Cracker Barrel Chicken and Dumplings Copycat (Just Like the Original)
Cracker Barrel chicken and dumplings copycat recipe is a Southern-style dinner of shredded chicken and flat, chewy dumplings simmered in a peppery, buttery broth. It skips the biscuit-style dumplings for thin rolled ones, which is the real secret to that restaurant texture.
You only need chicken, broth, flour, and milk to pull this off, and the whole pot comes together in about an hour. It's the kind of dinner that works for a weeknight or a Sunday table. Save it for later!
| Prep | Cook | Total | Servings | Difficulty |
|---|---|---|---|---|
| 20 min | 40 min | 1 h | 6 servings | Medium |
Why You'll Love This Recipe
- One pot: Everything cooks in a single Dutch oven, so cleanup is minimal.
- Budget-friendly: Chicken thighs, flour, and broth cost very little for how much this makes.
- Kid-approved: The soft dumplings and mild, peppery broth go over well with picky eaters.
- Make-ahead friendly: The broth and chicken can be prepped a day early to save time.
- Restaurant flavor: This version matches the flat, chewy dumplings Cracker Barrel is known for, not the fluffy biscuit kind.
Cracker Barrel Chicken and Dumplings Ingredients
- Chicken: Bone-in thighs or a whole chicken give the richest broth; boneless breasts work if you want less fat.
- Chicken broth: The base of the dish; low-sodium lets you control the salt later.
- All-purpose flour: Used twice, once for the dumplings and once to thicken the broth.
- Milk: Makes the dumpling dough tender; whole milk gives the best texture.
- Butter: Adds richness to both the broth and the dumpling dough.
- Onion, celery, carrots: The classic aromatic base that flavors the broth as the chicken poaches.
- Black pepper: Cracker Barrel's version is noticeably peppery, so don't be shy here.
- Heavy cream (optional): A splash at the end rounds out the broth without making it heavy.
Check the recipe card below for exact amounts.
Ways to Change It Up
- Protein swap: Use rotisserie chicken to cut prep time nearly in half.
- Add vegetables: Stir in frozen peas or corn in the last 5 minutes for color and sweetness.
- Spice it up: Add a pinch of cayenne or a few shakes of hot sauce to the broth.
- Slow cooker version: Poach the chicken in the slow cooker on low for 6 hours, then finish the dumplings on the stovetop.
- Lighter version: Use low-fat milk in the dumplings and skim the broth before thickening.
How to Make Chicken and Dumplings
- Poach the chicken. Simmer chicken, broth, onion, celery, and carrots in a Dutch oven until the chicken is cooked through and pulls apart easily, about 30 minutes.
- Shred and strain. Remove the chicken, shred it with two forks, and strain the broth to remove the solids if you want a cleaner base.
- Make the dumpling dough. Mix flour, baking powder, salt, milk, and melted butter into a stiff dough, then roll it thin on a floured surface, about 1/8 inch thick.
- Cut and cook the dumplings. Slice the dough into strips, drop them into the simmering broth one at a time, and cook until they float and turn slightly translucent at the edges, about 10 minutes.
- Combine and thicken. Stir the shredded chicken back in, whisk in a little extra flour mixed with water if the broth needs body, and simmer until it coats the back of a spoon.
- Season and serve. Finish with black pepper, salt to taste, and the optional splash of cream before ladling into bowls.
Pro Tips from Our Kitchen
- Roll the dumplings thin. Thick dumplings turn gummy in the center; aim for 1/8 inch so they cook evenly.
- Don't skip resting the dough. Letting it sit for 10 minutes makes it easier to roll without tearing.
- Add dumplings one at a time. Dropping them all in at once causes them to stick together in clumps.
- Taste before serving. The broth needs more salt and pepper than you'd expect, since the dumplings absorb a lot of seasoning.
- Keep the simmer gentle. A hard boil breaks the dumplings apart instead of letting them firm up.
What to Serve With It
This dinner pairs well with something warm and bready on the side, like the Olive Garden Breadsticks Recipe or the Copycat Red Lobster Biscuits with Garlic Butter Brush. A simple green salad or steamed green beans balances the richness, and for dessert, the Homemade Monkey Bread with Gooey Cinnamon Sugar Pull-Apart Bites keeps the comfort food theme going.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Freezing isn't ideal since the dumplings turn mushy when thawed, but if you must, freeze for up to 2 months and thaw overnight in the fridge. Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of broth or water if it's thickened too much.
Chicken and Dumplings FAQ
Can I use canned biscuit dough instead of rolling my own?
You can, but it won't match the flat, chewy texture of the original Cracker Barrel style. Canned biscuits puff up and make a fluffier, bread-like dumpling.
Can I make this ahead of time?
Yes, cook the chicken and broth a day ahead and refrigerate. Make and cook the dumplings fresh right before serving for the best texture.
Do I need a Dutch oven?
Any large, heavy pot with a lid works fine. Just make sure it's big enough to hold the chicken, broth, and dumplings without crowding.
Cracker Barrel Chicken and Dumplings Copycat
Ingredients
Method
- Poach the chicken: Place the chicken, broth, onion, celery, and carrots in a large Dutch oven. Bring to a simmer and cook until the chicken is tender and pulls apart easily, about 30 minutes.
- Shred the chicken: Remove the chicken from the pot and let it cool slightly, then shred it into bite-sized pieces with two forks. Keep the broth simmering on low.
- Strain the broth: Pour the broth through a strainer into a bowl if you prefer a smoother base, discarding the vegetables and bones. Return the strained broth to the pot.
- Mix the dumpling dough: In a bowl, combine 2 cups flour, baking powder, and 1/2 teaspoon salt. Stir in the melted butter and milk until a stiff dough forms.
- Rest the dough: Let the dough rest for 10 minutes on a lightly floured surface. This makes it easier to roll out without tearing.
- Roll the dumplings: Roll the dough out to about 1/8 inch thickness, dusting with flour as needed to prevent sticking. Cut into strips roughly 1 inch wide and 3 inches long.
- Cook the dumplings: Bring the broth back to a gentle simmer and drop the dumpling strips in one at a time, stirring occasionally. Cook until they float and turn slightly translucent at the edges, about 10 minutes.
- Return the chicken: Stir the shredded chicken back into the pot and let everything simmer together for 5 minutes so the flavors combine.
- Thicken the broth: If the broth is thin, whisk the remaining 1/2 cup flour with a little cold water into a smooth slurry and stir it in. Simmer for 3 to 5 minutes until the broth coats the back of a spoon.
- Season and finish: Stir in the black pepper, remaining salt, and the optional heavy cream. Taste and adjust seasoning before serving.
- Serve warm: Ladle the chicken and dumplings into bowls while hot, making sure each bowl gets plenty of broth and dumplings.
More Recipes You'll Love
- Dump and Bake Chicken Rice Casserole, No Stirring Needed: another easy chicken dinner with minimal dishes.
- Panera Copycat Broccoli Cheddar Soup: a creamy soup that pairs well with the same breadsticks or biscuits.
- Best Ever High Protein Chicken Salad: a lighter way to use leftover shredded chicken.
- Copycat KFC Famous Bowls: another comfort food bowl built around tender chicken.
