For the ultimate in comfort food, look no further than this easy southern recipe for Gluten Free Chicken and Dumplings (Like Cracker Barrel)!.
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I have to be honest. Ive never actually had Cracker Barrels chicken and dumplings, but I have had southern style chicken and dumplings, which is exactly what they are. The dumplings are like little squares of noodles that are tender and pillowy and simply melt in your mouth. Theyre floating in a bath of creamy chicken and broth, and the whole thing is like a warm hug on a cold winters day.
Are you staring at a pot of runny chicken and dumplings and wondering how to salvage your dinner? Maybe you’ve run out of flour, or perhaps you’re cooking for someone with gluten intolerance. Whatever your reason, I’ve got good news – there are plenty of ways to thicken chicken and dumplings without reaching for the flour canister!
I know from having made many bad meals in the kitchen that it’s easy to fix chicken and dumplings that are too thin and watery. I’ll show you several foolproof ways to get that perfect, creamy texture without adding a single spoonful of flour in this article.
Why Your Chicken and Dumplings Might Be Too Thin
Before diving into the solutions. Let’s look at why your chicken and dumplings might not be thick enough.
- You might have added too much broth
- The dumplings may not have released enough starch
- Your cooking time might have been too short
- You skipped the traditional flour-based thickener
Now let’s explore the alternative thickening methods that will save your dinner!
1. Cornstarch: The Classic Substitute
A lot of people use cornstarch instead of flour, and for good reason: it works great!
How to use cornstarch:
- Create a cornstarch slurry by mixing 1-2 tablespoons of cornstarch with an equal amount of cold water
- Whisk until completely smooth (this prevents lumps!)
- Gradually add the slurry to your simmering chicken and dumplings
- Stir continuously as the mixture thickens
Pro tip: Cornstarch has about twice the thickening power of flour, so use about half the amount you would normally use of flour. Also, cornstarch creates a slightly glossy finish, which can actually make your dish look more appetizing!
2. Potato Starch: For Ultra-Smooth Results
Potato starch works similarly to cornstarch but often creates an even smoother texture.
How to use potato starch:
- Mix 1 tablespoon of potato starch with 1 tablespoon of cold water
- Add the slurry gradually to your simmering dish
- Stir constantly until it reaches your desired thickness
One thing I’ve noticed with potato starch is that it can sometimes separate if the dish is frozen and reheated, so it’s best for immediate consumption.
3. Pureed Vegetables: Add Nutrition and Thickness
This is one of my favorite ways to make a dish thicker because it tastes better and adds more nutrients.
Best vegetables to puree:
- Potatoes (for a neutral flavor)
- Carrots (adds slight sweetness)
- Butternut squash (creamy texture)
How to use pureed vegetables:
- Cook about a cup of your chosen vegetable until very soft
- Puree using an immersion blender or food processor
- Stir the puree into your simmering chicken and dumplings
For extra richness, I sometimes add a splash of cream to my vegetable puree before adding it to the pot.
4. Reduce the Broth: Concentrate the Flavor
Sometimes the simplest solutions are the best ones!
How to reduce broth:
- Simmer your chicken and dumplings uncovered
- Allow excess liquid to evaporate
- Stir frequently to prevent scorching on the bottom
- Continue until desired thickness is reached
This method takes a bit longer but intensifies the flavors as an added bonus.
5. Tapioca Starch: Gluten-Free Option
Tapioca starch (also called tapioca flour) is an excellent gluten-free thickener.
How to use tapioca starch:
- Create a slurry with 1-2 tablespoons of tapioca starch and equal parts cold water
- Add to simmering broth
- Stir constantly as it thickens
Careful not to overuse tapioca starch as it can create a slightly sticky texture if you go overboard.
6. Heavy Cream or Half-and-Half: Luxurious Richness
For a truly decadent chicken and dumplings, nothing beats adding a generous pour of heavy cream.
How to use cream:
- Add 1/2 to 1 cup of heavy cream or half-and-half near the end of cooking
- Stir gently and allow to simmer (but not boil) for a few minutes
- The cream will both thicken and enrich your dish
This method adds calories and fat, but sometimes that’s exactly what comfort food needs!
7. Instant Mashed Potato Flakes: The Clever Hack
This is my emergency go-to when I’ve got nothing else in the pantry.
How to use instant mashed potato flakes:
- Sprinkle 1-2 tablespoons of the flakes directly into your simmering pot
- Stir well to incorporate
- Wait a few minutes as they absorb liquid and thicken the broth
The potato flavor blends perfectly with chicken and dumplings, and nobody will ever know your secret!
8. Cream of Chicken Soup: Flavor and Thickness
Adding a can of cream of chicken soup not only thickens your dish but enhances the chicken flavor.
How to use cream of chicken soup:
- Stir in one can of cream of chicken soup near the beginning of the cooking process
- Combine with broth and vegetables
- Bring to a boil before reducing heat and adding dumplings
As the dumplings cook, they’ll absorb some liquid and help further thicken the soup.
9. Blending Technique: Use What’s Already There
This clever method uses ingredients already in your pot.
