Simmered in rich chicken stock with fluffy, buttery dumplings and tender shredded chicken—Cracker Barrel Chicken and Dumplings smells like Sunday supper dreams. Just 7 familiar ingredients.
If you’ve ever leaned over a cozy bowl of thick, doughy dumplings swimming in golden broth and thought, “Could I just live here now?”—well, I see you. This isn’t fancy food, but it’s comfort in its truest, spoon-grabbing form. What makes Cracker Barrel Chicken and Dumplings extra lovable is how it manages to be both rustic and oddly elegant. It’s soft, savory, and unapologetically homey. Whether you need a go-to for chilly evenings or are just craving something you can eat unapologetically in your pajamas, this’ll do just fine. Bonus: if you’ve got leftover buttermilk from another recipe (like those crispy chicken tenders), this is a worthy excuse to use it.
Table of Contents
Why You’ll Love this Cracker Barrel Chicken and Dumplings
There’s no backstory here about Grandma’s back porch or some life-altering road trip to Cracker Barrel. This is just a comfy, flour-dusted recipe that tastes like you’ve known it forever.
- Perfect texture combo: The dumplings are soft but sturdy, and the shredded chicken gets all cozy in the rich broth.
- Minimal ingredients, big flavor: Just a handful of pantry basics turns into something irresistible and (dangerously) slurpable.
- Budget-friendly and hearty: Feeds a small crowd without making your wallet cry.
- Make-ahead potential: It actually tastes even better the next day after hanging out in the fridge.
- No fussy techniques required: If you can stir and roll out dough, you’re already halfway there.
Ingredient Notes
Super simple, no mysterious surprises hiding in here—just exactly what you’d expect. But let’s talk about the why behind these basics.
- Cooked chicken: Shredded rotisserie chicken works great for ease. But any leftover roasted or boiled chicken will do the trick.
- Chicken stock: Go for low-sodium if you’re worried about salt. The better the broth, the cozier the dish. Homemade is gold, but store-bought sings too.
- All-purpose flour: Essential for the dumplings. Don’t swap with cake flour or anything fancy. We need structure here.
- Baking powder: This fluffs the dumplings ever so slightly. Not biscuit-puffy, but pleasantly pillowy.
- Cold butter: Adds a little richness to the dough. Cut it in while it’s still cold for tender layers.
- Buttermilk: The tang gives the dumplings a subtle depth. If you’re stuck, you can fake it with milk and lemon juice, but I suggest the real deal.
- Salt: Yep, keep it basic. It balances out the richness.
How To Make This Cracker Barrel Chicken and Dumplings
Here’s where things get floury. You don’t need a Michelin star, just a little hot chicken stock and some good instincts.
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Warm the broth: Pour the chicken stock into a big ol’ pot and set it over low heat while you summon your inner dumpling-maker. No need to boil it just yet.
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Make the dry mix: In a large bowl, toss together your flour, baking powder, and salt. Smells oddly comforting even before you bake it. Then add your cold cubed butter and work it in with a pastry cutter or fork until it looks like coarse crumbs.
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Add the buttermilk: Pour in that cup of buttermilk and mix until the dough comes together into a shaggy, flour-splotched heap. It shouldn’t look smooth—that’s cool.
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Roll and cut the dumplings: Lightly flour your surface and roll the dough to about ¼ inch thick. Use a pizza cutter or knife to slice it into rustic squares. 1 to 2 inches each is just right. They don’t have to be perfect. Seriously.
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Drop in the dumplings: Bring the warm broth to a gentle boil and start slipping in those dough pieces, a few at a time. Stir to keep them from forming one big sticky clump (ask me how I know).
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Simmer and stir: Cook for about 20 minutes, gently stirring now and then. The dumplings will puff ever so slightly and soak up all that brothiness.
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Add the chicken: Toss your shredded chicken into the pot and simmer everything together for another 5 to 10 minutes. The broth will get a bit thicker, almost like a very lazy stew. Smell that? You’re close.
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Serve it hot: Grab your favorite bowl, plop some dumplings in, and spoon that golden liquid over top. Honestly, it doesn’t need anything else.
Storage Options
So, you made a big pot and shocked yourself by not inhaling it all. Good news—this stuff stores like a champ.
Pop leftovers into an airtight container once cooled. In the fridge, they’ll stay happy for about 3 to 4 days. You’ll probably notice the dumplings soak up a bit more broth overnight, so they turn into these thick, soft, stew-like bites. Still fantastic.
Reheating is easy: Stove or microwave both work. If using the stove, add a splash of water or extra broth as it warms up to loosen things. Stir gently. Microwave folks, same goes—add a touch of liquid and reheat in short bursts to keep those dumplings from getting rubbery.
