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.

Why You’ll Love This Cracker Barrel-Style Chicken and Dumplings

If you’re craving the kind of meal that instantly makes you feel at home, this old-fashioned chicken and dumplings recipe is exactly what you need. Inspired by the classic Cracker Barrel favorite, it’s made with simple pantry staples and comes together in just 40 minutes.

Here’s why this recipe deserves a spot in your dinner rotation:

• Pure comfort in every bite. Tender shredded chicken and soft, homemade dumplings simmer in a rich, flavorful broth that thickens into a cozy, gravy-like sauce.
• Easy ingredients. Everything you need is likely already in your kitchen, making this a great last-minute family dinner.
• Homemade dumplings from scratch. They’re surprisingly simple to make and cook right in the broth for incredible flavor.
• Budget-friendly and filling. A handful of basic ingredients creates a hearty meal that feeds the whole family.
• Perfect for chilly nights. It’s warm, satisfying, and tastes like something Grandma would have made.

If Your holidays cooking and baking  is time consuming like me, especialy with a big familly,
check out the all in one set from NutriChef Kitchenware High-qualified Basic Kitchen Cookware Set of 20 Pieces,

[Check price on Amazon →]  

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.

Step-by-Step Instructions

Step 1: Cook the Chicken

In a large Dutch oven or heavy-bottomed pot, combine the chicken broth, celery, onion, and halved chicken breasts. Bring everything to a boil over medium-high heat, then reduce the heat to low. Partially cover the pot and let the chicken simmer for about 15 minutes, or until it’s fully cooked.

Step 2: Make the Dumpling Dough

While the chicken cooks, whisk together the flour, baking powder, and salt in a medium mixing bowl. Pour in the milk and stir gently until a shaggy dough forms. Avoid overmixing so the dumplings stay light and tender.

Step 3: Roll and Cut the Dumplings

Transfer the dough to a lightly floured surface and roll it into a rectangle about ¼ inch thick. Use a pizza cutter or sharp knife to cut the dough into strips or squares about 1 to 2 inches in size.

Step 4: Remove the Chicken and Vegetables

Once the chicken is cooked through, transfer it to a cutting board. Remove and discard the celery and onion since they’ve already flavored the broth.

Step 5: Cook the Dumplings

Bring the broth back to a gentle simmer. Carefully drop the dumpling pieces into the broth, stirring gently so they don’t stick together. Simmer for 20 to 30 minutes, stirring occasionally, until the dumplings are cooked through and the broth has thickened into a rich, gravy-like consistency.

Step 6: Shred the Chicken

While the dumplings cook, shred or chop the chicken into bite-sized pieces.

Step 7: Finish and Serve

Return the shredded chicken to the pot and stir gently to combine. Season with salt and pepper to taste, then serve hot and enjoy.

Tips and Variations

• Don’t overmix the dough. Stir just until the ingredients come together to keep the dumplings soft and fluffy.
• Keep the broth at a gentle simmer. Boiling too vigorously can cause the dumplings to break apart.
• Use rotisserie chicken for a shortcut. Simply simmer the broth with the celery and onion first, discard the vegetables, then stir in the cooked shredded chicken during the last 5 minutes.
• Leave the vegetables in if you like. If your family enjoys celery and onions, chop them into smaller pieces and keep them in the finished dish instead of removing them.
• Add extra vegetables. Carrots can be added at the beginning with the broth, while frozen peas or corn are best stirred in during the final few minutes of cooking.
• Thicken the broth if needed. If you’d like an even richer consistency, stir in a slurry made from 1 tablespoon cornstarch (or flour) mixed with 2 tablespoons cold water and simmer until thickened.
• Try chicken thighs. Boneless, skinless chicken thighs add even more flavor and stay wonderfully juicy.

What to Serve with Chicken and Dumplings

This hearty dish is satisfying on its own, but adding a simple side makes it feel like a complete comfort-food feast.

• Buttery biscuits or warm dinner rolls for soaking up every bit of the delicious broth.
• A crisp green salad with a light vinaigrette to balance the richness of the dumplings.
• Steamed green beans tossed with a little butter and black pepper.
• Roasted broccoli or Brussels sprouts for an easy vegetable side.
• Southern-style collard greens if you’re serving a classic comfort-food dinner.
• Cranberry sauce for a sweet, tangy contrast that pairs surprisingly well with the savory chicken.
• Applesauce for a simple, family-friendly side that’s especially popular with kids.

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!

Homemade Cracker Barrel-Style Chicken and Dumplings

Enjoy comforting, homemade chicken and dumplings inspired by the classic Cracker Barrel recipe. Rich broth, tender chicken, and fluffy dumplings make this dish the ultimate comfort meal.

Print Pin

Course: Main Course

Cuisine: American

Keyword: Copycat Cracker Barrel Chicken and Dumplings

Prep Time: 5 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 40 minutes minutes

Calories: 420kcal

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.

Nutrition

Calories: 420kcal | Carbohydrates: 52g | Protein: 36g | Fat: 10g | Cholesterol: 84mg | Sodium: 1778mg | Fiber: 2g | Sugar: 3g

Save