Cracker Barrel Chicken And Dumplings Copycat Recipe

Cracker Barrel-style chicken and dumplings is a comforting dish with tender chicken, soft flat dumplings, and a creamy savory broth. This Cracker Barrel chicken and dumplings copycat recipe gives beginners a practical homemade version with simple pantry ingredients.

The recipe is easier when you prepare the dumpling dough while the chicken cooks. The dumplings are rolled and cut into strips rather than dropped by spoonfuls, which creates a flatter, noodle-like texture.

Cracker Barrel Chicken and Dumplings Copycat Recipe

This is an independent copycat-style recipe, not an official restaurant formula. The goal is to recreate the familiar combination of tender chicken, soft flat dumplings, and thickened chicken broth.

Boneless chicken breasts are convenient, but thighs also work and stay especially juicy. If using a mix, cook until the thickest pieces reach 165°F.

Keep the dumpling dough soft. Too much flour makes the finished strips tough.

Ingredients for the Chicken

1 1/2 pounds boneless, skinless chicken breasts or thighs
6 cups low-sodium chicken broth
1 small onion, quartered
1 celery stalk, cut into large pieces
1 carrot, cut into large pieces
1/2 teaspoon black pepper
Salt to taste

Ingredients for the Dumplings

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons cold butter, cut into small pieces
3/4 cup milk

Baking powder gives the dumplings a little tenderness without making them fluffy like biscuits.

Cook the Chicken

Add the chicken, broth, onion, celery, carrot, and black pepper to a large pot.
Bring to a gentle boil, then reduce to a simmer.
Cook until the chicken reaches 165°F and is tender, about 15 to 20 minutes depending on thickness.
Transfer the chicken to a plate and let it cool slightly.
Strain the broth and return it to the pot.

Shred or chop the cooked chicken into bite-size pieces and set it aside.

Make the Dumpling Dough

Whisk the flour, baking powder, and salt in a large bowl.

Cut the cold butter into the flour with a pastry cutter or your fingertips until the mixture looks crumbly.

Add the milk and stir just until a soft dough forms.

Do not knead heavily. Overworking develops gluten and makes the dumplings tough.

Roll and Cut the Dumplings

Turn the dough onto a lightly floured surface and roll it to about 1/8 inch thick.

Cut into strips roughly 1 inch wide and 2 to 3 inches long.

Dust lightly with flour so the pieces do not stick together.

Cook the Dumplings

Bring the strained broth back to a gentle boil.

Add dumpling strips one at a time so they do not clump together.

Reduce to a steady simmer and cook for about 12 to 15 minutes, stirring gently every few minutes.

The dumplings should become tender and slightly thicken the broth as flour releases from their surface.

Add the Chicken Back

Return the shredded chicken to the pot once the dumplings are tender.

Simmer for another 2 to 3 minutes, just until the chicken is hot.

Taste and adjust with salt and black pepper.

How Thick Should the Broth Be?

The broth should be creamy-looking and lightly thickened from the dumpling flour, but still spoonable.

If it becomes too thick, add warm chicken broth a little at a time.

If it is too thin, simmer uncovered for several more minutes.

What to Serve With Chicken and Dumplings

Cracker Barrel hashbrown casserole copycat recipe
Green beans
Biscuits
Fried apples
Side salad
Roasted carrots

Because chicken and dumplings is rich and soft, a vegetable or crisp salad gives the meal useful contrast.

Easy Variations

For a richer broth, add 1/2 cup milk or cream near the end.

For more vegetables, add peas or finely diced carrots after the dumplings are nearly cooked.

Rotisserie chicken can be used as a shortcut. Simmer the broth with onion, celery, and carrot first, then add the cooked chicken near the end.

For extra herb flavor, add a small amount of thyme or parsley.

Common Mistakes to Avoid

Do not overwork the dumpling dough.

Avoid dropping all the dumpling strips into the pot at once.

Do not boil aggressively after adding the dumplings because they can break apart.

Finally, cook chicken to 165°F and avoid overcooking it during reheating.

Storage and Reheating

Cool leftovers promptly and refrigerate in a covered container. Use within 3 to 4 days.

Reheat gently on the stovetop over medium-low heat. Add extra broth if the dumplings have absorbed too much liquid.

Freezing is possible, but dumplings can become softer after thawing.

Browse our copycat recipes for more restaurant-inspired comfort foods, sides, and breakfast dishes.

FAQs: Cracker Barrel Chicken and Dumplings Copycat Recipe

Q. Is this the official Cracker Barrel chicken and dumplings recipe?

A. No. This is an independent copycat-style recipe designed to create similar chicken with flat dumplings and savory broth at home.

Q. Can I use rotisserie chicken?

A. Yes. Add it near the end so it heats without becoming dry.

Q. Why are my dumplings tough?

A. The dough was probably overmixed, overkneaded, or rolled too thick.

Q. Can I make the dish ahead?

A. Yes, but the dumplings absorb broth in storage. Add extra broth while reheating.

Conclusion

This Cracker Barrel chicken and dumplings copycat recipe gives beginners a clear way to make tender chicken, soft flat dumplings, and a lightly thickened savory broth. Gentle dough handling and steady simmering make the biggest difference.

Serve it with green beans, hashbrown casserole, or fried apples, then customize the broth with extra vegetables or herbs if desired.

Disclaimer: This homemade recipe is an independent copycat-style interpretation and is not an official Cracker Barrel recipe. Restaurant ingredients and preparation methods may differ. Handle raw poultry safely and cook chicken to a minimum internal temperature of 165°F.