This Cracker Barrel–inspired Chicken and Dumplings is cozy, creamy, and loaded with tender chicken, soft veggies, and fluffy drop dumplings. It brings all the comfort of a country-style restaurant favorite straight to your own kitchen, using simple pantry staples and a single pot for an easy, hearty family meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 4 cups chicken broth (preferably low sodium)
- 1 cup water
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup milk
- 1/4 cup butter, melted
Instructions
- Place the chicken breasts in a large pot and pour in the chicken broth and water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 20–25 minutes, or until the chicken is cooked through and tender.
- Using tongs, remove the chicken to a plate and let it cool slightly. Keep the broth in the pot; this will be the base for your soup and dumplings.
- In a medium mixing bowl, whisk together the flour, baking powder, salt, and black pepper for the dumplings.
- In a separate small bowl, stir together the milk and melted butter. Gradually pour the wet ingredients into the dry ingredients, stirring gently just until a soft dough forms. Do not overmix.
- Return to the pot with the reserved broth and add the chopped onion, sliced carrots, sliced celery, dried thyme, garlic powder, and a pinch of salt and pepper. Bring to a gentle simmer over medium heat.
- While the vegetables are starting to soften, shred the cooled chicken with two forks into bite-sized pieces.
- Add the shredded chicken back into the simmering broth and stir to combine, adjusting seasoning with more salt and pepper if needed.
- Using a spoon or small cookie scoop, drop spoonfuls of the dumpling dough directly into the simmering broth, spacing them slightly apart. Do not stir once the dumplings are added.
- Cover the pot with a tight-fitting lid and cook for 15–20 minutes at a gentle simmer, until the dumplings are puffed, fluffy, and cooked through in the center.
- Remove the lid, give the broth around the dumplings a gentle stir (without breaking them up), and taste for seasoning. Garnish with chopped fresh parsley and serve hot.
Variation
- Use boneless, skinless chicken thighs instead of breasts for an extra-juicy and flavorful twist on the classic dish.
- Stir in 1/2 cup of heavy cream or evaporated milk at the end of cooking for a creamier, richer broth similar to a country-style gravy.
- Add 1 cup of frozen peas or corn during the last 5 minutes of cooking for extra color, flavor, and veggies.
Cooking Notes
- Cut the vegetables into even, bite-sized pieces so they cook at the same rate and stay tender but not mushy.
- Resist lifting the lid too often while the dumplings cook; trapped steam is what makes them light and fluffy.
- If you prefer slightly thicker broth, mix 1 tablespoon flour with 2 tablespoons cold water and whisk into the simmering broth before adding dumplings.
Serving Suggestions
- Serve in deep bowls with an extra sprinkle of fresh parsley and plenty of broth for a cozy, spoonable meal.
- Pair with warm buttermilk biscuits or crusty bread to soak up every last bit of the savory broth.
- Add a simple green side salad or steamed green beans to balance the richness and round out the meal.
Tips
- Season in layers: lightly salt the broth, then adjust again after adding the chicken and dumplings for the best flavor.
- Prepare and chop all vegetables and measure ingredients before you start simmering the chicken for a smooth, stress-free cook.
- Make the dumpling dough right before dropping it into the pot so it stays soft and doesn’t dry out.
Prep Time
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 30 g
- Sodium: 780 mg
Frequently Asked Questions
- Can I use rotisserie chicken instead of cooking chicken breasts?
Yes. Shred about 3–4 cups of rotisserie chicken and stir it into the simmering broth and vegetables, then proceed with the dumplings. - Can I make this ahead of time?
The broth and chicken mixture can be made a day ahead and refrigerated. Reheat to a gentle simmer, then make and cook the dumplings just before serving so they stay fluffy. - Can I freeze chicken and dumplings?
The broth and chicken freeze well, but dumplings can become mushy when thawed. For best results, freeze the base only and add fresh dumplings when reheating. - How do I know when the dumplings are done?
Cut one open; the center should look fluffy and cooked through, not doughy or gummy.
Conclusion
This Cracker Barrel–style Chicken and Dumplings delivers all the cozy, country comfort you love in one warm, satisfying pot. With tender chicken, soft veggies, and fluffy dumplings, it’s a family-friendly classic perfect for weeknights or Sunday suppers. Simple ingredients and one-pot cooking make it easy enough for any home cook.
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Cracker Barrel Chicken and Dumplings
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Cracker Barrel–inspired Chicken and Dumplings is cozy, creamy, and loaded with tender chicken, soft veggies, and fluffy drop dumplings. It brings all the comfort of a country-style restaurant favorite straight to your own kitchen, using simple pantry staples and a single pot for an easy, hearty family meal.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 cups chicken broth (preferably low sodium)
- 1 cup water
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup milk
- 1/4 cup butter, melted
Instructions
- Place the chicken breasts in a large pot and pour in the chicken broth and water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 20–25 minutes, or until the chicken is cooked through and tender.
- Using tongs, remove the chicken to a plate and let it cool slightly. Keep the broth in the pot; this will be the base for your soup and dumplings.
- In a medium mixing bowl, whisk together the flour, baking powder, salt, and black pepper for the dumplings.
- In a separate small bowl, stir together the milk and melted butter. Gradually pour the wet ingredients into the dry ingredients, stirring gently just until a soft dough forms. Do not overmix.
- Return to the pot with the reserved broth and add the chopped onion, sliced carrots, sliced celery, dried thyme, garlic powder, and a pinch of salt and pepper. Bring to a gentle simmer over medium heat.
- While the vegetables are starting to soften, shred the cooled chicken with two forks into bite-sized pieces.
- Add the shredded chicken back into the simmering broth and stir to combine, adjusting seasoning with more salt and pepper if needed.
- Using a spoon or small cookie scoop, drop spoonfuls of the dumpling dough directly into the simmering broth, spacing them slightly apart. Do not stir once the dumplings are added.
- Cover the pot with a tight-fitting lid and cook for 15–20 minutes at a gentle simmer, until the dumplings are puffed, fluffy, and cooked through in the center.
- Remove the lid, give the broth around the dumplings a gentle stir (without breaking them up), and taste for seasoning. Garnish with chopped fresh parsley and serve hot.
Notes
- Use low-sodium chicken broth so you can better control the salt level at the end.
- Keep the simmer gentle once the dumplings are in; boiling too hard can break them apart.
- If the broth thickens too much, stir in a splash of extra broth or water until it reaches your preferred consistency.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 generous serving (about 1/6 of recipe)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 105 mg
Keywords: cracker barrel chicken and dumplings, copycat chicken and dumplings, country chicken and dumplings, comfort food, one-pot meal