Copycat Cracker Barrel Chicken & Dumplings Recipe

Why go all the way to your favorite restaurant when you can recreate their famous chicken and dumplings at home? It is as tasty as the original, uses simple ingredients, and can be ready within just a few minutes. What’s even better is that not only can you have a larger portion, but you can also save money and lessen the hassle by making it at home. You can learn how to make this delicious dish with this video tutorial by The Slow Roasted Italian on YouTube.

Ingredients:

• 2 tbsp salted butter
• ½ cup diced carrots, celery, and onion
• Freshly cracked pepper and sea salt, to taste
• 1 pound of chicken tenderloins, thawed
• 5 tsp chicken bouillon granules, divided
• 4½ cups water, divided
• 2 cups all-purpose flour, plus more for dusting
• 2 tsp baking powder
• 1 cup buttermilk
• 2 tbsp heavy cream, optional
• 1 tsp chopped parsley, for garnish

Directions:

Step 1

Place a medium saucepan or Dutch oven on a stove over medium heat, then melt the butter, add the diced vegetables and a sprinkle of parsley, and give them a good toss. Saute them for about 4 to 5 minutes or until the vegetables are soft and the onion becomes translucent. Season them with salt and pepper to taste, 1 teaspoon of chicken bouillon granules, and half a cup of water. Now, add the chicken and bring the mixture to a simmer before covering it with the lid, then continue letting it simmer for about 10 to 15 minutes or until the meat is cooked through. While waiting for it to simmer, prepare the dumpling. In a medium-sized bowl, whisk together the flour, baking powder, and a pinch of salt and pepper until well combined. Pour in buttermilk, then stir them together until the dough comes together.

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Step 2

Scrape the dough and transfer it to a heavily floured surface, then roll it out into a rectangle that is about ¼” thick, slice into 1×1″ squares or slightly larger rectangles, dust them with more flour, and set aside. Once the vegetables are ready, strain them from the broth, then return the broth to the saucepan, and add the remaining 4 cups of water, 4 teaspoons of chicken bouillon, and half a teaspoon of pepper. Bring the broth mixture to a low boil, then add the dumplings dropping them separately to prevent them from sticking together. Reduce the heat to a simmer, then let the dumplings cook for about 10 to 15 minutes uncovered or until done, they should be soft like a noodle. While waiting for the dumplings to cook, shred or chop the chicken into small bite-sized pieces, then add to the saucepan once the dumplings are cooked, and give them a good stir. Let them cook for a few more minutes until the chicken is heated and the broth is thickened. Drizzle some heavy cream, then stir them until well combined. Garnish with some freshly cracked pepper and chopped parsley, then serve, and enjoy!

*All image credit belongs to The Slow Roasted Italian via YouTube. Follow and subscribe to her channel for more!

Copycat Cracker Barrel Chicken & Dumplings Recipe