This copycat Cracker Barrel chicken and dumplings recipe is a southern style dinner that is practically the definition of comfort food!
You’ll love how easy it is to make this copycat Cracker Barrel chicken and dumplings recipe at home! Warm up with a steaming bowl of homemade goodness!
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Growing up, Cracker Barrel was one of those restaurants our family often visited while on vacation. We didn’t eat out much in our day-to-day life, but vacations were am exception.
When you think about it, Cracker Barrel is the perfect family-friendly restaurant. They have options for kids and adults alike, and the country store is the most wonderful thing for keeping kids busy and getting out the wiggles before eating dinner!
If you ask me, the only thing better than Cracker Barrel’s cinnamon apples is their chicken and dumplings! It’s one of my favorite items on Cracker Barrel’s menu, because it is basically the epitome of comfort food!
That’s why I decided to create my own version similar to what I’ve enjoyed at the restaurant.
I think the best recipes for chicken and dumplings are those that are easy to make, delicious to eat, and that evoke a sense of warm memories of simpler times.
When it comes to chicken and dumplings, some people prefer biscuit-style dumplings (like this easy Chicken and Bisquick dumplings recipe), others prefer a baked chicken and dumpling casserole, while still others prefer flat, noodle-like dumplings.
That’s why I’m sharing one of my personal favorites, this copycat Cracker Barrel chicken and dumplings recipe! I’ve been making it for years and years, and it is such a simple yet satisfying meal. It’s a homemade recreation that reminds me a lot of the restaurant version!
While this is a stove top chicken and dumplings recipe, I do have an Instant Pot version of this recipe as well!
The best pressure cooker chicken and dumplings recipe is no joke–it’s been pinned over 130,000 times, so you KNOW it’s good!
Want a slow cooker version? Try my Crock Pot chicken and dumplings!
More Homestyle Recipes to Try:
- Copycat Cracker Barrel Mac and Cheese
- Instant Pot Southern Style Green Beans
- How to Make Jiffy Cornbread Taste Better
- Southern Style Chicken and Dumplings
- Side Dishes to Serve with Chicken and Dumplings
- Chicken and Dumplings Soup
How to Make Copycat Cracker Barrel Chicken and Dumplings
You’ll start by adding some broth, ribs of celery, onion, and chicken to a stock pot or Dutch oven. Let that simmer for a bit–you’ll be surprised how much flavor comes from those few ingredients!
While that’s simmering, whip up the dumplings.
Now, don’t be intimidated by the dumplings–they’re really easy to make (my kids even help me!!
You mix up a soft dough, roll it out nice and thin, and cut it into strips or squares.
However, if you’re really not up for making your own dumplings, check out my recipes for stovetop chicken and dumplings with frozen dumplings or Instant Pot chicken and frozen dumplings using dumplings from the freezer section of the grocery store.
Pull out the chicken to a cutting board, then pull out the onion and celery and discard it. Add the dumplings to the hot broth to simmer while you cut up or shred the chicken, then add the chicken pieces back into the broth.
Add some salt and pepper to taste, and voila! Dinner is served!
How Do You Know When Dumplings are Done?
This depends on the type of dumplings. Obviously, fluffy biscuit dumplings cook differently than flat noodle dumplings.
In this case, for these flat dumplings, they should be like a somewhat dense al dente noodle. If you bite one, it shouldn’t be hard; it should be like a soft but thick noodle.
Can You Freeze Chicken and Dumplings?
I have successfully frozen this type of chicken and dumplings.
The flat, dense noodles lend themselves to freezing better than some types of chicken and dumplings.
Can I Use Pre-Cooked Chicken with These Dumplings?
If you prefer to use pre-cooked chicken in this recipe, you certainly can! Using a rotisserie chicken or other cooked chicken is a handy way to save time.
In that case, simmer the broth, celery, and onion together with the dumplings.
About 5 minutes before the dumplings are done, remove the celery and onion pieces and add in the shredded or chopped chicken to warm through.
Recommended Equipment:
- Dutch oven or stock pot
Copycat Cracker Barrel Chicken and Dumplings
This copycat recipe for Cracker Barrel's chicken and dumplings is practically the definition of home-cooked comfort food!
