This Copycat Cracker Barrel Chicken and Dumplings recipe recreates the comforting restaurant favorite with tender chicken, seasoned broth, and thin, rolled dumplings. It makes 6 servings and takes about 25–30 minutes to prepare, 45–60 minutes to cook, and approximately 1 hour 15 minutes total.
Unlike fluffy drop dumplings, this Southern-style version uses flat dumpling strips that simmer directly in the broth until tender. The finished dish has a lightly thickened savory gravy-soup texture, with no carrots, peas, or cream to distract from the chicken and dumplings.
Jump to RecipeWhy You’ll Love This Recipe
There is something especially satisfying about a bowl of chicken and dumplings made from scratch. The broth is simple but deeply comforting, the chicken is tender, and the thin dumplings become soft without turning into oversized biscuits.
This copycat recipe focuses on the qualities that make the Cracker Barrel version so recognizable: rolled flat dumplings, plenty of seasoned chicken broth, and a lightly thickened finish. It deliberately leaves out carrots, peas, and cream so the classic chicken-and-dumpling flavor stays front and center.
It is also a practical dinner for a family or small gathering. A large pot produces 6 servings, and most of the work involves preparing the dough while the chicken simmers.
If you enjoy restaurant-style chicken dinners, you may also like this sweet-and-spicy Panda Express chicken copycat for a completely different flavor profile.
Ingredients You’ll Need
The ingredient list is intentionally short, so the quality and timing of each component matter. Use low-sodium broth when possible because the dumplings absorb the cooking liquid, and you will want room to adjust the seasoning at the end.
- Chicken: Use 2 pounds of boneless, skinless chicken breasts or thighs. Thighs offer richer flavor and especially tender meat, while breasts provide a leaner result.
- Broth: Eight cups of low-sodium chicken broth or stock create the cooking liquid and the base of the finished dish.
- Seasoning: Start with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, then taste again after the dumplings have cooked.
- Dumpling dough: Combine 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon kosher salt, 3 tablespoons cold unsalted butter or vegetable shortening, and 3/4 cup whole milk.
- Optional aromatics: Add 1/2 small yellow onion, 1 celery stalk, and 1 bay leaf if you want a more aromatic broth. Strain them out before adding the dumplings.
Shortening gives the dumplings a slightly more traditional tender texture, while cold butter adds a mild, pleasant richness. Either choice works well, so use what you have available.
For another comforting chicken dinner, try this chicken and potato casserole when you want a hearty baked meal.
How to Make It Step-by-Step
Step 1: Add the chicken, broth, salt, pepper, and optional onion, celery, or bay leaf to a large pot. Bring everything to a gentle boil, then reduce the heat and simmer for approximately 20–25 minutes, until the thickest piece of chicken is cooked through.
Step 2: Carefully remove the chicken from the pot and let it cool slightly so it is easier to handle. Strain the broth if you used the optional vegetables or bay leaf, then shred or chop the chicken into bite-size pieces and set it aside.
Step 3: While the chicken cools, prepare the dough. Whisk the flour, baking powder, and salt in a bowl, cut in the cold butter or shortening until the mixture resembles coarse crumbs, and stir in the milk just until a soft dough forms.
Step 4: Turn the dough onto a lightly floured surface and knead only until it comes together. Roll it to about 1/8-inch thickness, then cut it into strips or small squares approximately 1 x 2 inches.
Step 5: Arrange the cut dumplings on a lightly floured surface and let them rest for 10–15 minutes. This brief rest helps the pieces hold their shape when they enter the hot broth.
Step 6: Bring the strained broth back to a gentle simmer and add the dumplings a few at a time. Stir carefully after each addition so the pieces do not stick together, but avoid aggressive stirring that could tear them.
Step 7: Cover the pot and simmer the dumplings for 15–20 minutes, stirring occasionally. Keep the heat low because a vigorous boil can break up the dumplings and make them gummy.
Step 8: Return the shredded chicken to the pot and simmer for 3–5 minutes. Taste the broth and adjust the salt and pepper before ladling the chicken and dumplings into warm bowls.
