This easy copycat Cracker Barrel Chicken and Dumplings recipe is about to become one of your favorite weekday meals. It’s so easy to make, it’s hearty and filling, and it’s a copycat recipe that your whole family will love.
This is the ultimate comfort food recipe and one of the best recipes we’ve found to perfectly mimic what is served at Cracker Barrel restaurants.
If you’re dying to make homemade dumplings, but you have dietary restrictions, I have you covered.
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.
- All Purpose Flour
- 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 floured surface. Use a pizza cutter to cut it into 1-2 inch rectangles.
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.
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
Click here for a dairy-free version of this recipe.
MAKE IT GLUTEN FREE
Click here for a gluten-free version of this 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
Store in an airtight container in the refrigerator for 3-5 days. The sauce will thicken over time, so you may need to add additional chicken broth when you reheat.
Freeze in an airtight container for up to three months. When you’re ready to eat, thaw in the fridge overnight and slowly heat in a saucepan. Add chicken broth as needed as the sauce will have thickened.
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, but you will need to omit the salt and baking powder.
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.
To make fluffy dumplings, handle the dough as little as possible and make sure not to overmix it. Rather than rolling and cutting the dough, drop a spoonful or ball of dough onto the simmering broth without pressing it down.
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 and don’t become too soggy.
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.
If your dumplings turn out too doughy, try rolling the dough thinner before dropping it into the simmering broth. Additionally, ensure the broth is simmering gently, not boiling.
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 all purpose flour
- 1 Tbsp baking powder
- 1 1/4 tsp salt
- 1 cup + 2 tablespoon 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 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 ¼ 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.