Copycat Cracker Barrel Chicken and Dumplings
A comforting pressure cooker chicken and dumplings recipe inspired by Cracker Barrel, delivering rich broth and tender dumplings with minimal fuss.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 6 cups chicken broth savory base
- 2 ribs celery broken in half
- 0.5 medium onion chunked
- 1 pound boneless skinless chicken breasts cut in half
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 ¼ teaspoons salt
- 1 cup plus 2 tablespoons milk
- to taste salt and pepper for seasoning at end
- flour for dusting surface
Instructions
Instructions
- Add chicken broth, celery, onion, and chicken breasts to a large pot. Bring to a boil over medium-high heat.
- Reduce heat and simmer for 20 to 25 minutes until chicken is cooked. Remove chicken, celery, onion; shred chicken and discard veggies.
- In a bowl, combine flour, baking powder, and salt. Stir in milk until a soft dough forms. Do not overmix.
- Turn dough onto floured surface and roll to ⅛ inch thickness. Cut into 2-inch dumplings.
- Bring broth back to simmer. Add dumplings one at a time, stir gently to prevent sticking.
- Simmer uncovered for 15 to 20 minutes until dumplings are puffed and tender.
- Return shredded chicken to pot. Season with salt and pepper to taste, and serve warm.
Notes
Can be stored in the fridge for 3 days in airtight container. Freeze leftovers in portioned containers and thaw overnight before reheating gently. For reheating in a pressure cooker, use the slow release method to maintain texture.