Copycat Cracker Barrel Chicken and Dumplings Bring the Restaurant HomeAnnieFormer Cracker Barrel employeeKimberly Curry

Steam curls up from the valve and your stomach starts talking back. You notice that cozy homey scent sorta wrapping the whole kitchen in a warm hug. It9s like the kind of smell that makes you wanna curl up and get comfy even if you just walked through the door after a long day.

You spot the bubbling broth through the little peek you get at the valve hiss and feel the pressure build inside your cooker. It9s not just cooking 6 it9s a whole vibe that tells you dinner is gonna be something extra special tonight.

Your mind kinda drifts back to that time at Cracker Barrel where those dumplings were just a warm, flaky hug on a plate. You know this recipe9s bringing it home for you now without the long wait. It9s gonna be a love letter to your taste buds right from your own kitchen.

The Truth About Fast Tender Results

• Pressure cooking gets you super tender chicken way faster than the stove or oven.
• The pressure build inside the cooker infuses your broth with rich, deep flavor that9s pure broth depth perfection.
• You can do a quick release to stop cooking at just the right moment and keep everything juicy.
• Dumplings cook super evenly inside the broth without drying out or sticking together.
• Slow release helps keep your chicken tender without overcooking it if you9re multitasking.
• The whole process cuts down on your active cooking time, so you get more hang-out time with your people.

Everything You Need Lined Up

• 8 cups chicken stock, low-sodium for clean broth
• 1 cube chicken bouillon to boost that savory depth
• 2 stalks celery, diced small for crunch and flavor
• 3 carrots, diced to sweeten up your broth
• 1 onion, peeled but whole to add mellow sweetness
• 1 pound boneless skinless chicken breasts, your main star
• 2 cups milk to get the dumpling dough just right
• 3 cups flour, plus extra for dusting your work surface
• 1 tablespoon baking powder to make the dumplings fluffy
• 2 teaspoons salt for seasoning
• 1
  33 cup buttermilk for that tasty tender crumb

How It All Comes Together Step by Step

First, you toss the chicken stock, chicken bouillon, celery, carrots, and that whole onion into your big ol9 pot. You get it all to a boil, and the steam starts whispering good things.

Next, drop the chicken breasts in. Turn that heat down and let it simmer for about 20 minutes till your chicken9s cooked through and tender.

You9re gonna pull out the chicken and onion now. That onion9s done its thing, so toss it. Shred your chicken and set it aside for later.

In a separate bowl, mix flour, baking powder, and salt. Then slowly pour in the milk and buttermilk, stirring till you get a nice dough.

On a floured surface, knead that dough till smooth. Roll it out thin, about 1/8 inch thick, and slice into 1 by 2 inch strips. Dumplings ready.

Bring your broth back up to a gentle boil. Drop in those dumplings one by one. Stir now and then so they don9t stick together.

Cook dumplings for around 15 minutes till they9re tender and cooked through. Toss your shredded chicken back in, simmer a few minutes more, and boom, ready to serve.

Smart Shortcuts for Busy Days

• Use pre-cut veggies from the grocery if you want to save chopping time.
• Grab pre-shredded chicken from the deli or rotisserie and save an hour.
• Make your dumpling dough a day ahead and keep it wrapped in the fridge.
• Use store-bought low-sodium chicken stock so you9re ready to rock faster.
• Set your pressure cooker on delay start so it finishes right when you want dinner.

What It Tastes Like Fresh From the Pot

When you first dig in, you notice the broth9s rich, comforting goodness kinda hits your soul. Its depth is just like those slow-simmered flavors you only find at a homestyle joint.

The chicken is tender and juicy, soaking up all that broth flavor. It feels like each bite wraps you up in warmth and homey sweetness all at once.

The dumplings got this perfect soft, pillowy texture. They kinda float in your mouth, totally tender but with just a little chew to remind you they9re fresh made with love.

Your Leftover Strategy Guide

When you got leftovers, get 9em into an airtight container so the broth won9t lose its depth or go funky on you. Keep it in the fridge and eat within 3 days for best taste.

If you wanna freeze, portion out your chicken and dumplings in freezer-safe bags or containers. Label with the date and it9s good for up to 3 months.

To reheat, thaw overnight in the fridge if frozen. Warm gently in a pot over low heat to keep dumplings from falling apart and to keep the broth rich.

If you9re short on time, microwave leftovers covered on medium power in short bursts, stirring in between so it heats nice and even.

Your Most Asked Questions Answered

• Can I use thighs instead of breasts? Sure thing. Thighs are juicier but might need you adjust the cook time because they can be thicker.
• What9s the deal with quick release vs slow release? Quick release stops your pressure build fast and keeps everything from overcooking, perfect for dumplings. Slow release lets the pressure drop gradually, good if you want tender chicken without rush.
• Can I add herbs or spices? Totally. Thyme and parsley are classic. Maybe a dash of garlic powder if you9re feeling it.
• Why whole onion? It gives a sweet mellow flavor to your broth without muddling it up with onion bits. Easy to remove, too.
• How thick should I roll out the dough? About 1/8 inch is great. Thin enough to cook through but thick enough to hold together nice.
• What if my dumplings stick together? Stir gently when you drop them in and a couple times during cooking to keep 9em loose and fluffy.