{"id":4850,"date":"2026-08-17T11:59:11","date_gmt":"2026-08-17T11:59:11","guid":{"rendered":"https:\/\/food.ukbiddingdirectory.com\/?p=4850"},"modified":"2026-08-17T11:59:11","modified_gmt":"2026-08-17T11:59:11","slug":"copycat-cracker-barrel-dumplings","status":"publish","type":"post","link":"https:\/\/food.ukbiddingdirectory.com\/?p=4850","title":{"rendered":"Copycat Cracker Barrel Dumplings"},"content":{"rendered":"<p>&nbsp;<\/p>\n<h2>Copycat Cracker Barrel Dumpling<\/h2>\n<p>&nbsp;<\/p>\n<p>If you love the soft, tender dumplings served at Cracker Barrel, this easy <strong>Copycat Cracker Barrel Dumplings recipe<\/strong> is a great homemade version to make in your own kitchen. These old-fashioned chicken and dumplings are made with simple pantry ingredients and cooked slowly in flavorful chicken broth until the dumplings are tender, comforting, and delicious.<\/p>\n<p>The dumplings are rolled thin, cut into strips, and simmered directly in seasoned chicken broth. They are hearty enough to serve as a main dish, but they also make an excellent side dish with roasted chicken, fried chicken, or turkey.<\/p>\n<h3>Why You&#8217;ll Love This Recipe<\/h3>\n<ul>\n<li>Simple ingredients you probably already have at home<\/li>\n<li>No special equipment required<\/li>\n<li>Soft, tender, homemade dumplings<\/li>\n<li>Perfect for a cozy family dinner<\/li>\n<li>Great with shredded chicken for classic chicken and dumplings<\/li>\n<li>Easy to prepare ahead of time<\/li>\n<li>Delicious leftover the next day<\/li>\n<\/ul>\n<h3>Ingredients<\/h3>\n<h4>For the Dumplings<\/h4>\n<ul>\n<li>2 cups all-purpose flour<\/li>\n<li>1 teaspoon baking powder<\/li>\n<li>1 teaspoon salt<\/li>\n<li>2 tablespoons cold unsalted butter<\/li>\n<li>\u00be cup whole milk<\/li>\n<li>Additional flour for rolling and cutting<\/li>\n<\/ul>\n<h4>For the Chicken Broth<\/h4>\n<ul>\n<li>6 cups chicken broth or chicken stock<\/li>\n<li>1 tablespoon butter<\/li>\n<li>\u00bd teaspoon salt, plus more to taste<\/li>\n<li>\u00bc teaspoon black pepper<\/li>\n<li>\u00bd teaspoon onion powder, optional<\/li>\n<li>\u00bd teaspoon garlic powder, optional<\/li>\n<li>\u00bd teaspoon poultry seasoning, optional<\/li>\n<\/ul>\n<h4>Optional for Chicken and Dumplings<\/h4>\n<ul>\n<li>2\u20133 cups cooked shredded chicken<\/li>\n<li>1 tablespoon chopped fresh parsley<\/li>\n<li>1 small cooked carrot, diced<\/li>\n<li>1 small cooked celery stalk, diced<\/li>\n<\/ul>\n<h3>How to Make Copycat Cracker Barrel Dumplings<\/h3>\n<h4>Step 1: Make the Dumpling Dough<\/h4>\n<p>Start by adding the flour, baking powder, and salt to a large mixing bowl. Whisk the dry ingredients together until they are evenly combined.<\/p>\n<p>Cut the cold butter into small pieces and add it to the flour mixture. Using a pastry cutter, fork, or your fingertips, work the butter into the flour until the mixture looks crumbly.<\/p>\n<p>The butter does not need to disappear completely. Small pieces of butter throughout the flour will help give the dumplings a tender texture.<\/p>\n<p>Slowly add the milk while stirring. Continue mixing just until a soft dough forms.<\/p>\n<p>Be careful not to overmix the dough. Overworking it can develop too much gluten and make the dumplings chewy or tough instead of soft and tender.<\/p>\n<h4>Step 2: Roll Out the Dough<\/h4>\n<p>Lightly flour a clean work surface.<\/p>\n<p>Transfer the dough onto the floured surface and gently knead it just a few times until it comes together.<\/p>\n<p>Using a rolling pin, roll the dough into a thin rectangle. Aim for approximately <strong>\u215b inch thickness<\/strong>.<\/p>\n<p>The dough should be fairly thin because the dumplings will puff slightly as they cook.<\/p>\n<p>If the dough sticks to your rolling pin, sprinkle a small amount of flour over the surface. Try not to add too much flour, however, because excessive flour can make the dumplings heavier.<\/p>\n<h4>Step 3: Cut the Dumplings<\/h4>\n<p>Using a sharp knife or pizza cutter, cut the dough into strips approximately 1 inch wide and 2 inches long.<\/p>\n<p>The dumplings do not need to be perfectly identical. Homemade dumplings are supposed to have a rustic appearance.