Chicken and Cornbread Dumplings
Chicken and Cornbread Dumplings might be just the Southern recipe you are searching for. This recipe serves 8. One serving contains 930 calories, 44g of protein, and 43g of fat. This recipe covers 38% of your daily requirements of vitamins and minerals. A mixture of skinned and boned chicken thighs, parsnips, chicken, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a reasonably priced bread. From preparation to the plate, this recipe takes about 5 hours and 40 minutes.
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.
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 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.