10 Cracker Barrel Chicken And Dumplings Recipes

Cracker Barrel is famous for its simple, hearty Chicken and Dumplings. The dish is known for having flat, chewy dough strips rather than fluffy balls. While the restaurant version is very plain (just chicken and dough), many home cooks like to add their own twists.

Here are the 10 best ways to make this comfort food, organized from “Most Authentic” to “Fastest” and “Diet-Friendly.”

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1. The Authentic Copycat

This recipe is the gold standard for replicating the restaurant experience. The secret is that Cracker Barrel boils vegetables in the broth for flavor but removes them before serving. This leaves you with a pure, white gravy and tender chicken.

Ingredients

• The Stock: 6 cups chicken stock, 1 whole onion (peeled), and 2 stalks celery (cut in half).
• The Chicken: 1 lb boneless skinless chicken breasts.
• The Dumplings: 2 cups flour, ½ tsp baking powder, 1 tsp salt, and ¾ cup buttermilk.

Instructions

1. Simmer the chicken, onion, and celery in the stock for 20 minutes.
2. Remove the chicken to shred it. Throw away the onion and celery.
3. Mix the flour, baking powder, salt, and buttermilk. Roll the dough thin on a floured counter and slice into 1-inch strips.
4. Bring the broth back to a boil. Drop the strips in one by one.
5. Cook for 15 minutes. The flour from the dumplings will thicken the sauce naturally. Add the chicken back in.

2. The Creamy “Soup” Shortcut

If the first recipe is too thin for your liking, this version uses condensed soup to guarantee a velvety texture. It bridges the gap between a soup and a stew, perfect for those who prefer a richer mouthfeel without making a roux.

Ingredients

• The Base: 2 cans cream of chicken soup and 3 cans chicken broth (use the soup can to measure).
• The Meat: 3 cups cooked shredded chicken (rotisserie works best).
• The Dough: 2 cups flour, 1 tbsp baking powder, and 1 cup milk.

Instructions

1. Whisk the soup and broth together in a pot. Bring to a gentle boil.
2. Combine the flour, baking powder, and milk to form a sticky dough.
3. Roll out the dough and cut into squares.
4. Drop the squares into the soup. Cover the pot and simmer on low for 20 minutes. Do not peek or the dumplings might become gummy.

3. The Slow Cooker “Set It and Forget It”

This method is ideal for busy mornings. Cooking the chicken slowly in the liquid makes it fall-apart tender. It develops a deep, savory flavor that you cannot get from quick boiling.

Ingredients

• The Pot: 1 lb raw chicken breasts, 2 tbsp butter, and 1 onion (diced).
• The Liquid: 2 cans cream of chicken soup and 2 cups chicken broth.
• The Dumplings: 1 tube refrigerated biscuit dough.

Instructions

1. Place the chicken, butter, onion, soup, and broth in the slow cooker.
2. Cook on High for 4 hours. Shred the chicken directly in the pot.
3. Cut the biscuits into thin strips.
4. Stir them into the slow cooker. Cook for 1 more hour on High until the biscuits are no longer doughy in the center.

4. The Instant Pot Express

If you forgot to start dinner, this pressure cooker version is a lifesaver. It forces flavor into the dumplings in a fraction of the time. The high heat creates a unique, slightly firmer texture in the dumplings.

Ingredients

• The Pot: 1 tbsp oil, 1 onion (chopped), and 1 lb chicken breast.
• The Liquid: 4 cups chicken broth.
• The Dough: 1 cup flour, 1 tsp baking powder, 2 tbsp butter, and ½ cup milk.

Instructions

1. Sauté the onion in the Instant Pot. Add chicken and broth.
2. Pressure cook on High for 8 minutes. Quick release the steam and remove the chicken to shred.
3. Turn the pot to “Sauté.” Mix the dough ingredients and drop spoonfuls into the bubbling broth.
4. Boil for 4 minutes with the lid off.

5. The Canned Biscuit Hack

This is the most popular “mom hack” for this dish. Using canned biscuits eliminates the flour mess entirely. It produces fluffy, puffy dumplings rather than the flat ones, which soak up the sauce beautifully.

Ingredients

• The Shortcut: 1 can Pillsbury Grands! Biscuits (Buttermilk flavor).
• The Soup: 4 cups chicken broth and 1 can cream of celery soup.
• The Meat: 2 cups cooked chicken.

