Easy Copycat Cracker Barrel Chicken and Dumplins Recipe

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Copycat Cracker Barrel Chicken & Dumplins Recipe


Bowl of copycat Cracker Barrel chicken and dumplins with shredded chicken, flat dumplings, and creamy broth on a rustic table.
Scoop into tender chicken, soft dumplings, and savory broth that tastes like old-fashioned comfort food made right at home.

If you crave a big bowl of Cracker Barrel Chicken & Dumplins, you are in the right place. This cozy, creamy, old-fashioned meal is one of those comfort foods that feels like a warm blanket on a chilly day. Tender shredded chicken, soft dumplings, and rich broth come together in a simple dish that tastes like home.

Today I’m sharing an easy copycat Cracker Barrel Chicken and Dumplings recipe you can make in your own kitchen with basic ingredients. It’s hearty, family-friendly, and perfect for weeknights, Sunday supper, or anytime you want a comforting meal without a lot of fuss.

A Little Background on Cracker Barrel and Why This Dish Is So Loved

Cracker Barrel is known across the USA for its country-style meals, front porch rockers, and cozy old-school feel. For many people, eating there brings back memories of road trips, family dinners, and comfort food that tastes familiar in the best possible way.

Chicken & Dumplins is one of the restaurant’s most iconic dishes. It’s simple, but that is exactly the point. You get juicy chicken, silky broth, and soft, pillowy dumplings that soak up all that savory flavor. There is no need for fancy ingredients here. The beauty is in the texture and warmth. Every spoonful is creamy, rich, and satisfying.

This post is for a copycat version inspired by the restaurant favorite. It is not the official recipe, and we are not claiming any connection to Cracker Barrel. We’re simply recreating the flavor and feel of the dish at home.

Why You’ll Love This Copycat Chicken and Dumplings Recipe

  • Easy to make with simple pantry staples
  • Comforting and filling for cold nights or busy days
  • Budget-friendly and great for feeding a family
  • Beginner-friendly with clear, step-by-step instructions
  • Tastes like restaurant-style comfort food at home

If you’ve ever thought chicken and dumplings sounded hard, don’t worry. It’s really just a cozy chicken soup with soft dough strips cooked right in the broth. Think of it like homemade noodles, but thicker and more tender.

Ingredients

Serves: 6

Prep time: 20 minutes

Cook time: 45 minutes

Total time: About 1 hour 5 minutes

For the chicken and broth:

  • 1 1/2 pounds boneless, skinless chicken thighs or chicken breasts
  • 8 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 2 teaspoons salt, plus more to taste
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons unsalted butter

For the dumplings:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons cold unsalted butter, cut into small pieces
  • 3/4 cup whole milk, plus more if needed

Optional for a slightly creamier broth:

  • 1/4 cup heavy cream

Kitchen Tools You’ll Need

  • Large Dutch oven or heavy soup pot
  • Mixing bowl
  • Rolling pin
  • Knife and cutting board
  • Measuring cups and spoons
  • Tongs or a slotted spoon
  • Meat thermometer

How to Make Copycat Cracker Barrel Chicken & Dumplins

Step 1: Cook the chicken.

In a large pot, add the chicken broth, diced onion, celery, salt, pepper, garlic powder, onion powder, and butter. Stir, then add the chicken. Bring the pot to a gentle boil over medium-high heat.

Once it boils, lower the heat to a simmer. Cover loosely and cook for 20 to 25 minutes, or until the chicken is fully cooked and tender. The safe internal temperature for chicken is 165°F. Check the thickest part with a meat thermometer.

Step 2: Shred the chicken.

Carefully remove the cooked chicken from the pot and place it on a plate or cutting board. Let it cool for a few minutes so it is easier to handle. Shred it into bite-sized pieces using two forks, then set it aside.

Keep the broth in the pot at a low simmer while you make the dumplings.

Step 3: Make the dumpling dough.

In a mixing bowl, whisk together the flour, baking powder, and salt. Add the cold butter pieces. Use your fingers or a pastry cutter to work the butter into the flour until the mixture looks crumbly, like coarse sand.

Pour in the milk and stir until a shaggy dough forms. If it seems too dry, add an extra tablespoon of milk at a time. You want the dough soft, but not sticky like pancake batter.

Step 4: Roll and cut the dumplings.

Lightly flour your counter or a large cutting board. Turn the dough out onto the surface and gently knead it 3 or 4 times, just until it comes together.

Roll the dough out to about 1/8-inch thickness. Then cut it into strips or small squares. They do not need to be perfect. In fact, rustic shapes make the dish feel even more homemade.

Step 5: Cook the dumplings.

Bring the broth back to a gentle simmer. Drop the dumpling pieces in one at a time, stirring every so often so they do not clump together. This part matters. If you dump them all in at once, they can stick to each other like wet paper.

Once all the dumplings are in the pot, simmer uncovered for 15 to 20 minutes. Stir gently from time to time. The broth will start to thicken slightly from the flour on the dumplings, and the dumplings will become tender.

Step 6: Return the chicken to the pot.

Add the shredded chicken back to the pot and stir gently. If you want a slightly richer, more creamy texture, stir in the heavy cream now. Let everything cook together for another 5 minutes so the flavors blend.

Step 7: Taste and serve.

Taste the broth and add more salt or pepper if needed. Ladle the chicken and dumplings into bowls and serve hot.

The finished dish should be thick, savory, and full of tender bites. The dumplings should be soft and hearty, not gummy, and the chicken should be juicy and easy to eat.

