Name: Cracker Barrel’s Chicken and Dumplings Recipe
Ingredients: For the Chicken: 3 lbs Bone-in, Skin-on Chicken Pieces (Thighs and Drumsticks recommended): Using bone-in, skin-on chicken is absolutely key to building a rich and flavorful broth. The bones release collagen as they simmer, contributing to a silky smooth texture, while the skin renders down, adding depth and savory notes to the broth. Thighs and drumsticks are particularly good choices as they are more flavorful and remain moist even after long simmering. You can use a whole chicken cut into pieces as well. Avoid using only boneless, skinless breasts, as they can result in a less flavorful and potentially drier dish. For an even richer flavor profile, consider using a mix of chicken pieces.; 1 tablespoon Olive Oil or Vegetable Oil: A little bit of oil is needed to sear the chicken before simmering. Searing adds a layer of flavor through the Maillard reaction, where browning occurs and creates complex aromas and tastes. Olive oil is a healthy and flavorful option, but vegetable oil works just as well and has a neutral flavor.; 1 teaspoon Salt: Salt is a fundamental seasoning that enhances the flavors of all other ingredients. It’s crucial for both seasoning the chicken and the broth. Use kosher salt or sea salt for best results.; ½ teaspoon Black Pepper: Black pepper adds a subtle warmth and spice to the dish, complementing the richness of the chicken and broth. Freshly ground black pepper is always preferable for its brighter flavor.; 1 teaspoon Paprika (Optional, for color and mild smokiness): Paprika, especially smoked paprika, can add a lovely depth of flavor and a hint of smokiness to the chicken and broth. It also contributes a beautiful reddish hue to the dish. While optional, it’s a great way to elevate the flavor profile.; For the Broth and Vegetables: 8 cups Chicken Broth (Low Sodium preferred): The chicken broth forms the base of the entire dish, so choosing a good quality broth is important. Low sodium broth allows you to control the saltiness of the final dish. If using regular broth, you may need to reduce the amount of added salt later on. Homemade chicken broth would be the ultimate choice for the richest flavor, but a good quality store-bought broth works perfectly well for a convenient option.; 1 large Yellow Onion, chopped: Onion is an aromatic base vegetable that adds sweetness and depth of flavor to the broth. Yellow onions are versatile and mellow in flavor when cooked. Make sure to chop it into uniform pieces for even cooking.; 2 Celery Stalks, chopped: Celery, along with onion and carrots (though carrots aren’t traditionally in Cracker Barrel’s version), forms the classic mirepoix, the aromatic foundation of many soups and stews. Celery adds a subtle herbaceous and slightly peppery flavor to the broth.; 2 cloves Garlic, minced: Garlic is another essential aromatic that adds pungent and savory notes to the broth. Freshly minced garlic is always best. Add it towards the end of sautéing the vegetables to prevent it from burning and becoming bitter.; 1 teaspoon Dried Thyme: Thyme is a classic herb that pairs beautifully with chicken. Its earthy and slightly lemony flavor complements the richness of the chicken and broth. Dried thyme is convenient and provides a concentrated flavor.; ½ teaspoon Dried Rosemary: Rosemary adds a piney and slightly pungent flavor that enhances the savory notes of the dish. Use it sparingly, as rosemary can be quite strong. Dried rosemary is a convenient option, but fresh rosemary sprigs can also be used – just remember to remove them before serving.; ½ teaspoon Dried Sage: Sage adds a slightly peppery and earthy flavor that is often associated with poultry dishes. It complements the thyme and rosemary beautifully, creating a classic herb blend for chicken and dumplings. Dried sage is readily available and provides a consistent flavor.; 1 Bay Leaf: Bay leaf is a subtle but essential aromatic that adds a depth of flavor to the broth. It imparts a slightly tea-like and herbal aroma. Remember to remove the bay leaf before serving as it is not edible.; Salt and Pepper to taste (adjust after simmering): Seasoning is crucial, and you will likely need to adjust the salt and pepper levels after the broth has simmered and the flavors have developed. Taste and season accordingly.; For the Dumplings: 2 cups All-Purpose Flour: All-purpose flour is the standard choice for making classic drop dumplings. It provides the right structure and texture for tender dumplings. Ensure you are using fresh flour for the best results.; 1 teaspoon Baking Powder: Baking powder is a leavening agent that helps the dumplings rise and become light and fluffy. Make sure your baking powder is fresh, as it can lose its effectiveness over time.; ½ teaspoon Salt: Salt is important even in the dumpling dough to balance the flavors and prevent them from tasting bland.; ½ cup (1 stick) Cold Unsalted Butter, cut into small cubes: Cold butter is essential for creating flaky and tender dumplings. The cold butter creates pockets of steam during cooking, resulting in a light and airy texture. Use unsalted butter to control the saltiness of the dumplings. Make sure the butter is very cold; you can even chill it in the freezer for a few minutes before using.; ¾ cup Buttermilk (or ¾ cup milk + ¾ tablespoon lemon juice or white vinegar): Buttermilk adds a slight tang and tenderness to the dumplings. The acidity in buttermilk helps to tenderize the gluten in the flour, resulting in softer dumplings. If you don’t have buttermilk, you can easily make a substitute by adding lemon juice or white vinegar to regular milk and letting it sit for a few minutes to curdle slightly.

