The Best Cracker Barrel Chicken and Dumplings Recipe – Easy

There’s something about a bowl of Cracker Barrel chicken and dumplings that instantly transports you back to simpler times, when comfort food meant everything. The creamy broth, tender chicken, and those pillowy dumplings have a way of warming both body and soul on any day of the week.

This copycat recipe recreates that beloved restaurant dish right in your own kitchen, and it tastes just as good as the original. You get rich, savory broth, shredded chicken that falls apart on your fork, and homemade dumplings that are soft enough to melt in your mouth.

The beauty of this recipe lies in its simplicity and how quickly it comes together. Once you master the technique, you’ll find yourself making it again and again for family dinners and lazy weekends.

Why You’ll Love This Recipe

This dish delivers restaurant-quality results without the restaurant price tag or wait time. The combination of familiar flavors and comforting textures makes it an instant crowd-pleaser that works for weeknight dinners and special occasions alike.

• Tastes nearly identical to the Cracker Barrel version everyone craves
• Comes together in under an hour from start to finish
• Uses simple, pantry-friendly ingredients you probably already have
• Makes enough to feed a family with potential leftovers
• Freezes beautifully for quick future meals

My Experience Making This Recipe

The first time I made this at home, I was honestly skeptical that I could match the restaurant version. Within ten minutes of the dumplings hitting the simmering broth, my kitchen smelled exactly like the Cracker Barrel down the street, and I knew I was onto something special.

My kids fought over the last dumpling, and my partner asked when I’d be making it again before even finishing his bowl. That’s when I realized I’d cracked the code on this beloved comfort classic.

The trick is not over-mixing the dumpling dough and keeping the broth at a gentle simmer rather than a rolling boil. These small details make the difference between dumplings that stay tender and ones that turn tough and chewy.

Recipe Overview

• Recipe Name: Cracker Barrel Chicken and Dumplings
• Servings: 6 to 8
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Course: Main Dish
• Cuisine: American Comfort Food
• Calories per Serving: 380

Equipment You Will Need

• Large Dutch oven or heavy-bottomed pot
• Medium mixing bowl
• Small mixing bowl
• Wooden spoon or whisk
• Measuring cups and spoons
• Knife and cutting board
• Meat shredder or two forks
• Ladle
• Slotted spoon

Ingredients for Cracker Barrel Chicken and Dumplings

For the Broth

• 4 cups low-sodium chicken broth
• 3 cups water
• 3 boneless, skinless chicken breasts (about 1.5 pounds total)
• 1 medium yellow onion, quartered
• 3 carrots, cut into 1-inch pieces
• 3 celery stalks, cut into 1-inch pieces
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley

For the Dumplings

• 1.5 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup whole milk
• 2 tablespoons unsalted butter, melted
• 1 egg

Ingredient Notes and Substitutions

• Chicken Breasts: They provide lean protein and mild flavor that absorbs the broth beautifully. You can substitute rotisserie chicken if pressed for time, using about 3 cups shredded meat and skipping the simmering step.
• Chicken Broth: Low-sodium broth lets you control the salt level and prevents the dish from becoming overly salty. Store-bought broth works perfectly, or use homemade stock for deeper flavor.
• Butter: It creates a rich, velvety broth when combined with flour as a roux. You can use olive oil or coconut oil, though the flavor profile will shift slightly.
• All-Purpose Flour: It thickens the broth and gives dumplings their tender structure. For gluten-free versions, use a 1-to-1 gluten-free flour blend in both the broth and dumplings.
• Milk: It keeps the dumpling dough moist and tender. Heavy cream or half-and-half will make them richer, or use buttermilk for a subtle tang.

How to Make Cracker Barrel Chicken and Dumplings

Step 1: Prepare the Broth Base

Pour the chicken broth and water into your large Dutch oven and bring it to a gentle boil over medium-high heat. Add the quartered onion, carrot pieces, and celery, then place the chicken breasts into the liquid and reduce the heat to medium.

Simmering the chicken this way infuses the broth with vegetable flavor while cooking the chicken gently and evenly. Let this simmer for about 15 minutes until the chicken is cooked through.

Step 2: Remove and Shred the Chicken

Using a slotted spoon, carefully lift the chicken breasts out of the broth and place them on a cutting board to cool slightly. Once cool enough to handle, shred the chicken into bite-sized pieces using two forks or a meat shredder.

