Can I Make Cracker Barrel Chicken and Dumplings Ahead of Time?

Yes, Cracker Barrel Chicken and Dumplings can easily be made ahead of time. In fact, many people find the flavor even better the next day because the broth and dumplings continue absorbing the savory chicken flavor. Store the cooled dish in an airtight container in the refrigerator for up to 4 days.

What Is the Best Chicken to Use for Chicken and Dumplings?

A whole chicken is ideal because it creates a rich homemade broth while providing tender meat for the recipe. However, boneless chicken thighs or rotisserie chicken also work well if you want a quicker version of Cracker Barrel Chicken and Dumplings.

Why Did My Dumplings Turn Out Dense?

Dense dumplings are usually caused by overmixing the dough or using too much flour. For soft and tender dumplings, mix the ingredients gently and avoid kneading the dough too much. Keeping the broth at a gentle simmer instead of a rolling boil also helps maintain the perfect texture.

Can I Freeze Homemade Chicken and Dumplings?

Yes, Cracker Barrel Chicken and Dumplings freezes very well. Allow the dish to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. Reheat slowly on the stovetop with a little extra broth or water to restore the creamy consistency.

Cracker Barrel Chicken and Dumplings Easy Recipe

Name: Cracker Barrel Chicken and Dumplings
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Southern American
Ingredients: 1 whole chicken (about 4 pounds); 10 cups water; 1 teaspoon salt; 2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt (for dumplings); 2 tablespoons unsalted butter; 1 cup whole milk; 1/4 teaspoon black pepper

Description

Cracker Barrel Chicken and Dumplings is a comforting Southern-style recipe made with tender shredded chicken and soft homemade dumplings simmered in a rich savory broth. This classic comfort food is hearty, filling, and perfect for cozy family dinners.

Ingredients

Scale

1 whole chicken (about 4 pounds)
10 cups water
1 teaspoon salt
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt (for dumplings)
2 tablespoons unsalted butter
1 cup whole milk
1/4 teaspoon black pepper

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Instructions

Place the whole chicken in a large pot and cover with 10 cups of water. Add 1 teaspoon salt and bring to a boil.
Reduce the heat and simmer the chicken for about 1 hour until tender and fully cooked.
While the chicken cooks, combine the flour, baking powder, and 1/4 teaspoon salt in a large bowl.
Cut the butter into the flour mixture until crumbly, then slowly stir in the milk until a soft dough forms.
Transfer the dough to a lightly floured surface and knead gently a few times.
Roll the dough to 1/4-inch thickness and cut into strips or squares.
Remove the cooked chicken from the pot and let it cool slightly. Remove the skin and bones, then shred the meat.
Return the shredded chicken to the broth and bring to a gentle boil.
Add the dumplings one at a time while stirring gently to prevent sticking.
Cover the pot and simmer for 15 to 20 minutes until the dumplings are cooked through and tender.
Add black pepper and adjust salt to taste before serving hot.

Notes

Do not overmix the dumpling dough or the dumplings may become tough.
A whole chicken creates a richer and more flavorful broth.
Keep the broth at a gentle simmer while cooking the dumplings.
Leftovers can be refrigerated in an airtight container for up to 4 days.
Add a splash of broth or water when reheating if the mixture thickens too much.

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Category: Dinner
Method: Simmering
Cuisine: Southern American

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 3 g
Sodium: 720 mg
Fat: 11 g
Saturated Fat: 4 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 1 g
Protein: 28 g
Cholesterol: 85 mg