Cracker Barrel Homemade Chicken & Dumplings is the ultimate comfort food. This recipe replicates the rich, creamy broth and tender dumplings that make this dish a beloved classic. Whether for a hearty family dinner or a cozy meal on a cold day, this dish is pure, soul-warming satisfaction.
Why You’ll Love This Recipe
- Classic Comfort: Brings the cozy, nostalgic flavors of Cracker Barrel straight to your kitchen.
- Hearty and Filling: Perfect as a standalone meal or with your favorite sides.
- Made from Scratch: Homemade dumplings elevate this dish to something truly special.
- Customizable: Adjust seasonings, vegetables, or broth to suit your tastes.
- Budget-Friendly: Simple ingredients create a restaurant-quality dish at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Broth:
- Chicken (whole or bone-in pieces)
- Water
- Onion, quartered
- Celery stalks, roughly chopped
- Carrots, roughly chopped
- Salt and pepper
For the Dumplings:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, chilled and cubed
- Milk
Directions
- Prepare the Broth:
- In a large pot, add chicken, water, onion, celery, carrots, salt, and pepper. Bring to a boil, then reduce heat to simmer. Cook for 45–60 minutes until the chicken is tender and cooked through.
- Remove the chicken and let it cool. Strain the broth to remove vegetables, then return the broth to the pot. Shred the chicken into bite-sized pieces and set aside.
- Make the Dumplings:
- In a mixing bowl, combine flour, baking powder, and salt. Cut in the chilled butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add milk gradually, stirring until a dough forms. Turn the dough out onto a floured surface and roll to about 1/8-inch thickness. Cut into 1-inch strips or squares.
- Cook the Dumplings:
- Bring the strained broth to a gentle boil. Drop the dumplings into the broth one at a time to prevent sticking. Reduce heat to simmer and cook for 10–15 minutes, stirring occasionally.
- Assemble the Dish:
- Add the shredded chicken back to the pot. Simmer for an additional 5 minutes until heated through. Adjust seasonings with salt and pepper if needed.
- Serve and Enjoy:
- Ladle the chicken and dumplings into bowls and serve warm.
Servings and Timing
- Servings: 4–6
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: Approximately 1 hour 35 minutes
Variations
- Add Vegetables: Include peas, carrots, or green beans for extra nutrition and flavor.
- Creamy Broth: Stir in a splash of heavy cream or milk for a richer consistency.
- Herb-Infused: Add thyme, rosemary, or parsley to the broth for an aromatic twist.
- Gluten-Free Option: Use a gluten-free flour blend to make the dumplings.
- Rotisserie Chicken Shortcut: Use store-bought rotisserie chicken and prepared broth for a faster version.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a pot on the stovetop over low heat, adding a bit of water or broth if needed. Alternatively, microwave individual portions until warmed through.
- Freezing: Dumplings don’t freeze well as they can become mushy, but the broth and chicken can be frozen for up to 2 months. Thaw and add fresh dumplings when reheating.
FAQs
Can I use boneless chicken?
Yes, but bone-in chicken adds more flavor to the broth.
How do I keep the dumplings from falling apart?
Avoid overmixing the dough and ensure the broth isn’t boiling too vigorously.
Can I make the dumplings ahead of time?
Yes, prepare the dough and refrigerate it for up to 24 hours. Roll and cut just before cooking.
What if my broth is too thin?
Simmer the broth uncovered to reduce it or add a cornstarch slurry for thickening.
Can I use canned biscuits for dumplings?
Yes, roll out canned biscuit dough and cut into strips for a quick alternative.
How do I make this dairy-free?
Use a plant-based butter and milk substitute for the dumplings.
What’s the best way to shred the chicken?
Use two forks or your hands once the chicken has cooled slightly.
Can I add spices to the dumplings?
Yes, garlic powder, onion powder, or parsley are great additions to the dough.
How do I prevent dumplings from sticking together?
Drop them into the broth one at a time and stir gently as they cook.
What sides pair well with chicken and dumplings?
Serve with a side of cornbread, a green salad, or steamed vegetables for a complete meal.
Conclusion
Cracker Barrel Homemade Chicken & Dumplings is the epitome of comfort food, offering tender chicken, flavorful broth, and soft, pillowy dumplings in every bite. This recipe brings the magic of a beloved restaurant dish to your kitchen, with simple ingredients and a straightforward process. Treat yourself and your family to a warm, hearty meal that’s sure to become a favorite!
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Cracker Barrel Homemade Chicken & Dumplings
- Prep Time: 20 minutes
- Cook Time: 1.5 hours
- Total Time: 1 hour 50 minutes
- Yield: 6 servings 1x
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: Southern Comfort
Description
This classic comfort dish recreates Cracker Barrel’s famous Chicken & Dumplings. Tender chicken, hearty dumplings, and a flavorful broth come together for a rich and satisfying meal perfect for family dinners.
Ingredients
For the Chicken and Broth:
- 1 whole chicken (about 4 lbs or 1.8 kg) or 4-6 chicken thighs
- 8 cups (2 L) water
- 2 bay leaves
- 2 celery stalks, roughly chopped
- 1 medium onion, quartered
- 1 tsp salt
- 1/2 tsp black pepper
For the Dumplings:
- 2 cups (250 g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 tbsp (45 g) unsalted butter, cold and cubed
- 3/4 cup (180 ml) milk
For the Soup:
- 4 tbsp (60 g) unsalted butter
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup (120 ml) heavy cream (optional, for extra richness)
- Salt and pepper, to taste
Instructions
1. Cook the Chicken:
- In a large pot or Dutch oven, combine the chicken, water, bay leaves, celery, onion, salt, and pepper.
- Bring to a boil, then reduce the heat and simmer for 1-1.5 hours, or until the chicken is tender and fully cooked.
- Remove the chicken from the pot and let cool. Shred the meat, discarding the skin and bones. Strain the broth and return it to the pot.
2. Make the Dumplings:
- In a large bowl, whisk together the flour, baking powder, and salt.
- Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add the milk and stir until a soft dough forms.
- Roll out the dough on a floured surface to about 1/4-inch thickness. Cut into 1×2-inch strips.
3. Cook the Dumplings:
- Bring the broth to a gentle boil. Drop the dumpling strips into the broth one at a time, stirring occasionally to prevent sticking.
- Cover and simmer for 15-20 minutes, or until the dumplings are tender and cooked through.
4. Thicken the Broth:
- In a small saucepan, melt the butter and whisk in the flour to form a roux. Cook for 1-2 minutes.
- Gradually add the roux to the broth, stirring constantly until the soup thickens. Stir in the heavy cream, if using.
5. Add the Chicken and Serve:
- Stir the shredded chicken back into the pot and cook until heated through. Season with additional salt and pepper to taste.
- Serve hot in bowls, garnished with fresh parsley if desired.
Notes
- For a shortcut, use store-bought rotisserie chicken and pre-made chicken broth.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stove.
- For extra flavor, add thyme or poultry seasoning to the broth.