cracker barrel chicken and dumplings recipe
The Best cracker barrel chicken and dumplings recipe
This recipe isn’t just about taste—it’s about balance too. The chicken is tender and juicy, packed with flavor from the broth and spices, and the dumplings add that extra layer of richness without being heavy. My husband swears it’s the only thing he eats for breakfast that doesn’t make him feel sluggish later. And the kids? They’ll eat it for dinner, lunch, or even a late-night snack because it’s so satisfying. It’s that kind of dish that makes you feel like you’ve done something good with your time—like you’ve put effort into something that actually makes a difference. Plus, it’s healthy in a way that feels indulgent. The chicken is lean, the broth is low in sodium if you make it yourself, and the dumplings are made with whole wheat flour if you want to boost the fiber. It’s comforting, it’s hearty, and it’s something you can make ahead and reheat all week. That’s why this recipe is my go-to for both special occasions and regular days—because it’s simple, it’s loved, and it never fails to bring people together.
Cracker Barrel Chicken and Dumplings
A comforting dish featuring tender chicken in a creamy tomato-based sauce, served with fluffy dumplings and served over buttery egg noodles. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 cup tomato sauce
- 1 cup chicken broth
- ½ cup heavy cream
- 1 cup shredded cheddar cheese
- 1 tbsp butter
- 1 tsp dried thyme
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup cold butter, cubed
- ½ cup milk
- 1 egg
- 1 box (12 oz) egg noodles
- 2 tbsp butter
- 1 tbsp olive oil
👨🍳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 garlic powder, paprika, salt, and pepper. Cook chicken for 5-6 minutes per side until golden and cooked through. Remove from skillet and set aside. -
2
In the same skillet, melt butter over medium heat. Pour in tomato sauce, chicken broth, and heavy cream. Simmer for 5 minutes. Stir in shredded cheddar cheese until melted. Remove from heat. -
3
For the dumplings, mix flour, baking powder, and salt in a bowl. Cut in cold butter until crumbly. Add milk and egg, mixing until a dough forms. Chill for 10 minutes. -
4
Cook egg noodles according to package instructions, draining and reserving ½ cup pasta water. In the same skillet, add olive oil and butter, and toss in cooked noodles until heated through. -
5
Preheat broiler. Drop dumpling dough by tablespoonfuls into a greased baking sheet. Brush tops lightly with milk. Broil for 3-4 minutes until golden. Repeat until all dumplings are done. -
6
Return chicken to the skillet with sauce. Stir in dumplings and noodles. Heat through, adding pasta water if needed to loosen the sauce. Serve hot.
🔧Equipment
- Large skillet
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Oven
- Dumpling dropper or spoon
- Slotted spoon
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, add a dash of Worcestershire sauce to the sauce.
- Substitute half the butter in the noodles with olive oil for a lighter option.
- Make ahead: Prepare dumplings and sauce in advance; reheat gently before serving.
Watch Video Of How Cracker Barrel Chicken and Dumplings Works
❓ Frequently Asked Questions About Cracker Barrel Chicken and Dumplings
What is the origin of the Cracker Barrel Chicken and Dumplings recipe?
The Cracker Barrel Chicken and Dumplings recipe originates from classic Southern comfort food traditions. The dish reflects a regional approach to comfort cuisine, often featuring tender chicken, fluffy dumplings, and a savory broth that’s been perfected through generations of home cooks and diners. The recipe has been adapted to fit the menu at Cracker Barrel, blending traditional flavors with a hearty, family-style presentation.
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How do I make the dumplings in this recipe taste extra fluffy?
To achieve extra fluffy dumplings, focus on these key steps:
1. Use cold butter – Cut cold butter into flour instead of melted butter to create tender, airy dough.
2. Chill the dough – Let it rest in the fridge for at least 30 minutes before rolling to prevent overworking.
3. Drop by spoonfuls – Instead of rolling out the dough, use a spoon to drop small portions into the broth for even, light dumplings.
4. Simmer gently – Avoid boiling the dumplings; a gentle simmer helps them rise without becoming tough.
5. Add a splash of milk – If the dough feels too dry, a tiny bit of milk can help it rise better.
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Can I substitute any ingredients in the Cracker Barrel Chicken and Dumplings recipe?
Yes, you can make substitutions, but some adjustments may affect texture or flavor:
– Chicken breast → Use chicken thighs (more flavorful and juicier) or bone-in breasts (for extra richness).
– Flour → If avoiding gluten, swap all-purpose flour for a gluten-free 1:1 blend, but check for proper rising.
– Butter → Olive oil can work in small amounts, but butter is essential for depth of flavor.
– Broth → Use a chicken or vegetable broth (homemade or low-sodium store-bought) for better taste.
– Dumpling dough → For a quicker version, try instant biscuit mix (like Bisquick) with a splash of water and butter.
For the best results, keep the ratio of liquid to dry ingredients balanced—especially if swapping flour types.
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Why does my Chicken and Dumplings recipe not have dumplings rising to the top?
Several factors can prevent dumplings from rising properly:
1. Overmixing the dough – Too much handling makes the dumplings dense. Use a spoon to drop them in instead of rolling.
2. Not enough liquid – Check the broth consistency; it should be slightly thick but still pourable. Add a little water if needed.
3. Cold broth – Warm the broth to room temperature before adding dumplings to help them float.
4. Too many dumplings – Start with fewer and add more later if needed. Overcrowding can slow rising.
5. Lack of fat – If using oil instead of butter, the dumplings may not rise as well. Butter adds lift.
6. Dough too dry – If the dough feels stiff, add a tiny bit of milk or water to help it rise better.
Try adjusting these steps, and the dumplings should rise naturally!
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How can I make this recipe ahead of time and reheat it properly?
You can prep most components ahead of time, but reheating the finished dish requires care to avoid drying out the chicken or dumplings:
– Make the broth and chicken – Cook the chicken and broth in advance, then refrigerate or freeze. Reheat gently on the stove over low heat.
– Prep the dumpling dough – Mix the dough, cover, and refrigerate for up to 2 days. Roll and drop dumplings into the broth just before serving.
– Reheating the dish:
– Stovetop method: Simmer the dish on low heat, stirring occasionally, until the chicken is heated through (about 15–20 minutes). Add a splash of water if too thick.
– Slow cooker: Transfer the dish to a slow cooker, cook on low for 2–3 hours, then reheat on high for 10 minutes.
– Oven: Cover with foil and bake at 325°F (165°C) for 30–40 minutes, checking for doneness.
– Dumplings: If they sink back down after rising, gently stir them to the top before serving. For extra crispiness, broil briefly at the end.
