Copycat Cracker Barrel Chicken and Dumplings Recipe: Just Like Grandma’s
A Bowl Full of Comfort
There’s a certain magic in a dish that can quiet a busy room. For me, that dish has always been the steaming bowl of Chicken and Dumplings from Cracker Barrel. It’s not fancy, but it’s profoundly comforting. It’s the taste of a slow Sunday, of being cared for, of deep, savory satisfaction. I spent years trying to recreate that specific feeling at home—the way the rich, almost gravy-like broth clings to the tender, flat dumplings, and the way the shredded chicken simply melts into each bite. After countless tests, this recipe emerged. It’s my kitchen’s greatest triumph, a hug in a bowl that never fails to bring everyone to the table.
Why You’ll Love This Recipe
It’s Nostalgia on a Spoon. This recipe perfectly captures the classic, homestyle flavor you remember, delivering that same deep comfort without leaving your house.
Surprisingly Simple. Don’t let the from-scratch dumplings intimidate you. With a handful of pantry staples and a straightforward process, this is achievable comfort food.
The Ultimate Crowd-Pleaser. From picky kids to hungry partners, this is a meal that universally delights. It’s the answer to “What’s for dinner?” that gets a genuine cheer.
Cozy and Economical. It turns inexpensive ingredients like chicken breasts and flour into a luxurious, soul-warming feast that feeds a family with ease.
The Ultimate Compliment
I once served this to my friend’s son, a renowned “picky eater” who generally views any meal with suspicion. He watched me place the bowl in front of him, poked at a dumpling with his spoon, and took a tentative bite. Then another. And then, he did the unthinkable—he asked for a second helping. His mom looked at me as if I’d performed a minor miracle. That’s the power of this recipe; it wins over the toughest critics.
What Makes It Special
The Broth Base: Simmering the chicken with a whole chunk of onion and celery ribs creates a deeply flavored, aromatic broth that forms the very soul of the dish.
From-Scratch Dumplings: The simple dough of flour, baking powder, and milk transforms in the simmering broth, becoming the signature, slightly chewy, flat dumplings that are the hallmark of the classic version.
The Natural Thickener: The flour from the dumplings works its magic as they simmer, slowly thickening the broth into a rich, velvety sauce without needing a cornstarch slurry.
Making It Happen: A Step-by-Step Story
Let’s begin our journey to comfort. Grab your favorite heavy-bottomed pot or Dutch oven—this is where the magic starts. We’ll combine the chicken broth, the halved celery ribs, that generous chunk of onion, and the chicken breasts. Bring this to a gentle boil, then lower the heat to a quiet simmer, partially covering the pot. Let it bubble away for about 15 minutes; this is where the chicken becomes perfectly tender and the broth soaks up all its savory goodness.
While that’s happening, let’s create the heart of the dish: the dumplings. In a mixing bowl, whisk together the flour, baking powder, and salt. Then, pour in the milk and stir it just until a shaggy dough comes together. Don’t overmix! A little rustic is good here. Turn this dough out onto a well-floured surface and roll it out until it’s about a quarter-inch thick. Using a pizza cutter, slice it into rustic strips or squares—this is the fun part.
By now, your chicken should be cooked through. Carefully remove it to a cutting board. Fish out and discard the now-softened onion and celery; they’ve given all their flavor. Your broth is now a blank canvas, ready for the dumplings.
Drop those dough strips one by one into the simmering liquid. They’ll sink at first, but soon they’ll bob to the surface. Let them simmer gently for 20 to 30 minutes, giving an occasional stir. You’ll witness the alchemy as the broth slowly thickens into a beautiful, gravy-like consistency. While the dumplings cook, take two forks and shred the warm, tender chicken. In the last few minutes of cooking, stir the chicken back into the pot to warm through. Finally, season generously with salt and pepper to your taste.
You Must Know
Don’t Overwork the Dough. Stir the dumpling ingredients just until combined. A slightly shaggy dough leads to more tender dumplings.
Keep it at a Simmer. A rolling boil can make the dumplings tough. A gentle, steady simmer is the key to perfect texture.
Patience is a Virtue. The 20-30 minute simmer for the dumplings is non-negotiable. This is what thickens the broth and cooks the floury taste out of the dumplings.
Taste at the End. Broths vary in saltiness, so always do your final seasoning with salt and pepper right before serving.
