Cracker Barrel Chicken And Dumplings

There’s something timeless and comforting about a bowl of Cracker Barrel–style Chicken and Dumplings — soft, tender dumplings simmered in a rich, savory broth with juicy pieces of chicken. This dish captures the heart of Southern home cooking, where simplicity meets soul. Each spoonful feels like a warm hug — the kind that reminds you of Sunday dinners at Grandma’s table, where the air smelled of butter and simmering broth.

Unlike store-bought or shortcut versions, this recipe stays true to its roots: flour-based dumplings rolled and cut by hand, cooked gently in a hearty chicken broth until they soak up every bit of flavor. The result? A dish that’s creamy yet rustic, humble yet full of love — proof that the simplest ingredients can create the most comforting meals.

Serve it steaming hot with a slice of buttermilk biscuit or a drizzle of honey butter on the side, and you’ll understand why this classic never goes out of style.

Why People Will Love Cracker Barrel Chicken and Dumplings

Pure Southern Comfort — Every spoonful delivers that nostalgic, heartwarming taste of homemade goodness that soothes the soul.

Simple Ingredients, Big Flavor — Just a handful of pantry staples come together to create a meal rich in depth, texture, and warmth.

Tender, Hand-Rolled Dumplings — Soft, buttery dumplings made from scratch absorb the savory chicken broth, creating the perfect bite every time.

Hearty and Filling — This is the kind of dish that satisfies real hunger — cozy, creamy, and deeply comforting after a long day.

A Taste of Home — It evokes family gatherings, slow-cooked Sunday dinners, and the feeling of being cared for with love and patience.

Versatile and Crowd-Pleasing — Perfect for family dinners, potlucks, or when you want to share a little comfort with the people you love most.

Timeless Tradition — This recipe carries the spirit of classic Southern cooking — a reminder that simple food, made with heart, never goes out of style.

Key Ingredients

Chicken Broth — The soul of this dish. A rich, savory base that carries layers of comforting flavor, wrapping every dumpling in warmth and depth.

Cooked Chicken — Tender, juicy pieces of chicken that add heartiness and protein, turning a humble soup into a complete, satisfying meal.

All-Purpose Flour — The foundation of the dumplings. It gives them that classic Southern texture — soft, slightly chewy, and wonderfully rustic.

Butter — Adds richness and a hint of indulgence, creating tender dumplings that melt in your mouth with each bite.

Milk — Brings the dough together, lending a subtle creaminess that enhances both the flavor and texture of the dumplings.

Baking Powder — A small but essential touch that gives the dumplings their light, pillowy lift.

Salt — Simple yet powerful — it balances every flavor and reminds you that even the most modest ingredients can shine when seasoned with care.

Expert Tips

Use homemade broth if possible. A slow-simmered chicken broth made from bones and aromatics gives unmatched flavor and depth — it’s the foundation that makes this dish truly memorable.

Don’t overwork the dough. Handle it gently. Overmixing will make the dumplings tough instead of soft and tender. Think of it like pie dough — the less you fuss, the better the texture.

Flour is your friend. Generously flour your surface and tools when rolling and cutting the dumplings. This keeps them from sticking and gives that authentic rustic finish.

Cut for comfort, not perfection. Uneven, imperfect dumplings are part of the charm — each one soaks up the broth differently, creating texture and variety in every bowl.

Simmer, don’t boil. Once the dumplings are in, keep the heat low and steady. A gentle simmer helps them cook through while staying soft and pillowy.

Add the chicken at the end. Stir in your cooked chicken after the dumplings are nearly done — this keeps the meat juicy and prevents it from drying out.

Let it rest before serving. Give the dish a few minutes to settle once off the heat. This allows the broth to thicken naturally and the flavors to fully bloom.

How to make Cracker Barrel Chicken And Dumplings

Ingredients

2 quarts chicken broth

3 cups cooked chicken

1 cup milk

2 tablespoons butter

1 pinch salt

2 cups flour

½ teaspoon baking powder

Instructions

Step 1:

Now, in a bowl, take the flour, Baking powder, and salt to make it all get mixed properly.

Add the pieces of the butter in it with the fork or pastry blender. Stir in the milk , until the mixture gets ready and the dough becomes the ball.

Step 2:

All these have to hence, stir properly and well so that the final Dough becomes extra soft.

Now, heavily flour a work surface, that means just spread the flour on the surface where you are going to prepare the chicken and dumplings.

Step 3:

Now, you will need to use the pin or something to cut the dumplings with.

I love to do it with the pizza cutter and even the small spatula to do it, one can see which one suits them.

Step 4:

The small spatula, l use, is to lift the Dumplings off the cutting surface.

Now, roll the dough out and dip the flour in it and cut the dumplings into any shape.

Step 5:

Use a spatula to lift them on a heavily floured plate and keep flouring between the layers. Bring broth to boil , drop the dumplings, keep extra flour on them.

Cook for 20 minutes and add cooked chicken.

ENJOY!

Important Notes When Making Cracker Barrel Chicken and Dumplings

Texture is everything. The magic of this dish lies in the contrast — tender dumplings floating in a silky, savory broth. Keep the dough soft but not sticky, and roll it just thick enough to hold its shape.