Ingredients

Scale

For the Chicken:
- 3 lbs Bone-in, Skin-on Chicken Pieces (Thighs and Drumsticks recommended): Using bone-in, skin-on chicken is absolutely key to building a rich and flavorful broth. The bones release collagen as they simmer, contributing to a silky smooth texture, while the skin renders down, adding depth and savory notes to the broth. Thighs and drumsticks are particularly good choices as they are more flavorful and remain moist even after long simmering. You can use a whole chicken cut into pieces as well. Avoid using only boneless, skinless breasts, as they can result in a less flavorful and potentially drier dish. For an even richer flavor profile, consider using a mix of chicken pieces.
- 1 tablespoon Olive Oil or Vegetable Oil: A little bit of oil is needed to sear the chicken before simmering. Searing adds a layer of flavor through the Maillard reaction, where browning occurs and creates complex aromas and tastes. Olive oil is a healthy and flavorful option, but vegetable oil works just as well and has a neutral flavor.
- 1 teaspoon Salt: Salt is a fundamental seasoning that enhances the flavors of all other ingredients. It’s crucial for both seasoning the chicken and the broth. Use kosher salt or sea salt for best results.
- ½ teaspoon Black Pepper: Black pepper adds a subtle warmth and spice to the dish, complementing the richness of the chicken and broth. Freshly ground black pepper is always preferable for its brighter flavor.
- 1 teaspoon Paprika (Optional, for color and mild smokiness): Paprika, especially smoked paprika, can add a lovely depth of flavor and a hint of smokiness to the chicken and broth. It also contributes a beautiful reddish hue to the dish. While optional, it’s a great way to elevate the flavor profile.

For the Broth and Vegetables:
- 8 cups Chicken Broth (Low Sodium preferred): The chicken broth forms the base of the entire dish, so choosing a good quality broth is important. Low sodium broth allows you to control the saltiness of the final dish. If using regular broth, you may need to reduce the amount of added salt later on. Homemade chicken broth would be the ultimate choice for the richest flavor, but a good quality store-bought broth works perfectly well for a convenient option.
- 1 large Yellow Onion, chopped: Onion is an aromatic base vegetable that adds sweetness and depth of flavor to the broth. Yellow onions are versatile and mellow in flavor when cooked. Make sure to chop it into uniform pieces for even cooking.
- 2 Celery Stalks, chopped: Celery, along with onion and carrots (though carrots aren’t traditionally in Cracker Barrel’s version), forms the classic mirepoix, the aromatic foundation of many soups and stews. Celery adds a subtle herbaceous and slightly peppery flavor to the broth.
- 2 cloves Garlic, minced: Garlic is another essential aromatic that adds pungent and savory notes to the broth. Freshly minced garlic is always best. Add it towards the end of sautéing the vegetables to prevent it from burning and becoming bitter.
- 1 teaspoon Dried Thyme: Thyme is a classic herb that pairs beautifully with chicken. Its earthy and slightly lemony flavor complements the richness of the chicken and broth. Dried thyme is convenient and provides a concentrated flavor.
- ½ teaspoon Dried Rosemary: Rosemary adds a piney and slightly pungent flavor that enhances the savory notes of the dish. Use it sparingly, as rosemary can be quite strong. Dried rosemary is a convenient option, but fresh rosemary sprigs can also be used – just remember to remove them before serving.
- ½ teaspoon Dried Sage: Sage adds a slightly peppery and earthy flavor that is often associated with poultry dishes. It complements the thyme and rosemary beautifully, creating a classic herb blend for chicken and dumplings. Dried sage is readily available and provides a consistent flavor.
- 1 Bay Leaf: Bay leaf is a subtle but essential aromatic that adds a depth of flavor to the broth. It imparts a slightly tea-like and herbal aroma. Remember to remove the bay leaf before serving as it is not edible.
- Salt and Pepper to taste (adjust after simmering): Seasoning is crucial, and you will likely need to adjust the salt and pepper levels after the broth has simmered and the flavors have developed. Taste and season accordingly.

