The dish that defines Southern comfort food more completely than almost anything else I cook — the one that fills the kitchen with the most deeply nourishing, most warm-and-welcoming aroma of simmering chicken and broth, and that produces a bowl so satisfying that everyone at the table goes quiet for the first few spoonfuls — is this Cracker Barrel homemade chicken and dumplings: a whole chicken simmered low and slow until fall-apart tender in a rich, herb-seasoned broth, shredded and returned to the pot with flat, chewy, hand-cut dumpling strips that cook directly in the broth, absorbing its depth of flavor and swelling into the soft, pillowy pieces that make this dish genuinely iconic.
What separates a great chicken and dumplings from a merely adequate one is the dumpling itself — and specifically, the Cracker Barrel version uses flat, rolled-and-cut dumplings rather than the drop dumpling style that many recipes call for. Flat dumplings have a completely different texture from drop dumplings: denser, slightly chewier, more pasta-like, and with a satisfying bite that drop dumplings simply do not have. They also soak up the broth differently, developing a creamy, starchy richness on their exterior while remaining tender and yielding in the center. This is the dumpling style that defines the dish and the one this recipe reproduces faithfully.
This post covers the classic Cracker Barrel–inspired chicken and dumplings in full detail — broth building, chicken shredding, dumpling rolling and cutting, and the simmering technique — plus seven variations including a creamy version, vegetable add-ins, a spicy kick, an herb-infused dumpling, a turkey substitute, a gluten-free option, and a rotisserie chicken shortcut. Find more Southern comfort dinner inspiration in our chicken and rice casserole, our slow cooker Cracker Barrel fried apples, and our King Ranch chicken casserole.
Let's make the most comforting, most authentic chicken and dumplings your kitchen has ever produced!
WHY YOU WILL LOVE THIS RECIPE
- The Flat, Hand-Cut Dumplings Are What Make This Authentically Cracker Barrel: The defining characteristic of Cracker Barrel's chicken and dumplings — the element that distinguishes it from every other version of the dish — is the flat, rolled-and-cut dumpling strips rather than the puffy drop dumplings used in most other recipes. Flat dumplings have a denser, chewier, more pasta-like texture that is utterly different from drop dumplings and far more interesting. They soak up the broth during simmering and develop a creamy, starchy exterior while remaining tender inside — a combination that makes every spoonful of this dish genuinely extraordinary. The flat dumpling is worth the extra rolling and cutting effort.
- Simmering a Whole Chicken Produces the Best Broth Available: The broth in chicken and dumplings is the soul of the dish — it is what the dumplings absorb, what the shredded chicken floats in, and what every spoonful delivers to the diner. Building the broth by simmering a whole chicken (or bone-in pieces) with aromatics for 45 minutes produces a stock of depth and richness that store-bought broth cannot approach. The collagen from the chicken bones enriches the broth, the fat from the skin adds body and flavor, and the aromatics (celery, carrot, onion, bay leaf) produce a rounded, complex base. This homemade broth step is what makes the finished dish genuinely nostalgic and deeply satisfying.
- Better the Next Day — the Ultimate Make-Ahead Comfort Dinner: Chicken and dumplings tastes meaningfully better the day after it is made — the dumplings have absorbed more broth, the broth has thickened from the released starch, and the flavors have melded into something more complex and more cohesive than the freshly made version. I always make a double batch specifically because the leftover version is so good — it reheats in 10 minutes on the stovetop with a splash of broth added if the dumplings have absorbed more liquid overnight, and it is genuinely one of the most satisfying leftover meals available from a home kitchen. See our easy meal prep ideas for more make-ahead dinner inspiration.
- A Complete, Deeply Nourishing One-Pot Meal: Chicken and dumplings is one of the most genuinely complete one-pot meals available — the chicken provides protein, the dumplings provide carbohydrate and starchy satisfaction, the broth provides warmth and depth, and the vegetables simmered with the chicken provide sweetness and nutrients. Nothing else is needed alongside a bowl of properly made chicken and dumplings. It is the dinner that feeds a family of six from a single pot, satisfies every person at the table completely, and costs very little to produce from ingredients most households already have. This is the definition of efficient, nourishing home cooking.
