Who doesn’t love a bowl of piping-hot dumplings? These Cracker Barrel Copycat Chicken and Dumplings are pillows of starchy goodness. They hit the spot when you are looking for something that makes you feel full and warm.
Interestingly, these are actually served without chicken at the restaurant when ordered as a side dish.
This version, however, does have chicken and chicken broth for a more traditional style chicken and dumplings.
This dish isn’t difficult to make and can be put together rather quickly.
This Cracker Barrel Copycat Chicken and Dumplings recipe is closer to Cracker Barrels than any other I've tried!
- 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
Place the chicken in a Dutch oven. Add the water and 2 teaspoons salt. Bring to a boil.
Cover, reduce the heat, and simmer for 1 hour or until the chicken is tender (It should almost fall off bone).
Remove the chicken from the broth and cool. Bone the chicken and cut the 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 the 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.
Add the chicken back in and serve it up.