Cracker Barrel chicken and dumplins

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This Cracker Barrel Chicken and Dumplins copycat recipe brings the comforting taste of the restaurant right to your kitchen. Tender shredded chicken is simmered in a rich, savory broth with soft, homemade dumplins that soak up every bit of flavor. It’s an easy, hearty meal that’s perfect for cozy family dinners and tastes even better the next day.

Preparation Time

  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Servings: 6

Ingredients

For the Chicken

  • 2 pounds boneless, skinless chicken breasts or thighs
  • 8 cups chicken broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon poultry seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 celery stalks, chopped
  • 1 medium onion, chopped
  • 2 carrots, chopped (optional)

For the Dumplins

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons cold unsalted butter, cut into small cubes
  • ¾ cup whole milk

Optional for a Creamier Broth

  • ½ cup heavy cream
  • 2 tablespoons butter

Garnish

  • Fresh chopped parsley
  • Freshly ground black pepper

Equipment

  • Large Dutch oven or soup pot
  • Mixing bowl
  • Rolling pin
  • Knife or pizza cutter
  • Wooden spoon

Instructions

Step 1: Cook the Chicken

In a large pot, combine:

  • Chicken
  • Chicken broth
  • Onion
  • Celery
  • Carrots (if using)
  • Salt
  • Black pepper
  • Poultry seasoning
  • Garlic powder
  • Onion powder

Bring to a gentle boil.

Reduce the heat to low.

Cover and simmer for 30–35 minutes, or until the chicken is fully cooked and tender.

Remove the chicken and let it cool slightly.

Shred it into bite-sized pieces using two forks.

Strain the broth if you prefer a smoother soup, then return it to the pot.

Step 2: Make the Dumplins

In a large bowl, whisk together:

  • Flour
  • Baking powder
  • Salt

Cut in the cold butter until the mixture resembles coarse crumbs.

Gradually stir in the milk until a soft dough forms.

Do not overmix.

Lightly flour a clean surface.

Roll the dough to about ⅛-inch thickness.

Cut into 1×2-inch strips or rustic squares.

Let the dumplins rest for 10 minutes while the broth returns to a gentle boil.

Step 3: Cook the Dumplins

Bring the broth to a gentle boil.

Drop the dumplins into the broth one at a time, stirring gently to keep them from sticking together.

Reduce the heat to a simmer.

Cover and cook for 15–20 minutes, stirring occasionally.

The dumplins will become tender and slightly thickened.

Step 4: Finish the Dish

Return the shredded chicken to the pot.

If you prefer a richer broth, stir in:

  • Heavy cream
  • Butter

Simmer for another 5 minutes until everything is heated through.

Taste and adjust the seasoning with additional salt and pepper if needed.

Step 5: Serve

Ladle the chicken and dumplins into bowls.

Garnish with chopped parsley and freshly ground black pepper.

Serve hot with warm biscuits, cornbread, or a simple green salad.

Tips for the Best Chicken and Dumplins

  • Chicken thighs produce extra-tender, flavorful meat.
  • Roll the dumplin dough evenly so they cook at the same rate.
  • Avoid overmixing the dough to keep the dumplins soft.
  • Stir gently after adding the dumplins to prevent breaking them apart.
  • Allow the dish to rest for 5–10 minutes before serving, as the broth will naturally thicken.

Flavor Variations

Southern Style

Add ½ teaspoon rubbed sage and ½ teaspoon thyme to the broth.

Creamy Chicken and Dumplins

Increase the heavy cream to 1 cup for a richer, creamier consistency.

Herb Dumplins

Mix chopped parsley, thyme, or chives into the dumplin dough.

Vegetable Version

Add frozen peas and corn during the last 5 minutes of cooking.

Peppery Version

Finish with plenty of freshly cracked black pepper for extra warmth and flavor.

What to Serve With

This comforting meal pairs well with:

  • Buttermilk biscuits
  • Cornbread
  • Green beans
  • Mashed potatoes
  • Coleslaw
  • Garden salad
  • Sweet tea

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat gently on the stovetop over medium-low heat, adding a splash of chicken broth if the mixture becomes too thick.

You can also microwave individual portions in 30-second intervals, stirring between each interval.

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