Shredding the chicken while it’s still warm makes the process easier and prevents it from drying out. Set the shredded chicken aside in a clean bowl.

Step 3: Strain the Vegetables

Pour the broth through a fine-mesh strainer into a large bowl or measuring cup, discarding the cooked vegetables. You should have approximately 7 cups of flavorful broth remaining, which becomes the base of your soup.

Straining removes the softened vegetables and any impurities, leaving you with a clear, clean broth that looks as good as it tastes.

Step 4: Create the Roux

Return the empty Dutch oven to medium heat and add the four tablespoons of butter, allowing it to melt completely. Sprinkle the flour over the melted butter and whisk continuously for about 1 to 2 minutes until it becomes a smooth paste.

This roux thickens the broth and creates the creamy texture that defines this dish. The brief cooking time removes the raw flour taste without browning the roux.

Step 5: Build the Creamy Broth

Slowly pour the strained broth into the roux while whisking constantly to prevent lumps from forming. Keep whisking as you pour until all the broth combines smoothly with the roux, then add the salt, pepper, thyme, and parsley.

Whisking during the broth addition is crucial because it prevents clumping and creates a silky, uniform texture. Bring the broth back to a gentle simmer over medium heat.

Step 6: Prepare the Dumpling Dough

While the broth simmers, combine the flour, salt, and pepper in a medium mixing bowl. In a small bowl, whisk together the milk, melted butter, and egg until well combined.

Keeping the wet and dry ingredients separate until the last moment prevents overmixing, which would toughen the dumplings. Overmixing develops gluten, resulting in dense rather than fluffy dumplings.

Step 7: Mix and Rest the Dumplings

Pour the wet ingredients into the dry ingredients and stir with a wooden spoon just until a shaggy dough forms. Do not overmix; the dough should be slightly lumpy and rough-textured, not smooth and polished.

Let the dough rest for about 5 minutes while the broth continues simmering gently. This resting period allows the flour to fully hydrate without additional mixing.

Step 8: Drop the Dumplings

Using a small spoon or cookie scoop, drop rounded spoonfuls of dumpling dough directly into the simmering broth, spacing them apart slightly. Work in batches if needed to avoid overcrowding the pot.

Dropping the dumplings into gently simmering liquid ensures they cook evenly and stay tender. Overcrowding lowers the broth temperature and prevents proper cooking.

Step 9: Simmer the Dumplings

Once all dumplings are in the pot, let them simmer for about 10 to 12 minutes until they rise to the surface and look slightly puffy. Return the shredded chicken to the pot and stir gently to combine.

The dumplings floating to the surface signals they’ve cooked through and absorbed enough broth to become light and tender. Gentle stirring prevents them from breaking apart.

Step 10: Taste and Adjust Seasoning

Ladle a small amount of broth into a spoon and taste it carefully, checking the salt and pepper levels. Add more seasoning if needed, stirring well to distribute it evenly throughout the pot.

Tasting before serving ensures the dish has the flavor intensity you want. Remember that the longer the soup sits, the more the seasonings meld together.

Pro Tip: Keep your broth at a bare simmer, not a rolling boil, once the dumplings go in. A gentle simmer keeps them from toughening and breaking apart into the broth.

Tips for the Best Cracker Barrel Chicken and Dumplings

• Use fresh herbs if you have them on hand, as they deliver brighter, more complex flavor than dried herbs. Add fresh thyme and parsley near the end of cooking so they don’t lose their delicate taste.
• Don’t skip the resting period for the dumpling dough, as it allows the flour to absorb moisture and keeps the dumplings tender. Even five minutes makes a noticeable difference in texture.
• If your broth looks too thin after adding the dumplings, let it simmer uncovered for a few extra minutes to allow some evaporation. The starches from the dumplings will also thicken the broth slightly as they cook.
• Make the dumpling dough right before you plan to drop it into the broth, as it doesn’t hold well if left sitting too long. The texture changes and the dumplings become denser.
• Stir the pot gently after adding dumplings to prevent them from sticking to the bottom. Use a wooden spoon and move it slowly to avoid breaking the dumplings.
• Add extra vegetables like peas or green beans in the last few minutes of cooking if you want more nutrition and texture variety. They cook quickly and add brightness to the dish.

