Cornmeal Dumplings Chicken Stew Recipe

It’s 5 PM. You’re staring into the fridge. Again. The usual suspects are staring back. You need something fast, filling, and fantastic. Something that feels like a hug in a bowl, like a classic chicken stew.

You need Cornmeal Dumplings Chicken Stew. This isn’t your average, all-day stew. This is a weeknight warrior. It’s a flavor bomb that comes together fast. We’re talking juicy chicken, a rich, savory broth, and fluffy, golden dumplings with a hint of grit.

It’s the unique dinner that saves the day. Let’s make it happen.

Recipe Overview

• Cuisine: Southern-Inspired
• Category: Main Dish / Savory Stew
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: About 50 minutes
• Servings: 4-6 people

Ultimate Guide to Cornmeal Dumplings Chicken Stew

Why is this your new go-to recipe? Three words: flavor, speed, and ease.

This stew delivers deep, savory comfort without the all-day simmer. The cornmeal dumplings are the star. They steam right on top of the bubbling stew. They soak up all that amazing flavor.

You get a perfect, hearty texture. The dumplings are soft and fluffy inside with a slight, satisfying grit from the cornmeal. It’s a texture party in your mouth. And you are the host.

This guide cuts out the fuss. I give you the simple steps. You get a stunning, one-pot meal. It’s maximum reward for your effort. Let’s dig in.

The Simple Ingredients

I bet you have most of this already. That’s the beauty of it. We’re using pantry heroes and simple fresh items.

For the Savory Stew:

• 1.5 lbs boneless, skinless chicken thighs (or breasts)
• 2 tbsp olive oil or butter
• 1 large onion, chopped
• 3 carrots, chopped
• 3 stalks celery, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth (low sodium is best)
• 1 tsp dried thyme
• 1 bay leaf
• Salt and black pepper to taste

For the Cornmeal Dumplings:

• 1 cup all-purpose flour
• 1/2 cup yellow cornmeal mix
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tbsp cold butter
• 2/3 cup milk (any kind)

Let’s Get Cooking! (The Step-by-Step)

Grab your big pot or Dutch oven. This is a one-pot wonder. We’re building layers of flavor fast.

1. Brown the chicken. Heat the oil in your pot over medium-high heat. Pat the chicken dry. Season it well with salt and pepper. Add it to the pot. Cook for 4-5 minutes per side until golden. You don’t need to cook it through yet. Remove it to a plate.
2. Cook the veggies. 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. It should smell amazing.
3. Build the stew. Pour in the chicken broth. Add the thyme and bay leaf. Scrape up any browned bits from the bottom of the pot. That’s pure flavor gold. Bring it to a simmer.
4. Simmer the chicken. Add the chicken back to the pot. Let it simmer gently for 15 minutes. The chicken will finish cooking and become super tender.
5. Make the dumpling dough. While the stew simmers, mix the dry ingredients in a bowl. Cut in the cold butter with a fork or your fingers until it looks like coarse crumbs. Pour in the milk. Stir just until a shaggy dough forms. Don’t overmix!
6. Drop and steam. After 15 minutes, remove the chicken and shred it with two forks. Put it back in the stew. Drop spoonfuls of the dumpling dough right on top of the simmering liquid. Cover the pot with a tight lid. This is crucial. Let it cook for 15 minutes. Do not peek! The steam cooks the dumplings to perfection.
7. Serve it up! Discard the bay leaf. Ladle the stew into bowls, making sure everyone gets a dumpling or two. Dinner is served.

What to Serve With This Dish

This stew is a full meal. But if you want to round it out, keep it simple. Think quick southern sides.

A simple green salad with a tangy vinaigrette cuts the richness. Steamed green beans or sautéed kale work great. For a real treat, a slice of warm cornbread is perfect.

It’s all about a fast, complete plate. No extra hours in the kitchen.

Make This Recipe Your Own (Quick Swaps)

Make this work for you. Use what you have. Here are my favorite easy swaps.

No chicken thighs? Use breasts. They cook faster. Just check them early. Want more veggies? Toss in a cup of frozen peas with the dumplings. They’ll heat through perfectly.

For the dumplings, use a gluten-free flour blend if needed. You can also use vegetable broth to make the whole thing meat-free. Try adding a can of drained white beans for protein.

How to Store Leftovers (If You Have Any!)

This stew keeps well. Let it cool completely. Store it in an airtight container in the fridge for up to 3 days.

The dumplings will soften more as they sit. They’re still delicious. To reheat, warm it gently on the stove with a splash of broth. The microwave works too.

I don’t recommend freezing it. The dumplings can become mushy when thawed.

NUTRITION INFORMATION

• Calories: ~450
• Carbohydrates: 35g
• Protein: 30g
• Fat: 20g
• Saturated Fat: 7g
• Fiber: 3g
• Sugar: 5g
• Sodium: ~800mg (varies with broth)

*This is an estimate. Values will change with your specific ingredients.

FREQUENTLY ASKED QUESTIONS

Can I use just flour for the dumplings?

You can. But you’ll lose that classic gritty texture and corn flavor. The cornmeal mix is key for the unique taste. Try it!

My dumplings are gummy. What happened?

You probably overmixed the dough. Mix just until combined. Also, make sure your stew is at a steady, gentle simmer when you add them. A rolling boil can make them tough.

Can I make this in a slow cooker?

Yes! Cook the stew on low for 6-7 hours. Shred the chicken. Then, drop the dumplings on top. Cover and cook on high for 45-60 minutes until they’re cooked through. For another fantastic set-and-forget option, try this slow cooker chicken stew.

See? I told you we could do it. A stunning, comforting dinner in under an hour. You beat the 5 PM scramble. You served something truly special.

That unique dinner is now in your back pocket. You’re the weeknight hero. Go try this and win back your evening! If you love the combination of chicken and earthy flavors, you might also enjoy this savory mushroom thyme chicken stew. Let me know how it goes by leaving a comment and rating below!