This copycat version brings the comfort of Cracker Barrel straight to your kitchen. The secret lies in the tender dumplings and rich, savory broth that define this classic dish.
With simple ingredients and a foolproof method, you’ll achieve restaurant-quality results at home. The dumplings cook right in the broth, soaking up flavor as they fluff up perfectly.
Ingredients for Cracker Barrel Dumpling Recipe for Chicken and Dumplings
Simple pantry staples plus fresh chicken create this beloved comfort dish with ease.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs 🍗 | 1 ½ lb | Boneless, skinless preferred |
| Chicken Breast 🍗 | 1 lb | Boneless, skinless, optional addition |
| All-Purpose Flour 🌾 | 2 cups | Plus extra for dusting |
| Baking Powder 🧂 | 1 tbsp | For fluffy dumplings |
| Salt 🧂 | 1 tsp | Divided between broth and dumplings |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Whole Milk 🥛 | ½ cup | For tender dumpling dough |
| Unsalted Butter 🧈 | 2 tbsp | For richness in broth |
| Onion 🧅 | 1 whole | Medium, finely diced |
| Carrots 🥕 | 2 whole | Peeled and sliced |
| Celery Stalks 🌿 | 2 whole | Diced for aromatic base |
| Garlic Cloves 🧄 | 3 cloves | Minced for depth of flavor |
| Dried Thyme 🍃 | 1 tsp | For savory broth depth |
| Bay Leaf 🍃 | 1 whole | For aromatic infusion |
The chicken is the foundation here. Thighs stay juicier than breasts in the long simmer, but a mix of both gives balanced texture. For the dumplings, White Lily flour (a Southern staple) yields the lightest results, but any all-purpose works. Costco’s rotisserie chicken can shortcut the process if you’re pressed for time—just shred and add at the end.
No fresh thyme? Dried at one-third the amount works fine. Short on carrots or celery? Use frozen mirepoix mix (saves chopping time). The milk in the dumplings can be swapped for buttermilk for extra tenderness. For a richer broth, bone-in chicken pieces add depth, though boneless is more convenient for serving.
Broth keeps well—store leftovers in the fridge for 3-4 days or freeze for 3 months. Dumplings absorb liquid as they sit, so add a splash of water or broth when reheating. Always remove the bay leaf before serving to avoid bitterness.
Why You’ll Love This Recipe
- One Pot Wonder: I love that everything cooks together in a single pot—just brown the chicken, then drop in the dumpling dough and let it work its magic.
- Melt-in-Your-Mouth Dumplings: The baking powder in the flour gives these dumplings that light, fluffy texture that soaks up the rich chicken broth perfectly.
- Feeds a Crowd: Honestly, this recipe stretches a pound of chicken thighs and breasts into a hearty meal that satisfies the whole family.
- Budget Friendly: Between us, it’s a solid way to turn affordable ingredients into a meal that tastes like a restaurant favorite.
Step-by-Step Instructions for Chicken and Dumplings
Master this restaurant-style method for tender dumplings and rich, flavorful chicken broth.
Step 1: Prepare the Chicken and Aromatic Base
In a large Dutch oven, melt the 2 tbsp unsalted butter over medium heat. Add the 1.5 lb chicken thighs and 1 lb chicken breast pieces. Sear until lightly golden brown on all sides, about 5-6 minutes total. Remove the chicken and set aside.
In the same pot, add the finely diced onion, sliced carrots, and diced celery stalks. Sauté for 5 minutes until the vegetables soften and the onion becomes translucent. Stir in the minced garlic cloves, 1 tsp dried thyme, and 1 whole bay leaf, cooking for 30 seconds until fragrant.
Step 2: Simmer the Broth and Shred the Chicken
Return the chicken to the pot and pour in the 6 cups chicken broth. Bring to a boil, then reduce heat to low. Season with ½ tsp salt and 0.5 tsp black pepper. Simmer uncovered for 20-25 minutes until the chicken is fully cooked and tender enough to shred easily.
Remove the chicken and shred it into bite-sized pieces using two forks. Discard the bay leaf. Return the shredded chicken to the broth and keep the mixture at a gentle simmer. Taste and adjust seasoning with the remaining ½ tsp salt if needed.
Step 3: Prepare the Dumpling Dough
In a medium bowl, whisk together the 2 cups all-purpose flour, 1 tbsp baking powder, and ¼ tsp salt. Create a well in the center and pour in the 0.5 cup whole milk. Stir with a fork just until the dough comes together—it should be thick but still slightly sticky. Avoid overmixing.
Let the dough rest for 5 minutes while the broth continues to simmer. This brief rest allows the baking powder to activate, ensuring light, fluffy dumplings rather than dense ones. Dust a clean surface with extra flour to prevent sticking during shaping.
Step 4: Cook the Dumplings in the Broth
Drop spoonfuls of dough (about 1 tbsp each) directly into the simmering broth. Use a spoon to gently nudge any dough off the measuring spoon—don’t worry about perfect shapes. Cover the pot tightly with a lid and cook for 15-18 minutes without lifting the lid.
The dumplings are done when they’ve doubled in size and a toothpick inserted into the center comes out clean. Resist the urge to peek during cooking—steam is essential for their rise. Once finished, let the dish rest for 5 minutes off heat to allow the broth to thicken slightly.
Serve hot, with each bowl containing a generous portion of dumplings, shredded chicken, and the rich, aromatic broth.
Pro Tips For Making Cracker Barrel Dumpling Recipe For Chicken And Dumplings
- Simmer, Don’t Boil: Keep the broth at a gentle simmer when cooking the dumplings—I learned this the hard way after watching mine turn gummy from a rolling boil.
- Use Thighs for Flavor: Swap in bone-in chicken thighs for half the breast meat; the extra fat makes the broth richer, and they stay juicy even after simmering.
- Rest the Dumpling Dough: Let the flour, baking powder, and liquid mixture sit for 5 minutes before shaping—this relaxes the gluten so your dumplings stay tender instead of tough.
- Drop, Don’t Stir: Spoon the dumpling dough directly onto the simmering broth and resist the urge to stir; disturbing them early breaks the delicate texture you want.
Best Sauces and Condiments for These Flavors
Spicy Options 🔥
If you love a little heat with your Cracker Barrel-style chicken and dumplings, try pairing it with Frank’s RedHot Sauce or Tabasco. These store-bought favorites add a tangy kick that cuts through the richness of the dish. For a homemade twist, whip up a quick spicy garlic sauce by blending minced garlic, cayenne pepper, and a splash of apple cider vinegar. It’s an easy way to customize the heat level to your taste!
Creamy and Rich
A velvety country gravy is a classic companion to chicken and dumplings, and it’s simple to make at home with butter, flour, and chicken broth. If you’re short on time, Cracker Barrel’s own sawmill gravy (available in stores) is a fantastic shortcut. For extra indulgence, stir in a spoonful of cream or sour cream for a richer finish.
Sweet and Tangy
Balance the savory flavors with a touch of sweetness. A drizzle of honey mustard or Sweet Baby Ray’s BBQ Sauce can add a delightful contrast. For a homemade option, mix honey with Dijon mustard and a pinch of cinnamon for a warm, tangy glaze. It’s a crowd-pleaser that works especially well if you’ve added veggies to your dumplings!
Pro tip: Always taste as you go—adjusting sauces to your preference ensures every bite is perfect! 💡
Nutrition Facts
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