Name: Cracker Barrel Chicken and Dumplings Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Southern American
Ingredients: 8 cups low-sodium chicken stock; 1 cube chicken bouillon; 2 stalks celery, diced; 3 carrots, diced; 1 onion, peeled but left whole; 1 pound boneless, skinless chicken breasts; 2 cups milk; 3 cups flour, plus more for dusting; 1 tablespoon baking powder; 2 teaspoons salt; 1 ⅓ cups buttermilk

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Oh, there’s something so comforting about a big pot of homemade chicken and dumplings, isn’t there? Especially if you’re anything like me and crave those hearty, soulful meals that just wrap you up in warmth. This Cracker Barrel Chicken and Dumplings Recipe takes that nostalgic craving and brings it to your kitchen table with all the flavors you love—rich chicken stock, tender chicken breasts, and those pillowy dumplings that soak up every bit of goodness. It’s the kind of dish that works beautifully after a chilly day or when you just want to impress the family with a classic Southern favorite.

What makes this recipe really stand out is its balance of comfort and simplicity—I’ve made it for quick weeknight dinners and also for lazy Sunday lunches when I have a bit more time. It’s forgiving, approachable, and best of all, tastes like you’ve been simmering all day (even if you haven’t!). If you’re searching for that perfect Cracker Barrel Chicken and Dumplings Recipe to replicate that restaurant magic at home, you’re in the right place!

Ingredients You’ll Need

The ingredients here come together naturally, each bringing its own magic to the table. Fresh veggies add sweetness and depth, the chicken gives hearty protein, and the homemade dumplings? Absolute showstoppers. When you shop, fresh is best—especially for the vegetables and chicken—but if you’re ever in a pinch, frozen veggies can work too.

Chicken stock (low-sodium): Using low-sodium stock allows you to control the saltiness—plus it’s packed with flavor from the start.
Chicken bouillon cube: This boosts the broth’s savory depth without needing extra seasoning.
Celery (diced): Adds a nice aromatic crunch that softens perfectly during cooking.
Carrots (diced): Bring a natural sweetness that balances the savory broth.
Onion (whole, peeled): Tossed in whole for gentle onion flavor—easy to remove later if you want a smooth broth.
Chicken breasts (boneless, skinless): Tender and lean, perfect for shredding into the dumplings.
Milk: Creams up the broth slightly, making the base velvety and luscious.
Flour: The foundation for the dumplings—make sure to measure carefully for the best texture.
Baking powder: Gives your dumplings that light, fluffy lift.
Salt: Enhances all the flavors in the dumplings.
Buttermilk: Adds a subtle tang and tender crumb to the dumplings. If you don’t have buttermilk, I’ve got tips below.

Variations

While I love this recipe as is, I’m all about making things your own in the kitchen. The base is versatile, so feel free to tweak away and make it fit your taste or dietary needs without losing that cozy essence.

Using leftover rotisserie chicken: When I’m short on time, swapping the chicken breasts for shredded rotisserie chicken works like a charm and saves prep time.
Adding fresh herbs: I sometimes toss in fresh thyme or parsley right at the end for a burst of fresh flavor—it brightens things up wonderfully.
Dairy-free option: For buttermilk, mix regular milk with a tablespoon of lemon juice or vinegar and let it sit for 5 minutes—it’s a great substitution in a pinch.
Vegetable variations: Sometimes I sneak in peas or green beans for extra color and nutrition.

How to Make Cracker Barrel Chicken and Dumplings Recipe

Step 1: Build Your Broth

Start by pouring those 8 cups of low-sodium chicken stock into a large pot, then toss in your chicken bouillon cube for an extra flavor punch. Add the diced celery, carrots, and whole peeled onion to the pot. Bring everything to a simmer over medium heat. The key here is patience—let those veggies and the bouillon cube mingle in the broth and infuse it with their goodness. I usually simmer it gently for about 15 minutes; you’ll smell the magic happening.

Step 2: Cook the Chicken

Next, add your boneless, skinless chicken breasts straight into that aromatic broth. Let them poach gently—about 20 minutes until fully cooked and juicy. You want to keep the heat steady and avoid boiling hard to keep the chicken tender. Once cooked, pull the chicken out, set it aside to cool a bit, then shred it up with forks or your hands to that perfect bite-sized texture.