For the Dumplings:
- 2 cups All-Purpose Flour: All-purpose flour is the standard choice for making classic drop dumplings. It provides the right structure and texture for tender dumplings. Ensure you are using fresh flour for the best results.
- 1 teaspoon Baking Powder: Baking powder is a leavening agent that helps the dumplings rise and become light and fluffy. Make sure your baking powder is fresh, as it can lose its effectiveness over time.
- ½ teaspoon Salt: Salt is important even in the dumpling dough to balance the flavors and prevent them from tasting bland.
- ½ cup (1 stick) Cold Unsalted Butter, cut into small cubes: Cold butter is essential for creating flaky and tender dumplings. The cold butter creates pockets of steam during cooking, resulting in a light and airy texture. Use unsalted butter to control the saltiness of the dumplings. Make sure the butter is very cold; you can even chill it in the freezer for a few minutes before using.
- ¾ cup Buttermilk (or ¾ cup milk + ¾ tablespoon lemon juice or white vinegar): Buttermilk adds a slight tang and tenderness to the dumplings. The acidity in buttermilk helps to tenderize the gluten in the flour, resulting in softer dumplings. If you don’t have buttermilk, you can easily make a substitute by adding lemon juice or white vinegar to regular milk and letting it sit for a few minutes to curdle slightly.

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Instructions

Sear the Chicken for Flavor Depth: Pat the chicken pieces dry with paper towels. This step is important for achieving a good sear. Season the chicken generously with salt, pepper, and paprika (if using). Heat the olive oil or vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is hot, carefully place the chicken pieces in the pot, skin-side down first. Sear the chicken for 3-4 minutes per side, or until golden brown. Don’t overcrowd the pot; sear in batches if necessary to ensure proper browning. Searing the chicken at this stage is crucial for developing a rich and flavorful base for your broth. Remove the seared chicken from the pot and set aside.

Sauté Aromatics for a Flavorful Broth Base: In the same pot, reduce the heat to medium. Add the chopped onion and celery to the pot and cook for 5-7 minutes, or until softened and translucent, stirring occasionally. Scrape up any browned bits from the bottom of the pot – these are called fond and are packed with flavor. Add the minced garlic, dried thyme, dried rosemary, dried sage, and bay leaf to the pot. Cook for another minute until fragrant, stirring constantly to prevent the garlic from burning. Sautéing the vegetables and spices before adding the broth builds layers of flavor and creates a more complex and aromatic broth.

Simmer Chicken in Flavorful Broth: Pour the chicken broth into the pot, scraping up any remaining browned bits from the bottom. Bring the broth to a boil, then gently place the seared chicken pieces back into the pot. Reduce the heat to low, cover the pot, and simmer gently for 45-60 minutes, or until the chicken is cooked through and easily shreds with a fork. Simmering the chicken in the broth allows the flavors to meld together and the chicken to become incredibly tender. The longer simmering time also helps to create a richer and more flavorful broth.

Shred Chicken and Skim Fat (Optional but Recommended): Remove the chicken pieces from the pot and set aside to cool slightly. Once cool enough to handle, shred the chicken meat, discarding the skin and bones. While the chicken is cooling, you can skim off any excess fat that has risen to the surface of the broth using a spoon or ladle. Skimming fat is optional but recommended for a lighter and less greasy final dish. Return the shredded chicken to the pot with the broth and vegetables.

Prepare the Dumpling Dough – Cold Butter is Key!: While the chicken is simmering, prepare the dumpling dough. In a large bowl, whisk together the flour, baking powder, and salt. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. The key here is to keep the butter cold; work quickly and avoid overmixing. Gradually add the buttermilk (or buttermilk substitute) to the flour mixture, stirring gently with a fork until just combined and a shaggy dough forms. Do not overmix; overmixing will develop the gluten and result in tough dumplings. The dough should be slightly sticky but not overly wet.

Drop and Cook the Dumplings: Increase the heat under the pot to medium, bringing the broth to a gentle simmer. Drop spoonfuls of the dumpling dough into the simmering broth. Use two spoons to shape the dumplings and drop them into the broth. Work quickly, spacing the dumplings evenly in the pot. Once all the dumplings are in the pot, reduce the heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until the dumplings are cooked through and fluffy. Resist the urge to lift the lid during the first 15 minutes of cooking, as this can release steam and prevent the dumplings from cooking properly. The dumplings should double in size and be cooked through in the center. To check for doneness, insert a toothpick into a dumpling; it should come out clean.

Season and Serve Hot: After the dumplings are cooked, taste the chicken and dumplings and adjust seasoning with salt and pepper as needed. You might need to add a bit more salt, depending on your broth and personal preference. Serve the Cracker Barrel Chicken and Dumplings hot, garnished with fresh parsley or thyme, if desired. Enjoy the comforting and flavorful dish you’ve just created!

Nutrition

Serving Size: one normal portion
Calories: 450-550