How to use the blending technique:
- Remove about a cup of the chicken and vegetables from your pot
- Blend until smooth using a blender or food processor
- Return the pureed mixture to the pot and stir to incorporate
This technique releases the starches from the ingredients you already have, creating a thicker consistency without adding anything new.
10. Xanthan Gum or Guar Gum: A Little Goes a Long Way
These powerful thickeners are common in gluten-free cooking.
How to use xanthan or guar gum:
- Use a VERY small amount – start with 1/4 teaspoon
- Sprinkle slowly over the surface while whisking constantly
- Allow a few minutes for it to work its magic
Be careful with these – they’re super potent and can quickly turn your dish into jelly if overused!
Troubleshooting: What If It’s Still Too Thin?
If you’ve tried one method and your chicken and dumplings are still too thin, don’t panic! You can:
- Try a different method from the list
- Combine multiple methods (like reducing PLUS adding cornstarch)
- Remove some of the liquid before adding your thickener
What If It Gets Too Thick?
Oops! Did you get too enthusiastic with your thickener? Here’s how to fix it:
- Gradually add more broth or water
- Stir well between additions
- Continue until you reach the perfect consistency
Final Tips for Perfect Chicken and Dumplings
- Start with less thickener than you think you need – you can always add more
- Remember that the dish will continue to thicken as it cools
- If using dumplings made from scratch, the starch from them will help thicken the broth naturally
- Simmer uncovered if you want the broth to reduce and thicken naturally
- For the richest flavor, simmer the chicken first to release its natural proteins and collagen
With these methods in your cooking arsenal, you’ll never need to worry about thin chicken and dumplings again – even without flour! The next time you’re craving this classic comfort food, you can confidently whip it up knowing you have multiple ways to achieve that perfect, hearty consistency.
What’s your favorite way to thicken chicken and dumplings? I’d love to hear your kitchen hacks in the comments below!
Instructions for How to Make Chicken and Dumplings
Ive streamlined this recipe to be made with a rotisserie chicken. However, I do feel by putting the chicken into the instant pot with chicken stock boosts the flavor of the stock, making it taste like it was slow cooked for hours.
Add rotisserie chicken and two cartons of chicken stock to the instant pot.
Set the timer on the instant pot for 30 minutes of high pressure cooking
Add baking powder and salt to gluten free all purpose flour in large bowl; whisk to combine.
Add softened butter to flour mixture in bowl.
Rub butter in with hands until well incorporated.
Pour milk into bowl and mix with hands or spoon until a dough forms.
Roll dough out on floured surface until its very thin, about ⅛th of an inch.
Cut dough into roughly 1-inch squares.
Remove chicken from instant pot and set aside until cool enough to shred.
Set instant pot to saute and once boiling, drop dumplings into hot liquid; simmer for several minutes.
Add shredded chicken back to instant pot.
Place cornstarch and cold water or milk in mason jar. Shake until well combined and then add to boiling chicken and dumplings to thicken.
- Dairy-free: Instead of regular butter and milk, use dairy-free butter and milk in the dumplings.
- For homemade chicken stock, put a whole, uncooked chicken in a large stockpot and cover it completely with water. Don’t use a rotisserie chicken. Take carrots, celery, and onions and cut them up. Add salt and pepper. Bring to a boil, then lower the heat to a simmer. Keep cooking for 4 hours, or until the chicken is done and the broth is dark. Shred the chicken and pour the stock through a fine-mesh sieve that has been lined with cheesecloth. Skim fat off the top before using.
Gluten Free Chicken and Dumplings Like Cracker Barrel FAQs
Yes! This is a perfect meal for storing in the freezer. I like to use ziptop bags for this purpose. When ready to serve, simply remove the frozen contents of the bag and place it in a large pot over medium-low heat. Add a little bit of broth or water to the pot (½ cup or 120 ml is just enough), allow to reheat slowly, stirring occasionally, and if necessary, add more water (or even milk) to thin before serving.
There are actually two types of chicken and dumplings, one made with a very soft, almost drop-biscuit-like dough and the other made with little square flat noodles. This version is the flat noodle variety, which is typical in southern cooking.
Yes, leftover turkey would also work well with dumplings.
Yes, you can add chopped carrots and celery at the start, before the pressure cooks. You can also add any other vegetables you like. They will be tender once you add in the dumplings.
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FAQ
How to thicken dumpling mix without flour?
In our slow cooker chicken and dumplings recipe, we used cornstarch instead of flour when we ran out of flour. Either way, choosing that method over directly putting your thickening agent into the broth will ensure that the broth remains cohesive.
How do you thicken up chicken and dumplings?
Thicken the soup with flour. To help thicken the base, I coat the aromatics in flour, then add the broth, evaporated milk, salt, and Worcestershire sauce.
How do you thicken chicken and dumplings without cornstarch?
Use equal parts flour and tap water or milk (not hot) mixed until smooth. A tablespoon or two should be enough for a pot of broth. Stir into your hot broth and raise the heat to nearly boiling, stirring constantly. Simmer 5-10 minutes to get rid of the raw flour taste. Feb 12, 2025.
Why are my chicken and dumplings watery?
The dish would be watery if you added too much liquid, like water or broth.