Copycat Cracker Barrel Chicken and Dumplings

These copycat Cracker Barrel Chicken and Dumplings taste like nostalgia and comfort food rolled into one. The gravy is thick and creamy, with simple flavors that come straight from the vegetables and chicken. The dumplings are soft and delicate, and the chicken is so juicy and tender that one bite nearly melts right in your mouth. The result is a satisfying home-cooked meal that’ll leave your belly full and your taste buds happy.

Ingredients for Copycat Cracker Barrel Chicken and Dumplings

• Chicken: Aim for at least a 6-pound whole bird, as this will result in the tastiest broth and the best meat.
• Vegetables: You’ll be using carrots, celery and onion.
• Liquids: Any water that’s added will turn to flavorful broth, and you’ll add white vinegar to help encourage the break down of collagen and connective tissues, as well as release minerals from the broth. This is how you’ll get that nice thick gravy. The addition of salt to the liquids helps draw out flavors from the broth.
• Dumplings: The dumplings are made with all-purpose flour, salt, a large egg and pepper.

Directions

Step 1: Boil down the chicken

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Place the chicken, carrots, celery and onion in a large Dutch oven or stockpot. Add water, the vinegar and salt. The amount of water is approximate, you just need enough to cover the chicken. Bring this to a boil. Reduce the heat, then cover and simmer until the meat nearly falls from the bones. Remove the chicken from the broth and allow it to cool. Strain the broth, discarding the vegetables and seasonings.

Editor’s Tip: Save the bones and the discarded vegetables and seasonings to make a delicious and nutritious homemade bone broth.

Step 2: Pick the bird

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Next, remove the meat from the chicken bones; discard skin and bones (or save them for broth, as noted above). Cut the meat into bite-sized pieces, then set it aside and keep it warm. Reserve 1 cup of the broth, and let it cool to lukewarm.

Step 3: Make the dumplings

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Combine the flour and salt. Make a well in the flour, and add the egg. Gradually stir 1/4 cup of the reserved broth into the egg, picking up flour as you go. Continue gently stirring and adding until the flour is used up, adding additional broth as needed until the dough is the consistency of pie dough. Pour any remaining reserved broth back into the stockpot.

Step 4: Rest the dough, then shape it

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Turn the dough onto a well-floured surface and knead in additional flour to form a stiff dough. Once it’s formed, let the dough rest for 15 minutes. Add more flour to your surface, then roll the dough into a 17-inch square. Cut that into 1-inch square pieces. Dust each mini square with additional flour, then let them dry for up to one hour.

Step 5: Cook the dumplings, add the chicken

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Next, bring the broth to a boil. There should be about 4 quarts left at this point. Drop the dumplings into the boiling broth. Reduce the heat; cover and simmer until a toothpick inserted into the center of a dumpling comes out clean, about 10 minutes. Be sure to keep the cover on as the dish simmers. Then stir in the chicken and the pepper.

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Recipe Variations

• Add herbs: Dried thyme, rosemary, basil, parsley or a mix of a few would taste lovely added in to the dumplings or broth. If using dried thyme or rosemary, be sure to very finely chop the dried herb prior to adding.
• Add vegetables: It’s hard to mess with the simplicity of copycat Cracker Barrel chicken and dumplings, but if you want to beef up your recipe, consider keeping the carrots, celery and onion and adding it back in once you add the chicken.
• Sprinkle in bacon: As you’re simmering the dumplings, cook a half a pound or so of applewood smoked bacon. Crumble pieces in as you’re adding the chicken back in to the broth and dumpling mixture.

How to Store Copycat Cracker Barrel Chicken and Dumplings

You can store any leftovers in an airtight container, or the lidded stock pot you used to cook it in, for up to 3 days.

Can you freeze copycat Cracker Barrel chicken and dumplings?

Yes. Whether you’ve made these ahead or you want to freeze leftovers for later, drop your copycat chicken and dumplings into a completely airtight, freezer-safe container for up to 3 months.

Copycat Cracker Barrel Chicken and Dumplings Tips

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How do I reheat chicken and dumplings?

If you’ve kept leftovers in the original stock pot, simply add it back to the stove and simmer on low. If you’re rewarming frozen copycat chicken and dumplings, first let them thaw overnight in the fridge. You can then pop the contents of your container into an oven-safe dish and rewarm in the oven at 350°F until desired warmth has been reached.

Note: Both circumstances may require extra liquid to help the chicken and dumplings loosen up. Add slowly, as needed.

How do you thicken the broth into more of a gravy?

If you want a thicker texture, the secret is to add cornstarch to the broth, or all-purpose flour if you don’t have cornstarch on hand. You can add it by the tablespoon until desired texture has been reached.

What should I serve with copycat chicken and dumplings?

If you want to really copy the Cracker Barrel chicken and dumplings recipe, you can serve with a few country sides. Some delicious homemade versions include loaded mashed potatoes and old-fashioned green beans. Just be sure to remember a side of hand-rolled flaky buttermilk biscuits to serve on the side.