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Homemade Cracker Barrel Chicken and Dumplings

By:

Updated February 17, 2017
(6 Votes)

7 Comments

UPDATED
Homemade Cracker Barrel Chicken and Dumplings
Homemade Cracker Barrel Chicken n' Dumplins
This image courtesy of Tom Krawczyk for AllFreeCopycatRecipes.com

For the ultimate bite of down-home country cooking, try this recipe for Homemade Cracker Barrel Chicken and Dumplings. This chicken and dumplings recipe makes for the perfect Sunday supper. The easy Cracker Barrel recipe is a cross between chicken soup and a pot pie filling. This is a comfort food recipe the whole family will love. The base of the recipe is the chicken stock. If you don't want to make homemade chicken stock, simply replace it with the store-bought variety and buy cooked chicken. The chicken can be cut into large chunks or shredded, depending on how you prefer the dish. The dumplings are perfectly pillowy and practically melt in your mouth. This recipe adds carrots and celery to the main dish, though the Cracker Barrel version omits them. This is a dinner recipe Grandma would approve of!

Cooking Vessel Size: Large Stock Pot

Ingredients
  • For Chicken Stock:
  • 1 chicken, cut up or whole
  • 3 carrots, peeled and cut in half
  • 4 stalks of celery, cut in half
  • 1 onion, peeled and cut in half
  • 1 teaspoon dried thyme
  • 2 teaspoons dried sage
  • salt and pepper, to taste
  •  
  • For Dumplings:
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons crisco
  • 3/4 cup milk
  •  
  • 2 carrots, chopped (optional)
  • 2 stalks of celery, chopped (optional)
  • 1 small onion, diced
  • 1/2 teaspoon dried sage
  • salt and pepper, to taste
Instructions

For Stock:

  1. Place all ingredients for the chicken stock in a large stock pot. Fill with water until all the ingredients are covered.
  2. Bring the ingredients to a light simmer and let simmer over low heat for about 2 hours. Then remove the pieces of chicken and set aside. Strain the rest of the stock, discarding all the vegetables. After the chicken cools cut into pieces or shred, depending on how you like your chicken and dumplings.

For Dumplings:

  1. Mix together all of the dumpling ingredients in a mixing bowl until they come together and form a ball. Add more flour if dough is too sticky and more milk if dough is too dry.
  2. Place the ball of dough on a floured surface. Knead a few times until smooth. Roll out the dough to about 1/8 inch thick.
  3. Cut the rolled out dough into slices, then smaller bite-sized pieces.

To Assemble:

  1. Heat the remaining ingredients in a large pot with 6 cups of the strained stock. Add the reserved chicken. Add more water if the ingredients are not covered. Bring to a boil.
  2. Put the heat on low and add the cut-up dumplings.
  3. Simmer on low for 30 minutes or until dumplings are cooked through and the broth has thickened.
  4. If the broth is not thick enough, create a slurry by mixing together 1 teaspoon of flour and a 1/4 cup water in a small bowl. Then whisk into the broth and let simmer an additional 5 minutes.

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Well, I was gonna comment that this was not Cracker Barrel Chicken Dumplings, but it looks like several others already did that, HA HA

Nope...Chicken n Dumplins are just that...add a bunch of other stuff and it's something else. Have ya ever eaten at Cracker Barrel? Would LOVE their recipe!

This recipe is in NO WAY comparable to Cracker Barrel's, except for the fact that they both have chicken in them. This is just soup! Cracker Barrel serves a true Southern-style Chicken Dumplins!

The dumplings in this dish are fantastic! They're perfectly soft and chewy. I also loved the flavor of the chicken stock. Next time I think I'll add more vegetables!

Mmmmm, this soup was so good! It's the perfect dish to prepare during the winter. I've been a little under the weather lately, so this soup was definitely some good soup for the soul.

I loved the flavor of this chicken and dumplings! Starting with homemade stock really helps to make this simple dish taste special. Next time, I would saute the vegetables in some butter and add some flour to make a roux before adding the stock to the pot to help thicken it up a bit.

I loved the dumplings - so soft and tasty! I only wish the broth was a little thicker. It reminded me of a loaded chicken soup.

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