Cracker Barrel Chicken and Dumplings

I still remember the first time I tasted Cracker Barrel’s chicken and dumplings. I was halfway through a rainy cross-country road trip, soaked, tired, and vaguely irritable. Somewhere between Tennessee and a nap, I pulled into a Cracker Barrel just off the interstate. One bite of that silky, stewed chicken tangled with soft, tender dumplings—and suddenly, the world felt right again. Not fancy. Not trendy. But undeniably perfect.

This dish doesn’t whisper comfort. It shouts it. Loudly. With gravy on top.

Cracker Barrel’s chicken and dumplings is more than a nostalgic roadside meal—it’s a deeply-rooted Southern classic that somehow balances richness with restraint. A homestyle stew with hand-rolled dumplings, braised chicken, and a gravy so velvety it should come with a warning label. No vegetables to distract. No gimmicks. Just pure, flour-thickened magic. And making it right takes skill. You can’t rush it, and you sure as heck can’t fake it.

Let’s dig into how you make it—and more importantly—why you make it this way.

What Makes This Dish Special?

At first glance, it’s humble. Just chicken. Just dumplings. But look closer and you’ll see it’s a masterclass in balance. The key is in the texture. The dumplings have to hold together but melt in your mouth. The chicken must be tender enough to shred with a glance, but not so soft it turns to mush.

And then there’s the gravy. That silken, flour-bound broth that glues it all together. It’s not a soup. It’s not a sauce. It’s somewhere in between—a rich, golden middle ground that keeps the dumplings from drying out and the chicken from getting lonely.

It’s the kind of dish where shortcuts show.

Ingredients & Substitutions

You’ll only need a handful of ingredients. But every one counts. Go cheap here, and you’ll taste it.

For the chicken:

• 2.5 to 3 lbs bone-in chicken (skin removed; thighs and legs preferred for flavor)
• 8 cups water or unsalted chicken stock
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 bay leaf (optional but adds depth)
• 1 small onion, halved (don’t dice—just drop it in for subtle flavor)

For the dumplings:

• 2 cups all-purpose flour (or substitute with cake flour for a more tender dumpling)
• 1 tbsp baking powder
• ¾ tsp salt
• ⅔ to ¾ cup whole milk (adjust as needed)
• 2 tbsp unsalted butter, melted

Optional finishers:

• A splash of cream (just a touch at the end, if you’re feeling wild)
• A few thyme leaves (not traditional, but plays beautifully with the chicken)
• Fresh cracked pepper

Substitutions:

• Gluten-free? Use a 1:1 gluten-free flour blend with xanthan gum. Dumplings may be slightly more delicate.
• Dairy-free? Swap milk with unsweetened oat milk and butter with refined coconut oil or vegan butter.
• Vegetarian version? Use vegetable broth, omit chicken, and add seared mushrooms or jackfruit for texture.

Why bone-in? Simple. More flavor. You can use boneless breasts, but you’ll lose that gelatin-rich base you get from simmering bones. And honestly, if you’re going to do this—do it proper.

Step-by-Step Instructions

1. Simmer the Chicken
Drop your chicken in a large stockpot. Add water or broth, salt, pepper, the onion, and bay leaf. Bring to a boil, then lower the heat to a gentle simmer. Cover it loosely. Let it go for about 1 to 1.5 hours.

Pro tip: Skim the foam. That weird gray stuff? Yeah, skim it. It’s impurities and coagulated protein. It’ll cloud your broth and mess with the texture.

2. Make the Dumpling Dough
While the chicken’s doing its thing, mix flour, salt, and baking powder. Whisk ’em good to aerate the mix. Stir in melted butter and slowly add milk until it forms a soft dough. Not too sticky, not too dry.

Roll it out on a floured surface to about ⅛ inch thick. Use a knife or pizza cutter to slice into 1” x 2” strips. Rustic is good. Don’t overthink the shapes.

Common mistake? Over-kneading. This isn’t bread dough. You’re not developing gluten here. The less you work it, the more tender your dumplings will be.

3. Shred the Chicken
Once cooked, remove chicken from the pot. Let it cool just enough so you can handle it. Shred it with your fingers or forks. Discard bones and skin. Strain the broth if you want it super smooth.

Return the shredded meat to the pot. Bring the broth to a light simmer again.

4. Add the Dumplings
Now comes the magic. Gently drop the dumplings into the simmering broth, one by one. Don’t dump them all in at once—they’ll clump. Stir occasionally with a gentle hand.

Cover the pot. Let the dumplings cook for about 15-20 minutes. Don’t peek too often; you want the steam. When done, they’ll be puffed, tender, and just a bit chewy.

Want thicker broth? Remove the lid for the last 5 minutes and let it reduce slightly.

5. Finish It Off
Taste it. Adjust salt. Maybe a bit more pepper. A splash of cream if you’re feeling indulgent. Spoon it into bowls while still hot. It thickens more as it sits, so don’t delay.

Cooking Techniques & Science

Why simmer, not boil? Boiling toughens chicken. Simmering coaxes the collagen out, turning water into a gelatin-rich broth that clings to dumplings.

Why baking powder in dumplings? It gives a tiny lift—enough to make them tender, not spongy. Old-school Southern cooks sometimes skip it, but honestly, the leavening makes a noticeable difference.

Why rest the dough (if you have time)? Even 10 minutes lets the gluten relax. You get less resistance when rolling and a silkier texture in the final dumpling.

And don’t even think about using canned biscuit dough. That ain’t dumplings. That’s a shortcut that ruins the dish. This isn’t a 20-minute TikTok dinner—it’s a slow ritual.

Serving & Pairing Suggestions

How to serve? In shallow bowls, with a big spoon. Maybe a sprig of thyme or cracked pepper for looks. But let the food speak. It’s not a fussy dish.

What to serve it with? Stewed greens. Sweet corn. Fried okra if you’re bold. Maybe a slice of skillet cornbread to sop up that last bit of gravy. Sweet tea for the full Southern vibe. Or a buttery chardonnay if you’re feeling cheeky.

Don’t serve it with a salad. This ain’t that kind of dinner.

Final Thoughts: Why It Matters

Cracker Barrel’s chicken and dumplings is the kind of dish that hides complexity behind simplicity. It asks you to slow down. To use your hands. To respect your ingredients.

It’s comfort food with backbone. A recipe that rewards patience, care, and a little intuition. You can’t measure your way to perfect dumplings—you’ve got to feel the dough. Taste the broth. Adjust on the fly.

It’s a reminder that food doesn’t have to be exotic or photogenic to be powerful.

FAQs

1. Can I make this ahead of time?
Yes, but keep dumplings separate if storing overnight. They can over-soak and go mushy. Reheat gently with a splash of broth.

2. Can I freeze it?
You can, but texture suffers. Dumplings turn grainy. Freeze the broth and chicken; make fresh dumplings when ready to serve.

3. My dumplings fell apart—what went wrong?
Too much liquid in the dough or boiling too hard. Keep your simmer gentle and your dough just firm enough to hold.

4. Is this the same as chicken and biscuits?
Nope. Different beast. Chicken and biscuits is more of a baked dish with fluffy drop biscuits. Dumplings are boiled, dense, and chewy.

5. Can I add veggies?
You can, but then it’s not Cracker Barrel-style anymore. If you must, carrots and celery are your best bet—add them during the chicken simmer.