<\/p>\n<p>Lightly dust the cut dumplings with flour and place them on a plate or baking sheet.<\/p>\n<p>Let them rest for about <strong>10\u201315 minutes<\/strong> while you prepare the broth.<\/p>\n<h4>Step 4: Prepare the Chicken Broth<\/h4>\n<p>Pour the chicken broth into a large heavy-bottomed pot or Dutch oven.<\/p>\n<p>Add the butter, salt, black pepper, and optional onion powder, garlic powder, and poultry seasoning.<\/p>\n<p>Bring the broth to a gentle boil over medium-high heat.<\/p>\n<p>Once the broth starts boiling, reduce the heat slightly so that it maintains a gentle simmer.<\/p>\n<h4>Step 5: Add the Dumplings<\/h4>\n<p>Carefully add the dumplings to the hot broth one at a time.<\/p>\n<p>Try not to dump them all in at once because they can stick together.<\/p>\n<p>As you add the dumplings, gently stir the broth with a wooden spoon.<\/p>\n<p>Once all the dumplings are in the pot, reduce the heat to medium-low.<\/p>\n<h4>Step 6: Simmer the Dumplings<\/h4>\n<p>Allow the dumplings to simmer gently for approximately <strong>20\u201325 minutes<\/strong>.<\/p>\n<p>Stir occasionally, but do so gently so that the dumplings don&#8217;t break apart.<\/p>\n<p>As the dumplings cook, they will become soft and tender and the broth will naturally become slightly thicker.<\/p>\n<p>If the broth becomes too thick before the dumplings are completely cooked, add a little additional chicken broth or water.<\/p>\n<h4>Step 7: Add the Chicken<\/h4>\n<p>If you&#8217;re making traditional chicken and dumplings, add the shredded cooked chicken during the last <strong>5\u201310 minutes<\/strong> of cooking.<\/p>\n<p>Gently fold the chicken into the broth and dumplings.<\/p>\n<p>Continue simmering until the chicken is heated through and the dumplings are completely tender.<\/p>\n<h4>Step 8: Taste and Serve<\/h4>\n<p>Taste the broth and adjust the seasoning as needed.<\/p>\n<p>Add additional salt and black pepper if necessary.<\/p>\n<p>For a little color and freshness, sprinkle chopped fresh parsley over the top before serving.<\/p>\n<p>Serve immediately while the dumplings are hot.<\/p>\n<h3>How to Get the Best Cracker Barrel-Style Texture<\/h3>\n<p>The texture of the dumplings is one of the most important parts of this recipe.<\/p>\n<p><strong>Roll them thin.<\/strong> Thick dumplings can become heavy and doughy. Rolling the dough to approximately \u215b inch gives you tender dumplings with the classic old-fashioned texture.<\/p>\n<p><strong>Don&#8217;t overwork the dough.<\/strong> Mix just until the ingredients come together. The less you handle the dough, the more tender your dumplings will be.<\/p>\n<p><strong>Don&#8217;t boil too aggressively.<\/strong> A gentle simmer is better than a hard boil. Rapid boiling can cause the dumplings to fall apart.<\/p>\n<p><strong>Don&#8217;t overcrowd the pot.<\/strong> Make sure you use a large enough pot so the dumplings have room to cook evenly.<\/p>\n<p><strong>Give them enough time.<\/strong> Undercooked dumplings can have a floury center. If you&#8217;re unsure, remove one dumpling and cut it in half to check the middle.<\/p>\n<h3>Can I Add Chicken?<\/h3>\n<p>Yes! If you want to make <strong>Copycat Cracker Barrel Chicken and Dumplings<\/strong>, cooked shredded chicken is the perfect addition.<\/p>\n<p>You can use:<\/p>\n<ul>\n<li>Rotisserie chicken<\/li>\n<li>Leftover roasted chicken<\/li>\n<li>Poached chicken breast<\/li>\n<li>Cooked chicken thighs<\/li>\n<li>Leftover Thanksgiving turkey<\/li>\n<\/ul>\n<p>For the most flavorful result, chicken thighs are especially good because they tend to stay moist and flavorful.<\/p>\n<h3>Can I Make the Dumplings Ahead of Time?<\/h3>\n<p>Yes. You can prepare the dumpling dough, roll it out, and cut it into pieces ahead of time.<\/p>\n<p>Place the cut dumplings on a lightly floured baking sheet and cover them loosely. Refrigerate them until you&#8217;re ready to cook.<\/p>\n<p>You can also freeze uncooked dumplings. Arrange them in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to an airtight freezer-safe container or bag.