Common Mistakes to Avoid

• Overcooking the dumplings: Leaving them in the broth too long makes them soggy and fall apart. Set a timer for 10 to 12 minutes and check them at the lower end of that range.
• Making the broth too thick or too thin: Not enough roux creates watery soup, while too much flour makes it gravy-like and heavy. Use the 4 tablespoons of butter and 1/4 cup flour ratio as your guide.
• Mixing the dumpling dough too much: Overmixing develops gluten and creates tough, dense dumplings instead of fluffy ones. Stop mixing as soon as the dry ingredients disappear into the wet ingredients.
• Boiling the broth instead of simmering: A rolling boil breaks apart the dumplings and makes them tough. Keep the heat at medium so only small bubbles occasionally break the surface.
• Skipping the straining step: Leaving cooked vegetables in the broth creates a cloudy appearance and slightly gritty texture. Take the extra minute to strain for cleaner, more appealing results.

Serving Suggestions

Serve this chicken and dumplings piping hot in wide bowls with crusty bread or buttered dinner rolls on the side. A simple green salad or coleslaw provides a refreshing contrast to the rich, creamy broth.

• Pair with buttered cornbread for a Southern-style meal
• Serve alongside a simple arugula salad with lemon vinaigrette
• Add a side of roasted vegetables like broccoli or green beans
• Offer oyster crackers or saltines for crunching on top
• Complement with a crisp white wine like Sauvignon Blanc or Pinot Grigio

Variations to Try

• Herb Dumpling Version: Add one tablespoon of fresh chives, one teaspoon of fresh dill, and one tablespoon of fresh parsley to the dumpling dough for herbaceous flavor that pairs beautifully with the broth.
• Garlic Butter Dumplings: Stir one minced garlic clove and one-half teaspoon of garlic powder into the melted butter before combining with the dumpling mixture for deeper, more savory flavor.
• Vegetable-Loaded Version: Add diced bell peppers, peas, corn, and mushrooms to the broth along with the shredded chicken for more nutrition and texture contrast.
• Creamy Version: Replace one cup of chicken broth with heavy cream or half-and-half for a richer, indulgent broth that coats the back of a spoon.
• Spiced Version: Add one-quarter teaspoon of cayenne pepper, one-half teaspoon of smoked paprika, and one-quarter teaspoon of garlic powder to the broth for subtle heat and complexity.

Dietary Adaptations

• Gluten-Free: Substitute a 1-to-1 gluten-free flour blend for the all-purpose flour in both the broth and dumplings, though the dumplings may be slightly less fluffy.
• Dairy-Free: Replace butter with olive oil, use chicken broth instead of water, and substitute unsweetened almond milk or oat milk for the regular milk in the dumplings.
• Vegan/Vegetarian: Use vegetable broth instead of chicken broth, replace chicken with large diced mushrooms or chickpeas, and use aquafaba or a flax egg instead of regular eggs in the dumpling dough.
• Low-Carb/Keto: Use almond flour or coconut flour for dumplings (using less liquid as these absorb differently), reduce the amount of dumplings, and increase the shredded chicken and added vegetables.

Storage and Reheating

Refrigerator

Let the chicken and dumplings cool to room temperature, then transfer it to an airtight container and refrigerate for up to 4 days. The dumplings will soften slightly as they sit in the broth, but the flavor actually improves as the ingredients meld.

• Store in airtight containers to prevent the broth from absorbing refrigerator odors
• Keep the dumplings submerged in broth to prevent them from drying out

Freezer

Cool the dish completely, then transfer it to freezer-safe containers, leaving one-half inch of headspace for expansion. It freezes beautifully for up to 3 months.

• Use flat, stackable containers to save freezer space
• Label containers with the date so you remember when you made it

Reheating

Thaw frozen chicken and dumplings in the refrigerator overnight, then reheat it gently on the stovetop over medium heat, stirring occasionally until it reaches your desired temperature. You can also reheat directly from frozen by adding 10 to 15 minutes to the cooking time.

• Heat gently to prevent dumplings from breaking apart
• Add a splash of broth if the mixture seems too thick after storing
• Avoid microwaving, as it can toughen the dumplings

Nutrition Information

These values are approximate and calculated based on standard ingredients. Individual nutritional content may vary depending on specific brands and preparation methods used.

