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Cracker Barrel Chicken Dumplings are the epitome of cozy comfort food. This recipe is full of pillowy dumplings, juicy chicken, and colorful veggies.

I’m sure you can serve this with a green vegetable or salad. However, growing up when we had chicken and dumplings we had just chicken and dumplings. There were no sides.

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Cracker Barrel Chicken Dumplings


Cracker Barrel Chicken Dumplings are as close to homemade as you can get if you don’t make chicken and dumplings. That said, they are not hard to make and once you read through this recipe, you’ll see what I mean. 


I use the same dough whether I’m dropping or rolling the dumplings. As well, you can use canned biscuits for dumplings. Cut the biscuits into quarters or roll them flat and cut them into strips.

  1. Drop dumplings are when you simply use a spoon to scoop the dumpling mixture out of the bowl and drop the dough into the boiling soup base. This is an easier method since you save the rolling out and cutting time of rolled dumplings.
  2. For Rolled dumplings, you’ll roll the dough thin and cut it into strips. Next, place the strips in the boiling soup base to cook.
Cracker Barrel Chicken Dumplings


  • Water
  • Carrots. peeled and cut into 3-inch lengths
  • Celery stalks, cut into 3-inch lengths
  • Onion, quartered
  • chicken breasts. boneless, skinless 
  • Baking mix. Homemade or prepared
  • Milk
  • Salt and black pepper. to taste
Cracker Barrel Chicken Dumplings

You can use chicken thighs instead of chicken breasts. Furthermore, you can use fresh or frozen mixed vegetables in the broth for more nutrients and flavor. This will make the dumplings a more well-rounded meal.

southern classic
southern classic

If you like this recipe, you enjoy these recipes too.

  1. Southern Blueberry Dessert Dumplings
  2. Old Fashioned Tomato Dumplings
  3. Amish Tomato Dumplings
  4. Glazed Strawberry Fritters
Cracker Barrel Chicken Dumplings


This classic comfort food dinner is cozy and satisfying making it perfect for cold nights.
Author: Paula
5 from 45 votes
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Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 6 servings


  • 8 cups water
  • 2 medium carrots peeled and cut into 3 inch lengths
  • 2 medium celery stalks cut into 3 inch lengths
  • 1 medium white onion quartered
  • 2 medium chicken breasts boneless, skinless
  • 2 and ¼ cups baking mix like Bisquick or Pioneer
  • cup milk
  • salt and pepper to taste


  • In a medium stock pot or dutch oven, place the water, carrots, celery, onion, and chicken. Bring the water to a boil over medium-high heat. Continue cooking for 25 minutes or until the chicken is fork-tender. Remove the chicken from the pot and shred using two forks. Keep the chicken warm.
  • Drain the broth through a mesh strainer to separate the vegetables from the broth. Return the broth to the pot. You can either toss the vegetables or slice them to return to the pot after the dumplings are cooked.
  • Meanwhile, mix the baking mix with milk. Turn out onto a lightly floured surface and knead just until blended. Roll out as thinly as possible. Using a pizza cutter, slice into 1-inch strips about 2 inches long.
  • Bring the broth in the pot to a boil over medium-high heat. Drop dumplings into boiling broth one at a time, stirring as needed.
  • Return the chicken to the pot with the dumplings. Cover the pot, reduce heat to medium-low, and boil for 15 to 20 minutes or until the broth reaches your desired thickness.
  • Serve with freshly cracked black pepper, if desired.


Notes: Chicken thighs can be substituted for chicken breasts. Frozen mixed vegetables can be stirred into the boiling broth with the dumplings to make this a more well-rounded meal.


Calories: 311kcal | Carbohydrates: 33g | Protein: 21g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 52mg | Sodium: 703mg | Potassium: 488mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3472IU | Vitamin C: 4mg | Calcium: 139mg | Iron: 2mg
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  1. 5 stars
    I grew up eating my mom’s “slick” (rolled) dumplings, so never really developed a taste for drop dumplings. Your recipe pretty similar to the way I’ve always made them. When making the broth, I dice onions & celery to simmer with the chicken & simply leave the vegetables in the broth. I also season it with 1 to 2 tsp chicken bouillon, a bay leaf, & either poultry seasoning or dried thyme & a little sage.

    A big pot of dumplings is always comforting especially in cooler weather, but even during the hot Southern summer months my boys still get excited about them 😉

    1. Thank you! Yes, I agree, I can eat dumplings any time of year. We have to get all we want the first servings because my youngest son will eat until they’re gone.

  2. 5 stars
    Chicken and dumplings is my husband’s favorite meal and I haven’t found one we both love… until this one! Absolutely blown away by the flavor and the tender chicken. Will be making this all winter!

  3. 5 stars
    Ooh I didn’t realise how much I needed this recipe in my life! We don’t have cracker barrel in Aus, and I definitely miss it from our time there. This was delicious, and so comforting.

  4. 5 stars
    This chicken and dumplings was pure comfort. It was rich, hearty, and extremely delicious. Will be making again ASAP!

  5. 5 stars
    This was such a yummy recipe! It was great comfort food on a cold Maine evening. We are down below 10 degrees here and this warmed us all right up! Thank you!

  6. 5 stars
    I made this recipe for dinner and my kids love the taste of the broth. The chicken was also very tender, light and delicious. I added a slice of ginger though just to add a little more flavor on the broth and it really works so well with all the other flavors. Will make this again and probably try to use meatballs. either way I’m sure my kids will love it.

5 from 45 votes (39 ratings without comment)

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