Cracker Barrel Chicken and Dumplings Recipe (Copycat at Home)

I have been chasing this recipe for years. Every time my family and I sit down at Cracker Barrel and that big bowl of chicken and dumplings lands on the table, I study it. I taste it slowly. I take mental notes. After testing this copycat version more times than I care to admit – adjusting the broth, rolling the dumplings thicker, then thinner, tweaking the simmer time – I finally cracked it. These flat, silky dumplings swimming in a golden, deeply savory broth taste exactly like the ones from the restaurant, and my family agrees this version might actually be better because the broth is richer.

The secret, I learned after all those test batches, is two things: bone-in chicken simmered low and slow with aromatics, and dumplings rolled thin and cut into strips rather than dropped from a spoon. Once I got both of those right, everything clicked into place. This recipe is now a Sunday staple in my house.

Why You’ll Love This Recipe

• The homemade broth is deeply rich and savory – far better than anything from a can or carton
• Flat hand-rolled dumpling strips are the real Cracker Barrel style, not biscuit-style drop dumplings
• It is a true one-pot comfort meal that feeds a crowd without a huge ingredient list
• You can prep the broth ahead of time so weeknight assembly takes under 30 minutes
• Every single bite is thick, hearty, and cozy – exactly what Southern comfort food should taste like

About This Cracker Barrel Favorite

Cracker Barrel Old Country Store has been serving chicken and dumplings since the first restaurant opened in Lebanon, Tennessee in 1969. The dish is rooted in Southern Appalachian cooking, where flat dumpling strips – sometimes called slick dumplings or rolled dumplings – were the original style long before the biscuit-drop version became popular elsewhere. Cracker Barrel stayed true to that tradition. Their dumplings are rolled out thin, cut into wide strips, and dropped into simmering broth where they puff slightly and absorb all that savory chicken flavor. The result is a dish that is thick, tender, and deeply satisfying. It is not a soup and it is not a stew – it sits somewhere perfectly in between, with that glossy, slightly thickened broth that coats every dumpling. For decades it has been one of the most-ordered items on their menu, and for good reason.

Ingredients

For the chicken broth

• 1 whole chicken (about 4 lb) or 3 lb bone-in, skin-on chicken pieces (thighs and breasts)
• 8 cups water
• 2 bay leaves
• 2 celery stalks, roughly chopped
• 2 medium carrots, roughly chopped
• 1 medium onion, quartered
• 4 garlic cloves, smashed
• 1 1/2 teaspoons salt (plus more to taste)
• 1/2 teaspoon black pepper
• 4 sprigs fresh thyme (or 1/2 teaspoon dried thyme)

For the flat dumplings

• 2 cups all-purpose flour, plus extra for rolling
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup whole milk or reserved chicken broth (whole milk makes them more tender)
• 2 tablespoons unsalted butter, melted
• Extra all-purpose flour for dusting the work surface and rolling pin

For finishing

• 1/4 cup heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons fresh flat-leaf parsley, chopped
• Freshly cracked black pepper to taste

Ingredient Substitutions

• Store-bought rotisserie chicken: shred about 3 cups of meat and use 6 cups good-quality low-sodium chicken broth instead of making broth from scratch – saves about an hour
• Drop dumplings biscuit-style: if you prefer the fluffier style, just drop spoonfuls of the dough directly into the simmering broth without rolling – texture will be different but still delicious
• Gluten-free flour: a 1-to-1 gluten-free baking flour blend works reasonably well for the dumplings, though they will be slightly more delicate
• No dairy: substitute the whole milk with additional chicken broth and use olive oil instead of butter in the dumpling dough – results in a slightly less rich but still good dumpling
• Lighter broth: use chicken breasts instead of a whole chicken and skip the heavy cream in the finishing step for a lighter version that still has great flavor

Equipment You’ll Need

• Large dutch oven or heavy-bottomed pot (at least 6-quart) for simmering the chicken and cooking the final dish
• Rolling pin for rolling the dumpling dough thin and even
• Large cutting board or clean countertop work surface for rolling and cutting dumplings
• Fine mesh strainer or colander for straining the broth
• Sharp knife or pizza cutter for cutting dumpling strips
• Two forks or tongs for shredding the cooked chicken

