Dinner

Cracker Barrel Chicken ‘n Dumplings

If you love traditional chicken and dumplings, you’ll love this cracker Barrel Chicken ‘n Dumplings recipe!

Cracker Barrel Chicken ‘n Dumplings

Cracker Barrel Chicken ‘n Dumplings are a homestyle comfort food made easy.

Cracker Barrel Chicken ‘n Dumplings

It reminds me of Sunday dinner at grandma’s house. SO GOOD!

Cracker Barrel Chicken ‘n Dumplings

it is 100% kid-approved and a hit with everyone.

Cracker Barrel Chicken ‘n Dumplings

Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes | Makes: 6 servings

Ingredients:

Dumplings:

2 ½  C all-purpose flour
¼ tsp Italian seasoning
¼ tsp black pepper (freshly cracked)
¼ C canola oil
¾ C whole milk

Chicken:

1 Rotisserie chicken (skinned and shredded)
2 containers (32 oz each) low-sodium chicken stock
¼ tsp garlic salt
¼ tsp Italian seasoning
Salt to taste
Black pepper to taste
1 bunch (freshly chopped) chopped parsley

Instructions:

Step 1. Prep a cutting board by tossing flour to cover it.
Step 2. Dust a rolling pin with flour.
Step 3. Set both aside.

Step 4. Coat a dutch oven with nonstick cooking spray.
Step 5. Pour the chicken stock in the dutch oven.
Step 6. Warm on medium-high heat.
Step 7. Add flour, Italian seasoning, and pepper to a large bowl.

Step 8. Whisk to combine.
Step 9. Form a hole in the center of the flour mixture.
Step 10. Slowly pour in the oil and milk.
Step 11. Using your hands until the dough comes together forming a moist ball.
Step 12. Remove the dough ball from the bowl and put it on the flour-covered cutting board.

Step 13. Sprinkle a light coat on the dough ball.

Step 14. Using the rolling pin, spread the dough ball into a ¼ inch thick sheet.
(Add more flour if necessary to avoid the dough from sticking to the cutting board or rolling pin.)

Step 15. Once the dough is rolled out, use a knife to cut pieces into 1 inch wide sections.
Step 16. Cut the inch sections into 2 inch long pieces.
Step 17. Sprinkle the cut sections of dough with a light coat of flour.

Step 18. Add the garlic salt and Italian seasoning to the chicken stock. Stir well.
Step 19. Bring the chicken stock to a boil.
Step 20. Carefully add the dumplings (1 at a time) to the stockpot.
Step 21. Gently stir.
Step 22. Reduce heat to a simmer.

Step 23. Cook on simmer for 15-20 minutes.
(Or until the dumplings have cooked through.)
Step 24. Gently stir so the dumplings don’t stick to the bottom of the pot.
Step 25. The sauce should begin to thicken.*
Step 26. At the last 5 minutes add the shredded chicken to the pot.

Step 27. Stir carefully to mix.
Step 28. Taste test for adding more salt and pepper.
Step 29. Taste to make sure that the dumplings are thoroughly cooked.
Step 30. Garnish with fresh parsley before serving.

Enjoy!

Note: If the chicken broth doesn’t thicken add a mixture of 1 Tbsp of cornstarch and 1 Tbsp of water combined to the pot. Stir to mix.

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Cracker Barrel Chicken ‘n Dumplings

Cracker Barrel Chicken ‘n Dumplings

Yield: 6
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients

Dumplings:

  • 2 ½ C all-purpose flour
  • ¼ tsp Italian seasoning
  • ¼ tsp black pepper (freshly cracked)
  • ¼ C canola oil
  • ¾ C whole milk

Chicken:

  • 1 Rotisserie chicken (skinned and shredded)
  • 2 containers (32 oz each) low-sodium chicken stock
  • ¼ tsp garlic salt
  • ¼ tsp Italian seasoning
  • Salt to taste
  • Black pepper to taste
  • 1 bunch (freshly chopped) chopped parsley

Instructions

  1. Prep a cutting board by tossing flour to cover it.
  2. Dust a rolling pin with flour.
  3. Set both aside.
  4. Coat a dutch oven with nonstick cooking spray.
  5. Pour the chicken stock in the dutch oven.
  6. Warm on medium-high heat.
  7. Add flour, Italian seasoning, and pepper to a large bowl.
  8. Whisk to combine.
  9. Form a hole in the center of the flour mixture.
  10. Slowly pour in the oil and milk.
  11. Using your hands until the dough comes together forming a moist ball.
  12. Remove the dough ball from the bowl and put on the flour covered cutting board.
  13. Sprinkle a light coat on the dough ball.
  14. Using the rolling pin, spread the dough ball into a ¼ inch thick sheet.
    (Add more flour if necessary to avoid the dough from sticking to the cutting board or rolling pin.)
  15. Once the dough is rolled out, use a knife to cut pieces into 1 inch wide sections.
  16. Cut the inch sections into 2 inch long pieces.
  17. Sprinkle the cut sections of dough with a light coat of flour.
  18. Add the garlic salt and Italian seasoning to the chicken stock. Stir well.
  19. Bring the chicken stock to a boil.
  20. Carefully add the dumplings (1 at a time) to the stock pot.
  21. Gently stir.
  22. Reduce heat to a simmer.
  23. Cook on simmer for 15-20 minutes.
    (Or until the dumplings have cooked through.)
  24. Gently stir so the dumplings don't stick to the bottom of the pot.
  25. The sauce should begin to thicken.*
  26. At the last 5 minutes add the shredded chicken to the pot.
  27. Stir carefully to mix.
  28. Taste test for adding more salt and pepper.
  29. Taste to make sure that the dumplings are thoroughly cooked.
  30. Garnish with fresh parsley before serving.

Notes

If the chicken broth doesn’t thicken add a mixture of 1 Tbsp of cornstarch and 1 Tbsp of water combined to the pot. Stir to mix.

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