Cracker Barrel’s Chicken and Dumplings Recipe

It’s hard to beat the comfort of a hearty bowl of chicken and dumplings, especially when it tastes like it came straight from your favorite country kitchen restaurant. For years, my family and I have been huge fans of Cracker Barrel’s Chicken and Dumplings. There’s just something about that creamy, flavorful broth and those tender, melt-in-your-mouth dumplings that screams home-style goodness. But let’s be honest, sometimes a trip to Cracker Barrel isn’t always in the cards. That’s why I embarked on a mission to recreate that iconic dish right in my own kitchen. After several attempts and tweaks, I’m thrilled to share this copycat recipe that comes incredibly close to the original – maybe even better! My family absolutely devoured it, declaring it a new weeknight staple. The aroma alone filled the house with warmth and comfort, and the taste? Pure nostalgia and deliciousness in every spoonful. If you’re craving that authentic Cracker Barrel Chicken and Dumplings experience without leaving your home, you’ve come to the right place. Get ready to whip up a batch of this soul-satisfying goodness that will have everyone asking for seconds!

Ingredients

To nail that authentic Cracker Barrel flavor, using the right ingredients is crucial. While the recipe itself is relatively simple, each component plays a vital role in creating that comforting, creamy, and deeply satisfying dish we all know and love. Let’s break down each ingredient and why it’s essential for achieving that perfect copycat result.

• For the Chicken:
  • 3 lbs Bone-in, Skin-on Chicken Pieces (Thighs and Drumsticks recommended): Using bone-in, skin-on chicken is absolutely key to building a rich and flavorful broth. The bones release collagen as they simmer, contributing to a silky smooth texture, while the skin renders down, adding depth and savory notes to the broth. Thighs and drumsticks are particularly good choices as they are more flavorful and remain moist even after long simmering. You can use a whole chicken cut into pieces as well. Avoid using only boneless, skinless breasts, as they can result in a less flavorful and potentially drier dish. For an even richer flavor profile, consider using a mix of chicken pieces.
  • 1 tablespoon Olive Oil or Vegetable Oil: A little bit of oil is needed to sear the chicken before simmering. Searing adds a layer of flavor through the Maillard reaction, where browning occurs and creates complex aromas and tastes. Olive oil is a healthy and flavorful option, but vegetable oil works just as well and has a neutral flavor.
  • 1 teaspoon Salt: Salt is a fundamental seasoning that enhances the flavors of all other ingredients. It’s crucial for both seasoning the chicken and the broth. Use kosher salt or sea salt for best results.
  • ½ teaspoon Black Pepper: Black pepper adds a subtle warmth and spice to the dish, complementing the richness of the chicken and broth. Freshly ground black pepper is always preferable for its brighter flavor.
  • 1 teaspoon Paprika (Optional, for color and mild smokiness): Paprika, especially smoked paprika, can add a lovely depth of flavor and a hint of smokiness to the chicken and broth. It also contributes a beautiful reddish hue to the dish. While optional, it’s a great way to elevate the flavor profile.
• For the Broth and Vegetables:
  • 8 cups Chicken Broth (Low Sodium preferred): The chicken broth forms the base of the entire dish, so choosing a good quality broth is important. Low sodium broth allows you to control the saltiness of the final dish. If using regular broth, you may need to reduce the amount of added salt later on. Homemade chicken broth would be the ultimate choice for the richest flavor, but a good quality store-bought broth works perfectly well for a convenient option.
  • 1 large Yellow Onion, chopped: Onion is an aromatic base vegetable that adds sweetness and depth of flavor to the broth. Yellow onions are versatile and mellow in flavor when cooked. Make sure to chop it into uniform pieces for even cooking.
  • 2 Celery Stalks, chopped: Celery, along with onion and carrots (though carrots aren’t traditionally in Cracker Barrel’s version), forms the classic mirepoix, the aromatic foundation of many soups and stews. Celery adds a subtle herbaceous and slightly peppery flavor to the broth.
  • 2 cloves Garlic, minced: Garlic is another essential aromatic that adds pungent and savory notes to the broth. Freshly minced garlic is always best. Add it towards the end of sautéing the vegetables to prevent it from burning and becoming bitter.
  • 1 teaspoon Dried Thyme: Thyme is a classic herb that pairs beautifully with chicken. Its earthy and slightly lemony flavor complements the richness of the chicken and broth. Dried thyme is convenient and provides a concentrated flavor.
  • ½ teaspoon Dried Rosemary: Rosemary adds a piney and slightly pungent flavor that enhances the savory notes of the dish. Use it sparingly, as rosemary can be quite strong. Dried rosemary is a convenient option, but fresh rosemary sprigs can also be used – just remember to remove them before serving.
  • ½ teaspoon Dried Sage: Sage adds a slightly peppery and earthy flavor that is often associated with poultry dishes. It complements the thyme and rosemary beautifully, creating a classic herb blend for chicken and dumplings. Dried sage is readily available and provides a consistent flavor.
  • 1 Bay Leaf: Bay leaf is a subtle but essential aromatic that adds a depth of flavor to the broth. It imparts a slightly tea-like and herbal aroma. Remember to remove the bay leaf before serving as it is not edible.
  • Salt and Pepper to taste (adjust after simmering): Seasoning is crucial, and you will likely need to adjust the salt and pepper levels after the broth has simmered and the flavors have developed. Taste and season accordingly.
• For the Dumplings:
  • 2 cups All-Purpose Flour: All-purpose flour is the standard choice for making classic drop dumplings. It provides the right structure and texture for tender dumplings. Ensure you are using fresh flour for the best results.
  • 1 teaspoon Baking Powder: Baking powder is a leavening agent that helps the dumplings rise and become light and fluffy. Make sure your baking powder is fresh, as it can lose its effectiveness over time.
  • ½ teaspoon Salt: Salt is important even in the dumpling dough to balance the flavors and prevent them from tasting bland.
  • ½ cup (1 stick) Cold Unsalted Butter, cut into small cubes: Cold butter is essential for creating flaky and tender dumplings. The cold butter creates pockets of steam during cooking, resulting in a light and airy texture. Use unsalted butter to control the saltiness of the dumplings. Make sure the butter is very cold; you can even chill it in the freezer for a few minutes before using.
  • ¾ cup Buttermilk (or ¾ cup milk + ¾ tablespoon lemon juice or white vinegar): Buttermilk adds a slight tang and tenderness to the dumplings. The acidity in buttermilk helps to tenderize the gluten in the flour, resulting in softer dumplings. If you don’t have buttermilk, you can easily make a substitute by adding lemon juice or white vinegar to regular milk and letting it sit for a few minutes to curdle slightly.

