✔ Updated · chicken now cooked to 165°F, fixed dumpling dough + calories
These copycat Cracker Barrel chicken and dumplings are pure comfort: tender shredded chicken and flat, slightly chewy rolled dumplings in a thick, silky broth.
At a glance
The one tip that matters: Simmer the chicken until the thickest piece hits 165°F (74°C), then roll the dumplings thin, about 1/8 inch, so they cook through without turning gummy.
It's my order every time at our local Cracker Barrel off I-40, and this one-pot version is how I make it at home.
Why You'll Love These Chicken and Dumplings
- Flat, rolled dumplings with that tender, slightly chewy country-kitchen bite.
- A naturally thick broth, no canned soup or cream needed. The flour on the dumplings does it all.
- One pot, pantry staples: chicken, broth, flour, butter and buttermilk.
What Are Cracker Barrel-Style Chicken and Dumplings?
Chicken and dumplings is a Southern and Midwestern comfort dish of chicken cooked in broth with dumplings simmered in the same pot. The Cracker Barrel version uses flat, rolled dumplings, closer to thick homemade noodles than fluffy drop dumplings, in a broth that turns thick and silky as they cook.
I cook the chicken from raw right in the broth, so both get more flavor, then use that same broth for the dumplings. Serve it the country-kitchen way with Cracker Barrel-style green beans, glazed baby carrots and warm buttermilk biscuits.
Chicken Safety: Cook It to 165°F
Whether you start with raw breasts or thighs, the chicken is safe to eat once the thickest part reaches 165°F (74°C) on an instant-read thermometer. Check a couple of pieces, since thick ones take longer. If you use rotisserie or leftover chicken, heat it in the broth until steaming hot, 165°F. More on checking doneness in my guide to how to tell if chicken is done.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Keep the butter and buttermilk cold. Cold fat makes a tender dumpling. My shortcut is grating a frozen chunk of butter straight into the flour.
- Roll the dough thin. About 1/8 inch, just a little thicker than pie crust. The first time I made these I left them thick and they stayed doughy in the middle. Lesson learned.
- Let the extra flour do the work. The flour clinging to the dumplings thickens the broth as they simmer. Still thin at the end? Give it a few more minutes uncovered.
- Simmer, don't boil hard. A rolling boil tears the dumplings apart. A steady, lazy bubble with gentle stirring keeps them whole.
- Trust the thermometer, not the timer. Chicken is done at 165°F (74°C) in the thickest part. I keep an instant-read thermometer by the stove for exactly this, and thighs stay juicier if they simmer a little longer.
Cracker Barrel Chicken and Dumplings (Copycat)
6
servings20
minutes45
minutes490
kcal1
hour5
minutesA copycat-style Cracker Barrel chicken and dumplings: chicken simmered in broth until 165°F and shredded, with flat, rolled buttermilk dumplings that cook right in the pot and thicken the broth into a silky, comforting gravy.
Ingredients
- For the Chicken and Broth
900 g boneless, skinless chicken breasts or thighs (2 pounds)
10 cups low-sodium chicken broth
1 bay leaf
1/2 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
2 tablespoons unsalted butter
- For the Rolled Dumplings
250 g all-purpose flour, plus more for rolling (2 cups)
1/2 teaspoon baking powder
1 teaspoon salt
3 tablespoons cold unsalted butter, cubed
3/4 cup cold buttermilk, plus 1-2 tablespoons if needed
Directions
- Cook the Chicken
- Put the chicken, broth, bay leaf, salt and pepper in a large Dutch oven. Bring to a boil over medium-high heat, then cover, lower the heat and simmer for 20 to 25 minutes, until the thickest piece reaches 165°F (74°C) on an instant-read thermometer.
- Lift the chicken onto a cutting board and shred it with two forks. Discard the bay leaf and keep the broth at a gentle simmer.
- Make the Dumplings
- While the chicken cooks, whisk the flour, baking powder and salt in a large bowl. Cut in the cold butter with a pastry blender or two forks until the mixture looks like coarse crumbs.
- Stir in the buttermilk until a soft dough forms, adding 1 to 2 more tablespoons only if dry flour remains. Turn it out onto a floured surface and knead 4 or 5 times, just until smooth.
- Roll the dough out to about 1/8 inch thick, dusting with flour so it doesn’t stick, then cut it into strips about 1 inch wide and 2 inches long with a knife or pizza cutter.
- Simmer and Serve
- Add the 2 tablespoons of butter to the simmering broth. Drop in the dumplings a few at a time, stirring gently so they don’t stick together. Simmer uncovered for 15 to 20 minutes, stirring now and then, until the dumplings are tender all the way through and the broth has thickened.
- Stir the shredded chicken back into the pot and heat for 2 to 3 minutes. Taste, season with more salt and pepper, and serve hot.
Like this recipe?
Follow us @recipefairy on Pinterest
Variations
- Herb dumplings: add 1 tablespoon of chopped fresh parsley, thyme or chives to the dumpling dough.
- With vegetables: simmer 1 diced carrot, 1 diced celery rib and 1/2 diced onion in the broth with the chicken.
- Creamier broth: stir 1/2 cup of milk or half-and-half into the pot with the shredded chicken and heat gently.
- Shortcut dumplings: try our Bisquick dumplings for a fluffy drop-dumpling version.
- More country cooking: try the Cracker Barrel hashbrown casserole on the side, or browse all our Cracker Barrel copycat recipes.
Frequently Asked Questions
How many calories are in chicken and dumplings?
This homemade copycat-style version has about 490 calories per serving when divided into 6 bowls. The calories come mostly from the dumplings and chicken. Restaurant portions and recipes vary, so for a restaurant serving, check the nutrition information the restaurant publishes.
What kind of dumplings are in Cracker Barrel-style chicken and dumplings?
They are flat, rolled dumplings rather than fluffy drop dumplings. A simple dough of flour, butter and buttermilk is rolled thin and cut into strips, which cook in the broth and turn tender and slightly chewy.
Can I use rotisserie chicken?
Yes. Skip the first cooking step, bring the broth to a simmer with the bay leaf, cook the dumplings, then stir in about 4 cups of shredded rotisserie chicken (skin removed) and heat it until steaming, 165°F. It's my go-to shortcut on busy weeknights.
Why are my dumplings gummy?
Gummy dumplings are usually rolled too thick, crowded into the pot all at once, or undercooked. Roll them about 1/8 inch thick, drop them in a few at a time and simmer for the full 15 to 20 minutes. Cut one in half to check that it is cooked through.
Can I make chicken and dumplings ahead?
Yes. Refrigerate leftovers within 2 hours for 3 to 4 days and reheat gently with a splash of broth, because the dumplings soak up liquid. Reheat until steaming hot, 165°F all the way through. Freezing isn't ideal, since the dumplings can turn soft and break apart.
){kind=link}
Wonderful recipe!