Go Back

Cracker Barrel Dumplings

Helen T. Patterson
Cracker Barrel Dumplings are a comforting, hearty dish made from soft, pillowy dumplings cooked in a flavorful chicken broth.
This homemade version replicates the warmth and richness of Cracker Barrel’s famous dumplings, offering a perfect combination of fluffy dumplings and savory broth that’s perfect for family dinners or cozy nights in.
The recipe uses simple ingredients like flour, butter, and chicken broth to create a satisfying meal that’s full of flavor and easy to make.
Nutrition Facts (Per Serving)
Calories: 320, Protein: 18g, Carbohydrates: 42g, Fats: 9g, Saturated Fat: 4g, Cholesterol: 45mg, Sodium: 780mg, Fiber: 2g, Sugar: 4g
Estimated based on one serving (assuming 8 servings per batch)
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Comfort Food, Main Course, Soup
Cuisine American, Comfort Food, Southern
Servings 8 servings
Calories 350 kcal

Equipment

  • 1 large pot (for the broth and cooking the dumplings)
  • 1 mixing bowl (for the dumpling dough)
  • 1 spoon or cookie scoop (for shaping the dumplings)
  • 1 slotted spoon (for removing dumplings)
  • Measuring cups and spoons – for accurate ingredient measurements
  • 1 sharp knife for chopping vegetables

Ingredients
  

For the Dumplings:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter cold and cut into cubes
  • 1 cup milk

For the Broth:

  • 4 bone-in skinless chicken thighs (or chicken breasts, about 1 1/2 pounds)
  • 6 cups chicken broth
  • 1 onion chopped
  • 3 garlic cloves minced
  • 2 stalks celery chopped (optional)
  • 2 carrots peeled and chopped (optional)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and pepper to taste

Instructions
 

For the Broth:

  • In a large pot, add the chicken thighs (or breasts) and cover with water.
    Bring to a boil, then reduce the heat and simmer for 30 minutes until the chicken is fully cooked.
  • Remove the chicken from the pot, and once it’s cool enough to handle, shred the meat into bite-sized pieces. Discard the skin and bones.
  • Return the shredded chicken to the pot and add chicken broth, onion, garlic, celery, carrots, thyme, and parsley.
    Season with salt and pepper. Let the broth simmer on low heat for 20 minutes while you prepare the dumplings.

For the Dumplings:

  • In a mixing bowl, combine the flour, baking powder, and salt.
    Add the cold cubed butter and use a pastry cutter or your fingers to blend it into the flour until it forms coarse crumbs.
  • Slowly pour in the milk and stir gently until the dough forms. Be careful not to overmix; the dough should be slightly sticky.
  • Once the broth is simmering, drop the dumpling dough into the broth using a spoon or cookie scoop.
    Make sure to add them in small batches to avoid overcrowding.
  • Cover the pot and simmer the dumplings for 15-20 minutes, or until they have risen and are firm to the touch.
    Be sure not to stir the dumplings during cooking, as this can cause them to fall apart.
  • Once cooked, serve the dumplings and broth hot, garnished with extra herbs if desired.

Notes

  • Fresh Broth: If you want a richer flavor, you can make your own homemade chicken broth instead of using store-bought.
  • Dough Consistency: The dumpling dough should be thick but slightly sticky. If it's too dry, add a little more milk.
  • Substitutions: You can use chicken breasts instead of thighs for a leaner option, but thighs tend to provide a richer, more flavorful broth.
  • Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. The broth will keep the dumplings moist.
  • Freezing: The dumplings themselves don’t freeze well, but you can freeze the broth for up to 3 months. Just make sure to reheat it gently when you’re ready to cook fresh dumplings.
Keyword Cracker Barrel Dumplings