Easy Cracker Barrel Chicken and Dumplings Recipe Best

There’s something incredibly comforting about a steaming bowl of homemade chicken and dumplings, especially when you’re craving that warm, soul-satisfying meal that reminds you of Sunday dinners at grandma’s house. I’ll never forget the first time I attempted this dish in my own kitchen—I was determined to recreate that same cozy feeling, and after a few tries, I finally nailed it.

Whether you’re looking for an easy chicken and dumplings crockpot version, a quick stovetop method, or even lazy chicken and dumplings that practically make themselves, this guide has you covered. From Pioneer Woman chicken and dumplings to the beloved Copycat Cracker Barrel chicken and dumplings, we’ll explore multiple approaches to this classic comfort food that’ll have your family asking for seconds.

The beauty of chicken and dumplings lies in its versatility. You can make easy chicken and dumplings with biscuits using refrigerated dough, try chicken and dumplings with can biscuits for ultimate convenience, or go the traditional route with homemade dumplings. Today, I’m sharing all my favorite methods, including crockpot chicken and dumplings biscuits and easy chicken dumpling recipes that work for busy weeknights or leisurely weekend cooking.

Why This Chicken And Dumplings Recipe Works

What makes this recipe stand out from other easy chicken dumpling recipes is the perfect balance of tender chicken, fluffy dumplings, and rich, savory broth. Unlike some versions that turn out gummy or bland, this method ensures your dumplings stay light and pillowy while soaking up all that delicious flavor.

The secret lies in the technique—whether you’re making chicken and dumplings easy stovetop style or using your slow cooker, the key is not overworking your dough and maintaining the right consistency in your broth. I’ve tested this recipe countless times with my family, and it’s become our go-to comfort meal during cold evenings or when someone needs a little extra love on their plate.

Essential Ingredients For Perfect Chicken And Dumplings

For The Chicken Base:

• 2 pounds boneless, skinless chicken breasts or thighs (thighs add more flavor and stay moister)
• 6 cups chicken broth (homemade or high-quality store-bought)
• 1 medium onion, diced
• 3 celery stalks, chopped
• 2 large carrots, sliced into rounds
• 3 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• 2 tablespoons butter

For Easy Dumplings From Scratch:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup whole milk
• 3 tablespoons melted butter
• Fresh parsley, chopped (optional but recommended)

For Chicken And Dumplings With Can Biscuits:

• 1 can (16 oz) refrigerated biscuit dough (any variety works)

How To Make Easy Chicken And Dumplings: Step-By-Step Guide

Method 1: Classic Stovetop Chicken And Dumplings

For the most traditional chicken and dumplings easy stovetop approach, follow these steps carefully:

1. Prepare the chicken: In a large Dutch oven or heavy-bottomed pot, melt butter over medium heat. Season chicken pieces with salt and pepper, then add to the pot. Brown on all sides for about 5-6 minutes total. This step adds incredible depth of flavor.
2. Build the base: Add diced onion, celery, and carrots to the pot. Sauté for 4-5 minutes until vegetables begin to soften. Stir in minced garlic and cook for another minute until fragrant.
3. Create the broth: Pour in chicken broth, add bay leaves and thyme. Bring to a gentle boil, then reduce heat to maintain a steady simmer. Cover partially and cook for 20-25 minutes until chicken is cooked through and vegetables are tender.
4. Shred the chicken: Remove chicken from the pot using tongs or a slotted spoon. Place on a cutting board and shred or chop into bite-sized pieces using two forks. Return shredded chicken to the pot.
5. Make the dumplings: In a mixing bowl, whisk together flour, baking powder, and salt. In a separate bowl, combine milk and melted butter. Pour wet ingredients into dry ingredients and stir just until combined—don’t overmix! The dough should be thick and slightly sticky.
6. Drop the dumplings: Using two spoons or a small ice cream scoop, drop spoonfuls of dumpling dough onto the simmering broth. Space them evenly—they’ll expand as they cook. Don’t stir yet!
7. Cook covered: Cover the pot with a tight-fitting lid and simmer for 15-18 minutes without lifting the lid. This steams the dumplings to fluffy perfection.
8. Finish and serve: After 15-18 minutes, check a dumpling by cutting it open—it should be cooked through with no raw dough in the center. Gently stir, taste and adjust seasoning, then ladle into bowls and garnish with fresh parsley.

