Comfort food at its absolute finest, this Copycat Cracker Barrel Chicken and Dumplings features tender shredded chicken, tender diced vegetables, and fluffy homemade drop dumplings simmered in a rich, savory broth.
Why You’ll Love This Recipe
Classic Comfort Food: Rich, velvety broth combined with fluffy dumplings brings pure nostalgia to your dinner table.
Made from Scratch: Simple pantry staples come together for an authentic homemade taste without canned soups.
One-Pot Meal: Everything cooks together in a single pot for easy cleanup.
Essential Kitchen Equipment
Large Dutch Oven or Heavy Stockpot: Holds the broth, chicken, and dumplings with plenty of room to simmer.
Mixing Bowl & Fork: For gently whipping up the dumpling dough.
Rolling Pin or Cookie Scoop: Depending on whether you prefer flat rolled dumplings or fluffy drop dumplings.
Ingredients
For the Chicken & Broth Base:
4 Boneless, skinless chicken breasts
4 cups Chicken broth
1 cup Water
1/2 cup Onion, finely diced
1/2 cup Carrots, finely diced
1/2 cup Celery, finely diced
Black pepper, to taste
Fresh parsley, chopped (for garnish)
For the Dumplings:
2 cups All-purpose flour
1 tbsp Baking powder
1 tsp Salt
3/4 cup Whole milk
1/4 cup Unsalted butter, melted
Step-by-Step Instructions
Step 1: Cook the Chicken & Veggies
1. In a large Dutch oven or stockpot, combine the chicken breasts, chicken broth, water, diced onion, carrots, and celery.
2. Season with freshly ground black pepper. Bring to a boil over medium-high heat.
3. Reduce heat to low, cover, and simmer for 20 minutes, or until the chicken is fully cooked and tender.
4. Remove the chicken breasts and set them on a cutting board to cool slightly. Shred using two forks, then set aside.
Step 2: Prepare the Dumpling Dough
1. In a medium bowl, whisk together the flour, baking powder, and salt.
2. Add the melted butter and milk to the dry ingredients. Stir with a fork just until a soft dough forms (do not overmix).
Step 3: Cook the Dumplings & Combine
1. Bring the broth mixture in your pot back to a gentle, steady simmer.
2. Drop tablespoon-sized balls of dough directly into the simmering broth (or roll out dough on a floured surface, cut into strips, and drop them in).
3. Cover the pot with a lid and cook on medium-low heat for 12 to 15 minutes without lifting the lid, allowing the dumplings to steam and puff up.
4. Return the shredded chicken to the pot and stir gently to combine. Simmer for 2 to 3 minutes until everything is piping hot and the broth thickens slightly.
5. Ladle into bowls, garnish generously with fresh chopped parsley, and serve warm!
Chef’s Tips
Don’t Peek: Keep the lid tightly closed while the dumplings are cooking. Trapping the steam is what makes them fluffy and light instead of dense.
Thicker Broth: If you prefer a extra-creamy broth, whisk 2 tablespoons of flour with 1/4 cup of cold milk and stir it into the simmering broth before adding the dumplings.
Nutritional Breakdown (Per Serving)
Servings: 6 portions
Calories: ~390 kcal
Protein: 34g
Net Carbs: 38g
Fat: 11g
Frequently Asked Questions (FAQ)
How do I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The dumplings will continue to absorb broth as they sit, so splash in a little extra chicken broth when reheating on the stove!