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The Best Cozy Gluten Free Chicken and Dumplings (Cracker Barrel Style)

Close-up of creamy gluten free chicken and dumplings topped with herbs, featuring shredded chicken and mixed vegetables.
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Make this creamy, rich, and comforting gluten free chicken and dumplings recipe. This version captures the classic, savory flavor, perfect for a hearty weeknight dinner or when you crave allergy friendly comfort food.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cups low sodium chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy free)
  • 1/2 cup frozen peas
  • Salt and black pepper to taste
  • 1 1/2 cups gluten free all-purpose flour blend (with xanthan gum)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold milk (dairy or non-dairy)
  • 1/4 cup cold unsalted butter, cut into small pieces

Instructions

  1. Season the chicken pieces generously with salt and pepper.
  2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken and set it aside.
  3. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 minutes.
  4. Return the chicken to the pot. Pour in the chicken broth, thyme, and rosemary. Bring the mixture to a simmer. Reduce the heat to low, cover, and cook for 15 minutes to allow the flavors to meld.
  5. While the base simmers, prepare the fluffy gluten free dumplings. In a medium bowl, whisk together the gluten free flour blend, baking powder, and salt.
  6. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually stir in the cold milk until just combined to form a soft dough. Do not overmix.
  7. Stir the heavy cream and frozen peas into the simmering chicken mixture. Taste and adjust seasoning if needed.
  8. Drop the dumpling dough by rounded tablespoons onto the simmering stew. Do not crowd the dumplings; leave space between them.
  9. Cover the pot tightly and cook the dumplings without lifting the lid for 15 minutes. The dumplings will steam and become fluffy.
  10. Remove from heat. Ladle the creamy chicken and dumplings into bowls and serve immediately.

Notes

  • For a slow cooker method, combine all ingredients except the dumpling dough and cream in the crockpot. Cook on low for 6-8 hours. Stir in the cream and peas, then drop the dumplings on top and cook on high for 30 minutes, covered.
  • If your gluten free flour blend does not contain xanthan gum, add 1/2 teaspoon to the dry dumpling ingredients.
  • To achieve a Cracker Barrel style richness, use chicken thighs instead of breasts.

Nutrition

Find it online: https://cookingzenith.com/gluten-free-chicken-and-dumplings-recipe/