Cracker Barrel Dumplings Recipe (Copycat!)

Name: Cracker Barrel Dumpling Recipe (Copycat)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 2 tablespoons butter; 1 small small yellow onion (diced small); 3 medium carrots (peeled and sliced into small rounds, halving any larger pieces); 2 full ribs celery (diced small); 1 teaspoon kosher salt (divided (if using table salt, start with ½ and adjust)); 1 pound boneless skinless chicken thighs; ½ pound boneless skinless chicken breast (or just use all thighs or all breasts); 6 - 8 cups chicken broth (or stock; use a quality stock; I like organic); 1 teaspoon organic Better Than Bouillon roasted chicken base (optional, ); 1 bay leaf; ½ teaspoon black pepper (plus more to taste); Optional Garnish: fresh Italian parsley (chopped); 2 cups unbleached all-purpose flour (I use organic); 1 teaspoon baking powder; ½ teaspoon kosher salt (if using table salt, use a little less); ¼ cup salted cold butter; ¾ cup buttermilk (I used full-fat)

This copycat Cracker Barrel Chicken and Dumplings skips the fluffy, biscuit-style dumplings for flat, chewy squares simmered in a thick, savory classic chicken broth with tender shredded chicken thighs and breast. No canned soup or shortcuts, just a from-scratch version that tastes closer to the restaurant than anything else I’ve tried!

Bowl of cracker barrel chicken and dumplings topped with parsley.

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Turns Out Cracker Barrel’s Dumplings Come from a Bag

I have a confession before we even get into this one: I went down a full Reddit rabbit hole researching this recipe. But it was worth it, because I found something that changed how I approached the whole thing.

If you grew up anywhere near a Cracker Barrel, you know the dish. Not the puffy, drop-style dumplings my mom used to make in her chicken soup, but flat, noodle-like ones. This one is new to our family, and my hubby and son sopped up every last bite with some homemade bread. My hubby even went back for thirds!

Turns out I wasn’t the only one wondering how the restaurant gets that texture. Former employees have said it again and again across that Reddit thread: the dumplings show up pre-made, in a bag, and the cooks just boil them. One commenter who said they worked there for years described a simple self-rising flour, shortening, and buttermilk dough, mixed in a big commercial mixer, rolled thin, and cut with a knife in bulk.

So I got a little obsessive, the way I do. I looked at a stack of the most popular copycat versions out there, read through a mountain of comments about bland broth and dumplings that turned out hard or mushy, and set out to build the perfect recipe for our family. A few things make this one different:

Chicken thighs alongside the breast. Most copycats stick to breast meat only. Thighs simmering in the pot give you a rounder, deeper broth, and you’re basically building a light stock while your protein cooks, no extra work required.
A spoonful of Better Than Bouillon. This fixes the flat-tasting broth problem before it happens, instead of leaving you scrambling for the salt shaker at the table.
Rest the cut dumplings for 10 minutes before they go in the pot. Skip this step and the outside of the dumpling sets before the inside firms up, which is exactly how you end up with that mushy, falling-apart texture so many people run into.

While I can’t say for certain the real Cracker Barrel dumplings are made with shortening, that’s my best guess. I’m not a fan of it myself, so I used butter instead. It’s a little more temperamental to work with, but worth it for the flavor. This is the kind of food that’s good for the soul, comfort in a bowl, in every sense of the word.

Why You Will Love this Copycat Cracker Barrel Dumplings Recipe

Tastes just like the restaurant, maybe better. Thigh meat plus breast meat gives you a rounder, deeper-flavored broth than the breast-only versions most copycats use.
No bland broth here. A spoonful of Better Than Bouillon fixes the flat, watery-broth problem before it ever starts. And if you don’t want to use it, then be generous with your salt and pepper.
Flat, chewy dumplings, not fluffy biscuits. These are rolled thin and rested, so you get that classic noodle-meets-dumpling texture, not a puffy drop dumpling.
One pot, mostly hands-off. The chicken poaches while you make the dough, so there’s very little juggling.
Freezer-friendly. Make a double batch and stash one for a busy weeknight later.
Beginner-friendly dough. No yeast, no lamination, just a simple thin, biscuit-style dough you cut into squares.

Spoon scooping up some cracker barrel chicken and dumplings from a pot.

Ingredients needed for Cracker Barrel Chicken and Dumplings

For the Chicken Base:

Butter: For sautéing the vegetables. Adds richness right from the start.
Yellow onion, carrots, celery: The classic aromatic trio (mirepoix) that builds flavor into the broth.
Kosher salt & black pepper: Divided so you season in layers, not just at the end.
Chicken thighs and chicken breasts: Using both is the trick most copycats skip; thighs add depth, breasts keep it familiar. Use all one or the other if that’s what you have on hand. But I show you below how to use leftover chicken or rotissiere chicken if that’s what you have on hand.
Chicken broth or stock: Use a good-quality one, since it does most of the flavor work; I like organic bone broth personally.
Organic Better Than Bouillon roasted chicken base (optional but recommended): This is the flavor insurance policy for the broth.
Bay leaf: A quiet background flavor you’ll miss if you skip it.