Step-by-Step Instructions

1. Simmer the chicken to build the broth. Place the whole chicken or bone-in pieces in your dutch oven. Add the water, bay leaves, celery, carrots, onion, garlic, salt, pepper, and thyme. Bring to a boil over high heat, then immediately reduce to a gentle simmer. Skim off any foam that rises to the surface in the first 10 minutes. Cover partially and simmer for 45 minutes, or until the chicken is fully cooked through and practically falling off the bone.
2. Remove chicken and strain the broth. Using tongs, carefully transfer the cooked chicken to a large cutting board. Set it aside to cool for about 10 minutes so you can handle it. Pour the broth through a fine mesh strainer into a large bowl, discarding all the cooked vegetables and bay leaves. You should have about 6 cups of rich, golden broth. Taste it and adjust salt as needed – a well-seasoned broth is the foundation of this whole dish.
3. Shred the chicken. Once the chicken is cool enough to handle, remove and discard the skin and bones. Use two forks to shred the meat into generous bite-sized pieces. You should end up with about 3 to 3.5 cups of shredded chicken. Set it aside.
4. Make the dumpling dough. In a large bowl, whisk together the flour, baking powder, and salt. Add the melted butter and pour in the milk (or broth). Stir with a fork until a shaggy dough comes together. Turn it out onto a floured surface and knead gently just 3 or 4 times until it holds together – do not overwork it or the dumplings will be tough. The dough should feel soft but not sticky.
5. Roll and cut the flat dumpling strips. Dust your work surface generously with flour. Using a rolling pin, roll the dough out to about 1/8 inch thick – this is thinner than you might think, about the thickness of a nickel. Using a sharp knife or pizza cutter, cut the dough into strips roughly 1.5 inches wide and 3 inches long. Do not worry about getting them perfectly uniform – rustic strips are part of the charm. Dust the cut strips with a little flour so they do not stick together.
6. Return broth to a simmer and cook the dumplings. Pour the strained broth back into the dutch oven and bring it to a gentle simmer over medium heat – not a rolling boil, just a steady simmer. Drop the dumpling strips in one at a time, stirring gently after each addition so they do not clump together. Once all the dumplings are in, cook uncovered for 15 minutes, stirring gently every few minutes. The dumplings will puff slightly, turn glossy, and thicken the broth as they cook.
7. Add the chicken and finish the dish. Add the shredded chicken back into the pot and stir gently to combine. Pour in the heavy cream and add the butter. Cook for another 3 to 5 minutes over low heat until everything is heated through and the broth is thick, glossy, and silky. Taste one more time for salt and pepper. Ladle into bowls, top with fresh parsley and a crack of black pepper, and serve immediately.

Pro Tips from My Kitchen

• Always use bone-in, skin-on chicken – the bones and skin release collagen and fat that make the broth taste rich and glossy in a way that boneless chicken simply cannot replicate
• Roll the dumpling dough thin, thinner than feels right – about 1/8 inch. Thick dumplings take longer to cook through and turn gummy in the middle, which is the number one reason homemade versions disappoint
• Keep the broth at a gentle simmer when adding dumplings, never a hard boil – boiling will cause the dumplings to break apart and turn the broth cloudy and starchy too fast
• Do not stir aggressively once the dumplings are in the pot – a gentle folding motion every few minutes is all you need to prevent sticking without breaking the dumplings apart
• Season the broth generously before adding the dumplings – dumplings absorb a lot of salt as they cook, so what tastes well-seasoned in the broth alone will taste perfectly balanced in the finished dish
• Let the finished dish rest off the heat for 5 minutes before serving – the broth continues to thicken as it sits, and the dumplings finish absorbing flavor during that rest

Recipe Variations

• Drop dumplings (biscuit-style): skip the rolling and cutting and instead drop heaping tablespoons of dough directly into the simmering broth – they puff up into fluffy pillows, which is a different but equally comforting texture
• Slow cooker version: add chicken, water, and aromatics to the slow cooker on low for 6 to 8 hours, then remove and shred the chicken, strain the broth into a pot on the stovetop, and cook the rolled dumplings on the stove as directed
• Instant Pot version: pressure cook the chicken with aromatics on high for 25 minutes with natural release, then shred, strain the broth, switch to saute mode, and cook the dumplings in the broth on the stovetop or in the pot itself
• With vegetables: add 1 cup frozen peas and 1 cup diced cooked carrots along with the shredded chicken at the end for a heartier, more complete one-pot meal with extra color and nutrition
• Creamier version: increase the heavy cream to 1/2 cup and whisk in 2 tablespoons of cream cheese at the finish for an even richer, thicker broth that is especially indulgent on cold days

Common Mistakes to Avoid

• Using boneless skinless chicken breasts: the broth ends up thin, watery, and lacking that rich depth that makes the dish taste like the restaurant version – always use bone-in pieces
• Rolling the dumpling dough too thick: dumplings thicker than 1/8 inch stay doughy in the center and turn rubbery, which is the most common complaint when people say their dumplings did not turn out right
• Boiling instead of simmering after adding dumplings: a hard boil breaks the dumplings apart and makes the broth overly starchy and gluey rather than silky and smooth
• Overworking the dumpling dough: kneading more than a few times develops too much gluten and results in tough, chewy dumplings instead of tender ones – mix just until the dough comes together
• Skipping the heavy cream and butter at the finish: these two ingredients transform the broth from good to great, adding that glossy richness that makes Cracker Barrel’s version taste so luxurious

What to Serve With This Dish

• Cracker Barrel-style green beans cooked low and slow with a little bacon and onion
• Buttery cornbread muffins or buttermilk biscuits for soaking up the extra broth
• A simple coleslaw with a cider vinegar dressing for a bright, crunchy contrast
• Mashed sweet potatoes with a touch of brown sugar and cinnamon on the side
• Pickled okra or bread-and-butter pickles for a tangy Southern balance

Storage Instructions

Refrigerator

Store leftovers in an airtight container in the refrigerator for up to 4 days. The dumplings will absorb more broth as they sit and the dish will thicken considerably.

