Here’s a copycat-style CLBB (Cracker Barrel–style) Chicken & Dumplings recipe — simple, comforting, and very close to the original. 🍲
CLBB Chicken & Dumplings (Copycat Recipe)
Ingredients
Chicken & Broth
- 2 lbs bone-in chicken (thighs or breasts)
- 8 cups water
- 2 tsp salt (divided)
- ½ tsp black pepper
- 1 tsp poultry seasoning (optional, but recommended)
- 2 tbsp butter
Dumplings
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- ¾ cup whole milk
- 2 tbsp melted butter
Instructions
1. Cook the Chicken
- Place chicken in a large pot with water.
- Add 1 tsp salt and pepper.
- Bring to a gentle boil, then reduce to a simmer.
- Cover and cook 45–60 minutes, until chicken is very tender.
- Remove chicken, let cool, then shred into bite-size pieces.
- Reserve broth — do not discard.
2. Make the Dumpling Dough
- In a bowl, whisk flour, baking powder, and salt.
- Stir in milk and melted butter until a soft dough forms.
- Roll dough out on a floured surface to about ⅛-inch thick.
- Cut into strips or squares (Cracker Barrel style = flat dumplings).
3. Finish the Dish
- Bring chicken broth back to a gentle boil.
- Add dumplings one at a time, stirring gently.
- Reduce heat to simmer and cook 15–20 minutes, stirring occasionally.
- Add shredded chicken back to the pot.
- Stir in butter and remaining 1 tsp salt (adjust to taste).
- Simmer another 5–10 minutes until thick and tender.
Tips for Authentic CLBB Flavor
- No vegetables — Cracker Barrel keeps it simple.
- Dumplings should be soft and slightly chewy, not fluffy.
- If broth isn’t thick enough, mash a few dumplings against the side of the pot and stir.
If you want, I can also give you:
- a slow cooker version
- a shortcut version with rotisserie chicken
- or a true Southern extra-thick dumpling style
Just say the word 😊
