cracker barrel dumpling recipe for chicken and dumplings
- The Best cracker barrel dumpling recipe for chicken and dumplings
- Cracker Barrel Chicken and Dumplings
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Cracker Barrel Chicken and Dumplings Works
- ❓ Frequently Asked Questions About Cracker Barrel Chicken and Dumplings
The Best cracker barrel dumpling recipe for chicken and dumplings
This recipe for Chicken and Dumplings at Cracker Barrel is one of those comfort foods that just feels like home—simple enough to make from scratch but still indulgent enough to make everyone sit up straight and say, “Mom, this is so good.” I love it because it’s the kind of dish that doesn’t need to be fancy to be satisfying. You can make it on a weeknight when the kids are tired after school, or on a Sunday when you’re just craving something warm and hearty. It’s that kind of meal that makes the whole family pause and lean in, even if they’re not the biggest fans of dumplings. My kids will eat it straight from the pot, and my husband will tell me it’s the only thing that makes his workweek feel like Christmas.
What I also love is how adaptable it is. You can throw in leftover veggies, swap out the chicken for shredded rotisserie meat, or even make it vegetarian with some extra cheese and mushrooms. It’s one of those recipes that feels like a little love note in a bowl—comforting, nostalgic, and always a hit. And let’s be honest, there’s something about the steam rising from the pot and the golden-brown dumplings floating on top that just makes it feel special. Whether it’s a family dinner or a lazy Saturday in, this dish never fails to bring people together. Plus, the health benefits are pretty solid too—lean protein, fiber from the veggies, and a good dose of warmth without all the extra junk. It’s the kind of meal that makes you feel good inside, and that’s always worth it.
Cracker Barrel Chicken and Dumplings
A comforting dish featuring tender chicken in a rich, creamy tomato-based sauce, served with fluffy dumplings inspired by Cracker Barrel’s classic recipe. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 boneless, skinless chicken breasts (6 oz each)
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 cup Cracker Barrel tomato sauce
- 1 cup chicken broth
- ½ cup heavy cream
- 1 cup shredded cheddar cheese
- 1 tbsp butter
- 1 tsp Worcestershire sauce
- ½ tsp onion powder
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup cold butter, cubed
- 1 egg
- ½ cup milk (or buttermilk)
👨🍳Directions
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1 Preheat oven to 400°F (200°C). In a skillet, heat olive oil over medium heat. Season chicken breasts with thyme, garlic powder, salt, and pepper. Cook for 5-6 minutes per side until golden and cooked through. Remove and set aside.
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2 In the same skillet, melt butter. Add shredded cheddar cheese and cook until melted. Stir in tomato sauce, chicken broth, heavy cream, Worcestershire sauce, and onion powder. Simmer for 5 minutes.
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3 For the dumplings, cut cold butter into flour and baking powder until mixture resembles coarse crumbs. Stir in salt, egg, and milk until a dough forms. Chill for 15 minutes.
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4 Roll dough into 1-inch balls and place on a baking sheet lined with parchment paper. Bake for 15 minutes. Drop 1-2 dumplings into the sauce and cover skillet to steam for 5 minutes. Uncover and simmer 5 more minutes.
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5 Return chicken to the skillet, spoon sauce over top, and simmer for 2-3 minutes until heated through. Serve hot with dumplings.
🔧Equipment
- Large skillet
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Oven
- Dumpling dropper or spoon
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Cracker Barrel Chicken and Dumplings Works
This Chicken and Dumplings recipe with Cracker Barrel-style dumplings is always a crowd-pleaser because it’s hearty, comforting, and simple enough to make without fuss. Whether you’re serving it at a casual family dinner or a holiday gathering, the fluffy dumplings and rich broth make it feel special without needing fancy ingredients. It’s the kind of meal that brings everyone together, warm and cozy, and it works just as well for everyday meals as it does for big occasions.
❓ Frequently Asked Questions About Cracker Barrel Chicken and Dumplings
What is the difference between a cracker barrel and a traditional dumpling in the “Chicken and Dumplings” recipe?
In a classic cracker barrel dumpling, the dough is often thinner and more delicate, shaped like a small, round, or oval cracker with a slightly raised edge. These dumplings are traditionally boiled and have a crispy exterior, giving them a distinct texture compared to fluffy, pillowy traditional dumplings. The name “cracker barrel” comes from their resemblance to a barrel-shaped cracker, which is why they’re sometimes called “barrel dumplings” or “cracker dumplings.”
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Why does my cracker barrel dumpling recipe sometimes turn out too dense or dry?
A few common reasons could be: 1. Overmixing the dough – Mixing too long develops gluten, making the dumplings tough. Use a gentle hand and fold the dough just until combined. 2. Not enough liquid – If the dough is dry, it won’t expand properly when boiled. Ensure the dough is sticky enough to hold together when pinched. 3. Boiling too quickly – If the water is boiling too fast, the dumplings may not rise as much. Use a gentle simmer and avoid stirring too soon. 4. Old flour or baking powder – Fresh ingredients yield better results. Check expiration dates on flour and baking powder. 5. Underproofing the dough – If the dough isn’t rested long enough, it won’t rise properly. Let it rest at room temperature for at least 30 minutes before boiling.
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How can I make the cracker barrel dumplings extra crispy?
To achieve a crispier exterior: 1. Use a bit more baking powder – A slight increase (like 1 extra tsp per cup of flour) helps the dumplings puff up more and crisp up faster. 2. Boil them in a pot with a lid – Covering the pot while boiling traps steam, helping the dumplings expand and crisp. 3. Add a splash of vinegar or lemon juice – A tiny bit (¼ tsp) to the broth can enhance browning and crispiness. 4. Use a colander or strainer – After boiling, let the dumplings drain in a colander for 1-2 minutes before serving to remove excess moisture. 5. Serve immediately – If you want them extra crispy, serve them hot right out of the pot—avoid reheating, as it can make them soggy.
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Can I substitute any ingredients in the cracker barrel dumpling recipe?
Yes, but some adjustments may be needed: – Flour: All-purpose flour works fine, but for a lighter texture, use a mix of all-purpose and bread flour (e.g., 75% AP, 25% bread). – Baking powder: Ensure it’s fresh (check the date). If you don’t have it, you can use baking soda + a little vinegar (½ tsp baking soda + ¼ tsp cream of tartar per cup of flour). – Chicken broth: Use low-sodium or homemade for better flavor. If using water, add a bouillon cube. – Butter or oil: If you don’t have butter, melted vegetable oil works, but the flavor won’t be as rich. – Dumpling ingredients: Skip the salt if your broth is salty, or adjust to taste. For extra richness, add a splash of heavy cream or a pinch of nutmeg. – Vegetables: If you want a veggie version, add finely chopped carrots, celery, or mushrooms to the broth before boiling the dumplings.
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How do I know when the cracker barrel dumplings are fully cooked?
Cracker barrel dumplings are done when: 1. They float to the surface of the broth—this means they’ve fully cooked and puffed up. 2. They take on a golden-brown hue around the edges (if boiling in a pot with a lid, they may not brown as much, but they should be firm when tested). 3. When poked with a fork or knife, they feel tender and don’t resist—if they still feel slightly rubbery, they need more time. 4. The broth has thickened slightly around them, indicating they’ve absorbed some liquid. If boiling too long, dumplings can turn mushy, so keep an eye on them and remove when they’re just right.
