Copycat Cracker Barrel Chicken Dumplings

Enjoy the comfort of home with this Copycat Cracker Barrel Chicken and Dumplings recipe! Tender chicken and fluffy dumplings simmered in a rich, creamy broth, just like the restaurant favorite.

Course dinner, Main Course

Cuisine American, Southern

Keyword chicken, copycat recipe, dumplings

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 383kcal

Ingredients

6 cups chicken stock low-sodium
1 pound chicken breasts boneless skinless
2 stalks celery
1 onion peeled but left whole
3 cups all-purpose flour + more for dusting
1 ⅓ cup buttermilk
1 tablespoon baking powder
2 teaspoons salt

Instructions

Combine the chicken stock, chicken breast, celery, and onion in a large pot. Cook over high heat, bringing to a boil. Reduce the heat, cover and simmer for 20 minutes.
Remove the chicken and set aside.
Discard the onion and celery.
DO NOT DISCARD THE HEATED STOCK - just let it sit on the stove - simmering over low heat.
Combine the flour, buttermilk, baking powder, and salt in a large bowl.
Work the ingredients together 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 on a flat, floured surface.
Slice the dough into squares.
Add the squares of dough to the simmering stock, stirring gently and frequently to prevent sticking.
Let the dumplings cook for another 20 minutes to let the stock thicken.
Shred the cooked chicken.
Once the sauce has thickened, add the pulled chicken back to the pot with the dumplings and stir.

Notes

Tips and Tricks

● Store leftovers in an airtight container in the refrigerator for up to 3 days.
●Rotisserie chicken can be used to speed this recipe along.
●Milk, heavy cream, or evaporated milk can be added if you like a creamier chicken and dumplings.

Nutrition