Craving Some Comfort Food? Cracker Barrel’s Chicken & Dumplings Can Be Made At Home


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If you’ve ever had Cracker Barrel’s Chicken & Dumplings, you know how deliciously addictive they are. Even if you don’t have a Cracker Barrel near you, you can have these whenever you want.

How? Make them yourself!


There are a ton of copycat recipes for this southern delicacy online, but I think this one is the best. It tastes delicious and makes an awesome comfort meal!

Here’s how to do it.


  • 2 cups all-purpose flour plus more for kneading and rolling
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/4 cup vegetable oil
  • 2 quarts water
  • 3 chicken bouillon cubes or about 2 teaspoons of soup base
  • 3 tablespoons butter
  • 1 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon sugar
  • 1 cup buttermilk or whole milk
  • 2 chicken bouillon cubes, crumbled or about 2 teaspoons chicken soup base
  • 1/2 to 3/4 cup dumpling cooking liquid (from after dumplings have been cooked) 1/2 to 3/4 cup dumpling cooking liquid (from after dumplings have been cooked)
  • Cooked chicken (however much or little you’d like with your dumplings, white or dark meat)



Stephanie Manley / YouTube

Mix the flour, baking powder, salt, milk, and oil, blending well, and turn out onto a floured surface. Knead four or five times. Divide the dough into two pieces.

Roll out one piece to 1/8-inch thick and cut into 1 x 1 1/2-inch dumplings. In a large saucepan, combine the water and bouillon cubes/soup base.

Boil until the bouillon cubes/soup base dissolve. Cook half of the dumplings until they float up towards the top of the pot. Use a strainer to remove them to a bowl and set aside.

Finish the other half of the dumplings in the same way. Reserve the cooking liquid.


Stephanie Manley / YouTube

While the dumplings are cooking, you can start to prepare the sauce. Melt the butter in medium saucepan. Add salt and flour; stir until thick.

Mix the sugar with the milk/buttermilk and add to flour mixture a little at a time, stirring constantly with a whisk until thick and smooth.

Remove from heat. Add the cooked dumplings to the sauce. Dissolve the crumbled bouillon cubes in 1/2 cup of the cooking liquid and stir gently into the sauce and dumplings.

Return to low heat and simmer until blended. If the sauce seems too thick, gently stir in a little more cooking liquid.


Once this is all put together, add your cooked chicken to the dumplings and sauce. That’s it, you’re done!

How do you like your chicken and dumplings?