Creamy chicken and vegetables topped with crumbled cornbread is the easiest comfort food you could think of.
This easy chicken dish is made in the slow cooker, and then you top it with some crumbled cornbread. This is a great recipe to make if you have some leftover cornbread from another meal…or make a batch just for it.
You can never go wrong with homemade cornbread!
To make this recipe you will need:
- chicken breasts (or thighs)
- onion
- red potatoes
- garlic
- frozen mixed vegetables
- chicken broth
- thyme
- rosemary
- basil
- salt
- black pepper
- turmeric
- mascarpone cheese
- cornbread
- slow cooker
Watch me make this recipe in the video below:
You really can’t get any easier than this slow cooker chicken and vegetables.
To begin you will simply combine cubed chicken breasts (or thighs), diced onion,
cubed red potatoes, minced garlic, frozen mixed vegetables, chicken broth, thyme, rosemary, basil, salt, black pepper, and turmeric in your slow cooker.
Cover and cook on low for 4-5 hours.
Stir mascarpone cheese into the mixture and let it melt in.
Mascarpone cheese is very similar to cream cheese. It is super creamy, but does not have the “tang” of cream cheese.
You May Also Like: Creamy Chicken Noodle Casserole
If you can’t find mascarpone, you can substitute cream cheese instead.
Serve the creamy chicken and vegetables with some homemade cornbread crumbled on top of each bowl.
Heavenly!
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