- Nostalgic Comfort Food That Connects Every Generation at the Table: Chicken and dumplings has been feeding American families since before the Civil War and appears in some form in the cooking traditions of virtually every region of the country. It is the dish that grandmothers made on Sundays, that appeared on the table during cold snaps and sick days and family gatherings, and that carries an almost universal association with warmth, care, and home. Serving it at your own table creates that same feeling — of being cared for, fed, and at home — and that is a genuinely rare quality in any recipe. Pair with our Cracker Barrel fried apples for the full Southern comfort experience.
INGREDIENTS
- For the Chicken and Broth:
- 1 whole chicken (about 3 lbs), cut into pieces
- 8 cups water
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 bay leaves
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 medium onion, quartered
- For the Flat Dumplings:
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons unsalted butter, cold and cubed
- ¾ cup buttermilk or whole milk
- Optional Garnish:
- Chopped fresh parsley
DIRECTIONS
- Step No.1: Simmer the chicken and build the broth
In a large pot or Dutch oven, combine the chicken pieces, water, salt, pepper, bay leaves, celery, carrots, and quartered onion. Bring to a full boil over medium-high heat, then reduce the heat to low and simmer uncovered for 45 minutes until the chicken is completely cooked through and fall-apart tender. During simmering, skim any foam or fat that rises to the surface — removing the foam produces a clearer, cleaner-tasting broth. After 45 minutes, remove the chicken pieces with tongs or a slotted spoon and set aside to cool slightly. Strain the broth through a fine-mesh strainer, discarding the solids (the vegetables and bay leaves have given everything they have to the broth and are no longer needed). Return the strained broth to the pot — you should have approximately 6–7 cups of rich, deeply flavored broth.
- Step No.2: Shred the chicken
Once the chicken is cool enough to handle (approximately 10 minutes), use two forks or your fingers to pull the meat from the bones, discarding all skin, bones, and cartilage. Shred the chicken into irregular pieces — some smaller, some larger — rather than pulling it into very fine, uniform shreds. The variety of size produces a more interesting texture in the finished dish, with some spoonfuls delivering a large, juicy piece of chicken and others delivering smaller, saucy shreds. Set the shredded chicken aside while you make the dumpling dough.
- Step No.3: Make the dumpling dough
In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. Add the cold cubed butter and work it into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining visible — do not rub the butter in completely; those small butter pieces create pockets of tenderness in the finished dumpling. Add the buttermilk and stir with a fork just until the dough comes together into a soft, slightly sticky ball. Do not overwork the dough — stir only until the dry flour is incorporated and then stop immediately. Overworked dumpling dough produces tough, dense dumplings rather than tender, pillowy ones.
- Step No.4: Roll and cut the dumplings
Turn the dumpling dough out onto a well-floured surface. Using a lightly floured rolling pin, roll the dough to approximately ¼-inch thickness — aim for consistent thickness throughout so all the dumplings cook in the same amount of time. Irregular thickness means some pieces will be undercooked while others are done. Using a sharp knife or a pizza cutter, cut the dough into strips approximately 1 inch wide, then cut those strips into bite-sized rectangles approximately 1½–2 inches long. The irregular edges of hand-cut dumplings are part of the rustic charm of this dish — do not worry about perfect uniformity. Allow the cut dumplings to rest on the floured surface for 10 minutes before adding to the pot — the rest allows the gluten to relax slightly and helps the dumplings hold their shape during cooking.
- Step No.5: Cook the dumplings in the broth
Bring the strained broth back to a gentle but steady simmer over medium heat. Drop the cut dumplings into the simmering broth a few at a time — not all at once, which would drop the broth temperature significantly and cause the dumplings to stick together. Stir gently after each addition to prevent sticking. Simmer uncovered for 10–12 minutes, stirring gently every few minutes, until the dumplings are cooked through (a piece cut in half should show no raw dough in the center) and the broth has thickened noticeably from the starch released by the dumplings. Do not cover the pot during dumpling cooking — covered simmering produces soggy, overcooked dumplings that fall apart rather than the distinct, tender pieces you want.
- Step No.6: Return the chicken and finish
Add the shredded chicken back to the pot with the dumplings and broth. Stir gently to combine, then simmer for an additional 5 minutes until the chicken is heated through and the flavors have come together. Taste the broth and adjust the salt and pepper — the final seasoning adjustment is important; the broth should be well-seasoned and distinctly savory. Serve immediately in warm bowls, ladling generously to ensure each serving gets an even distribution of dumplings, chicken, and broth. Garnish with freshly chopped parsley.
TIPS FOR SUCCESS
- Do Not Overwork the Dumpling Dough — This Is the Single Most Important Rule: The gluten in flour toughens when worked too much, and overworked dumpling dough produces dense, chewy, unpleasant dumplings rather than the tender, slightly soft ones that make this dish special. Mix the dough only until the dry flour is incorporated and the dough comes together — stop at that moment regardless of how rough or uneven it looks. A rough, slightly shaggy dough produces better dumplings than a smooth, over-kneaded one. This rule applies every time.
- Let the Cut Dumplings Rest Before Adding to the Pot: The 10-minute rest after cutting the dumplings allows the gluten strands in the dough to relax from the rolling and cutting process, which means the dumplings hold their rectangular shape during cooking rather than contracting into thicker, irregular pieces. Cut dumplings added immediately to the pot without resting often shrink and curl during cooking. Set a timer for 10 minutes after cutting and use that time to bring the broth back to a simmer and prepare the shredded chicken.
- Cook Dumplings Uncovered and Never at a Boil: Two technique rules that determine dumpling quality: always cook uncovered (the steam from a covered pot makes dumplings soggy and causes them to break apart), and always simmer rather than boil (aggressive boiling makes dumplings disintegrate into the broth, producing a starchy, murky liquid rather than distinct dumpling pieces). Maintain a gentle but active simmer — the surface of the broth should be moving and bubbling softly throughout the dumpling cooking time.
- Use Bone-In Chicken Pieces for the Best Broth: Boneless, skinless chicken breasts or thighs produce adequate broth but lack the collagen and fat that bone-in, skin-on pieces contribute during simmering. A whole chicken or bone-in pieces produce a significantly richer, more flavorful broth — the collagen from the bones creates body and a slightly silky quality in the finished liquid that transforms the dish from good to genuinely great. If only boneless chicken is available, add extra depth by using a high-quality chicken stock as the cooking liquid instead of plain water.
- Season at the Very End — Broth Concentrates During Simmering: The broth reduces and concentrates throughout the dumpling simmering time, which means salt added at the beginning of the dumpling cooking may result in an oversalted final dish. Always taste and adjust the seasoning after returning the chicken to the pot and completing the final 5-minute simmer. The final seasoning adjustment should be done thoughtfully — add salt in small increments and taste after each addition until the broth is perfectly seasoned.
VARIATIONS
- Creamy Chicken and Dumplings: After the dumplings are cooked and the chicken has been returned to the pot, stir in ½ cup of heavy cream and simmer for 3 additional minutes. The cream enriches the broth into a silkier, creamier consistency that is more indulgent and more deeply satisfying than the plain broth version — it is the variation I make for special occasions when I want the most luxurious version of this dish possible. The cream version pairs particularly well with biscuits or cornbread alongside. See our chicken and rice casserole for more creamy chicken dinner ideas.
- Vegetable Add-In Chicken and Dumplings: Add 1 cup of frozen peas and ½ cup of diced carrots directly to the pot with the shredded chicken for the final 5-minute simmer — both vegetables cook through in the residual heat without becoming mushy and add color, sweetness, and textural variety to every bowl. For a more substantial vegetable addition, stir in 1 cup of corn kernels alongside the peas and carrots. These additions require no additional preparation and transform the dish into something even more complete and more visually appealing.
- Spicy Chicken and Dumplings: Add ¼ teaspoon of crushed red pepper flakes and ½ teaspoon of cayenne pepper to the broth during the initial chicken simmering so the heat infuses throughout the liquid. For a more complex heat, add a halved jalapeño to the simmering broth along with the other aromatics and remove before adding the dumplings. The spicy version pairs particularly well with a drizzle of hot sauce at the table for those who want additional heat individually.
- Herb-Infused Dumpling Dough: Mix 2 tablespoons of finely chopped fresh thyme, rosemary, or parsley directly into the dumpling dough along with the flour before adding the buttermilk. The herbs distribute evenly throughout the dough and produce dumplings that are visibly specked with green and taste distinctly more aromatic and complex than plain dumplings. This variation elevates the dish from deeply comforting to simultaneously comforting and sophisticated.
- Turkey and Dumplings (Thanksgiving Leftover Version): Substitute cooked, shredded leftover turkey for the chicken — use approximately 2–3 cups of shredded dark and white turkey meat combined. Instead of building the broth from scratch, use the turkey carcass (with any remaining meat removed) simmered with the same aromatics for 30 minutes to produce a rich turkey broth, or use a combination of chicken stock and turkey drippings if available. Turkey and dumplings is one of the most satisfying uses for Thanksgiving leftovers and produces a genuinely impressive meal from what might otherwise be discarded. See our best Thanksgiving recipes for more leftover ideas.
- Gluten-Free Chicken and Dumplings: Replace the all-purpose flour in the dumpling dough with an equal quantity of a high-quality 1:1 gluten-free flour blend. The technique is identical — the gluten-free dumplings will be slightly more delicate and may benefit from an additional tablespoon of buttermilk if the dough seems dry, and from an extra 2–3 minutes of simmering time to cook through completely. The finished gluten-free dumplings are genuinely good — softer and slightly less chewy than the wheat version but entirely satisfying in the same comforting broth.
- Rotisserie Chicken Shortcut: Use a store-bought rotisserie chicken — shred all the meat from the carcass (approximately 3–4 cups) and use 6 cups of high-quality store-bought chicken stock in place of the homemade broth. Skip steps 1 and 2 entirely and begin at step 3 (making the dumpling dough). The broth step takes 45 minutes; the rotisserie shortcut reduces total preparation time to approximately 30 minutes. The shortcut version is genuinely very good — not quite as deeply flavored as the version made with a whole simmered chicken, but significantly more convenient for weeknights when time is limited. See our easy chicken recipes for more quick chicken dinner ideas.
SERVING AND STORAGE
Serving
Serve chicken and dumplings hot from the pot in wide, deep bowls — ladle generously, ensuring each bowl receives plenty of dumplings, a good amount of shredded chicken, and enough broth to constitute a proper soup rather than a dry stew. Garnish with fresh chopped parsley for color and a sprinkle of black pepper. Serve with warm crusty bread or our Cracker Barrel fried apples alongside for the most authentic Southern comfort meal experience.
Storage
Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 3 days — the dumplings will absorb more broth overnight and the dish will be very thick the next day; stir in additional broth or water when reheating on the stovetop until the desired consistency is restored. Reheat over low-medium heat, stirring gently to prevent the dumplings from sticking to the bottom of the pot. Freeze in an airtight container for up to 3 months — thaw overnight in the refrigerator and reheat gently with additional broth.
FAQ
Yes — freeze in an airtight container for up to 3 months. The dumplings change texture slightly after freezing and thawing (they become softer and less distinct) but the flavor is completely preserved. Thaw overnight in the refrigerator and reheat slowly on the stovetop over low-medium heat, adding broth or water as needed since the dumplings will have absorbed significant liquid during storage. Stir gently to avoid breaking the dumplings during reheating.
A whole chicken provides the best flavor and the richest broth because the carcass releases collagen and gelatin during the long simmer, enriching the liquid in a way that boneless cuts cannot. Bone-in chicken thighs are the best alternative if a whole chicken is not available — the dark meat is more flavorful and more tender than breast meat, and the bones contribute to the broth. Boneless skinless breasts produce the most neutral, leanest version. If using boneless breasts, compensate by using a quality chicken stock as the cooking liquid rather than plain water.
Yes — canned biscuit dough can be cut into pieces and dropped into the simmering broth as a quick shortcut. The texture and flavor will be noticeably different from the homemade flat dumplings — canned biscuit dumplings are puffier, softer, and less chewy, and they have a distinct biscuit flavor that changes the character of the dish. They are convenient but the homemade flat dumplings are what makes this specifically a Cracker Barrel copycat. If pressed for time, the rotisserie chicken shortcut (using store-bought stock) is a better time-saver that preserves the homemade dumpling quality.
Simmer uncovered for an additional 5–10 minutes — the broth reduces and concentrates naturally and the starch released from the dumplings also thickens the liquid over time. For faster thickening, whisk 1 tablespoon of flour with 2 tablespoons of cold water until completely smooth (no lumps), then stir the slurry into the simmering broth. Simmer for 3–5 minutes after adding the slurry. Alternatively, remove ½ cup of the starchy broth from the pot, whisk it with 1 tablespoon of flour, and return it to the pot — this method uses the existing starchy broth as the thickener without adding raw flour flavor.
Yes — place the chicken pieces and all broth ingredients in the slow cooker insert and cook on Low for 6 hours or High for 3–4 hours until the chicken is fall-apart tender. Remove and shred the chicken, strain the broth, and return both to the slow cooker. Make the dumpling dough as directed, cut the dumplings, and add them to the hot broth in the slow cooker on the High setting for the final 30 minutes with the lid on. The slow cooker dumplings will be slightly softer and more tender than the stovetop version but still genuinely delicious.
Cracker Barrel chicken and dumplings is the recipe that makes the kitchen smell like home and makes the table feel like Sunday — tender chicken, chewy flat dumplings, rich savory broth, and that deeply nostalgic combination of simple ingredients cooked with patience and care. Make it on the first cold day of fall and it will immediately become a tradition.
Try the creamy version for the most indulgent result, the herb-infused dumpling for the most sophisticated flavor, and always start with a whole chicken when time allows — the broth is everything. Pair with our Cracker Barrel fried apples, our chicken and rice casserole, our King Ranch chicken casserole, and our slow cooker chicken with gravy for the complete Southern comfort dinner collection. 🍗🥣✨
CRACKER BARREL HOMEMADE CHICKEN & DUMPLINGS
Ingredients
For the Chicken:
- 1 whole chicken about 3 lbs, cut into pieces
- 8 cups water
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 bay leaves
- 2 celery stalks chopped
- 2 carrots chopped
- 1 onion quartered
For the Dumplings:
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons unsalted butter cold and cubed
- ¾ cup buttermilk or milk
Instructions
- Cook the Chicken: In a large pot, combine chicken, water, salt, pepper, bay leaves, celery, carrots, and onion. Bring to a boil, reduce heat, and simmer until chicken is tender (about 45 minutes). Remove chicken, shred meat, and discard bones/skin. Strain broth.
- Make Dumplings: In a bowl, whisk flour, baking powder, and salt. Cut in butter until crumbly. Stir in buttermilk to form a soft dough. Roll out on a floured surface to ¼-inch thickness, then cut into strips or squares.
- Cook Dumplings: Bring the broth to a simmer. Drop dumplings into the pot, one at a time, stirring gently to prevent sticking. Cook uncovered for 10–12 minutes until tender.
- Add Chicken: Stir shredded chicken back into the pot and cook for 5 minutes until heated through. Adjust seasoning as needed.
- Serve: Ladle into bowls and enjoy warm.
Notes
- Shortcut Option: Use rotisserie chicken and store-bought broth for quicker prep.
- Thicker Broth: Stir in 2 tablespoons of flour mixed with water before adding dumplings.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
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