Copycat Cracker Barrel Chicken and Dumplings in One Pot
Copycat Cracker Barrel Chicken and Dumplings is a one-pot version of the diner favorite, with shredded chicken and soft, flat dumplings simmered in rich, peppery broth. It's the kind of dinner that makes the whole kitchen smell like Sunday.
You only need chicken, broth, butter, flour, and milk, plus about an hour from start to finish. Save it for later!
| Prep | Cook | Total | Servings | Difficulty |
|---|---|---|---|---|
| 20 min | 40 min | 1 h | 6 servings | Medium |
Why You'll Love This Recipe
- One pot only: everything simmers together, so cleanup is quick.
- Budget friendly: built from pantry staples and a few chicken breasts.
- Kid approved: soft dumplings and mild flavor win over picky eaters.
- Make-ahead friendly: the chicken and broth can be cooked a day early.
- Better than takeout: tastes closer to the restaurant version than the canned stuff ever could.
Chicken and Dumplings Ingredients
- Chicken breasts or thighs: they simmer right in the broth and shred easily once cooked. Thighs give richer flavor if you prefer dark meat.
- Chicken broth: the base of the dish, so use a good one. Low-sodium lets you control the salt later.
- Butter: adds richness to both the broth and the dumpling dough.
- All-purpose flour: forms the dumplings and thickens the broth slightly as they cook.
- Milk: makes the dumpling dough tender instead of tough.
- Baking powder: a small amount lifts the dumplings just enough to keep them soft, not doughy.
- Black pepper: Cracker Barrel's version leans peppery, so don't be shy with it.
- Celery, carrots, and onion: classic aromatics that bring color and a little sweetness to the broth.
If you want a shortcut dinner first, our Copycat Chick-Fil-A Chicken Sandwich Recipe is a good weeknight backup. Exact amounts for everything are in the recipe card below.
Ways to Change It Up
- Rotisserie chicken: skip poaching and stir in shredded rotisserie chicken during the last 10 minutes.
- Vegetable boost: add frozen peas or corn in the last 5 minutes for color and crunch.
- Spice it up: a pinch of cayenne or extra black pepper gives the broth some kick.
- Slow cooker version: cook the chicken and broth on low for 6 hours, then drop in dumplings and cook on high 20 minutes more.
- Lighter broth: swap half the butter for olive oil and use 2% milk instead of whole.
How to Make Chicken and Dumplings
- Poach the chicken in broth with the aromatics until it's cooked through and no longer pink inside, about 20 minutes.
- Shred the chicken and set it aside, letting the broth keep simmering gently.
- Mix the dumpling dough with flour, butter, milk, and baking powder until it just comes together.
- Roll and cut the dough thin, into flat strips, since thin dumplings cook faster and soak up more broth flavor.
- Drop dumplings into the simmering broth one at a time so they don't clump, then cover and cook until they float and turn tender, about 10 minutes.
- Stir the chicken back in, season with black pepper, and let everything warm through for 5 more minutes before serving.
Forecipes Team Tips
- Don't boil the broth hard once dumplings go in, or they'll fall apart at the edges.
- Roll the dough thin, about 1/8 inch, for the flat, chewy texture Cracker Barrel is known for.
- Rest the dough 5 minutes before rolling so it's easier to handle and doesn't shrink back.
- Check thickness by stirring gently; the broth should coat a spoon lightly, not turn gluey.
- Season at the end, since the broth reduces and concentrates as it simmers.
What to Serve With It
This dish pairs well with something warm and bready on the side, like Olive Garden Breadsticks for soaking up extra broth. A simple green salad or steamed green beans balances the richness. For a bigger comfort food spread, add a slice of Cracker Barrel Meatloaf alongside it.
Storage and Reheating
Store leftovers in the fridge for up to 3 days in a sealed container. The broth thickens as it sits, so add a splash of broth or milk when reheating on the stove over medium-low heat, about 5 minutes, stirring often. Freezing isn't ideal since the dumplings get mushy after thawing, but if needed, freeze up to 1 month and reheat gently straight from frozen, adding extra liquid as it warms.
Chicken and Dumplings FAQ
Can I use canned biscuits instead of homemade dumplings?
Yes, cut refrigerated biscuit dough into strips for a shortcut version, though the texture will be softer and less chewy than homemade.
Why are my dumplings gummy?
They were likely rolled too thick or the broth boiled too hard. Keep the dough thin and the broth at a gentle simmer.
Can I make this ahead of time?
Yes, cook the chicken and broth a day ahead, then reheat and add fresh dumplings right before serving for the best texture.
Copycat Cracker Barrel Chicken and Dumplings
Ingredients
Method
- Poach the chicken: Add chicken breasts, broth, celery, carrots, and onion to a large pot. Bring to a boil, then reduce heat and simmer gently until the chicken is cooked through, about 20 minutes.
- Shred the chicken: Remove the chicken from the pot and let it cool slightly before shredding with two forks. Keep the broth simmering gently on low heat.
- Make the dumpling dough: In a bowl, whisk together flour, baking powder, and 1/2 teaspoon salt. Cut in 2 tablespoons butter until crumbly, then stir in milk just until a soft dough forms.
- Rest the dough: Let the dough rest for 5 minutes on a lightly floured counter so it's easier to roll and won't shrink back.
- Roll and cut dumplings: Roll the dough out to about 1/8 inch thick and cut into 2-inch strips or squares. Dust lightly with flour so the pieces don't stick together.
- Drop dumplings into broth: Bring the broth back to a gentle simmer, not a hard boil. Drop in the dumplings one at a time, stirring gently so they don't clump.
- Cook until tender: Cover the pot and simmer until the dumplings float to the top and turn tender, about 10 minutes. Avoid stirring too much so they stay intact.
- Stir in the chicken: Add the shredded chicken back into the pot along with remaining butter, salt, and black pepper. Simmer uncovered for 5 more minutes to warm through.
- Check the broth consistency: The broth should coat the back of a spoon lightly. If it's too thin, simmer a few more minutes uncovered; if too thick, stir in a splash of broth.
- Serve warm: Ladle into bowls while hot, with extra black pepper sprinkled on top if you like it peppery like the diner version.
More Recipes You'll Love
- Cracker Barrel Meatloaf: another Cracker Barrel copycat classic for your comfort food rotation.
- Copycat Olive Garden Five Cheese Ziti Al Forno: a cheesy baked pasta for your next family dinner.
- Copycat Chili's Southwest Egg Rolls Recipe: a crunchy appetizer to start the meal.
- Copycat Whataburger Patty Melt Recipe: for when you want a different kind of comfort food night.
