Pin it
Just like home-style dining comfort, this knockoff Cracker Barrel Chicken and Dumplings features juicy chicken and soft, cloud-like dumplings floating in a hearty, tasty broth. Every bite mixes fluffy dumplings with perfectly done chicken in a dish that brings that eating-out feeling straight to your dinner table.
While trying to copy famous restaurant foods at home, getting these dumplings just right became my mission. The moment I got that texture spot-on, I knew I'd cracked the secret behind the original.
Key Ingredients Breakdown
- Chicken: Go with skinless breasts for a clean taste
- Flour: Regular all-purpose gives dumplings the right bite
- Broth: A good stock makes your flavor foundation
- Milk: Don't skimp - full-fat whole milk keeps dumplings soft
- Celery: Brings subtle flavor notes to your broth
- Fresh Herbs: Throw some in if you want extra color and taste
Dumpling Secrets Revealed
- Start With Flavor:
- Cook your veggies low and slow for a tasty broth.
- Handle The Bird:
- Simmer chicken slowly so it stays juicy.
- Nail The Dumplings:
- Mix and flatten with a gentle touch.
- Easy Does It:
- Put dumplings in one by one while broth bubbles gently.
- Bring It Together:
- Pull apart chicken and mix everything in the pot.
Pin it
My grandma always told me, 'You can't rush good dumplings.' After making pot after pot, I've found this advice rings especially true for this dish.
Take It Up A Notch
Dish it up in big bowls with a crack of fresh pepper and maybe some parsley on top. Want the full comfort meal? Grab some buttermilk biscuits to serve alongside.
Mix It Up Ideas
Switch things around by swapping in turkey, throwing in some veggies, or mixing in fresh herbs. Looking for something lighter? Try using chicken thighs and swap in 2% milk.
Keeping Leftovers Fresh
Pop extras in a sealed container and eat within three days. When warming up, do it slowly on the stove and splash in extra broth if it's gotten too thick.
Over my many attempts at getting this dish just right, I've learned that the little things truly matter. When you pay attention to each small step, you end up with something that tastes just like what you'd get at the restaurant.
Pin it
Frequently Asked Questions
- → How do I stop dumplings from being chewy?
- Mix the dough until it just comes together. Overmixing can make them dense and chewy.
- → Is rotisserie chicken okay to use?
- Absolutely. You can skip cooking raw chicken and add shredded rotisserie chicken with the dumplings.
- → Can this dish be frozen?
- Yes, but the dumplings might soften when thawed. Reheat slowly to keep them intact.
- → Why isn't the broth thick enough?
- Let it simmer steadily. The dumpling flour naturally thickens it over time when cooked properly.
- → Can dumplings be prepared ahead of time?
- It's better to make them fresh. If pre-cut, the dough can dry out and won’t cook well.