Best Cracker Barrel Chicken And Dumplings Recipes

Chicken and Dumplings Like Cracker Barrel's image

Provided by hcopeland

Categories Chicken

Time 3h

Yield 1 batch, 6-8 serving(s)

Number Of Ingredients 9

1 (3 -6 lb) frying chickens (any whole chicken will do)
2 quarts water
2 teaspoons salt
1/2 teaspoon pepper (I use coarse ground and double it)
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons shortening (I use Crisco sticks)
3/4 cup buttermilk (I add 1 tbsp. vinegar to 1 cup milk let sit 5 minutes, then measure 3/4 cup)

Steps:

Place chicken in a Dutch oven. Add water and 2 teaspoons salt. Bring to a boil.
Cover, reduce the heat, and simmer for 1 hour or until tender (should almost fall off bone).
Remove the chicken from the broth and cool. Bone the chicken and cut meat into bite-sized pieces.
Bring the broth to a boil and add pepper.
Combine the flour, baking soda, and salt. Cut in the shortening. Add the buttermilk, stirring with a fork until moistened.
Knead the dough 4 to 5 times (never done), and pat to 1/2-inch pieces and drop into boiling broth (I do not pat it out, just pinch off pieces). Reduce the heat to medium-low, and cook for about 8 to 10 minutes, stirring occasionally.
Stir in the chicken and serve. I make it in the pressure cooker, much quicker and easier.
I pressure it for only 30 minutes.
It can also be done in the crockpot with 3-4 cups water but someone has that book so at this time I cannot give cooking times.
Good Luck! Hope you enjoy.

Shawn's Cracker Barrel Style Chicken and Dumplings image

Provided by Shawn C

Categories Stew

Time 1h50m

Yield 8-10 serving(s)

Number Of Ingredients 20

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
4 tablespoons oil
8 cups water
3 chicken bouillon cubes
1 whole chicken, cut up
1 garlic clove, left whole
1 stalk celery, cut into 4 pieces
salt
pepper
1 onion, cut into 8 wedges
2 bouillon cubes
2 tablespoons butter
1/2 teaspoon salt
2 tablespoons flour
1/4 cup milk
1/2 cup dumpling water (about a ladel full) or 1/2 cup chicken water (about a ladel full)
1 teaspoon chicken base

Steps:

boil chicken at a low boil in very large dutch oven with celery, onion, and garlic. season with salt and pepper, add chicken bouillon.
let chicken low boil for about 1 hour.
remove all chicken, celery, onion, and garlic from pot- let cool until you can work with the chicken. debone chicken and shred a little with hands. discard celery, onion and garlic.
in bowl mix dumpling ingredients well and turn onto a floured surface. knead 5-6 times and divide into 2 parts.
roll out one section into 1/8" thickness and cut into 1" squaresrepeat with other section.
in large pot boil water with 3 bouillon cubes.
cook about half of the dumplins unitl just about cooked through remove, strain and set aside. repeat until all are done.
in sauce pot melt butter add salt and flour and whisk together. once incorporated increase heat to medium high.
add milk and whisk until smooth, whisk in chicken base unitl disolved into mixture reduce heat to a low simmer.
add the 1/2 cup of cooking water (either the dumpling liquid or the chicken water) simmer whisking to make sure there are no lumps. remove from heat.
bring chicken water to a boil, return chicken to the pot and add dumplings.
scoop out one ladel of sauce and add to chicken pot stirring constantly. continue to add ladel at a time until the desired thickness you like is achieved.
taste for seasoning. serve in deep bowls!

CRACKER BARREL CHICKEN AND DUMPLINGS image

Provided by Gloria Gasperson'Giddings

Categories Chicken

Time 1h50m

Number Of Ingredients 8

4-6 boneless chicken breasts,cooked and roughly shredded
2 cups flour
2 tsps.baking powder
1/2 tsp.salt
1 cup whole milk
4 tbsp. veggie oil
8 cups water
3 chicken bouillons

Steps:

1. MIX 1ST 5 INGREDIENTS, BLENDING WELL, TURN OUT ONTO A FLOURED SURFACE.KNEAD 4-5 TIMES AND DIVIEDE DOUGH INTO 2 PARTS. ROLL OUT ONE PIECE OF DOUGH TO 1/8" THICK AND CUT INTO 1X1 AND 1/2 STRIPS. IN A LARGE PAN ADD THE WATER AND BOUILLON AND BOIL UNTIL DISSOLVED. COOK HALF OF THE DUMPLINGS UNTIL JUST ABOUT DONE AND STRAIN AND SET ASIDE.FINISH THE OTHER HALF OF THE DUMPLINGS IN THE SAME WAY (RESERVE LIQUID).
2. (DUMPLING SAUCE) TAKE 3 TBSP.BUTTER, TAKE 4 TBSP.FLOUR, TAKE 1 CUP WHOLE MILK TAKE 2 CHICKEN BOUILLON CUBES,CRUMBLED, TAKE 1/2 TSP.SUGAR, TAKE 1/2-3/4 CUP COOKED LIQUID.
3. PLACE BUTTER IN SAUCEPAN AND MELT.ADD SALT,FLOUR,STIR UNTIL THICK.MIX SUGAR WITH MILK AND ADD TO FLOUR MIXTURE LITTLE AT A TIME, STIR CONSTANTLY WITH WHISK UNTIL THICK AND SMOOTH. REMOVE FROM HEAT. PLACE DUMPLINGS IN SAUCE PAN ADD 1/2 THE LIQUID IN WITH CUBES STIR GENTLY. SIMMER DUMPLINGS TILL BLENDED ON LOW HEAT.