Cracker Barrel Chicken and Dumplings Copycat Recipe

This cracker barrel chicken and dumplings recipe gives you the thick, starchy, stick-to-your-ribs bowl the restaurant is known for, ready in about an hour on your stovetop. It’s the kind of meal that makes sense on a cold weeknight when you want something genuinely filling without a lot of fuss.

The dumplings here are the flat, slippery, noodle-style strips that Cracker Barrel uses, not fluffy drop biscuit dough. That distinction matters, and it’s what makes this version taste right.

Why I Love This Recipe

The broth is rich without being heavy because the dumplings release starch as they cook, thickening everything naturally. No cornstarch slurry needed.

The flat dumplings have a soft, chewy bite that holds up in the broth without falling apart. That texture is what keeps this version interesting.

It uses a rotisserie chicken, which means you skip an entire cooking step and get more flavor than a plain poached breast would give you.

Recipe Ingredients

• 1 rotisserie chicken (about 3 lbs) – Shred the meat and discard the skin; the bones can go into the broth if you want more depth
• 6 cups chicken broth – Low-sodium gives you more control over the saltiness
• 1 cup whole milk – Adds body to the broth; 2% works but the result is slightly thinner
• 3 tbsp unsalted butter – For sautéing the aromatics
• 1 medium yellow onion, diced – About 1 cup diced
• 3 medium celery stalks, sliced – Adds a mild savory backbone
• 2 garlic cloves, minced – Optional but worth it
• 1 tsp salt – Plus more to taste at the end
• 1/2 tsp black pepper – Freshly ground if you have it
• 1/2 tsp dried thyme – Cracker Barrel keeps it simple; this is the right herb
• 2 cups all-purpose flour – For the flat dumplings
• 1 tbsp baking powder – Gives the dumplings a slight lift without making them puffy
• 3/4 tsp salt – For the dumpling dough, separate from the broth salt
• 3/4 cup whole milk – For the dumpling dough
• 3 tbsp unsalted butter, melted – Binds the dough and keeps it tender

Variations / Substitutions

• Rotisserie chicken swap – Use 3 cups of any cooked shredded chicken, including leftover roast chicken; the flavor will be slightly leaner but the dish works fine.
• Gluten-free dumplings – A 1:1 gluten-free flour blend works; the dumplings will be a little more delicate, so handle them gently when dropping into the broth.
• Dairy-free – Replace the whole milk in both the broth and the dough with full-fat oat milk; the broth turns out slightly less rich but still thick.
• Added vegetables – Stir in 1 cup of frozen peas or diced carrots along with the chicken. Add them before the dumplings so they have time to heat through.
• Extra herb – A bay leaf simmered in the broth, removed before serving, adds a quiet savory note without changing the character of the dish.
• Heat – A pinch of cayenne in the dumpling dough gives a very faint warmth that most people won’t identify but will notice.

If you like this kind of homestyle chicken dish, you might also enjoy looking up a Cracker Barrel chicken pot pie recipe.

How To Make Chicken and Dumplings

Step 1: Soften the Aromatics

Melt the 3 tbsp unsalted butter in a large heavy pot or Dutch oven over medium heat. Add the 1 cup diced onion and the 3 sliced celery stalks. Cook, stirring occasionally, for about 6 minutes until the onion is translucent and the celery has softened. Add the 2 minced garlic cloves and stir for 30 seconds.

The onion should look soft and slightly glossy, not browned. If the edges start to color before the center is soft, lower the heat a touch.

Step 2: Build the Broth

Pour in the 6 cups chicken broth and the 1 cup whole milk. Add the 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme. Raise the heat to medium-high and bring the liquid to a steady simmer, about 8 to 10 minutes.

Add the shredded rotisserie chicken to the pot and stir to distribute it evenly. You want the broth at a gentle simmer before the dumplings go in, not a hard boil. A rolling boil will tear the dumplings apart.

Step 3: Mix the Dumpling Dough

While the broth heats, whisk together the 2 cups all-purpose flour, 1 tbsp baking powder, and 3/4 tsp salt in a medium bowl. Pour in the 3/4 cup whole milk and the 3 tbsp melted unsalted butter. Stir until a shaggy dough forms, about 30 seconds. Do not overwork it.

