Cracker Barrel Chicken and Dumplings

Kitchen Equipment

• Large pot or Dutch oven
• Mixing bowl
• Rolling pin
• Knife or pizza cutter

How to Make Cracker Barrel Chicken and Dumplings

Follow these steps for a foolproof, homestyle dish:

Step 1: Cook the Chicken

1. In a large pot or Dutch oven, bring the chicken broth to a simmer over medium heat. Add the chicken breasts, onion, garlic, and bay leaf. Season with salt and pepper.
2. Let the chicken simmer for 15-20 minutes, or until it is fully cooked and tender. Remove the chicken from the pot, shred it into bite-sized pieces, and set aside. Discard the bay leaf.

Step 2: Make the Dumpling Dough

1. In a mixing bowl, combine the flour, baking powder, and salt. Stir in the melted butter and milk until a soft dough forms.
2. On a floured surface, roll out the dough to about ¼-inch thickness. Use a knife or pizza cutter to cut the dough into small squares (about 1 inch each).

Step 3: Cook the Dumplings

1. Bring the broth back to a simmer and gently drop the dumpling squares into the pot. Stir occasionally to prevent sticking.
2. Let the dumplings cook for 10-12 minutes or until they’re soft and cooked through.

Step 4: Add the Chicken Back In

1. Return the shredded chicken to the pot, stirring it gently with the dumplings. Let everything heat through for another 2-3 minutes.
2. Season to taste with additional salt and pepper if needed.
3. Serve and Enjoy
   Ladle the chicken and dumplings into bowls, and serve hot!

Tips for the Best Chicken and Dumplings

• Use Boneless Thighs for Extra Flavor: If you like a richer taste, substitute chicken thighs for the chicken breasts.
• Avoid Overworking the Dough: When mixing the dumpling dough, be careful not to overwork it; this keeps the dumplings tender and fluffy.
• Control the Thickness of the Broth: For a thicker broth, allow the soup to simmer longer after adding the dumplings, or add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water.

Storing and Reheating Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water to thin out the broth as it may thicken after being refrigerated.