CRACKER BARREL-STYLE CHICKEN & DUMPLINGS

15

Prep time 15 minutes

Cooking time 30 minutes

Total time 45 minutes

Servings 6 servings

CRACKER BARREL-STYLE CHICKEN & DUMPLINGS is my answer when dinner needs to feel like a warm hug. Maybe you had a long day or the weather turned gloomy, and you want something cozy that does not take fancy ingredients. This recipe is simple, creamy, and tastes like home. The dumplings are tender, the broth is rich, and the chicken practically melts. If you have an hour and a rolling pin, you can make this.

How to Make Copycat Cracker Barrel Chicken and Dumplings

When I crave that classic diner comfort, this is the pot I reach for. We are talking tender chicken simmered in a lightly creamy broth with soft, rolled dumplings that do not puff like biscuits. It is honest food, and it does not need much fuss to taste incredible. Here is exactly how I make CRACKER BARREL-STYLE CHICKEN & DUMPLINGS at home without stress.

The Story Behind This Recipe

I’ve spent years testing recipes for Cuts Food, and this CRACKER BARREL-STYLE CHICKEN & DUMPLINGS is a keeper: fast to prep with no weird tricks. CRACKER BARREL-STYLE CHICKEN & DUMPLINGS is my answer when dinner needs to feel like a warm hug. Maybe you had a long day or the weather…

Cuts Food

Ingredients

• 2 pounds chicken thighs or breasts, boneless and skinless
• 8 cups low sodium chicken broth, plus extra if needed
• 1 small onion, halved
• 1 celery stalk, halved (optional, for simmering)
• 2 tablespoons butter
• Salt and black pepper to taste
• 1 to 2 tablespoons heavy cream or half and half (optional for richer broth)
• For the dumplings: 2 cups all purpose flour, 1 teaspoon salt, 3 tablespoons cold butter or shortening, about 3/4 cup milk

Directions

1. Simmer the chicken: Add chicken, broth, onion, and celery to a large pot. Bring to a gentle simmer and cook until the chicken is tender, about 20 to 25 minutes. Skim foam if needed.
2. Shred and season: Remove chicken to a plate and shred into bite size pieces. Discard onion and celery. Stir butter into the broth and season with salt and pepper. Keep the broth at a low simmer.
3. Make the dumpling dough: In a bowl, whisk flour and salt. Cut in cold butter or shortening with your fingers or a fork until it looks like small pebbles. Stir in milk until a soft dough forms. It should be moist but not sticky.
4. Roll and cut: On a floured surface, roll the dough to about 1/8 inch thickness. Cut into 1 by 2 inch strips or small squares. Dust with a little flour so they do not stick.
5. Cook the dumplings: Bring broth to a gentle simmer, not a hard boil. Drop in dumplings one at a time, stirring softly so they do not clump. Simmer 12 to 15 minutes, stirring occasionally. The broth will thicken slightly as the flour releases.
6. Finish the pot: Stir in shredded chicken. Add a splash of cream if you like it richer. Taste and adjust salt and pepper. Let everything simmer 3 to 5 minutes so the flavors come together.
7. Serve warm: Ladle into bowls and enjoy that soft dumpling texture with savory chicken in a silky broth.

Flavor and texture tips

Keep the simmer gentle so the dumplings cook through without breaking apart. If the dough feels sticky, dust it with flour and let it rest for 10 minutes before rolling. For that signature Cracker Barrel vibe, keep the broth simple and light, not overloaded with veggies. A tiny splash of cream can add body, but do not overdo it. If you love homestyle chicken dinners, you might also like this cozy spin: Instant Pot homestyle chicken and veggies for low effort nights.

My teen asked for seconds, and that never happens with soup. The dumplings are soft but not mushy, and the broth tastes like something Grandma simmered all day.

That is the full walkthrough for CRACKER BARREL-STYLE CHICKEN & DUMPLINGS. Simple techniques and a gentle simmer make all the difference.

How Do You Know When Dumplings are Done?

Great question, because undercooked dumplings can taste gummy and nobody wants that. You are aiming for dumplings that are tender all the way through with a slight chew on the edges. Here is how I check doneness without overthinking it while keeping that signature CRACKER BARREL-STYLE CHICKEN & DUMPLINGS texture:

• Time: 12 to 15 minutes at a steady simmer is the sweet spot for rolled dumplings cut about 1 by 2 inches.
• Bite test: Cut one open. The center should look set and not paste like. Edges should be smooth, not frayed.
• Broth behavior: You will notice the broth thickens slightly. Dumplings will look plump and a bit glossy on top.