Pro Tips for Tender Flat Dumplings
The most important technique is to avoid overworking the dough. Once the milk is incorporated, stop mixing; excessive kneading develops the flour and can make the finished dumplings tough.
Roll the dough thin, close to 1/8 inch. Thicker pieces take longer to cook and can create a heavy bite, while thin strips deliver the soft, silky texture associated with the restaurant-style dish.
- Use cold fat: Cold butter or shortening cuts into the flour more cleanly and helps create tender dumplings.
- Rest the cut pieces: A 10–15 minute rest gives the dough a chance to settle before simmering.
- Add dumplings gradually: Dropping them in a few at a time prevents clumping.
- Maintain a gentle simmer: The broth should bubble softly, not boil forcefully.
- Season at the end: Dumplings absorb broth and salt as they cook, so the final adjustment should happen after they are tender.
For a crispier chicken dinner on another night, pair this recipe with our chicken schnitzel recipe. It uses a very different cooking method but makes another satisfying family meal.
Serving Suggestions and Variations
Serve this dish in wide, shallow bowls so each portion includes plenty of chicken, dumplings, and broth. A small sprinkle of chopped parsley is optional, but the traditional presentation is intentionally simple.
For the closest Cracker Barrel-style result, resist the urge to add cream, carrots, or peas. The broth should remain lighter than a thick cream sauce, with just enough starch from the dumplings to give it a gentle gravy-like body.
Chicken thighs can replace breasts without changing the quantity or cooking method. They bring a richer flavor and softer texture, while chicken breasts are a good choice if you prefer leaner meat.
If you are planning a cold meal or potluck menu, this chicken club pasta salad is a refreshing companion to keep in mind.
Storage and Reheating
Cool leftovers promptly and store them in an airtight container in the refrigerator. The dumplings will continue absorbing broth as they sit, so the next-day texture may be thicker and softer than when freshly served.
Reheat gently in a saucepan over low to medium-low heat, stirring carefully until the chicken and broth are hot. If the mixture has thickened more than you prefer, add a small amount of chicken broth while warming.
Avoid a vigorous boil during reheating because the dumplings can break apart. Warm only the portion you plan to eat for the best texture.
For another chicken option featuring a bright savory sauce, take a look at these Honey Dijon garlic chicken breasts.
Copycat Cracker Barrel Chicken and Dumplings
Ingredients
Method
- Place the chicken, broth, kosher salt, black pepper, and any optional onion, celery, or bay leaf in a large pot. Bring the liquid to a gentle boil, reduce the heat, and simmer for approximately 20–25 minutes, or until the chicken is cooked through.
- Transfer the cooked chicken to a plate and let it cool slightly. If you used vegetables or a bay leaf, strain the broth, then shred or chop the chicken and set it aside.
- Whisk the flour, baking powder, and kosher salt together in a mixing bowl. Cut in the cold butter or vegetable shortening until coarse crumbs form, then stir in the milk just until a soft dough comes together.
- Turn the dough onto a lightly floured surface and knead it very briefly. Roll it to about 1/8-inch thickness, cut it into strips or small squares approximately 1 x 2 inches, and let the pieces rest for 10–15 minutes.
- Bring the broth back to a gentle simmer. Add the dumplings a few at a time, stirring carefully between additions so they do not stick together, then cover and simmer for 15–20 minutes.
- Stir occasionally while the dumplings cook, keeping the pot at a gentle simmer rather than a hard boil. They are ready when tender and the broth has thickened slightly.
- Return the shredded chicken to the pot and simmer for 3–5 minutes so it warms through and absorbs some of the seasoned broth. Taste and adjust the salt and black pepper before serving.
Notes
Final Thoughts
This Copycat Cracker Barrel Chicken and Dumplings recipe proves that a short ingredient list can create an exceptionally comforting dinner. Tender chicken, a seasoned broth, and thin homemade dumplings come together in one pot with the familiar flavor and texture many people love.
Keep the dough soft, roll it thin, rest the pieces briefly, and simmer everything gently. Once you taste the finished bowl, you will understand why this classic remains such a beloved Southern comfort food.