The Ultimate Copycat Cracker Barrel Chicken and Dumplings

If there is one meal that instantly transports me back to childhood family road trips, it is a big, steaming bowl of chicken and dumplings. But not just any version—I am talking about the iconic, stick-to-your-ribs goodness you get at a certain beloved country store. After years of craving that specific comfort food without wanting to hop in the car and drive on the interstate, I finally set out to perfect this Copycat Cracker Barrel Chicken and Dumplings recipe right in my own kitchen.

There is just something undeniably magical about tender shredded chicken and those signature flat, doughy dumplings swimming in a rich, savory broth. It feels like a warm hug on a chilly evening. Honestly, I used to think making dumplings from scratch would be incredibly intimidating, but I promise you, it is so much easier than it looks. You do not need any fancy equipment or hard-to-find ingredients. Just a few pantry staples, a little bit of patience, and a whole lot of love. Let’s get cooking!

What Is Copycat Cracker Barrel Chicken and Dumplings?

If you grew up eating fluffy, biscuit-like drop dumplings, the Cracker Barrel version might have surprised you the first time you ordered it. This recipe is all about Southern-style flat dumplings, sometimes called “slick” dumplings or rolled dumplings. They are essentially thick, hearty, homemade noodles made from a very simple dough of flour, fat, and liquid.

Instead of steaming on top of the broth like drop dumplings, these flat squares are gently simmered right inside the bubbling chicken stock. As they cook, the excess flour on the outside of the dumplings naturally thickens the broth, turning it into a rich, luscious, gravy-like sauce. Combine that with perfectly cooked, pull-apart shredded chicken, and you have a dish that is deeply savory, incredibly filling, and wonderfully simple. It is rustic, old-fashioned cooking at its absolute finest, relying on basic techniques to create a flavor profile that tastes like it took days to develop.

How to Make Copycat Cracker Barrel Chicken and Dumplings

Quick Overview

Making this recipe happens in two main phases: preparing the chicken and broth, and making the dumplings. First, we will simmer chicken with aromatics to create a gorgeous, flavorful stock. Then, while the chicken cools enough to shred, we will mix together a quick dough, roll it out, and cut it into squares. Finally, we drop those dumplings into the boiling broth, add the chicken back in, and let the magic happen as the broth thickens into a rich gravy.

Ingredients

For the Chicken and Broth:

• 1 whole chicken (about 3-4 pounds), cut into pieces (or use bone-in, skin-on breasts and thighs)
• 8 cups water (or enough to cover the chicken)
• 1 large onion, quartered
• 2 stalks celery, roughly chopped
• 2 carrots, roughly chopped
• 2 teaspoons salt
• 1 teaspoon black pepper

For the Dumplings:

• 3 cups all-purpose flour (plus extra for dusting)
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 4 tablespoons cold unsalted butter, cut into small cubes
• 1 cup whole milk or buttermilk

Step-by-Step Instructions

Step 1: Make the Homemade Chicken Broth

Place your chicken pieces, onion, celery, carrots, salt, and pepper into a large Dutch oven or heavy-bottomed soup pot. Pour in the water so the chicken is fully submerged. Bring the pot to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for about 45 to 60 minutes. You want the chicken to be completely cooked through and practically falling off the bone.

Step 2: Shred the Chicken and Strain the Broth

Carefully remove the cooked chicken from the pot and set it aside on a cutting board or in a large bowl to cool. Place a fine mesh strainer over a large bowl and pour the broth through it to catch all the vegetables and stray bits. Discard the veggies—they have done their job! Pour the clear, golden broth back into your Dutch oven. Once the chicken is cool enough to handle, discard the skin and bones, and shred the meat into bite-sized pieces.

Step 3: Mix the Dumpling Dough

While the broth is resting, grab a large mixing bowl and whisk together the flour, salt, and baking powder. Drop in your cold, cubed butter. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs. Pour in the milk and stir gently with a wooden spoon just until the dough comes together. Do not overmix it, or your dumplings will turn out tough!

Step 4: Roll and Cut the Dumplings

Generously flour your kitchen counter—and I mean generously, because this dough can be sticky. Turn the dough out and knead it gently three or four times. Roll the dough out with a floured rolling pin until it is about 1/8-inch thick. Using a pizza cutter or a sharp knife, cut the dough into strips, and then cut across to make squares or rectangles. Toss the cut dumplings in a little extra flour to keep them from sticking together.

