Copycat Cracker Barrel Chicken and Dumplings

Copycat Cracker Barrel Chicken and Dumplings is a hearty, comforting dish that replicates the beloved version served at Cracker Barrel. This recipe is rich, creamy, and perfect for a cozy meal. Here’s how you can make it at home!

Ingredients:

For the Chicken and Broth:

• 4 boneless, skinless chicken breasts (or thighs for more flavor)
• 6 cups chicken broth (or 4 cups broth and 2 cups water)
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 1 large carrot, chopped
• 3 cloves garlic, minced
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp salt (or more to taste)
• 1/2 tsp black pepper
• 1 tbsp olive oil (for sautéing)

For the Dumplings:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp butter, cold and cut into small pieces
• 3/4 cup whole milk (you can use buttermilk for tang)
• 1/2 tsp garlic powder (optional, for extra flavor)

For the Final Touch:

• 1/2 cup heavy cream
• Chopped fresh parsley (optional, for garnish)

Instructions:

Step 1: Cook the Chicken and Make the Broth

1. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, celery, and carrot. Cook for about 5-7 minutes until softened. Add the minced garlic and cook for an additional minute.

2. Add Chicken and Broth: Pour in the chicken broth, add the bay leaves, thyme, salt, and pepper. Bring the mixture to a simmer.

3. Cook the Chicken: Add the chicken breasts (or thighs) into the broth and let them simmer gently for about 20-25 minutes, or until the chicken is fully cooked through.

4. Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and discard the bay leaves.

Step 2: Prepare the Dumplings

1. Make the Dumpling Dough: In a mixing bowl, whisk together the flour, baking powder, salt, pepper, and garlic powder (if using). Add the cold butter pieces and use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.

2. Add the Milk: Pour in the milk and stir just until the dough comes together. Be careful not to overmix; the dough should be slightly sticky.

Step 3: Cook the Dumplings

1. Add the Dumplings to the Broth: Bring the chicken and broth mixture to a simmer. Drop spoonfuls of the dumpling dough into the broth (you should be able to get about 12-15 dumplings). Make sure the dumplings are not crowded, so they have room to expand.

2. Simmer the Dumplings: Cover the pot with a tight-fitting lid and let the dumplings cook for about 15-20 minutes. Don’t lift the lid while cooking, as it can affect the dumplings’ texture. You know the dumplings are done when they have puffed up and a toothpick inserted into one comes out clean.

Step 4: Final Touch

1. Add Heavy Cream: Once the dumplings are cooked, stir in the heavy cream to add richness and creaminess to the soup.

2. Taste and Adjust: Taste the soup and adjust the seasoning with more salt or pepper, if needed.

3. Serve: Ladle the chicken and dumplings into bowls, and garnish with chopped fresh parsley if desired.

Tips:

• For extra flavor, you can sauté the chicken before adding it to the broth for a richer taste.
• For a thicker broth, you can add a little cornstarch mixed with cold water (a slurry) to the soup before adding the dumplings.
• Leftovers: This dish stores well in the fridge for a few days, but the dumplings may become softer as they sit.

Enjoy your homemade Copycat Cracker Barrel Chicken and Dumplings—perfect for a cozy dinner or family meal!