Method 2: Easy Chicken And Dumplings Crockpot Version

For busy days when you want dinner to cook itself, this crockpot chicken and dumplings biscuits method is absolutely genius:

1. Layer ingredients in slow cooker: Place chicken breasts in the bottom of a 6-quart slow cooker. Add onion, celery, carrots, garlic, bay leaves, and thyme. Pour chicken broth over everything.
2. Slow cook the base: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until chicken is very tender and shreds easily.
3. Shred and prepare: Remove chicken, shred it, and return to the slow cooker. Remove bay leaves.
4. Add biscuit dumplings: Open your can of refrigerated biscuits and cut each biscuit into quarters. Drop biscuit pieces into the simmering broth, distributing them evenly.
5. Final cooking: Cover and cook on HIGH for 30-40 minutes until biscuits are cooked through and fluffy. They’ll puff up beautifully and absorb some of that delicious broth.
6. Thicken if desired: If you prefer a thicker consistency, mix 3 tablespoons cornstarch with 3 tablespoons cold water and stir into the pot during the last 10 minutes of cooking.

Method 3: Lazy Chicken And Dumplings (Ultra-Easy Version)

When you need comfort food fast, this lazy chicken and dumplings approach uses maximum shortcuts without sacrificing flavor:

1. Use a store-bought rotisserie chicken—shred the meat and add it directly to your pot
2. Use chicken and dumplings with can biscuits instead of making dough from scratch
3. Skip sautéing vegetables—just add them directly to the broth and simmer
4. Use cream of chicken soup (1-2 cans) to thicken the broth and add creaminess without extra steps
5. The entire dish can be ready in 30 minutes using this method

Copycat Cracker Barrel Chicken And Dumplings: Restaurant Secret

If you’re specifically craving that Cracker Barrel chicken and dumplings recipe taste, here’s what makes their version special: they use flat, rolled dumplings rather than dropped dumplings, and their broth has a slightly thicker, more gravy-like consistency.

To make Copycat Cracker Barrel style dumplings:

1. Prepare your dumpling dough as directed in the recipe above
2. Turn dough out onto a heavily floured surface
3. Roll dough to about ¼-inch thickness using a rolling pin
4. Cut into 2-inch squares or strips using a pizza cutter or knife
5. Drop these flat dumplings into simmering broth one at a time
6. Cook for 20-25 minutes, stirring gently occasionally
7. The flat dumplings will create a thicker, more stew-like consistency

Pioneer Woman Chicken And Dumplings Tips

Inspired by Pioneer Woman chicken and dumplings techniques, here are professional tips that elevate this dish:

• Use chicken thighs: They’re more flavorful and stay moister than breasts during long cooking times
• Don’t skip browning: Even in slow cooker recipes, browning your chicken first adds tremendous depth
• Heavy cream finish: Stir in ½ cup heavy cream at the end for extra richness
• Herb butter dumplings: Add minced fresh herbs (parsley, thyme, chives) to your dumpling dough
• Make it heartier: Add frozen peas, corn, or green beans during the last 10 minutes

Troubleshooting Common Chicken And Dumplings Problems

Problem: Dumplings are gummy or dense
Solution: You overmixed the dough or cooked them uncovered. Mix just until combined and always cook with the lid on.

Problem: Dumplings fell apart
Solution: Your dough was too wet or the broth was boiling too vigorously. Add a bit more flour next time and maintain a gentle simmer.

Problem: Broth is too thin
Solution: Mix cornstarch with cold water (slurry method) and stir it in, or mash some of your cooked vegetables to naturally thicken.

Problem: Chicken is dry
Solution: Don’t overcook! Use a meat thermometer—chicken is done at 165°F. Better yet, use thighs which are more forgiving.

Delicious Variations To Try

Southern-Style: Add ½ teaspoon cayenne pepper and use buttermilk instead of regular milk in your dumplings for tangy flavor.

