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Do you ever have those days when you just need a big, warm hug—but in food form? Well, look no further with our Cracker Barrel Chicken Dumplings!
This Cracker Barrel Chicken Dumplings is like a cozy hug from your favorite grandma. Too far? Ah, you get the picture, haha!
It’s the ultimate comfort food that brings the deliciousness of Cracker Barrel’s chicken right to your own kitchen.
Plus, you won’t have to put on real pants to enjoy it! That’s always a win in my book.
Once, when we stopped at a Cracker Barrel restaurant, I tried this dish. I knew right away it was one of those things I just had to try on my own.
The juicy chicken and pillowy dumplings swimming in a savory broth were so good, I considered asking for the recipe right then and there.
But since that might have been a tad awkward, I decided to recreate this copycat recipe at home.
Now, I’m sharing it with you! So grab your large pot, put on your favorite apron (you know, the one with the embarrassing print), and let’s make some Cracker Barrel Chicken Dumplings magic!
Some of our other favorite chicken recipes we have on our site include: Popcorn Chicken, Chinese Chicken Recipe, and Italian Lemon Chicken Foil Packet.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE CRACKER BARREL CHICKEN DUMPLINGS:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- CAN I USE ROTISSERIE CHICKEN?
- CAN I ADD VEGETABLES?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Copycat Cracker Barrel Chicken Dumplings
WHY THIS RECIPE WORKS:
- Simple Ingredients: Uses everyday items like all-purpose flour, chicken stock, and chicken breasts. No need for a special trip to the grocery store.
- Ultimate Comfort: The combination of tender chicken, fluffy dumplings, and a flavorful broth makes this a hearty meal perfect for busy weeknights.
- Easy Copycat Recipe: Brings the taste of Cracker Barrel’s chicken and dumplings straight to your stove top with minimal ingredients.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Low sodium chicken stock
- Celery
- Onion
- Boneless skinless chicken breasts
- Flour
- Baking powder
- Salt
- Buttermilk
HOW TO MAKE CRACKER BARREL CHICKEN DUMPLINGS:
- Add your stock, chicken breast, onion, and celery in a large pot over medium-high heat.
- Bring up to a boil, reduce heat to a simmer and cover. Simmer for 20 minutes.
- Remove the chicken and set aside. Discard the onion and celery.
- In a large bowl, combine the flour, baking powder, salt, and buttermilk.
- Combine until a dough forms. If the dough is too dry add a little more buttermilk, if it is too wet add a little more flour.
- Once the dough comes together, dust it heavily with more flour.
- Roll the dough out thinly on a clean work surface.
- Slice the dough into 1-inch squares.
- Add the dumplings to the simmering stock, stirring gently and frequently to prevent sticking.
- Let the dumplings cook for another 20 minutes to let the stock thicken.
- Meanwhile, shred the chicken.
- Once the sauce is nice and thick, add the chicken to the dumplings, stir, and serve.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE ROTISSERIE CHICKEN?
Absolutely! Using rotisserie chicken is a fantastic shortcut.
Just shred the leftover chicken and add it to the savory broth when you add the dumplings.
It’s a great way to save time, and you’ll still get that delicious juicy chicken flavor.
Plus, it’s less work—who doesn’t love that?
CAN I ADD VEGETABLES?
Yes, you can!
While this dish is already a comfort food superstar, adding veggies like diced carrots, peas, or green beans can make it even better.
Just toss them into the large pot when you add the dumplings.
Not only does it add color and nutrition, but it might also convince your kids to eat their veggies. Win-win!
ANY ADDITIONS?
Always! I hardly ever stick with the original recipe and you certainly don’t have to either.
- Fresh Herbs: Sprinkle chopped parsley or thyme for extra flavor.
- Garlic Cloves: Add minced garlic to the broth for a tasty kick.
- Mushrooms: Slice and add for an earthy depth.
- Corn Kernels: Sweet corn adds a delightful crunch.
- Peas: Toss in for a pop of color and sweetness.
- Carrots: Diced carrots make it more like a hearty stew.
- Creamy Broth: Stir in whole milk or cream for a richer, creamy broth.
- Spices: Add a dash of paprika or cayenne for a little heat.
- Bay Leaf: Simmer with a bay leaf for added aroma.
- Bacon Bits: Sprinkle cooked bacon on top because bacon makes everything better!
