Chicken and Cornbread Dumplings |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Make a classic chicken and dumplings recipe even more Southern by topping the vegetable-and-chicken-packed stew with cornbread dumplings. Ingredients:
3 skinned, bone-in chicken breasts (about 1 1/2 lb.) |
6 skinned and boned chicken thighs (about 1 lb.) |
1 teaspoon salt |
1/2 teaspoon freshly ground pepper |
1/2 teaspoon poultry seasoning |
1/2 pound carrots, sliced |
1/2 pound parsnips, sliced |
4 celery ribs, sliced |
1 sweet onion, chopped |
2 (10 3/4-oz.) cans cream of chicken soup |
1 (32-oz.) container chicken broth |
1 1/2 cups all-purpose flour |
1/2 cup self-rising yellow cornmeal |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup milk |
3 tablespoons butter, melted |
1/4 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 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.
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.
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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