Instructions

Creating this comforting Cracker Barrel copycat chicken and dumplings is easier than you might think! Follow these step-by-step instructions to guide you through the process, from searing the chicken to dropping those perfect, fluffy dumplings.

1. Sear the Chicken for Flavor Depth: Pat the chicken pieces dry with paper towels. This step is important for achieving a good sear. Season the chicken generously with salt, pepper, and paprika (if using). Heat the olive oil or vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is hot, carefully place the chicken pieces in the pot, skin-side down first. Sear the chicken for 3-4 minutes per side, or until golden brown. Don’t overcrowd the pot; sear in batches if necessary to ensure proper browning. Searing the chicken at this stage is crucial for developing a rich and flavorful base for your broth. Remove the seared chicken from the pot and set aside.
2. Sauté Aromatics for a Flavorful Broth Base: In the same pot, reduce the heat to medium. Add the chopped onion and celery to the pot and cook for 5-7 minutes, or until softened and translucent, stirring occasionally. Scrape up any browned bits from the bottom of the pot – these are called fond and are packed with flavor. Add the minced garlic, dried thyme, dried rosemary, dried sage, and bay leaf to the pot. Cook for another minute until fragrant, stirring constantly to prevent the garlic from burning. Sautéing the vegetables and spices before adding the broth builds layers of flavor and creates a more complex and aromatic broth.
3. Simmer Chicken in Flavorful Broth: Pour the chicken broth into the pot, scraping up any remaining browned bits from the bottom. Bring the broth to a boil, then gently place the seared chicken pieces back into the pot. Reduce the heat to low, cover the pot, and simmer gently for 45-60 minutes, or until the chicken is cooked through and easily shreds with a fork. Simmering the chicken in the broth allows the flavors to meld together and the chicken to become incredibly tender. The longer simmering time also helps to create a richer and more flavorful broth.
4. Shred Chicken and Skim Fat (Optional but Recommended): Remove the chicken pieces from the pot and set aside to cool slightly. Once cool enough to handle, shred the chicken meat, discarding the skin and bones. While the chicken is cooling, you can skim off any excess fat that has risen to the surface of the broth using a spoon or ladle. Skimming fat is optional but recommended for a lighter and less greasy final dish. Return the shredded chicken to the pot with the broth and vegetables.
5. Prepare the Dumpling Dough – Cold Butter is Key!: While the chicken is simmering, prepare the dumpling dough. In a large bowl, whisk together the flour, baking powder, and salt. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. The key here is to keep the butter cold; work quickly and avoid overmixing. Gradually add the buttermilk (or buttermilk substitute) to the flour mixture, stirring gently with a fork until just combined and a shaggy dough forms. Do not overmix; overmixing will develop the gluten and result in tough dumplings. The dough should be slightly sticky but not overly wet.
6. Drop and Cook the Dumplings: Increase the heat under the pot to medium, bringing the broth to a gentle simmer. Drop spoonfuls of the dumpling dough into the simmering broth. Use two spoons to shape the dumplings and drop them into the broth. Work quickly, spacing the dumplings evenly in the pot. Once all the dumplings are in the pot, reduce the heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until the dumplings are cooked through and fluffy. Resist the urge to lift the lid during the first 15 minutes of cooking, as this can release steam and prevent the dumplings from cooking properly. The dumplings should double in size and be cooked through in the center. To check for doneness, insert a toothpick into a dumpling; it should come out clean.
7. Season and Serve Hot: After the dumplings are cooked, taste the chicken and dumplings and adjust seasoning with salt and pepper as needed. You might need to add a bit more salt, depending on your broth and personal preference. Serve the Cracker Barrel Chicken and Dumplings hot, garnished with fresh parsley or thyme, if desired. Enjoy the comforting and flavorful dish you’ve just created!

