Cracker Barrel Chicken Dumplings

Nothing comforts quite like a steaming bowl of chicken and dumplings and this homemade Cracker Barrel-style version brings that old-fashioned goodness to your own kitchen table. It is the kind of one-pot meal that takes you back to Sunday dinners at grandma‘s—a true classic with soft tender dumplings nestled in a richly flavored broth and plenty of juicy chicken. This recipe honors the traditional methods but keeps things approachable for a busy modern cook.

The first time I made this I wanted a taste of home in under an hour and was amazed how each dumpling puffed up perfectly. Now my daughter calls these ‘the fluffy clouds‘ and asks for this every time someone is feeling under the weather.

Gather Your Ingredients

• Chicken broth: provides a savory base and holds all the flavors together choose low sodium if possible for more control
• Celery ribs: infuse a gentle aromatic note and even though you discard them their flavor is essential look for bright firm stalks
• Boneless skinless chicken breasts: create a lean protein that shreds easily and stays juicy organic or local if you can
• All-purpose flour: forms the backbone of the dumplings use a fresh soft flour for light texture
• Baking powder: ensures the dumplings rise just right check expiration for best results
• Salt: you need it for a balanced dough taste before adding more at the end
• Milk: brings tenderness to the dumpling dough whole milk gives the best crumb but any milk will work
• Salt and pepper: finish seasoning always taste as you go for perfect flavor

How to Make It

Prepare the Flavor Base:

In a heavy-bottomed pot or Dutch oven combine chicken broth celery ribs quartered onion and the halved chicken breasts. Place over medium high heat and bring to a boil. Once boiling reduce heat to low and cover partially. Simmer for about 15 minutes until the chicken is cooked through and the broth tastes deeply savory.

Make the Dumpling Dough:

In a large mixing bowl whisk together the all-purpose flour baking powder and salt to evenly distribute the leavening. Gradually pour in one cup plus two tablespoons of milk folding gently with a fork until the dough forms a shaggy ball. Resist overmixing or your dumplings will turn out dense.

Roll and Cut the Dumplings:

Scrape the dough onto a floured work surface and dust your rolling pin. Lightly roll the dough to a uniform quarter inch thickness. For rustic squares use a pizza cutter or sharp knife to slice the dough into strips or squares about one to two inches wide. These can be uneven for extra homemade charm.

Prepare the Broth and Chicken:

When the chicken is fully cooked transfer it to a cutting board and tent loosely with foil. Scoop out and discard the celery and any large onion pieces from the broth. Return the pot to a gentle simmer over medium low heat.

Cook the Dumplings:

Drop the dumpling strips one by one into the simmering broth. Stir gently and occasionally to keep them from sticking together. Simmer uncovered for twenty to thirty minutes as the dumplings puff up and the broth thickens to a creamy gravy consistency.

Shred and Return Chicken:

While the dumplings cook shred or chop the chicken into bite sized pieces. When the dumplings are ready stir the chicken back into the pot mixing carefully to keep everything tender and juicy. Heat until everything is hot and melded together.

Final Seasoning and Serve:

Taste the stew and season generously with salt and cracked black pepper. For the richest flavor let it sit off the heat for five minutes before ladling into bowls. Serve piping hot for maximum comfort.

I always look forward to making the dumplings from scratch because my son loves to roll out the dough and sneak little pieces to taste. We once made extra just so we could have a bowl of plain dumplings with butter and cracked pepper it is that good.

Flavor Boosters

Let leftovers cool before transferring to an airtight container. This dish keeps for up to four days in the refrigerator. When reheating add a splash of broth or milk to loosen the gravy. If you plan to freeze, freeze before adding the dumplings and finish those fresh when you thaw the base.

Serving Suggestions

Ladle into wide bowls over a mound of mashed potatoes for true Southern comfort. A sprinkle of chopped parsley brings brightness and color. Leftover dumplings make a savory breakfast topped with a fried egg.

Creative Twists

If you are out of chicken breasts use boneless thighs for extra richness. You can swap in rotisserie chicken at the very end for a time saver. For a dairy free batch try unsweetened oat or soy milk which keeps the dumplings tender.

Every time you make this chicken and dumplings it is like bringing a comforting tradition right to your table. With a few pantry basics and a hearty dose of love this meal never fails to satisfy.

Common Questions About This Recipe

→ What type of chicken works best for this dish?

Boneless skinless chicken breasts are ideal as they cook evenly and shred easily, absorbing the flavors from the broth.

→ How do I ensure the dumplings cook properly?

Drop the dough strips gently into simmering broth and let them cook uncovered for 20–30 minutes, stirring occasionally to prevent sticking.

→ Can I use homemade chicken broth instead of store-bought?

Absolutely. Homemade broth will add deeper flavor and enhance the overall richness of the dish.

→ What is the best way to thicken the broth naturally?

The dumplings release starch while cooking, naturally thickening the broth into a gravy-like consistency without added thickeners.

→ Can celery be omitted if I don’t like it?

Yes, but celery adds subtle earthiness and balances the flavors. You might consider substituting with mild onion or leeks.