Homemade Cracker Barrel-Style Chicken and Dumplings
I’ve been making this Cracker Barrel–style chicken and dumplings for years when I want something that feels like a warm hug in a bowl. It’s the kind of dish that’s simple to pull together on a weeknight yet comforting enough for a chilly weekend family meal. If you like creamy brothy stews with pillowy dumplings and tender shredded chicken, this recipe delivers — and it’s easier than it looks. You can also try a slow-cooker take for hands-off comfort, like in this slow-cooker chicken and dumplings recipe if you want to prep ahead.
Why you’ll love this dish
This version captures the best parts of the diner classic: a savory, gravy-like broth and soft, rustic dumplings that soak up flavor. It’s budget-friendly (simple pantry staples), relatively quick (the chicken cooks fast in the broth), and kid-approved — the dumplings are mild and comforting. Make it for an easy family dinner, a potluck, or when you need a hearty meal to nurse someone back to health.
“The dumplings are pillowy and the broth tastes like it’s been simmering all day — comforting, homey, and exactly what I wanted on a rainy night.” — a quick review from my family table
For serving ideas that stretch the meal even further, consider a warm loaf on the side like this simple 5-ingredient bread.
The cooking process explained
Before you dive in, here’s what to expect: simmer whole chicken breasts with aromatics to make a flavorful broth, remove and shred the chicken, then drop in a simple flour-and-milk dumpling dough to cook slowly until thick and pillowy. The dumplings thicken the broth into a gravy-like consistency — no roux required. Plan about 45–60 minutes total, most of which is hands-off simmering.
What you’ll need
Key ingredients
- 6 cups chicken broth (low-sodium if preferred)
- 2 celery ribs, broken into large pieces
- ½ medium onion, left whole
- 1 lb boneless skinless chicken breasts, halved
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1¼ tsp salt (divided)
- 1 cup plus 2 tbsp milk
- Salt and pepper, to taste
Notes and substitutions:
- Broth: Use store-bought or homemade. For richer flavor, use a mix of chicken stock and broth.
- Milk: Whole milk gives richer dumplings, but 2% works fine. For dairy-free, try unsweetened oat milk (results slightly different).
- Baking powder: Don’t substitute with baking soda — the dumplings need baking powder’s lift.
- If you want more veg, add diced carrots or peas near the end of cooking.
How to prepare it
- In a large pot or Dutch oven, pour in the chicken broth. Add the celery pieces and the whole half onion. Nestle the halved chicken breasts into the liquid.
- Bring to a boil over medium-high heat. Once boiling, reduce to low and simmer partially covered for about 15 minutes, or until the chicken is cooked through (internal temperature 165°F / 74°C).
- While the chicken cooks, make the dumpling dough. In a medium bowl, whisk together the flour, baking powder, and 1¼ tsp salt. Stir in the milk gently until a shaggy dough forms.
- Lightly flour a work surface. Turn the dough out and roll to about ¼-inch thickness. Use a pizza cutter or knife to cut strips or squares about 1–2 inches wide.
- Remove the cooked chicken from the pot and set it on a cutting board. Discard the celery and onion from the broth.
- Bring the broth back to a gentle simmer. Carefully drop the dumpling pieces into the simmering liquid, stirring gently to separate and distribute them.
- Simmer the dumplings for 20–30 minutes, stirring occasionally so they don’t stick, until they’re cooked through and the broth thickens to a gravy-like consistency.
- While dumplings cook, shred or chop the chicken into bite-sized pieces. Add the chicken back to the pot and warm through for a few minutes.
- Taste and season with salt and pepper. Serve hot.
If you like to reuse leftovers, the shredded chicken also makes a great filling for sandwiches — try using the flavors to inspire a cheesy chicken garlic bread sandwich.
Best ways to enjoy it
- Bowl it up with a sprinkle of freshly cracked black pepper and chopped parsley.
- Serve alongside buttery toasted bread, biscuits, or a simple green salad for freshness.
- For a heartier meal, add cooked peas or sliced carrots in the last 10 minutes of dumpling cooking.
- Turn leftovers into a cozy sandwich or pot pie filling — the chicken and dumplings reheat into several delicious meals. See another sandwich idea here: cheesy chicken garlic bread sandwich.
How to store & freeze
- Refrigerator: Cool the stew to room temperature, then store in an airtight container up to 3–4 days. Dumplings will soak up broth over time, so you may want to add a splash of broth when reheating.
- Freezing: Portion into freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stovetop over low heat, stirring to loosen dumplings and add a little broth or water if too thick. Microwave in short bursts, stirring in between to maintain texture.