Freezer

Do not freeze this dish – the dumplings become gummy, waterlogged, and fall apart when thawed. The broth alone freezes well, but the assembled dish with dumplings does not.

How to Reheat

Reheat gently on the stovetop over low heat, adding a splash of chicken broth or water to loosen the broth back to the right consistency. Stir slowly and do not let it boil or the dumplings will fall apart.

Make Ahead

The chicken broth can be made up to 3 days ahead and stored in the refrigerator (it will gel when cold, which is a sign of a rich, collagen-rich broth). Make the dumplings and assemble the dish the day you plan to serve it for the best texture.

Nutrition Information

Per serving (estimated): 510 calories, 38g protein, 42g carbs, 20g fat (9g saturated), 2g fiber, 4g sugar, 820mg sodium.

Nutrition values are estimates and will vary based on exact ingredients used.

Frequently Asked Questions

What kind of dumplings does Cracker Barrel use?

Cracker Barrel uses flat, hand-rolled dumpling strips – not biscuit-style drop dumplings. They roll the dough thin and cut it into wide strips that cook directly in the broth, absorbing flavor and turning silky and tender. This style is traditional Southern Appalachian cooking and is what sets their version apart from most other chicken and dumplings recipes.

What is the difference between flat dumplings and biscuit dumplings?

Flat dumplings are made from a simple dough that is rolled thin and cut into strips, then simmered in broth until tender. They have a dense, silky, almost noodle-like texture. Biscuit-style drop dumplings are spooned directly into the broth and cook into fluffy, pillowy rounds more like a soft biscuit. Cracker Barrel uses the flat style. Both are delicious, but they are completely different eating experiences.

Why are my dumplings tough?

Tough dumplings are almost always caused by one of two things: overworking the dough or rolling it too thick. Mix the dough just until it comes together and knead only 3 or 4 times. Roll it to about 1/8 inch thin. Overcooking can also make dumplings tough – 15 minutes of gentle simmering is usually enough.

Can I use Bisquick to make the dumplings?

You can, but the texture will be closer to a biscuit-style drop dumpling rather than the flat, silky Cracker Barrel style. To use Bisquick, mix 2 cups of Bisquick with 2/3 cup whole milk, then try to roll it thin and cut into strips. The dough will be softer and stickier than the scratch version, so use plenty of flour when rolling. For the real Cracker Barrel experience, the scratch dough in this recipe is worth the small extra effort.

Can I use frozen dumplings?

Yes, frozen flat dumpling strips (look for them in the freezer section near frozen pasta or Southern foods) work as a shortcut. Drop them frozen directly into the simmering broth and add about 5 extra minutes to the cooking time. Anne’s Flat Dumplings is a popular brand that closely mimics the Cracker Barrel style.

Can I make this in a slow cooker?

You can make the broth in the slow cooker. Add the chicken, water, and aromatics and cook on low for 6 to 8 hours. Remove the chicken, shred it, and strain the broth. However, the dumplings should be rolled and cooked on the stovetop in the strained broth – slow cookers do not get hot enough to properly cook flat dumpling strips without turning them mushy.

How many calories are in Cracker Barrel chicken and dumplings?

This copycat recipe comes in at approximately 510 calories per serving, with 38 grams of protein and 42 grams of carbohydrates. The restaurant version is likely similar, though exact numbers vary. Using chicken breasts instead of a whole chicken and skipping the heavy cream will bring the calorie count down if you are watching intake.

Can I make chicken and dumplings ahead of time?

The broth is ideal for making ahead – it keeps in the refrigerator for up to 3 days and actually improves in flavor overnight. Make the dumpling dough and cook the dumplings the same day you plan to serve the dish. Dumplings that sit in broth too long become very thick and soft, which changes the texture significantly.

Can I make this recipe gluten-free?

Yes, with some adjustments. Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend (like Bob’s Red Mill or King Arthur Measure for Measure). The dumplings will be slightly more delicate and may need a gentler touch when stirring. The rest of the recipe is naturally gluten-free as long as your chicken broth does not contain added flour or starch.

What kind of chicken is best for this recipe?

A whole chicken gives the richest, most flavorful broth because the carcass releases collagen as it simmers. If a whole chicken is not available, bone-in skin-on thighs are the next best option – they have more fat and flavor than breasts. Boneless skinless breasts work in a pinch but produce a thinner, less rich broth. A store-bought rotisserie chicken with good-quality carton broth is the best shortcut if you are short on time.

More Cracker Barrel Copycat Recipes

• All Copycat Restaurant Recipes

Happy cooking,
Julia