Posted by Kevin McGillivray on
There is nothing like the comfort of Southern food. Whether you are sitting at your mama's kitchen table, or in one of our favorite "Meat and Three's", the Southern classics never go out of style. Make this classic chicken and dumplings recipe even more Southern by topping the vegetable-and-chicken-packed stew with cornbread dumplings.Chicken and Cornbread Dumplings3 skinned, bone-in chicken breasts (about 1 1/2 lb.)6 skinned and boned chicken thighs (about 1 lb.)1 teaspoon salt1/2 teaspoon freshly ground pepper1/2 teaspoon poultry seasoning1/2 pound carrots, sliced1/2 pound parsnips, sliced4 celery ribs, sliced1 sweet onion, chopped2 (10 3/4-oz.) cans cream of chicken soup1 (32-oz.) container chicken brothCornbread Dumplings1 1/2 cups all-purpose flour1/2 cup self-rising yellow cornmeal2 teaspoons baking powder1/2 teaspoon salt1 cup milk3 tablespoons butter, melted1/4 teaspoon dried thyme2 teaspoons chopped fresh flat-leaf parsleyHow to Make ItStep 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 2Meanwhile, 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.