Cracker Barrel Copycat Chicken & Dumplings – Cozy, Creamy, and Comforting
If you’re craving something warm, familiar, and downright satisfying, this Cracker Barrel Copycat Chicken & Dumplings hits the spot. It’s simple comfort food with tender chicken, soft dumplings, and a silky broth that tastes like home. No fancy ingredients, no fuss—just a cozy bowl that feels like a hug.
This version keeps the spirit of the original, with a few small tweaks for flavor and ease. Whether it’s a weeknight or a lazy Sunday, this is the kind of meal that brings everyone to the table.
Cracker Barrel Copycat Chicken & Dumplings - Cozy, Creamy, and Comforting
Ingredients
Method
- Poach the chicken: In a large pot, add the chicken, broth, onion, celery, bay leaf, and a pinch of salt. Bring to a gentle simmer.Cook until the chicken is just cooked through, about 15–20 minutes.
- Shred the chicken: Remove the chicken to a plate and let it cool slightly. Discard the onion, celery, and bay leaf. Shred the chicken into bite-sized pieces with two forks.
- Taste the broth: Skim any foam.Adjust seasoning with salt and pepper. Keep the broth at a low simmer.
- Make the dumpling dough: In a bowl, whisk 2 cups flour, 1 teaspoon salt, and 1 teaspoon baking powder (if using). Cut in the cold butter with your fingertips or a pastry cutter until the mixture looks like coarse crumbs.Stir in the milk until a soft dough forms.
- Rest the dough briefly: Let the dough sit for 5 minutes. This relaxes the gluten and makes rolling easier.
- Roll and cut: Lightly flour your counter. Roll the dough to about 1/8–1/4 inch thick.Slice into strips about 1x2 inches. Don’t stress over perfect shapes—rustic is great.
- Return chicken to the pot: Add the shredded chicken back into the simmering broth. Keep heat at medium-low.
- Cook the dumplings: Drop the dumpling strips into the simmering broth one at a time, stirring gently so they don’t clump.Simmer for 12–15 minutes, stirring occasionally, until the dumplings are tender and cooked through.
- Thicken if needed: For a creamier, slightly thicker broth, whisk 1 tablespoon cornstarch or flour with 2 tablespoons cold water. Stir into the pot and simmer 2–3 minutes until it gently thickens.
- Finish and serve: Taste and adjust salt and pepper. Sprinkle with chopped parsley if you like.Serve warm in deep bowls.
What Makes This Recipe So Good
- Classic texture and taste: The dumplings are soft and tender, just like the ones you remember, and the broth is rich without being heavy.
- Simple pantry ingredients: You probably have most of what you need already—flour, butter, milk, broth, and chicken.
- No special tools needed: A pot, a rolling pin, and a cutting board are all you need to make old-fashioned dumplings.
- Family-friendly: Mild flavors please everyone, and it reheats well for leftovers.
- Budget-friendly: A little chicken goes a long way when paired with hearty dumplings.
Shopping List
- Chicken: 1.5–2 pounds boneless, skinless chicken breasts or thighs
- Chicken broth: 6 cups, low-sodium preferred
- All-purpose flour: About 3 cups (2 cups for dumplings, plus more for rolling and thickening)
- Milk: 3/4 cup (whole milk preferred)
- Butter: 4 tablespoons, cold and cut into small pieces
- Salt and pepper: To taste
- Baking powder: 1 teaspoon (optional, for slightly puffier dumplings)
- Bay leaf: 1 (optional but nice)
- Celery and onion: 1 small onion and 1 rib celery, roughly chopped (for simmering with the chicken)
- Cornstarch or additional flour: 1–2 tablespoons, for thickening if needed
- Fresh parsley: A small handful, chopped (optional for garnish)
Step-by-Step Instructions
- Poach the chicken: In a large pot, add the chicken, broth, onion, celery, bay leaf, and a pinch of salt. Bring to a gentle simmer.Cook until the chicken is just cooked through, about 15–20 minutes.
- Shred the chicken: Remove the chicken to a plate and let it cool slightly. Discard the onion, celery, and bay leaf. Shred the chicken into bite-sized pieces with two forks.
- Taste the broth: Skim any foam.Adjust seasoning with salt and pepper. Keep the broth at a low simmer.
- Make the dumpling dough: In a bowl, whisk 2 cups flour, 1 teaspoon salt, and 1 teaspoon baking powder (if using). Cut in the cold butter with your fingertips or a pastry cutter until the mixture looks like coarse crumbs.Stir in the milk until a soft dough forms.
- Rest the dough briefly: Let the dough sit for 5 minutes. This relaxes the gluten and makes rolling easier.
