There’s something cozy about this dish. It’s a simple go-to meal on a cold, yet busy day. And, leftovers hold up well for the next day’s lunch. This stew is a family favorite and kid-approved.
Ingredients
2 chicken breasts (frozen)
3 cups chicken or vegetable broth
3 cups frozen organic mixed vegetables
1 whole bell pepper, diced
¼ tsp ground black pepper
1 tsp oregano
1 Tbsp. dried minced onion
2 packages of cornbread mix
Instructions
- Place chicken breasts and broth in slow cooker. Cook on High for 2-3 hours until chicken is cooked through.
- Shred or cube chicken and return to crockpot.
- Add vegetables, bell pepper, black pepper, oregano, and onion. Cook on Low for 2-3 hours.
- Mix cornbread mixes with small amount of water until everything is just damp. It should be like a thick paste in texture.
- While stew is bubbling, put heaping spoonfuls of cornbread batter on top. Cover quickly.
- After 5-10 minutes, insert a toothpick into one dumpling and remove. If it comes out clean, they are ready.
Vegan Option
Leave out chicken and add an extra 2 cups of mixed vegetables. Use only vegetable broth.