Copycat Cracker Barrel Chicken and Dumplins
Add Preferred SourceCracker Barrel Chicken and Dumplins is comfort food 101. It’s thick, chunky, loaded with chicken, and those dumplins! I can’t get enough of those soft, flavorful dumplins, but you don’t have to go to the restaurant to get this dish! It’s super easy to make at home, and doesn’t even need a lot of ingredients! Here’s how!
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I have fond memories of going to Cracker Barrel with my family for special occasion dinners. My parents weren’t adventurous eaters, so Cracker Barrel was always my Dad’s first pick. Why mess with a good thing, is what he’d say. So Cracker Barrel it was.
One of the first dishes I fell in love with was Cracker Barrel’s Chicken and Dumplins. Not dumplings – these dumplins aren’t stuffed with anything. Rather, they’re flavorful squares of cooked dough, and they work oh-so perfectly in this recipe.
This copycat Cracker Barrel recipe tastes like it’s loaded with fat, but it’s not! It’s really quite figure-friendly, and it has a cooked-all-day-flavor but is ready in just about 40 minutes. What’s not to love?
Ingredients
- Chicken broth – I either use homemade chicken broth or I buy low or no sodium-added store bought broth. Look for broth that has simple, natural ingredients.
- Celery – You’ll need a couple of stalks, leaves and all are fine.
- Carrot – 1 big carrot is fine. If you like more carrots, add another.
- Onion – I use yellow or brown cooking onions, but you could also use sweet onions. Don’t use red onions as they’ll discolor in your sauce.
- Garlic cloves – Fresh garlic is the way to go. Jarlic just doesn’t have the same flavor.
- Peppercorns – Whole peppercorns go into the broth to add flavor to your sauce.
- Bay leaves – A couple of dried bay leaves is all you need.
- Dried thyme – A pinch of dried thyme, or 1 sprig of fresh thyme.
- Chicken breast – Boneless and skinless, or bone-in.
- All-purpose flour – This is what you’ll make your dumplins with.
- Baking powder – Ensure your baking powder is fresh and not expired.
- Kosher salt – I cook with kosher salt, but if you use table salt, reduce the amount a bit.
- Milk – Whole milk to make your sauce creamy, or use some half and half or heavy whipping cream.
- Salt and pepper – To taste.
How to Make Copycat Cracker Barrel Chicken and Dumplins
Scroll down for the full recipe card with exact measurements and printable instructions.
In a large pot, combine the chicken broth, the celery, the carrot, the onion, the garlic cloves, the peppercorns, the bay leaves, and the dried thyme. Add the chicken breasts, making sure they are fully submerged. Bring the pot to a boil over medium-high heat, then reduce the heat and let it simmer for about 15 minutes, until the chicken is cooked through and tender.
While the chicken is cooking, prepare the dumpling dough. In a bowl, mix the all-purpose flour, the baking powder, and the kosher salt. Stir in the milk until a soft dough forms. Knead gently until it comes together into a ball, adding a little more milk if needed. Wrap the dough and let it rest for about 15 minutes.
Turn the rested dough out onto a lightly floured surface and roll it to about ⅛-inch thickness. Cut it into small squares and set them aside.
Remove the chicken from the pot and let it cool slightly. Strain the broth to remove the vegetables and spices, then return the clear broth to the pot and bring it back to a gentle simmer.
Add the dumplings to the simmering broth and cook for about 15 minutes, stirring occasionally, until they are tender and puffed.
Shred the chicken and return it to the pot. Season with salt and pepper to taste, stirring gently to combine. Slowly drizzle in the slurry while stirring, then simmer until the broth thickens to a comforting, stew-like consistency.
Serve hot, garnished with fresh herbs if desired.
Chef Jenn’s Tips
- The best broth will make the best chicken & dumplins. Use homemade broth if you have it, or a box of good quality low-sodium chicken broth.
