Cracker Barrel Chicken and Dumplings Recipe
User Reviews
4.7
9 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr 15 mins
-
Servings
6
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Calories
534 kcal
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Course
Main Course
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Cuisine
American
Cracker Barrel Chicken and Dumplings Recipe
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Learn how to make Cracker Barrel's famous chicken and dumplings at home with this easy copycat recipe. Tender chicken, fluffy dumplings, and a creamy broth make this the ultimate comfort food.
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Ingredients
- 8 cups chicken stock low-sodium
- 1 cube chicken bouillon
- 2 talks celery diced
- 3 carrots diced
- 1 onion peeled but left whole
- 1 pound chicken breasts boneless skinless
- 2 cups milk
For the dumplings
- 3 cups flour more for dusting
- 1 tablespoon baking powder
- 2 teaspoons salt
- 1 ⅓ cup buttermilk
Instructions
- Add your stock, bouillon, chicken breast, onion, carrots, and celery to a large pot over medium-high heat.
- Bring it to a boil, then reduce heat to a simmer and cover. Let it simmer for 20 minutes.
- Remove the chicken and set aside. Discard the onion.
- Combine the flour, baking powder, salt, and buttermilk in a large bowl. Stir until a dough forms.
- If the dough is too dry, add a little more buttermilk; if it is too wet, add a little more flour.
- Once the dough comes together, dust it heavily with more flour.
- Roll the dough out thinly and slice it into squares.
- Add the dumplings to the simmering stock, stirring gently to prevent sticking.
- Cover and let the dumplings cook for another 20 minutes to let the stock thicken.
- Meanwhile, shred your chicken.
- Once the dumplings are done, return the chicken to the pot and stir to combine. Stir in the milk, then turn the heat off and let the chicken and dumplings sit for 5 minutes before serving.
Notes
- While buttermilk provides the best texture and flavor, you can make a quick substitute by adding one tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes before using it.
- For creamier results, substitute heavy cream or evaporated milk for regular milk.
- Don't overwork the dumpling dough. Mix until just combined.
- Use plenty of flour when rolling the dough out to prevent sticking.
- If you don't want to make dumplings from scratch, use refrigerator biscuits cut into quarters.
- If it's too thick after storing, add a splash of warm milk while reheating.
- While buttermilk provides the best texture and flavor, you can make a quick substitute by adding one tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes before using it.
- For creamier results, substitute heavy cream or evaporated milk for regular milk.
- Don't overwork the dumpling dough. Mix until just combined.
- Use plenty of flour when rolling the dough out to prevent sticking.
- If you don't want to make dumplings from scratch, use refrigerator biscuits cut into quarters.
- If it's too thick after storing, add a splash of warm milk while reheating.
Nutrition Information
Show Details
Calories
534kcal
(27%)
Carbohydrates
71g
(24%)
Protein
36g
(72%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
74mg
(25%)
Sodium
1444mg
(60%)
Potassium
1238mg
(35%)
Fiber
3g
(12%)
Sugar
14g
(28%)
Vitamin A
5408IU
(108%)
Vitamin C
5mg
(6%)
Calcium
291mg
(29%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 534 kcal
% Daily Value*
| Calories | 534kcal | 27% |
| Carbohydrates | 71g | 24% |
| Protein | 36g | 72% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 74mg | 25% |
| Sodium | 1444mg | 60% |
| Potassium | 1238mg | 26% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 5408IU | 108% |
| Vitamin C | 5mg | 6% |
| Calcium | 291mg | 29% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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