Chicken Crock Pot Recipes


Crock Pot, Instapot & Airfryer Recipes




You Need to Try This Crock Pot Chicken with Cornmeal Dumplings Recipe

Crock Pot Chicken with Cornmeal Dumplings H1, chicken, broth, food, vegetables, gnocchi

You Need to Try This Crock Pot Chicken with Cornmeal Dumplings Recipe

Crock pot recipes are a dime a dozen, but not all of them are worth trying. Some of them are just too complicated, or combine odd ingredients together for a dish that has you questioning everything you know about food. This recipe keeps it classic with chicken and cornmeal dumplings.

We've included green beans in this recipe for extra nutrition. Green beans pack a lot of important nutrients in them, without lots of calories and fat. Eating enough veggies each day is important, even if children wish it wasn't!

You'll need quite a few ingredients for this recipe, so make sure you keep the ingredients list handy and reference it often while you're shopping. This recipe can be prepared in just five easy steps, avoiding the issue of overcomplication that some crock pot recipes face.

When you want a cozy, classic meal on your table, this is the recipe for you. Make sure to save this recipe somewhere, either by printing it or bookmarking it, so that you can always return to it whenever you want. We hope you love this recipe!

Crock Pot Chicken with Cornmeal Dumplings


1 (9 oz.) pkg. frozen cut green beans
2 cups cubed, cooked chicken
2 cups diced potatoes
1 (13 3/4 oz.) can chicken broth
1 (12 oz.) can vegetable juice cocktail (1 1/2 cups)
1/2 cup sliced celery
1/2 cup chopped onion
1 teaspoon chili powder
1/2 teaspoon salt
6 drops bottled hot pepper sauce
1 1/4 cups packaged biscuit mix (like Bisquick)
1/3 cup yellow cornmeal
1 cup sharp shredded cheddar cheese
2 tablespoons fresh parsley
2/3 cup milk


1. Thaw beans by placing in strainer and run hot water over beans. Transfer to crock pot.

2. Add chicken, potatoes, chicken broth, vegetable juice, celery, onion, chili powder, salt, and hot pepper sauce, mixed together. Cover.

3. Cook on low for 4 hours. Turn to high heat and heat until bubbly. Add water at this point if needed.

4. Combine biscuit mix, cornmeal, 1/2 cup of the cheese, and parsley. Add milk and stir until just moistened.

5. Drop by tablespoons onto stew; cover. Cook 2 1/2 hours more (don't lift cover). Sprinkle dumplings with rest of cheese.

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