Ingredients
- 6 cups chicken broth
- 2 ribs of celery, broken in half
- 1/2 medium onion (keep it as a chunk of onion)
- 1 lb boneless skinless chicken breasts, each breast cut in half
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- 1 1/4 tsp salt
- 1 cup + 2 Tbsp milk
- Salt and pepper to taste
Instructions
- In a stockpot or Dutch oven, add broth, celery, onion, and chicken breasts.
- Bring to a boil, then reduce heat and simmer, partially covered, for about 15 minutes, until the chicken breast is cooked through. While the chicken is cooking, prepare the dumplings.
- In a medium mixing bowl, whisk together flour, baking powder, and salt. Stir in the milk just until combined into a shaggy dough.
- Turn the dough out onto a floured surface and roll to about 1/4 inch thickness.
- Use a pizza cutter to cut the dough into strips or squares about 1 to 2 inches in size.
- Once the chicken is cooked through, remove it to a cutting board. Remove the onion chunk and celery pieces and discard.
- Add the dough strips to the simmering broth and simmer for about 20-30 minutes, stirring occasionally, allowing the dumplings to cook and the broth to thicken to a gravy-like consistency.
- While the dumplings are simmering, shred or chop chicken and return to the pot.
- Add salt and pepper to taste, then serve warm.
Notes
- If you want to use pre-cooked chicken (such as pulled from a rotisserie chicken), you can! In that case, simmer the onion, celery, and dumplings in the broth at the same time. Remove the onion and celery and add the pulled/chopped chicken during the last 5 minutes of simmering to warm it through.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 418Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 82mgSodium: 1778mgCarbohydrates: 51gFiber: 2gSugar: 2gProtein: 34g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
I just made this recipe tonight! Both kid’s and husband thought it was amazing and better than Cracker Barrell! I did leave in the vegetables, it was delicious with them in. Also I made the dumplings ; it wasn’t hard it was super easy! Definitely a keeper! Thank you
Yay! Thank you for your sweet comment, Michelle–It makes me so happy to hear that your entire family loved the meal! 🙂
I made this, because my dumplings always dissolve when I make them out of my biscuit dough, I added a pack of country gravy mix whisked with 1/2 c cold milk when there was 10 min left to cook out of the 30. It came out wonderful
I’m so glad it worked well for you, Amanda–Thanks for sharing your idea to add the gravy mix, too! 🙂
Is there a way to make it gluten free, rice flour maybe?
Hi Gonna! I haven’t tried it with rice flour, so I’m not sure. I have limited experience with gluten-free flours. I’ve successfully used gluten-free Bisquick to make drop-style dumplings. You could certainly try the rice flour and see how it works, or even a cup-for-cup gluten-free baking blend (like Bob’s Red Mill or similar). If you give it a go with a substitute, I’d love to know how it works out for you! 🙂
Rice flour will not work because it will disintegrate it will not stay dumpling like I use a mixture of gluten-free flour and almond flour I also add an egg
Thank you for the tip, Tennille!
How much Calories and Carbs
Hi Genevieve! You can find nutrition information automatically calculated and displayed at the bottom of the recipe. I hope that helps–enjoy! 🙂
All I have is self rising flour. Will that work and just leave off the salt and baking powder.
Hi Brittany! I haven’t tried it myself, but I think that should work fine–enjoy! 🙂
Wow! Made this today with some homemade chicken broth that I had made the day before, and man oh man! It was SOOO good! I ended up chopping up the vegetables and leaving them in as a commenter suggested. I highly recommend cutting the dumplings SUPER small (they puff up like crazy!), and to add a dash of worcestershire! It was really, really good and I will definitely be making again! Oh! I also subbed almond milk for the regular milk and it worked perfectly.
Thank you so much for your sweet comment, April! I’m so happy to hear you loved the recipe and your tweaks sound fabulous! I’m going to have to try a dash of worcestershire next time! 🙂
I’m making your recipe this coming Friday to celebrate my son’s birthday. We’ve had chicken and dumplings at Cracker Barrel, but never made it before. I know it has a thick consistency, but it’s not a soup or a stew. Do you serve it with rice? should I serve it in bowl? I’m having guests, and would like to know what is usually served with chicken and dumplings.
