Cracker Barrel Chicken and Dumplings – Gluten Free Copycat

why make this recipe

This gluten free copy of Cracker Barrel chicken and dumplings is warm, simple, and filling. It uses easy ingredients and cooks in one pot. It saves time and feels like home.

introduction

This recipe makes a thick soup with tender chicken and soft dumplings. It is easy to follow and uses a 1:1 gluten-free flour so dumplings hold together. If you like slow cooker versions, try an easy crockpot chicken and dumplings for another simple method.

how to make Cracker Barrel Chicken and Dumplings – Gluten Free Copycat

Cook the broth, vegetables, and chicken in a pot. While the chicken cooks, mix the dumpling dough. Remove the chicken, shred it, then drop spoonfuls of dumpling dough into the simmering broth. Cook until the dumplings puff and set. Use low heat and cover the pot while dumplings cook.

Ingredients :

6 cups chicken broth, 2 ribs of celery, 1/2 medium onion (do not dice or slice), 1 lb boneless skinless chicken breasts, each breast cut in half, 3 cups gluten-free flour (Use any 1:1 gluten free flour of your choice), 1 Tbsp baking powder, 1 1/4 tsp salt, 1 cup + 4 Tbsp milk, Salt and pepper to taste

Directions :

In a large pot or dutch oven, add broth, celery, onion, and chicken breasts. Bring to a boil.
Reduce heat and simmer for about 15 minutes, until the chicken breast is cooked through (temp of 165 F). While the chicken is cooking, prepare the dumplings.
PREPARE THE DUMPLINGS
SHRED THE CHICKEN
COOK THE DUMPLINGS

how to serve Cracker Barrel Chicken and Dumplings – Gluten Free Copycat

Ladle into warm bowls. Serve with a little pepper on top. A side of steamed green beans or a simple salad works well. Eat while it is hot.

how to store Cracker Barrel Chicken and Dumplings – Gluten Free Copycat

Cool to room temperature, then put in airtight containers. Store in the fridge for up to 3 days. Reheat on the stove over low heat. For longer storage, freeze in freezer-safe containers for up to 2 months. Thaw in the fridge before reheating.

tips to make Cracker Barrel Chicken and Dumplings – Gluten Free Copycat

• Use bone-free chicken breasts cut in half so they cook evenly.
• Do not overmix dumpling dough; mix until just combined.
• Keep the pot covered while dumplings cook to trap steam.
• Taste the broth before adding salt; some broths are salty.
• Use room-temperature milk for dumpling dough for better texture.

variation (if any)

• Add a few sliced carrots for color and sweetness.
• Use rotisserie chicken to skip boiling time; add shredded cooked chicken at the end.
• For a richer broth, stir in 1/2 cup heavy cream after dumplings are done.

FAQs

Q: Can I use gluten-free self-rising flour instead of flour and baking powder?
A: Yes. If using self-rising flour, skip the baking powder and salt adjustments. Follow package notes.

Q: How do I know dumplings are done?
A: Dumplings are done when they puff up and a toothpick inserted comes out clean. They should feel set, not doughy.

Q: Can I make dumplings smaller or larger?
A: Yes. Smaller dumplings cook faster. Large ones take longer; keep the pot covered and check often.

Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs add more flavor and stay moist. Adjust cooking time until chicken reaches 165 F.

Q: Is this recipe freezer friendly after cooking?
A: Yes. Freeze in portions, but texture of dumplings can change. Reheat slowly on low heat.

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