Crack Chicken And Dumplings Recipes

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CRACKER BARREL CHICKEN & DUMPLINGS



Cracker Barrel Chicken & Dumplings image

This takes a long time, but it is worth the work. If you decide to use canned broth, cut the salt in the dumplings. (I'm guesstimating on the prep/cook time.)

Provided by Shaye

Categories     Stocks

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 14

3 quarts water
3 -4 lbs cut up chicken
1 1/2 teaspoons salt
1 small sliced onion
2 stalks celery, chopped
1 garlic clove, peeled and quartered
1 bay leaf
4 -6 whole fresh parsley leaves
1 teaspoon ground black pepper
1 tablespoon lemon juice
2 cups flour
1 tablespoon baking powder
1 1/4 teaspoons salt
1 1/8 cups milk

Steps:

  • Boil 3 quarts water in a large pot.
  • Add chicken, 1 t salt, onion, celery, garlic, bay leaf and parsley and simmer for 2 hours.
  • The liquid will reduce by 1/3.
  • When chicken is cooked, remove it and set aside.
  • Strain stock and throw away everything but the stock.
  • Put 6 cups of the stock back into the pot. (Leftover stock can be frozen.)
  • Add the pepper, 1/2 t salt and lemon juice and reheat while you mix dumplings.
  • For dumplings, mix flour, baking powder, 1-1/4 t salt and milk in a medium bowl.
  • Stir until smooth, then let dough rest for 5-10 minutes.
  • Roll dough onto a floured surface to about 1/2 inch thickness. (Handle the dough as little as possible for good dumplings).
  • Cut the dough into 1/2 inch squares (I use a pizza cutter) and drop each square into the simmering stock.
  • Use all of the dough.
  • The dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy.
  • Simmer for 20 to 30 minutes until thick.
  • Stir often.
  • While the stock is thickening, the chicken will have cooled.
  • Tear all the meat from the bones and remove the skin.
  • Cut chicken into bite sized pieces and drop them into the pot.
  • Cook for another 5 to 10 minutes, but stir carefully so you don't break the chicken up.
  • When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot.
  • (Very good over mashed potatoes.).

CRACKER BARREL HOMEMADE CHICKEN & DUMPLINGS RECIPE - (4/5)



Cracker Barrel Homemade Chicken & Dumplings Recipe - (4/5) image

Provided by á-15116

Number Of Ingredients 7

2 cups flour
1/2 teaspoon baking powder
1 pinch salt
2 tablespoons butter
1 cup milk
2 quarts chicken broth
3 cups cooked chicken

Steps:

  • In a bowl combine the flour, baking powder, and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball. Heavily flour a work surface. You'll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface. Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2x2-inches each. It's okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, and some might be shaped funny. Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings. To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15 to 20 minutes or until they don't taste doughy. Add the cooked chicken to the pot and serve.

CHICKEN AND DUMPLINGS LIKE CRACKER BARREL'S



Chicken and Dumplings Like Cracker Barrel's image

This tastes just like Cracker Barrel's, if you have ever tried it. From book "Old Fashioned Country Cooking" found at Cracker Barrel.

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.

EASY BAKED CRACK CHICKEN RECIPE



Easy Baked Crack Chicken Recipe image

Creamy, cheesy, chicken with bacon and ranch makes for the best dinner recipe ever. This easy baked crack chicken recipe is so simple to make and extremely tasty!

Provided by Camille Beckstrand

Categories     Main Course

Time 30m

Number Of Ingredients 7

1½ pounds boneless, skinless chicken breasts
salt and pepper (to taste)
¾ cup cream cheese (softened)
¾ cup shredded cheddar cheese (divided)
5 slices thick cut bacon (cooked and crumbled, divided)
1 ounce dry ranch dressing mix (1 package)
4 green onions (thinly sliced)

Steps:

  • Preheat oven to 400 degrees.
  • Spray bottom of 9x13" baking pan with non-stick cooking spray.
  • Pound chicken breasts until they about about 1/4" thick (you want them to all be the same thickness so that they finish cooking at the same time).
  • Place chicken in a single layer in the baking pan and season with salt and pepper (sometimes I also season the chicken with a little bit of onion powder and garlic powder as well).
  • In a medium bowl, mix together the cream cheese, half of the shredded cheddar cheese, half of the bacon crumbles, and the dry Ranch dressing mix.
  • Spread the cream cheese mixture evenly over all the chicken breasts in the pan.
  • Top the chicken with the remaining shredded cheddar cheese.
  • Cook in oven for 20-25 minutes or until chicken is fully cooked (internal temperature of 165 degrees).
  • Remove chicken from oven and top with remaining bacon crumbles and green onion.

Nutrition Facts : Calories 424 kcal, Carbohydrate 5 g, Protein 33 g, Fat 29 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 138 mg, Sodium 865 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BETTER THAN CRACKER BARREL® CHICKEN 'N DUMPLINGS



Better than Cracker Barrel® Chicken 'n Dumplings image

My Grandma grew up on a farm and this was her recipe - no shortcuts but still pretty easy. For best results you must use a whole chicken and flour. You can also use some chicken stock for added flavor. The trick is the lemon which makes the chicken tender and adds flavor to the soup. Leftovers won't last very long with this.

