There’s something magical about the way Cracker Barrel makes their chicken and dumplings. Those thick, pillowy flat dumplings swimming in rich, savory gravy with tender chicken pieces – it’s pure comfort in a bowl. After years of craving this dish and living nowhere near a Cracker Barrel location, I decided to crack the code and recreate it at home.
What I discovered changed everything. The secret isn’t complicated techniques or hard-to-find ingredients. It’s all about the dumpling texture and the cooking method. After testing this recipe dozens of times (my family certainly didn’t complain!), I finally nailed the exact taste and consistency of the original Cracker Barrel chicken and dumplings.
This copycat Cracker Barrel chicken and dumplings recipe delivers that same soul-warming experience you’d get at the restaurant, but you can make it right in your own kitchen. The flat, tender dumplings absorb the flavorful broth perfectly, creating that signature thick, stew-like consistency that makes this dish so incredibly satisfying.
Why This Cracker Barrel Dumplings Recipe Works
After careful testing and comparison, I’ve identified exactly what makes authentic Cracker Barrel dumplings so special. Unlike fluffy drop dumplings, these are rolled flat and cut into squares, giving them a pasta-like texture that’s uniquely comforting. The baking powder creates just enough lift to keep them tender without making them puffy.
The key difference between this and other chicken dumpling recipes is the thickness of the dough and the simmering time. Rolling the dough to exactly half an inch thick ensures the dumplings stay substantial but tender. Simmering them for the full 25 minutes allows them to release their starches, naturally thickening the broth into that signature gravy-like consistency.
Ingredients You’ll Need
The beauty of this homemade chicken and dumplings recipe is its simplicity. You probably have most of these ingredients in your pantry already:
For the Dumplings:
- 2 cups all-purpose flour – The foundation of tender dumplings
- 1 tablespoon baking powder – Creates just the right texture without making them fluffy
- 1¼ teaspoons salt – Essential for flavor throughout
- 1 cup plus 2 tablespoons whole milk – Brings the dough together with richness
For the Base:
- 2-3 cups cooked chicken breast – Torn or cubed into bite-sized pieces
- 6 cups quality chicken broth – The backbone of flavor (use low-sodium to control saltiness)
- Additional seasonings – Black pepper, poultry seasoning, or herbs to taste (optional)
Essential Equipment
- Large, heavy-bottomed pot or Dutch oven (at least 5 quarts)
- Rolling pin
- Pizza cutter or sharp knife
- Large mixing bowl
- Wooden spoon or silicone spatula
- Cutting board generously dusted with flour
How To Make Cracker Barrel Chicken And Dumplings
Follow these steps carefully for perfect results every time. The timing and techniques matter more than you might think!
Step 1: Prepare Your Broth
Pour the 6 cups of chicken broth into your large pot and bring it to a gentle simmer over medium heat. You want to see small bubbles breaking the surface, but not a rolling boil. This is important – too vigorous a boil will break apart your dumplings later. While the broth heats, you can prepare your dumpling dough.
Step 2: Mix The Dumpling Dough
In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. Make a well in the center and pour in the milk all at once. Using a wooden spoon or your hands, stir until the mixture comes together into a shaggy dough. Don’t overmix – you want to see some flour streaks still visible. The dough should be slightly sticky but manageable.
Step 3: Rest The Dough
This step is crucial and often overlooked. Cover your bowl with a clean kitchen towel and let the dough rest for 5-10 minutes. This resting period allows the flour to fully hydrate and the gluten to relax, making the dough much easier to roll out and resulting in more tender dumplings. Trust me – don’t skip this!
Step 4: Roll And Cut The Dumplings
Generously flour your work surface – and I mean generously. Turn the dough out onto the floured board and dust the top with more flour. Using a rolling pin, roll the dough out to an even ½-inch thickness. This thickness is key to achieving that authentic Cracker Barrel texture. Using a pizza cutter or sharp knife, cut the dough into approximately ½-inch squares. Don’t worry about perfection – rustic, irregular squares are actually more authentic!
Step 5: Cook The Dumplings
Now comes the magic moment. Drop the dumpling squares one by one into your gently simmering broth, stirring gently after every few additions to prevent sticking. Once all dumplings are in, reduce heat to maintain a gentle simmer. Stir frequently – every 3-5 minutes – to prevent the dumplings from sticking to the bottom of the pot. Simmer uncovered for 25 minutes. You’ll notice the broth thickening considerably as the dumplings release their starch.
