Chicken and Dumplings Like Cracker Barrel's

This was very good all of my familey loved it. I added 2 diced stalks of celery,2 diced carrots and 1 small onion diced to the water and chicken befor it was cooked for extra flavor.

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I've been trying different chicken and dumpling recipes for years, usually with disappointment, but this one is fantastic. I actually worked for Cracker Barrel and can say that these come extremely close. I added onion, extra salt, pepper and thyme, which I love, and the recipe turned out perfectly. One tip, after rolling the dough out 1/2 inch thick, I used a pizza cutter to cut it into squares. I like my dumplings on the thin side and these were wonderful.

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I made this tonight and it was fantastic!! My kids loved it too. I added carrots and celery also. This recipe is a keeper!!

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I didn't eat them because I'm on a diet. These comments are my husband's and neighbor's. It's not as good as Cracker Barrell. But it is good.

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I altered this recipe a little for my convenience. I bought a rotisserie chicken and de-boned it instead of boiling my own. So then I had to make my own broth using "better than broth" with 2 quarts of water. I also used margarine instead of shortening for the dumplings. It truly does taste just like Cracker Barrel's and I love theirs. So thank you hcopeland for this recipe I have sent it on to many other friends.

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This was fantastic!! The dumplings are soft, yet firm enough to have good texture. The gravy was nice and thick. I made my usual chicken stock with a chicken, one gallon of water, one bunch of celery, 3 large onions AND skins halved, 3 crushed garlic cloves, 2 Tsp. of salt, and 2 Tsp. of peppercorns. I doubled the dumpling recipe (since I doubled the broth). I kneaded the dough as directed, and patted it out on a floured counter to about 1/4" thickness and then cut 1" x 1 1/2" strips. Placed them all into the boiling stock (that everything else was removed from), reduced the temp as directed, and cooked for 10 mins. w/the cover cocked to allow some steam to leave. It was FANTASTIC and a definite keeper. (It was so good I joined the site! LOL) Thank you for this recipe.

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I am rating this on the dumplings mostly because I added celery, carrots, onions, green beans and peas to the soup. We loved the dumplings. I tore off little pieces like one reviewer suggested and they were perfect. I am making them a second time today and this time added some cajon seasoning salt for the salt called for. Thanks for a great recipe.

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I normally make chicken and homemade egg noodles, and my family loves them, but DH wanted dumplings like his grandma made, and he loves Cracker Barrels, so I tried this recipe and he was very happy with it. I made exactly as written with one exception, I added one Knorr chicken stock container. I will keep using this recipe!! Thanks H for posting!!

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Very yummy! I roll out and cut the dumplings like the Cracker Barrel does. I just use diced chicken or turkey, celery, carrots, onion, seasonings and low sodium chicken stock in a box to save time. Thank you for posting!

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I did add carrots and onion, and celery to my homemade chicken broth, then strained. I did also mash the carrots and return to clear broth, and then added pepper. Otherwise folled completely as instructed, and turned out a pot pf creamy broth with chicken and light firm dumplings, which I had cooked for 20 minutes instead of the ten. Great recipe except I thought that the dumpling itself could use a touch more salt, so next time I will put in close to a teaspoon. Good recipe.

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My family goes nuts over these dumplings! I do have some special things I do to the rest of the recipe. Definitely a keeper!
1.Cook a whole chicken, made the broth from the stock (used soup base to add flavor)
2. Lightly pan fried chicken breasts (then cubed them), for the broth used the Tones chicken soup base from Sam's (that is my personal favorite). I always taste the broth a lot to make sure it is right.... I have found this recipe is best when done with just a few ingredients. We also really like to add frozen mixed veggies. :-)

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I made this on 8/7/08,and I'm so sorry it wan't rated till today.Before when I've made chicken and dumplings,canned biscuit were used.But after making these,never again.I used a butter flavored shortening and it seemed to work just fine,gave the dumplings a very nice buttery taste.Instead of using a whole chicken,I used 2 large bone-in chicken breast with the skin left on.And then I continued with the rest of the recipe as it was written.My SO and I both enjoyed the taste.Thank you for posting and "Keep Smiling :)"

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Absolutely wonderful! I pinched off the dough instead of rolling it (easier that way)

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I made this on a cool, rainy day and it was a wonderful, homey tummy-warmer. Very good flavor and very close to Cracker Barrel's. Thanks for sharing!

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This is a great recipe! I am no where near domesticated, and do not have too much experience with cooking, so when this recipe turned out as great as it did, with little to no effort, I was shocked! I don't think it is exactly like Cracker Barrels, but it comes pretty darn close.

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My review is just for the dumplings because I have my own way of doing the rest of it. These are THE BEST dumplings ever! I've made these 4 times already. My little girl had chicken and dumplings at the Amish market in our area and loved it. She begged me to make it for her. Ever since, I've been trying different recipes, looking for dumplings that come out like the ones I remember from a place I used to work. These are it! My daughter even said this is the best recipe of the bunch. They are PERFECT! The others I've tried have been chewy or just wrong somehow. THANKS for posting this recipe! It's the one I've been searching for. I don't think there's any way to feed 6 or 8 people with this recipe. There are just 3 of us and it was barely enough. If you have a big family, you should double the recipe for the dumplings

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As far as a classic C&D recipe, this is as close as it gets. However, looking at the nutrition facts was scary - 700 calories and 41 grams of fat per serving?? A lot of the fat comes from the whole chicken to make the broth and the shortening. Instead, I used boneless, skinless chicken thighs and some white meat chicken tenders. Added celery, garlic, onions, and thyme like some other reviews. I also added a Knor homestyle stock base, which helps add back some flavor without all the fat and marrow coming out of the chicken bones. Use low-fat margarine to make the dumplings and the buttermilk isn't really necessary. Most people can't tell the difference between normal milk (skim for me) and buttermilk when it's actually cooked into the dumplings. I did end up thickening the sauce a little more after adding dumpling by mixing 2 T flour into 1/4 c. COLD water, then adding that faux roux back into the pot and stirring. Hope this was helpful for anyone wanting to cut out some of the unnecessary fats!

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Oh this was so good. Reminds me so much of my grandma's chicken and dumplings. She didn't use veggies, and she always patted/rolled out her dough and cut strips. The crockpot just made it all so simple lol. My husband would prefer some veggies so next time I'll probably add the veggies for him, and keep the dumplings for myself :)

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Wonderful but I added a can of Cream of Chicken soup.

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