stalks cut into 3 inch lengths
- 1 medium onion quartered
- 2 large boneless skinless chicken breasts about 12 oz
- 2 1/4 cup Bisquick or Jiffy Baking Mix
- 2/3 cup milk
- Salt and black pepper to taste
Instructions
- In a medium stock pot or dutch oven, place the water, carrots, celery, onion, and chicken. Bring the water to a boil over medium-high heat. Continue cooking for 25 minutes or until the chicken is fork tender..
- Remove the chicken from the pot and shred using two forks. Keep the chicken warm.
- Drain the broth through a mesh strainer to separate the vegetables from the broth. Return the broth to the pot. You can either toss the vegetables or slice them to return to the pot after the dumplings are cooked.
- Meanwhile, mix the baking mix with milk. Turn out onto a lightly floured surface and knead just until blended. Roll out as thinly as possible. Using a pizza cutter, slice into 1 inch strips about 2 inches long.
- Bring the broth in the pot to a boil over medium-high heat. Drop dumplings into boiling broth one at a time, stirring as needed.
- Return the chicken to the pot with the dumplings. Cover the pot, reduce heat to medium-low, and boil for 15 to 20 minutes or until the broth reaches your desired thickness.
- Serve with freshly cracked black pepper, if desired.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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