In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Chicken and Dumplings like Cracker Barrel
- add review
- #17999
Chicken and dumplings just like Grandma's (or Cracker Barrel's)! Cooking a whole bird until it's fall-off-the-bone tender is the key to the chicken while buttermilk gives a deep flavor to the dumplings. With homestyle cooking, simple is usually best!
serves/makes:
ready in:
1-2 hrs
1-2 hrs
7 reviews
4 comments
ingredients
4 pounds whole frying chicken
2 quarts water
2 teaspoons salt
1/2 teaspoon black pepper
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons shortening
3/4 cup buttermilk
directions
Place the chicken in a Dutch oven. Add the water and first measure of salt. Bring to a boil. Cover the pot and reduce the heat to a simmer. Let cook for 1 hour or until the meat is cooked and tender.
Remove the chicken from the broth and set aside until it is cool enough to handle. Strain the broth through a sieve and return to the Dutch oven. Add the black pepper and bring the broth back to a low boil and let the broth simmer while you prepare the chicken.
Cut the chicken meat from the bones. Discard the bones and cut the meat into bite-sized pieces.
Combine the flour, baking soda, and salt in a bowl. Add the shortening and cut into the flour mixture using a pastry blender. The mixture should resemble coarse crumbs. While stirring with a fork, slowly add the buttermilk until a dough forms. Turn the dough out onto a lightly floured surface and knead 4-5 times.
Pat the dough to 1/2-inch thickness and cut into 1x1-inch pieces. Turn the heat on the broth up so it comes to a boil.
Drop the dumplings into the boiling broth. Let boil for 1 minute. Reduce the heat to a simmer, cover the pan, and let cook for 10 minutes or until the dumplings are cooked.
Stir the chicken into the pot. Cook just until heated through and then serve hot.
recipe tips
Season the cooking water well but also always season your broth to taste after straining it.
Make a larger batch of broth to use in other recipes or for soups later.
Keep the pot covered while cooking the dumplings to make sure they steam properly and cook through.
Use a pastry cutter for cutting the shortening into the flour. If you don't have a pastry blender you can use two forks.
If you want a richer flavor, add a splash of cream to the finished dish just before serving.
Try adding fresh herbs like thyme or parsley to the finished dish.
If your dumplings are still gooey after the suggested cooking time, give them a few extra minutes covered to fully cook through.
For added richness, simmer the broth with aromatics like onion and garlic before cooking the chicken.
common recipe questions
What is the best type of chicken to use for chicken and dumplings?
A whole frying chicken is best because it is flavorful and tender when cooked properly. Other options include roasting or stewing chickens, or cut up chicken pieces (skin-on and bone-in).
Why do I need to simmer the chicken for an hour?
Simmering the chicken for an hour allows it to cook slowly, ensuring that the meat becomes tender and falls off the bone while also infusing the broth with flavor.
Can I use chicken broth instead of water?
Using only broth to cook the chicken may end up overly salty. You can use a mixture of broth and water if you want richer stock. You'll also only want to add salt to taste, not the amount called for in the recipe.
What if I don't have buttermilk?
You can make a substitute by combining 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes to thicken before using it in the dumplings.
Can I use all-purpose gluten-free flour for the dumplings?
You can use gluten-free all-purpose flour, but the texture may differ slightly. It's best to follow a specific GF dumpling recipe for the best results, as gluten-free flours can behave differently when cooked.
What is the purpose of baking soda in the dumplings?
Baking soda acts as a leavening agent, helping the dumplings to rise and become fluffy rather than dense during cooking.
How do I know when the dumplings are fully cooked?
Dumplings are done when they have expanded in size and are no longer doughy in the center. A test is to cut one open; it should be light and fluffy all the way through.
Can I store leftover chicken and dumplings?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. However, be aware that the dumplings may become soggy over time.
Is it okay to freeze chicken and dumplings?
You can freeze chicken and dumplings. However, it's best to freeze the chicken and broth separately from the dumplings; the dumplings may become mushy after thawing.
Can I make this dish in advance?
You can prepare the chicken and broth ahead of time. Store them separately and prepare and add the dumplings when you are ready to heat and serve.
Can I add vegetables to the dish?
You can add vegetables like carrots, peas, or celery to the broth. Be sure to chop them finely and add them after you've strained the broth. Let them simmer in the broth while you remove the chicken from the bones and prepare the dumplings.
Do I have to use shortening in the dumplings?
Shortening helps achieve the right texture for the dumplings, but you can substitute it with unsalted butter or lard for a slightly different flavor and texture.
Can I use leftover rotisserie chicken?
You can use leftover chicken. To adjust the recipe, use chicken broth instead of water. Let it come to a boil. Add the chicken and then top with the dumplings. Proceed as directed.
What if my dumplings are too heavy or dense?
If your dumplings are dense, it may be due to over-kneading the dough or not enough leavening. Be gentle when kneading and make sure you measure baking soda accurately.
tools needed
Dutch Oven: For cooking the chicken and broth, and cooking the dumplings and incorporating the chicken for the final dish.
Sieve or Fine Mesh Strainer: Used to strain the broth after cooking the chicken, ensuring a clear liquid free of solids.
Measuring Cups: For measuring ingredients such as water, buttermilk, and flour, ensuring accuracy in the recipe.
Measuring Spoons: For measuring smaller quantities of salt, pepper, and baking soda.
