chicken-and-cornbread-dumplings

Winter Best Food

Chicken and Cornbread Dumplings

Chicken and dumplings just got a welcome upgrade.

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

  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.