Frequently Asked Questions

Can I use bone-in chicken instead of boneless breasts?

Yes, bone-in chicken thighs or breasts work wonderfully and add extra flavor to the broth. You’ll need to simmer them for about 20 to 25 minutes until fully cooked, then shred the meat after removing the bones.

Can I make the dumplings ahead of time?

The dumpling dough should be made fresh right before cooking, as it doesn’t hold well when mixed. However, you can prep all your ingredients ahead and have them measured and ready to combine when you start cooking.

Why are my dumplings turning out tough and heavy?

Overmixing the dumpling dough is the most common culprit, as it activates the gluten and creates density. Stop mixing as soon as the dry ingredients disappear, and avoid stirring the pot vigorously once the dumplings cook.

Can I double this recipe?

Absolutely, doubling the recipe works perfectly and freezes well for future meals. Just use a larger pot and increase the simmering time for the vegetables and chicken slightly.

What’s the difference between this and chicken and dumplings with biscuits?

This recipe makes soft, noodle-like dumplings that simmer in the broth, while chicken and biscuits recipes typically use fluffy biscuits baked on top or served on the side. Both are delicious in their own way, offering different textures and presentation styles.

How can I make the broth richer and more flavorful?

Use homemade chicken stock instead of store-bought broth, add a splash of heavy cream at the end, or increase the amount of dried herbs. You can also add one teaspoon of chicken bouillon powder for extra depth.

Final Thoughts

This Cracker Barrel chicken and dumplings recipe proves that restaurant favorites don’t stay locked away in their kitchens. With simple ingredients and straightforward techniques, you create a dish that tastes like a favorite memory in a bowl.

Give this recipe a try this week, and I promise your family will ask for seconds and request it again soon. There’s real magic in food that comforts while it nourishes, and this dish delivers both in every single spoonful.

Explore More Comfort Food Recipes

If you loved this recipe, explore more beloved comfort classics on our site that bring warmth and satisfaction to your dinner table.

Try our chicken cutlet recipe for another delicious way to cook chicken that your whole family will enjoy.

Cracker Barrel Chicken and Dumplings

This copycat recipe recreates the classic Cracker Barrel chicken and dumplings with rich savory broth, tender shredded chicken, and fluffy homemade dumplings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Main Dish

Cuisine: American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

For the Broth

• 4 cups low-sodium chicken broth
• 3 cups water
• 3 boneless skinless chicken breasts (about 1.5 pounds total)
• 1 medium yellow onion quartered
• 3 carrots cut into 1-inch pieces
• 3 celery stalks cut into 1-inch pieces
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley

For the Dumplings

• 1.5 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup whole milk
• 2 tablespoons unsalted butter melted
• 1 egg

Equipment

• Large Dutch oven or heavy-bottomed pot
• Medium mixing bowl
• Small mixing bowl
• Wooden spoon or whisk
• Measuring cups and spoons
• Knife and cutting board
• Meat shredder or two forks
• Ladle
• slotted spoon

Method

 

1. Pour the chicken broth and water into a large Dutch oven and bring to a gentle boil over medium-high heat.
2. Add the quartered onion, carrot pieces, celery and chicken breasts, then reduce heat to medium and simmer for 15 minutes until the chicken is cooked through.
3. Use a slotted spoon to remove the chicken and cool slightly, then shred into bite-sized pieces and set aside.
4. Strain the broth through a fine-mesh strainer into a bowl, discarding the vegetables, and return the clear broth to the Dutch oven.
5. Melt the butter in the Dutch oven over medium heat, whisk in the flour and cook for 1–2 minutes to form a roux.
6. Slowly whisk the strained broth into the roux until smooth, then add salt, pepper, thyme, and parsley, and bring to a gentle simmer.
7. In a medium bowl combine flour, salt, and pepper; in a small bowl whisk milk, melted butter, and egg.
8. Pour the wet ingredients into the dry ingredients and stir just until a shaggy dough forms; let rest for 5 minutes.
9. Drop rounded spoonfuls of dumpling dough into the simmering broth, spacing them apart, and simmer for 10–12 minutes until they rise and puff slightly.
10. Return the shredded chicken to the pot, stir gently, taste and adjust seasoning, then serve hot.

Notes

This dish freezes well for up to 3 months and reheats gently on the stovetop. Keep dumplings submerged to prevent drying out.