Cracker Barrel Chicken Dumplings are the epitome of cozy comfort food. This recipe is full of pillowy dumplings, juicy chicken, and colorful veggies.
I’m sure you can serve this with a green vegetable or salad. However, growing up when we had chicken and dumplings we had just chicken and dumplings. There were no sides.
CRACKER BARREL CHICKEN DUMPLINGS
Cracker Barrel Chicken Dumplings are as close to homemade as you can get if you don’t make chicken and dumplings. That said, they are not hard to make and once you read through this recipe, you’ll see what I mean.
THERE ARE TWO TYPES OF DUMPLINGS
I use the same dough whether I’m dropping or rolling the dumplings. As well, you can use canned biscuits for dumplings. Cut the biscuits into quarters or roll them flat and cut them into strips.
- Drop dumplings are when you simply use a spoon to scoop the dumpling mixture out of the bowl and drop the dough into the boiling soup base. This is an easier method since you save the rolling out and cutting time of rolled dumplings.
- For Rolled dumplings, you’ll roll the dough thin and cut it into strips. Next, place the strips in the boiling soup base to cook.
WHAT YOU’LL NEED
- Carrots. peeled and cut into 3-inch lengths
- Celery stalks, cut into 3-inch lengths
- Onion, quartered
- chicken breasts. boneless, skinless
- Baking mix. Homemade or prepared
- Salt and black pepper. to taste
You can use chicken thighs instead of chicken breasts. Furthermore, you can use fresh or frozen mixed vegetables in the broth for more nutrients and flavor. This will make the dumplings a more well-rounded meal.
If you like this recipe, you enjoy these recipes too.
- Southern Blueberry Dessert Dumplings
- Old Fashioned Tomato Dumplings
- Amish Tomato Dumplings
- Glazed Strawberry Fritters
CRACKER BARREL CHICKEN DUMPLINGS
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- 8 cups water
- 2 medium carrots peeled and cut into 3 inch lengths
- 2 medium celery stalks cut into 3 inch lengths
- 1 medium onion quartered
- 2 medium chicken breasts boneless, skinless
- 2 and ¼ cups baking mix like Bisquick or Pioneer
- ⅔ cup milk
- Salt and black pepper, to taste
- In a medium stock pot or dutch oven, place the water, carrots, celery, onion, and chicken. Bring the water to a boil over medium-high heat. Continue cooking for 25 minutes or until the chicken is fork-tender. Remove the chicken from the pot and shred using two forks. Keep the chicken warm.
- Drain the broth through a mesh strainer to separate the vegetables from the broth. Return the broth to the pot. You can either toss the vegetables or slice them to return to the pot after the dumplings are cooked.
- Meanwhile, mix the baking mix with milk. Turn out onto a lightly floured surface and knead just until blended. Roll out as thinly as possible. Using a pizza cutter, slice into 1-inch strips about 2 inches long.
- Bring the broth in the pot to a boil over medium-high heat. Drop dumplings into boiling broth one at a time, stirring as needed.
- Return the chicken to the pot with the dumplings. Cover the pot, reduce heat to medium-low, and boil for 15 to 20 minutes or until the broth reaches your desired thickness.
- Serve with freshly cracked black pepper, if desired.