How To Make CHICKEN AND DUMPLINGS Cracker Barrel COPYCAT RECIPE

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner and lower in calories; chicken thighs are more affordable.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients; all-purpose flour is often less expensive.

Cut the sides off a medium onion, peel the outer layer, and slice it into pieces.

Place a large pot on high heat and add 3 to 5 chicken breasts, salt, black pepper, and the diced onion.

Add 2 cups of chicken broth and 2 cups of water, ensuring the liquid covers the chicken by about 1 to 1.5 inches.

Bring the mixture to a boil, then cover and reduce the heat to medium to simmer for 10 to 20 minutes depending on chicken thickness.

In a large bowl, add 2 cups of all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 to 1/2 teaspoon of salt, and whisk together.

Cut 2 tablespoons of butter into the flour mixture until incorporated.

Add 1 cup of buttermilk and mix until a dough ball forms, then knead lightly on a floured surface.

Roll out the dough to about an eighth of an inch thick and cut into strips.

Once the chicken is cooked (over 165°F), remove it from the pot and shred it, keeping it moist with some broth.

Turn the broth back to high heat and add 4 more cups of broth, seasoning with poultry seasoning.

Bring the broth to a boil and add the dumplings in small batches, cooking for 15 minutes.

Five minutes before the dumplings are done, add the shredded chicken back into the pot and mix.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens