Do you a recipe for knock off Cracker Barrel’s signature Chicken and Dumplings?
Absolutely! 😊 Here’s a copycat Cracker Barrel–style Chicken and Dumplings recipe. This version focuses on what makes theirs special: simple flavors, tender chicken, and flat, noodle-like dumplings (not fluffy).
🥣 Cracker Barrel–Style Chicken & Dumplings (Knockoff)
Ingredients
Chicken & Broth
1 whole chicken (3–4 lb) or 2½–3 lb bone-in chicken breasts/thighs
8–10 cups water
1 small onion, quartered (optional – Cracker Barrel flavor is very mild)
2 tsp salt (to taste)
½ tsp black pepper
Dumplings
2 cups all-purpose flour
½ tsp salt
½ tsp baking powder
2 tbsp butter or shortening
¾ cup milk (add more if needed)
Instructions
1️⃣ Cook the Chicken
Place chicken in a large pot and cover with water.
Add salt, pepper, and onion (if using).
Bring to a gentle boil, then reduce to a simmer.
Simmer 60–75 minutes, until chicken is very tender.
Remove chicken, shred meat, discard skin and bones.
Strain broth and return it to the pot. Skim excess fat if needed.
Important: Cracker Barrel’s broth is not thick or creamy—keep it clean and simple.
2️⃣ Make the Dumpling Dough
In a bowl, whisk flour, salt, and baking powder.
Cut in butter/shortening until crumbly.
Stir in milk until a soft dough forms.
3️⃣ Roll & Cut Dumplings (Key Step!)
Roll dough out very thin (⅛ inch).
Cut into strips or squares (about 1½–2 inches).
These are flat noodle dumplings, not biscuits.
4️⃣ Cook the Dumplings
Bring broth to a gentle boil.
Drop dumplings in a few at a time, stirring gently.
Reduce heat to low and simmer 15–20 minutes, stirring occasionally to prevent sticking.
5️⃣ Finish
Add shredded chicken back to the pot.
Simmer another 5–10 minutes until slightly thickened.
Taste and adjust salt & pepper.
🍗 Cracker Barrel Flavor Tips
❌ No garlic, no celery, no herbs (they keep it very plain)
✔ Thin dumplings = authentic texture
✔ Slight starchiness from dumplings naturally thickens the broth
✔ Use butter (not oil) for dumplings
If you’d like, I can also:
Give you a shortcut version using rotisserie chicken
Adjust it to match older Cracker Barrel dumplings (they used to be thinner)
Generate a picture of the finished dish 🍲
Just say the word!
shortcut version using rotisserie chicken
You got it! 😊 This shortcut Cracker Barrel–style Chicken & Dumplings keeps the same simple, comforting flavor but cuts the time way down.
🥣 Cracker Barrel–Style Chicken & Dumplings
(Shortcut Rotisserie Chicken Version)
Ingredients
Broth & Chicken
1 rotisserie chicken (meat shredded, skin discarded)
8 cups chicken broth (low sodium preferred)
2 tbsp butter
½–1 tsp salt (to taste)
½ tsp black pepper
Dumplings
2 cups all-purpose flour
½ tsp salt
½ tsp baking powder
2 tbsp butter or shortening
¾ cup milk (plus a little more if needed)
Instructions
1️⃣ Prep the Broth
In a large pot, bring chicken broth and butter to a gentle boil.
Season lightly with salt and pepper (you’ll adjust later).
Tip: Butter is important here—it mimics the richness from cooking a whole chicken.
2️⃣ Make the Dumpling Dough
In a bowl, whisk flour, salt, and baking powder.
Cut in butter/shortening until crumbly.
Stir in milk until a soft dough forms.
3️⃣ Roll & Cut Dumplings (Authentic Style)
Roll dough out very thin (about ⅛ inch).
Cut into strips or squares (1½–2 inches).
4️⃣ Cook Dumplings
Drop dumplings into gently boiling broth a few at a time, stirring gently.
Reduce heat to low.
Simmer 15–20 minutes, stirring occasionally so they don’t stick.
The broth will naturally thicken slightly from the flour—this is exactly right.
5️⃣ Add Chicken & Finish
Stir in shredded rotisserie chicken.
Simmer another 5–10 minutes until hot and cohesive.
Taste and adjust salt and pepper.
⭐ Extra “Cracker Barrel” Tips
Keep seasoning very simple
If broth gets too thick, add a splash of broth or water
Dumplings should be soft, flat, and noodle-like, not fluffy
Let it rest 5 minutes before serving—it thickens just a bit more
