Chicken & Veggie Stew with Cornbread Dumplings

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.


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


  1. Place chicken breasts and broth in slow cooker. Cook on High for 2-3 hours until chicken is cooked through.
  2. Shred or cube chicken and return to crockpot.
  3. Add vegetables, bell pepper, black pepper, oregano, and onion. Cook on Low for 2-3 hours.
  4. Mix cornbread mixes with small amount of water until everything is just damp. It should be like a thick paste in texture.
  5. While stew is bubbling, put heaping spoonfuls of cornbread batter on top. Cover quickly.
  6. 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.

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