Instructions

1. Boil the broth and celery soup in a large dutch oven.
2. Flatten each biscuit with your hand and cut it into 4 pieces.
3. Drop the pieces into the boiling liquid.
4. Reduce heat to low, cover, and simmer for 15 minutes. Stir gently at the end to prevent breaking them.

6. The Tortilla “Flat Dumpling” Trick

This sounds strange, but flour tortillas mimic the texture of authentic Southern “slipper” dumplings perfectly. They are dense, chewy, and do not dissolve in the soup. This is a great budget-friendly option.

Ingredients

• The “Dumplings”: 4 large flour tortillas (burrito size).
• The Soup: 4 cups chicken stock and ½ cup heavy cream.
• The Veggies: 1 cup frozen peas and carrots (optional).

Instructions

1. Use a pizza cutter to slice the tortillas into 1-inch strips.
2. Bring the stock to a boil. Add the veggies and cooked chicken.
3. Add the tortilla strips. Simmer for 15–20 minutes.
4. The tortillas will soften and release starch, thickening the soup. Stir in the cream at the very end.

7. The Veggie-Loaded Homestyle

Cracker Barrel serves theirs plain, but sometimes you need a complete meal in one bowl. This recipe adds carrots, celery, and peas for color and nutrition, making it a standalone dinner.

Ingredients

• The Sauté: 2 stalks celery (diced), 2 carrots (sliced rounds), and 1 onion (diced).
• The Liquid: 6 cups chicken broth and ½ cup milk.
• The Dough: 2 cups flour, 1 tbsp baking powder, and ¾ cup milk.

Instructions

1. Cook the vegetables in a large pot with butter until soft.
2. Add broth and bring to a boil.
3. Mix the dough ingredients. It will be sticky.
4. Drop small teaspoons of dough into the pot. The vegetables help keep the dumplings separated while they cook.

8. The “From Scratch” Roux Version

If you dislike the taste of canned condensed soups, this is the gourmet approach. You create a roux (butter and flour paste) to thicken the broth manually. It tastes cleaner and less salty than the quick versions.

Ingredients

• The Roux: 4 tbsp butter and 4 tbsp flour.
• The Liquid: 4 cups chicken stock and 1 cup heavy cream.
• The Seasoning: Fresh thyme and black pepper.
• The Dough: 2 cups flour, ½ tsp baking soda, and ¾ cup buttermilk.

Instructions

1. Melt butter in the pot. Whisk in flour and cook for 1 minute until golden.
2. Slowly pour in the stock while whisking constantly to avoid lumps.
3. Bring to a boil. Drop in your homemade dough strips.
4. Simmer for 15 minutes, then stir in the cream and fresh thyme.

9. Gluten-Free Bisquick Version

Those with gluten intolerance often miss out on dumplings. This recipe uses GF Bisquick to replicate the texture. Tip: The dough will be stickier than wheat dough, so use a spoon to drop it rather than rolling it out.

Ingredients

• The Mix: 2 cups Gluten-Free Bisquick mix.
• The Binder: 2 eggs and ⅔ cup milk.
• The Soup: 4 cups GF chicken broth and 1 cup cooked chicken.

Instructions

1. Bring the broth and chicken to a simmer.
2. In a bowl, mix the Bisquick, eggs, and milk until just combined. Do not overmix.
3. Drop spoonfuls onto the hot broth.
4. Cook uncovered for 10 minutes, then cover and cook for another 10 minutes to steam the centers.

10. Keto Low-Carb “Fathead” Dumplings

Traditional dumplings are high in carbs, but this recipe uses almond flour and mozzarella cheese (Fathead dough) to create a chewy substitute. It satisfies the craving without breaking your diet.

Ingredients

• The Dough: 1 cup almond flour, 1 cup shredded mozzarella cheese, and 1 egg.
• The Soup: 3 cups chicken broth, ½ cup heavy cream, and ½ tsp xanthan gum (to thicken).
• The Meat: 2 chicken thighs (shredded).

Instructions

1. Melt the mozzarella in the microwave. Mix in the almond flour and egg to form a dough ball.
2. Roll the dough into small balls.
3. Simmer the broth and cream. Whisk in the xanthan gum to thicken it.
4. Drop the cheese balls into the soup. Cook for 5 minutes—they cook much faster than flour dumplings.