If you have ever made noodle soups, this check will feel familiar. The approach is like testing pasta for al dente, just gentler. For more warm bowl inspiration on chilly nights, my readers love this soothing ginger garlic chicken noodle soup when they are under the weather.

Can You Freeze Chicken and Dumplings?

You can, but there is a trick to keep the texture dreamy. Dumplings keep soaking up broth as they chill, so if you freeze everything together, you might end up with a thicker, starchy pot later. Here is what works best for me with CRACKER BARREL-STYLE CHICKEN & DUMPLINGS:

Best method: Cook the chicken and broth fully, then slightly undercook the dumplings by 1 to 2 minutes. Cool completely. Freeze in a flat layer in freezer bags or in airtight containers. Thaw in the fridge overnight. Reheat slowly on low heat with a splash of broth or water to loosen. This keeps the dumplings from breaking apart.

Alternate method: Freeze the base (just the chicken and broth), then make fresh dumplings when you reheat. This gives you the most consistent texture with very little extra work. If freezer friendly meals are your thing, check out the creamy comforts of crockpot angel chicken which holds up beautifully after freezing.

One more note. Dairy can separate a bit in the freezer, so if you plan to freeze, skip the cream and add it when reheating. That keeps the broth velvety and smooth.

Can I Use Pre-Cooked Chicken with These Dumplings?

Absolutely. Using rotisserie chicken or leftover roasted chicken makes this weeknight friendly, and the flavor is still classic. Here is how to work it in without drying the meat out:

Add the pre cooked chicken during the last 3 to 5 minutes of simmering, just long enough to warm through. Do not boil it hard. If the broth tasted flat before, add a pinch of salt and a small pat of butter to lift it. You can even simmer the broth with the onion and celery to build flavor, then strain them out and proceed with dumplings and your leftover chicken. If you are into easy shortcuts, you might like this one pot dinner too: one pot gnocchi chicken pot pie which nails that cozy vibe without much prep.

One more tip. Try shredding the chicken into bite size chunks, not tiny threads. Chunks hold their moisture better and make every spoonful feel hearty, the way CRACKER BARREL-STYLE CHICKEN & DUMPLINGS should.

Cracker Barrel Chicken and Dumplings vs Biscuits?

People ask this a lot, and it comes down to texture and thickness. Rolled dumplings are thin and tender with a soft chew. They simmer in the broth and soak up flavor without puffing much. Biscuits, even drop style, are fluffier and more bread like, and they can thicken the pot more as they steam on top. If you love that pillowy bite, biscuits are great, but if you want that classic slippery, tender dumpling like in CRACKER BARREL-STYLE CHICKEN & DUMPLINGS, rolled is the way to go.

If biscuits are your love language, try this cozy chicken pot pie with biscuit topping next. It is bubbling, cheesy, and perfect for using up leftover chicken. Either path is delicious. It just depends on your mood.

Common Questions

Q: Can I make the dough ahead?
A: Yes. Wrap the dough tightly and chill for up to 24 hours. Let it sit at room temp for 10 minutes before rolling so it does not crack.

Q: My dumplings fell apart. What happened?
A: Likely a rolling issue or too hard a boil. Roll to about 1/8 inch, dust lightly with flour, and keep the pot at a gentle simmer, not a full boil.

Q: How can I add veggies without changing the classic style?
A: Keep it minimal. A few peas or finely diced carrots added at the end work, but traditionally the broth is simple. If you want a veggie forward bowl, try this creamy favorite: chicken corn chowder.

Q: Can I use stock cubes instead of broth?
A: You can, but go easy on the salt. Taste as you go. A knob of butter and a splash of cream can round out the flavor if it tastes too sharp.

Q: What sides go well with it?
A: A crisp salad or simple green beans. If you want a fun chicken twist on another night, my family loves these playful chicken and waffle tacos for something different.

Ready to Spoon Up Comfort Tonight?

You now have everything you need to make CRACKER BARREL-STYLE CHICKEN & DUMPLINGS that taste like a hug in a bowl. Keep the simmer gentle, roll the dumplings thin, and season the broth to your liking. If you want to see other takes on this classic, I like how this copycat recipe walkthrough explains the basics, and this dish from Kitchen Trials shows how simple ingredients can taste amazing.

Give it a try tonight, and do not be surprised when the pot gets scraped clean. Save this for your next cozy craving and share with a friend who needs a little comfort.