CRACKER BARREL CHICKEN & DUMPLINGS (COPYCAT) is one of those meals I make when the week has been wild and I need dinner to taste like a hug. Maybe you’re craving that cozy restaurant bowl but want to skip the long drive. Or maybe you’ve got a pack of chicken, some flour, and the quiet hope that you can turn it all into something comforting. That’s where this recipe shines. It’s simple, honest, and absolutely doable in your own kitchen. I’ll walk you through it step by step, share smart shortcuts, and help you nail those tender dumplings so dinner feels easy again. 
The Story Behind This Recipe
I’m Alexandraa, the cook behind this CRACKER BARREL CHICKEN & DUMPLINGS (COPYCAT). On a rainy weekend, I dialed in the flavors so it’s easy and full of cozy vibes. CRACKER BARREL CHICKEN & DUMPLINGS (COPYCAT) is one of those meals I make when the week has been wild and I need dinner to taste like…
How to Make Copycat Cracker Barrel Chicken and Dumplings
Here’s how I bring this classic to the table with straightforward ingredients and minimal fuss. The broth is rich, the dumplings are tender, and the chicken is fall-apart good. If you can stir and roll dough, you can make this. Promise.
Ingredients You’ll Need
- 2 pounds chicken breasts or thighs
- 8 cups chicken broth, plus extra as needed
- 1 cup milk
- 3 cups all-purpose flour, divided
- 6 tablespoons cold butter
- 1 teaspoon baking powder
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Optional: 2 tablespoons chopped fresh parsley for serving
Step-by-Step Directions
- Poach the chicken: Add chicken and broth to a large pot. Bring to a gentle simmer and cook until the chicken is cooked through and tender, about 15 to 20 minutes. Remove chicken to cool slightly, then shred or chop into bite-size pieces. Keep broth warm.
- Make the dumpling dough: In a bowl, whisk 2 cups flour, baking powder, and salt. Cut in the cold butter until the mixture looks like coarse crumbs. Add milk and stir just until a soft dough forms. Do not overmix.
- Roll and cut: Dust your counter with the remaining 1 cup flour. Turn dough onto the flour and gently pat or roll to about 1/4 inch thick. Cut into 1 inch by 2 inch strips. Lightly dust the strips with the extra flour so they do not stick. That extra flour helps thicken the broth later, which is a little secret I love.
- Simmer the dumplings: Bring the broth to a low boil. Drop in dumplings a few at a time, stirring gently so they don’t clump. Lower heat to a simmer and cook, uncovered, about 15 minutes. Dumplings should look set and slightly puffed.
- Add chicken and season: Stir in the shredded chicken. Add pepper, garlic powder, onion powder, and more salt if needed. Simmer 5 to 10 minutes more until everything is cozy and slightly thickened.
- Finish: If you like a creamier feel, splash in a little milk or cream at the end. Garnish with parsley and serve warm.
Helpful tips from my kitchen:
Use thighs for extra tenderness. They simmer like a dream and rarely dry out. Keep the simmer gentle so your dumplings don’t fall apart. And taste the broth at the end for salt. Dumplings soak up flavor, so a pinch of salt and pepper right before serving makes a big difference.
If you’re in the mood for an ultra-creamy pasta to pair with this, try this cozy option later this week: creamy garlic parmesan chicken pasta. It’s rich and simple in the best way.
“I made this for Sunday dinner and my picky eater asked for seconds. The dumplings came out soft and the broth tasted like the real thing. Total win.”
How Do You Know When Dumplings are Done?
Good question because nobody wants gummy dough in their bowl. Here’s how I check for doneness without overthinking it.
First, look at the texture. Dumplings should look set on the outside and feel a little springy when you gently press them with a spoon. They will lose that raw dough shine. Second, take one out and break it open. The inside should be fully cooked and not doughy. If you see raw bits, give it a few more minutes. Third, timing matters. At a steady simmer, most dumplings are ready in about 15 minutes. If your simmer is very low, it can take closer to 18 to 20 minutes.
If your pot is too crowded, dumplings can clump or cook unevenly. Stir gently every few minutes. And remember, gentle simmer is your best friend here. Keep it steady and you’ll get dumplings that are tender and sturdy enough to hold up in the bowl.
Love cozy noodle vibes too? Bookmark this easy dinner idea for another night: chicken and buttered noodles. It’s buttery, comforting, and family friendly.
Can You Freeze Chicken and Dumplings?
You can, with a few tricks to keep the texture happy. The broth and chicken freeze beautifully. Dumplings are a little more delicate. They will still taste great after freezing, but they can soften a bit when thawed and reheated. Here’s how I make it work.
Freezing Tips for Best Texture
Option 1 Freeze the soup base only. Cook the chicken and broth, season it well, then cool and freeze without dumplings. When you’re ready to serve, thaw, simmer, and make fresh dumplings to drop right in. This gives you the best texture.