Thanks!
Hi Lizet! I’d say it’s more of a stew-like consistency, and we typically serve it in bowls here. I love to serve it with a vegetable on the side (something easy, such as green beans or a salad). You could also serve cornbread, biscuits, or dinner rolls if you’d like. I hope your son has a great birthday! 🙂
Thanks! we served it with a salad. It was delicious and everybody loved it. Thanks for the recipe!
You’re very welcome! So happy to hear that everyone enjoyed it! 🙂
My dumplings came out with a hard texture and not fluffy. What did I do wrong?
Hi Kathleen! I’m sorry they didn’t turn out as expected! The dumplings shouldn’t be fluffy–they should be similar to a flat, al dente noodle. They do puff up a little while cooking, but then once they stop simmering and start cooling, they flatten out a bit. If they are hard, that could mean they weren’t rolled thin enough, or the dough was overworked, or they may have been cooked too long. I’d try rolling them thinner next time, then start checking them a little sooner to see if they’re done. I hope that helps! 🙂
Hi
I made this as well and mine were chewy in center, but I may not have rolled thin enough. Other than my error it was delicious, thank you
Hi Jan! Thank you for your kind words–I’m glad you enjoyed it! 🙂
Can I make this a make ahead freezer meal and if so how?
Hi Judy! You can make a batch and freeze it, then thaw and reheat when you are ready to eat. You can also make the dumplings and flash freeze them on a baking sheet, then transfer them to a freezer bag and keep in the freezer. When ready to cook, you can add the frozen dumplings to the hot broth–they’ll just take longer to cook. I hope that helps–enjoy!
Your recipes are great and easy to follow. Delicious. Thanks.
Thank you for your kind words, Dorothy! I’m so happy to hear that you are enjoying the recipes! 🙂
Thank you for creating this copycat recipe. We thought the dumpling component of the recipe was spot-on and made excellent dumplings for the chicken and broth/gravy. However, the recipe only calls for salt and pepper, which we did not feel was an adequate amount of seasoning for chicken, a flavorless protein. We added thyme, rosemary and garlic salt and we were very pleased with the result. I also question the cook time for this recipe; 5 minutes? How is that possible? The chicken cooks for 15 minutes and the dumplings for 20, so I think there may be an error in the heading of the recipe. Overall, I would definitely make this again.
Hi Natalie! Thank you for your comment! I’m glad you were able to tweak the seasonings to your liking. The celery and onion add a surprising amount of flavor to the broth, but yes, garlic, thyme, and rosemary are all fabulous additions as well. And you’re right–the cook time is definitely incorrect–I put the cook time and prep time in the wrong spots! Thank you for catching that error–I’ll update it so each is correct! 🙂
How much is in a serving like 1 cup or 2? Help
Hi Taylor! Unfortunately, I can’t say for sure because I don’t typically measure exact amounts in servings. But as a guess, I’d say probably about 1.5 cups. Hope that helps–enjoy! 🙂
Mine doesn’t come out as a gravy, what am i doing wrong?
Hi Sav! It may just need to simmer for a few more minutes…the flour from the dumplings should be sufficient to thicken the broth. Once you remove it from heat, the gravy does thicken a bit more as it cools, too. If you prefer it to be even thicker, you could always stir in a cornstarch slurry as well. Hope that helps! 🙂
Will it work out the same (thickness etc) if you use pre-made frozen dumplings like Anne’s Old Fashion Flat Dumplings?
