Cracker Barrel chicken and dumplins 

👩‍🍳 Step-by-Step Instructions

Step 1: Poach the Chicken & Build the Broth 🐔🔥

1. In a large, heavy-bottomed stockpot or Dutch oven, combine the 6 cups of chicken broth, 2 cups of water, onion powder, garlic powder, and 2 tbsp of butter. Season with a pinch of salt and a generous shake of black pepper.
2. Submerge your chicken breasts into the liquid and bring it to a rolling boil over medium-high heat.
3. Once boiling, reduce the heat to low, cover the pot, and let the chicken simmer gently for 20 to 25 minutes until it is completely cooked through and tender.
4. Remove the chicken from the pot and set it aside on a cutting board to cool slightly. Leave the savory broth simmering on low heat!

Step 2: Mix the Dumpling Dough 🌾🥣

1. While the chicken cooks, prepare the dough. In a large mixing bowl, whisk together the 2 cups of flour, ½ tsp of baking powder, and ½ tsp of salt.
2. Add the 3 tbsp of shortening or cold butter. Use a pastry cutter or your fingers to rub it into the flour until the mixture resembles coarse crumbs.
3. Slowly pour in the ¾ cup of milk. Stir with a fork just until the dough comes together and forms a ball. (Do not overmix, or your dumplings will turn out tough instead of tender!).

Step 3: Roll and Cut 📐🔪

1. Generously dust a clean countertop or large cutting board with flour.
2. Turn your dumpling dough out onto the floured surface and dust the top of the dough with a bit more flour.
3. Using a rolling pin, roll the dough out until it is incredibly thin—about ⅛-inch thick! (Cracker Barrel dumplings are flat, dense, and square, not round and puffy like drop-biscuits).
4. Use a pizza cutter or a sharp knife to slice the dough into long strips about 1-inch wide, then cut diagonally or horizontally to create 1×2-inch rectangles.

Step 4: Simmer to Velvet Perfection 🔄🍲

1. Bring your simmering pot of chicken broth back up to a gentle, steady boil over medium heat.
2. Drop the cut dough rectangles into the boiling broth one at a time, stirring very gently so they don’t stick together.
3. Once all the dumplings are in, reduce the heat to medium-low. Simmer uncovered for 15 to 20 minutes, stirring occasionally. As the flour cooks off the dumplings, it will magically thicken the broth into a rich, velvety gravy!
4. While the dumplings simmer, shred your cooled chicken breasts into large, rustic pieces.