Serving It Up
This is a complete meal in a bowl, but a simple side can elevate it. A crisp, bright green salad with a tangy vinaigrette cuts through the richness beautifully. For a true Southern-style feast, serve it with a side of buttery green beans or sweet cornbread. A glass of iced sweet tea or a crisp, unoaked Chardonnay are the perfect beverage pairings.
Make It Different
For Richer Flavor: Use a combination of chicken broth and a cup of water for a more intense chicken taste.
Herb-Infused: Add a teaspoon of dried thyme or a bay leaf to the broth while the chicken simmers.
Creamy Twist: Stir in a half-cup of heavy cream or a splash of buttermilk during the last five minutes of cooking for a decadent, creamy broth.
Vegetable Boost: Add a cup of frozen mixed peas and carrots along with the shredded chicken for extra color and nutrition.
Storing and Reheating Your Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The dumplings will continue to absorb the broth, so when reheating, you may need to add a splash of extra broth or water to loosen it to your desired consistency. Reheat gently on the stovetop over low heat, stirring frequently. We do not recommend freezing, as the dumplings can become mushy upon thawing.
Success Tips for the Perfect Pot
For the most authentic, flat dumpling, roll your dough a bit thinner than you think you should.
If your broth isn’t thickening to your liking after the full simmer time, you can create a quick slurry by mixing a tablespoon of cornstarch with two tablespoons of cold water and stirring it into the pot. Let it simmer for another 2-3 minutes.
Let the pot rest for 5-10 minutes off the heat before serving. This allows the flavors to meld and the broth to set up perfectly.
Frequently Asked Questions
Can I use canned biscuits for the dumplings?
While you can, the result will be very different. Canned biscuits create fluffy, biscuit-like dumplings. This recipe is specifically designed to replicate the flat, slightly chewy, old-fashioned dumplings that Cracker Barrel is known for.
My broth didn’t get very thick. What happened?
The thickening power comes from the flour on the dumplings. Make sure you’re simmering them for the full 20-30 minutes uncovered. If it’s still too thin, use the cornstarch slurry tip mentioned above.
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs will add even more flavor and remain incredibly juicy. Just ensure they are cooked to an internal temperature of 165°F.
Why do I remove the onion and celery?
They are there purely to infuse the broth with flavor. Leaving them in would result in large, soft pieces of vegetable that would overwhelm the texture of the final dish.
Is it okay if my dough is sticky?
Yes, just be sure to use plenty of flour on your rolling surface and rolling pin. A sticky dough is normal and the extra flour will incorporate without issue.
Recipe Card
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes
Category: Main Course
Difficulty: Easy
Cuisine: American, Southern
Yield: Serves 4-6
Ingredients
6 cups chicken broth
2 ribs of celery, broken in half
1/2 medium onion (keep it as a chunk)
1 lb boneless, skinless chicken breasts, each breast cut in half
3 cups all-purpose flour
1 Tbsp baking powder
1 1/4 tsp salt
1 cup + 2 Tbsp milk
Salt and pepper to taste
Instructions
In a stockpot or Dutch oven, combine chicken broth, celery, onion chunk, and chicken breasts. Bring to a boil over high heat.
Reduce heat to low, partially cover, and simmer for 15 minutes, or until chicken is cooked through.
While chicken simmers, prepare dumpling dough. In a medium bowl, whisk together flour, baking powder, and salt. Stir in milk until just combined.
Turn dough onto a floured surface and roll to 1/4-inch thickness. Use a pizza cutter to cut into 1×2-inch strips.
Remove cooked chicken to a cutting board. Discard the onion and celery pieces.
Add the raw dumpling strips to the simmering broth. Simmer uncovered for 20-30 minutes, stirring occasionally, until dumplings are cooked and broth has thickened.
While dumplings simmer, shred or chop the chicken.
Stir the shredded chicken back into the pot during the last 5 minutes of cooking.
Season generously with salt and pepper. Serve immediately.
Notes
To use pre-cooked chicken (like from a rotisserie chicken), simmer the onion, celery, and dumplings together. Remove the vegetables, then add the chicken in the last 5 minutes to warm through.
Allergy Info: Contains gluten (wheat), milk.
Nutrition (per serving, estimated): Calories: 415 | Carbohydrates: 62g | Protein: 28g | Fat: 5g