Option 2 Freeze fully cooked chicken and dumplings. Cool completely. Spoon into freezer safe containers in meal sized portions and freeze up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove. Add a splash of broth or milk if it gets too thick and avoid boiling so the dumplings don’t break down.
Option 3 Freeze raw dumpling strips on a parchment lined tray. Once solid, transfer to a bag. Cook them from frozen right into simmering broth later. This one is my favorite time saver.
If freezer friendly comfort is your thing, you might also like this crowd pleaser: Dolly’s chicken and stuffing casserole. It reheats like a dream and makes great leftovers.
Can I Use Pre-Cooked Chicken with These Dumplings?
Yes, and it’s a smart time saver. Rotisserie chicken, leftover roast chicken, or even pre-cooked shredded chicken from your weekend meal prep works perfectly. Since you won’t be poaching raw chicken to flavor the broth, build that richness another way. Simmer your broth for 10 minutes with a bay leaf, a small piece of onion, and a pinch of poultry seasoning if you have it. Then strain if needed and proceed with the dumplings.
Once the dumplings are almost done, stir in the pre-cooked chicken and heat through for 5 to 10 minutes. Taste and adjust salt. That’s it. Using pre-cooked chicken turns CRACKER BARREL CHICKEN & DUMPLINGS (COPYCAT) into a quick weeknight dish without losing that classic taste. If you want a fun change of pace another night, these handhelds are easy to prep: chicken avocado ranch burritos. Creamy, crunchy, and fast.
Cracker Barrel Chicken and Dumplings vs Biscuits?
They are not the same, and that difference is the magic. Dumplings are rolled thin and simmered right in the broth. They soak up flavor, thicken the soup a little, and give you that tender, slightly chewy bite. Biscuits are baked and fluffy, and they can turn soggy if you drop them into the pot. If you’re tempted to shortcut with biscuit dough, I get it, but the texture will be different. Still tasty, just not the classic result.
Want something with a biscuit vibe on the side? Serve a simple salad and call it good. Or go full comfort mode and follow with a sweet nibble like this festive treat: crispy churro cracker candy. It’s crunchy, cinnamon kissed, and fun to share.
If you love Italian inspired comfort too, save this for your weekend plans: asiago tortelloni alfredo with grilled chicken. Creamy and satisfying in the best way.
Common Questions
Q: Can I make the dough ahead?
A: Yes, up to one day. Keep it wrapped and chilled. Bring it to room temp for 10 minutes before rolling so it’s easier to handle.
Q: How do I avoid tough dumplings?
A: Don’t overwork the dough and keep the simmer gentle. Roll to about 1/4 inch and resist the urge to boil hard.
Q: My broth isn’t thick enough. What now?
A: Stir 1 tablespoon flour with 2 tablespoons milk to make a slurry. Whisk into the simmering pot and cook a few minutes until it lightly thickens. Add slowly so you do not overshoot.
Q: Can I add veggies?
A: Absolutely. Thinly sliced carrots and celery can simmer in the broth for 10 minutes before dumplings go in. Keep it simple so the dumplings stay the star.
Q: Is this the same as chicken and pastry?
A: Very similar. Some regions roll dumplings thinner and call it pastry. The spirit is the same: tender dough simmered in savory broth.
A Cozy Bowl to Share Tonight
If you’re craving a bowl that tastes like home, CRACKER BARREL CHICKEN & DUMPLINGS (COPYCAT) delivers every time. Keep the simmer gentle, season well at the end, and serve it hot with a sprinkle of parsley. If you want more inspiration or another spin on this classic, these guides are helpful and clear: Copycat Cracker Barrel Chicken and Dumplings Recipe – Margin … and Cracker Barrel Chicken and Dumplings Copycat | Kitchen Trials. Alright, your pot is waiting. You’ve got this, and dinner’s about to make everyone smile.
Cracker Barrel Chicken & Dumplings (Copycat)
Ingredients
Method
- Add chicken and broth to a large pot. Bring to a gentle simmer and cook until the chicken is cooked through and tender, about 15 to 20 minutes. Remove chicken to cool slightly, then shred or chop into bite-size pieces. Keep broth warm.
- In a bowl, whisk 2 cups flour, baking powder, and salt. Cut in the cold butter until the mixture looks like coarse crumbs. Add milk and stir just until a soft dough forms. Do not overmix.
- Dust your counter with the remaining 1 cup flour. Turn dough onto the flour and gently pat or roll to about 1/4 inch thick. Cut into 1 inch by 2 inch strips and lightly dust the strips with the extra flour.
- Bring the broth to a low boil. Drop in dumplings a few at a time, stirring gently so they don’t clump. Lower heat to a simmer and cook, uncovered, about 15 minutes. Dumplings should look set and slightly puffed.
- Stir in the shredded chicken, add pepper, garlic powder, onion powder, and more salt if needed. Simmer for an additional 5 to 10 minutes until everything is cozy and slightly thickened.
- If you like a creamier feel, splash in a little milk or cream at the end. Garnish with parsley and serve warm.
