Cracker Barrel Chicken and Dumplings Copycat Recipe

This cracker barrel chicken and dumplings recipe brings one of the most requested dishes from the restaurant’s menu straight to your stovetop. It’s a thick, hearty pot of tender shredded chicken and flat, chewy dumplings cooked low and slow in a rich, creamy broth. If you’ve ever sat down to a bowl of it on a cold evening and thought “I need to know how to make this,” this is the recipe you’ve been looking for.

The version here stays close to what makes the original so satisfying: flat rolled dumplings, not the fluffy drop kind, and a broth that’s thick enough to coat the back of a spoon.

Why I Love This Recipe

The dumplings are the whole point. They’re rolled thin and cut into strips, so they cook up chewy and substantial rather than cottony and soft. They soak up the broth as they simmer and turn almost silky.

The broth gets its body from a simple roux and a bit of cream, which means it’s genuinely rich without needing a stockpot full of ingredients.

This is the version I keep coming back to on weeknights when I want something filling without a lot of fuss.

Recipe Ingredients

• 1.5 lbs boneless, skinless chicken breasts – Thighs work too and stay a bit moister after shredding
• 6 cups chicken broth – Low-sodium gives you more control over the salt level
• 1 cup whole milk – Adds body to the broth; 2% works but the broth will be slightly thinner
• 1/2 cup heavy cream – Gives the broth its signature richness
• 3 tbsp unsalted butter – The base of the roux
• 3 tbsp all-purpose flour – Thickens the broth alongside the dumplings
• 1 tsp garlic powder – Background savory note
• 1 tsp onion powder – Rounds out the broth
• 1 tsp salt – Adjust to taste at the end
• 1/2 tsp black pepper – Freshly ground preferred
• 1/2 tsp dried thyme – Keeps it herby without going heavy
• 2 cups all-purpose flour (for dumplings) – Measured correctly, spooned and leveled, not scooped
• 1 tbsp baking powder – Gives the dumplings just enough lift without puffing them
• 1 tsp salt (for dumplings) – Seasons the dough from the inside
• 3/4 cup whole milk (for dumplings) – Cold milk keeps the dough workable
• 2 tbsp unsalted butter, melted (for dumplings) – Adds a slight richness to the dough

Variations / Substitutions

• Chicken thighs instead of breasts – Thighs stay juicier after the long simmer and shred just as easily.
• Drop dumplings – Mix the dough slightly wetter (add 2 tbsp more milk) and drop spoonfuls directly into the broth for a softer, fluffier result.
• Gluten-free – A 1:1 gluten-free flour blend works in the dumpling dough, though the texture will be slightly less chewy.
• Dairy-free – Swap the whole milk and heavy cream for full-fat oat milk and the butter for a plant-based alternative; the broth will be a little lighter in color but still tasty.
• Extra vegetables – Stir in 1 cup of frozen peas or diced carrots along with the chicken when it goes back into the pot.
• More heat – A pinch of cayenne or a few shakes of hot sauce stirred into the broth at the end adds a quiet warmth without changing the character of the dish.

If you enjoy stick-to-your-ribs chicken dishes like this, you might also like a Cracker Barrel Chicken Pot Pie Copycat Recipe.

How To Make Chicken and Dumplings

Step 1: Simmer the Chicken

Pour the 6 cups chicken broth into a large, heavy pot or Dutch oven over medium-high heat and bring it to a boil. Add the 1.5 lbs chicken breasts, reduce the heat to medium-low, and let them simmer uncovered for 18 to 20 minutes, until the thickest part reads 165°F (74°C) on an instant-read thermometer.

The broth will turn a deeper gold as the chicken cooks into it. That liquid is now your flavor base, so don’t discard a drop of it.

Once the chicken is cooked through, transfer it to a cutting board and let it sit for 5 minutes. Shred it into rough, generous pieces with 2 forks. Keep the broth in the pot on low heat.

Step 2: Roll and Cut the Dumplings

In a large bowl, whisk together the 2 cups all-purpose flour, 1 tbsp baking powder, and 1 tsp salt (for the dumplings). Pour in the 3/4 cup cold whole milk and the 2 tbsp melted butter, then stir with a fork just until the dough comes together. It should be shaggy and slightly sticky, not smooth.

Dust a clean surface lightly with flour and turn the dough out. Roll it to about 1/8-inch thick, which is roughly the thickness of a playing card. Cut it into strips about 1 inch wide and 2 inches long with a sharp knife or a pizza cutter.

Don’t overwork the dough. Mixing past the point of “just combined” makes the dumplings tough once they hit the broth.

Step 3: Build the Broth

Ladle out about 1 cup of the chicken broth from the pot and set it aside. In the same pot over medium heat, melt the 3 tbsp unsalted butter. Sprinkle in the 3 tbsp all-purpose flour and whisk constantly for about 1 minute until the mixture turns a pale golden color and smells slightly nutty.

Slowly pour the reserved cup of broth back in while whisking to keep it smooth, then add the remaining broth, the 1 cup whole milk, the 1/2 cup heavy cream, the 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme. Whisk everything together and bring it to a gentle simmer over medium heat.

The broth should thicken slightly within 3 to 4 minutes, coating the back of a spoon. If it looks thin, give it another minute before adding the dumplings.

