Cracker Barrel Chicken Dumplings: a taste of Southern comfort that will transport you straight to Grandma’s kitchen! Is there anything more soul-satisfying than a bowl of tender, savory chicken and soft, pillowy dumplings simmering in a rich, flavorful broth? This classic dish is a true embodiment of home-style cooking, and I’m thrilled to share my version with you.
Chicken and dumplings have a long and storied history in American cuisine, particularly in the South. It’s a dish born out of resourcefulness, transforming simple ingredients into a hearty and nourishing meal. Passed down through generations, each family has their own unique twist, making it a truly personal and cherished recipe. The beauty of Cracker Barrel Chicken Dumplings lies in its simplicity and the comforting memories it evokes.
What makes this dish so universally loved? It’s the perfect combination of textures and flavors. The creamy, savory broth, the tender pieces of chicken, and those melt-in-your-mouth dumplings create a symphony of deliciousness. Plus, it’s incredibly versatile! You can easily adapt the recipe to your liking, adding your favorite vegetables or spices. Whether you’re looking for a cozy weeknight dinner or a comforting dish to share with loved ones, Cracker Barrel Chicken Dumplings are always a crowd-pleaser. Get ready to experience a taste of pure comfort food!
Ingredients:
- For the Chicken:
- 4 boneless, skinless chicken breasts (about 1.5-2 pounds)
- 8 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon poultry seasoning
- 1 bay leaf
- For the Dumplings:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup shortening (or lard, for a more authentic flavor)
- 3/4 cup buttermilk (plus more if needed)
- For Thickening (Optional):
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Preparing the Chicken
- First, we’re going to cook the chicken. Place the chicken breasts in a large pot or Dutch oven.
- Pour the chicken broth over the chicken, ensuring the chicken is fully submerged. If not, add a little water.
- Add the salt, pepper, poultry seasoning, and bay leaf to the pot.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for about 25-30 minutes, or until the chicken is cooked through and easily shreds with a fork. The internal temperature should reach 165°F (74°C).
- Remove the chicken breasts from the pot and place them on a cutting board to cool slightly.
- While the chicken is cooling, strain the broth through a fine-mesh sieve to remove any solids and the bay leaf. This will give you a cleaner, smoother broth for the dumplings. Return the strained broth to the pot.
- Once the chicken is cool enough to handle, shred it using two forks. Don’t shred it too finely; you want some nice, chunky pieces of chicken in your dumplings.
- Add the shredded chicken back to the pot with the broth. Keep the pot warm over low heat.
Making the Dumplings
- Now, let’s get started on the dumplings! In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Make sure everything is well combined.
- Cut in the shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs. This is a crucial step for tender dumplings, so take your time and work the shortening in well.
- Gradually add the buttermilk, mixing until just combined. Be careful not to overmix the dough, as this will result in tough dumplings. The dough should be slightly sticky. If the dough seems too dry, add a tablespoon of buttermilk at a time until it reaches the right consistency.
- Lightly flour a clean surface. Turn the dough out onto the floured surface and gently pat it into a rectangle about 1/2 inch thick.
- Using a sharp knife or a pizza cutter, cut the dough into 1-inch squares or rectangles. These will be your dumplings. You can also use a biscuit cutter for round dumplings if you prefer.
Cooking the Dumplings
- Increase the heat under the pot of chicken and broth to medium. You want the broth to be simmering gently.
- Carefully drop the dumplings, one at a time, into the simmering broth. Don’t overcrowd the pot; you may need to cook the dumplings in batches.
- Once all the dumplings are in the pot, reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the dumplings are cooked through and no longer doughy in the center. Resist the urge to lift the lid too often, as this will release steam and affect the cooking time.
- To check if the dumplings are done, remove one from the pot and cut it in half. If the center is cooked through and not doughy, they’re ready.
Thickening the Gravy (Optional)
- If you prefer a thicker gravy, you can thicken it with a cornstarch slurry. In a small bowl, whisk together the cornstarch and cold water until smooth.
- Slowly pour the cornstarch slurry into the pot with the chicken and dumplings, stirring constantly.
- Continue to simmer for a few minutes, or until the gravy has thickened to your desired consistency.
Serving
- Ladle the chicken and dumplings into bowls and serve hot.
- Garnish with a sprinkle of fresh parsley or a dash of black pepper, if desired.
- Enjoy your homemade Cracker Barrel Chicken Dumplings! They’re perfect for a cozy night in.
Conclusion:
So, there you have it! This Cracker Barrel Chicken Dumplings recipe is more than just a meal; it’s a warm hug on a plate, a comforting taste of home, and a guaranteed crowd-pleaser. If you’re looking for a dish that’s both incredibly satisfying and surprisingly easy to make, then look no further. The creamy, flavorful broth, the tender chicken, and those perfectly soft, pillowy dumplings – it’s a symphony of textures and tastes that will leave you wanting more.
Why is this a must-try? Because it captures the essence of classic comfort food without requiring hours in the kitchen. It’s the kind of dish that evokes memories of family gatherings and cozy evenings. Plus, it’s incredibly versatile! You can easily adjust the seasonings to your liking, add extra vegetables for a heartier meal, or even use leftover rotisserie chicken to save even more time. The possibilities are endless!
