Cracker Barrel Chicken and Dumplings

Cracker Barrel Chicken and Dumplings—now that’s a memory and a half. I remember sittin’ at that squeaky wooden table, the scent of slow-simmered broth hanging in the air thicker than July humidity. One spoonful, and boom—transported. It ain’t just comfort food. It’s soul food… if your soul wears overalls and lives somewhere near Nashville.

Cracker Barrel Chicken and Dumplings is a Southern classic, rooted in simple ingredients and humble technique, but don’t let that fool ya. This dish is a masterclass in balance—tender chicken, rich broth, and chewy, slightly doughy dumplings that melt in your mouth but still got a lil’ bite. It’s country cookin’ at its most honest. No shortcuts. No fuss. Just slow-built flavor and feel-good vibes.

This ain’t your granny’s recipe—unless she worked at Cracker Barrel. Let’s dig in.

Ingredients & Substitutions

Cracker Barrel Chicken and Dumplings starts with chicken. Whole, bone-in, skin-on chicken breasts or thighs work best. Why? ‘Cause bones and skin bring that gelatin-rich body to the broth. Boneless works, sure—but you’ll lose depth.

• 3 lbs chicken (bone-in, skin-on, mix of breasts and thighs)
  Sub: Boneless thighs (add a touch of bouillon to boost flavor)
• 8 cups water or low-sodium chicken stock
  Tip: Go water + a spoon of Better Than Bouillon—chef move right there.
• 2 stalks celery, chopped (don’t skip the leaves)
• 1 large onion, quartered
• 2 carrots, roughly chopped (optional, not traditional but adds sweetness)
• 2 bay leaves
• 1 tsp kosher salt, plus more to taste
• ½ tsp black pepper
• 1 ¾ cups all-purpose flour
  Note: High-protein flour will make firmer dumplings. AP gives soft n’ tender ones.
• 1/3 cup vegetable shortening or lard (yes, lard—don’t be scared)
  Sub: Unsalted butter (but it’ll change the mouthfeel—slightly richer, less fluffy)
• ½ cup cold water (add slowly—don’t dump it in like a fool)
• A pinch of baking powder (optional, for a lighter dumpling)
• Extra flour for rolling dough

If gluten-free’s your thing, swap flour with a GF 1:1 baking mix. Dumplings will be a bit more fragile, but doable. Shortening can be swapped for coconut oil too, if needed—tho’ you’ll taste it.

Step-by-Step Instructions

Cracker Barrel Chicken and Dumplings starts with a proper poach. You want chicken that falls apart, not dries up like a leather boot.

1. Build the broth.
Toss chicken, onion, celery, carrots (if using), bay leaves, salt, pepper, and water in a large stockpot. Bring to a boil. Skim the scum—don’t pretend you don’t see it. Drop to a simmer and let it roll, uncovered, for about 1–1.5 hours.

2. Strain and shred.
Once the chicken’s fall-apart tender, remove it. Strain the broth. Toss the veggies if you wanna keep it traditional (or blend ’em in for body). Shred the meat, ditch the bones and skin. Keep that chicken warm—don’t leave it out drying like laundry on a line.

3. Make the dumpling dough.
In a bowl, mix flour and salt (and baking powder if you’re using it). Cut in shortening till crumbly—pea-sized bits are gold. Add water a little at a time, gently mixing. Dough should be shaggy, not soupy or dry.

4. Roll ‘em out.
Flour your counter. Roll dough to about 1/8 inch thick. Thinner than pie crust but not paper. Cut into strips or squares. Don’t overthink it—rustic is fine.

5. Simmer the dumplings.
Bring strained broth to a gentle boil. Drop in dumplings one by one. Stir occasionally but gently—don’t break them. Simmer uncovered for 15–20 minutes. They’ll puff a bit, thicken the broth. That’s what you want.

6. Bring the chicken back.
Stir in the shredded meat. Simmer 5 more minutes. Season to taste—don’t be shy with salt here.

Common Mistake?
Don’t overwork the dough. It ain’t bread. Overkneading makes tough dumplings. You want tender pillows, not chewy erasers.

Cooking Techniques & Science

Cracker Barrel Chicken and Dumplings leans on gelatin extraction. Poaching bone-in chicken slowly draws out collagen, giving your broth body and a velvety finish. No need for cream or roux—this is Southern alchemy.

Dumplings, structurally, are closer to rolled noodles. Not drop biscuits. The absence of eggs keeps them tender, not bready. Shortening keeps the crumb flaky and light, while cold water prevents gluten overdevelopment. You roll thin to let them absorb broth, not overpower it.

Important gear?
A wide pot. You need room for dumplings to spread and not clump. Use a bench scraper for clean cuts—don’t saw with a knife.

Scientific tidbit: Flour thickens the broth not by magic, but by sheer starch release. When dumplings cook, that dusting of flour from rolling dissolves into the broth, making it luxuriously thick—without cream, without corn starch. That’s why you don’t rinse the dumplings before dropping them in.

Serving & Pairing Suggestions

Cracker Barrel Chicken and Dumplings shines best in a wide bowl, deep enough to pool that rich broth under a scatter of dumplings. Garnish? Maybe a lil’ fresh thyme if you’re feelin’ fancy. But honestly, it’s a no-frills dish. Don’t tart it up too much.

Pair it with:

• Buttered green beans (those Southern-style ones cooked to near oblivion).
• Fried okra or cornbread muffins (sweet or savory—your call).
• Sweet tea or a glass of dry white wine (yes, they can coexist).

This ain’t a first-date dish. It’s a third-bowl-of-seconds kinda thing.

Conclusion

Cracker Barrel Chicken and Dumplings is slow food, plain and simple. It’s about patience. About knowing when to roll, when to simmer, when to just let things be. The flavors ain’t layered—they’re steeped, settled, rich with memory.

If you’re a pro cook, you already know: the simplest food is often the hardest to get right. It takes restraint. Precision in imperfection. A dumpling too thick or a broth underseasoned and the magic’s gone.

My final advice? Don’t rush it. Cook it slow, taste often, and keep it humble.

FAQs

What kind of chicken works best for this recipe?

Bone-in, skin-on pieces—especially thighs and breasts—give the best flavor and texture. The bones and skin add richness to the broth that boneless cuts just can’t touch.

Can I make this dish ahead of time?

Yes. In fact, it gets better the next day. Store it in the fridge, tightly covered. Reheat gently over low heat to avoid overcooking the dumplings.

Are the dumplings supposed to be fluffy or chewy?

They’re chewy—not biscuit-style. Cracker Barrel dumplings are more like thick noodles. If you want fluffier ones, add baking powder and roll thicker.

Can I freeze chicken and dumplings?

Absolutely. Freeze in airtight containers, but note that the dumplings may soften a bit when reheated. Best to undercook them slightly if planning to freeze.

Is there a way to make this gluten-free?

Yes. Use a 1:1 gluten-free flour blend. Be extra gentle with the dough, as it’s more fragile. You might need to adjust the water slightly.