Copycat Cracker Barrel Chicken Dumplings

Do you ever have those days when you just need a big, warm hug—but in food form? Well, look no further with our Cracker Barrel Chicken Dumplings!

Course Main Course

Cuisine American

Keyword Cracker Barrel Chicken Dumplings

Prep Time 20

Cook Time 40

Servings servings

Calories 396kcal

Author Dana DeVolk

Add the stock, chicken breast, onion, and celery in a large pot over medium-high heat.
6 cups low sodium chicken stock, 1 pound boneless skinless chicken breasts, 1 onion, 2 stalks of celery
Bring up to a boil, reduce heat to a simmer and cover. Simmer for 20 minutes.
Remove the chicken and set aside. Discard the onion and celery.
In a large bowl, combine the flour, baking powder, salt, and buttermilk.
3 cups flour, 1 tablespoon baking powder, 2 teaspoons salt, 1 ⅓ cup buttermilk
Combine until a dough forms. If the dough is too dry add a little more buttermilk, if it is too wet add a little more flour.
Once the dough comes together, dust it heavily with more flour.
Roll the dough out thinly on a clean work surface.
Slice the dough into 1-inch squares.
Add the dumplings to the simmering stock, stirring gently and frequently to prevent sticking.
Let the dumplings cook for another 20 minutes to let the stock thicken.
Meanwhile, shred the chicken.
Once the sauce is nice and thick, add the chicken to the dumplings, stir, and serve.

Don’t Overmix the Dough: Mix until you have a shaggy dough to keep those dumplings fluffy and tender.
Roll It Thin: Use a rolling pin on a well-floured surface to roll out the dumpling dough thinly. Thin dumplings cook better and absorb more flavor.
Cutting Dumplings: A pizza cutter is your best friend here. It makes slicing the dumplings into squares quick and easy—like cutting pizza but with fewer toppings!
Prevent Sticking: Gently stir the dumplings after adding them to the pot to prevent them from sticking together and forming one giant dumpling blob (unless that’s your thing).
Season to Taste: Before adding the dumplings, taste the broth and adjust with a pinch of salt and black pepper if needed.
Let It Simmer: Allow the dumplings to simmer until the broth becomes a thick, creamy broth that coats the back of a spoon.