Chicken and Dumplings – Easy Cracker Barrel Copycat

This Cracker Barrel Chicken and Dumplings recipe is a cozy one-pot dish made with soft, rolled dumplings and tender shredded chicken in a savory broth. It’s simple, filling, and honestly just the kind of food you want when you’re not in the mood for anything complicated. No fancy stuff — just warm, cheap, and real.

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Quick Summary

• Prep time: 5 mins
• Cook time: 35 mins
• Flavor: Savory, soft, homey
• Great for: Cold days, leftovers, lazy dinners

Why I Like This Recipe

I make this when I’m too tired to think but still want real food. No weird ingredients, no need for side dishes, and it reheats well. Also? The dumplings are kinda addictive. I’ve doubled the recipe before just for more of them.

Ingredients

• 6 cups chicken broth
• 2 celery ribs (just broken in half)
• ½ medium onion (chunked)
• 1 lb chicken breasts (boneless, skinless, cut in half)
• 3 cups all-purpose flour
• 1 tbsp baking powder
• 1¼ tsp salt
• 1 cup + 2 tbsp milk
• Salt and pepper to taste

How To Make Chicken and Dumplings

1. Start the broth: In a big pot, throw in broth, celery, onion, and chicken. Bring it up to a boil, then simmer (half-covered) for about 15 mins, or ‘til the chicken’s cooked.
2. Make dumpling dough: Whisk flour, baking powder, and salt. Pour in the milk, stir ‘til it comes together. No need to knead it.
3. Roll + cut: Flour your counter. Roll the dough to about ¼ inch thick. Cut into strips or squares — I use a pizza cutter.
4. Pull out chicken and veg: Once the chicken’s done, take it out. Same with the celery and onion — just toss them.
5. Cook the dumplings: Drop the dough pieces into the simmering broth. Don’t boil it like crazy — gentle heat. Stir now and then. They’ll take about 20–30 mins to cook through and thicken the broth.
6. Shred chicken + finish: Shred or chop the chicken. Add it back into the pot. Salt, pepper, done.

Tips for Success

• Roll the dough evenly — ¼ inch is the sweet spot.
• Don’t overmix the dough. Tough dumplings are sad dumplings.
• Cut them about the same size so they cook evenly.
• Keep the heat low after dropping the dough — boiling can break them apart.
• Add the chicken back at the end so it stays juicy.

Storage and Reheating

• Fridge: Cool leftovers first. Store in a sealed container, up to 4 days.
• Freezer: Let it cool fully, then freeze in portions. Best within 2 months.
• Reheat: Add a splash of broth or water and warm it gently on low heat. Stir now and then.

Frequently Asked Questions

• Can I use rotisserie chicken?
  Yep. Just skip the boiling part and use pre-cooked chicken — add it in at the end.
• Can I use biscuit dough?
  You can, but it’s not the same texture. These dumplings are rolled and flat — totally different vibe.
• Do I need a rolling pin?
  Nope. Use a wine bottle, jar, anything round. It’s rustic, not fancy.
• Can I make this ahead?
  Sort of — the dumplings are best fresh, but it keeps okay for a few days.
• Will it thicken as it cools?
  Yup. It gets even thicker after sitting, especially in the fridge. Just loosen it with broth when reheating.

Common Mistakes and How to Dodge Them

• Too much heat = broken dumplings: Boiling breaks them up. Keep it at a low simmer.
• Overmixing the dough: Mix just until it comes together. Anything more makes the dumplings chewy and dense.
• Leaving the chicken in too long: It dries out. Pull it out early, shred, and toss it back at the end.
• Rolling dough too thick/thin: Too thick? Undercooked centers. Too thin? They break up. Aim for ¼ inch.
• Using low-sodium broth without checking flavor: Taste your broth before cooking — if it’s bland, your dish will be too. Adjust salt early.

Nutrition Facts (Per Serving)

• Calories: 418 kcal
• Total Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 82mg
• Sodium: 1778mg
• Potassium: 380mg
• Total Carbohydrate: 51g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 34g

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• Grilled Chicken Salad  – Easy Cracker Barrel Copycat
• Chicken n’ Rice  – Easy Cracker Barrel Copycat
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• Baked Chicken and Dressing – Easy Cracker Barrel Copycat