Here’s a Cracker Barrel–style Chicken n’ Dumplins recipe—soft, flat dumplings, rich broth, zero fancy nonsense. Just like the bowl you crave.
🍗 Cracker Barrel Chicken n’ Dumplins (Copycat)
Ingredients
Chicken & Broth
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1 whole chicken (or 2–3 lb bone-in thighs/breasts)
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8 cups water
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1 tsp salt
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½ tsp black pepper
Dumplins
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2 cups all-purpose flour
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½ tsp baking powder
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½ tsp salt
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¾ cup milk (plus a little extra if needed)
Instructions
1️⃣ Cook the chicken
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Add chicken, water, salt, and pepper to a large pot
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Bring to a gentle boil, then simmer 45–60 minutes until tender
2️⃣ Shred
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Remove chicken, discard skin and bones
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Shred meat and set aside
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Keep broth simmering (don’t dump it!)
Make the Dumplins (this part matters)
3️⃣ Dough
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Mix flour, baking powder, and salt
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Stir in milk to form a stiff dough (not sticky)
4️⃣ Roll thin
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Roll dough on floured surface very thin (about ⅛ inch)
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Cut into long strips or squares (Cracker Barrel style)
Dumplin Time
5️⃣ Cook dumplins
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Drop dumplins into simmering broth one at a time
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Stir gently so they don’t clump
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Simmer 15–20 minutes until tender and thickened
6️⃣ Finish
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Add shredded chicken back to pot
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Simmer 5 more minutes
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Taste and adjust salt & pepper
What Makes It “Cracker Barrel”
✔️ Flat, noodle-like dumplins (not fluffy)
✔️ No carrots, celery, or onions
✔️ Peppery, simple broth
✔️ Thick but not creamy
Pro Tips
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If broth gets too thick, add a splash of water
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Don’t rush the dumplins—they need time
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Rest 10 minutes before serving (it thickens more)
Serve with biscuits, green beans, and zero plans for the rest of the day 😌
Want the slow-cooker version, extra-peppery tweak, or small-batch recipe next?