Slow Cooker Chicken and Cornbread Dumplings


  • 1 medium sweet onion, chopped
  • 3 large carrots, sliced
  • 2 celery ribs, sliced
  • 4 thyme sprigs
  • 1 3/4 pounds boneless, skinless chicken breasts
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon poultry seasoning
  • 2 cans (10.75 oz. each) cans condensed cream of chicken soup
  • 2 cans (14.5 oz. each) cans chicken broth
  • 1 package (6 oz.) cornbread mix
  • 1/2 cup shredded sharp Cheddar cheese
  • 1 Tablespoon minced jalapeño
  • 1/3 cup water


  1. Place onion, carrots and celery in slow cooker crock. Top with thyme sprigs.
  2. Rinse chicken and pat dry. Sprinkle salt, pepper and poultry seasoning onto both sides of chicken. Place over vegetables in crock.
  3. Whisk together soups in a large bowl; pour over chicken and vegetables in crock.
  4. Cover and cook on HIGH for 4 hours or LOW for 7 hours.
  5. Remove thyme stems. Remove chicken and shred with a fork. Return to crock and cover while preparing dumplings.
  6. Stir together cornbread mix, cheese, jalapeño, and 1/3 cup water in a medium bowl. Drop tablespoons of dough into mixture. Cover and cook on HIGH for 30 to 35 minutes longer or until dumplings are cooked through.
  7. Separate dumplings with a spoon and ladle into bowls. Sprinkle with additional Cheddar cheese, if desired.

Serves: 6



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