Step 4: Cook the Dumplings

Add the shredded chicken back into the pot. Then drop the dumpling strips in one at a time, stirring gently after each small batch so they don’t stick together. Once all the dumplings are in, reduce the heat to low, partially cover the pot, and cook for 15 to 18 minutes, stirring every few minutes.

The dumplings are done when they look opaque all the way through and the broth has thickened noticeably, almost like a gravy. If you pull one out and taste it, it should be tender but with a slight chew, not doughy in the center.

Resist the urge to crank the heat up. A hard boil will break the dumplings apart and leave you with a cloudy, starchy broth.

Step 5: Ladle and Garnish

Taste the broth and adjust salt if needed. Ladle the chicken and dumplings into wide, shallow bowls, making sure each bowl gets a generous amount of both dumplings and shredded chicken. Finish each bowl with a small pinch of black pepper and, if you like, a few fresh thyme leaves scattered across the top.

Recipe Tips

• Use cold milk for the dumpling dough. Warm milk activates the baking powder too soon and can make the dumplings puff and dissolve in the broth instead of holding their shape.
• Don’t skip the roux. It’s what separates a thin broth from the thick, clingy sauce that makes this dish feel substantial. A minute of whisking the flour and butter together before adding liquid prevents a raw flour taste.
• Shred the chicken in chunky pieces, not fine strands. Small, stringy pieces disappear into the broth. Larger shreds give you something to bite into alongside the dumplings.
• Leftovers thicken considerably as they sit. Add a splash of broth or milk when reheating and stir gently over low heat so the dumplings don’t break apart.

Bake times by dumpling thickness (approximate cook times in the simmering broth):

How To Store

• Refrigerate – Store in an airtight container for up to 3 days. The broth will thicken to almost a solid once cold, which is normal.
• Reheating – Reheat in a saucepan over low heat, adding 1/4 to 1/2 cup of chicken broth or water to loosen the broth back up. Stir gently so the dumplings stay intact. Avoid the microwave if you can, it makes the dumplings rubbery.

What To Serve With Chicken and Dumplings

A simple green salad with a sharp vinaigrette cuts through the richness of the broth in a way that a heavier side wouldn’t. Skillet cornbread is a natural partner because you can tear off a piece and drag it through the broth at the bottom of the bowl. Steamed green beans work well too, they’re mild enough not to compete with the dish and add a bit of fresh color to the table.

Frequently Asked Questions

Can I use rotisserie chicken to save time?

Yes. Skip Step 1 entirely, use 3 cups of shredded rotisserie chicken, and start with store-bought broth in Step 3. The flavor will be slightly less deep but still very good.

Can I make this in a slow cooker?

You can cook the chicken in the slow cooker on low for 6 hours, shred it, then transfer everything to the stovetop to build the broth and cook the dumplings. The dumplings need direct heat and stirring to cook properly, so finishing on the stove is necessary.

Why did my dumplings fall apart?

Most likely the heat was too high. A hard boil breaks up the dough before it sets. Keep the pot at a low, steady simmer and stir gently rather than vigorously.

Can I freeze this dish?

Freezing is not recommended. The dumplings absorb liquid as they freeze and thaw, and they tend to turn mushy and disintegrate when reheated.

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Chicken and Dumplings Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts
• 6 cups low-sodium chicken broth
• 1 cup whole milk
• 1/2 cup heavy cream
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 2 cups all-purpose flour (for dumplings)
• 1 tbsp baking powder
• 1 tsp salt (for dumplings)
• 3/4 cup whole milk (for dumplings)
• 2 tbsp unsalted butter, melted (for dumplings)

Method

 

1. Bring the 6 cups chicken broth to a boil in a large pot, add the 1.5 lbs chicken breasts, reduce to medium-low, and simmer for 18 to 20 minutes until the chicken reaches 165°F (74°C). Remove the chicken, shred it into large pieces, and keep the broth in the pot on low.
2. Whisk together the 2 cups all-purpose flour, 1 tbsp baking powder, and 1 tsp salt for the dumplings. Stir in the 3/4 cup cold whole milk and 2 tbsp melted butter until just combined. Roll the dough to 1/8-inch thick on a floured surface and cut into 1×2-inch strips.
3. Ladle out 1 cup of broth and set it aside. In the same pot over medium heat, melt the 3 tbsp unsalted butter, whisk in the 3 tbsp flour, and cook for 1 minute. Gradually whisk in the reserved broth, remaining broth, 1 cup whole milk, 1/2 cup heavy cream, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme. Simmer for 3 to 4 minutes until slightly thickened.
4. Add the shredded chicken back to the pot, then drop the dumpling strips in one at a time. Reduce heat to low, partially cover, and cook for 15 to 18 minutes, stirring gently every few minutes, until the dumplings are opaque and the broth is thick.
5. Taste and adjust salt, ladle into wide bowls with plenty of chicken and dumplings, and finish with a pinch of black pepper and a few fresh thyme leaves.

Notes

You can make the dumpling dough up to 2 hours ahead and refrigerate it, covered, until you’re ready to roll. The broth will keep thickening as the dish sits, so if you’re not serving right away, stir in a little extra broth before ladling. A wide, heavy-bottomed pot like a Dutch oven gives you the most even heat and the best results here.