Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on Time
30 Mins
Total Time
5 Hours 40 Mins
Yield
Makes 8 servings

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

How to Make It

Step 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 1/2 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.

Step 2

Meanwhile, 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.

Step 3

Drop dough by 1/4 cupfuls into simmering chicken mixture, leaving about 1/4-inch space between dumplings. Cover and cook on HIGH 30 to 35 minutes or until dumplings have doubled in size.

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