Cracker Barrel Homemade Chicken & Dumplings Recipe

Save this recipe on:

There’s something deeply comforting about a bowl of Cracker Barrel Chicken & Dumplings. With tender chunks of chicken nestled in soft, pillowy dumplings, all swimming in a thick, savory broth, this dish channels the essence of old-fashioned Southern cooking. It’s hearty and warm—the kind of meal that wraps you up like your grandmother’s hug.

Whether you’re longing for a taste of nostalgia or simply craving a filling dinner that soothes the soul, this homemade version captures the flavor and charm of the restaurant favorite, right from your own kitchen. It’s straightforward, no-fuss, and perfect for a chilly evening or a family-style comfort meal.

---

Ingredients for this Cracker Barrel Chicken & Dumplings Recipe

For the Chicken:

• 4 cups chicken broth
• 1 1/2 lbs boneless skinless chicken breasts
• Salt and pepper to taste

For the Dumplings:

• 2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup cold butter (cut into small cubes)
• 3/4 cup whole milk

To Finish the Dish:

• Extra salt & black pepper to taste
• Fresh thyme (optional, for garnish)

---

Step 1: Cook the Chicken

In a large pot or Dutch oven, bring the chicken broth to a simmer. Add in the chicken breasts and season with salt and pepper. Let the chicken cook until it’s tender and fully cooked through, about 20 minutes. Once done, remove the chicken, shred it using two forks, and set aside. Keep the broth simmering.

Step 2: Make the Dumpling Dough

While the chicken is cooking, prepare the dumplings. In a large bowl, combine the flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in the milk gradually, just until a dough forms.

Step 3: Roll and Cut Dumplings

Lightly flour a clean surface and roll out the dough to about 1/8-inch thickness. Cut the dough into strips roughly 1 inch wide and 2 inches long. Don’t worry about perfect shapes—a rustic look is part of the charm.

Step 4: Cook the Dumplings

Bring the broth back to a gentle boil. Drop in the dumplings one at a time to prevent sticking. Stir gently and simmer for 15-20 minutes until the dumplings are tender and slightly thickened from the flour.

Step 5: Add Chicken Back In

Return the shredded chicken to the pot. Let everything cook together for another 5 minutes. Taste and adjust seasoning with more salt and pepper as needed.

Step 6: Serve and Garnish

Ladle the hot chicken and dumplings into bowls. Optionally, sprinkle with fresh thyme and a bit of cracked black pepper. Serve immediately while hot and comforting.

---

Frequently Asked Questions

What kind of chicken is best for this recipe?

Boneless, skinless chicken breasts are traditional, but chicken thighs work great too and add more flavor.

Can I use store-bought dumplings?

Yes, refrigerated biscuit dough or frozen dumplings can be used as a shortcut, though homemade offers the best texture and taste.

How do I make this recipe creamier?

For a creamier broth, add 1/2 cup of heavy cream or a couple tablespoons of butter at the end of cooking.

What can I serve with chicken and dumplings?

This dish pairs well with simple sides like steamed green beans, a crisp salad, or even Southern classics like fried okra.

Can I make this in a slow cooker?

Yes, cook the chicken in the slow cooker with broth on low for 6 hours, shred it, then add dumplings and cook on high for another hour.

How do I keep dumplings from falling apart?

Avoid over-stirring after adding the dumplings and make sure the broth is at a gentle boil—too vigorous and they’ll break down.

---

Print

Save this recipe on: