Homemade Cracker Barrel-Style Chicken and Dumplings

A Comforting Bowl of Chicken and Dumplings Awaits

Ever crave a warm, hearty meal that feels like a big, cozy hug? Homemade Cracker Barrel-Style Chicken and Dumplings is just what the soul ordered! This recipe is rich, creamy, and truly satisfying, all made in just one pot. Trust me, this is the kind of dish that’ll lead to happy smiles around the dinner table!

Why Make This Recipe

You’ll love this chicken and dumplings recipe for a few reasons:

• Easy Cleanup: One pot means less dishes, which means more time to kick back after dinner.
• Affordable Ingredients: You won’t need to break the bank to whip this up.
• Family-Friendly: Even picky eaters can’t resist fluffy dumplings swimming in savory broth! Who doesn’t want a meal that gets everyone to the table?

Ingredients

You don’t need fancy stuff — just these basics!

• 6 cups chicken broth
• 2 celery ribs, broken into large pieces
• ½ medium onion (keep intact as a large piece)
• 1 lb boneless skinless chicken breasts, halved
• 3 cups all-purpose flour
• 1 tbsp baking powder
• 1¼ tsp salt
• 1 cup plus 2 tbsp milk
• Salt and pepper, to taste

Directions

1. In a large pot or Dutch oven, combine chicken broth, celery, onion, and chicken breasts. Bring to a boil, then reduce heat to low and simmer partially covered for about 15 minutes, or until the chicken is cooked through.

2. While the chicken cooks, prepare the dumpling dough. In a medium bowl, whisk together flour, baking powder, and salt. Gently stir in the milk until the dough comes together into a shaggy ball.

3. Place the dough onto a lightly floured surface and roll it out to about ¼-inch thick. Using a pizza cutter or knife, slice the dough into strips or squares (approximately 1–2 inches wide).

4. When chicken is fully cooked, remove it from the broth and set aside on a cutting board. Discard celery pieces and onion from the broth.

5. Drop dough strips carefully into the simmering broth, stirring gently. Simmer dumplings for approximately 20–30 minutes, stirring occasionally, until dumplings are cooked through and broth thickens to a gravy-like consistency.

6. As dumplings cook, shred or chop the cooked chicken into bite-sized pieces. Return the chicken to the pot, mixing gently to combine.

7. Season with salt and pepper to taste. Serve warm, and enjoy!

How to Make Homemade Cracker Barrel-Style Chicken and Dumplings (Overview)

Making this chicken and dumplings recipe is simple! Start by boiling your chicken in broth, adding plenty of flavor along the way. While it simmers, get that dumpling dough ready—no culinary degree needed. Roll it out, cut it, and drop it right into the pot. Just remember, patience is key with those dumplings! They’ll puff up beautifully as they cook, soaking up all that delicious broth.

Here’s a pro tip: Don’t skip seasoning! A sprinkle of salt and pepper can make a world of difference in flavor.

How to Serve Homemade Cracker Barrel-Style Chicken and Dumplings

Serve up a steaming bowl of this chicken and dumplings masterpiece with a sprinkle of fresh parsley for color. Picture this: fluffy, golden-brown dumplings resting amidst tender chicken, all floating in savory broth. For a complete meal, pair it with a side of crispy green beans or buttery corn. The aroma of this dish will entice everyone in your home, leaving them deliciously curious.

How to Store Homemade Cracker Barrel-Style Chicken and Dumplings

You can keep leftover chicken and dumplings in the fridge for about 3–4 days. Just make sure to store it in an airtight container! If you want to bulk up for later, this dish freezes well for up to four months. When reheating, you might want to add a splash of chicken broth to keep it creamy and prevent it from drying out.

Tips to Make Homemade Cracker Barrel-Style Chicken and Dumplings

• Timing is everything: Let those dumplings cook until they’re light and fluffy. Undercooked dumplings? No thanks!
• Swap it up: If you’re feeling adventurous, try adding some vegetables like carrots or peas. They’ll add extra flavor and color.
• Texture matters: Make sure not to overwork the dough. The less you handle it, the softer your dumplings will be.

Variation

Want to mix things up? Try adding different herbs like thyme or rosemary for a fresh twist. Going vegan? Substitute the chicken with a plant-based protein and use vegetable broth instead. The dumplings will still shine no matter the variations!

FAQs

Can I use frozen chicken for this recipe?
Absolutely! Just ensure it’s cooked through before adding the dumplings.

Can I make this ahead of time?
Yes! You can make the broth and cook the chicken ahead of time and add the dumplings when you’re ready to eat.

Can I freeze leftover chicken and dumplings?
Yes, just ensure it’s stored in an airtight container and consume within four months for the best quality.

📌 Pin this recipe for your next cozy dinner night!

Chicken and Dumplings

A warm, hearty bowl of chicken and dumplings that's rich, creamy, and satisfying — all made in one pot for easy cleanup.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 450

Ingredients Method Notes

Ingredients

  

For the chicken and broth

• 6 cups chicken broth
• 2 ribs celery, broken into large pieces
• ½ medium onion (keep intact as a large piece)
• 1 lb boneless skinless chicken breasts, halved

For the dumplings

• 3 cups all-purpose flour
• 1 tbsp baking powder
• 1¼ tsp salt
• 1 cup plus 2 tbsp milk
• Salt and pepper, to taste

Method

 

Cooking the Chicken

1. In a large pot or Dutch oven, combine chicken broth, celery, onion, and chicken breasts. Bring to a boil, then reduce heat to low and simmer partially covered for about 15 minutes, or until the chicken is cooked through.

Preparing the Dumplings

1. While the chicken cooks, prepare the dumpling dough by whisking together flour, baking powder, and salt in a medium bowl.
2. Gently stir in the milk until the dough comes together into a shaggy ball.

Rolling and Cutting Dough

1. Place the dough onto a lightly floured surface and roll it out to about ¼-inch thick.
2. Using a pizza cutter or knife, slice the dough into strips or squares (approximately 1–2 inches wide).

Cooking the Dumplings

1. When the chicken is fully cooked, remove it from the broth and set aside on a cutting board.
2. Discard celery pieces and onion from the broth.
3. Drop dough strips carefully into the simmering broth, stirring gently. Simmer dumplings for approximately 20–30 minutes, stirring occasionally, until cooked through and broth thickens to a gravy-like consistency.

Finishing Touches

1. As dumplings cook, shred or chop the cooked chicken into bite-sized pieces.
2. Return the chicken to the pot, mixing gently to combine.
3. Season with salt and pepper to taste. Serve warm, and enjoy!

Notes

For best flavor, don't skip seasoning with salt and pepper. Consider adding vegetables like carrots or peas for extra flavor and color. Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to four months.