cracker barrel recipe for chicken and dumplings

The Best cracker barrel recipe for chicken and dumplings

This recipe for Chicken and Dumplings is one of those comfort foods that just hits the spot every time. There’s something about the rich, savory broth and the fluffy, tender dumplings that makes it feel like a hug in a bowl. I first made it when my kids were little, and it became a staple in our house—something they’d beg for on cold winter nights, but also on lazy Sundays when we just wanted something hearty without feeling like we were eating a full meal. It’s that kind of dish that feels special enough for a holiday dinner but also simple enough to make on a weeknight when everyone’s tired. The way the chicken melts into the broth and the dumplings rise to the top, it’s like a little celebration every time we make it.

My family loves how this dish feels nourishing without being heavy. The chicken is tender and flavorful, and the dumplings add that perfect texture contrast—soft inside, slightly crisp at the edges. It’s not just a meal; it’s something that makes everyone feel cozy and satisfied. I love how it’s adaptable too—you can make it with chicken thighs for extra juiciness, or swap in some veggies like carrots or celery for a little extra nutrition. It’s also a great way to use up leftover chicken or bones from other meals, making it practical as well as delicious. And let’s be honest, there’s nothing like a big pot simmering on the stove, the steam filling the kitchen, and the smell wafting through the house. It’s a recipe that’s as comforting as it is easy to share.

Classic Cracker Barrel Chicken and Dumplings

4.8 from 1403 votes

A comforting dish featuring tender chicken in a creamy tomato-based sauce, served with fluffy homemade dumplings. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time50 mins

Resting Time0 mins

Total Time70 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

• 2 lbs boneless chicken thighs
• 1 cup chicken broth
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ cup heavy cream
• 1 cup shredded cheddar cheese

For the Dumplings

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup cold water
• 1 egg
• 1 tbsp butter

For the Sauce

• 1 (28 oz) can crushed tomatoes
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 cup chicken broth
• 1 tsp Worcestershire sauce
• Salt and pepper to taste

👨‍🍳Directions

1. 1 Preheat oven to 400°F (200°C). In a skillet, heat olive oil over medium heat. Season chicken thighs with thyme, rosemary, salt, and pepper. Cook until golden brown (5-6 mins per side). Remove and set aside.
2. 2 In the same skillet, add chicken broth and deglaze with garlic, tomato paste, and Worcestershire sauce. Simmer for 5 mins. Stir in crushed tomatoes and simmer for another 10 mins. Season with salt and pepper.
3. 3 In a separate bowl, mix flour, baking powder, and salt. Add cold water and egg, stirring until a dough forms. Chill for 10 mins. Roll dough into 1-inch balls, then flatten slightly.
4. 4 Return chicken to the skillet with sauce. Stir in heavy cream and shredded cheese until melted. Spoon dumpling balls into the sauce, cover, and simmer on low heat for 15-20 mins until dumplings float.
5. 5 Transfer chicken and dumplings to a baking dish. Bake for 15 mins. Serve hot.

🔧Equipment

• Large pot
• Skillet
• Mixing bowls
• Whisk
• Oven
• Dumpling dropper or spoon

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 8❤️Cholesterol: 120🧂Sodium: 850🌾Total Carbs: 40🥦Dietary Fiber: 4🍬Sugars: 6🥩Protein: 35

📝Notes

For extra richness, add a splash of cream at the end of cooking.,Substitute chicken broth with vegetable broth for a vegan option.,Make dumplings ahead and refrigerate before using.

This Chicken and Dumplings recipe from the Cracker Barrel is always a solid choice for family gatherings because it’s hearty enough to feed a crowd without feeling too heavy or complicated. The tender chicken and fluffy dumplings make it comforting enough for everyday meals, yet the rich broth and savory flavors shine during special occasions, keeping everyone happy and full. It’s a go-to recipe that never disappoints—simple enough to whip up on busy weeknights but still feels like a real home-cooked meal when shared with loved ones.

❓ Frequently Asked Questions About Cracker Barrel Chicken and Dumplings

What is the secret to achieving a perfect, fluffy texture in the dumplings for chicken and dumplings?

The secret to achieving a perfect, fluffy texture lies in a few key techniques. First, use all-purpose flour mixed with a generous amount of butter (about 2 tbsp per cup of flour) and a pinch of salt—this creates a tender, elastic dough. For extra fluffiness, chill the dough for at least 30 minutes before rolling and cutting. When boiling, use a large pot and a generous amount of water (at least 6–8 cups) to ensure the dumplings float easily. Finally, do not overcrowd the pot—boil them in batches if needed, and remove them as soon as they float to prevent sogginess.

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How can I adjust the recipe if I don’t have fresh chicken broth?

If you don’t have fresh chicken broth, you can substitute it with low-sodium chicken bouillon (1 cup dissolved in 4 cups water) or even homemade vegetable broth (for a lighter flavor). For extra richness, add a splash of chicken stock from a cooked chicken (strained) or a bay leaf and a few peppercorns to deepen the flavor. If using store-bought broth, reduce it slightly before adding the chicken and dumplings to avoid a watery consistency.

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Why does my chicken and dumplings turn out mushy instead of tender?

Mushy chicken and dumplings usually happen due to overcooking or improper technique. For the chicken, avoid overcooking—pull it off the stove when it reaches 165°F (74°C) for the thickest cut (like chicken thighs) or 160°F (71°C) for breast. If using pre-cooked chicken, shred it quickly over a pot of simmering broth to retain moisture. For dumplings, don’t overfill the wrappers—use about 1–2 tbsp of filling per dumpling. Also, don’t let the dumplings sit in the broth too long after they float; serve them immediately or reheat gently in the broth to prevent sogginess.

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What can I substitute for the cracker barrel if I don’t have any?

If you don’t have cracker barrel, you can use one of these alternatives to create a similar crispy, savory base: – Crispy breadcrumbs (toasted in butter or oil until golden). – Panko breadcrumbs (light and airy, great for extra crunch). – Crushed cornflakes or cereal (for a slightly sweet, chewy texture). – Puff pastry or puff pastry crumbs (for a buttery, flaky crust). – Crispy bacon bits (for a smoky, salty flavor). Mix your chosen substitute with butter, salt, and a pinch of garlic powder before pressing into the bottom of the pot before adding the chicken and dumplings.

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How can I make this recipe ahead of time and reheat it properly?

This dish freezes beautifully and reheats well, but the key is to keep the dumplings intact. Make ahead: – Cook the chicken and simmer in broth until ready. – Assemble the dumplings (unboiled) and refrigerate in a single layer on a tray to prevent sticking. – Freeze the dumplings uncooked in a single layer on parchment paper, then transfer to a bag. They’ll keep for up to 3 months. Reheating: – For fresh serving: Boil the dumplings again (they’ll re-fluff slightly). – For frozen dumplings: Reheat in the broth on the stove, stirring occasionally, until the dumplings float and the chicken is heated through (~10–15 mins). – Alternative: Steam or bake the dish at 350°F (175°C) with a splash of broth for 20–25 mins, stirring occasionally. Avoid microwaving to prevent sogginess.