And yes, you can freeze it. Let the whole thing cool completely first, then ladle it into freezer containers or zip-top bags (flat is best for stacking). It’ll keep for about 2 to 3 months. Thaw overnight in the fridge and reheat gently to avoid turning the dumplings into mush.
Variations and Substitutions
Nothing wrong with sticking to the script, but if you like to riff, here are a few dumpling twists and chicken detours.
- Bone-in chicken pieces: Instead of mixing in cooked chicken at the end, simmer bone-in thighs or breasts in the broth for richer flavor, then shred.
- Herbed dumplings: Mix chopped parsley, thyme, or chives into the flour before adding butter. It gives a fresh twist without feeling too different.
- Creamy broth base: Stir a splash of heavy cream or a knob of cream cheese into the broth right before serving for ultra-luxurious vibes.
- Drop dumplings instead of rolling: Feeling lazy? Just drop spoonfuls of dough straight into the bubbling broth and let them poof. They’ll be fluffier and less structured.
- Veggie add-ins: Diced carrots or peas totally work if you want to sneak in some color (and fiber).
What to Serve with Cracker Barrel Chicken and Dumplings
This is a full-belly kind of dish already, but if you’re feeling generous (or feeding a table), here’s how to build a little extra around it.
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Simple green salad: Something like peppery arugula or mixed greens with lemon vinaigrette cuts through the richness, and honestly, you’ll feel kinda sophisticated for a minute.
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Bacon Basil Cornbread Muffins: OK, these are a little extra, but worth it. Warm, buttery muffins will cozy up to those dumplings and feel right at home. Recipe’s right over here.
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Stewed green beans: Think tender, long-cooked string beans with onions and a little butter. Very southern. Very satisfying.
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Roasted root veggies: Roast up carrots, parsnips, or sweet potatoes with olive oil and thyme. Their sweetness plays off the savory broth beautifully.
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A light dessert, maybe: So if you made this for dinner and want to finish with something fun but chill, try these peanut butter banana ice cream sandwiches. Kid-friendly and a little nostalgic.
Frequently Asked Questions
Can I make Cracker Barrel Chicken and Dumplings ahead of time?
Yes, and honestly, the flavor gets even better after a night in the fridge. Just let it cool completely before storing in a sealed container. When reheating, add a splash of broth or water to loosen it up and stir gently so those dumplings stay tender and glorious. It reheats well on the stove or in the microwave.
Do I have to use buttermilk for the dumplings?
Buttermilk gives the dumplings a subtle tang and tenderness, but if you don’t have any, you can DIY it! Just add a tablespoon of lemon juice or vinegar to a cup of milk, stir, and let it sit for 5 minutes. It’s not quite the same, but it’s a solid workaround in a pinch.
Can I use pre-cooked rotisserie chicken?
Absolutely. It actually helps make this dish a lot faster to throw together on a busy night. Just shred the meat off the bone (skip the skin if you want it less greasy) and stir it in during the final simmer. Voila—shortcut dinner, no complaints.
Will the dumplings hold up if I freeze this?
They’ll change a bit in texture—slightly softer after thawing—but they definitely hold up. Just be sure to cool everything first, freeze in a flat container or bag, and thaw overnight in the fridge before reheating. Spoon gently when warming so you don’t break them up too much. Still very satisfying!
Cracker Barrel Chicken and Dumplings
Ingredients
For the Stew
- 6 cups (1.4 liters) chicken stock preferably low-sodium or homemade
- 2 cups (300 g) cooked chicken shredded (rotisserie or leftover roasted/boiled)
For the Dumplings
- 2 cups (250 g) all-purpose flour
- 1.5 tsp (6 g) baking powder
- 1 tsp (6 g) salt
- 3 tbsp (42 g) cold butter cut into small cubes
- 1 cup (240 ml) buttermilk
Equipment
- Large pot
Instructions
- Warm the broth: Add chicken stock to a large pot and set over low heat while you prepare the dumplings. No need to boil yet.
- Make the dry mix: In a large bowl, combine flour, baking powder, and salt. Add the cold cubed butter and work it in with a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add the buttermilk: Pour in the buttermilk and stir gently until a soft, shaggy dough forms. It should not be smooth—some clumps are okay.
- Roll and cut the dumplings: Flour your work surface and roll the dough to about 1/4-inch thick. Use a pizza cutter or sharp knife to cut dough into squares (1 to 2 inches each).
- Drop in the dumplings: Bring broth to a gentle boil. Carefully drop in the dough squares, a few at a time, stirring gently to prevent clumping.
- Simmer and stir: Cook the dumplings for 20 minutes, stirring occasionally. They will puff slightly as they cook and soak up the broth.
- Add the chicken: Stir the shredded chicken into the pot and simmer 5-10 minutes more, until the chicken is heated through and the broth has thickened. Taste and adjust seasoning as needed.
- Serve: Ladle dumplings and chicken into bowls with plenty of broth. Enjoy hot!