Creamy Herb Version: Stir in ½ cup sour cream and 2 tablespoons fresh dill at the end. It’s incredibly flavorful and sophisticated.

Loaded Veggie: Double the vegetables and add mushrooms, parsnips, or turnips for a heartier, healthier version.

Cheesy Dumplings: Fold ½ cup shredded cheddar cheese into your dumpling dough before dropping them in the broth.

Lemon Pepper: Add zest of one lemon and extra black pepper for a bright, zippy twist on the classic.

Storage And Reheating Instructions

Refrigerator: Store chicken and dumplings in an airtight container for up to 4 days. The dumplings will absorb more liquid as they sit, creating an even thicker consistency. Add a splash of broth or water when reheating.

Freezer: Honestly, dumplings don’t freeze perfectly—they can become mushy. If you want to freeze this dish, I recommend freezing just the chicken and broth separately, then making fresh dumplings when you’re ready to eat. The chicken base freezes beautifully for up to 3 months.

Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add extra broth to thin it out if needed. Microwave individual portions for 2-3 minutes, stirring halfway through.

Frequently Asked Questions

Can I make chicken and dumplings with can biscuits instead of homemade?
Absolutely! Using refrigerated biscuit dough is one of the easiest shortcuts. Cut each biscuit into quarters and drop them into your simmering broth. They cook in about 15-20 minutes and taste delicious.

What’s the difference between easy chicken and dumplings stovetop vs. crockpot?
Stovetop is faster (about 45 minutes total) and gives you more control over texture. Crockpot takes longer (4-7 hours) but requires almost no hands-on time and is perfect for busy days.

Why are my dumplings not fluffy?
The most common reasons: overmixing the dough, cooking without a lid, or boiling instead of simmering. Mix gently, keep that lid on, and maintain a gentle simmer for fluffy results.

How do I make this gluten-free?
Use a 1:1 gluten-free flour blend in your dumplings, or purchase gluten-free biscuit dough. Make sure your chicken broth is certified gluten-free as well.

Can I add cream to make it richer?
Definitely! Stir in ½ to 1 cup of heavy cream during the last 5 minutes of cooking. This makes it extra luxurious and creates a copycat Cracker Barrel chicken and dumplings texture.

Why This Recipe Is Better Than Restaurant Versions

While I love a good Cracker Barrel chicken and dumplings experience, making this at home gives you complete control over ingredients, salt content, and freshness. You know exactly what’s going into your pot—no mystery ingredients or preservatives.

Plus, these easy chicken dumpling recipes are customizable to your family’s preferences. Want more vegetables? Add them. Prefer thicker dumplings? Roll them flat. Need a dairy-free version? Use plant-based milk and skip the cream. The possibilities are endless.

Whether you’re trying Pioneer Woman chicken and dumplings techniques, looking for lazy chicken and dumplings shortcuts, or perfecting your easy chicken and dumplings with biscuits game, this comprehensive guide has everything you need. The result is always the same: a bowl of pure comfort that warms you from the inside out and creates memories around the dinner table.

So grab your Dutch oven or slow cooker, gather your ingredients, and get ready to make the best chicken and dumplings you’ve ever tasted. Your family will thank you, and you might just start a new Sunday dinner tradition.

John

Easy Chicken And Dumplings

This easy chicken and dumplings recipe delivers tender chicken, fluffy dumplings, and rich savory broth in one comforting bowl. Perfect for busy weeknights with stovetop, crockpot, and lazy method options included.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 425

Ingredients Method Notes

Ingredients

  

For The Chicken Base

• 2 pounds boneless, skinless chicken breasts or thighs thighs add more flavor and stay moister
• 6 cups chicken broth homemade or high-quality store-bought
• 1 medium onion diced
• 3 stalks celery chopped
• 2 large carrots sliced into rounds
• 3 cloves garlic minced
• 2 bay leaves
• 1 teaspoon dried thyme
• salt and black pepper to taste
• 2 tablespoons butter

For The Dumplings

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup whole milk
• 3 tablespoons butter melted
• 2 tablespoons fresh parsley chopped (optional)

Method

 