ANY SUBSTITUTIONS?
Let me know in the comments if you have any other ideas you’d like to try.
This list definitely doesn’t cover everything.
- Buttermilk: Use regular milk or almond milk with a splash of vinegar.
- Chicken Breasts: Substitute with chicken thighs for more flavor.
- All-Purpose Flour: Use gluten-free flour to accommodate dietary needs.
- Baking Powder: If you’re out, use self-rising flour and skip the baking powder and salt.
- Celery and Onion: Replace with celery salt and onion powder if you’re in a pinch.
- Chicken Stock: Use chicken broth or make your own stock using chicken bones.
HOW TO STORE:
Refrigerator
- Let the dish cool completely.
- Store in an airtight container in the fridge.
- Keeps well for up to 3 days.
- Reheat gently on the stove top over medium heat.
Freezer
- Cool completely before freezing.
- Transfer to a freezer-safe container or freezer bags.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator and reheat as above.
DANA’S TIPS AND TRICKS:
- Don’t Overmix the Dough: Mix until you have a shaggy dough to keep those dumplings fluffy and tender.
- Roll It Thin: Use a rolling pin on a well-floured surface to roll out the dumpling dough thinly. Thin dumplings cook better and absorb more flavor.
- Cutting Dumplings: A pizza cutter is your best friend here. It makes slicing the dumplings into squares quick and easy—like cutting pizza but with fewer toppings!
- Prevent Sticking: Gently stir the dumplings after adding them to the pot to prevent them from sticking together and forming one giant dumpling blob (unless that’s your thing).
- Season to Taste: Before adding the dumplings, taste the broth and adjust with a pinch of salt and black pepper if needed.
- Let It Simmer: Allow the dumplings to simmer until the broth becomes a thick, creamy broth that coats the back of a spoon.
And there you have it!
A copycat version of Cracker Barrel Chicken Dumplings that’s sure to become one of your best recipes.
It’s the perfect dish for those days when you need a little extra comfort or when you want to impress your family without spending a fortune at a restaurant.
Copycat Cracker Barrel Chicken Dumplings
Ingredients
- 6 cups low sodium chicken stock
- 1 pound boneless skinless chicken breasts
- 1 onion peeled but left whole
- 2 stalks of celery
- 3 cups flour more for dusting
- 1 tablespoon baking powder
- 2 teaspoons salt
- 1 ⅓ cup buttermilk
Instructions
- Add the stock, chicken breast, onion, and celery in a large pot over medium-high heat.6 cups low sodium chicken stock, 1 pound boneless skinless chicken breasts, 1 onion, 2 stalks of celery
- Bring up to a boil, reduce heat to a simmer and cover. Simmer for 20 minutes.
- Remove the chicken and set aside. Discard the onion and celery.
- In a large bowl, combine the flour, baking powder, salt, and buttermilk.3 cups flour, 1 tablespoon baking powder, 2 teaspoons salt, 1 ⅓ cup buttermilk
- Combine until a dough forms. If the dough is too dry add a little more buttermilk, if it is too wet add a little more flour.
- Once the dough comes together, dust it heavily with more flour.
- Roll the dough out thinly on a clean work surface.
- Slice the dough into 1-inch squares.
- Add the dumplings to the simmering stock, stirring gently and frequently to prevent sticking.
- Let the dumplings cook for another 20 minutes to let the stock thicken.
- Meanwhile, shred the chicken.
- Once the sauce is nice and thick, add the chicken to the dumplings, stir, and serve.
Notes
- Don’t Overmix the Dough: Mix until you have a shaggy dough to keep those dumplings fluffy and tender.
- Roll It Thin: Use a rolling pin on a well-floured surface to roll out the dumpling dough thinly. Thin dumplings cook better and absorb more flavor.
- Cutting Dumplings: A pizza cutter is your best friend here. It makes slicing the dumplings into squares quick and easy—like cutting pizza but with fewer toppings!
- Prevent Sticking: Gently stir the dumplings after adding them to the pot to prevent them from sticking together and forming one giant dumpling blob (unless that’s your thing).
- Season to Taste: Before adding the dumplings, taste the broth and adjust with a pinch of salt and black pepper if needed.
- Let It Simmer: Allow the dumplings to simmer until the broth becomes a thick, creamy broth that coats the back of a spoon.
Nutrition
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