Chicken and Cornbread Dumplings

Name: Chicken and Cornbread Dumplings
Total time: 340 min
Ingredients: 3 skinned, bone-in chicken breasts (about 1 ½ lb.); 6 skinned and boned chicken thighs (about 1 lb.); 1 teaspoon salt; .5 teaspoon freshly ground pepper; .5 teaspoon poultry seasoning; .5 pound carrots, sliced; .5 pound parsnips, sliced; 4 celery ribs, sliced; 1 sweet onion, chopped; 2 (10 ¾-oz.) cans cream of chicken soup; 1 (32-oz.) container chicken broth; 1.5 cups all-purpose flour; .5 cup self-rising yellow cornmeal; 2 teaspoons baking powder; .5 teaspoon salt; 1 cup milk; 3 tablespoons butter, melted; .25 teaspoon dried thyme; 2 teaspoons chopped fresh flat-leaf parsley

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1 Review

Chicken and dumplings just got a welcome upgrade.

By Southern Living Editors

Updated on August 14, 2021

Chicken and Cornbread Dumplings — Photo: Iain Bagwell

Active Time:

30 mins

Total Time:

5 hrs 40 mins

Yield:

8 serves

Make a classic chicken and dumplings recipe even more Southern by topping the vegetable-and-chicken-packed stew with cornbread dumplings.

Ingredients

Chicken

3 skinned, bone-in chicken breasts (about 1 ½ lb.)
6 skinned and boned chicken thighs (about 1 lb.)
1 teaspoon salt
½ teaspoon freshly ground pepper
½ teaspoon poultry seasoning
½ pound carrots, sliced
½ pound parsnips, sliced
4 celery ribs, sliced
1 sweet onion, chopped
2 (10 ¾-oz.) cans cream of chicken soup
1 (32-oz.) container chicken broth

Cornbread Dumplings

1 ½ cups all-purpose flour
½ cup self-rising yellow cornmeal
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
3 tablespoons butter, melted
¼ teaspoon dried thyme
2 teaspoons chopped fresh flat-leaf parsley

Directions

Prepare Chicken: Rub chicken pieces with salt, pepper, and poultry seasoning. Place breasts in a 6-qt. slow cooker; top with thighs. Add carrots and next 3 ingredients. Whisk together soup and broth until smooth. Pour soup mixture over vegetables. Cover and cook on HIGH 3 ½ hours or until chicken shreds easily with a fork. Remove chicken; cool 10 minutes. Bone and shred chicken. Stir chicken into soup-and-vegetable mixture. Cover and cook on HIGH 1 hour or until boiling.
Prepare Dumplings: Whisk together flour and next 3 ingredients. Make a well in center of mixture. Add milk, butter, thyme, and parsley to dry ingredients, gently stirring just until moistened.
Drop dough by ¼ cupfuls into simmering chicken mixture, leaving about ¼-inch space between dumplings. Cover and cook on HIGH 30 to 35 minutes or until dumplings have doubled in size.