Cracker Barrel Chicken ‘n Dumplings

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2 ½ C all-purpose flour
¼ tsp Italian seasoning
¼ tsp black pepper (freshly cracked)
¼ C canola oil
¾ C whole milk

1 Rotisserie chicken (skinned and shredded)
2 containers (32 oz each) low-sodium chicken stock
¼ tsp garlic salt
¼ tsp Italian seasoning
Salt to taste
Black pepper to taste
1 bunch (freshly chopped) chopped parsley
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Prep a cutting board by tossing flour to cover it.
Dust a rolling pin with flour.
Set both aside.
Coat a dutch oven with nonstick cooking spray.
Pour the chicken stock in the dutch oven.
Warm on medium-high heat.
Add flour, Italian seasoning, and pepper to a large bowl.
Whisk to combine.
Form a hole in the center of the flour mixture.
Slowly pour in the oil and milk.
Using your hands until the dough comes together forming a moist ball.
Remove the dough ball from the bowl and put on the flour covered cutting board.

Sprinkle a light coat on the dough ball.
Using the rolling pin, spread the dough ball into a ¼ inch thick sheet.
(Add more flour if necessary to avoid the dough from sticking to the cutting board or rolling pin.)
Once the dough is rolled out, use a knife to cut pieces into 1 inch wide sections.
Cut the inch sections into 2 inch long pieces.
Sprinkle the cut sections of dough with a light coat of flour.
Add the garlic salt and Italian seasoning to the chicken stock. Stir well.
Bring the chicken stock to a boil.
Carefully add the dumplings (1 at a time) to the stock pot.
Gently stir.
Reduce heat to a simmer.
Cook on simmer for 15-20 minutes.
(Or until the dumplings have cooked through.)
Gently stir so the dumplings don’t stick to the bottom of the pot.
The sauce should begin to thicken.*
At the last 5 minutes add the shredded chicken to the pot.
Stir carefully to mix.
Taste test for adding more salt and pepper.
Taste to make sure that the dumplings are thoroughly cooked.
Garnish with fresh parsley before serving.


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