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Chicken With Cornmeal Dumplings, Slow Cooker


This slow cooker chicken is a one-pot meal with a cornmeal dumpling topping.

Cook Time: 6 hours, 30 minutes

Total Time: 6 hours, 30 minutes


  • 2 cups diced potatoes
  • 1 1/2 cups chicken broth
  • 1 (12 oz.) can V-8 or tomato juice (1 1/2 cups)
  • 1/2 cup sliced celery
  • 1/2 cup chopped onion
  • 1/2 tsp. salt
  • 1 tsp. chili powder
  • 4 to 6 drops Tabasco sauce
  • 2 cups cubed, cooked chicken
  • 1 1/2 to 2 cups frozen cut green beans, thawed
  • 1 1/4 cups packaged biscuit mix
  • 1/3 cup yellow cornmeal
  • 2 tbsp. finely chopped fresh parsley or snipped fresh chives
  • 1 cup shredded Cheddar cheese
  • 2/3 cup milk


Combine potatoes, chicken broth, vegetable juice, celery, onion, chili powder, salt and hot pepper sauce in the slow cooker. Cover and cook on LOW for 4 hours. Turn to HIGH and heat until bubbly; add thawed green beans and cubed chicken. In a mixing bowl, combine biscuit mix, cornmeal, 1/2 cup of the shredded cheese and parsley or chives. Add milk and stir until just moistened. Drop by tablespoons onto stew; cover. Cook 2 hours and 30 minutes longer, without lifting the cover. Sprinkle dumplings with the remaining shredded cheese 5 minutes before done. Serves 4.

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