Cracker Barrel chicken and dumplings at home comes down to two things: a simple chicken broth simmered with celery and onion, and flat, rolled dumplings made from flour, baking powder, salt and milk. The dumplings cook right in the broth, which they thicken with their flour coating, and the shredded chicken goes back in at the end. This copycat takes an hour and makes 6 bowls.
How to make it: Simmer the broth with halved celery and onion, poach the chicken until it reaches 165°F, then shred it and discard the vegetables. Stir together a soft milk dough, roll it 1/4 inch thick and cut it into small squares. Drop the dumplings into the simmering broth, cover and cook about 15 minutes, then stir in the chicken and a little butter.
Why You’ll Love It
- Restaurant-style dumplings: flat, tender and slightly chewy, like the ones served in Cracker Barrel’s dish.
- Simple ingredients: broth, chicken, flour, milk and a few staples.
- No canned biscuits: the dumplings are made from scratch in one bowl.
- Thick, silky broth: the flour on the dumplings thickens it as they cook.
Ingredient Notes
Chicken broth: 6 cups. It’s the base of the whole dish, so use one you like the taste of.
Celery and onion: 2 ribs of celery and 1 medium onion, halved. They flavor the broth and come out before serving, which keeps it smooth like the restaurant version.
Chicken breasts: 2 boneless, skinless breasts, poached in the broth and shredded.
Dumpling dough: 3 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of salt and 1 cup plus 2 tablespoons of milk make a soft dough that rolls out easily.
Butter: 2 tablespoons, optional, stirred in at the end for a richer broth.
Fresh herbs: parsley or thyme to garnish.
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Ingredients
For the chicken and broth
- 6 cups chicken broth
- 2 ribs celery, halved
- 1 medium onion, halved
- 2 boneless, skinless chicken breasts (about 1 lb each)
- Salt and pepper, to taste
For the dumplings
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1 1/4 tsp salt, divided
- 1 cup + 2 tablespoons milk
To finish
- 2 tbsp butter (optional, for a richer broth)
- Fresh herbs, such as parsley or thyme, for garnish
How to Make Cracker Barrel Chicken and Dumplings
1. Poach the chicken. In a large stockpot, bring the chicken broth, celery, and onion to a simmer over medium heat and season with ¼ teaspoon of the salt. Add chicken breasts and cook until tender and 165°F in the thickest part, about 15 minutes. Remove the chicken, shred, and set aside. Lift out and discard the celery and onion.
2. Make the dough. In a bowl, combine flour, baking powder, and 1 teaspoon of salt. Gradually add milk, stirring until a soft dough forms.
3. Cook the dumplings. Roll dough onto a floured surface to 1/4 inch thick. Cut into small squares. Add dumplings to simmering broth one at a time, stirring occasionally. Cover and simmer for about 15 minutes.
4. Add the chicken. Add shredded chicken back to the pot and stir to combine. Adjust salt and pepper to taste, and optionally add butter for extra richness.
5. Serve. Ladle into bowls, garnish with fresh herbs if desired, and serve warm.
What Are Cracker Barrel Dumplings Made Of?
The dumplings in this copycat are rolled dumplings, not the drop or biscuit kind: flour, baking powder, salt and milk, rolled thin and cut into squares. Cooked in the broth, they turn soft and slightly slick, with a little chew, and the flour that clings to them thickens the broth into a light gravy. This is a homemade version, not the restaurant’s own recipe, but it follows the same idea of a clear chicken broth with flat dumplings.
Tips for Tender, Not Gummy, Dumplings
- Don’t overwork the dough. Stir just until it comes together, so the dumplings stay tender.
- Roll it thin. At 1/4 inch they cook through without a raw, doughy middle.
- Flour the surface well. The extra flour on the dumplings is what thickens the broth.
- Keep it at a simmer. A hard boil breaks the dumplings apart.
- Add them one at a time. Dropping them in a pile makes them stick together.
- Stir gently. Move them around just enough to keep them from sticking to the bottom.
Variations
- Buttermilk dumplings: use buttermilk in place of milk for a slightly tangy dough.
- Chicken thighs: poach boneless thighs for richer meat; cook them to 165°F.
- Rotisserie chicken: skip the poaching and add shredded cooked chicken with the dumplings.
- Vegetables: add diced carrots and peas for a heartier pot.
- Extra creamy: stir in a splash of cream with the butter at the end.
Make Ahead & Storage
Make ahead: Poach and shred the chicken a day early and keep it in the refrigerator with the strained broth. Make the dumplings when you’re ready to eat.
Leftovers: Refrigerate within 2 hours and eat within 3 to 4 days. The dumplings soak up broth as they sit, so add a splash of broth when you reheat, and heat until it reaches 165°F.
What to Serve With It
Serve it the way the restaurant does, with country sides: green beans, mashed potatoes, fried okra, or copycat Cracker Barrel hashbrown casserole, plus buttermilk biscuits or cornbread.
More chicken and dumpling recipes: chicken and dumplings with biscuits and chicken and dumpling casserole. For another cozy bowl, try slow cooker poor man chicken stew or slow cooker lemon chicken and rice soup, and for a creamy bake, Ritz cracker chicken casserole.
Frequently Asked Questions
What are Cracker Barrel dumplings made of?
In this copycat, a plain dough leavened with baking powder and moistened with milk, rolled thin and cut into squares.
Are these drop dumplings or rolled dumplings?
Rolled. They’re flat squares, cut from dough rolled 1/4 inch thick.
Why are my dumplings gummy?
The dough was overworked, rolled too thick, or the dumplings didn’t simmer long enough to cook through.
Can I use rotisserie chicken?
Yes. Use about the same amount of shredded chicken and add it after the dumplings cook.
How do I thicken chicken and dumplings?
Dust the dumplings well with flour before they go in, and let the pot simmer a few minutes longer uncovered.
Where is the nutrition information?
It’s listed with the recipe, per bowl, for this homemade version.
How long do leftovers keep?
3 to 4 days in the refrigerator.
Final Notes
Keep the broth at a gentle simmer, roll the dumplings thin and add them one at a time. If you try it with buttermilk dumplings or rotisserie chicken, tell me in the comments how it turned out.
Cracker Barrel Chicken and Dumplings
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Ingredients
- 6 cups chicken broth
- 2 ribs celery halved
- 1 medium onion halved
- 2 boneless, skinless chicken breasts about 1 lb each
- salt and pepper to taste
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/4 teaspoons salt divided
- 1 cup + 2 tablespoons milk
- 2 tablespoons butter for a richer broth, optional
- fresh herbs such as parsley or thyme, for garnish
Instructions
- In a large stockpot, bring the chicken broth, celery, and onion to a simmer over medium heat and season with ¼ teaspoon of the salt. Add chicken breasts and cook until tender and 165°F in the thickest part, about 15 minutes. Remove the chicken, shred, and set aside. Lift out and discard the celery and onion.
- In a bowl, combine flour, baking powder, and 1 teaspoon of salt. Gradually add milk, stirring until a soft dough forms.
- Roll dough onto a floured surface to 1/4 inch thick. Cut into small squares. Add dumplings to simmering broth one at a time, stirring occasionally. Cover and simmer for about 15 minutes.
- Add shredded chicken back to the pot and stir to combine. Adjust salt and pepper to taste, and optionally add butter for extra richness.
- Ladle into bowls, garnish with fresh herbs if desired, and serve warm.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
