Cracker Barrel Chicken and Dumplings made with frozen dough is a time-saving, rustic version of the famous Southern comfort dish that delivers an authentic restaurant texture. Ideally the dumplings should be dropped into a rolling boil one by one to ensure they remain distinct and do not clump together during the cooking process.
Jump to RecipeCracker Barrel Chicken And Dumplings With Frozen Dumplings Recipe Ingredients
- 2 lbs (900g) cooked chicken (rotisserie or boiled), shredded
- 8 cups (2L) high-quality chicken broth
- 1 lb (450g) frozen flat dumplings (such as Mary B’s or Anne’s)
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/4 cup (60g) unsalted butter
- 1 tsp onion powder
- 1/2 tsp poultry seasoning
- 1/2 tsp black pepper
- Salt to taste (adjust based on broth saltiness)
- 1/4 cup heavy cream (optional, for extra richness)
How To Make Cracker Barrel Chicken And Dumplings With Frozen Dumplings Recipe
- Simmer the Base: In a large, heavy-bottomed pot or Dutch oven, combine the chicken broth, cream of chicken soup, butter, onion powder, poultry seasoning, and black pepper. Bring the mixture to a vigorous rolling boil over medium-high heat.
- Add the Dumplings: Do not thaw the frozen dumplings. Break them into smaller 1–2 inch pieces if they are very long. Carefully drop them into the boiling broth one at a time, gently pushing them down with a spoon so they are fully submerged.
- The Slow Simmer: Once all the dumplings are in, reduce the heat to medium-low. Cover the pot partially with a lid and simmer for 45 to 60 minutes. Stir occasionally but very gently to prevent the dough from sticking to the bottom.
- Check for Doneness: The dumplings are ready when they are tender and the broth has thickened into a silky, opaque gravy. If you prefer a more “stew-like” consistency, simmer for an additional 10 minutes uncovered.
- Incorporate the Chicken: Fold in the shredded cooked chicken and the heavy cream (if using). Continue to simmer for 5–10 minutes until the chicken is heated through and the flavors have melded.
- Final Seasoning: Taste the broth and add salt if necessary. Serve hot in wide, shallow bowls.
Recipe Tips
- No Thawing Required: Always add frozen dumplings directly from the freezer to the boiling pot. Thawing them beforehand makes the dough sticky and difficult to handle, often resulting in a gummy texture.
- Gentle Stirring: Use a wooden spoon to stir the pot, and do so sparingly. Aggressive stirring can break the delicate dumplings before they have fully set.
- Patience is Key: Frozen flat dumplings take much longer to cook than biscuit-style dumplings. Give them the full hour to ensure the centers are completely cooked and the starch has properly thickened the gravy.
- Broth Enrichment: If the broth looks too thin, you can mash one or two of the cooked dumplings into the liquid; the starch will act as a natural thickener.
What To Serve With Cracker Barrel Chicken And Dumplings
Chicken and dumpling accompaniments are hearty additions frequently served at traditional country-style Sunday lunches. Ideally the fried okra should be breaded in a seasoned cornmeal crust to provide a satisfying, crunchy contrast to the velvety softness of the dumplings.
- Crispy Southern-style fried okra
- A side of buttery, slow-simmered green beans with bacon
- A wedge of sweet cornbread to dip into the gravy
- Sliced cucumbers in vinegar and sugar for a bright, acidic palate cleanser
How To Store Cracker Barrel Chicken And Dumplings
- Refrigerate: Place leftovers in an airtight container for up to 4 days. Note that the dumplings will continue to absorb the liquid, so the dish will become much thicker as it sits.
- Reheat: To reheat, place a portion in a small saucepan with a splash of milk or chicken broth. Warm over low heat, stirring gently to avoid breaking the dumplings.
- Freeze: This version is slightly better for freezing than the biscuit version, but the texture may still change. Freeze for up to 2 months and thaw in the fridge before reheating.
Cracker Barrel Chicken And Dumplings Nutrition Facts
- Calories: ~430 kcal (per serving)
- Carbohydrates: 44g
- Protein: 32g
- Fat: 14g
- Fiber: 2g
- Sugar: 3g
Nutrition information is estimated based on 6 servings.
FAQs
For the most authentic Cracker Barrel experience, look for “flat-rolled” frozen dumplings in the freezer section. Brands like Mary B’s or Anne’s are widely considered the gold standard for Southern-style recipes.
Yes, but you should wait until the last 2 hours of cooking to add the frozen dumplings. High heat for 2 hours in a slow cooker is usually enough to tenderize the frozen dough without turning it to mush.
If the condensed soup and broth make the dish too salty, add a little more heavy cream or a splash of water. You can also add a peeled, halved potato to the pot while simmering to absorb some of the excess salt, then discard it before serving.
Cracker Barrel Chicken And Dumplings With Frozen Dumplings Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings10
minutes1
hour10
minutes430
kcalA convenient copycat version of the Southern classic using frozen flat dumplings for a perfect, consistent texture every time.
Ingredients
2 lbs shredded cooked chicken
1 lb frozen flat dumplings
8 cups chicken broth
1 can cream of chicken soup
1/4 cup butter
Onion powder, poultry seasoning, pepper
Directions
- Boil broth, soup, butter, and seasonings in a large pot.
- Drop frozen dumplings into the boiling liquid one by one.
- Reduce heat and simmer partially covered for 45-60 minutes.
- Fold in shredded chicken and optional cream.
- Heat through for 5-10 minutes.
- Serve warm once the broth is thick and dumplings are tender.
Notes
- Do not overfill the pot; the dumplings need room to move so they don’t stick.
- If you like a peppery finish, add extra cracked black pepper just before serving.
- This recipe is perfect for using up leftover Thanksgiving turkey as well.