Nutrition Facts (Approximate)

• Servings: 6-8 servings
• Calories per serving (approximate): 450-550 calories (This can vary depending on portion size, specific ingredients used, and whether you skimmed the fat from the broth. This is an estimate and should be used as a general guideline.)

Please note: This nutritional information is an estimate and can vary. For more precise nutritional information, you can use online nutritional calculators and input the specific brands and quantities of ingredients you use.

Preparation Time

• Prep Time: 30 minutes (includes chopping vegetables, searing chicken, and making dumpling dough)
• Cook Time: 1 hour 15 minutes (includes simmering chicken and cooking dumplings)
• Total Time: Approximately 1 hour 45 minutes

While the total time may seem a bit lengthy, much of it is hands-off simmering time, allowing you to multitask or relax while the flavors develop. The delicious and comforting result is well worth the time investment!

How to Serve

Cracker Barrel Chicken and Dumplings is a complete meal on its own, but here are some classic and delicious ways to serve it to enhance your dining experience:

• Classic Sides:
  • Cornbread: A warm, buttery piece of cornbread is the quintessential side for chicken and dumplings. Its slightly sweet and crumbly texture is perfect for soaking up the savory broth.
  • Green Beans: Steamed or sautéed green beans provide a fresh and healthy counterpoint to the richness of the chicken and dumplings. Season them simply with salt, pepper, and a touch of butter or olive oil.
  • Mashed Potatoes: Creamy mashed potatoes are another comforting side that complements the chicken and dumplings beautifully. Top them with a pat of butter or a dollop of sour cream.
  • Coleslaw: A refreshing and tangy coleslaw provides a nice contrast to the warm and savory chicken and dumplings. The crispness of the cabbage and the creamy dressing offer a palate-cleansing element.
• Toppings for Extra Flavor and Texture:
  • Fresh Parsley or Thyme: A sprinkle of freshly chopped parsley or thyme adds a pop of color and freshness to the dish.
  • Crackers: Crumbled crackers, like saltines or oyster crackers, provide a satisfying crunch and can be added just before serving.
  • Hot Sauce: For those who like a little heat, a dash of hot sauce adds a spicy kick to the creamy chicken and dumplings.
  • Shredded Cheese: A sprinkle of shredded cheddar cheese or Monterey Jack cheese adds a cheesy richness and melts beautifully into the hot dish.
• Serving Suggestions:
  • Serve Hot: Chicken and dumplings are best served hot, straight from the pot.
  • Ladle Generously: Make sure to ladle a generous amount of both broth and dumplings into each bowl to ensure a balanced serving.
  • Warm Bowls: Warming your bowls before serving helps to keep the chicken and dumplings hot for longer.
  • Family Style or Individual Bowls: Serve family style in a large serving bowl or ladle into individual bowls for a more formal presentation.