Mixing Bowl: For combining the ingredients for the dumpling dough.
Pastry Blender: For cutting the shortening into the flour mixture to get a crumbly texture.
Fork: For stirring in the buttermilk to the dough mixture. It allows for better mixing without overworking the dough.
Rolling Pin (optional): If you prefer a more even thickness for the dumplings, a rolling pin can help achieve this when patting the dough.
Knife or Pizza Cutter (or small biscuit cutter): For cutting the dumpling dough into one-inch pieces, providing uniform sizes for even cooking. A small biscuit cutter can also be used.
Wooden Spoon or Spatula: For gently stirring the chicken back into the Dutch oven after the dumplings are cooked.
what goes with it?
Side Salad: A simple mixed greens salad with a light vinaigrette can provide a refreshing contrast to the hearty chicken and dumplings.
Hot Sauce: A dash of your favorite hot sauce can add some heat to the dish.
Apple Pie: For dessert, a slice of warm apple pie like grandma used to make can finish off the meal perfectly. The sweetness and spiced flavors of the pie make for a classic, comforting conclusion to a homestyle feast.
beverage pairings
Wine Pairings
Chardonnay: A buttery, oaky Chardonnay can be a perfect match for chicken and dumplings. Look for one that has notes of vanilla and a little bit of apple.
Sauvignon Blanc: A zesty Sauvignon Blanc will cut through the richness of the dish, balancing the flavors without overwhelming them. Seek one with citrus hints and a touch of herbal notes.
Pinot Grigio: If you're looking for something light, a Pinot Grigio is a solid choice. Its clean, fruity notes will play nicely with the savory chicken. Go for a bottle that has pear and green apple flavors.
Other Alcohol Pairings
Lager: A light, crisp lager pairs well without stealing the show, giving a refreshing contrast to the hearty flavors.
Cider: A dry apple cider complements the flavors of the chicken while adding a hint of sweetness without being overwhelming. Aim for one that has a bit of tartness to balance out the dish.
Whiskey Sour: A classic whiskey sour with its sweet and tangy elements can work surprisingly well with chicken and dumplings. The citrus adds brightness, while the richness of the whiskey ties in with the comfort of the meal.
Non-Alcoholic Pairings
Herbal Tea: A light herbal tea, like chamomile or peppermint, is gentle enough not to compete with the flavors but will offer a warm, cozy touch.
Sweet Tea: A Southern staple, sweet tea is just delightful when combined with a comforting plate of chicken and dumplings. The sweetness pairs with the savory notes of the dish and adds a nostalgic vibe.
Apple Juice: A no-fuss apple juice can actually be a perfect companion. Its natural sweetness can highlight the rich flavors of the chicken while keeping things kid-friendly.
nutrition data
563 calories, 34 grams fat, 33 grams carbohydrates, 29 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
see more c - copy cat restaurant recipes
reviews & comments
May 20, 2014
I followed the recipe exactly. As mentioned by another poster, the dumplings did not cook through. The broth was plenty thick enough, but this is nothing like CB. There also was very little flavor, and I had to add more seasoning.
Cracker barrel uses chicken tenders and chicken bouillon and they cook it in a pot... they use white lily self rising flour and the dumplings are rolled out to the thinness of a sugar packet and about the same size and they use no pepper. unless they have changed their recipe since I worked there.
November 1, 2013
Homestyle chicken and dumplings!
The recipe mentions cooking this in a pressure cooker as an aside. Do you do the dumpling part in there too? Would like to try it if someone can tell me how!
July 10, 2013
This is a great old fashioned chicken and dumplings recipe. Follow it and you'll have a perfect meal. The dumplings are done just like I remember my mom making them. It's a truely good homecooked meal.
September 17, 2011
This is very close to the way my grandmother and mom made chicken and dumplings. Except,(1) instead of shortening in the dumpling dough...skim the fat from the broth, if more is needed add some butter...(2) roll out the dough to about 1/8" thick and cut into 1"x1" pieces.(reason being you're adding more pieces and the more you add the thicker the broth) This will also make the dumplings have a better texture (less soggy)Be sure the broth is at a rolling boil.
well, i didn't think this recipe was anything like Cracker Barrel's. for one, every Cracker Barrel I have been to used only breast meat. after cooking, according to instructions, the broth was way too runny, so i decided to make a few changes. i added about 1/8 cup finely diced carrots, 1/2 cup finely diced onion, and 1 cup finely diced celery. boil till soft. then to thicken the broth i added about a tablespoon flour. i layered the dumplings, chicken breast slices and juice in a baking dish and topped with 4 or 5 pats of butter. covered and baked for about 30 minutes. it thickend up nicely and was perfect, or so we all thought (was the best chicken n dumplings i have ever made). still was not exactly like Cracker Barrel, but i have not found a recipe to mimick it exactly yet.
I have been looking for a Chicken n Dumpling recie for awhile now and have not been successful. I tried this one and while my husband ate it up, it didn't turn out how I liked. The dumplings did not cook through even though I cooked longer than required. And I also was expecting a thicker sauce, something more like Cracker Barrel. I'm open to suggestions to make this better, as I'm sure it is something I did.
May 8, 2008
this is my favorite. Always eat it when I eat at Cracker Barrell and this is just as good.
February 7, 2008
my family loves this one!!!
June 26, 2004
awesome recipe...just like grandma's!