Step 6: Add The Chicken
After 25 minutes, the dumplings should be tender and the broth beautifully thickened. Gently stir in your cooked chicken pieces. Continue cooking for an additional 5 minutes to heat the chicken through. Taste and adjust seasonings – you may want to add black pepper, a pinch more salt, or some fresh herbs like parsley or thyme.
Pro Tips For Perfect Cracker Barrel Dumplings
- Use rotisserie chicken for convenience – It’s already perfectly seasoned and saves significant time. Just shred or cube the meat and discard the skin.
- Keep that broth at a gentle simmer – A rolling boil will tear your dumplings apart and make them tough. You want lazy bubbles, not aggressive ones.
- Flour generously when rolling – The dough is intentionally on the sticky side. Generous flouring prevents frustration and makes cutting much easier.
- Don’t stack cut dumplings – They’ll stick together. Keep them separated on your floured board until you’re ready to drop them in.
- Stir frequently during cooking – This prevents sticking and ensures even cooking. Set a timer to remind yourself every 5 minutes.
- The consistency will thicken as it cools – If your chicken and dumplings seem too thick, you can always thin them with a little extra broth or water.
Variations And Customizations
Make It Creamier
For an extra rich version, replace 1 cup of the chicken broth with heavy cream or half-and-half. Add it during the last 10 minutes of cooking for a luxurious, velvety texture that takes this dish to the next level.
Add Vegetables
While the original Cracker Barrel version is simple, you can add diced carrots, celery, and onions sautéed in butter before adding the broth. Frozen peas stirred in at the end add color and nutrition.
Herb Variations
Try adding fresh thyme sprigs to the simmering broth, or stir in chopped fresh parsley, sage, or dill at the end. Each herb brings its own character to the dish.
Slow Cooker Method
While not traditional, you can adapt this for lazy chicken and dumplings in the crockpot. Make the dumplings as directed, but add them during the last hour of cooking on high. The results won’t be quite as authentic, but they’re still delicious.
Storage And Reheating
Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 3-4 days. The dumplings will continue to absorb liquid, so the dish will become thicker. When reheating, add a splash of chicken broth or water to restore the desired consistency. Reheat gently on the stovetop over low heat, stirring frequently, or microwave in 1-minute intervals, stirring between each.
For freezing, portion into freezer-safe containers, leaving some headspace for expansion. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Note that frozen dumplings may become slightly softer in texture, but the flavor remains excellent.
What To Serve With Chicken And Dumplings
This dish is hearty enough to stand alone, but these classic Southern sides complement it beautifully:
- Green beans with bacon – the smoky flavor pairs perfectly
- Simple side salad with ranch dressing
- Cornbread or buttermilk biscuits for sopping up extra gravy
- Coleslaw for a refreshing crunch
- Roasted Brussels sprouts or broccoli
Frequently Asked Questions
Can I use canned biscuits instead of homemade dumplings?
While you can make easy chicken and dumplings with biscuits by cutting refrigerated biscuit dough into quarters, the texture won’t match the authentic Cracker Barrel style. Cracker Barrel uses flat, rolled dumplings specifically, not drop-style or biscuit-based dumplings. However, if you’re in a pinch, the biscuit method still makes a tasty meal.
Why are my dumplings tough or chewy?
This usually happens from overmixing the dough or cooking at too high a temperature. Mix the dough just until combined, let it rest, and maintain a gentle simmer throughout cooking. Also ensure you’re rolling to the full ½-inch thickness – thinner dumplings become tougher.
Can I make the dumplings ahead of time?
You can roll and cut the dumplings up to 2 hours ahead. Keep them separated on a generously floured baking sheet, covered with a slightly damp towel. However, for best results, cook them the same day you make them. The dough doesn’t freeze well before cooking.
How do I make this recipe healthier?
Use low-sodium chicken broth, skinless chicken breast, and substitute half the flour with whole wheat flour for added fiber. You can also increase the vegetable content by adding carrots, celery, and peas. Using 2% milk instead of whole milk slightly reduces fat content without significantly affecting texture.
What’s the difference between Southern dumplings and Cracker Barrel dumplings?
Traditional Southern dumplings are often drop-style (spooned into broth) and fluffier. Cracker Barrel’s signature style uses flat, rolled dumplings cut into squares that are more substantial and pasta-like. Both are delicious, but the Cracker Barrel style has that distinctive thick, hearty texture.
Why This Recipe Is Better Than The Rest
Having tested countless chicken and dumpling recipes over the years, I can confidently say this copycat Cracker Barrel version truly delivers. The secret lies in the proper dumpling thickness, the resting period, and the careful simmering time. Unlike pioneer woman chicken and dumplings or other variations that use drop dumplings, this recipe captures the exact texture and flavor profile that makes Cracker Barrel’s version so beloved.