Flour matters. The type and freshness of your flour can affect texture. Old or compacted flour makes heavier dumplings, so use fresh all-purpose flour for the best results.

Patience rewards flavor. Don’t rush the simmering process. The slow bubbling allows the dumplings to absorb the broth’s richness and develop that signature creamy consistency.

Salt thoughtfully. The broth and chicken may already contain salt, so taste before seasoning. Proper balance ensures every spoonful tastes warm and round, never overwhelming.

Broth consistency changes as it cools. It naturally thickens when standing — so if reheating later, add a splash of milk or broth to restore its smoothness.

Homemade feels different. This recipe isn’t just about food — it’s about the act of slowing down, creating something with your hands, and serving comfort from your own kitchen.

How to Enjoy Cracker Barrel Chicken and Dumplings After Cooking

Let it rest before serving.

Once the dumplings and chicken are tender, remove the pot from the heat and let it rest for about 5–10 minutes. This pause allows the flavors to settle, the broth to thicken naturally, and the dumplings to absorb just the right amount of creamy richness.

Serve it with care.

Use a deep ladle to scoop from both the broth and dumplings, ensuring every bowl holds a perfect balance — tender chicken, pillowy dumplings, and silky broth. A sprinkle of black pepper or a touch of fresh parsley on top adds a simple but elegant finish.

Pair it thoughtfully.

This dish is hearty on its own, but it pairs beautifully with warm buttermilk biscuits, a side of sweet glazed carrots, or buttery mashed potatoes. For contrast, add a crisp green salad or roasted vegetables to balance the richness.

Set the mood.

Enjoy it slow. Serve it in rustic bowls, light a soft candle, and let the aroma fill the room. This meal isn’t meant to be rushed — it’s comfort food, made to calm both hunger and heart.

Store and savor later.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or broth to bring back that creamy texture. Gently warm over low heat, stirring often — never microwave it too hot, or the dumplings can toughen.

Share it generously.

This dish was born from family tables — it tastes best when shared. Serve it to loved ones on a chilly evening, and watch as the warmth of the meal brings quiet smiles and full hearts.

Nutrition Information:

For your Cracker Barrel Chicken and Dumplings recipe — based on a hearty, homemade serving (approximately 1 ½ cups per portion):

Calories: 365 kcal | Total Fat: 14.8 g | Saturated Fat: 7.2 g | Monounsaturated Fat: 4.3 g | Polyunsaturated Fat: 1.5 g | Cholesterol: 92 mg | Sodium: 620–780 mg (depending on broth and salt used) | Total Carbohydrates: 35 g | Dietary Fiber: 1.2 g | Sugars: 3.4 g | Protein: 25 g

Frequently Asked Questions:

Can I use rotisserie chicken instead of cooking my own?

Absolutely! Rotisserie chicken is a great time-saver and adds extra flavor thanks to its seasoned skin. Just remove the skin, shred the meat, and stir it in during the final few minutes of cooking so it stays tender and juicy.

How do I keep my dumplings from falling apart?

Make sure your broth is gently simmering — not boiling — before adding the dumplings. Boiling water can cause them to disintegrate. Also, avoid overmixing the dough; the less you handle it, the more stable and tender it will be.

Can I make the dough ahead of time?

Yes! You can prepare the dough up to 24 hours in advance. Wrap it tightly in plastic wrap and refrigerate it. When ready to cook, let it sit at room temperature for 10–15 minutes before rolling and cutting.

How can I thicken the broth if it’s too thin?

If you prefer a creamier consistency, mix 1 tablespoon of flour or cornstarch with a bit of cold milk or broth, then stir it into the pot near the end of cooking. Simmer gently until it reaches your desired thickness.

Can I freeze chicken and dumplings?

You can, but for best texture, freeze the broth and chicken separately from the dumplings. When reheating, make fresh dumplings — frozen ones can become mushy. This keeps the dish tasting freshly made every time.

How thick should I roll the dumpling dough?

Roll the dough to about ⅛ to ¼ inch thick. Thinner dumplings cook faster and soak up more broth, while slightly thicker ones hold their shape better. Choose based on whether you prefer soft, melt-in-your-mouth dumplings or a chewier bite.

Why do my dumplings stick together when I cook them?

That usually happens when there isn’t enough flour between layers or when they’re dropped too quickly into the pot. Dust each layer with flour and add dumplings gradually, stirring gently to keep them from clumping together.

What type of flour works best for the dumplings?

Use all-purpose flour for the most authentic texture — soft yet slightly dense, just like Cracker Barrel’s. Avoid self-rising flour, which can make the dumplings too airy and change the traditional Southern feel of the dish.

How do I prevent my broth from getting too thick or gummy?

Excess flour from the dumplings can make the broth overly thick. Shake off extra flour before adding them to the pot, and maintain a gentle simmer, not a rolling boil. This keeps the broth creamy, not pasty.

When should I add the chicken to the pot?

Always add the cooked chicken near the end of cooking, once the dumplings are nearly tender. This ensures the chicken stays juicy and flavorful without breaking apart from overcooking.