cracker barrel chicken and dumplings
With tender chicken and pillowy dumplings! So homey, so nostalgic. Southern comfort in a bowl!
Ingredients
- 2 pounds bone-in chicken thighs and breasts (combination provides optimal flavor)
- 8 cups chicken broth (low-sodium preferred)
- 1 large yellow onion , finely diced
- 3 carrots , sliced into coins
- 3 celery stalks , diced
- 4 cloves garlic , minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 tablespoon fresh parsley , chopped
- Salt and freshly ground black pepper to taste
- For the Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 tablespoons cold butter , cubed
- 1 cup cold milk
- 1 tablespoon fresh chives , minced (optional for enhanced flavor)
- Ø Substitution options: For a time-saving alternative , try using a rotisserie chicken and premade chicken stock. For gluten-free dumplings, substitute all-purpose flour with a 1:1 gluten-free flour blend. The Crockpot Chicken and Gravy approach can also be adapted for this recipe if you prefer a slow-cooker method.
Instructions
- Step 1: Prepare the Chicken and Broth BaseBegin by seasoning your chicken pieces generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Working in batches to avoid overcrowding, sear the chicken pieces until golden brown on all sides (approximately 3-4 minutes per side). This crucial step creates fond (those delicious browned bits on the bottom of the pot) that forms the flavor foundation of authentic Cracker Barrel chicken.Once all chicken is seared, remove it temporarily and add the diced onions, carrots, and celery to the same pot. Sauté for 5-7 minutes until vegetables begin to soften, then add minced garlic and cook for 30 seconds until fragrant. Pour in 1 cup of the chicken broth, scraping the bottom of the pot with a wooden spoon to release those flavorful browned bits. Return the chicken to the pot and add remaining broth, bay leaves, and thyme.Pro tip: For extra richness that mimics Cracker Barrel's deep flavor profile, add a tablespoon of butter at this stage—this creates the silky mouthfeel that distinguishes restaurant-quality broths.Step 2: Simmer and Shred the ChickenBring the broth to a gentle boil, then reduce heat to maintain a simmer. Cover partially and cook for 30-35 minutes until chicken reaches an internal temperature of 165°F and is tender enough to shred easily. Remove the chicken pieces to a plate and allow to cool slightly.While the chicken cools, increase heat slightly to maintain a steady simmer in the broth. This reduction intensifies the flavors, creating that signature Cracker Barrel richness. Using two forks, shred the chicken into bite-sized pieces, discarding bones and skin. Return the shredded chicken to the simmering broth.Chef's secret: For that authentic Cracker Barrel flavor, add a pinch (¼ teaspoon) of poultry seasoning to the broth after returning the shredded chicken. This subtle addition creates the distinctive taste that sets this recipe apart from ordinary chicken and dumplings.Step 3: Prepare and Cook the DumplingsIn a large bowl, whisk together flour, baking powder, and salt. Using your fingertips or a pastry cutter, work the cold butter into the flour mixture until it resembles coarse crumbs. This technique creates pockets of butter that result in light, fluffy dumplings similar to Cracker Barrel's signature texture.Gradually add cold milk, stirring gently with a fork until just combined. The dough should be sticky but manageable—overmixing will result in tough dumplings. Using a tablespoon, drop rounded portions of the dumpling mixture directly into the simmering broth, leaving space between each dumpling as they will expand during cooking.Cover the pot completely and reduce heat to low. Allow dumplings to steam-cook for 15 minutes without lifting the lid. After 15 minutes, test a dumpling by cutting it in half—it should be cooked through with no doughy center. Sprinkle with fresh parsley before serving.