What makes this the ultimate comfort food is that perfect balance of tender chicken, silky-thick gravy, and those wonderful flat dumplings that soak up all that savory goodness. It’s restaurant-quality chicken and dumplings made right in your own kitchen, without any complicated techniques or specialty ingredients.
Whether you’re craving a taste of Cracker Barrel or simply want the most satisfying bowl of homemade chicken and dumplings, this recipe delivers every single time. It’s become my family’s most-requested dinner, and I have a feeling it’ll become yours too. There’s something deeply comforting about this dish – it’s food that warms you from the inside out and reminds you of everything good about home cooking.
So grab your ingredients, set aside an hour, and treat yourself to the best copycat Cracker Barrel chicken and dumplings you’ll ever taste. Your family will think you’ve got secret restaurant connections – but we’ll know the real secret is just following this tried-and-true recipe!
Copycat Cracker Barrel Chicken and Dumplings
Ingredients
For the Dumplings
- 2 cups all-purpose flour plus extra for dusting
- 1 tablespoon baking powder
- 1¼ teaspoons salt
- 1 cup whole milk plus 2 tablespoons
For the Base
- 2-3 cups cooked chicken breast torn or cubed into bite-sized pieces
- 6 cups chicken broth preferably low-sodium
- ½ teaspoon black pepper optional, to taste
- 1 teaspoon poultry seasoning optional
- 2 tablespoons fresh parsley chopped, optional for garnish
Instructions
- Prepare the broth: Pour the 6 cups of chicken broth into a large pot or Dutch oven. Bring to a gentle simmer over medium heat. You want small bubbles breaking the surface, not a rolling boil. Maintain this temperature throughout cooking.
- Make the dumpling dough: In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. Make a well in the center and pour in the milk all at once. Using a wooden spoon or your hands, stir until the mixture comes together into a shaggy dough. Don’t overmix – some flour streaks are fine. The dough should be slightly sticky but manageable.
- Rest the dough: Cover the bowl with a clean kitchen towel and let the dough rest for 5-10 minutes. This crucial step allows the flour to fully hydrate and the gluten to relax, making the dough easier to roll and resulting in more tender dumplings.
- Roll and cut the dumplings: Generously flour your work surface and turn the dough out onto it. Dust the top with more flour. Using a rolling pin, roll the dough out to an even ½-inch thickness – this exact thickness is key to authentic texture. Using a pizza cutter or sharp knife, cut the dough into approximately ½-inch squares. Don’t worry about perfect uniformity; rustic squares are authentic.
- Cook the dumplings: Drop the dumpling squares one by one into the gently simmering broth, stirring gently after every few additions to prevent sticking. Once all dumplings are in, reduce heat slightly to maintain a gentle simmer (not a boil). Stir frequently – every 3-5 minutes – to prevent sticking to the bottom. Simmer uncovered for 25 minutes. The broth will thicken considerably as the dumplings release their starch.
- Add the chicken: After 25 minutes, when dumplings are tender and broth is beautifully thickened, gently stir in the cooked chicken pieces. Continue cooking for an additional 5 minutes to heat the chicken through.
- Season and serve: Taste and adjust seasonings as needed. Add black pepper, additional salt, poultry seasoning, or fresh herbs to your preference. The dish will continue to thicken as it sits. Serve hot, garnished with fresh parsley if desired. Ladle into bowls and enjoy immediately for the best texture.
Notes
Chef’s Tips for Perfect Dumplings:
- Use rotisserie chicken: Save time by using store-bought rotisserie chicken. Just shred the meat and discard the skin.
- Temperature matters: Keep the broth at a gentle simmer, never a rolling boil. Too much heat will tear the dumplings apart and make them tough.
- Flour generously: The dough is intentionally sticky. Don’t be shy with the flour when rolling to prevent frustration.
- Don’t stack dumplings: Keep cut dumplings separated on your floured board until ready to cook.
- Stir frequently: Set a timer for every 5 minutes to remind yourself to stir and prevent sticking.
- Consistency adjustments: The dish thickens as it cools. If too thick, thin with extra broth or water when reheating.
Variations:
- Creamy version: Replace 1 cup of broth with heavy cream or half-and-half during the last 10 minutes.
- With vegetables: Add sautéed diced carrots, celery, and onions. Stir in frozen peas at the end.
- Herb variations: Try fresh thyme, sage, or dill for different flavor profiles.
