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Cracker Barrel Chicken & Dumplins Recipe
Cracker Barrel Chicken & Dumplins
By Todd Wilbur

Recipe Type: Entree
Calories: 700
Cook Time: 3 hours
Recipe Rating: 5.0 (2 reviews)
 

Menu Description:"We use only the 'best of the breast' chicken tenderloin in our recipe. Our dumplins are made from scratch, then hand rolled and cut into strips before simmering to perfection in chicken stock."

By 1977 there were 13 Cracker Barrel stores located in Georgia and Tennessee, with all of them based on founder Dan Evins' original concept of a restaurant and store built around gasoline pumps. But with the oil embargo and energy crisis of the mid-seventies, Cracker Barrel started building stores that did not offer gas. Soon all of the original 13 stores were converted so that today no one Cracker Barrel lets you "filler-up" while you fill yourself up.

Another old-time favorite at Cracker Barrel is the Chicken & Dumplins on the lunch and dinner menu. The nice thing about this version of the popular classic dish is that it creates its own tasty gravy. As the "dumplins" dissolve some, the flour thickens the stock into a creamy sauce. Just remember to let your dough rest a bit before rolling it to cut out the dumplins. This will allow the gluten in the flour to work much better. Use extra flour on your cutting board and rolling pin if the dough is too tacky, and try not to roll the dough too thin.

Chicken and broth
3 quarts water
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Faith Walsh  
Submitted on 01/26/12

This is delicious. I can't compare how close it is to Cracker Barrel's version as I haven't had theirs, but this is a wonderful, child-friendly version of chicken and dumplings.
Brittany Chavers  
Submitted on 09/14/11

I did this recipe and it turned out awesome, I loved it. The best chicken and dumplins I have ever made.