Cracker Barrel Chicken and Dumplings Copycat Recipe

5 from 37 votes

Gather your loved ones and enjoy this cozy Cracker Barrel Chicken and Dumplings Copycat recipe that's sure to become a family favorite!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: cracker barrel chicken and dumplings

Servings:

Calories: 246kcal

Get Recipe Ingredients

Combine the water and Better Than Bouillon chicken stock in a large pot or Dutch oven. Set the stove temperature to medium-high heat, and stir occasionally until the liquid starts to boil.
1 tbsp Better Than Bouillon roasted chicken base, 6 cups water
While the broth is simmering, make the dumplings. For this dumpling recipe, mix all purpose flour and baking powder in a large bowl and whisk to combine.
2 cups flour, ½ tsp baking powder
Add the cubed butter to the flour mix and, using two forks or a dough cutter, cut in the butter until crumbly.
2 tbsp unsalted butter
Add the buttermilk to this mixture and stir just until the dough comes together and has a shaggy look to it.
1 cup buttermilk
Gently form it into a ball of dough.
Place the dough on a lightly floured surface, like a cutting board or a work mat. Use a rolling pin to roll the dough out until it is about ¼ of an inch thick.
Cut the dumpling dough with a pastry cutter or a pizza cutter, into squares approximately 1 inch in size.
Once the stock has come to a boil, add in the chicken to the pot.
3 cups cooked chicken breast
Place the dumplings into the pot, just a few at a time, and stir frequently to prevent them from sticking together.
Once all the dumplings are in the pot, cook for about 15-20 minutes.
Serve this copycat Cracker Barrel chicken and dumplings meal with salt and black pepper to taste and a garnish of parsley or cilantro, if desired. Enjoy!

To make fluffy dumplings, make sure that the stock temperature is hot when adding your dumplings to it. The heat helps to make these dumplings puff up and pillowy. As well, keep the lid on the pot while the dumplings are cooking as the steam within it allows for the dumplings to rise.

Dumplings fall apart in water that is aggressively simmering or boiling. Keeping the stock at a low heat will let the dumplings cook and rise without being bumped around, leading them to fall apart in the pot.