1. Prepare the chicken: In a large Dutch oven or heavy-bottomed pot, melt 2 tablespoons butter over medium heat. Season chicken pieces generously with salt and pepper on both sides. Add chicken to the pot and brown for 5-6 minutes total, turning once. The chicken doesn’t need to be cooked through—just nicely browned for flavor. Transfer to a plate and set aside.
2. Build the aromatic base: In the same pot, add diced onion, chopped celery, and sliced carrots. Sauté for 4-5 minutes, stirring occasionally, until vegetables begin to soften and onion becomes translucent. Add minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. Create the flavorful broth: Return the browned chicken to the pot. Pour in 6 cups of chicken broth, making sure the chicken is mostly submerged. Add bay leaves and dried thyme. Bring the mixture to a gentle boil over medium-high heat, then reduce heat to maintain a steady simmer. Cover the pot partially (leave a small gap for steam to escape) and cook for 20-25 minutes until chicken is cooked through (internal temperature of 165°F) and vegetables are tender.
4. Shred the chicken: Using tongs or a slotted spoon, carefully remove the cooked chicken from the pot and place on a cutting board. Let it cool for 2-3 minutes, then shred or chop into bite-sized pieces using two forks. Return the shredded chicken to the pot and stir to combine. Remove and discard the bay leaves at this point.
5. Make the dumpling dough: While the chicken simmers, prepare your dumplings. In a medium mixing bowl, whisk together 2 cups flour, 1 tablespoon baking powder, and 1 teaspoon salt. In a separate small bowl or measuring cup, combine 1 cup milk with 3 tablespoons melted butter. Pour the wet ingredients into the dry ingredients and stir gently with a fork or wooden spoon just until combined—the dough should be thick, slightly lumpy, and sticky. Do not overmix or your dumplings will be tough! If adding fresh parsley, fold it in now.
6. Drop the dumplings: Make sure your chicken and broth mixture is at a gentle simmer—not a rolling boil. Using two spoons or a small ice cream scoop, drop heaping spoonfuls of dumpling dough onto the surface of the simmering broth, spacing them evenly around the pot. You should get 10-12 dumplings. They will expand significantly as they cook, so leave space between them. Do not stir the pot after adding dumplings.
7. Steam the dumplings: Immediately cover the pot with a tight-fitting lid. Cook undisturbed for 15-18 minutes. Do not lift the lid during this time—the steam is what cooks the dumplings and makes them fluffy! After 15 minutes, check one dumpling by cutting it open with a knife—it should be cooked through with no raw dough in the center. If needed, cook for 2-3 more minutes.
8. Finish and serve: Once dumplings are fully cooked, remove the lid and gently stir the pot, being careful not to break up the dumplings too much. Taste the broth and adjust seasoning with additional salt and pepper as needed. For a richer dish, you can stir in ½ cup heavy cream at this point. Ladle the chicken and dumplings into bowls, making sure each serving gets plenty of chicken, vegetables, dumplings, and broth. Garnish with additional fresh parsley if desired and serve immediately while hot.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Note that dumplings will absorb more liquid as they sit. Add extra broth or water when reheating.Reheating: Warm gently on the stovetop over medium-low heat, adding extra broth to thin if needed. Microwave individual portions for 2-3 minutes, stirring halfway.Crockpot Method: Place chicken, vegetables, and broth in slow cooker. Cook on LOW for 6-7 hours or HIGH for 3-4 hours. Shred chicken, then add biscuit pieces (from canned biscuits cut into quarters). Cook on HIGH for 30-40 minutes until biscuits are cooked through.Biscuit Shortcut: Instead of homemade dumplings, use 1 can (16 oz) refrigerated biscuit dough. Cut each biscuit into quarters and drop into simmering broth. Cook covered for 15-20 minutes.Make It Creamier: Stir in ½-1 cup heavy cream during the last 5 minutes for a richer, Cracker Barrel-style consistency.Flat Dumplings (Cracker Barrel Style): Roll dumpling dough to ¼-inch thickness on a floured surface and cut into 2-inch squares. Drop into simmering broth and cook for 20-25 minutes, stirring occasionally.