For the Dumplings:

All-purpose flour: Organic, unbleached is my go-to.
Baking powder: Just a touch; too much and you’ll end up with fluffy biscuits instead of flat dumplings.
Kosher salt: Seasons the dough itself.
Cold butter, grated or cubed: This is what gives the dumplings a little richness and tenderness. Grate it while frozen for the easiest mixing.
Buttermilk: Full-fat gives the best flavor and the most tender dough.

Get the full recipe in the recipe card below.

Ingredients needed to make copycat cracker barrel chicken and dumplings.

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How to Make this Cracker Barrel Dumplings Recipe

Step 1 | Sauté the Vegetables

Melt butter in a Dutch oven or large pot over medium heat, then sauté the onion, carrots, and celery with a bit of salt until the onion turns translucent, about 5–7 minutes.

Onion, celery and carrots sauteing in a pot. — Sauté the onion, carrots and celery.

Adding salt to veggies in a pot. — Sauté the onion, carrots and celery.

Step 2 | Build the Broth and Poach the Chicken

Add the broth, Better Than Bouillon, bay leaf, remaining salt, and pepper, stirring to dissolve the bouillon. Add the chicken, cover with the lid, and bring the mixture to a gentle rolling boil over medium heat. Once boiling, turn off the heat and let it sit, covered and undisturbed, for 9–13 minutes (check at the 9-minute mark; a few extra minutes at altitude).

Chicken broth being added to the large soup pot. — Add broth.

A bay leaf, pepper, and better than bouillon added to the large pot of soup. — Add broth.

Step 3 | Rest and Shred the Chicken

Pull the chicken out and let it rest 5 minutes before shredding. Thighs can be stubborn with two forks, so a rough chop with a knife works just fine.

Using a meat thermometer to check the internal temp of the chicken. — Check the temp and allow to rest.

Shredded chicken on a wooden cutting board. — Check the temp and allow to rest.

Step 4 | Make the Dumpling Dough

Whisk together the flour, baking powder, and salt. Cut in the cold butter to the flour mixture with a pastry cutter (or cold fingers) until crumbly, then stir in the buttermilk a little at a time, just until a shaggy dough forms.

Baking powder and salt added to the bowl of flour. — Combine flour, baking powder and salt.

Grated cold butter in a bowl of flour. — Combine flour, baking powder and salt.

Step 5 | Roll and Rest

On a well-floured surface, pat the soft dough into a rough rectangle. Using a rolling pin, roll to about ⅛-inch thick, then cover with a clean tea towel and let it rest 10 minutes before cutting into strips using a pizza cutter and then 1-inch squares.

Dumpling dough poured onto a floured surface. — Turn onto a floured surface.

Dumpling dough with more flour placed on top. — Turn onto a floured surface.

Step 6 | Cook the Dumplings and Serve

Bring the broth back to a gentle rolling boil, stir in the shredded chicken, then add the dumplings a handful at a time into the simmering broth, stirring so they don’t stick. Simmer 15–20 minutes, stirring often, until the broth thickens and a dumpling tastes cooked through, not doughy.

Taste and adjust salt and pepper, then ladle into bowls and serve immediately, with a sprinkle of fresh parsley if you like. Serve in a bowl like a soup or stew, with spoons to get every last drop!

Shredded chicken added back to the soup. — Add chicken back.

Square dumplings added to the chicken soup. — Add chicken back.

Cracker Barrel Dumplings Recipe Tips

Don’t overwork the dumpling dough. The moment you start kneading it like bread dough, you’re building gluten you don’t want, and the dumplings will turn tough instead of tender. Five or six gentle turns to bring it together is plenty to keep the dough soft!
Roll thinner than feels right. An eighth of an inch, not a quarter. This one adjustment is the biggest difference between a flat, restaurant-style dumpling and something closer to a doughy biscuit.
Let the cut dumplings rest before they hit the pot. Ten minutes on the counter lets the outside firm up a bit so it doesn’t fall apart the second it hits hot broth, which is what leads to that mushy, disintegrated texture nobody wants.
Add dumplings gradually, not all at once. Drop them in a handful at a time and stir gently between batches. Dump the whole cutting board in at once and you’ll end up with one giant, gummy dumpling instead of individual pieces.
Keep the broth at a gentle simmer, not a hard boil. A rolling boil while the dumplings cook can toughen them and cause the broth to break instead of thickening smoothly.
Taste before you decide they’re done. Pull one out around the 15-minute mark and taste it. If the center still tastes raw or doughy, give it a few more minutes instead of sticking strictly to the clock.
High-altitude cooks, this one’s for you. Water boils at a lower temperature the higher you go, so both the chicken poaching time and the dumpling simmer can run 5–8 extra minutes compared to sea-level times. This isn’t a baked good, so there’s no need to fuss with flour or leavening adjustments; just go by tenderness and taste instead of the clock. I tested this at 5,280 feet, and mine were done right around 15 minutes.