Additional Tips for Perfect Chicken and Dumplings

To ensure your Cracker Barrel copycat chicken and dumplings are a resounding success, here are five helpful tips to keep in mind:

1. Don’t Overmix the Dumpling Dough: Overmixing dumpling dough develops the gluten, resulting in tough, chewy dumplings instead of tender and fluffy ones. Mix the dough just until the ingredients are combined and a shaggy dough forms. It’s okay if there are still some streaks of flour; they will hydrate as the dough rests briefly. Gentle mixing is key for achieving that melt-in-your-mouth dumpling texture.
2. Use Cold Butter and Buttermilk for Tender Dumplings: Cold butter is crucial for creating flaky layers in the dumplings. The cold butter creates pockets of steam as the dumplings cook, making them light and airy. Buttermilk adds a slight tang and also helps to tenderize the gluten in the flour. If you don’t have buttermilk, the milk and lemon juice/vinegar substitute works well, but buttermilk will give a slightly richer flavor.
3. Simmer Chicken Low and Slow for Maximum Flavor: Resist the urge to rush the simmering process. Simmering the chicken at a gentle heat for a longer period allows the flavors to develop and meld together beautifully. It also ensures that the chicken becomes incredibly tender and easy to shred. Low and slow is the mantra for a truly flavorful chicken and dumplings broth.
4. Adjust Broth Consistency to Your Preference: If you prefer a thicker broth, you can create a slurry by whisking together a tablespoon of cornstarch with a tablespoon of cold water and stirring it into the simmering broth in the last 10-15 minutes of cooking. Alternatively, you can mash a few of the cooked dumplings against the side of the pot to thicken the broth naturally. If you prefer a thinner broth, simply add a bit more chicken broth or water to reach your desired consistency.
5. Make it Ahead and Reheat Beautifully: Chicken and dumplings are a fantastic make-ahead dish. You can prepare the entire dish, including the dumplings, up to a day in advance. Store it in the refrigerator in an airtight container. When ready to serve, reheat gently over low heat on the stovetop, stirring occasionally, until heated through. You may need to add a splash of chicken broth or water if the broth has thickened too much during refrigeration. The flavors often deepen and improve overnight, making it an even more delicious meal the next day!

FAQ Section

Here are some frequently asked questions about making Cracker Barrel Chicken and Dumplings at home:

Q1: Can I use boneless, skinless chicken breasts instead of bone-in chicken pieces?

While you can use boneless, skinless chicken breasts for convenience, I highly recommend using bone-in, skin-on chicken thighs and drumsticks (or a whole chicken cut up) for the most flavorful and authentic result. Bone-in chicken releases collagen and flavor into the broth as it simmers, creating a richer and more satisfying dish. If you must use chicken breasts, consider searing them for extra flavor and be mindful that they might become slightly drier than thighs or drumsticks. You might also want to use a higher quality, more flavorful chicken broth to compensate for the less flavorful chicken.

Q2: Can I use pre-made biscuit dough for the dumplings to save time?

While pre-made biscuit dough can be used in a pinch to save time, homemade dumplings truly elevate this dish to another level. Homemade dumplings are generally more tender and have a better flavor and texture than biscuit dough. However, if you are short on time, you can use refrigerated biscuit dough. Look for the flaky layers variety, and cut each biscuit into quarters or smaller pieces before dropping them into the broth. Keep in mind that pre-made biscuit dumplings might not be as light and fluffy as homemade ones.

Q3: Can I freeze chicken and dumplings for later?

Yes, chicken and dumplings freeze surprisingly well! To freeze, allow the cooked chicken and dumplings to cool completely. Then, transfer them to freezer-safe containers or freezer bags, ensuring to remove as much air as possible. Freeze for up to 2-3 months. To reheat, thaw overnight in the refrigerator or reheat directly from frozen over low heat on the stovetop, stirring occasionally until heated through. You may need to add a little extra chicken broth or water when reheating, as the dumplings can absorb some of the broth during freezing and thawing.

Q4: My dumpling dough is too sticky, what should I do?

If your dumpling dough is too sticky, you may have added too much liquid. Add a tablespoon of flour at a time, gently mixing until the dough is easier to handle and less sticky. Be careful not to add too much flour, as this can make the dumplings tough. The dough should be slightly sticky but still manageable to drop by spoonfuls. A slightly sticky dough is actually preferable for tender dumplings.

Q5: Can I add other vegetables to this recipe?

Absolutely! While Cracker Barrel’s classic version is relatively simple, you can definitely add other vegetables to customize this recipe to your liking. Diced carrots, peas, corn, or even potatoes would be delicious additions. Add heartier vegetables like carrots and potatoes along with the onions and celery to sauté. Add peas and corn towards the end of the cooking process, as they cook quickly. Feel free to experiment with your favorite vegetables to create your own personalized version of chicken and dumplings!

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