The dough should hold together but look rough and slightly sticky. If it feels too wet to roll, dust your hands with a little flour. Overworking the dough makes the dumplings tough, so stop stirring the moment no dry streaks remain.

Step 4: Roll and Cut the Dumplings

Turn the dough out onto a lightly floured surface and pat or roll it to about 1/8 inch thick. Cut it into roughly 1-inch by 2-inch strips with a knife or a pizza cutter. They don’t need to be perfect rectangles.

This is the Cracker Barrel detail that matters most. Thicker dumplings stay doughy in the middle and take much longer to cook. At 1/8 inch, they cook through in the broth in about 10 minutes and turn silky rather than gummy.

Step 5: Simmer the Dumplings

Drop the cut dumpling strips one at a time into the simmering broth, giving each one a second to settle before adding the next. Once all the dumplings are in, reduce the heat to medium-low and cook uncovered for 10 to 12 minutes, stirring gently every 2 to 3 minutes.

The broth will thicken noticeably as the dumplings cook, going from thin and milky to a creamy, stew-like consistency. Taste and adjust the salt at this point. If it’s thicker than you’d like, stir in a splash of warm broth, a few tablespoons at a time.

Step 6: Ladle and Garnish

Ladle the chicken and dumplings into wide shallow bowls. Finish each bowl with a crack of fresh black pepper and, if you like a little color, a pinch of fresh chopped parsley over the top.

Recipe Tips

• Don’t skip the resting time on the dough. After you mix it, let it sit for 5 minutes before rolling. It relaxes slightly and is easier to roll thin without springing back.
• Use a floured rolling pin and surface generously. The dough is sticky, and if it tears while you’re cutting it, the strips will dissolve at the edges in the broth rather than holding their shape.
• The simmer matters more than the heat level number. You want small, lazy bubbles. If the broth is boiling vigorously when the dumplings go in, they break up. If you’re not sure, err on the side of lower heat.
• Leftovers thicken a lot overnight. The dumplings keep absorbing liquid in the fridge. Reheat with an extra 1/4 to 1/2 cup of broth stirred in, over medium-low heat, and it comes back to the right consistency.

Cook times vary slightly depending on how thin you roll the dumplings:

Dumpling Thickness	Approximate Cook Time	Texture Result
1/8 inch	10 to 12 minutes	Silky, tender, slippery
1/4 inch	15 to 18 minutes	Chewier, doughy center
3/8 inch	20 to 22 minutes	Dense, undercooked risk

How To Store

• Refrigerate – Store in an airtight container for up to 3 days. The dumplings will soak up broth as they sit, so the texture will be softer on day 2.
• Reheating – Warm over medium-low heat on the stovetop, stirring in 1/4 to 1/2 cup of extra chicken broth to loosen the consistency. Avoid the microwave if you can, as it makes the dumplings rubbery.

What To Serve With Chicken and Dumplings

A simple green salad with a sharp vinaigrette works well here because the acid cuts through the richness of the broth and gives your palate a break between bites. Roasted or steamed green beans do the same job. If you want to lean into the Cracker Barrel theme, a side of cornbread is a natural fit because the slight sweetness and crumbly texture contrast nicely with the soft, starchy dumplings.

Frequently Asked Questions

Can I make the dumpling dough ahead of time?

Yes, up to 2 hours ahead. Wrap it tightly in plastic wrap and keep it in the fridge, then roll and cut right before the broth is ready.

Can I freeze chicken and dumplings?

Technically yes, but the dumplings turn soft and a bit mushy after thawing. It’s one of those dishes that’s best made fresh or stored in the fridge for a few days rather than frozen.

My broth is too thin even after 12 minutes. What went wrong?

The dumplings likely went in too thick, so they haven’t released enough starch yet. Give them another 3 to 5 minutes and stir gently. The broth will thicken as it continues to cook.

Can I use canned biscuit dough instead of making the dumplings from scratch?

You can, but the texture will be fluffy and bready rather than flat and slippery, which changes the character of the dish significantly. It’s closer to a chicken and biscuit stew than the Cracker Barrel style.