Copy Cat Cracker Barrel Chicken and Dumplings Variations

Extra veggies: Cracker Barrel’s version doesn’t include peas or carrots beyond what flavors the broth, but stirring in a cup of frozen peas or diced carrots in the last few minutes is a nice way to sneak in more vegetables.
Shortening or lard instead of butter: This is likely closer to what the restaurant uses; it’s more neutral in flavor, but butter gives the dumpling a richer, more noticeable flavor.
Rotisserie chicken shortcut: Skip poaching your own tender chicken and simmer the vegetables in store-bought broth instead, then stir in shredded store-bought rotisserie chicken during the last 5 minutes just to warm it through. It’s easiest to pull apart and shred the whole chicken when it’s warm. But I do love the flavor that comes from simmering the chicken in its own broth.
Extra-thick broth: If you prefer a thicker, more gravy-like consistency (closer to what you’d get at the restaurant), let the finished dish sit off the heat for 5–10 minutes before serving; it thickens as it cools.
Gluten-free: Swap in a 1:1 gluten-free flour blend that already contains xanthan gum, along with gluten-free broth and bouillon (some brands sneak in wheat). Chill the dough for 15 minutes before rolling, since GF dough tends to be stickier.
Dairy-free: Use a dairy-free butter substitute, and make a quick dairy-free buttermilk by stirring a tablespoon of lemon juice or vinegar into a cup of your favorite non-dairy milk and letting it sit for 5 minutes.

Spoon of cracker barrel chicken and dumplings taking a portion from a pot.

How to Serve this Cracker Barrel Dumpling Recipe

This Southern Cracker Barrel chicken and dumplings recipe is rich, hearty comfort food, so I like to balance it with something simple on the side. A few of my favorites:

Breads & Biscuits:

French Bread: a soft, chewy loaf with a crisp crust that’s perfect for tearing off pieces to soak up the broth.
Sweet Buttermilk Cornbread: a slightly sweet, Southern-leaning pairing that plays well with the flavorful broth.
Better than Red Lobster Cheddar Biscuits: or when you want something a little richer and cheesier alongside your bowl.

Vegetable Sides:

Best Southern-Style Green Beans with Bacon: a classic, no-fuss Southern pairing that rounds out the meal.
Ultimate Green Bean Casserole: if you want something a bit more special-occasion.
Roasted Cabbage: the caramelized, golden edges and buttery lemon-dijon sauce contrast nicely with the soft dumplings.

Something Fresh:

A simple green side salad with a light vinaigrette is the easiest way to cut the dish’s richness. Try it with my Chopped Italian Salad or Broccoli Cauliflower Salad!

Overhead shot of a ladle of chicken and dumplings hovering over the pot.

How to Store Cracker Barrel Chicken and Dumplings

Refrigerator: Store leftovers in an airtight container for 3 to 4 days. Reheat gently on the stovetop over low heat with a splash of extra broth; the dumplings hold together much better this way than in the microwave.

Freezer: This recipe freezes well for up to 3 months. Thaw overnight in the fridge, then reheat low and slow on the stovetop. The broth may look a little separated as it thaws; a good stir while it warms brings it right back together.

Cracker Barrel Chicken and Dumplings Recipe FAQs

What’s the secret to flavorful chicken and dumplings?

Building flavor in layers is the real secret: sautéing your vegetables in butter first, using a good-quality broth, and stirring in a spoonful of concentrated chicken base (like Better Than Bouillon) adds depth that plain broth alone can’t. Using a mix of chicken thighs and breast meat instead of only breast also gives the broth a rounder, more savory flavor.

What are the common mistakes while making chicken and dumplings?

The most common issues are overworking the dumpling dough, which makes it tough, and rolling the dumplings too thick, which leaves them dense or doughy in the center. Boiling the broth too hard once the dumplings are in can toughen the dumplings and keep the broth from thickening smoothly, too.

What thickens up chicken and dumplings?

The flour clinging to the outside of the dumplings is what naturally thickens the broth as they simmer, so a generous dusting of flour when rolling and cutting the dough actually helps rather than hurts. If you prefer it even thicker, letting the pot sit off the heat for several minutes before serving will also help it set up more.

What is the secret to good dumplings?

Keeping your butter cold, not overworking the dough, and rolling it thin (about ⅛-inch) are the three things that matter most. Letting the cut dumplings rest for about 10 minutes before they go into the broth also helps them hold together instead of falling apart in the broth.