Cracker Barrel Chicken Dumplings
There's something about a steaming pot of Cracker Barrel-style chicken dumplings that feels like a warm hug from the South. Home cooks adore this dish for its effortless comfort, especially during chilly evenings or when someone's under the weather. The magic lies in the pillowy dumplings that soak up the rich, savory broth while keeping the chicken tender and juicy. Whether it's a Sunday supper or a weeknight pick-me-up, this recipe delivers homestyle satisfaction without the fuss.
What Makes This Recipe Special
- The dumplings are rolled to a precise 1/4-inch thickness to ensure they stay fluffy yet sturdy enough to hold their shape in the broth.
- Using whole celery ribs (broken, not chopped) infuses the broth with deep, aromatic flavor without overpowering the dish.
- The dough is gently stirred with milk until just combined to avoid overworking-key for tender dumplings.
- Shredding the chicken post-poaching keeps it moist and prevents it from becoming dry or stringy in the final dish.
Ingredients
6 cupschicken broth
2 celeryribs, broken into large pieces
1 lbboneless skinless chicken breasts, halved
Salt and black pepper, to taste
3 cupsall-purpose flour
1 tablespoonbaking powder
1 1/4 teaspoonssalt
1 cupplus 2 tablespoons milk
Nutrition
400 caloriesCalories
Per serving · Values are estimates
Instructions
1
In a large pot or Dutch oven, combine chicken broth, celery ribs, and chicken breasts. Bring mixture to a boil, then lower the heat and simmer partially covered for 15 minutes or until chicken is completely cooked.
2
Meanwhile, in a medium mixing bowl, whisk together all-purpose flour, baking powder, and 1 1/4 teaspoons salt. Gradually stir in the milk until the mixture forms a shaggy dough.
3
Transfer dough onto a floured surface. Using a rolling pin, roll the dough to a thickness of 1/4 inch. Cut dough into strips or squares about 1 to 2 inches wide using a knife or pizza cutter.
4
Once chicken is cooked through, remove chicken breasts to a cutting board. Discard celery and any solids from the broth and keep broth at a simmer.
5
Carefully add dumpling strips into the simmering broth, stirring gently to separate. Allow dumplings to simmer uncovered for 20 to 30 minutes, stirring occasionally, until they are cooked through and broth has thickened.
6
While dumplings cook, shred or chop the poached chicken into bite-sized pieces. Add chicken back into the pot and stir gently to combine with dumplings and broth.
7
Season the dish with additional salt and black pepper to taste. Serve hot.
Essential Tips
Broth matters
Use a high-quality, low-sodium chicken broth to control the saltiness of the dish. If your broth is salty, reduce the added salt in the dumpling dough.
Dough consistency
The dough should be soft but not sticky-add a tablespoon of milk at a time if it's too dry, or a teaspoon of flour if it's too wet. It should hold together when pressed.
Dumpling size
Cut dumplings into 1-inch strips for even cooking; larger pieces may not cook through before the broth reduces.
Simmer gently
Keep the broth at a gentle simmer while the dumplings cook. A rolling boil can break apart the dumplings or make them tough.
Rest the dough
Let the dough rest for 5 minutes after mixing before rolling. This relaxes the gluten, making the dumplings lighter and less chewy.
Smart Swaps & Variations
Herb dumplings
Add 1 tablespoon of chopped fresh parsley or thyme to the dumpling dough for a bright, herbal note.
Cheesy dumplings
Stir 1/2 cup shredded sharp cheddar into the dumpling dough for a rich, melty twist.
Slow cooker version
Poach the chicken and celery in the slow cooker for 4 hours on low, then shred the chicken and add the dumpling dough on a foil-lined rack for the last 30 minutes.
Vegetarian
Swap chicken for 2 cups of chopped mushrooms and 1 cup of diced carrots for a hearty, meatless version.
What to Serve With This
- Crusty buttermilk biscuits for dipping and soaking up every last drop of broth.
- A crisp green salad with a light vinaigrette to balance the richness of the dumplings.
- Warm cornbread or skillet cornbread muffins for a true Southern spread.
- Iced sweet tea or a dry white wine like Sauvignon Blanc to cut through the creaminess.
Storage & Reheating
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The dumplings may absorb broth over time, so add a splash of water or broth when reheating to restore moisture.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally, until the broth is steaming and the dumplings are warmed through. Avoid microwaving, as it can make the dumplings rubbery.
Expert Chef Tips
- Poach the chicken in the broth with the celery ribs intact to infuse maximum flavor, then remove and discard the celery after cooking to avoid bitterness from overcooked celery leaves.
- For extra-flavorful dumplings, replace half the milk in the dough with buttermilk-it tenderizes the dough and adds a subtle tang.
- If the broth reduces too much during simmering, add a cup of hot water to maintain the right consistency for the dumplings to cook properly.
Equipment You’ll Need
- Large Dutch oven or heavy pot with a lid
- Rolling pin
- Sharp knife or bench scraper for cutting dumplings
- Mixing bowls (medium and large)
Nutritional Benefits
- One serving (about 1.5 cups) provides approximately 400 calories, with a good balance of protein from the chicken and carbohydrates from the dumplings.
- The dish is naturally low in fat if you use skinless chicken and low-fat milk, making it a lighter comfort food option.
- Chicken broth contributes electrolytes like sodium and potassium, while celery adds fiber and vitamins A and K.
- For a lower-carb version, swap all-purpose flour in the dumplings for almond flour (reduce milk to maintain texture) and thicken the broth with xanthan gum instead of flour.
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Frequently Asked Questions
Can I use pre-cooked chicken to save time?
Absolutely! Use 2 cups of rotisserie chicken or leftover poached chicken. Add it to the broth during the last 10 minutes of dumpling cooking to warm through without overcooking.
What's the best way to shred the chicken without it getting stringy?
Let the chicken cool slightly after poaching, then shred it using two forks in opposite directions. This pulls the meat apart cleanly without shredding it into tiny fibers.
Can I make the dumpling dough ahead of time?
Yes, prepare the dough up to the rolling step, wrap it in plastic wrap, and refrigerate for up to 24 hours. Let it sit at room temperature for 15 minutes before rolling to make it easier to handle.
Why do my dumplings fall apart in the broth?
This usually happens if the dough is too sticky or the broth is boiling vigorously. Dust your hands and the rolling surface lightly with flour, and keep the broth at a gentle simmer.
Can I freeze this dish?
Yes, freeze the assembled dish (without reheating) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stovetop.
What's the secret to extra-fluffy dumplings?
Don't overmix the dough-just stir until it comes together. Also, use a light hand when cutting the dumplings to avoid compacting the dough.
Can I use a different type of flour for the dumplings?
Yes, you can substitute half the all-purpose flour with cake flour for a slightly lighter texture. Avoid whole wheat flour, as it makes the dumplings denser.
How do I know when the dumplings are done?
Dumplings are done when they've doubled in size and are tender when pierced with a fork. They should float to the top and the broth should thicken slightly around them.
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