Cracker Barrel Chicken and Dumplings Recipe

Cracker Barrel Chicken and Dumplings are a Southern American classic featuring tender poached chicken and flat, chewy pastry squares. This hearty meal uses whole milk, chicken broth, and fresh celery to create a thick, creamy texture.

The first time I made this, I rolled the dough too thin and they practically dissolved into the broth. Now I always leave them at least 5mm (1/4 inch) thick so they keep that signature bite. If you skip the resting time for the dough, the dumplings will be tough instead of tender.

If you need a solid one-pot meal that feeds a crowd without much fuss, this is the one. The flour on the outside of the dumplings is doing more work than you’d think because it thickens the liquid into a silky gravy as it simmers. I usually make this on rainy Sundays when nobody wants to leave the house.

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Cracker Barrel Chicken and Dumplings Ingredients

The Soup Base

1.4 litres (2.5 pints) chicken broth
2 celery ribs, broken in half
1/2 medium onion, cut into large chunks
450g (1lb) chicken breasts, boneless and skinless
Salt and black pepper, to taste

The Dumplings

375g (13oz) plain flour
2 tsp (10g) baking powder
1 1/4 tsp salt
250ml (9fl oz) full-fat milk
Extra plain flour, for dusting the surface

How To Make Cracker Barrel Chicken and Dumplings

Start the broth: Throw the chicken broth, celery ribs, onion chunks, and chicken breasts into a large pot and bring the liquid to a boil. Reduce the heat and simmer with a lid partially on for 20-25 minutes until the chicken is firm and the juices run clear.
Make dumpling dough: Whisk the plain flour, baking powder, and salt together in a mixing bowl while the chicken is simmering. Pour in the milk and stir with a wooden spoon until a soft dough ball forms. Do not overwork the mixture or the dumplings will turn out heavy and bread-like.
Roll and cut: Dust your kitchen worktop generously with flour and tip the dough onto it. Use a rolling pin to roll the dough out to 5mm (1/4 inch) thickness and cut it into 5cm (2 inch) squares or strips using a pizza cutter.
Prepare the liquid: Lift the cooked chicken out of the pot and set it on a plate to cool. Use a slotted spoon to fish out the celery and onion pieces and throw them away.
Cook the dumplings: Drop the dough squares into the simmering broth one at a time so they do not clump together. Let them simmer gently for 20-30 minutes until they are puffed up and the liquid has thickened into a rich gravy.
Shred chicken and finish: Tear the cooled chicken into bite-sized shreds using two forks. Stir the meat back into the pot with the dumplings and season with salt and pepper before serving in deep bowls.

Recipe Tips

Check your flour. Make sure you use plain flour rather than self-raising for the dumplings. The small amount of baking powder added separately gives just enough lift without making them taste like fluffy British suet dumplings.

Keep the heat low. Maintain a gentle simmer rather than a rolling boil once the dough is in the pot. High heat can break the dumplings apart before they have a chance to set.

Dusting is vital. Leave a little extra flour on the dough squares when you drop them into the broth. That leftover flour is what reacts with the chicken fat and broth to create the thick, gravy-like consistency.

Give it a rest. Let the dough sit for 5 minutes after mixing but before rolling. This relaxes the gluten so the dough doesn’t spring back when you try to roll it out thin.

Make it ahead. You can poach the chicken and strain the broth a day in advance to save time. Store them in the fridge and just bring the broth back to a simmer when you are ready to make the dumplings.

What To Serve With Chicken and Dumplings

This is a heavy, starch-based meal that pairs best with bright green vegetables. I like to serve it alongside steamed green beans or a crisp garden salad with a sharp vinaigrette.

If you want the full restaurant experience, add some buttery mashed potatoes or roasted carrots. A side of corn on the cob or some collard greens also helps cut through the richness of the white gravy.

How To Store Chicken and Dumplings

Fridge: Move the leftovers into an airtight container once they have cooled completely. They will stay fresh in the fridge for up to three days. The dumplings will continue to soak up the liquid, so the sauce will be much thicker the next day.
Reheat: Place the portion in a saucepan over medium-low heat. Add a splash of chicken broth or milk to loosen the gravy as it warms up. Do not boil it vigorously or the dumplings might turn to mush; a microwave works in a pinch but can make the dough rubbery.
Freeze: This dish does not freeze well because the dumplings change texture when thawed. The dairy in the broth can also separate and become grainy. It is best to eat this fresh or within a few days of cooking.

Cracker Barrel Chicken and Dumplings Nutrition Facts

Calories: 410kcal
Protein: 28g
Fat: 9g
Carbohydrates: 54g
Sugar: 3g
Sodium: 1,150mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Why are my dumplings tough and chewy?

You likely overworked the dough when mixing or rolling it out. Stir the milk in until just combined and stop immediately to keep the texture tender.

Can I use chicken thighs for this Cracker Barrel Chicken and Dumplings recipe?

Yes, bone-in chicken thighs work well and stay very juicy, though you will need to simmer them for about 35-45 minutes. Remove the skin and bones before shredding the meat back into the pot.

How do I know when the dumplings are fully cooked?

The dumplings will lose their “raw” dough look in the centre and taste like soft pasta rather than flour. They usually take about 20 minutes to reach the right consistency in simmering broth.

Try More Recipes:

Cracker Barrel Carrot Cake Recipe
Cracker Barrel Meatloaf Recipe
Cracker Barrel Fried Chicken Tenders Recipe