<\/p>\n<p>You can cook them directly from frozen, although you may need to add a few extra minutes to the cooking time.<\/p>\n<h3>How to Store Leftovers<\/h3>\n<p>Allow the dumplings and chicken to cool before transferring them to an airtight container.<\/p>\n<p>Store leftovers in the refrigerator for up to <strong>3\u20134 days<\/strong>.<\/p>\n<p>The broth may become noticeably thicker as it sits because the dumplings continue absorbing liquid.<\/p>\n<p>When reheating, add a splash of chicken broth or water and warm the dumplings gently over medium-low heat until heated through.<\/p>\n<h3>Can You Freeze Chicken and Dumplings?<\/h3>\n<p>Yes, but the texture of the dumplings may change slightly after freezing and thawing.<\/p>\n<p>For the best texture, freezing the <strong>uncooked dumpling dough<\/strong> separately from the finished broth is often preferable.<\/p>\n<p>If you freeze the completed dish, allow it to cool completely and store it in an airtight freezer-safe container. Thaw it in the refrigerator and reheat gently, adding extra chicken broth as needed.<\/p>\n<h3>Serving Suggestions<\/h3>\n<p>These homemade dumplings are delicious served with classic comfort-food sides such as:<\/p>\n<ul>\n<li>Mashed potatoes<\/li>\n<li>Green beans<\/li>\n<li>Corn<\/li>\n<li>Roasted vegetables<\/li>\n<li>Collard greens<\/li>\n<li>Macaroni and cheese<\/li>\n<li>Fried chicken<\/li>\n<li>Roasted chicken<\/li>\n<li>Fresh dinner rolls<\/li>\n<\/ul>\n<p>For a complete Southern-style meal, serve the dumplings with roasted chicken, green beans, and cornbread.<\/p>\n<h3>Recipe Notes<\/h3>\n<p>For the closest homemade version of classic Cracker Barrel-style dumplings, focus on three things: <strong>thin dough, flavorful chicken broth, and gentle simmering<\/strong>.<\/p>\n<p>The dough should be soft but not sticky, and the dumplings should be thin enough to become tender without turning into large, heavy pieces.<\/p>\n<p>If you&#8217;re making this as chicken and dumplings, don&#8217;t add the cooked chicken too early. Adding it toward the end keeps the chicken moist instead of allowing it to become dry from prolonged cooking.<\/p>\n<h3>Copycat Cracker Barrel Dumplings<\/h3>\n<p><strong>Prep Time:<\/strong> 20 minutes<br \/>\n<strong>Resting Time:<\/strong> 10\u201315 minutes<br \/>\n<strong>Cook Time:<\/strong> 20\u201325 minutes<br \/>\n<strong>Total Time:<\/strong> About 50\u201360 minutes<br \/>\n<strong>Servings:<\/strong> 6\u20138<\/p>\n<p><strong>Ingredients:<\/strong> flour, baking powder, salt, butter, milk, chicken broth, pepper, and optional cooked shredded chicken.<\/p>\n<p><strong>Method:<\/strong> Make the dough \u2192 roll it thin \u2192 cut into dumplings \u2192 prepare the broth \u2192 simmer the dumplings \u2192 add chicken if desired \u2192 season and serve hot.<\/p>\n<p>These homemade <strong>Copycat Cracker Barrel Dumplings<\/strong> are an easy, comforting Southern-inspired dish that&#8217;s perfect for a cold evening, Sunday dinner, or whenever you&#8217;re craving tender homemade dumplings in a rich, savory chicken broth.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Copycat Cracker Barrel Dumpling &nbsp; If you love the soft, tender dumplings served at Cracker Barrel, this easy Copycat&hellip;<\/p>\n","protected":false},"author":1,"featured_media":4851,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,5],"tags":[],"class_list":["post-4850","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-home","category-recipes"],"_links":{"self":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts\/4850","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4850"}],"version-history":[{"count":1,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts\/4850\/revisions"}],"predecessor-version":[{"id":4852,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts\/4850\/revisions\/4852"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/media\/4851"}],"wp:attachment":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4850"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4850"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4850"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}