Name: Dolly’s Cracker Barrel Chicken and Dumplings – Easy Southern Recipe
Ingredients: 2 ½ pounds boneless, skinless chicken breasts or thighs; 8 cups chicken broth; 2 cups water; 1 medium yellow onion, quartered; 2 celery stalks, roughly chopped; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; ½ teaspoon onion powder; 1 bay leaf; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon salt; ¼ teaspoon black pepper; 4 tablespoons cold butter; ¾ cup whole milk; 2 tablespoons chicken broth, if needed; 2 tablespoons butter; ½ teaspoon black pepper; Salt, to taste; 2 tablespoons chopped fresh parsley, optional

Ingredients

Scale

For the Chicken

2 ½ pounds boneless, skinless chicken breasts or thighs
8 cups chicken broth
2 cups water
1 medium yellow onion, quartered
2 celery stalks, roughly chopped
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon onion powder
1 bay leaf

For the Dumplings

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
¼ teaspoon black pepper
4 tablespoons cold butter
¾ cup whole milk
2 tablespoons chicken broth, if needed

For Finishing

2 tablespoons butter
½ teaspoon black pepper
Salt, to taste
2 tablespoons chopped fresh parsley, optional

Instructions

Step 1: Cook the Chicken

Place the chicken breasts or thighs in a large Dutch oven or heavy-bottomed pot.

Add the chicken broth, water, onion, celery, salt, black pepper, garlic powder, onion powder, and bay leaf.

Bring everything to a gentle boil over medium-high heat. Once the broth begins bubbling, reduce the heat to medium-low.

Cover the pot partially and allow the chicken to simmer for approximately 25 to 35 minutes, or until the chicken is fully cooked and tender.

Avoid letting the broth boil too aggressively. A gentle simmer helps the chicken stay juicy while allowing the broth to develop a deeper flavor.

Step 2: Shred the Chicken

Remove the cooked chicken from the pot and place it on a cutting board.

Allow it to cool for several minutes, then shred the chicken into bite-sized pieces using two forks.

Remove the onion, celery, and bay leaf from the broth. If you prefer a rustic dish, you can leave some of the cooked celery in the pot.

Return the shredded chicken to the broth and keep the pot over low heat while you prepare the dumplings.

Taste the broth and add additional salt or black pepper if necessary.

Step 3: Make the Dumpling Dough

In a large mixing bowl, combine the flour, baking powder, salt, and black pepper.

Cut the cold butter into small pieces and work it into the flour using a pastry cutter, your fingertips, or another sturdy cooking tool.

Continue until the mixture resembles coarse crumbs.

Pour in the milk and gently mix until a soft dough forms.

If the dough feels too dry, add chicken broth one tablespoon at a time. Don’t overwork the dough because excessive mixing can make the dumplings tough.

Step 4: Roll and Cut the Dumplings

Lightly flour a clean work surface.

Transfer the dough onto the surface and gently knead it just enough to bring it together.

Roll the dough into a thin rectangle, approximately ⅛ inch thick.

Using a pizza cutter or sharp knife, cut the dough into strips approximately 1 inch wide and 2 to 3 inches long.

Dust the cut dumplings lightly with flour and set them aside.

For more traditional, rustic dumplings, don’t worry about making every piece perfectly uniform. Slight variations give the dish that homemade appearance.

Step 5: Cook the Dumplings

Bring the chicken broth back to a gentle simmer.

Carefully add the dumplings one at a time, stirring gently between additions so they don’t stick together.

Once all the dumplings are in the pot, reduce the heat to low.

Simmer uncovered for approximately 15 to 20 minutes, stirring occasionally and very gently.

The dumplings should become tender and cooked through while releasing enough starch to slightly thicken the broth.

Return the shredded chicken to the pot if you removed it during the dumpling cooking process.

Add the butter and additional black pepper. Taste again and adjust the seasoning.

Let everything simmer together for another 2 to 3 minutes.

Turn off the heat and allow the chicken and dumplings to rest for about 5 minutes before serving.

Notes

The thickness of the dumplings is one of the most important details. Very thick dumplings can take too long to cook and become heavy, while extremely thin dumplings can break apart in the broth.

Aim for approximately ⅛ inch thickness for tender, satisfying dumplings.

Don’t overcrowd the pot with dumplings. Add them gradually and make sure there is enough liquid around them for even cooking.

If the broth becomes too thick, add a little additional chicken broth or water. Dumplings release starch as they cook, naturally thickening the liquid.

A heavy Dutch oven or quality casserole dish is ideal for this type of recipe because it distributes heat evenly and maintains a steady simmer.

When choosing kitchenware for comfort-food recipes, a large heavy-bottomed pot, sturdy mixing bowl, rolling pin, and sharp kitchen knife are among the most useful cooking tools to have.

For the best flavor, use a good-quality chicken broth. Homemade broth is excellent, but a high-quality store-bought broth can make this recipe much easier on busy weeknights.