Step 3: Mix Up the Dumplings

While the chicken cools, it’s time to get your hands a bit floury! In a large bowl, whisk together the flour, baking powder, and salt. Make a little well in the center and pour in the buttermilk—then stir just until everything forms a sticky dough. Don’t overmix here; you want to keep the dumplings tender and soft. If the dough feels too dry, a splash more buttermilk helps. I often dust my hands with a bit of flour to handle the dough easier.

Step 4: Bring It All Together

Now, stir the shredded chicken back into the simmering broth and veggies. Slowly add the milk to enrich the soup base. Here comes the fun part—drop spoonfuls of your dumpling dough gently into the simmering pot. Cover the pot and let the dumplings cook for about 15 minutes; they’ll puff up beautifully and cook through. Try to resist peeking too often, as lifting the lid lets the steam escape and can slow down the process.

How to Serve Cracker Barrel Chicken and Dumplings Recipe

Cracker Barrel Chicken and Dumplings Recipe - Recipe Image

Garnishes

I like to sprinkle freshly chopped parsley or chives on top just before serving—adds a pop of color and a fresh counterpoint to the rich flavors. A dash of black pepper also perks things up. If you’re feeling adventurous, a small drizzle of hot sauce can add a delightful kick!

Side Dishes

This dish is a hearty meal on its own, but I often pair it with a crisp green salad or some honey-glazed carrots to balance out the creaminess. Warm but crusty bread is another favorite to sop up every last bit of that luscious broth.

Creative Ways to Present

For those cozy gatherings, I sometimes serve the chicken and dumplings in individual rustic bowls topped with a sprig of fresh thyme. It feels special and homey, like you’re sitting by a country fireplace, which is exactly the vibe I want to create with this recipe.

Make Ahead and Storage

Storing Leftovers

Leftover chicken and dumplings keep beautifully covered in the fridge for up to 3 days. I store mine in an airtight container and when reheating, add a little extra milk or broth to loosen it up—it thickens quite a bit overnight.

Freezing

I’ve frozen this dish a couple of times by portioning it into meal-sized containers. Just make sure to cool it completely first. When frozen, it keeps well for about 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over low heat to avoid overcooking your dumplings. Adding a splash of milk or broth helps restore that creamy texture. Microwaving works in a pinch—just stir halfway through warming to heat evenly.

FAQs

Can I use chicken thighs instead of breasts for this Cracker Barrel Chicken and Dumplings Recipe?

Absolutely! Chicken thighs add extra richness and tend to stay juicy and tender, even if cooked a bit longer. Just be sure to adjust the cooking time slightly—thighs may need a few additional minutes to cook through. I’ve made this swap often and love the deeper flavor it brings.
What if I don’t have buttermilk for the dumplings?

No worries—just add a tablespoon of lemon juice or white vinegar to a cup of regular milk, let it sit for 5 minutes, and voila! Your own homemade buttermilk substitute that works perfectly in the dumplings.
Can I make the dumplings gluten-free?

Yes, but it requires some experimentation. Using a gluten-free flour blend designed for baking often yields the best results. You might need to adjust liquid amounts slightly to get the right dumpling dough consistency. I recommend trying a small batch first to tweak as needed.
How thick should the dumpling dough be before dropping into the pot?

The dough should be sticky but manageable—sort of the texture of thick biscuit dough. If it’s too runny, the dumplings can spread out and not puff up properly. Dusting your spoon or hands with a bit of flour helps when portioning the dough into the broth.
Is it okay to use frozen chicken stock or homemade stock?

Definitely! Homemade stock adds incredible flavor and I often use whatever I have on hand, whether fresh or frozen. Just be sure to taste for seasoning since homemade stocks can vary in saltiness.

Final Thoughts

This Cracker Barrel Chicken and Dumplings Recipe feels like a warm hug in food form every time I make it. There’s something about the way the tender chicken, rich broth, and fluffy dumplings come together that just can’t be beat. If you’re looking for a dish that’s doable, delicious, and sure to please, I think you’re going to love making this your go-to comfort meal. Give it a try—you might find yourself wishing you had leftovers for days, just like I do!