Experience the warmth of Cracker Barrel’s Chicken and Dumplings in a gluten-free version! Our recipe captures the classic flavors without gluten, making it perfect for those with dietary sensitivities. Join us on this culinary journey for a delicious twist on a beloved comfort food classic.
Let’s dive into creating a flavorful broth, tender chicken, and gluten-free dumplings that will satisfy every craving. Discover the joy of gluten-free comfort food with our easy-to-follow recipe!
Looking for other variations of our favorite Cracker Barrel Copycat Recipe? I have you covered.
Dairy Free Cracker Barrel Chicken and Dumplings Copycat Recipe
And don’t miss this: Our Favorite Cracker Barrel Copycat Recipes
- Chicken Broth
- Celery Ribs
- Boneless, Skinless Chicken Breasts – You can also use a whole chicken, leftover chicken, or a rotisserie chicken.
- The Gluten Free Flour of your choice. We like Namaste or Cup 4 Cup.
- Baking Powder
- Salt and Pepper (to taste)
Step 1: In a large pot or dutch oven, bring the chicken stock or broth, celery and onion to a rolling boil. Reduce heat and simmer for 15 minutes or until chicken is cooked through.
Step 2: While the chicken is cooking, combine dry ingredients in a large bowl. Slowly cut in the milk using a pastry cutter or whisk.
Step 3: Using a rolling pin, roll the dough onto a lightly gluten-free-floured surface. Use a pizza cutter to cut it into 1-2 inch rectangles. Because you’re using Gluten Free Flour, expect your dough to be heavier and less airy.
Step 4: Remove the chicken, celery and onion from the chicken broth and slowly add in the dumplings. Simmer for about 20-30 minutes, stirring occasionally, allowing the dumplings to cook and the broth to thicken to a gravy-like consistency.
Step 5: While the dumplings are simmering, discard the celery and onion and shred the chicken. Add the chicken back into the broth with the dumplings. As the broth thickens and the noodles get soft, dish it up and add salt and pepper to taste.
Step 6: Enjoy!
HINT: These are flat dumplings and are not the same as a thick, biscuit style dumpling.
WHAT TO EXPECT WITH THE GLUTEN FREE VERSION OF THIS RECIPE
If you’ve made the regular version of this recipe, there are a few things you need to know in order to prepare yourself for the gluten free version of Cracker Barrel Chicken and Dumplings.
The dumplings will be denser, heavier and less “airy” than the regular recipe. They will still be delicious, but they will be firm.
You will need to add additional milk to make the dumplings (this recipe has been modified). You may also need to add additional chicken broth as the dumplings are simmering as they will soak it in.
We recommend eating this entire recipe shortly after cooking. If you do decide to store leftovers, have extra chicken broth on hand and prepare to find a dense, block of dumplings in your fridge.
SHORTER COOKING TIME
You will most likely find that these dumplings are ready faster than the regular recipe. Plan accordingly.
HAVE NO FEAR!
Don’t let these differences scare you! This is an incredible recipe that will allow you to enjoy your favorite comfort foods while eliminating gluten from your diet.
VARIATIONS + SHORT CUTS
USE ROTISSERIE CHICKEN
There is no need to cook and shred your chicken if you are using pre-cooked rotisserie chicken. Simply remove the chicken from the bones and add it to the dumplings about 5 minutes before serving. You can also purchase the pre-shredded rotisserie chicken.
MAKE IT DAIRY FREE
MAKE THE REGULAR RECIPE
HOW TO MAKE EASY SHREDDED CHICKEN
We love to use a hand mixer or Kitchenaid Mixer for the easiest shredded chicken ever!
STORAGE + FREEZING
We recommend eating this as soon as you make them. The gluten-free flour tends to bind up over time, and the entire dish will solidify in the fridge. If you do decide to store leftovers, store in an airtight container. Heat in a saucepan over low heat and add lots of additional chicken broth to the dish. Keep your expectations low.
I don’t recommend freezing the gluten-free version of this recipe. It doesn’t store well.
FREQUENTLY ASKED QUESTIONS
A common side dish for this main course includes green beans, mashed potatoes, or a simple salad. Cornbread is also a popular choice.
If the dish turns out too salty, you can dilute the saltiness by adding more unsalted broth or water.
Yes, you can adapt this recipe for a slow cooker. Cook the chicken and broth on low for 6-8 hours, then add the dumplings and cook for an additional 15-20 minutes.
Dumplings are typically softer and doughier than biscuits. The dumpling dough is dropped onto the simmering broth and cooked in the steam, absorbing the flavor of the broth. This produces tender dumplings every time.
If you prefer a creamier texture, you can add a splash of heavy cream or whole milk to the broth before adding the dumplings.
Unfortunately, the gluten free flour is going to produce a dense dumpling. While the texture and feel of the dumpling will seem a little “off,” the flavor will be perfect.
Yes, you can prepare the chicken and broth ahead of time and refrigerate it. Add the dumplings just before serving to ensure they are fresh.
Feel free to add vegetables like carrots, celery, or peas to the broth for added flavor and nutrition. Dice the vegetables and add them when you start simmering the broth.
Yes, you can adapt the recipe for a pressure cooker. Cook the chicken on high pressure for about 20-25 minutes, then add the dumplings and cook for an additional 5-7 minutes.
- 6 cups chicken broth
- 2 ribs of celery
- 1/2 medium onion (do not dice or slice)
- 1 lb boneless skinless chicken breasts, each breast cut in half
- 3 cups gluten-free flour (Use any 1:1 gluten free flour of your choice)
- 1 Tbsp baking powder
- 1 1/4 tsp salt
- 1 cup + 4 tbsp milk
- Salt and pepper to taste
- In a large pot or dutch oven, add broth, celery, onion, and chicken breasts. Bring to a boil.
- Reduce heat and simmer for about 15 minutes, until the chicken breast is cooked through (temp of 165 F). While the chicken is cooking, prepare the dumplings.
PREPARE THE DUMPLINGS
- In a medium mixing bowl, whisk together gluten-free flour, baking powder, and salt. Stir in the milk just until combined. You can use a pastry cutter, a fork or the whisk.
- Use a rolling pin to roll the dough onto a lightly floured surface – to about 1/4 inch thickness.
- Use a pizza cutter to cut the dough into strips or squares about 1 to 2 inches in size.
SHRED THE CHICKEN
- Once the chicken is cooked through remove it from the broth and place it in a mixing bowl. Use a hand mixer or Kitchenaid Mixer to shred. (Follow these instructions).
- Remove the onion chunk and celery pieces from the broth and discard.
COOK THE DUMPLINGS
- Add the dumplings to the simmering broth and simmer for about 15-25 minutes, stirring occasionally, allowing the dumplings to cook and the broth to thicken to a gravy-like consistency. You may need to add additional chicken broth if the dumplings absorb too much.
- Return shredded chicken to the pot with 10 minutes left to simmer.
- Add salt and pepper to taste, and serve warm.
- Prep Time: 5 min
- Cook Time: 40 min