Crockpot Chicken and Cornbread Dumplings

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This Southern-inspired version swaps regular biscuit dumplings for tender cornbread dumplings.

They add a subtle sweetness and crumbly texture that pairs perfectly with the savory, creamy chicken.

Why You’ll Love It

  • Cornbread dumplings add a Southern twist to the classic.
  • Sweet and savory combination that’s surprisingly delicious.
  • Still a hands-off slow cooker recipe.
  • Great way to use up leftover cornbread mix.
  • Feeds 6–8 people with plenty of leftovers.

Ingredients

For the Chicken Base

  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 medium onion, diced
  • 3 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 2 (10.5 oz) cans cream of chicken soup
  • 2 cups chicken broth
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper

For the Cornbread Dumplings

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 egg, lightly beaten
  • 3/4 cup milk
  • 3 tbsp melted butter

Optional Add-Ins

  • 1 cup frozen corn kernels
  • 2 tbsp chopped fresh chives
  • 1/4 cup shredded cheddar cheese (mixed into the dumpling batter)

Steps

  1. Add chicken, onion, carrots, celery, garlic, cream of chicken soup, chicken broth, thyme, smoked paprika, salt, and pepper to your 6-quart slow cooker.
  2. Stir gently to combine.
  3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until the chicken is cooked through.
  4. Remove the chicken and shred it using two forks.
  5. Return shredded chicken to the slow cooker and stir.
  6. If using frozen corn, stir it in now.
  7. Turn the slow cooker to HIGH.
  8. Make the cornbread dumplings: In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
  9. In a separate bowl, mix the egg, milk, and melted butter.
  10. Pour wet ingredients into dry ingredients and stir until just combined.
  11. If adding cheese, fold it in now.
  12. Drop rounded tablespoons of batter onto the surface of the chicken mixture, spacing them about an inch apart.
  13. Don’t stir them in — they need to steam on top.
  14. Cover and cook on HIGH for 45–60 minutes until the dumplings are set and a toothpick inserted in the center comes out clean.
  15. Don’t lift the lid during cooking — the steam is essential.
  16. Garnish with chives and serve immediately.

Helpful Tips and Substitutions

You can use a boxed cornbread mix (like Jiffy) instead of making the batter from scratch — just prepare it according to the package directions and drop spoonfuls on top.

Don’t overmix the batter — lumps are fine and overmixing makes dense dumplings.

A cookie scoop makes perfect, evenly-sized dumplings every time.

The smoked paprika adds depth — don’t skip it.

For a spicier version, add a diced jalapeno to the chicken base or mix a pinch of cayenne into the dumpling batter.

If you prefer less sweetness, reduce the sugar to 1 teaspoon or omit it entirely.

Chicken thighs stay more tender than breasts during the long cook time.

Serving Ideas

Serve in deep bowls with a pat of butter melting on top of the dumplings.

Pair with collard greens or sautéed green beans for a full Southern-style meal.

Hot sauce on the side — a few dashes cut through the richness nicely.

Leftovers are great spooned over rice.

Make-Ahead and Storage

Prep the vegetables and mix the dry dumpling ingredients the night before.

Store them separately and combine everything in the morning.

The chicken base (without dumplings) can be made up to 2 days ahead and refrigerated.

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat on the stovetop over medium-low heat, adding a splash of broth if needed.

The chicken mixture freezes well for up to 3 months — make fresh dumplings when you reheat.

Cornbread dumplings don’t freeze well on their own — they get crumbly when thawed.

A Southern Spin

Cornbread and chicken are a natural pairing, and this version brings them together in one dish.

The dumplings soak up the creamy sauce while keeping a slight crumble on top.

It’s comfort food with a twist — familiar but different enough to feel special.

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