Step 5: Simmer and Thicken

Bring your strained chicken broth back to a gentle boil. Drop the dumplings in one by one, giving the pot a gentle stir every so often so they do not clump up. Once all the dumplings are in, reduce the heat to a simmer, cover the pot, and let them cook for about 15 to 20 minutes. You will see the broth thicken up beautifully. Finally, stir the shredded chicken back into the pot, let it heat through for a couple of minutes, and season with extra salt and lots of black pepper to taste.

What to Serve It With

This dish is a hearty meal all on its own, but to get that true Southern diner experience, you need the right sides. I love serving this with a big helping of country-style green beans cooked with a little bacon. Sweet, cinnamon-spiced fried apples are also an absolute must to balance out the savory richness of the gravy.

If you want to go all out, whip up a batch of warm buttermilk biscuits or cornbread muffins. Yes, it is a lot of carbs, but that is exactly what makes it so comforting! A simple side salad with a tangy vinaigrette can also be a great way to cut through the heaviness of the meal if you want something a little lighter on the side.

Top Tips for Perfecting Your Copycat Cracker Barrel Chicken and Dumplings

Do not skimp on the flour: When you are rolling out your dumplings, use plenty of flour on your surface and on the dumplings themselves. That extra flour is the secret ingredient that thickens your broth into that beautiful, creamy gravy.

Keep the butter cold: Just like making pie crust or biscuits, using cold butter in your dumpling dough creates tiny pockets of fat that melt during cooking, ensuring your dumplings are tender and soft, not dense and chewy.

Do not stir too hard: When you add the dumplings to the boiling broth, be very gentle. If you stir vigorously, the dumplings will break apart and dissolve into mush. Instead, gently push them down into the liquid with a wooden spoon.

Want a shortcut? If you do not have time to boil a whole chicken, you can absolutely use two cartons of high-quality, store-bought chicken broth and a shredded rotisserie chicken from the grocery store. It will still taste incredible and saves you nearly an hour of prep time!

Storing and Reheating Tips

If you are lucky enough to have leftovers, let the chicken and dumplings cool completely before transferring them to an airtight container. They will keep beautifully in the refrigerator for up to 3 to 4 days. In fact, many people (including me!) think this dish tastes even better the next day after the flavors have had more time to meld together.

When you are ready to reheat, the dumplings will likely have soaked up a lot of the gravy. Simply place your leftovers in a saucepan on the stove over medium-low heat, and add a splash of chicken broth or water to loosen it up. Stir gently until it is heated all the way through. I don’t highly recommend freezing this dish, as the flat dumplings tend to break down and become a bit mushy when thawed and reheated, but it can be done in a pinch!

Frequently Asked Questions

Final Thoughts

There is really nothing quite like gathering around the table with a big pot of this Copycat Cracker Barrel Chicken and Dumplings. It is the kind of recipe that creates memories, fills bellies, and warms the soul. Whether you are making it for a lazy Sunday dinner, a holiday gathering, or just because you need a little dose of Southern comfort, I know this recipe is going to become a fast favorite in your home.

I hope you have as much fun making these homemade dumplings as you do eating them. Don’t be afraid to get a little flour on your apron—it is totally worth it! If you give this recipe a try, please let me know how it turns out for you. I always love hearing about your kitchen adventures. Happy cooking, friends!

Copycat Cracker Barrel Chicken and Dumplings

A comforting and delicious copycat recipe for Cracker Barrel's famous chicken and dumplings, featuring tender chicken and homemade flat dumplings in a rich, savory broth.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Broth and Chicken

• 6 cups low sodium chicken stock
• 1 lb boneless skinless chicken breasts
• 1 whole onion peeled
• 2 stalks celery

Dumplings

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons salt
• 1.33 cups buttermilk

Instructions

 

Preparation Steps

• Add the chicken stock, chicken breasts, whole onion, and celery to a large pot over medium-high heat.
• Bring to a boil, then reduce the heat to a simmer, cover, and cook for 20 minutes.
• Remove the chicken and set aside to cool. Discard the onion and celery from the broth.
• In a large bowl, combine the flour, baking powder, salt, and buttermilk. Stir until a dough forms.
• Dust a clean work surface heavily with flour. Turn the dough out and roll it thinly with a rolling pin.
• Slice the dough into 1-inch squares using a knife or pizza cutter.
• Drop the dumplings into the simmering stock, stirring gently and frequently to prevent them from sticking together.
• Let the dumplings cook for 20 minutes, allowing the stock to thicken into a gravy-like consistency.
• Shred the cooled chicken and return it to the pot. Stir to combine, heat through, and serve warm.

Notes

Make sure to stir the dumplings gently when adding them to the broth so they don't stick together or break apart.