Hi Jodi! I’ve never used Anne’s flat dumplings, but I’m guessing it will work fine. I’ve used Reames frozen dumplings before, which worked fine, so I’m sure Anne’s will as well. Enjoy! 🙂
Hi…I made a chick/dumplings recipe the other day using biscuit dough for dumplings and the finished product seemed awfully salty…this was a crockpot recipe…how is the sodium in this recipe?….Thanks…
Hi Matt! There is some salt in the dumpling dough for this recipe, but they don’t taste salty, in my opinion. The amount of sodium in this recipe will depend primarily on whether you use low-sodium chicken broth or regular chicken broth, and how much salt (if any) you add at the end. Personally, I most often use regular chicken broth, but then I don’t usually add any salt at the end. You could start with a low-sodium broth if you prefer and add salt to your taste at the end to make sure it doesn’t end up too salty. I hope that helps! 🙂
I used regular chicken broth abd did not add any additional salt to the recipe, other than what the dumpling dough called for and i thought the salt level was perfect. If you’re sensitive to salt/saltiness though, i would probably go with a low sodium broth for suee
Thank you Jamie! So glad you enjoyed it. 🙂
I told a friend I was making this recipe for dinner tonight. I just texted her, “Damn. The chicken and dumplings recipe was perfect. It’s just like the real thing.” Seriously, damn. I stuck really close to the recipe and it was spot on. The celery and onion infused the chicken and it was quite flavorful on its own, without any other additions.
I’m a lazy cook. I can cook I just don’t like to but this was pretty easy and the cleanup was quick too. I like that at any given time I probably have all of the ingredients without needing to make a grocery run. I’ve seen other recipes that need buttermilk or other things I don’t usually keep on hand.
Thanks (going off to see if you have a Cracker Barrel carrots recipe)
Thank you so much, Jan! I’m so glad you enjoyed the recipe. It’s amazing how much flavor the celery and onion give on their own. And although I don’t have the carrots recipe you’re looking for, I might need to add that to my list of projects to tackle next! 🙂
I used to make dumplings with bisquick, not knowing this is how my partner prefers his dumplings. He sent me this recipe and now it’s the only one I make. Absolutely delicious (I often add canned or frozen peas and mushrooms).
I’m so glad you and your partner both enjoy this meal, Christi! Thank you for sharing your additions, too–it’s a great way to get in some veggies. 🙂
This was SO good!! I used the frozen dumplings and added about 2 Tbsp of self rising flour to thicken the broth. Thank you so much!!
Wonderful! I’m so glad to hear that you enjoyed it, Renee! 🙂
Hi. I was wondering if this would hold up well if after cooking it, I transferred it to a crockpot to keep warm? I would like to take it to a family potluck. But I will have a 30 minute travel time, and who knows how long it will be before everyone arrives and we actually get to eat. If I keep the crock on low or warm, will the noodles be ok or turn mushy? Thanks so much!
Hi Josie! I honestly haven’t tried keeping it warm in the crock pot, but I think it would work fine. You may need to stir in a splash of water or broth before serving to loosen it up a bit, as the “gravy” sort of thickens over time. I don’t think the dumplings would get too mushy. If you try it, I’d love to hear how it works out for you! 🙂
Loved this! I never follow a recipe exactly. I used 4 celery stalks, a bag of baby carrot & whole Visalia onion, added all back after cooking the dumplings. I only had cassava flour, I had to add about 1/4c milk to get the consistency need but it worked. I also added about 1c of half & half at the end. Next time I’ll add peas too! Delicious!
Thank you, Stacy! I’m so glad you enjoyed it! Thanks for sharing your tweaks–it’s great to know you were able to make it work with cassava flour! 🙂
My mother would make this with ham and potatoes. She would use the ham bone and leftover Christmas ham to make the broth. I still make it today. Very Very good. One of my favorite dishes.
What a great idea, James–thanks for sharing! Ham would make an excellent substitute for the chicken, and you can never have too many potatoes, in my opinion! 🙂
thank you for the recipe
You’re welcome! Enjoy! 🙂
I made this tonight and it was delicious. I didn’t have celery so I replaced the salt in the noodle dough with celery salt. Loved it! Thanks for sharing.
I’m so glad you enjoyed it, Kristy! Thanks for sharing your tweaks, too! 🙂
Can you tell me what the dumplings are like the next day? Some recipes I’ve tried, the dumplings are mushy and almost falling apart the next day. I don’t use Bisquick because I know how those end up.
Hi Lori! The dumplings typically aren’t falling apart the next day. I find they can sometimes get a little bit chewier the next day, but not too tough–just not as pliable as when they’re first made, if that makes sense. They also do tend to absorb more liquid over time, so I sometimes have to add a little bit of chicken broth when reheating.
