Chicken and Cornbread Dumplings

Chicken and dumplings just got a welcome upgrade.

Chicken and Cornbread Dumplings
Photo: Iain Bagwell
Active Time:
30 mins
Total Time:
5 hrs 40 mins
8 serves

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



  • 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


  1. 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.

  2. 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.

  3. 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.

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