Ingredients
- 1 medium sweet onion, chopped
- 3 large carrots, sliced
- 2 celery ribs, sliced
- 4 thyme sprigs
- 1 3/4 pounds boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon poultry seasoning
- 2 cans (10.75 oz. each) cans condensed cream of chicken soup
- 2 cans (14.5 oz. each) cans chicken broth
- 1 package (6 oz.) cornbread mix
- 1/2 cup shredded sharp Cheddar cheese
- 1 Tablespoon minced jalapeño
- 1/3 cup water
Directions
- Place onion, carrots and celery in slow cooker crock. Top with thyme sprigs.
- Rinse chicken and pat dry. Sprinkle salt, pepper and poultry seasoning onto both sides of chicken. Place over vegetables in crock.
- Whisk together soups in a large bowl; pour over chicken and vegetables in crock.
- Cover and cook on HIGH for 4 hours or LOW for 7 hours.
- Remove thyme stems. Remove chicken and shred with a fork. Return to crock and cover while preparing dumplings.
- Stir together cornbread mix, cheese, jalapeño, and 1/3 cup water in a medium bowl. Drop tablespoons of dough into mixture. Cover and cook on HIGH for 30 to 35 minutes longer or until dumplings are cooked through.
- Separate dumplings with a spoon and ladle into bowls. Sprinkle with additional Cheddar cheese, if desired.
Serves: 6