- Roll and cut: Lightly flour your counter. Roll the dough to about 1/8–1/4 inch thick.Slice into strips about 1×2 inches. Don’t stress over perfect shapes—rustic is great.
- Return chicken to the pot: Add the shredded chicken back into the simmering broth. Keep heat at medium-low.
- Cook the dumplings: Drop the dumpling strips into the simmering broth one at a time, stirring gently so they don’t clump.Simmer for 12–15 minutes, stirring occasionally, until the dumplings are tender and cooked through.
- Thicken if needed: For a creamier, slightly thicker broth, whisk 1 tablespoon cornstarch or flour with 2 tablespoons cold water. Stir into the pot and simmer 2–3 minutes until it gently thickens.
- Finish and serve: Taste and adjust salt and pepper. Sprinkle with chopped parsley if you like.Serve warm in deep bowls.
Keeping It Fresh
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. The dumplings will continue to absorb broth, so expect a thicker texture by day two.
- Reheating: Warm gently on the stovetop over low heat. Add a splash of broth or milk to loosen the sauce as needed.
- Freezing: Freeze the chicken and broth without dumplings for up to 3 months.Make fresh dumplings when you reheat for the best texture.
Benefits of This Recipe
- Comfort food made simple: It delivers cozy, old-fashioned flavor without complicated steps.
- Customizable: Adjust thickness, seasoning, and richness to suit your family’s preferences.
- Great for meal prep: Make the chicken and broth ahead, then cook dumplings fresh for quick dinners.
- Balanced and satisfying: Protein from the chicken and hearty dumplings keep you full.
- Kid-approved: Mild flavors and soft textures make it an easy win.
Pitfalls to Watch Out For
- Overcooking the chicken: Boiling too hard can make it tough. Keep the simmer gentle.
- Tough dumplings: Overworking the dough or rolling too thick can make them dense. Mix just until combined and roll thin.
- Clumpy dumplings: Add them one at a time and stir gently to prevent sticking.
- Too salty: Use low-sodium broth and season gradually.The flavors concentrate as it simmers.
- Too thin broth: Thicken at the end with a small cornstarch slurry, or sprinkle a bit of flour over the dumplings as they cook.
Alternatives
- Rotisserie shortcut: Use shredded rotisserie chicken and simmer it briefly in store-bought broth. Move straight to making and cooking dumplings.
- Dairy-free: Swap the milk for unsweetened almond milk or oat milk and use olive oil instead of butter. The dumplings will still be tender.
- Vegetable boost: Add sliced carrots and peas in the last 5–7 minutes of cooking for a pot pie vibe.
- Gluten-free: Use a 1:1 gluten-free flour blend for the dumplings and thicken with cornstarch.Roll gently; the dough is more delicate.
- Creamier style: Stir in 1/4–1/3 cup heavy cream at the end for a richer broth.
FAQ
What kind of chicken is best?
Breasts are classic, but thighs stay juicier and are more forgiving. A mix of both gives great texture and flavor. If you’re in a hurry, rotisserie chicken works well.
Can I make the dumplings ahead?
You can roll and cut the dumplings, then refrigerate them on a floured tray (covered) for up to 4 hours.
Dust lightly with flour so they don’t stick. Add them straight to simmering broth.
How do I keep dumplings from falling apart?
Roll the dough thin but not paper-thin, and keep the simmer gentle. Don’t stir aggressively—just nudge them occasionally to prevent sticking.
Is this the same as chicken and noodles?
Not exactly.
Dumplings are softer and slightly chewy, while noodles are firmer. This recipe aims for that signature Cracker Barrel-style dumpling texture.
Can I use self-rising flour?
Yes. If you use self-rising flour, skip the added salt and baking powder in the dumpling dough.
Adjust seasoning in the broth to taste.
How do I make it thicker without cornstarch?
Sprinkle 1–2 tablespoons flour over the dumplings as they cook and stir gently. You can also mash a few dumplings into the broth to naturally thicken it.
What should I serve with it?
Simple sides are best: green beans, a crisp side salad, or buttery biscuits. For a classic spread, add coleslaw or fried apples.
Can I make this in a slow cooker?
Yes.
Cook the chicken with broth and aromatics on Low for 4–5 hours, shred, then switch to High. Add the dumplings and cook 30–45 minutes until tender.
Final Thoughts
This Cracker Barrel Copycat Chicken & Dumplings recipe brings the comfort of the restaurant favorite to your own stove with everyday ingredients. It’s straightforward, cozy, and endlessly adaptable.
Keep the simmer gentle, roll the dumplings thin, and season with care—that’s the winning formula. Serve it steaming hot, share it generously, and enjoy the kind of dinner that makes home feel extra warm.
