Chicken and dumplings just got a welcome upgrade.
Make a classic chicken and dumplings recipe even more Southern by topping the vegetable-and-chicken-packed stew with cornbread dumplings.
Ingredients
Chicken
3skinned, bone-in chicken breasts (about 1 12 lb.)
Credit: Iain Bagwell
6skinned and boned chicken thighs (about 1 lb.)
cans cream of chicken soup
1(32-oz.)
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 12 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.
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.
Drop dough by 14 cupfuls into simmering chicken mixture, leaving about 14-inch space between dumplings.
Cover and cook on HIGH 30 to 35 minutes or until dumplings have doubled in size.
