Go Back

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
Cook Time 40 minutes
Total Time 55 minutes
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.