Y’all, get ready for a Southern twist on a classic comfort food! We’re talkin’ chicken and dumplings, but not just any ol’ chicken and dumplings – we’re talkin’ cornbread dumplings!

Imagine tender, juicy chicken swimming in a rich, creamy broth, topped with fluffy, buttery cornbread dumplings that’ll make your taste buds do the happy dance!

First, let’s get our chicken ready. You’ll need 3 skinned, bone-in chicken breasts and 6 skinned and boned chicken thighs. Yes, it’s a lot of chicken, but trust me, it’s worth it! Rub those bad boys with some salt, pepper, and poultry seasoning, then toss ’em in a 6-quart slow cooker.

Next, add in some sliced carrots, parsnips, celery, and a sweet onion. You can never have too many veggies in a good chicken and dumplings recipe, am I right?

Now, let’s talk about that creamy broth. You’ll need two cans of cream of chicken soup and a big ol’ container of chicken broth. Whisk it all together until it’s smooth and silky, then pour it over those veggies and chicken.

Cover that slow cooker and let it cook on high for 3 1/2 hours, or until that chicken is so tender it’s practically falling apart. Remove the chicken, let it cool for a hot second, then shred it up and add it back to the pot.

Now, it’s time for the pièce de résistance – those cornbread dumplings! In a separate bowl, whisk together some all-purpose flour, self-rising yellow cornmeal, baking powder, and salt. Make a little well in the center, then add in some milk, melted butter, dried thyme, and chopped fresh parsley. Stir it all up until it’s just combined – don’t overmix, y’all!

Drop spoonfuls of that cornbread mixture into the simmering chicken mixture, leaving a little space between each dumpling. Cover it back up and let it cook for another 30-35 minutes, or until those dumplings have doubled in size.

And that’s it, y’all! A Southern classic with a twist – chicken and cornbread dumplings that’ll become your new favorite comfort food. So grab a spoon and dig in – your taste buds will thank you!