- Food safety: Don’t leave cooked chicken at room temperature for more than 2 hours. Reheat to 165°F (74°C) before serving.
Pro chef tips
- Don’t overwork the dumpling dough — handle it just until it comes together to keep dumplings tender.
- Keep the broth at a gentle simmer after adding dumplings. A hard boil can make them tough or cause them to fall apart.
- If broth isn’t thickening, let it reduce uncovered for a few minutes before adding back the chicken.
- For more aromatic depth, sauté a diced onion and a couple minced garlic cloves in the pot for 3–4 minutes before adding the broth (optional).
- To check dumplings for doneness, cut one open: it should be fully set and not doughy inside.
Creative twists
- Herb-forward: Add a tablespoon of chopped fresh thyme and a bay leaf to the broth.
- Cheesy: Stir in 1/2 cup grated sharp cheddar at the end for a richer, creamier finish.
- Gluten-free: Substitute a gluten-free 1:1 flour blend and check that baking powder is gluten-free.
- Chicken swap: Use shredded rotisserie chicken — add it after dumplings have cooked and just warmed through.
- Veg-forward: Add mushrooms, diced carrots, or frozen peas to bulk up the stew and make it more colorful.
Your questions answered
Q: How long does this whole recipe take?
A: About 45–60 minutes from start to finish. Simmering time for dumplings is the longest step (20–30 minutes).
Q: Can I make the dumplings ahead of time?
A: You can cut dumplings ahead and keep them on a lightly floured tray refrigerated for a few hours, but they’re best dropped into simmering broth fresh. Pre-cut refrigerated dough may dry out, so cover tightly.
Q: Can I use thighs instead of breasts?
A: Yes — boneless, skinless thighs add more flavor and stay moist. Adjust cooking time until the chicken reaches 165°F internal temp.
Q: Why did my dumplings turn out gummy?
A: Likely overmixing the dough, using too much liquid, or boiling too rapidly. Mix gently and simmer at low heat.
Q: Is this safe to freeze with dumplings?
A: Yes, but dumplings may become denser after freezing. For best texture, freeze the broth and chicken separately from dumplings if texture is a priority.
Conclusion
If you want a straightforward, homey meal that feeds a family and leaves everyone satisfied, this Cracker Barrel–style chicken and dumplings fits the bill. For an alternate copycat approach and flavor comparison, check out this Copycat Cracker Barrel Chicken and Dumplings recipe or this detailed Cracker Barrel Chicken and Dumplings copycat write-up for more tips and variations. Enjoy — and don’t forget a big spoon.
Chicken and Dumplings
Ingredients
For the broth
- 6 cups chicken broth (low-sodium if preferred) Use store-bought or homemade.
- 2 ribs celery, broken into large pieces
- ½ medium onion, left whole
- 1 lb boneless skinless chicken breasts, halved Boneless thighs can be used as a substitute.
For the dumplings
- 3 cups all-purpose flour For a gluten-free option, use a gluten-free 1:1 flour blend.
- 1 tbsp baking powder Don't substitute with baking soda — the dumplings need baking powder's lift.
- 1¼ tsp salt (divided) Use salt to taste.
- 1 cup plus 2 tbsp milk Whole milk gives richer dumplings, but 2% works fine. For dairy-free, try unsweetened oat milk.
- Salt and pepper to taste
Instructions
Preparation
- In a large pot or Dutch oven, pour in the chicken broth. Add the celery pieces and the whole half onion.
- Nestle the halved chicken breasts into the liquid. Bring to a boil over medium-high heat.
- Once boiling, reduce to low and simmer partially covered for about 15 minutes, or until the chicken is cooked through (internal temperature 165°F / 74°C).
Making the Dumpling Dough
- While the chicken cooks, make the dumpling dough. In a medium bowl, whisk together the flour, baking powder, and 1¼ tsp salt.
- Stir in the milk gently until a shaggy dough forms.
- Lightly flour a work surface. Turn the dough out and roll to about ¼-inch thickness. Cut strips or squares about 1–2 inches wide.
Final Cooking
- Remove the cooked chicken from the pot and set it on a cutting board. Discard the celery and onion from the broth.
- Bring the broth back to a gentle simmer. Carefully drop the dumpling pieces into the simmering liquid, stirring gently to separate and distribute them.
- Simmer the dumplings for 20–30 minutes, stirring occasionally until they are cooked through and the broth thickens to a gravy-like consistency.
- While dumplings cook, shred or chop the chicken into bite-sized pieces. Add the chicken back to the pot and warm through for a few minutes.
- Taste and season with salt and pepper. Serve hot.