Provided by jadedgurl

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 2h10m

Yield 6

Number Of Ingredients 9

1 whole chicken
1 pinch salt
water to cover
1 lemon, halved
2 stalks celery, sliced
1 small onion, chopped
2 carrots, sliced, or more to taste
2 cups all-purpose flour
salt and ground black pepper to taste

Steps:

  • Place chicken and 1 pinch salt in a large pot; cover with water. Bring to a boil, skimming any scum off the surface with a slotted spoon. Add lemon, celery, onion, and carrots. Simmer broth over medium heat until chicken starts to fall off the bone, about 1 hour.
  • Discard lemon. Remove chicken from the pot; let cool.
  • Place flour, salt, and pepper in a large bowl. Make a well in the center. Ladle in 2 to 3 scoops of hot broth. Mix in flour with a spoon until dough comes together into a ball.
  • Turn dough out onto a floured surface. Knead carefully until smooth. Roll out into a large rectangle; cut into small rectangular dumplings.
  • Drop dumplings one at a time into the simmering broth. Cook, stirring occasionally, until tender, about 30 minutes.
  • Bone chicken and chop into pieces. Add to the pot; cook until heated through, about 5 minutes.

Nutrition Facts : Calories 384 calories, Carbohydrate 35.3 g, Cholesterol 61.5 mg, Fat 15.2 g, Fiber 2.4 g, Protein 25.7 g, SaturatedFat 4.1 g, Sodium 128.1 mg, Sugar 0.8 g

COZY CHICKEN AND DUMPLINGS RECIPE BY TASTY



Cozy Chicken And Dumplings Recipe by Tasty image

It's the end of yet another long day and well, you're ready to put your feet up, relax, and tuck into a comforting meal. Delivery might be calling your name, but you've got a ton of chicken lying around and with not much else to do, now's the perfect time to whip up a batch of these simple and cozy chicken and dumplings. Tuck in now.

Provided by Jordan Kenna

Categories     Dinner

Time 35m

Yield 6 servings

Number Of Ingredients 19

2 tablespoons vegetable oil
2 lb boneless, skinless chicken breast, cubed
1 cup diced yellow onion
1 cup sliced carrot
3 cloves garlic cloves, minced
1 teaspoon salt
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
6 cups chicken broth
½ cup heavy cream
½ teaspoon dried thyme
2 bay leaves
1 ½ cups frozen peas
4 tablespoons fresh parsley, minced
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon pepper
1 ⅓ cups heavy cream

Steps:

  • In a 6-quart Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on both sides. Remove from the pot and set aside.
  • Add carrot and onion and cook until just tender, about 3 minutes.
  • Add the garlic and stir for another minute, until fragrant.
  • Reduce the heat to medium-low and add the butter and flour, stirring constantly for 3 minutes to prevent lumps from forming.
  • Add the chicken and any accumulated juices back to the pot and stir to coat in the roux.
  • Add the chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, add the frozen peas, cover, and cook for 15 minutes.
  • Make the dumplings: In a large bowl, combine the flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough.
  • Using a large spoon or ice cream scoop, form the dough into small round balls about 1 inch (2 ½ cm) in diameter (the dough should yield 14-16 dumplings).
  • Place the dough balls in the simmering soup (making sure they don't touch), add the parsley, and cover. Let the soup simmer for 15 minutes, or until the dumplings are cooked through.
  • Ladle into bowls, giving 1-2 dumplings per serving.
  • Enjoy!

CHICKEN & DUMPLING CASSEROLE



Chicken & Dumpling Casserole image

This savory casserole is one of my husband's favorites. He loves the fluffy dumplings with plenty of gravy poured over them. The basil adds just the right touch of flavor and makes the whole house smell so good while this dish cooks. -Sue Mackey, Galesburg, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 16

1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup butter, cubed
2 garlic cloves, minced
1/2 cup all-purpose flour
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
4 cups chicken broth
1 package (10 ounces) frozen green peas
4 cups cubed cooked chicken
DUMPLINGS:
2 cups biscuit/baking mix
2 teaspoons dried basil
2/3 cup 2% milk

Steps:

  • Preheat oven to 350°. In a large saucepan, saute onion and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in flour, sugar, salt, basil and pepper until blended. Gradually add broth; bring to a boil. Cook and stir 1 minute or until thickened; reduce heat. Add peas and cook 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 13x9-in. baking dish. , For dumplings, in a small bowl, combine baking mix and basil. Stir in milk with a fork until moistened. Drop by tablespoonfuls into mounds over chicken mixture., Bake, uncovered, 30 minutes. Cover and bake 10 minutes longer or until a toothpick inserted in a dumpling comes out clean.

Nutrition Facts : Calories 393 calories, Fat 17g fat (7g saturated fat), Cholesterol 80mg cholesterol, Sodium 1313mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein.

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Top Asked Questions

How to cook chicken and dumplings?
Directions In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off... Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir... For dumplings, in a bowl, whisk flour, baking ...
What is the recipe for Cracker Barrel chicken and dumplings?
Cracker Barrel Chicken and Dumplings Copycat Recipe Ingredients: 1 2 cups flour 2 ½ teaspoons baking powder 3 1 pinch salt 4 2 tablespoons Butter 5 1 cup buttermilk 6 2 quarts chicken broth 7 3 cups cooked chicken More ...
What is chicken and dumpling broth made of?
The first shortcut is that the “broth” is actually a combination of cream of chicken soup and cream of celery soup. This allows for a creamier broth than some traditional chicken and dumpling recipes, and the combination of chicken soup and celery soup had an extra flavor to the meal.
What happens if you overcook chicken and dumplings?
If you do happen to overcook the dumplings, they will become pretty frail and will be mushy. Don’t worry; you can still eat it, they just may not have the same texture as you had hoped for. Can I Make Homemade Dumplings For This Chicken And Dumplings Crock Pot Recipe?

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