Old-Fashioned Chicken and Dumplings (Cracker Barrel Copycat)
Homemade Chicken and Dumplings are the ultimate comfort food, delivering all the nostalgia of Cracker Barrel’s legendary dish.
Tender chicken simmered gently in hearty broth with fluffy, soft dumplings—it’s like wrapping yourself in a warm, cozy hug.
Your family will love how satisfying this meal is, and you’ll appreciate how quickly and easily it comes together using simple pantry ingredients.
For Chicken and Broth
- Chicken Breasts – Boneless, skinless chicken breasts are best for easy cooking and shredding. But feel free to use thighs for more flavor if preferred.
- Chicken Broth – Provides the flavorful base. Homemade or store-bought is fine.
- Celery and Onion – Adds subtle depth to the broth (you’ll remove these after cooking—they’re just for flavor!).
- Salt and Pepper – Essential seasoning to enhance the natural flavors of chicken and broth.
For Dumplings
- All-Purpose Flour – This forms the base of the dumplings, giving them that perfect, fluffy texture.
- Baking Powder – Helps dumplings rise and become airy.
- Milk – Adds moisture, creating soft, tender dumplings.
- Salt – A little salt brings out the flavor in your dumplings and balances the dish perfectly.
Homemade Cracker Barrel-Style Chicken and Dumplings
Ingredients
- 6 cups chicken broth
- 2 celery ribs, broken into large pieces
- ½ medium onion (keep intact as a large piece)
- 1 lb boneless skinless chicken breasts, halved
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1¼ tsp salt
- 1 cup plus 2 tbsp milk
- Salt and pepper, to taste
Instructions
- In a large pot or Dutch oven, combine chicken broth, celery, onion, and chicken breasts. Bring to a boil, then reduce heat to low and simmer partially covered for about 15 minutes, or until the chicken is cooked through.
- While the chicken cooks, prepare the dumpling dough. In a medium bowl, whisk together flour, baking powder, and salt. Gently stir in the milk until the dough comes together into a shaggy ball.
- Place dough onto a lightly floured surface and roll it out to about ¼-inch thick. Using a pizza cutter or knife, slice the dough into strips or squares (approximately 1–2 inches wide).
- When chicken is fully cooked, remove from broth and set aside on a cutting board. Discard celery pieces and onion from the broth.
- Drop dough strips carefully into the simmering broth, stirring gently. Simmer dumplings for approximately 20–30 minutes, stirring occasionally, until dumplings are cooked through and broth thickens to a gravy-like consistency.
- As dumplings cook, shred or chop the cooked chicken into bite-sized pieces. Return the chicken to the pot, mixing gently to combine.
- Season with salt and pepper to taste. Serve warm, and enjoy.
Notes
- For a quicker option, substitute pre-cooked chicken (such as shredded rotisserie chicken). In this case, simmer celery and onion with dumplings in broth first, then discard vegetables and add the cooked chicken during the final 5 minutes of simmering to heat thoroughly.
1. Can I use pre-cooked chicken instead of cooking it from scratch?
Yes! Rotisserie chicken or leftover cooked chicken works great. Just skip the step where you cook the chicken in broth. Instead, simmer the broth with onion and celery, remove them, and then add the shredded chicken during the last 5 minutes to heat it through.
2. How do I make sure my dumplings turn out light and fluffy?
The key is not to overmix the dough—stir just until everything comes together. Also, make sure the broth is simmering gently, not boiling, when you drop in the dumplings. A rolling boil can break them apart!
3. Can I use store-bought biscuit dough instead of making dumplings from scratch?
Absolutely! Just cut refrigerated biscuit dough into small pieces and drop them into the simmering broth. Cover and cook for about 10-15 minutes until they’re soft and cooked through. It’s a great shortcut for busy nights!
4. My broth is too thin—how do I thicken it?
If you want a thicker, gravy-like consistency, mix 1 tablespoon of cornstarch or flour with 2 tablespoons of cold water and stir it into the broth. Let it simmer for a few minutes until thickened.
5. Can I add vegetables to this dish?
Yes! Carrots, peas, and corn are great additions. Dice the carrots small so they cook quickly. Add them at the beginning with the broth, and stir in peas or corn during the last few minutes so they don’t overcook.
This recipe is simple, cozy, and so easy to make—once you try it, you’ll be hooked!