Hi! Just made and the flavor was delicious but my dumplings didn’t turn out. When I put them in the broth they puffed up and stayed puffy and cooked to almost a biscuit texture. Did I overwork the dough?
Hi Autumn! I’m sorry to hear that! They definitely shouldn’t be biscuit-like. I would think overworking the dough would make them tough, rather than fluffier. I wonder if they didn’t get rolled flat enough? I roll mine pretty thin, and they do puff up slightly initially but then they relax to a texture that’s more like a thick noodle. If you give it a try again, try rolling them thinner and see if that helps! 🙂
I haven’t made them yet, I was surprised we didn’t need to cut in lard or butter. I’m afraid they will dissolve, or stick together.
Hi Marie! No butter or lard is necessary for the dumplings. Stirring every so often during cooking helps to prevent them from sticking together. Enjoy! 🙂
10 out of 10!!! Amazing recipe!!!
Thank you so much, Nicole! I’m so glad you enjoyed it as much as we do! 🙂
Have you ever made with thighs instead of breasts?
Hi Donna! No, I haven’t tried that, but you definitely could! You may need to cook the chicken a little bit longer, but if you prefer dark meat, that’s certainly an option!
What if I used canned chicken?
You can use canned chicken if you prefer! I would probably add it after cooking the onion and celery in the broth, around the same time as when you start cooking the dumplings. Enjoy! 🙂
Though the flavor good the dumplings themselves are like eating cardboard. Rolled them thin less than 1/4 inch and definitely didn’t over knead them. No fluff at all and definitely not chewy like cracker barrel. Followed the recipe to the “T”. Simmered for 15 minutes cardboard dumplings, so continued to simmer another 15 minutes more like tuff cardboard. I’ll stick to my grandmother’s recipe on the dumplings at least the they are thick, fluffy and soft
Sorry to hear it didn’t work out for you, Joy!
Followed to a T and only added some garlic powder and this turned out amazing! Thank you!
Thank you so much, Niki! I love hearing that you enjoyed it! 🙂
My husband and I just made this and it turned out delicious!! Even better then Cracker Barrel! The only change we did was chopping the celery and onion real finely and kept it in the broth. We also used the precooked shredded chicken and it was so easy!! Thank you so much for this recipe! Definitely a keeper! We will be making this for years to come!!
I’m so happy to hear this, Cathy! Thank you for taking the time to let me know. 🙂
I made this for the first time tonight and not sure where I went wrong. My dumplings turned into mush. It came out looking like mashed potatoes. Any idea what could’ve gone wrong?
Hi Jacquie! I’m so sorry to hear that! I’m not sure what would cause the dumplings to dissolve like that. I suppose it’s possible the broth wasn’t hot enough when you put them in, so instead of the outside of the dumpling “setting”, they started falling apart. Also, if dumplings are too dry or too wet, they can tend to fall apart. At any rate, I hate to hear that it didn’t turn out as expected. 🙁
This Cracker Barrel copycat chicken and Dumplings are delicious, even better than Cracker Barrel’s. I followed your recipe to a T. But the next time I make these chicken and dumplings, I think I will roll the dough out a little thinner than 1/4 of an inch. I didn’t throw away my celery and onion but will eat it as a side. I wondered why I never seen celery in the dumplings at Cracker Barrel. Learn something new everyday. Thank you.
Thank you so much, Alice! I’m so glad to hear that you enjoyed the recipe as much as we do! 🙂
As a southerner, I just wanted to say thank you for keeping this recipe authentic. It’s almost impossible to find a recipe without carrots, peas and all kinds of vegetables and other seasonings that are not supposed to be in chicken and dumplings.
Thank you so much, Brooke! I’m so glad you enjoyed it. 🙂
I just tried this recipe and it didn’t turn out at all. The dumplings are nothing like the Cracker Barrel dumplings. I was extremely disappointed in this recipe. I followed it to the t and it just ended up I. The garbage.
I’m sorry to hear it didn’t work out for you, Sara! We find them to be very much like Cracker Barrel’s dumplings, but I know how disappointing it is when a recipe doesn’t work out as you’d hoped.