- If using bone-in chicken breast, remember to remove the bones after cooking, as they add flavor but are not part of the final dish.
- Don’t overwork the dumpling dough; it should be soft but not very sticky for the lightest, most tender dumplings.
- Adjust the seasoning at the end, as the broth will concentrate and the flavors will develop as it cooks.
- Add enough slurry to get the stew as thick as you’d like it. It will thicken up a bit more as it sits.
Make It A Meal
Pairing Copycat Cracker Barrel Chicken and Dumplins with a simple side salad or some crusty bread makes a hearty and satisfying meal. The freshness of a salad balances the richness of the dish, while bread is perfect for soaking up every last bit of the delicious broth. Or, go full Cracker Barrel meal style with mini carrots and green beans.
Storage
Save your leftover copycat Cracker Barrel Chicken and Dumplins in an airtight container in the fridge for 3-4 days. Reheat gently in the microwave or on the stovetop.
Copycat Cracker Barrel Chicken and Dumplins
Ingredients
- 6 cups chicken broth use low or no sodium added
- 1 celery rib cut into 3 pieces
- 1 carrot peeled and cut into 3 chunks
- 1 small onion cut in half
- 3 garlic cloves smashed
- 2 bay leaves
- 6 whole peppercorns
- 1 pinch dried thyme
- 1 1/2 pounds chicken breast or 2 large boneless skinless chicken breasts
- 3 1/4 cups all-purpose flour set the 1/4 cup aside for the slurry
- 1 tablespoon baking powder
- 2 teaspoons kosher salt
- 1¼ cup milk
- salt and pepper to taste
Instructions
- Combine chicken broth, celery, carrot, onion, garlic cloves, peppercorns, bay leaves, and dried thyme in a large pot to create a flavorful base for the stew.
- Add chicken breast to the broth mixture, ensuring it's fully submerged.
- Bring the pot to a boil, then reduce heat and simmer until the chicken is thoroughly cooked and tender, about 15 minutes.
- Meanwhile, mix the 3 cups of all-purpose flour, baking powder, and kosher salt in a bowl for the dumplings. The dough should be shaggy but still easily form a ball.
- Stir in 1 cup of milk to form a soft dough, knead it into a ball, wrap it in plastic wrap, then let the dough rest while the meat is cooking. Add more milk as needed for the dough ball to come together.
- Once the dough has rested for about 15 minutes, turn it out onto a very lightly floured counter and roll it out until it’s about ⅛-inch thick. Cut it into squares.
- Remove the chicken from the pot and set it aside to cool for a bit until it can be safely handled.
- Strain the broth to remove the vegetables and spices, returning the clear broth to the pot.
- Cook dumplings in the broth until they are puffed up and cooked through, about 15 minutes.
- Return the shredded chicken to the pot, season with salt and pepper to taste, and stir gently to combine everything evenly.
- Make a slurry combining the reserved 1/4 cup of flour with about 1/2 cup of water or chicken broth.
- Drizzle the slurry slowly into the simmering stew while stirring. Simmer until thickened. Adjust the salt and pepper to taste.
- Serve hot, with a sprinkle of fresh herbs if desired, for added flavor.
Notes
Chef Jenn’s Tips
- The best broth will make the best chicken & dumplins. Use homemade broth if you have it, or a box of good quality low-sodium chicken broth.
- If using bone-in chicken breast, remember to remove the bones after cooking, as they add flavor but are not part of the final dish.
- Don’t overwork the dumpling dough; it should be soft but not very sticky for the lightest, most tender dumplings.
- Adjust the seasoning at the end, as the broth will concentrate and the flavors will develop as it cooks.
- Add enough slurry to get the stew as thick as you’d like it. It will thicken up a bit more as it sits.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
This was so good and a huge hit with the hubby! He loves Cracker Barrel’s chicken and dumplings. I was nervous about making the dumplings from scratch but they were surprisingly easy to make, we enjoyed the leftovers for lunch the next day!