Tips for the Best Chicken and Dumplings

  • Use chicken thighs if you want extra rich flavor and more tender meat.
  • Do not overwork the dough. A gentle touch keeps the dumplings soft.
  • Keep the broth at a simmer, not a hard boil. Too much bubbling can break apart the dumplings.
  • Cut dumplings evenly so they cook at about the same speed.
  • Let the dish rest for a few minutes before serving. It thickens a bit more as it sits.

I’ve made this on rainy evenings when everyone wanted something warm and filling, and the pot never lasts long. It’s one of those meals where people quietly go back for seconds before you even ask if they liked it.

Easy Time-Saving Options

If you want this easy chicken and dumplings recipe to be even simpler, here are a few shortcuts.

Use rotisserie chicken:
Skip cooking the raw chicken and stir in about 4 cups of shredded rotisserie chicken near the end. This cuts down prep time quite a bit.

Use refrigerated biscuit dough:
This won’t be exactly like the restaurant style, but it works in a pinch. Cut each biscuit into strips and simmer them in the broth until cooked through.

Slow cooker option:

  • Add chicken, broth, onion, celery, and seasonings to the slow cooker.
  • Cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken reaches 165°F.
  • Shred the chicken.
  • Add dumpling strips during the last 45 minutes to 1 hour on high.

Shortcut pantry version:
Use canned chicken broth, pre-cooked chicken, and mix the dumpling dough while the broth heats. It still gives you that cozy homemade feel without a full afternoon in the kitchen.

Allergy-Friendly and Diet Preference Swaps

One thing I love about homemade recipes is how easy they are to adjust. If someone at your table has a food allergy or different eating style, you have options.

Gluten-free chicken and dumplings:

  • Use a gluten-free all-purpose flour blend that is made for 1:1 baking.
  • Check that your baking powder and chicken broth are labeled gluten free.
  • The dumplings may be a little more delicate, so stir gently while they cook.

Dairy-free option:

  • Replace butter with a dairy-free butter substitute.
  • Use unsweetened plain almond milk, oat milk, or another neutral non-dairy milk in the dumplings.
  • Skip the heavy cream or use a dairy-free cooking cream.

Egg-free:

  • This recipe is naturally egg-free as written, but always double-check packaged ingredients.

Lower-sodium option:

  • Use unsalted or low-sodium chicken broth.
  • Reduce added salt, then season at the end to taste.

Vegetarian version:

  • Use vegetable broth instead of chicken broth.
  • Swap the chicken for canned white beans, chickpeas, or sautéed mushrooms.
  • Add carrots, peas, or extra celery for a fuller texture.

Vegan version:

  • Use vegetable broth.
  • Replace chicken with mushrooms, jackfruit, or white beans.
  • Use plant-based butter and non-dairy milk for the dumplings.
  • Skip the cream or use a plant-based cream alternative.

Paleo-inspired note:

  • Traditional dumplings are flour-based, so this dish is not naturally paleo.
  • For a paleo-inspired comfort bowl, make the chicken broth and shredded chicken as written, then top with cauliflower mash or almond flour drop-style dumplings if you have a recipe you already trust.

Extra veggie add-ins:

  • Carrots
  • Peas
  • Parsley
  • Thyme

If you’re cooking for a crowd with mixed preferences, making the base broth simple and offering a few add-ins can be a smart move.

Storage and Reheating

Refrigerator:
Store leftovers in an airtight container in the fridge for up to 3 days.

Freezer:
You can freeze it, but the dumplings may soften more after thawing. For best results, freeze the chicken and broth separately and make fresh dumplings when serving.

Reheating:
Warm gently on the stove over medium-low heat or in the microwave in short intervals, stirring between each one. Add a splash of broth if it has thickened too much.

When reheating leftovers, make sure they reach 165°F before eating.

Approximate Nutrition Per Serving

These numbers are estimates and can vary based on specific ingredients used.

  • Calories: 390
  • Protein: 28g
  • Carbohydrates: 31g
  • Fat: 16g
  • Fiber: 1g
  • Sugar: 2g
  • Sodium: 880mg

What to Serve with Chicken and Dumplings

This dish is already a full meal for many families, but if you want something on the side, here are a few great choices:

If you want that true country-style dinner feeling, green beans and fried apples are a great match.

Frequently Asked Questions

Are these dumplings the same as biscuit dumplings?
Not exactly. This style is flatter and more noodle-like, which is closer to the well-known restaurant version.

Can I use canned biscuits?
Yes, for a shortcut. The texture will be different, but still tasty.

Why are my dumplings tough?
The dough may have been overmixed or rolled too thick. A gentle hand helps keep them tender.

Can I make this ahead?
Yes. You can make the broth and chicken ahead of time, then prepare the dumplings fresh before serving.

Final Thoughts

This copycat Cracker Barrel Chicken & Dumplins recipe is simple food at its best. It’s warm, filling, and made with ingredients you probably already know and trust. No fancy tricks. No hard-to-find items. Just a cozy homemade dinner that tastes like comfort in a bowl.

If you make this recipe, I’d love to hear how it turned out for you. Did you keep it classic, or add your own twist? Leave a comment and share your experience. And if this recipe made your dinner table a little cozier, please share it with friends and family too.

Disclaimer

This is a copycat recipe created for home cooks and is inspired by the flavors and style of Cracker Barrel’s Chicken & Dumplins. It is not the official recipe, and no knowledge of the actual proprietary recipe is implied. We are not affiliated with, endorsed by, or sponsored by Cracker Barrel.

Simply Copycat Recipes is also an Amazon affiliate. This means we may earn a small commission from qualifying purchases made through links at no extra cost to you.

Location: Georgetown, IN, USA

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