Speaking of variations, here are a few ideas to get your creative juices flowing. For a richer flavor, try using chicken thighs instead of chicken breasts. They tend to be more flavorful and stay moist during cooking. If you’re a fan of herbs, feel free to add a generous handful of fresh thyme, rosemary, or parsley to the broth. A pinch of red pepper flakes can also add a subtle kick. And for those who prefer a thicker broth, simply whisk together a tablespoon of cornstarch with a little cold water and stir it into the simmering soup during the last few minutes of cooking.
As for serving suggestions, this Cracker Barrel Chicken Dumplings recipe is fantastic on its own, but it also pairs beautifully with a simple side salad or some crusty bread for dipping. A dollop of sour cream or a sprinkle of fresh chives can also add a touch of elegance. And don’t forget a glass of sweet tea or lemonade to complete the Southern comfort food experience!
But the real magic of this recipe lies in its ability to bring people together. It’s the kind of dish that’s perfect for sharing with family and friends, whether it’s a casual weeknight dinner or a special occasion. The aroma alone will fill your home with warmth and anticipation, and the first bite will transport you to a place of pure culinary bliss.
I truly believe that everyone should have a go-to chicken and dumplings recipe in their repertoire, and this one is definitely a contender for the top spot. It’s simple enough for beginner cooks, yet impressive enough to wow even the most discerning palates. So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create a culinary masterpiece!
I’m so excited for you to try this recipe and experience the joy of homemade Cracker Barrel Chicken Dumplings. Once you do, I’d love to hear about your experience! Did you make any modifications? What did your family think? Share your photos and stories in the comments below. Your feedback is invaluable, and it helps me continue to create recipes that you’ll love. Happy cooking!
Don’t be shy, let me know how your Cracker Barrel Chicken Dumplings turned out! I can’t wait to hear from you!
Cracker Barrel Chicken Dumplings: A Delicious Copycat Recipe
Comforting, homemade chicken and dumplings, a delicious copycat of the Cracker Barrel classic. Tender chicken and fluffy dumplings simmered in a rich, flavorful broth for the perfect cozy meal.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5-2 pounds)
- 8 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon poultry seasoning
- 1 bay leaf
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup shortening (or lard)
- 3/4 cup buttermilk (plus more if needed)
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Prepare the Chicken: Place the chicken breasts in a large pot or Dutch oven.
- Pour the chicken broth over the chicken, ensuring the chicken is fully submerged. If not, add a little water.
- Add the salt, pepper, poultry seasoning, and bay leaf to the pot.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for about 25-30 minutes, or until the chicken is cooked through and easily shreds with a fork. The internal temperature should reach 165°F (74°C).
- Remove the chicken breasts from the pot and place them on a cutting board to cool slightly.
- While the chicken is cooling, strain the broth through a fine-mesh sieve to remove any solids and the bay leaf. Return the strained broth to the pot.
- Once the chicken is cool enough to handle, shred it using two forks. Don’t shred it too finely; you want some nice, chunky pieces of chicken in your dumplings.
- Add the shredded chicken back to the pot with the broth. Keep the pot warm over low heat.
- Make the Dumplings: In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
- Cut in the shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add the buttermilk, mixing until just combined. Be careful not to overmix the dough, as this will result in tough dumplings. The dough should be slightly sticky. If the dough seems too dry, add a tablespoon of buttermilk at a time until it reaches the right consistency.
- Lightly flour a clean surface. Turn the dough out onto the floured surface and gently pat it into a rectangle about 1/2 inch thick.
- Using a sharp knife or a pizza cutter, cut the dough into 1-inch squares or rectangles.
- Cook the Dumplings: Increase the heat under the pot of chicken and broth to medium. You want the broth to be simmering gently.
- Carefully drop the dumplings, one at a time, into the simmering broth. Don’t overcrowd the pot; you may need to cook the dumplings in batches.
- Once all the dumplings are in the pot, reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the dumplings are cooked through and no longer doughy in the center. Resist the urge to lift the lid too often, as this will release steam and affect the cooking time.
- To check if the dumplings are done, remove one from the pot and cut it in half. If the center is cooked through and not doughy, they’re ready.
- Thicken the Gravy (Optional): If you prefer a thicker gravy, you can thicken it with a cornstarch slurry. In a small bowl, whisk together the cornstarch and cold water until smooth.
- Slowly pour the cornstarch slurry into the pot with the chicken and dumplings, stirring constantly.
- Continue to simmer for a few minutes, or until the gravy has thickened to your desired consistency.
- Serve: Ladle the chicken and dumplings into bowls and serve hot.
- Garnish with a sprinkle of fresh parsley or a dash of black pepper, if desired.
Notes
- For a more authentic flavor, use lard instead of shortening in the dumplings.
- Be careful not to overmix the dumpling dough, as this will result in tough dumplings.
- Don’t overcrowd the pot when cooking the dumplings; cook them in batches if necessary.
- Resist the urge to lift the lid too often while the dumplings are cooking, as this will release steam and affect the cooking time.
- If the dumpling dough seems too dry, add buttermilk, one tablespoon at a time, until it reaches the right consistency.
