It’s 5:30 PM. You’re staring into the fridge. Again. The usual suspects are staring back. You need something that feels like a hug in a bowl, but you don’t have hours to babysit a pot. If you love a classic, hearty chicken stew, you’re in the right place.
I hear you. Loud and clear. That’s why this Cornmeal Dumplings Chicken Stew is our new weeknight superhero. It’s a one-pot wonder that solves the “what’s for dinner” crisis with zero fuss.
We’re talking tender chicken, a rich, savory stew, and fluffy, rustic dumplings with a hint of gritty texture. It’s comfort food that cooks itself while you tackle the rest of your life.
Recipe Overview
- Cuisine: American / Southern Sides Inspiration
- Category: Main Course, Stew
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 4-6 people
Ultimate Guide to Cornmeal Dumplings Chicken Stew
This is your only guide. I’ve tested every shortcut. This recipe gives you maximum flavor for minimum effort.
No fancy techniques. No weird ingredients. Just a pot, a spoon, and a guaranteed delicious result. The cornmeal mix in the dumplings is the star. It soaks up the stew’s flavor and adds a unique, satisfying bite.
You get a complete, unique dinner in one dish. The stew simmers, the dumplings steam on top. It’s magic. Busy cook magic.
The Simple Ingredients
Check your pantry. You probably have most of this right now. That’s the beauty of it.
- For the Stew:
- 1.5 lbs boneless, skinless chicken thighs (or breasts)
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and black pepper to taste
- For the Cornmeal Dumplings:
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp cold butter
- 3/4 cup milk
Let’s Get Cooking! (The Step-by-Step)
Grab your biggest pot or Dutch oven. We’re doing this in one pan. I promise it’s easy.
- Brown the chicken. Heat the oil in your pot over medium-high heat. Pat the chicken dry, season it with salt and pepper. Brown it for 4-5 minutes per side. It doesn’t need to be cooked through. Remove it to a plate.
- Build the base. In the same pot, add the onion, carrots, and celery. Cook for 5-6 minutes until they start to soften. Add the garlic and cook for 1 more minute until fragrant.
- Simmer the stew. Pour in the chicken broth and diced tomatoes. Add the thyme and paprika. Scrape up any browned bits from the bottom of the pot. That’s flavor! Bring it to a simmer.
- Cook the chicken. Add the chicken back to the pot. Let it simmer, uncovered, for 15 minutes. The chicken will finish cooking and the flavors will marry.
- Make the dumpling dough. While the stew simmers, mix the dumplings. In a bowl, whisk the flour, cornmeal, baking powder, and salt. Cut in the cold butter with a fork or your fingers until it looks like coarse crumbs. Stir in the milk just until combined. Don’t overmix!
- Drop and steam. After 15 minutes, shred the chicken in the pot with two forks. Bring the stew back to a gentle simmer. Drop spoonfuls of the dumpling dough right on top of the bubbling stew. Cover the pot tightly. This is crucial. Let it cook for 15 minutes. DO NOT PEEK. The steam cooks the dumplings to perfection.
- Serve it up! After 15 minutes, uncover. The dumplings should be firm to the touch. Ladle the savory stew and dumplings into bowls. Dig in immediately.
What to Serve With This Dish
This stew is a full meal. But if you want to round it out, keep it simple.
Cornmeal Dumplings Chicken Stew Recipe
The Simple Ingredients
Let’s Get Cooking! (The Step-by-Step)
Notes
Enjoy your homemade Cornmeal Dumplings Chicken Stew Recipe!
Nutrition Information
A simple green salad with a bright vinaigrette cuts the richness. Some crusty bread is great for sopping up the last bits of stew.
For true southern sides vibes, a quick batch of sautéed greens or a simple coleslaw works wonders. All are fast and easy.
Make This Recipe Your Own (Quick Swaps)
Make it work for you. Here are my favorite easy swaps.
No chicken thighs? Use breasts. They cook faster. Want more veggies? Toss in a handful of frozen peas or corn with the dumplings.
For a richer stew, swap 1 cup of the broth for a can of cream of chicken soup. It’s a classic busy-cook move for extra creaminess. If you’re a fan of hands-off cooking, you might love our slow cooker chicken stew for those days when even one pot feels like too much.
How to Store Leftovers (If You Have Any!)
This stew keeps beautifully. Let it cool completely.
Store it in an airtight container in the fridge for up to 3 days. The dumplings will soften more, but they’re still delicious.
Reheat gently in a pot on the stove with a splash of broth or water. The microwave works too, but go slow to avoid a mess.
NUTRITION INFORMATION
- Calories: ~450
- Carbohydrates: 45g
- Protein: 35g
- Fat: 15g
- Saturated Fat: 5g
- Fiber: 4g
- Sugar: 8g
- Sodium: ~900mg
*This is an estimate. Values can change based on your specific ingredients.
FREQUENTLY ASKED QUESTIONS
Can I use just flour for the dumplings?
You can, but you’ll lose the unique texture. The cornmeal mix gives that classic gritty texture and flavor. It’s worth it!
My dumplings are soggy. What happened?
You probably peeked! Keeping the lid on traps the steam. That steam is what cooks the dumplings. Trust the process.
Can I make this in a slow cooker?
Yes! Brown the chicken and veggies first for best flavor. Add everything except dumplings to the slow cooker. Cook on low 6-8 hrs or high 3-4 hrs. Add dumplings in the last 60-90 minutes on high, covered.
See? I told you it was simple. This recipe is a game-changer for busy nights. It feels special but is built for real life. For another fantastic hands-off option packed with earthy flavor, try our Savory Mushroom Thyme Chicken Stew.
You get a pot of cozy, satisfying food without the stress. That’s a win in my book. Go try this and win back your weeknight!
Let me know how it goes by leaving a comment and rating below!
